Crispy Spanish Potatoes

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These potatoes were often served at home and I loved them.  They remind me of my mother and my childhood. They are so easy, yet hard to master until you figure out a couple of simple tricks.  I am sure every Spanish cook has his or her way of making it, but this is the way I finally got them to come out the way I remembered.

This is the only time I use small yellow potatoes. Russets or small red potatoes are usually what you will find in my food pantry, but for this recipe, yellow are the only way to go.  I say recipe, but there really is no recipe, just a method.  You can make as many or as few as you like, another advantage. All you need is olive oil, mashed garlic, sea salt and pepper.  Fresh parsley is a bonus; and they take no time, just a little patience.

These are perfect in a pinch, when you need to put together a meal and there is no time to fuss.  We had them the other night with lamb chops, but they go well with just about anything. Add some pimenton for a little heat and spice.

Ingredients:

Small yellow potatoes
Olive oil, preferably Spanish
Plenty of mashed garlic (about 4 or 5 big ones)
Parsley
Sea Salt and Pepper

I find the trick is to parboil them for about twenty minutes.  Remove from the water, drain and let them cool.  Cut in half.   Coat the frying pan generously with olive oil..Heat the oil on medium high. Mince the mashed garlic, 3 or 4 big cloves, and add to the oil.  Cook for a couple of minutes on medium heat until golden, making sure the garlic does not burn.  What you are doing is flavoring the oil.  Remove the garlic from the pan. Add the potatoes, cut side down, and cook on medium heat until golden and crispy on that side.  Leave them alone, don't fiddle with them until ready to turn.  Cook on the other side in the same way.  Add back the garlic and sprinkle some sea salt, pepper and fresh parsley.  Toss a couple of times.

  Remove to paper towels and serve.  You can drizzle a little of the flavored oil over them if you want.

Mashed Potatoes My Way

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A dish doesn't have to be complicated to be heavenly.  Take mashed potatoes.  I have been making them the way my mother taught me since I started cooking.  They are simple and fast but everyone raves about them, particularly guests.  I think it has to do primarily with the kind of potatoes I use.  Unlike most recipes that call for Yukon gold, I use Idaho baking potatoes and I whip them with butter and hot milk.  My mother swears it's the white pepper. I think it's the type of potato and the whipping.  Whatever...

There is nothing like Yankee Pot Roast or Meatloaf with mashed potatoes.  Nothing.

Serves 4 - 6


Ingredients

Use baking potatoes, or Russets, for best texture. 

•4 large Russet, or baking potatoes, cut into 1-inch chunks

•1/2 cup milk , or more to taste

•1/4 cup butter

•3/4 teaspoon salt, or to taste

•1/4 teaspoon white pepper

Directions:

Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Drain potatoes thoroughly.  Transfer to mixer bowl. Add butter, white pepper and salt to the bowl. In the same pan you boiled potatoes add milk and warm up. Beat potato mixture until light and creamy.  Slowly add the hot milk until you get the consistency you want.  Continue beating for another minute or 2 until they are fluffy.  Serve.

Grilled Beer Bratwust And Warm Potato Salad

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Tonight, while I sat at the kitchen counter savoring my "light" Sunday evening fare, I couldn't stop thinking of all the occasions I could serve these at.  Here at the lake I would serve them on Friday night, arrival time for weekend guests.  How about for a tailgate picnic or a steeplechase?  Football night with the boys? Saturday lunch with hubby after golf game? Saturday evening's poker game? Dinner at the sky house? I could go on forever, but it is getting late and I want to get back to my book,  Queen of the Desert...Gertrude Bell...have you read about her? you don't know what you are missing!) 

Contrary to what you may think, this was not a heavy meal.  At least I haven't reached for the Pepto Bismol yet.  It is going down rather nice.....

Like cooking with wine, you don’t want to use the cheapest beer here, but don’t use your nice one either — just something good that you’d want to drink, preferably German and dark. The handy thing about cooking the bratwurst this way is that if you’re having a big crowd, you can grill the brats a bit ahead of time and put them back in the warm beer for awhile until you’re ready to serve them.  By the way, the brown sugar is my idea so omit if you want.

Warm Potato Salad

1 1/2 lbs. red bliss potatoes

1 cup leeks, sliced

2 TBs olive oil

3 TB.s chopped white onion

2 TBS. chives

2 mashed and chopped garlic cloves

1 TB apple cider vinegar

2 TB white wine

2 TB Dijon style mustard

1/2 cup olive oil

salt and pepper

Directions

Boil potatoes until tender depending on size.  In the meantime. to a skillet add the 2 tbs. oil and leeks and sautee until soft.  Remove to a bowl.  Add the mustard, chives, vinegar, garlic, wine and the 1/2 cup olive oil.  Season with salt and pepper.

When the potatoes are done, let them cool a bit.  Slice them in 1/2 inch and toss with the dressing, being careful not to over toss and break the potatoes.  They can be served mildly hot or room temperature.

