Category: Appetizers and Sides

Tomatillo Salsa

tom-salsaINGREDIENTS

  • 1 lb tomatillos . husked and washed
  • 1 TBL salt
  • 1/4 white onion (cut into pieces)
  • 2 jalapeños or serrano (halved with seeds removed)
  • 3 cloves of garlic (halved)
  • Lots of cilantro
  • 1/2 teaspoon ground cumin
  • 1 avocado
  • Zest and juice from 2 limes

STEP BY STEP

  1. Put whole tomatillos in a pot
  2. Cover with water plus 1 TBL salt
  3. Boil for 15 minutes
    ALTERNATELY you can quarter the tomatillos and brown them in a hot cast iron skillet OR bake them at 350º for about ten minutes
  4. Remove tomatillos
  5. Add onion and garlic
  6. Remove water so they are just barely covered
  7. Let onion and garlic blanche in boiling water for about 5 minutes
    ALTERNATELY if you are using a cast iron skillet, put your onion and garlic in with the tomatillos
  8. Whatever the method you use to cook your tomatillos, garlic and onion, continue to step 9 and proceed till the end of the recipe
  9. Meanwhile, put quartered tomatillos and put into a blender
  10. Add onion and garlic to blender
  11. Thin blender contents as necessary (only to blend) with onion water or chicken broth
  12. Add cilantro and cumin and pulse to break apart (but not to puree) cilantro
  13. Add squashed avocado tossed with lime juice and zest
  14. Mix by hand until incorporated
  15. Let rest for about an hour to completely meld

Serve with chips or pork cracklings.

Braised Collard Greens

This can be done with any type of greens – Kale, spinach, collards, etc.

INGREDIENTS

  • 1-2 pieces chopped bacon
  • Onion
  • Sugar
  • Garlic
  • Vinegar
  • Cayenne
  • Salt
  • Chicken stock

STEP BY STEP

  1. Render bacon
  2. Add onion and sugar
  3. Add garlic, vinegar, cayenne and salt
  4. Braise collards and other mixed greens
  5. Add a splash of chicken or beef stock
  6. Add a squirt of Dijon mustard
  7. Add a dash of Worchestershire sauce
  8. Cover and steam – stir occasionally – serve when it has wilted to your desire

OPTIONS

  • Diced Turnips

Quinoa – Several Recipes

Quinoa is high in protein and unsaturated fats, and low in carbs and gluten.

INGREDIENTS for Base Recipe

  • 1 C quinoa
  • 2 C skim milk, water, or chicken broth

STEP BY STEP for Base Recipe

  1. Soak quinoa in water 2-3 minutes, agitating a bit
  2. Rinse to wash of natural coating (saponin) which is toxic
  3. Bring liquid up to a near boil, then stir in quinoa.
  4. Simmer for ten minutes, then start to drain 5+ minute

Quinoa as a Salad

  1. Prepare base recipe using chicken broth
  2. In food processor add one chili, coriander, spinach, mint leaves, and green onions
  3. Cut chicken in half creating two thin slices
  4. Use pan or hammer to pound even thinner.
  5. Sprinkle chicken with paprika, salt, pepper and allspice
  6. Sear briefly over medium-high heat
  7. Remove from pan and set aside.
  8. Toss in different types of chopped bell peppers
  9. Chop mango into 1 inch pieces
  10. Plate your quinoa
  11. Sprinkled with your food processor greens
  12. Cover with pieces of mango, avocado, and feta
    … Or see our recipe on how to make your own cheese
  13. Sprinkle with coriander and watercress and yogurt
  14. Top with sliced chicken

Quinoa for Breakfast

  1. Prepare Base Recipe using milk – DO NOT DRAIN
  2. Add 1-2 TBL brown sugar
  3. 1 tsp Grandpa’s CinnaSugar®
  4. Add dried fruit or raisins
  5. Simmer for 10 more minute

