Nicoise Salad

I AM NOT GOING TO TALK ABOUT THE unrelenting heat wave that has us in its grip. I am not going to talk about living in an older, un-air conditioned home in the mountains. I am not going to talk about my love of summer.

What I will mention is that this is the first summer Pritchard Parker is not working in an air conditioned office all day but rather from home. And he is not enjoying it. He does not love summer. Even when he is not saying anything, he is saying plenty, if you know what I mean. The heat will break soon and he will be back to his usual good humor.

Meanwhile, I have been serving only cold food. If I need to do any cooking at all, like I did here with cooking the beets, potatoes, and eggs, I do it early in the morning before the afternoon sun beats down on our west facing kitchen.

By dinner time, the ingredients for this delicious and satisfying Nicoise salad will be cold and we will dine a little later. I made a simple lemony vinaigrette and chilled that as well.

Nicoise Salad
Washed, torn, and chilled lettuce
Oil packed tuna
Boiled eggs
Sliced Vidalia (or other sweet) onions
New potatoes, simmered until tender
Beets, simmered until tender
Tomato slices
Anchovy fillets
Calamata olives

Lemony Vinaigrette Dressing
2/3 cup olive oil
1/3 cup freshly squeezed lemon juice
Sea salt and freshly ground black pepper to taste

Place lettuce on individual plates. Top with tuna, eggs, onions, potatoes, beets, and tomato. Garnish with anchovies and olives. Drizzle with lemony dressing.

Fork Tender Oven Braised Corned Beef

THE TRADITIONAL ST. PATRICK'S DAY Corned Beef and Cabbage is my husband's favorite meal of the year! This year I took a different approach. Since the day was on a Sunday this year, my thoughts turned to brunch and home fries. I had made Irish Soda Bread, which we had toasted and smeared with sweet Irish butter.

Rather than Mimosas, we made Black Velvet Cocktails. I recently learned of this libation from the excellent blog, Kitchen Riffs. It is made from Guinness stout and Champagne. Very different, delicious, and celebratory. Thanks, John.

I also cooked the corned beef differently than my usual. I normally braise it on the stove top or on working days, the crock pot. This year, I oven braised it in beer--I used Guinness Stout, because I had it on hand. Use any beer you like. The brisket was moist, juicy, and so very tender. I'm pretty sure I will always cook it this way.

Oven Braised Corned Beef in Beer
4 lb. flat cut corned beef
12 ounce bottle beer
Water as needed

Preheat oven to 325 degrees. Open corned beef in your clean sink. Save the spice packet. Rinse the brisket and pat dry with paper towels. Dispose of the liquid from the package. Trim off any excess fat.

Place the corned beef into a large, heavy Dutch oven with a tight fitting lid, fat side up. Sprinkle with spices from the packet. Add the beer. Use water, if needed, to bring the liquid barely to the top of the corned beef.

Cover and place in the oven for 1 1/2 hours. Turn oven to 300 degrees and continue cooking for another 2 1/2 hours.

If desired, add vegetables about 1 hour before the end of cooking time.

Vegetarian Cuban Picadillo

THERE IS SOMETHING ABOUT A DISH that has both briny, bitter olives and plump, sweet raisins that makes my palate very happy. Warming spices make the flavor almost perfect.

Cuban Picadillo is ordinarily made with ground meat. Because my husband and I have both been feeling squeamish about commercially produced ground beef lately, I decided to substitute lentils for the meat, which was perfect. The final result was absolutely scrumptious.

Vegetarian Cuban Picadillo
2 Tbsp. olive oil
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 large potato, diced
1 tsp. cinnamon
2 tsp. ground cumin
2 tsp. oregano
2 bay leaves
2 Tbsp. tomato paste
1 (28 oz.) can whole tomatoes, undrained
1 1/2 Tbsp. red wine vinegar
3 cups cooked lentils
1/2 cup Spanish olives
1/2 cup golden raisins
Salt and pepper to taste

Warm olive olive oil in a large saucepan over medium heat. Add onions and bell pepper; cook and stir until tender. Add garlic and stir for a few seconds. Add diced potato and continue to saute for a few more minutes. Add cinnamon, cumin, oregano, bay leaves, and tomato paste. Stir to combine well. Add the whole tomatoes and break up with a wooden spoon. Stir in red wine vinegar. Add cooked lentils, olives, and raisins. Stir well and add salt and pepper to taste. Cover pan and simmer for about 30 minutes until everything is very tender.

