I'm so freaking excited - me and dad's birthday is a week away so this post is premature, but this year I'm making our birthday dessert from SCRATCH!
Homemade semisweet chocolate cake with chocolate ganache, topped with a fresh raspberry compote!
I can't waaaaait! Recipes and pictures coming soon!
Sunday, July 24, 2011
Saturday, July 23, 2011
Tortilla Soup and Jalapeno Pepper Jack Scones
Best meal ever! I've been dying to make Tortilla Soup forrrrrever, and I finally found a recipe that seemed simple, delicious and authentic enough. I played around with Emeril's recipe I found online to make it the soup that my taste buds have been craving by adding corn, black beans, a stronger tomato flavor (by upping the tomato paste), but keeping that subtle spicy zest! This soup was utterly delicious; I will definitely be making it again and again. I served it with Jalapeno Pepper Jack Scones that were equally as scrumptious. I found this recipe off of a new blog I discovered called Joy the Baker - might be my favorite of all time! I loved the scones, the only thing I would do differently next time is not remove as many seeds from the jalapenos. The scones could've used a bit more zip! I think I scared myself away from the seeds after one too many overly spicy pico de gallo catastrophes - I've gone from one extreme to the other!
Writing and thinking about jalapenos make me think of a funny memory from mine and Eric's Guatemala trip. After a week or so, both of our stomachs were already doomed from the food, so we decided to forego the advice of not eating street food, and we bought the makings of pico de gallo from vendors on the street. We found makeshift tortilla "chips" and brought everything back to our hostel to whip up. I, of course, elected myself dicer and chopper of all things vegetables and after the tomatoes and onions were all perfectly and evenly chopped, it was time to attack the jalapeno. Little did I know this would be the hottest jalapeno in alllll the lands! Do they make them spicier South of the Border?! A few minutes after my fingers had time to absorb the juices and extract from the seeds, they starting burning and didn't stop for three or four days straight. My fingers, and especially under my fingernails, were ON FIRE! I can't tell you how many times I washed my hands and tried to scrub away the burn. Nothing worked! NOTHING! Then try taking out and putting back in your contacts! DOESN'T WORK EITHER! Damn you jalapenos!!!!!!!
Tortilla Soup (adapted from Emeril Lagasse's Favorite Tortilla Soup recipe):
2 tablespoons olive oil
1/2 large onion, chopped
3 cloves garlic, pressed
1 poblano pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons ground cumin
(Also eyeballed black pepper, cayenne pepper, garlic powder, salt, and oregano.)
1 small can tomato paste
3 cups chicken stock
3 cups chicken broth
1 large boneless, skinless chicken breast, shredded (seasoned with cajun seasoning)
1 cup sweet yellow corn
1 can black beans
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1 avocado, for garnish
sour cream, for garnish
crushed tortilla chips, for garnish
In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, cumin and other spices for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and broth and bring to a simmer. Simmered for several hours. Add the chicken and simmer for 30 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm until ready to serve.
Jalapeno Pepper Jack Scones (taken from Joy the Baker's blog):
2 cups all-purpose flour
2 tablespoons cornmeal
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
2 large eggs
1/2 cup heavy cream (plus more for brushing the tops of the scones)
1/4 pound pepper jack cheese, cut into small cubes
2 medium jalapenos, some seeds removed, diced small
2 teaspoons olive oil
1 tablespoon all-purpose flour
Place a rack in the center of the oven and preheat to 400 degrees F.
Heat 2 teaspoons of olive oil in a small saute pan and cook diced jalapenos until softened, about 3 to 5 minutes. Let the diced peppers cool and them mix with the diced cheese. Toss mixture in 1 tablespoon of flour and set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Work in the cold butter with your fingers until the mixture resembles coarse meal. Some butter pieces will be the size of peas and the flour will be nice and crumbly.