Eggplant or Zucchini Rolls

zucch-rollBefore we begin…

  • When you buy your eggplant, don’t get one that is too big – it will be tough. It is better to have smaller rollups.
  • Zucchini is the same way – bigger is not necessarily better
  • Jarred capers are fine. I prefer the little ones, although the big ones work too.
  • Buy block cheese and grate it yourself as needed. It will keep longer.
  • Use a grill pan for nice markings on the outside of your rollups

Ingredients to feed 4 people

  • 2 eggplants or zucchini
  • gorgonzola or mozzarella
  • parmesan cheese
  • provolone cheese
  • cheddar cheese
  • capers
  • lemon
  • 1 C flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 eggs

1/2 LB ground pork (cooked)
or thinly sliced smoked salmon
or thinly sliced Proscuitto

Step by Step

  1. Slice eggplant or zucchini into long planks as thin as possible
  2. Whisk eggs
  3. Prepare flour with salt and pepper
  4. Flour planks
  5. Dip in egg wash – hold up to mostly drain
  6. Put into hot oiled grill pan until browned – doesn’t take long – about 4 minutes per side
  7. Place onto baking sheet to drain after cooking
  8. Salt them as they come out, while they are still sizzling
    – Just like this, you can also use them for great sandwiches
  9. Smear a thin cream cheese strip across the plant
  10. Put capers across the cheese, roll them up.
    Put in an optional protein
  11. You can add longer pieces of carrot, basil, cilantro, etc to make it especially pretty.
  12. Place them in an appetizer serving dish
  13. Poke with toothpicks if you wish
  14. Top with finely grated cheddar
  15. Plate with slices of lemon

If you want to take this to the next level, and serve as a family dinner, put into a greased baking dish rather than an appetizer serving dish. Then, jumping from Step 10 above to Step 11 below…

  1. Mix 1/2 C gorgonzola or mozzerella with
    – 1/4 C Shredded cheddar
    – 2 TBL Parmesan cheese
  2. Sprinkle cheese over top of rollup layer
  3. Spread cooked ground browned pork on the next layer
  4. Spread with a little red sauce
  5. Top with provalone
  6. Bake at 450º for 10 minutes
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Soufflé – COLLECTION INDEX

Souffle Recipes

Basic Cheese Souffle

Use this as a guide for the techniques to be applied on any souffle you may create.  Feel free to egg-speriment.

Prepare your Souffle Dish

A basic souffle dish should have fluted (wavy) design around the side to increase surface area and make it heat up faster.  The bottom should be unglazed.

  1. Butter your ramekin and then spread 2 tsp of sugar, cornstarch or ground Parmesan cheese around the sides to coat – This will help the souffle climb.   NOTE:  This recipe uses two small ramekins – if you are using one large ramekin, make adjustments.
  2. Move ramekins into the freezer to keep the butter from melting and the coating sliding to the bottom

Separate the Eggs

  • Separate two eggs
  • When separating eggs
    • Eggs should be cold.  Warmer yolks tend to break.
    • Eggs should be new.  As eggs age, the membrane weakens
    • Always separate into a small dish in case the yolk breaks.  Save this for scrambled eggs on another day.  Once separated, pour your yolks and whites into separate bowls.
Yolks
  • Mix your 2 egg yolks, sugar, salt, vanilla, and orange zest  (one TBL sugar for each egg) together and set aside.
Whites
  • Use the whites from two eggs @ room temperature with ABSOLUTELY no fat contamination.  ANY contamination will ruin the batch.
  • Add 2 tsp water
  • Whip to peaks with a metal (not plastic) whisk and a metal bowl – a copper bowl will help add ions to the whites and help with lift :: A hand mixer is OK to use, but be careful to not overbeat your egg whites
  • Add 1/2 TBL sugar and 1/8 tsp cream of tarter for each egg near the end
  • Beat until SOFT peaks form on both beaters and the in the bowl, but overmixing will cause them to collapse

Create a Roux

Rouxs always use equal parts butter and flour.