Taste and correct seasonings.

Serve with rice.

Pot Roast Quesadillas

A COUPLE OF TIMES A YEAR, I have a craving for a pot roast just like my Mother always made, braised on the stove top. I would eat some of the beef but it was really the potatoes and carrots cooked in that broth that I loved so much. In fact, my brother and I would reach under the table to swap food--I would give him more meat and he would give me his carrots.

My choice of beef cut is grass fed sirloin tip. I season it and then sear it in a screaming hot pan. (I often set off the smoke alarm during this process). I remove the pan from the heat to let it cool down a bit before adding a couple cups of freshly brewed coffee which is Mama's secret ingredient. The coffee helps tenderize the meat and makes a rich and flavorful broth. (Think Southern Red Eye Gravy).

After our original meal, I like to dream up ways to use the leftovers. Sometimes, I make soup. Or it may be enchiladas or tacos. This time I made quesadillas  and served them with some homemade salsa. They were great!

Pot Roast Quesadillas
1 (10-inch) whole wheat tortilla for each quesadilla
1/4 cup grated Monterrey Jack cheese each
1/2 cup shredded beef plus chopped potatoes and carrots each
Sliced onion (optional but delicious) for each
Butter

Heat your black iron skillet over medium heat.

Spread cheese, then the beef mixture on a tortilla. Fold in half. Melt a pat of butter in the skillet then add the folded tortilla. Brown on one side then flip to brown the other side.

I like my quesadillas crisp, so I brown them thoroughly, lowering the heat if necessary.

Serve with your favorite salsa.

Two Potato Salads

BOTH IMAGES ARE FROM MY PHOTO ARCHIVES. I have been in a Blog Fog lately.

I have been cooking and we have been eating, of course. I just haven't been inspired to photograph or post. Otherwise, I am loving life and trying to live in the moment. I have enjoyed many beautiful experiences in the past several weeks.

I have mentioned before that we live in a gorgeous small city in the mountains of Western North Carolina. Tourism has always been a vital part of the city's economy.

Saturday, we went to the theatre to see a ballet--A Midsummer Night's Dream. It was a wonderful and impressive performance. Afterwards, we walked through the busiest part of the city to a fun and funky restaurant for dinner.

Along the way, we passed through crowds of tourists (they can always be spotted), hippies, freaks, musicians, artists, panhandlers, vendors, dogs (some dirty and skinny and some pampered and riding in a baby stroller), jugglers and every manner of busker, chic hipsters, sophisticates, you name it. I loved it!

Before I utter these next words I want to acknowledge that I am fully aware I'm of a different generation. Although I love technology as much as the next person and I am  thankful for cell phones, they don't rule my life. I was so amazed by the people walking around in a beautiful and vibrant city, so many great restaurants, aromas, entertainment everywhere, brilliant architecture, art galleries galore, fascinating shops and boutiques, not to mention the glorious mountains, with their heads down and fiddling with their phones. One woman even rammed right into me because she wasn't watching where she was going.

If you want to live a virtual life, can't you do that from home?

Meanwhile, here are a couple of delicious potato salad recipes for you..

Warm German Potato Salad
4 medium red potatoes (1 1/2 lb.)
4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1 Tbsp. flour
1 Tbsp. honey
1/2 tsp. salt
1/4 tsp. celery seed
1/2 cup water
1/4 cup apple cider vinegar

Wash and scrub potatoes; place into a saucepan and barely cover with water. Bring to a boil. Lower heat to medium-low and cook until fork tender, Drain and let stand until cool enough to handle. Cut potatoes into 1/4 inch slices.

Cook bacon, in a large skillet, over medium heat until crisp. Remove from skillet and drain on paper towels.

Cook onion in bacon fat until tender. Stir in flour, honey, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Stir in water and vinegar. Heat to boiling and stir 1 minute.

Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly.

Serve warm.

