Egg Usage – by month – May 2016

17 May 2016 – 3 eggs – Yukon Gold Potato Salad

21 May 2016 – 3 eggs – Chicken Salad

 

Well, this was not the month for eggs. I had a slight serious thing for toffee and shortbread this month and neither involve eggs. So this month, my egg supply was used on some pretty amazing savory things.

Summer always has me thinking of potato salad. I did the same thing last year. I really need to get to the local farmers’ markets to find some local red new potatoes. The By-Pass Market in Milton is one of my favorite places because they have excellent, local, new red potatoes – and lots of other amazing local produce. I am always tempted to roast new potatoes because they become sweet (like candy) and we just eat them right off the roasting pan. They are so addictive. So they never seem to make it into potato salad.  I know what my future holds – a trip to the By-Pass Market.   Ce weekend.

I am a huge fan of chicken salad. I poach chicken breasts in water which I then save and serve to a totally underserving puppy – chicken water is an excellent thing for a pup. I usually make this simple – celery – peeled of course, shallots, Duke’s mayonnaise, a little Dijon mustard, parsley, and, of course, a few boiled eggs. Simple, but so very good.

Will have to do better in June in both the butter usage and egg usage, but I am not thinking it is going to go well. I am still a little off my game, but I will make up for that.

Yes. Yes, I will. You just have to work through things and to me cooking and baking makes me happy.

German Potato Salad

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Yukon Gold German Potato Salad

When we first moved to Pensacola, there was a restaurant in Gulf Breeze called The Creamery. You must understand that Gulf Breeze is only three miles across a bridge from Pensacola. The Creamery was a local mom and pop restaurant with great sandwiches, salads, German fare …. and they made their own ice cream – hence the name. The family that owned the place, the Schroeders, were always there and we really enjoyed going. At the time the Boy was young so ice cream was a draw, but he loved their club sandwich too. German food always has the MotH’s interest, so it was a win all the way around. My father-in-law loved the German food too. Miss that man. Damn it.

My favorite part of the visit was without a doubt, the German potato salad. It was amazing, and I hold it up as the paragon of German potato salad. I would inevitably bring home a pint or so each time.

I have tried and tried to find something that comes close, but have had no luck. Nothing has touched it and that makes me sad. This version is really good. Not quite “my Creamery German potato salad” but – yep – pretty damn good. Finally, a German potato salad that is worth the effort. Thanks to Nancy Fuller.

1 3/4 pounds Yukon gold, diced in 1/2 inch pieces
5 slices bacon
medium yellow onion, diced
3/4 cup chicken stock
1/4 cup rice wine vinegar, + extra for splashing
2 Tbs Dijon mustard
1/4 cup minced chives

Put the potatoes in a pot and cover with water. Bring to a boil and reduce to simmer. Add salt and cook until potatoes will be easily pierced by a paring knife. Drain and put into a large bowl and sprinkle with rice wine vinegar. The potatoes will soak up the vinegar which is a very good thing.

While the potatoes cook, place bacon in sauté pan over medium low heat and cook till crisp. Remove bacon, but leave bacon drippings in pan. Drain bacon on paper towels, crumble, and set aside. Add the onion to bacon drippings, season with salt and cook until very soft. Add the chicken stock, vinegar, mustard, and bring to a boil and reduce a good bit – probably by half in my opinion. Pour dressing over potatoes and coat. Add chives and top with bacon crumbles. Serve warm or room temperature.

This is my modification of Nancy Fuller’s recipe of German Potato Salad. I think it is a great start to a German potato salad recipe and I did tweak it a bit.

14 August 2015

Right now, Yukon Golds are very inexpensive at the farmers’ markets, about .99 cents a pound and the potatoes are the size of somewhere between golf balls and baseballs. Very nice and cook up so well. These will always be my potato salad potatoes – I’ll leave the little red creamers for roasting – they are so like candy.

Recipes – making them my own

I like trying recipes and finding favorites that I make over and over again. And I almost always make some adjustments. I cannot help myself. I guess the only recipes I do not change too much are my mom’s recipes and a few other family recipes.

Some recipes I change so much that I claim them as mine. I think that is fair, in the grand scheme of thing.

I think now it is time to start making my own recipes. So I am going to start with a few things that I remember from childhood that I have not been able to quite get there. So research. Which was always my favorite part of my uni education. Research, at least to me, is fun. What do you expect from a historian? Research. Yep. I’m a total nerd that way, but it was always my favorite part, at least until I learned how to really write. A public school education, at least in my day, did not really teach you how to write. It was sad really. The one thing I learned working for my master’s degree was that I needed to learn how to write and understand the English language much better than a public school education had taught me. To bad it cost a crap-load of money to do that.

I am still a word nerd, but I do not think that is a bad thing. It is kind of funny, I think if I had to do it over again, I would be (a Secret Service agent – no … really!) or a linguist (much more likely).

So research it will be for the following things:

Peanut Butter Fudge – can not quite help myself.

My mom’s meatloaf – especially a meatloaf sandwich.

Chicken and Rice – really simple, but slightly amazing.

Cheese Crackers – did the Cracker Challenge a few years ago, but I feel like the only person that makes cheese crackers – is that possible?

Potato Salad – been struggling with this all summer – and not to my satisfaction.

Peach Cobbler – wow – this one is charged. I love my mom’s recipe, but I don’t really like the biscuits on top. How to fix that?

 

 

Roasted Red Potatoes

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Roasted New Red Potatoes

We get these really great creamer potatoes this time of year. They are these small red potatoes and they are so great for roasting – like candy.   Local, from the farmers’ market, and short lived, but wonderfully addictive. But I never realized how good those roasted potatoes could be for potato salad.  I have been on the search for really good potato salad – for years. Now I have some ideas. Will be hitting Bailey’s Market this weekend and if that fails – the By-Pass Market in Milton.

And how to I do this amazing roasting – it’s dead simple. Cut potatoes in half – they are small, like golf ball sized, and put in a large bowl. Add olive oil, salt and freshly ground black pepper. Line a baking sheet w/foil and dump potatoes out and turn cut side down. Roast at 350 until a paring knife pierces the potato easily – about 15 – 20 minutes or so. That’s it. Not rocket science, but damn good potatoes.

So what makes a good potato salad?* To be honest, it is not something I grew up with and I’m not entirely sure why, but it may be that we were a rice family – not a potato family. And to this day mashed potatoes – ugh. I do love a good baked potato, but I think that’s because I can put cheese (cheddar) and sour cream and chives, if I’m growing them, on top. It’s really about the toppings, not the vehicle.

Gingras Apple Cider Vinegar

Gingras Apple Cider Vinegar

Okay, back to what makes a good potato salad – potatoes cooked well, to me, is a key thing. Also, seasoning them while they are warm and will soak up whatever flavor you add. A friend taught me a little trick – she used juice from a jar of pickles while the potatoes were still warm – it is a wonderful thing. I prefer sweet pickles, but if you like dill it will work too. I’m not a huge fan of potato salad w/lots of mayo. There needs to be restraint, and a good bit of acid – either vinegar or lemon juice. I tend to favor vinegar either from the pickle juice or just a little jolt of cider vinegar – esp. the good stuff – Gingras ExtraOld Apple Cider Vinegar – beyond amazing and used for special occasions. I really think I could just drink it, but I won’t.

Aside: I want to make a good pasta salad too – but what are the particulars? Again, I’ve tried and made some advancements on that front, but I’m still not really happy.

 

*German Potato Salad is another story entirely but it involves vinegar and bacon. And is another challenge.