  1. Start your roux with 2 TBL butter and 2 TBL flour while you prepare the other ingredients
    • When your flour starts to brown, mix in the following two ingredients for a cheese souffle, but not for a dessert souffle.
      • 1 tsp dry mustard
      • 1/2 tsp garlic powder
  2. Add 2/3 C milk to the roux – Milk should be cold, and should be added in little bits.  With each addition, whisk until no clumps remain
  3. Remove pan from heat, and finally, mix your 3 oz shredded cheddar cheese in with the roux

Combine Sturdy Ingredients

  • You will be slowly mixing your yolk sauce and roux together
  • Temper roux into 2 egg yolks, then combine egg mixture SLOWLY back into the pan

Combined Delicate Ingredients

  • Mix 1/2 C of your beaten whites into the yolk sauce to lighten it.
  • Fold the rest together together (FOLD GENTLY.  Do not beat, whip or mix)

Prepare for the Oven

  • Pour combined mixture into ramekins – no more than 1/2 way full
  • Move into oven preheated to 375º
  • Cook 10-15 minutes
  • Turn off oven and open door and let rest for about 10 minutes

Chocolate Souffle

Spinach Souffle 1

Spinach Souffle 2

Lemon Souffle

Cheese Souffle

Cheddar Souffle

Savory Souffle

Caramel Souffle

Breakfast Souffle

Veggie Souffle

Spinach Stuffed Mushrooms

 

 

 

Fried Won Ton

Types of Pasta Wrappers

  • Won Ton Wrapper – Thin and small – about 30-40 per inch
  • Gyoza – similar to won ton, but round
  • Spring Roll Wrapper – medium sized
  • Egg Roll Wrapper – larger size
  • Mu Shu wrapper – larger and thinner
  • Rice Paper – larger and paper thin
  1. Buy a pack of won ton wrappers from the grocery store.
  2. Your filling should be some kind of protein mixed with sugar, soy, salt, pepper, mirin, sesame oil, chopped water chestnuts, ginger and chives.  Use the below recipe if you desire.  Proteins include hamburger, ground pork, sausage, tofu, etc.
  3. Brown 1/2 LB protein filling, then put in all the additional ingredients
  4. Combine 1/4 C scallions, 1 egg,  1 tsp sesame oil, 2 TBL chopped bell pepper, 1/2 tsp salt, 1/2 tsp ground pepper, 1/4 tsp Thunder Powder, 2 tsp Worcestershire, 2 tsp ketchup or soy, and 1 tsp mustard.
  5. Mix with cooked protein
  6. Put 1 tsp mixture into center of won ton wrapper
  7. Use flour and water to moisten the edges
  8. Fold into triangle and use a fork to press and seal tightly, getting as much air out as possible.  Pleat final product.
  9. Keep covered with a damp towel as you work.
  10. Fry 8-10 at a time at 365 – 380º

A Nice Dipping Sauce

  1. In 1 TBL safflower oil, brown 4 cloves garlic and some grated ginger.
  2. Remove the garlic and discard.
  3. Stir in 1 C orange juice.
  4. Simmer to reduce.
  5. Add 1/4 C rice vinegar, and 1/2 C brown sugar.
  6. Add in 1 TBL soy sauce and 2 TBL water mixed with 2 tsp corn starch.

 

Baked Beans – COLLECTION

Regular ol’ Baked Beans

2 CU prepared beans – See recipe for Dry Bean Processing
¾ lb fat salt pork or 2 strips bacon
½ tsp salt
3 TBL brown sugar
½ tsp mustard
1/2 onion – chopped small
1 TBL ketchup
1 clove garlic – minced

1 a Put pork on glass plate and cover with paper towel.
1 b Cook in microwave 30 seconds and change towels.
1 c Cook another 30 seconds.
1 d Repeat one more time if necessary – ususally not necessary
2. Put cooked pork in bottom of glass casserold dish (that has a cover available)
3. Strain beans, reserving liquid
4. Add beans into pot, burying pork
5. Mix in all other listed ingredients
6. Add Reserved Liquid (from beans) pouring over top to barely, but completely, cover – use spoon to work liquid through beans
7. Cover with glass lid and bake 2 hours at 300 degrees
8. Uncover and cook 1 more hour

Reserved liquid means the liquid in which the beans did their final soak in, and were subsequently cooked in.