American Potato Salad
2 lb. russet potatoes
Salt
2 Tbsp. apple cider vinegar
2 stalks celery, sliced
2 Tbsp. sweet onions, diced
3 Tbsp. pickle relish
1/2 cup mayonanaise
1 tsp, mustard powder
1/2 tsp. celery seed
1/4 cup fresh, chopped parsley
3 hard boiled eggs, chopped

Wash and scrub potatoes. Place into a pan and barely cover with water. Bring to a boil and add 1 Tbsp. salt. Reduce heat and simmer until potatoes are fork tender. Drain.

As soon as potatoes are cool enough to handle, peel and cube. Placce into a salad bowl; sprinkle with the vinegar and toss lightly.

In a small mixing bowl, combine celery, onions, pickle relish mayo, mustard powder, celery seed, parsley, and eggs. Stir well then pour over the potatoes. Gently fold dressing into potatoes.

Cover and refrigerate until well chilled, at least 1 hour.

Red Flannel Hash

I LOVE THE NAME RED FLANNEL HASH. It sounds so appealing, cozy, and comfortable. Also bright and cheerful. I first heard of Red Flannel Hash from the fictional, smart-mouth tough guy with a heart of gold character, Spenser, a Boston based Private Investigator, in a series of books written by Robert B. Parker.

In many cases, while investigating, Spenser would get out of the rain, and of course he would be drenched (and remember tough guys don't use umbrellas) by going into a warm diner and ordering a steaming cup of coffee along with Red Flannel Hash. After this happened on more than one occasion, I started wondering, what the heck is Red Flannel Hash?  So I "investigated".

Red Flannel Hash is corned beef hash with the addition of beets. After my husband's favorite meal of Corned Beef and Cabbage, I usually make either Reuben sandwiches or Corned Beef Hash with the leftovers. After I learned about Red Flannel Hash, my hash changed forever. We love beets anyway and adding them to hash transforms its flavor and gives it such a beautiful color.

I don't think you need a hard and fast recipe for a dish called hash, but this is more or less what I did.

Red Flannel Hash

2 Tbsp. butter

1 Tbsp. olive oil

1 large onion, chopped

2 cups diced potatoes

2 cups chopped leftover corned beef

2 cups cooked beets, diced

Freshly ground black pepper

Melt butter and oil in a heavy skillet, preferably cast iron, over medium heat. Add in the chopped onion and potatoes. Cook and stir until they are tender. Toss in the corned beef and beets. Mix together and continue cooking until everything is hot and beginning to brown. Top with freshly ground black pepper. There should be enough salt from the corned beef, but taste and add some if you like.

Serve with eggs and some of your leftover Irish Soda Bread.

A Trip to the Farmers Market

Pritchard Parker and I went to the Farmers Market but first we stopped to eat breakfast at The Moose Cafe which is located at the market.

The Moose Cafe is not an elegant restaurant nor does it serve dainty portions of "chef inspired" creations. The Moose serves hearty portions of the freshest, made from scratch, home style Southern cooking. Go there hungry. Go very hungry. 

At your table, you will be greeted with a plate of delicious "cat's head" biscuits and apple butter.

Delicious Biscuit with Apple Butter

We both ordered "The Biltmore" (Big House; Big Breakfast). While I have eaten at The Moose Cafe a number of times before, I had never ordered their Moose Cake. We ordered them with blueberries and my eyes about popped out when I saw the size of that pancake. It was the size of a plate. And not a small plate; a dinner plate. That cake was 8 or 9 inches across!

 

 

On another plate were the eggs, bacon, grits, and another huge biscuit. We both had 2 (two) platefuls of food set before us. This breakfast also included a bowl of gravy which neither of us touched. Couldn't. I have to say we did this meal justice. We took our second biscuits home and enjoyed them with dinner.

 

It was a good thing we were about to do a lot of walking!

 

 

Vidalia onions, New Potatoes, Pickling Cucumbers

Tomatoes

Colorful Bell Peppers

Yellow Zucchini

Half Runner Green Beans

Eggplant

I also bought strawberries, blueberries, and peaches. I can't wait to get cooking.

 

 

One of the vendors promised to call me in about 2 weeks--she is expecting an excellent crop of  elusive figs this summer. !!

