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Best Potato Salad Ever
Best ever potato salad recipe – no fooling. Courtesy of my mother-in-law. 3 large potatoes, cooked and cut into cubes 2 stalks celery, finely chopped ½ c. green peas, cooked and cooled 2 hard boiled eggs, peeled and finely chopped 1 small cooking onion, finely chopped 1 dill pickle, finely chopped 1 tbsp. (heaping) sweet relish 1 tbsp.(heaping) mayonnaise 2 tbsp. Italian dressing pinch salt pinch pepper In a large bowl combine cooked, cubed potatoes, chopped celery, peas, chopped egg, chopped onion, and chopped pickle. Toss well. Add relish, mayonnaise, Italian dressing, salt and pepper. Mix thoroughly and serve. Serves 4-6
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Marinated Beet Salad
Photo Credit I never much cared for beets, but when I tried my mother-in-law’s beet salad just to be polite, I discovered a new favorite! It was always a staple at her Easter brunches. But its also so nice on a summer’s day… The recipe immediately below is Mrs. P’s (my mother in law) but I will admit it never really tasted like hers when I made it so I am a little suspicious as to whether she gave me the real deal! Further below I have included a Russian beet salad recipe that I just found in Dec 2018 which looks like it could be closer (Mrs.P was Polish),…
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Herbed Mushroom Spread (Paté)
1 c. butter 4 green onions, white parts only, chopped 2 cloves garlic, minced 1½ lb. coarsely chopped mushrooms 2 tbsp. fresh parsley, chopped (or 2 tsp dried) 1 tsp. dried thyme ½ c. dry white wine 2 tbsp. dry sherry ¼ tsp. pepper Toasted French or Rye bread slices, or Melba Toast Melt butter over medium heat in a large skillet. Add onion and garlic; saute until onion is tender, about 8 minutes. Stir in mushrooms, parsley and thyme; saute for 10 minutes. Stir in wine, sherry, and pepper. Cook, stirring occasionally, until liquid is reduced and thickened, about 10 minutes. Cool slightly. Puree in blender or food processor…
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Creamy Cauliflower Soup
2 tbsp. butter 1 tbsp. olive oil 1 medium onion, chopped 7 green onions, chopped 1 clove garlic, finely chopped 2 stalks celery, chopped 2 medium cauliflower, cored and coarsley chopped dash of salt ½ tsp. curry powder 1/8 tsp. black pepper ½ tsp. dried thyme 1 tsp. dried basil 1 tsp. dried marjoram 6 c. water 1 cube chicken bouillon 1/8 tsp. nutmeg 2 tbsp. fresh parsley, finely chopped In large electric skillet or stock pot, melt butter. Add olive oil, onions, and garlic; stir well. Add celery, cauliflower and seasonings; stir well. Cook uncovered over medium heat for 5 minutes, stirring often. Add water and bouillon cube; …
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Pizza Burgers
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Chicken Florentine
I remember making this elegant dish for the first time as a romantic dinner for my husband and I in my cramped little kitchen in our tiny little apartment back in the early years of our marriage. It turned out great, he loved it and was very impressed. Its a perfect specimen of Spa Cuisine which you can make right in your very own kitchen. Spa Cuisine is healthy, low calorie, beautiful looking, and most of all, delicious tasting gourmet food. 1 + ¼ tbsp. olive oil 1 onion, finely chopped 1 carrot, peeled and shredded 1 garlic, finely chopped 1 + ½ tsp. basil 1 +…
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Beef Wellington with Bordelaise Wine Sauce
You’ll find this dish on the menu of only the finest restaurants. Dazzle your guests at your next extra special dinner party, when you serve this masterpiece from your very own kitchen… 8 beef tenderloin steaks (5 oz.) 1 tbsp. cooking oil 1 pkg. (17 ¼ oz.) frozen puff pastry sheets 1 egg 1 tbsp. water 8 slices liver paté, ¼” thickness Lightly brown steaks in hot oil over medium high heat. Blot oil off steaks with paper towel. Allow to cool. Thaw pastry for 20 minutes. Preheat oven to 400º F. Place one slice of paté, cut to fit steak, on top of each steak. On a lightly floured…
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Coq au Vin
4 slices bacon, diced 1Tbl butter or margarine 3lb chicken, cut up (bone in, skin on) Salt Fresh ground pepper 18 – 20 very small white onions, peeled 2 c thickly sliced mushrooms 2 garlic cloves, chopped 2 tbl flour ¼ c brandy 1 ¾ c strong, red fruity wine such as burgundy (or you can substitute Marsala wine using these directions) 1/3 c chopped parsley 1 bay leaf ¼ tsp dried thyme 1 c. carrots, chopped (optional, I haven’t used. I added this option to the recipe since I’ve seen it in other Coq au Vin recipes, but it wasn’t in this original recipe) Preheat oven to…
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Apricot Wild Rice
Another delicious recipe passed down to me by my Aunt Bea, after one of her always enjoyable dinner parties back in the early 2000s. ½ c. uncooked wild rice 2 tbsp. butter 2/3 c. chopped dried apricots 1 celery stalk, sliced 2 green onions, chopped 1½ tsp. dried thyme 2 c. chicken broth or beef broth 1 c. uncooked white rice 1 tbsp. grated orange zest ¼ c. slivered almonds toasted Prepare wild rice according to package directions. Meanwhile, in a medium size pot, melt butter over medium heat. Add apricots, celery, green onion, and thyme. Cook about three minutes or until just softened. Add broth. Increase heat to high. …
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Fondant Potatoes
Crispy crust on the outside, tender and creamy goodness on the inside. Elegant fondant potatoes create “perfect textures and contrasts between the creamy potato center and the crusty edges. The key here is to use russet potatoes; it’s a texture thing. You’ll cut them into cylinders. Next you’ll brown the tops and bottoms in a hot, hot skillet before adding butter and thyme—and finish the potatoes by roasting them in chicken stock in the oven”. These are elegant – perfect for a special dinner. Recipe by: Chef John I first made these in July 2013, for a romantic dinner with my husband outside on our terrace on a beautiful summer…