Boston Baked Beans


… From scratch.

Boston Baked Beanss (1)

Boston Baked Beans

Boston Baked Beans (2)

Boston Baked Beans

Backyard Baked Beans

Backyard Baked Beans

Kettle Cooked Baked Beans

image

 

Simple Baked Beans

2015-12-19 12.43.14

Bush’s Boston Baked Beans

2015-12-19 12.45.26

 

 

Fried Okra

This is not something that is normally on my radar, but I put it here because I refer to my own website when I am not sure what I want to cook.  I use the list to the right that suggests things to prepare.

Buying Okra

  • Select okra from the grocery that is tender and green.  Take a knife.  It should cut through easily like soft cheese.  If it cuts more like celery, it is too far gone.

Fried Okra

  1. At home, wash and dry the okra, and cut into 1/2 inch pieces.
  2. Prepare your first dip:
    • 3 egg whites (beaten)
    • 3 TBL cold water
  3. Prepare your dredge – second dip:
  4. Heat about 3/4 inches of safflower oil to 375º
  5. Fry until browned.

Okra Dip

You can use any recipe, here is one if you don’t want to go looking around:

Grandpa’s Tabbouleh

Cous Cous Salad

INGREDIENTS

  • 1/4 CU uncooked couscous or Bulgar wheat
  • 2/3 CU chicken stock or water if none is available
  • 1 tsp olive oil
  • 1 TBL milk or cream
  • 1 TBL red raisins or cranberries (minced)
  • 1 TBL golden raisins (minced)
  • scant salt and pepper

STEP BY STEP

  1. Soak Bulgar or Couscous for 30 minutes, then drain and squeeze.
  2. Chop raisins very finely
  3. Heat water, stock, oil, raisins and seasoning to boiling
  4. Add Bulgar or Couscous and mix.
  5. Add milk and mix well
  6. Turn off heat and let rest 15 minutes.
  7. Fluff with fork, breaking up any lumps, and serve

Suggested options to mix in after step seven

  • 1 TBL diced cucumber
  • juice and zest from one lemon
  • 1 TBL diced scallions or chives
  • (optional) a bit of diced Roma tomato
  • 1 C minced parsley
  • A bit of spearmint
  • Slivered radish
  • Slivered or chopped almonds
  • Crushed peanuts
  • Fond from pan fried pork chop . ALT rendered bacon

Notes I discovered this at Lowery’s Steak House. It was so good, I ate the entire portion grain by grain. This is my attempt at re-creating it.

Serving suggestions
Great served with poached eggs over top
Also pretty if served in a lettuce cup

++++++++++

Cous-cous Tabbouleh

1 CU cooked plain cous-cous
1 lemon (zest AND juice)
1 TBL olive oil
1 TBL sesame oil

ALL BELOW ITEMS CHOPPED
1 TBL parsley (fresh is better)
2 TBL mint
4 green onions
2 large tomatoes
1 green pepper
8 black olives
Salt and pepper to taste

1. Cook couscous
2. Mix lemon juice, oil salt and pepper in large bowl
3. Combine with couscous and let marinate for two hours
4. Add parsley, mint, onions and pepper
5. Gently mix well
6. Top with tomatoes and black olives

Cole Slaw – COLLECTION

In a hurry? The single best slaw dressing is Marzhetti Slaw Dressing. NOT THE LIGHT, which is (IMHO) not very good. The regular is great. Here are some other recipes:

Grandpas Homemade Slaw Dressing

Apple Radish Slaw

Tomato Slaw

Bok Choi Slaw

Sweet Pepper Slaw

19Dad’s Cole Slaw

Not the dad of my grandkids… MY DAD. This is the recipe from Great Grandpa Andrews.