 

  

Red Flannel Hash

 

I have read several books in a series about a private investigator who lives in Boston. When he is at home, he prepares gourmet meals. Or you can find him in fine restaurants with his girlfriend. But when he is on assignment, he eats at diners a lot and he often orders Red Flannel Hash.

 

I always wondered what the heck Red Flannel Hash was and I loved the name. I finally got around to looking it up to learn it is corned beef hash with the addition of beets.

 

I had never made it until now for several reasons, one being that we don't eat a lot of meat. Another is that corned beef is expensive! The stores have them on sale for St. Patrick's day, so we get one then. It is Pritchard Parker's favorite meal of the year.

 

This year, I used the leftovers and made Red Flannel Hash. We were sold! We were in love. I love the way the beets turned the potatoes into such a pretty pink color. I'll have to figure a way to make this lovely and delicious dish more often.

 

The recipe I'm giving is loosely based on what I had on hand, but the proportions shouldn't matter at all.

 

Red Flannel Hash

 

1/2 stick butter

1 large onion, chopped

2 cups chopped leftover corned beef

2 cups cooked potatoes, diced

2 cups cooked beets, diced

Freshly ground black pepper

 

Melt butter in a heavy skillet, preferably cast iron, over medium heat. Add in the chopped onion, cooking and stirring until they are tender. Toss in the corned beef, potatoes, and beets. Mix everything together and continue cooking until everything is hot and beginning to brown. Top the freshly ground black pepper. There should be enough salt from the corned beef, but taste and add some if you like.

 

Serve with eggs and some of your leftover Irish Soda Bread.

 



 

Sweet Potato Smoothie

I have been drinking a smoothie everyday. The more of them I make, the more ideas I get about what will work and taste great while providing much needed healing power for my body.

One thing I add to almost every smoothie is protein powder, which has become very popular and is sold in almost every store. The popularity and variety of protein powders is due largely to body builders. My nutritional needs are obviously different than those of a 27 year old male body builder so I did my homework.

You may not want or need a protein powder supplement. I know, from blood tests, that my protein is low and that is why I am using it. But there are other reasons to add protein to your diet. Protein provides energy, promotes muscle function, optimizes healthy skin, boosts the immune system providing defense against infections, and helps regulate metabolism. 

There are also other things to add to smoothies which provide protein--peanut butter and other nut butters, cottage cheese, yogurt, milk, tofu to name a few.

I also want to mention the differing quality and pricing of protein powders. Some contain fillers and ingredients I don't want to consume. Some are very expensive. Some taste bad. It has been my experience that you don't have to commit to one of those big jars without trying it first. Every powder I have wanted to use, provided a free or low cost sample to try out first. 

Oh yeah, and I don't have any fancy smoothie-making equipment with a catchy name. I use my 30 year old blender and it works just fine.

Sweet Potato Smoothie
1 small baked sweet potato
1 peach (frozen is fine)
1 tsp. (to taste) freshly grated ginger
1/4 tsp. cinnamon
1/4 cup carrot juice
1/2 cup plain yogurt
1 serving protein powder, optional

Buzz in blender, adding more carrot juice, milk (cow, soy, almond, coconut) to desired consistency. Tastes like sweet potato pie. 

Potato & Spinach Fritata

 

I am not a breakfast eater and never have been. This has always been puzzling to both my Mother and my Husband--they wake up ravenous and can't wait to get to the kitchen.  And of course, there is "They". You know, "Them"? The ones who rule our lives and tell us, among other things, that breakfast is the most important meal of the day. 

I am not only not hungry when I first awake, I can't even smell. All I want is a cup or three of hot English breakfast tea with scalded milk. 

However, I love breakfast food--eggs, bacon, grits, toast, oatmeal, French toast, so I make breakfast for dinner on a regular basis.  I especially enjoy it on gloomy days and we have had a lot of those lately.  And the groundhog told us that spring was just around the corner!

Here is a cheesy potato and spinach frittata I made. I served it with broiled red grapefruit and toast with jam for a comforting supper.