Whisk together 2 eggs and heavy cream. Add the wet ingredients all at once to the dry ingredients, fold together with a fork until almost fully incorporated. Add the jalapeno and cheese mixture to the shaggy dough and work together. Turn dough out onto a lightly floured surface and knead for about 30 seconds. Form into a disk about 8 inches around and 2 inches thick. Cut disk into six wedges and refrigerate for 10 minutes before baking.
When ready to bake, place chilled scones onto a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with coarse sea salt. Bake for 20 to 25 minutes until golden brown and delicious. These are best served the day they’re made.
Writing and thinking about jalapenos make me think of a funny memory from mine and Eric's Guatemala trip. After a week or so, both of our stomachs were already doomed from the food, so we decided to forego the advice of not eating street food, and we bought the makings of pico de gallo from vendors on the street. We found makeshift tortilla "chips" and brought everything back to our hostel to whip up. I, of course, elected myself dicer and chopper of all things vegetables and after the tomatoes and onions were all perfectly and evenly chopped, it was time to attack the jalapeno. Little did I know this would be the hottest jalapeno in alllll the lands! Do they make them spicier South of the Border?! A few minutes after my fingers had time to absorb the juices and extract from the seeds, they starting burning and didn't stop for three or four days straight. My fingers, and especially under my fingernails, were ON FIRE! I can't tell you how many times I washed my hands and tried to scrub away the burn. Nothing worked! NOTHING! Then try taking out and putting back in your contacts! DOESN'T WORK EITHER! Damn you jalapenos!!!!!!!
Tortilla Soup (adapted from Emeril Lagasse's Favorite Tortilla Soup recipe):
2 tablespoons olive oil
1/2 large onion, chopped
3 cloves garlic, pressed
1 poblano pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons ground cumin
(Also eyeballed black pepper, cayenne pepper, garlic powder, salt, and oregano.)
1 small can tomato paste
3 cups chicken stock
3 cups chicken broth
1 large boneless, skinless chicken breast, shredded (seasoned with cajun seasoning)
1 cup sweet yellow corn
1 can black beans
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1 avocado, for garnish
sour cream, for garnish
crushed tortilla chips, for garnish
In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, cumin and other spices for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and broth and bring to a simmer. Simmered for several hours. Add the chicken and simmer for 30 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm until ready to serve.
Jalapeno Pepper Jack Scones (taken from Joy the Baker's blog):
2 cups all-purpose flour
2 tablespoons cornmeal
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
2 large eggs
1/2 cup heavy cream (plus more for brushing the tops of the scones)
1/4 pound pepper jack cheese, cut into small cubes
2 medium jalapenos, some seeds removed, diced small
2 teaspoons olive oil
1 tablespoon all-purpose flour
Place a rack in the center of the oven and preheat to 400 degrees F.
Heat 2 teaspoons of olive oil in a small saute pan and cook diced jalapenos until softened, about 3 to 5 minutes. Let the diced peppers cool and them mix with the diced cheese. Toss mixture in 1 tablespoon of flour and set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Work in the cold butter with your fingers until the mixture resembles coarse meal. Some butter pieces will be the size of peas and the flour will be nice and crumbly.
Whisk together 2 eggs and heavy cream. Add the wet ingredients all at once to the dry ingredients, fold together with a fork until almost fully incorporated. Add the jalapeno and cheese mixture to the shaggy dough and work together. Turn dough out onto a lightly floured surface and knead for about 30 seconds. Form into a disk about 8 inches around and 2 inches thick. Cut disk into six wedges and refrigerate for 10 minutes before baking.
When ready to bake, place chilled scones onto a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with coarse sea salt. Bake for 20 to 25 minutes until golden brown and delicious. These are best served the day they’re made.
Tuesday, July 5, 2011
Vegetarian Chili
A few weeks ago we had a cold rainy day in Seattle and I was sitting at work looking out the window at the miserable day and knew I had to go home and make chili and cornbread. I love my parents version of chili, and will also continue to make their recipe, but this time I wanted to make a meatless chili, and one that was loaded with vegetables and beans. After scouring the internet, I found the perfect vegetarian chili recipe and it is a MUST share!