Classic Cole Slaw

Collins Cole Slaw

Scratch Slaw

  • 1/2 head green cabbage – sliced thinly
  • 1/2 head red cabbage – sliced thinly
  • 2 TBL kosher salt
    • Toss cabbage with salt and let rest
  • Prepare dressing
    • 1/2 C buttermilk
    • 1/4 C mayonnaise
    • 1/4 C yogurt
    • 1 TBL pickle juice
    • 1 tsp dry ground mustard
    • 1 TBL chives
  • After 1/2 hour, rinse the salted cabbage well in standing water
  • Spin using a salad spinner to dry
  • Add 1 carrot – julienne strips
  • Toss all together and refrigerate 90 minutes or as long as overnight

Babaghanouj

Eggplant is better if it is heavy for it’s size.
Also you want one that is shiny and still firm to the touch, not spongy.

Preheat your oven to 500°
Bake your whole eggplant until it starts to char. 15 to 20 minutes
Put in a large bowl and cover with saran wrap
Leave in refrigerator until the next morning
Remove peel and scoop out the meat
Food process meat of eggplants.
Add 3 TBL tahini or peanut butter.
Add 2 TBL Greek yogurt.
Add a little bit of parsley and mint.
Add juice from 1 lemon and 1 clove of minced garlic.
Add 1 TBL olive oil.
Add one can chickpeas.
Blend well

Harvard Beets

INGREDIENTS – For a full can, just double ingredients

  • 1-2 CU beets (cooked, cubed or sliced) or 1/2 of a16 oz can
  • 1/4 C of the beet water (usually salt, sugar and vinegar)
  • 1/4 CU sugar
  • 1/4 CU red wine or white vinegar
  • 1 TBL cornstarch
  • 1-2 tsp butter
  • salt to taste

STEP BY STEP

  1. Drain 1/4 C beet liquid into a medium saucepan
    Set the beets aside in a bowl until the end
  2. Add all other ingredients to the saucepan
  3. Bring to a boil over medium-high heat
  4. Reduce heat and simmer 2 min or until thickened
  5. Add beets to saucepan and gently fold in until heated

 

Krab Salad

INGREDIENTS

  • 1/2 LB Krab or lobster
  • 1/2 C Miracle Whip
  • 1/2 pkg cream cheese
  • 1 C Baby spinach – stems removed
  • 2 TBL Dried cranberries
  • 2 TBL Blueberries
  • 2 TBL Walnuts
  • 4 leaves Romaine lettuce (alt – Radiccio)
  • 1/4 Sweet red onion – very thinly sliced
  • Juice and zest from one lemon ( for garnish )

STEP BY STEP

  1. Shred Krab into large pieces – set aside
  2. Mix Miracle Whip and cream cheese
  3. Chiffonade spinach leaves
  4. Roughly chop cranberries, blueberries and walnuts
  5. Mix all of the above together without over-mixing or breaking the Krab apart
  6. Place Romaine lettuce leaves in a bowl creating a lettuce border
  7. Put mixture onto the lettuce leaves
  8. Top with onion slices
  9. Top with lemon juice and zest
  10. Serve with nice rustic crackers

 

 

Cilantro Rice

FROM SCRATCH

General ratio is 2 parts water to 1 part rice

Ingredients

  • EVOO
  • A bunch of Cilantro stems
  • 1 diced onion
  • 1 C white or brown rice
  • 2 C chicken stock

Step by Step

  1. Saute onion in EVOO
  2. Add rice to the onions and stir 60 seconds
  3. Add diced cilantro stems
  4. Immediately add chicken stock
  5. Bring to a boil
  6. Reduce heat to a low simmer
  7. Stir one last time, cover and leave unattended for 20 minutes
  8. Toss rice with 1 TBL softened butter and serve

USING PRECOOKED RICE

Ingredients

  • 1 CU left-over white or brown rice
  • 3 limes per cup of brown rice
  • 1/2 bunch cilantro per cup of brown rice
  • salt to taste

Step by Step

  1. Prepare brown (or white) rice per whatever directions you desire; or use left-over rice
  2. Chop cilantro leaves
  3. Squeeze juice from limes and mix into cilantro
  4. Mix salt, cilantro and lime into rice
  5. Let set at least 1/2 hour before serving

Applesauce

–
Grandma’s Applesauce

By Cynthia Cielle

This is a really healthy and rustic applesauce.