Potato & Spinach Frittata
3 medium Yukon gold potatoes, scrubbed and diced
1 medium onion, chopped
1 Tbsp. olive oil (more if needed)
1-10 oz. box frozen spinach, thawed and squeezed dry
6 eggs
1 cup 1/2 and 1/2
1 cup Monterey Jack cheese, shredded
Salt and pepper, to taste
Paprika

Preheat oven to 375 degrees. Heat olive oil in a 10-inch iron skillet, or other oven proof skillet, over medium heat. Add the potatoes and onions. Cook and stir, until the potatoes are browned and barely tender, adding more oil and adjusting heat as necessary.

Remove the potatoes from the heat and top with the spinach.

Beat together the eggs and 1/2 and 1/2, with the addition of salt and pepper, to taste. 

Pour the egg mixture over the potatoes and spinach and top with the cheese. Sprinkle the top with paprika.

Bake in the preheated oven for 25 minutes.

Hobo Dinner

I was a Girl Scout Extrodinaire. Of course, I could not have been without the dedication of our Leaders and the bonds formed with the other girls in my troop. We had 3 leaders and 18 girls that went from Brownies, to Girl Scouts, to Cadettes, to Senior Scouts. Everyone in our troop earned the equivalent of the Boy Scout Eagle.  We earned every badge in the Girl Scout Handbook. 

We did a lot of wilderness camping, built a lot of campfires, told so many ghost stories we were too scared to sleep while out in the middle of the woods. We always pitched and trenched our tents and in most places, dug our own latrines. Almost every member of our troop was also in the glee club, so we sang some beautiful campfire songs. 

We gathered our own firewood--tender, kindling, and fuel, then cooked delicious food over the campfire. Anyone who has spent much time outdoors, knows what an appetite occurs and how totally delicious everything cooked in the open tastes. 

We used to make these Hobo Dinners and I still love them. Of course I have such beautiful memories attached.

Hobo Dinner

Sheets of foil

1/4 lb. ground beef

Several slices onion

Slices of potato

Sliced carrot

Salt and pepper

Wrap packets up tightly and cook on hot coals of a campfire until done.  Serve with ketchup.

Girl Scouting builds girls of courage, confidence, and character, who make the world a better place.

Crispy Roasted Potatoes

I have seen this recipe posted on a few different blogs. It looked so delicious and intriguing to me, I just had to try it. It reminds me of a cross between Hasselback potatoes, a Swedish recipe, and pommes Anna a french one.  Both result in potatoes which are crisp outside and soft and buttery on the inside. And so did this recipe. 

Crispy Potato Roast

(A Martha Stewart Recipe)

3 tablespoons unsalted butter, melted

3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
coarse salt
1/2 to 1 teaspoon red-pepper flakes
8 sprigs thyme

Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes; brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

Aloo Gobi (Potatoes and Cauliflower)

Curry-Palooza #1

More than 20 years ago, I was introduced to Indian food at a small restaurant in Chapel Hill, North Carolina. I fell in love! I have sought out this cuisine ever since. From time to time, I have attempted preparing my own curry dishes at home, but without great success.  The food would taste "good" but not authentic. Then I would become discouraged and decide to leave it in the hands of the experts. 

This cuisine is no "30 Minute Meals" and you cannot add a can of chicken stock to mimic "cooked all day" flavor. Much care is taken with these curries, toasting spices and building layers of flavor.  And that is what was discouraging. After spending several hours in the kitchen, the dish didn't taste right and I didn't know what to do to correct it. 

Several months ago, I developed a friendship with a fellow blogger, Grapefruit, who has much more experience with cooking curries than I do. She has guided me, answered questions for me, and most importantly, encouraged me. After many discussions with her I began realizing part of my trouble was my shyness and lack of confidence with the cuisine.

Grapefruit and I decided to start a blog project. We are going to post a different curry on the first Friday of each month. We are calling the project, Curry-Palooza, and hope other bloggers interested in these delicious dishes will join us.  I chose the first recipe and Grapefruit will choose the next. As others join us, they will choose the recipes in the order they join. If you want to cook along with us, and I hope you do, contact Grapefruit at Needful Things, or me. 

My Aloo Gobi turned out great. I had fun cooking it and my husband and I both loved eating it.