Vegetarian Chili
2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (I used sweet frozen corn)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped (I used 2 cans of whole tomatoes)
3 cups cooked black beans, or canned beans, rinsed and drained (I used 2 cans of organic tri-beans: black, chili and kidney)
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for a few hours.
Adjust the seasoning, to taste. Serve with cheese, avocado, sour cream, crackers, etc.
Thank you Emeril Lagasse, you are a GOD in the kitchen!!!
Vegetarian Chili
2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (I used sweet frozen corn)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped (I used 2 cans of whole tomatoes)
3 cups cooked black beans, or canned beans, rinsed and drained (I used 2 cans of organic tri-beans: black, chili and kidney)
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for a few hours.
Adjust the seasoning, to taste. Serve with cheese, avocado, sour cream, crackers, etc.
Thank you Emeril Lagasse, you are a GOD in the kitchen!!!
Saturday, June 25, 2011
Did You Know?
I just spent about ten minutes at QFC looking at pickles and relish, and I walked away not only empty handed, but also baffled and perturbed. Not ONE jar/brand of pickles was without high fructose corn syrup AND/OR yellow #5 and other chemically derived flavors and colors.
THIS IS NOT OKAY BY ME!
Why are we adding unnatural color to PICKLED CUCUMBERS? What is the need to add high fructose corn syrup to EVERYTHING?
Eric and I have made it a rule that nothing lands in our shopping cart if it contains high fructose corn syrup. It has become a habit to look at the ingredients of everything before we buy it; we heard someone say once, "if it contains an ingredient you have never heard of or can't pronounce, you probably shouldn't be eating it." I agree this a fabulous rule of thumb for trying to eat natural, healthy foods that haven't been processed or concocted by a chemist in a laboratory. I am definitely going to try making my own pickles at some point. Emeril (who has yet to let me down) has a tasty recipe on foodnetwork.com that I might try: Emeril's Homemade Sweet & Spicy Pickles.
Anyway, I had an absolutely atrocious day of work and stopped by the library to pick up a new book and the grocery store to spoil myself with food. I had an avocado and onion waiting for me at home, so my first instincts were to get the rest of the items for the makings of guacamole and pico de gallo. I picked those up, as well as an loaf of olive bread, stuffed olives, goat cheese...need I say more? After I got home and put the groceries away, I got out my knife and cutting board and sliced the avocado in half, only to find it completely rotten. And there goes my guacamole.
Oh well. I whipped up some beautiful pico de gallo, opened a new bag of Food Should Taste Good Jalapeno Chips, and scooped a heaping bite onto one of those triangular morsels. I about died afterward of burning tongue and mouth syndrome. I made my pico waaaayyyy too spicy, again.
It's just one of those days.
Damn it.
THIS IS NOT OKAY BY ME!
Why are we adding unnatural color to PICKLED CUCUMBERS? What is the need to add high fructose corn syrup to EVERYTHING?
Eric and I have made it a rule that nothing lands in our shopping cart if it contains high fructose corn syrup. It has become a habit to look at the ingredients of everything before we buy it; we heard someone say once, "if it contains an ingredient you have never heard of or can't pronounce, you probably shouldn't be eating it." I agree this a fabulous rule of thumb for trying to eat natural, healthy foods that haven't been processed or concocted by a chemist in a laboratory. I am definitely going to try making my own pickles at some point. Emeril (who has yet to let me down) has a tasty recipe on foodnetwork.com that I might try: Emeril's Homemade Sweet & Spicy Pickles.