  • 4 apples – cut into about 16 pieces each
  • Cover with water
  • Bring up to a simmer and let cook 15-30 minutes until soft
  • Squish using a potato masher
  • Top with Grandpa’s CinnaSugar®

–
Basic Applesauce

A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this applesauce is tart with a hint of sweetness. Try it on latkes, with some braised pork, or on its own.

Ingredients

  • 1 C apple cider or apple juice
  • 1 C water
  • 1 whole cinnamon stick
  • 1/4 cup granulated sugar or brown sugar
  • 1/4 tsp fine salt
  • 3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tsp vanilla at the very end

Step by Step

  1. Add the apple cider, juice, water, and the cinnamon stick. Bring to a gentle boil over medium heat in a large, heavy-bottomed saucepan.
  2. Peel, core, and coarsely chop the apples into 1/2-inch pieces. Add the apple to the hot liquid
  3. Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
  4. When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat.
  5. Remove the cinnamon stick and discard. Let mixture cool for a few minutes, then add the vanilla, sugar, a large pinch of salt, and the lemon juice.
  6. Let the apples cool to room temperature.
  7. For smooth applesauce, using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth purée.  Alternately, blend in a food processor to desired consistency.
  8. For chunky sauce, beat the apples with a potato masher or wooden spoon until the desired consistency is reached.

Grandpa’s note:  If you are canning the applesauce, skip step 6 and proceed VERY CAREFULLY.  A Food Processor will work, but steam is explosive: make sure the body of the processor is well vented.  Can in hot water bath about 15 minutes using standard canning guidelines.

–
Jim Morgan’s Applesauce

2015-10-19 15.47.50
Yes, this recipe is originally from Alton Brown, but this Facebook post of Alton’s recipe was made with Jim’s very own apples. Pretty good recipe too.

–
Calvados Applesauce

1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados

Instructions
1. Peel and core apples, then cut into 1-inch pieces.
2. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
3. Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes.
4. Add Calvados and simmer, stirring occasionally, 1 minute.
5. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

Cook’s note: Applesauce can be made 3 days ahead and chilled, covered.

Makes about 1 1/4 cups
* Active time:10 min
* Start to finish:1 hr (includes cooling)

Kwik Kraut

This recipe came from Judy Green-Davis. She’s made it for years. I tried it. I can see why!

Sauerkraut – Quick Kraut

Ingredients

1 head cabbage
1 CU apple cider vinegar
3 TBL sugar
1 tsp salt

Instructions

1. Shave cabbage thin. Discard hard core.
2. Combine vinegar, sugar and salt.
3. Add cabbage and marinate for 2 hours (stirring occasionally)
4. Add 3 CU water, and bring to boil
5. Simmer 15 minutes
6. Strain and serve hot
Here is another take on my recipe from a magazine:

CLICK TO ENLARGE AND CLARIFY THE IMAGE

Tortilla Española

AKA Spanish Tortilla

In Spain, the tortillas are not the thin things that we are used to in Phoenix, but rather thick potato quiches.
In Spain, tortillas are not the thin things that we use here in Phoenix, but rather thick potato quiches.

INGREDIENTS

  • 1/4 cup extra-virgin olive oil
  • 1-1/4 pounds waxy potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 8 extra-large eggs
  • Kosher salt and freshly ground black pepper
  • Optional:  Cheese mix: See notes at bottom of this page.

STEP BY STEP

  1. Heat half of your oil in a large skillet till hot, but not smoking.
  2. Add the onion and stir occasionally.  Onion should sweat and soften, but not caramelize.
  3. Gently toss the potatoes in with the onion, seasoning with salt and pepper along the way.
  4. Reduce the heat to medium, and cover.
  5. Simmer – stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a parking knife, 15 to 20 minutes.
  6. Meanwhile, beat the eggs with salt and pepper to taste in a large bowl.
  7. Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking.
  8. Gently temper the potatoes and onion into the eggs
  9. Pour the entire thing into the skillet, spreading the potatoes evenly in the pan.
  10. Cook for about 1 minute, just to set the bottom of the egg mixture.
  11. Reduce the heat to medium-low and cook for 20 minutes, or until almost set through.
  12. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set.
  13. Flip out onto a clean plate and allow to rest for 5 minutes.
  14. Serve warm or at room temperature.