Aloo Gobi (Potatoes and Cauliflower)
(from the book, Flavors of India by Madhur Jaffrey)
1 large cauliflower
2-3 medium potatoes, peeled
8 Tbsp. vegetable oil
3 medium onions, finely chopped
2 inch piece of fresh ginger, peeled and cut into very fine slices, the into very fine slivers
2 medium tomatoes, grated or very finely chopped
1/4 - 1/2 tsp. cayenne pepper
1/2 tsp. ground turmeric
1 1/2 tsp. ground coriander
1 - 1 1/2 tsp. salt
1/2 tsp. garam masala
1/2 tsp. ground roasted cumin seeds

Break the cauliflower into medium-sized florets. Cut the potatoes into halves and then cut each half lengthways into roughly 3 pieces to get chunky chips.

Heat the oil in a wok or frying pan over medium heat. When hot, add the potatoes and fry them until they are medium-brown and just barely cooked through.   Remove with a slotted spoon and drain on paper towels. Put the florets into the same oil and fry until golden and just barely cooked through.  Remove with a slotted spoon and drain on paper towels.

Remove all but 3 Tbsp. of the oil from the wok.  Put in the onions and stir until they are light brown. Put in the ginger and continue to stir and fry until the onions are medium-brown.  Add the tomatoes and keep frying until they turn soft and darker and the oil seems to separate from the sauce.  Add the cayenne pepper, turmeric, coriander and salt.  Stir and fry for a minute.  Put in the potatoes and florets.  Stir to mix gently.  Sprinkle a tablespoon of water over the vegetables.  Cover. Turn the heat to low and cook gently for 3 - 5 minutes. Uncover. Add the garam masala and ground roasted cumin seeds. Stir gently to mix and turn off heat.

Serve with chapati, parathas, or naan and a yoghurt relish (raita). 



Baked Potato with Cheese Sauce and Broccoli

One evening, while Baby was here, I made a simple supper of roasted chicken, baked potatoes, and steamed broccoli, (wocca) her favorite vegetable. Then I got the idea to make a cheese sauce for the broccoli because Baby also loves cheese (chee).  I served the cheese sauce over the baked potatoes for the grown ups, but I cooked some brown rice for Baby because she not a big fan of potatoes. 

Some people prick their potatoes before baking and also wrap them in foil. I don't do either of those things because it steams the potato rather than bakes it. Or perhaps I should call my potatoes "Roasted".  The method I use results in a potato with crispy, salty skin which is fluffy and tender inside.

For the cheese sauce, I started with a thin white sauce because I wanted the sauce to saturate the potato rather than sit on top of it. I also used a Vermont extra sharp white cheddar, which kept my cheese sauce white. I steamed a bunch of broccoli, which I had trimmed and cut into florets and mixed about half of it with the cheese sauce. The rest I used for garnish and also to serve plain for Baby. 

Scrub potatoes very well and inspect carefully for any discolorations, blemishes, or sprouts, and trim away as necessary.  Dry them thoroughly.  Coat the outside of each potato lightly with vegetable oil and place on a baking sheet.  Sprinkle with sea salt.  Bake in a preheated 400 degree oven for approximately 1 hour, until the skin is crispy and the potato is tender.  To serve, pierce the potato in a dotted line from end to end, with a fork.  Crack the potato open by pushing the ends toward the center.  Add toppings as desired.

Cheese Sauce

3 Tbsp. butter

2 Tbsp. flour

Salt and freshly ground black pepper to taste

1 1/2 cups milk

4 oz. freshly grated Vermont extra sharp cheddar cheese

In a small heavy saucepan over medium heat, melt butter. Stir in flour until completely incorporated and beginning to bubble.  Add salt and pepper to taste.  Add the milk and stir constantly with a wooden spoon until the sauce thickens slightly. Remove from heat, add the grated cheese, and stir until melted.

Loaded Baked Potatoes (as a Meal)

A loaded baked potato can be a meal in itself, and Pritchard Parker said that is what sounded really good to him. 

Almost anything can be used to top a baked potato--if you serve it beside a baked potato, you can serve it on top.  Some things I have used are leftover chili with cheese, leftover roast beef and gravy, scrambled eggs, with sauteed green peppers, onions, and salsa.  Taco toppings work really well. For a casual meal for family or friends, it is fun to set out a variety of toppings and let everyone fix their own potato.