Anyway, I had an absolutely atrocious day of work and stopped by the library to pick up a new book and the grocery store to spoil myself with food. I had an avocado and onion waiting for me at home, so my first instincts were to get the rest of the items for the makings of guacamole and pico de gallo. I picked those up, as well as an loaf of olive bread, stuffed olives, goat cheese...need I say more? After I got home and put the groceries away, I got out my knife and cutting board and sliced the avocado in half, only to find it completely rotten. And there goes my guacamole.
Oh well. I whipped up some beautiful pico de gallo, opened a new bag of Food Should Taste Good Jalapeno Chips, and scooped a heaping bite onto one of those triangular morsels. I about died afterward of burning tongue and mouth syndrome. I made my pico waaaayyyy too spicy, again.
It's just one of those days.
Damn it.
Thursday, June 23, 2011
Strawberry Rhubarb Shortcakes
When I was in third grade, my parents announced to my brother and I that we were moving for the first time. I don't remember this news being very tragic to me at the time; although when it comes to my younger years my memory is a bit blurry. Sioux Falls, South Dakota would become our new home for only about 18 short months. If it weren't for the extreme weather, I'd say Sioux Falls truly had it going on: great neighbors, amazing friends, community swimming pool, bike paths, and most importantly, an epic big blue house.
Justin and I had our own unique rooms, with different colored carpet, built in cabinetry with space for a television, window seats, etc. Our bathroom was big and had TWO sinks, so we didn't have to share; we were in heaven. We were thrilled about all of us, but I can honestly say we were probably most excited over the laundry shoot. I don't know why a nine and ten year old thought a laundry shoot was so enthralling, but we truly did find it fantastic!
While the inside of the house was something to write home about, the backyard looked like something out of a Better Homes & Gardens magazine: a patio, flowers upon flowers upon flowers, trees, a huge open grassy area, and a cute little garden. What more could you ask for, really?
If my memory serves me correctly, the two vegetables we yielded the most from were green beans (of course I would remember those) and rhubarb. This is where my love and appreciation for rhubarb all started. Mom would use it from the garden and make strawberry rhubarb pies, and still to this day that it my favorite kind of pie.
After eating Cupcake Royale's cupcake of the month, I felt inspired to use rhubarb, and knew I could find it local and organic at the Ballard Farmer's market. Low and behold, I found some amazing looking "strawberry rhubarb" and I also bought a pint of fresh strawberries then went to work to find the perfect recipe.
I decided on a Strawberry Rhubarb Shortcake recipe from Bon Appetit, which consists of baking homemade sweet biscuits and a strawberry rhubarb compote. I also bought whipping cream and whipped it up myself, sweetening it using pure vanilla extract for topping.
Strawberry Rhubarb Shortcakes:
Compote
4 cups 3/4-inch-thick slices fresh rhubarb (about 1 1/2 pounds)
3/4 cup sugar
2 tablespoons water
2 tablespoons strawberry preserves
1 teaspoon minced orange peel
1/4 teaspoon ground allspice
1 1-pint basket strawberries, hulled, thickly sliced
Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in strawberries. Cover and refrigerate until well chilled, at least 3 hours or overnight.
Biscuits
2 1/4 cups all purpose flour
6 tablespoons sugar
4 1/2 teaspoons baking powder
1 1/2 tablespoons minced orange peel (orange part only)
1/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into pieces
3/4 cup plus 3 tablespoons chilled whipping cream
Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.
Turn out dough onto lightly floured work surface and knead until smooth, about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie cutter. Gather dough scraps and shape into 3/4-inch-thick round. Cut out additional dough rounds.
Transfer rounds to heavy large ungreased baking sheet. Bake until biscuits are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool slightly.
I cut the biscuits in half and warmed them in the microwave for 25 seconds, then spooned the cold compote on top and a dollop of whipped cream.
This truly is an incredible dessert.
PS. Please resist the urge right now to laugh/judge/scoff at my "whipped" cream. I know it looks pathetic, but this was after it sat a day in my fridge AND I only whipped for like 5 hours BY HAND in the first place. Sheesh.