NOTE

  • After reducing the heat to medium-low in Step 11, start checking for doneness after about 15 minutes. It may not take the 20 minutes mentioned depending on the pan you use. You don’t want to overcook the eggs or they’ll toughen and become dry.
  • You could, of course, Americanize this just a bit with cheese.  Option 1 is to use a Monterey Jack and cheddar mix.  Option 2 is to grate a nutty Gruyere, Manchego or Parmigiano-Reggiano and toss into the egg and potato mixture. It isn’t traditional but it adds another layer of flavor.
  • Use organic eggs if possible. There is a difference, especially in dishes like this one where eggs are the focal point.
  • Tortilla Española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. Basically anytime, anywhere. We had a great one at Valdubon and I think it’s because they weren’t afraid to use a lot of olive oil. No fear!

Reprinted from Spain: A Culinary Road Trip by Mario Batali with Gwyneth Paltrow, published by Ecco, an Imprint of HarperCollins Publishers, 2008 with adaptations by Robert (Grandpa) Andrews

 

Potato Salad – COLLECTION INDEX

Simple potato salad

  • Eight Yukon gold potatoes cut into about 3/4 inch pieces
  • 1/4 CU apple cider vinegar
    • Cut and cook your potatoes
    • Toss them in the vinegar
    • Refrigerate overnight
  • 1 CU Miracle Whip Salad Dressing
  • 1/4 CU Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp celery salt
  • 1 TBL tarragon
    • Mix well, then add chopped ingredients
  • One bunch chives
  • 1/4 C chopped parsley
  • 2 TBL sweet pickle relish
  • 2 TBL (or 1 stalk) diced celery
    • Mix well then fold in potatoes
  • Optional: Fold in 2 hard boiled eggs (chopped)
  1. Put your vinegar in the freezer while you cook potatoes.
  2. Boil potatoes until softened, but not mushy
  3. Put potatoes into the cold vinegar
  4. Refrigerate overnight
  5. Mix everything except potatoes
  6. Toss potatoes in gently at the last minute
    • Add eggs at this point too, if you desire
  7. Mix until uniformly coated
  8. Refrigerate and serve cold.

All-American Potato Salad

INGREDIENTS
4 1/2 pounds small red-skinned potatoes

1/3 cup canola oil
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 1/4 cups mayonnaise
1/4 cup dill pickle juice
3 tablespoons coarse-grained Dijon mustard
6 large hard-boiled eggs, chopped
1 1/2 cups finely chopped green onions
1 cup finely chopped celery
3/4 cup chopped fresh parsley
1/2 cup chopped dill pickle
1/2 cup sliced pimiento-stuffed green olives

DIRECTIONS

  • Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Put into ice water briefly, then set aside.
  • Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend.
  • Add potatoes and gently toss until most of dressing is absorbed.
  • Stir mayonnaise, pickle juice and mustard in another large bowl to blend.
  • Add all remaining ingredients and reserved potato mixture; toss to coat.
  • Season to taste with salt and pepper.
  • Cover and refrigerate.

DO-AHEAD TIP:

  • Salad can be prepared 1 day ahead. Keep refrigerated.
  • Recipe created exclusively for Cooking.com by Bruce Aidells.

Nutrition Information
8 servings – Facts Per Serving:
Calories: 619 Fat. Total: 42g Carbohydrates, Total: 52g
Cholesterol: 179mg Sodium: 984mg Protein: 11g
Fiber: 6g % Cal. from Fat: 61% Fat, Saturated: 0g

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Here is another Potato Salad recipe

from Recipe du Jour

The Best Potato Salad Bill Ever Ate

1/4 C vinegar
1/4 C sugar
1/4 C water
1/4 tsp salt
1 tsp mustard
dash pepper
2 eggs, beaten
1 C salad dressing (Miracle Whip)

Combine first six ingredients, through pepper, in a saucepan. Bring to a boil. Reduce heat. Gradually beat in eggs. Cook ’til slightly thickened and no longer bubbly, about 5 minutes. Take off heat; beat in salad dressing. Cool

Pour this dressing over diced cooked potatoes, diced celery, chopped onions, a couple of hard cooked eggs, and chopped dill pickle.