Most produce departments have loose "Baking Potatoes", which are Russet potatoes, graded to be a consistent size and shape.  I start with those but any potato will work.

Loaded Baked Potatoes

One baked potato per person

Butter

Streamed fresh broccoli

Sauteed fresh mushrooms

Freshly grated sharp cheddar cheese

Crisp bacon, broken into bite size pieces

Sour cream

Chopped scallions

Scrub potatoes very well and inspect carefully for any discolorations, blemishes, or sprouts, and trim away as necessary.  Dry them thoroughly.  Coat the outside of each potato lightly with vegetable oil and place on a baking sheet.  Sprinkle with sea salt.  Bake in a preheated 400 degree oven for approximately 1 hour, until the skin is crispy and the potato is tender.

To serve, pierce the potato in a dotted line from end to end, with a fork.  Crack the potato open by pushing the ends toward the center.  Dress each potato with desired amounts of toppings. 

Cube Steak with Mushroom & Onion Gravy

Every cook must know the scenario. You are out of ideas or otherwise can't decide what to cook, so turn to those you cook for--your family, for ideas. Typically, when I ask my husband what he would like for supper, I get a flippant answer for something he knows I'm not going to cook. Or he will give the standard, "It doesn't matter" or "Anything you make will be fine".

But this day, he surprised me. After I asked and we went through the battery of standard answers, he came back a little later and made a request! He said he thought cube steak with mushrooms, onions, and brown gravy sounded good. After a few questions to help me interpret exactly what he had in mind (did he want peppers? tomatoes? rice or mashed potatoes?) I had a menu and that made me happy.

Cube Steak with Mushrooms, Onions & Brown Gravy

1 lb. cube steaks

Salt and pepper

Flour

Canola oil or other fat of choice

1 large, sweet onion, sliced

8 oz. cremini mushrooms, quartered

1 1/2 cups beef broth

Salt and pepper the steaks and dredge in flour. Pan fry in a little oil until well browned on each side. Remove from pan and keep warm. Saute onions and mushrooms, scraping up the brown bits from the pan. Add the beef broth and stir well. Add the steaks back to the pan, cover and simmer for about 30 minutes, until the steaks are very tender.

Serve with mashed potatoes.

Olive Potato Salad with Grilled Scallions

This is not my usual way of making potato salad, but was born based upon ingredients I had on hand and which needed to be used. It is one of my favorite things about cooking. . .taking inventory in the kitchen, then creating a dish.

I already had a grill going so decided to grill the scallions, which turned out to be a smoky flavor bonus. But I would not have heated up the grill just for that. Also, I originally thought I would dress this salad with lemon juice and olive oil, but knew my husband would prefer it dressed simply with a little mayo.

Olive Potato Salad with Grilled Scallions
2 lbs. yukon gold potatoes, scrubbed
8 scallions (1 bunch) grilled, then sliced
2 stalks celery, sliced
1 cup pimiento stuffed green olives, sliced
3 hard boiled eggs, sliced
1/4 cup chopped fresh parsley
3 Tbsp. (approx.) mayo
Salt and freshly ground black pepper to taste

Simmer the potatoes, whole and unpeeled, in salted water, until fork tender. Try not to over cook them. Meanwhile, slice and combine, in a large mixing bowl, the celery, olives, scallions, and eggs.

When the potatoes are done, drain them, and rinse in cold water. When they are cool enough to handle, slip the skins off with a paring knife and chop into bite size pieces. Add to the mixing bowl with the vegetables and eggs. Add the parsley and stir gently until everything is well blended. Fold in the mayo and add salt and pepper, to taste. Chill for a few hours before serving.

Potato Salad

I wonder how many bowls of potato salad were made over the Memorial Day weekend. Doesn't everyone love potato salad? Don't you think it is one of the defining dishes of summer? And there must be an infinite number of recipes for it. I have eaten many delicious potato salads, but this is the one I love best and the way I always make it.

The recipe is from my vintage Betty Crocker's Cookbook. I know people make fun of Betty Crocker, but Betty Crocker helped me learn to cook. The book is full of simple and straightforward recipes, using common ingredients. I am much more adventurous as a cook now, but there are a handful of recipes I always go back to this book for, and potato salad is one of them.