Monday, June 6, 2011
Fried Green Tomatoes
I love reading books that evoke true emotion; I love a book that's so funny I laugh out loud, so endearing that I smile, so intense that I lose track of everything that is going on around me, or so powerful and inspiring that I want to get up right then and there and make a change.
This past week I finished reading The Help, a book that takes place in 1960's Jackson Mississippi. The story is narrated by the three principal characters, two black maids and a young white woman who is genuinely concerned about the plight of the maids working for every white family in town, including her own. It was one of those books that I was torn between not wanting to put down, and not wanting to end. It was funny, endearing, sad and powerful. But it was inspiring in a different way; after finishing it I wanted to get up right then and there and cook a southern-style meal. Throughout the book the maids talk of mouth-watering soul food: caramel cakes, grits, pork chops, butter beans and fried green tomatoes. Southern cuisine is just so comforting and hearty, you can't help but feel warm when eating it, or even just reading and thinking about it.
I have been dying to try fried green tomatoes. Finishing The Help, and just having made grandma's potato salad called for a southern celebration!
On the menu: Fried Green Tomatoes, Potato Salad and Sweet Tea.
Unfortunately, the first and probably the biggest misstep was not being able to find green, or unripe, tomatoes. We searched three different grocery stores to no avail. Not wanting to give up on the main entree, we decided to buy the hardest red beefsteak tomatoes we could find. Between that problem, and the stone-ground cornmeal that was far too course and crunchy, the tomatoes just did not turn out. However, our southern-themed night was too much fun to not remember. It's also a good reminder that not all my recipes will be perfect the first time around!
We soaked the tomatoes in buttermilk, then dredged them in a cornmeal, flour, seasoning mixture.
All loaded up and frying in vegetable oil over the stove.
Fried up to a crispy, golden brown!
I will definitely be on the lookout for true green tomatoes and a better recipe. And so it goes - the wait continues until I sink my teeth into this truly soulful southern delicacy.
This past week I finished reading The Help, a book that takes place in 1960's Jackson Mississippi. The story is narrated by the three principal characters, two black maids and a young white woman who is genuinely concerned about the plight of the maids working for every white family in town, including her own. It was one of those books that I was torn between not wanting to put down, and not wanting to end. It was funny, endearing, sad and powerful. But it was inspiring in a different way; after finishing it I wanted to get up right then and there and cook a southern-style meal. Throughout the book the maids talk of mouth-watering soul food: caramel cakes, grits, pork chops, butter beans and fried green tomatoes. Southern cuisine is just so comforting and hearty, you can't help but feel warm when eating it, or even just reading and thinking about it.
I have been dying to try fried green tomatoes. Finishing The Help, and just having made grandma's potato salad called for a southern celebration!
On the menu: Fried Green Tomatoes, Potato Salad and Sweet Tea.
Unfortunately, the first and probably the biggest misstep was not being able to find green, or unripe, tomatoes. We searched three different grocery stores to no avail. Not wanting to give up on the main entree, we decided to buy the hardest red beefsteak tomatoes we could find. Between that problem, and the stone-ground cornmeal that was far too course and crunchy, the tomatoes just did not turn out. However, our southern-themed night was too much fun to not remember. It's also a good reminder that not all my recipes will be perfect the first time around!
We soaked the tomatoes in buttermilk, then dredged them in a cornmeal, flour, seasoning mixture.
All loaded up and frying in vegetable oil over the stove.
Fried up to a crispy, golden brown!
I will definitely be on the lookout for true green tomatoes and a better recipe. And so it goes - the wait continues until I sink my teeth into this truly soulful southern delicacy.
Friday, June 3, 2011
Grandma's Potato Salad
I love hearing stories from dad and mom about what their parents would cook and what they would eat as families. From these stories, I can picture in my head the vast array of produce dad has told me his family used to grow, and I can imagine him sitting at the dinner table demolishing a half dozen or so ears of corn, like he sometimes likes to talk about. I can picture mom at the dinner table eating bizarre things like frog legs, and squirrel and other unconventional game. Yuuuuum, she says, as I would cringe with uncertainty.