Martha Stewart Potato Salad

* 5 pounds medium red-skinned potatoes
* 1 medium white onion, finely grated
* 2/3 cup cold water
* 1/2 cup distilled white vinegar
* 1 teaspoon sugar
* 1/2 teaspoon coarse salt
* 1 cup Hellmanns Mayonnaise
* Chopped parsley, for garnish (optional)
* Hard-boiled eggs, sliced , for garnish (optional)

1. Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1/4- inch-thick slices.

2. Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowl until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired.

Authentic German Potato Salad

Ingredients

  • 1 1/2 C diced peeled potatoes
  • 2 slices bacon
  • 1/2 small onion, diced
  • 1/4 green bell pepper
  • 2 TBL white vinegar
  • 1 TBL water
  • 1 1/2 TBL white sugar
  • 1/2 tsp salt
  • scant ground black pepper
  • 1 tsp chopped fresh parsley

Directions

  1. Steam potatoes, covered, 10 minutes or until tender.
  2. Set aside to cool.
  3. Cook bacon in a large nonstick skillet over medium heat until crisp.
  4. Remove from the pan and set aside, reserving 2 teaspoons drippings.
  5. Add onion to the bacon grease, and cook over medium heat until browned.
  6. Add the potatoes, onion, and bell pepper – toss gently to coat.
  7. Add the vinegar, water, sugar, salt and pepper to the pan.
  8. Bring to a boil, then add the potatoes and parsley.
  9. Crumble in half of the bacon.
  10. Heat through, then transfer to a serving dish.
  11. Add the bacon and parsley; toss gently.
  12. Crumble the remaining bacon over the top, and serve warm.

Notes

If you’d like, you can cook the potatoes a day ahead then keep them chilled until you’re ready to prepare the recipe.

The potatoes in German Potato Salad are usually sliced, rather than cubed, but you’re the boss…make whatever shape your gang prefers.

Three Potato Salad

Three Potato Salad

Amish Potato Salad

3 pounds Yukon Gold potatoes peeled
Cut potatoes into approx three-quarter inch cubes
Salted water to cover by about an inch.
Bring water and salt to a boil
Add pieces of potato
Cook about 10 minutes

Dressing
1/3 cup cider vinegar
1/4 cup sugar
Heat in microwave for 20 to 30 seconds just to make the sugar dissolve more easily
2 tablespoons Plochmann’s or French’s yellow mustard
Add half teaspoon each of salt and celery seed
Add the yolk from a hard-boiled egg, set white aside for later use

Drain potatoes in a colander, and let them set for a few minutes to completely drain
Drizzle 2 tbl dressing over top of hot potatoes and mix very gently
Put into refrigerator for at least 30 minutes

Mix remainder of dressing with 3/4 c sour cream
Break several hard-boiled eggs and the set aside egg white into the dressing mixture
Add one ribs of celery diced very very small
Mix everything together until well coated
Refrigerate 30 minutes and serve cold

Tzatziki

Tatziki
Serve with Pita Bread

INGREDIENTS

  • 1 C Yogurt
  • 1 Cucumber ( deseeded and cut into small cubes or thin julienne strips ) or grated
  • 1 clove Garlic ( minced )
  • 2 tsp Mint ( chopped )
  • zest and juice from one lemon
  • salt & pepper
  • 1 tsp dill

STEP BY STEP

  1. Remove center of cucumber grate fairly small – or to taste
  2. Add whole milk yogurt or Greek yogurt
  3. Add minced garlic
  4. Add lemon and mint
  5. Salt and pepper to taste.
  6. Mix and refrigerate.
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