The secret to this recipe is the marinating of the potatoes in Italian salad dressing for at least 2 hours. I use russet potatoes which act as little sponges for the dressing and become incredibly flavorful. I have learned, from the oodles of times I have made this, to be careful when boiling whole, unpeeled russet potatoes--if they are boiled too vigorously, they will split open and become water logged. Simmer them slowly and patiently, it will be worth the wait.

Saturday Steak Supper for a Soldier

The Soldier in our family is leaving for his deployment to the Middle East. I had told him I wanted to cook a dinner for him before he left and asked what he would like. Without hesitation, he replied, "Steak and a baked potato."

His wife helped me hone the menu. How does he like his steak cooked? Does he want a sauce? How does he like his baked potato? Don't forget the chives she advised me--he is always disappointed when he orders a baked potato in a restaurant and they don't have chives. What kind of salad dressing does he like? He loves cheesecake.

Menu to Honor a Service Member

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Charcoal Grilled Angus Beef New York Strip Steak

Loaded Twice Baked Potatoes

Classic Caesar Salad

Yeast Rolls

Cheesecake with Summer Preserved Figs

Loaded Twice Baked Potatoes
4 large baking potatoes
Olive Oil
Sea Salt
4 slices bacon
1 1/2 cups (6 oz.) shredded sharp cheddar cheese
1/2 cup sour cream
4 Tbsp. softened butter
2 Tbsp. snipped chives

Scrub potatoes very well under cold running water. Dry them, then rub all over with olive oil. Place onto a baking sheet and sprinkle with salt. Bake at 400 degrees for 60 - 70 minutes, until fork tender. Remove from oven and set aside until cool enough to handle.

Cook bacon until crisp, then drain on paper towel.

Slice off the top quarter of each potato. Using a spoon, scoop out the flesh leaving a quarter inch of flesh on the skin. Place all the scooped out potato into a bowl and mash with a hand masher. Add the butter and sour cream and continue mashing until smooth. Stir in 1 cup of the cheese and the reserved bacon, crumbled. Stir in the chives. Add salt and pepper to taste.

Spoon the potato mixture back into each of the potato shells. Sprinkle with remaining cheese. Bake until heated through and the cheese is melted.

Cheesy Potatoes

I don't have cravings for chocolate or sweets, nor for chips and salty foods. The one food I often crave is cheese. It has been my favorite food for as long as I can remember. And when I want cheese, nothing else will do. I can, have, and do easily and cheerfully give up meat but cheese is quite another thing. I think the French have the right idea with a cheese course for dessert.

I feel that food cravings are meaningful and should be acknowledged and considered. For example, some nutritionists believe a shortage of magnesium can cause cravings for chocolate. Cravings for ice and starch usually indicates a defiency in iron. My own cheese cravings probably point to my body's need for calcium and vitamin B12, which I also try to supplement with leafy greens, legumes, and sesame, because in spite of cheese's great nutrition profile, it is a fatty, salty food, which can be difficult for some to digest.

I like to eat potatoes too because of their high concentration of potassium, which is proven to regulate blood pressure. These cheesy potatoes, along with some steamed greens, makes a very satisfying meal.

Cheesy Potatoes
2 pounds small waxy potatoes
1 Tbsp. olive oil
5 - 6 scallions, sliced into 1 inch pieces
1 tsp. tomato paste
1 pint cherry tomatoes, sliced in half
1/2 tsp. cumin
2 Tbsp. water
1/2 cup cream
1/2 cup grated Gouda cheese

Scrub the potatoes well and cook in boiling, salted water until fork tender.

Meanwhile, heat the olive oil in a large skillet, over medium high heat for 1 minute. Add the scallions and cook for a minute or two. Stir in the tomato paste, then add the tomatoes, the cumin, and the water. Stir and cook until a sauce forms, about 5 minutes. Stir in the cream and the cheese. Stir until the cheese is melted.

Drain the potatoes and slice thickly into a serving bowl. Pour the cheese sauce over the potatoes and sprinkle with salt and freshly grated black pepper.