Jennifer G’s Summer Time Potato Salad

Posted by on Sep 23, 2013 in Vegetables

1½ lbs red potatoes, unpeeled. 4 tbsp cider vinegar 2 tsp Dijon mustard 1 tsp salt pepper to taste 6 slices bacon 2 medium to large red onions chopped (approx. 2 cups) 3 tbsp olive/vegertable oil ½ to ¾ cup amber ale ¼ cup finely chopped diced, sweet red peppers Boil unpeeled potatoes until tender. Drain and let potatoes cool.  When cool enough to handle cut potatoes in ½, slice into ¼ inch slices and place in a large bowl.  Combine 3 tbsp of vinegar, the mustard, salt, and pepper to taste.  Pour mixture over warm potatoes, toss lightly.  In skillet fry bacon until crisp, remove, and drain bacon.  Reserve drippings.  Crumble bacon over salad. In the reserve bacon drippings sauté onions over medium heat until tender.  Pour in the ale and remaining vinegar, heat just to deglaze to deglaze the skillet, stirring to loosen any brown bits.  Pour over salad.  Toss sauce and add...

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Linda K’s Holiday Potato Pancakes

Posted by on Sep 23, 2013 in Vegetables

For six: Use 6 peeled Idaho potatoes (one for each person). Grate potatoes.  Press liquid out.  Combine with one medium grated onion.  Add between 1/3  to ½ cup Matzoh meal, 1 tbsp salt, pepper to taste. In a large cast-iron or enamel skillet add 4 tbsp  of canola oil and heat until extremely hot (almost smoking). Drop by slotted spoonfuls into pan.  They should sizzle.  Flip when brown. Serve immediately with applesauce and sour cream.  If you’re doing these in advance put on a rack and put in warm oven. Variation:  Make them smaller and serve with caviar and sour cream as an...

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Sarah S’s Zucchini Stuffed with Herbed Goat Cheeses

Posted by on Sep 23, 2013 in Vegetables

4 oz aged hard goat cheese 4 oz soft goat cheese 2 egg whites 6 zucchini, 3-5 inches long Breadcrumbs A solid handful of mixed herbs, such as chives, parsley, oregano, rosemary, basil. Using grating attachment of food processor, grate hard goat cheese. Switch to mixing attachment, add soft goat cheese, egg whites, herbs, salt and pepper. Process until smooth. Slice stems off zucchini.  Cut in half lengthwise.  Use a spoon to remove seeds. Trim bottoms if necessary so each sits firmly on baking sheet.  Fill zucchini with cheese mixture.  Sprinkle lightly with breadcrumbs.  Place on a baking sheet sprayed with olive oil.  Bake at 350F for 30-40 minutes.  Serve warm or at room...

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