I relish the idea of passing down a family recipe through generations; an uncustomary heirloom. I think because I never had the opportunity of knowing any of my grandparents, taking a recipe and creating a dish I know they used to prepare in their own kitchens and eat at their tables, makes me feel connected to them. How special that food is able to create a bond between two people who have never even met.
Growing up, grandma McCoy's potato salad was either the first or one of the first potato salads I had ever tasted. All my life, when mom would make her own potato salad, she would make grandma's. I remember always liking it, but sometimes I would have a problem with the onions in it. Even though mom always chopped them up nice and fine, for awhile there, I would ask her to make a small batch without onions. Now that I'm older and have a more refined palate, I understand what the onion brings to the salad, and never again will they be omitted.
Grandma's potato salad is simple and addicting. Besides the "secret" ingredient, the binding is mostly Miracle Whip. I've come to realize that people either love the stuff, or absolutely detest it. I grew up on Miracle Whip, as I'm sure mom did, since that's what grandma used. I remember eating (and loving) bologna and Miracle Whip sandwiches. (What was wrong with me?!) Even if someone is one of those MW haters, I don't think they'd be able to deny grannie's salad.
Grandma's Potato Salad:
(measurements are approximate - this is for a smaller batch)
6 medium russet potatoes
5 large eggs
1/3 cup finely chopped sweet onion
Approx. 1 cup Miracle Whip
Approx. 1/3 cup sour cream
Salt to taste
Top with Paprika
Start by peeling potatoes and boiling until soft and hard boiling the eggs. Let potatoes and eggs cool, then chop and put into medium mixing bowl. Add onion, mayonaise, sour cream, and salt and mix until combined. Sprinkle with paprika.
THIS ONE'S FOR YOU, GRANDMA! (I know you're watching me somewhere, and smiling)
I relish the idea of passing down a family recipe through generations; an uncustomary heirloom. I think because I never had the opportunity of knowing any of my grandparents, taking a recipe and creating a dish I know they used to prepare in their own kitchens and eat at their tables, makes me feel connected to them. How special that food is able to create a bond between two people who have never even met.
Growing up, grandma McCoy's potato salad was either the first or one of the first potato salads I had ever tasted. All my life, when mom would make her own potato salad, she would make grandma's. I remember always liking it, but sometimes I would have a problem with the onions in it. Even though mom always chopped them up nice and fine, for awhile there, I would ask her to make a small batch without onions. Now that I'm older and have a more refined palate, I understand what the onion brings to the salad, and never again will they be omitted.
Grandma's potato salad is simple and addicting. Besides the "secret" ingredient, the binding is mostly Miracle Whip. I've come to realize that people either love the stuff, or absolutely detest it. I grew up on Miracle Whip, as I'm sure mom did, since that's what grandma used. I remember eating (and loving) bologna and Miracle Whip sandwiches. (What was wrong with me?!) Even if someone is one of those MW haters, I don't think they'd be able to deny grannie's salad.
Grandma's Potato Salad:
(measurements are approximate - this is for a smaller batch)
6 medium russet potatoes
5 large eggs
1/3 cup finely chopped sweet onion
Approx. 1 cup Miracle Whip
Approx. 1/3 cup sour cream
Salt to taste
Top with Paprika
Start by peeling potatoes and boiling until soft and hard boiling the eggs. Let potatoes and eggs cool, then chop and put into medium mixing bowl. Add onion, mayonaise, sour cream, and salt and mix until combined. Sprinkle with paprika.
Eat by the heaping spoonful, and enjoy every last morsel of it.
THIS ONE'S FOR YOU, GRANDMA! (I know you're watching me somewhere, and smiling)
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