You can add the wurst to the potato salad or serve separately.

For the bratwurst or knockwurst

Ingredients

12 bratwurst (or more, depending on how many people you’re serving or how many sausages per person you want to serve)

1 onion, peeled and halved

1 or 2 cans/bottles of beer (enough to cover the bratwurst)

2 to 3 TBS. dark sugar (optional)

Saurkraut (optional) *

toasted hot dog buns or pumpernickel bread to serve

Directions

Prick each bratwurst a few times with a fork. Place them in a large pot or saucepan with the sliced onion.  Cover with the beer, add the brown sugar and stir. Bring to a boil, then reduce to a simmer and cook for 5 to 10 minutes, until the bratwurst are cooked through. Remove the brats from the beer and grill them on a hot BBQ for about 5 minutes, turning to make sure they’re golden brown on all sides. Boil down the beer, brown sugar, onion sauce and sauerkraut (if using) and return brat to skillet.  They can stay warm on top of the oven. Serve on lightly toasted hot dog buns or brown bread.



All photos Lindaraxa

on 2/15/14 I added sauerkraut* Next day cooked the leftovers on Naan for a delicious German pizza. Preheat oven 425.  Bake the naan until it puffs up a bit. remove from the oven.  Top with leftover sauerkraut, brats and potatoes.  Back in the oven for about 10 minutes until nam is crisp.

Poached Salmon With Two Sauces And Fingerling Potatoes

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If you are wondering why so many salmon recipes are popping up all of a sudden, the reason is simple: Copper River salmon season is upon us.

This 300-mile-long Alaskan river, which empties into Prince William Sound, is famous for its summer runs of King, Sockeye and Coho salmon. Because of the length and nature of the run, these fish are high in unctuous, delicious, healthy omega-3 oils.

We’re right at the height of the Sockeye salmon season, and the smallish, deep red fillets are in area Whole Foods Markets and Costco, among other outlets. The markets should have plenty for the next two weeks and possibly the next month.  Don't miss this once a year treat and remind yourself that salmon is a seasonal treat.

To me a perfect companion to salmon, whether hot or cold, is fingerling potatoes.  At my friend Sandra Jonas' vegetable garden the crop is just coming in, together with luscious yellow squash and sweet onions. Sandra is the well known garden designer and owner of Recreating Eden Garden Designs.  Her noteworthy landscapes have appeared in  Better Homes & Gardens, Southern Living, and HGTV.  Stop by her blog and check out her beautiful garden and landscapes.    We are teaming up and linking to each other's blogs as the harvest comes in and I come up with recipes for all to enjoy.  In the next post I will be using some of her sweet onions and making a popular French recipe for an Italian friend.  How's that for networking?

The new crop of fingerling potatoes from Sandra's Garden

Chilled poached salmon with a refreshing horseradish sauce makes a lovely summer lunch dish. When I serve it as part of a buffet, though, I like to serve it with two very distinct sauces, one with heat the other with a little more depth to it.  Roast or steam the fingerling potatoes or prepare them as in the recipe below. They go well with either sauce.


Poached Salmon With Horseradish Sauce
Serves 6 to 8

Ingredients

1 (3-pound) skin-on salmon fillet
Salt and pepper to taste
1 cup white wine
1 yellow onion, sliced
1/2 teaspoon peppercorns
1/4 cup chopped dill, plus 8 whole sprigs
1 TB prepared horseradish sauce
1 teaspoon lemon juice
1 cup crème fraîche or sour cream
1 cucumber, peeled (1/2 seeded and chopped, 1/2 sliced)

Directions

Season salmon with salt and pepper. Put 1 cup water, wine, onions, peppercorns and 4 sprigs of the dill into a roasting pan or fish poacher large enough to hold the fillet. Add the salmon. If not covered by liquid, add just enough water to barely cover the fillet, then gently bring it to a simmer. Cover and simmer about 10 minutes, until salmon is just opaque in the center. (Allow about 10 minutes of cooking time per inch thickness of fish.) Remove from heat and let salmon cool slightly in liquid. Transfer salmon to a large platter and set aside to cool slightly. Cover and refrigerate for several hours.

Meanwhile, make the Horseradish Sauce.

In a bowl, stir in crème fraîche, horseradish, lemon juice, chopped cucumber and chopped dill. Taste and adjust seasoning with salt, pepper and lemon juice. Chill until ready to serve.

Peel skin off salmon once cooled. Garnish platter with remaining 4 dill sprigs and cucumber slices. Serve with horseradish sauce on the side

Tarragon Sauce*

Ingredients
2 large bunches fresh tarragon (about 1 ounce total)
1 large bunch fresh chives (about 2/3 ounce)
1 large shallot
3/4 cup fresh flat-leafed parsley leaves
1 cup mayonnaise
1/3 cup rice vinegar (not seasoned)
2 teaspoons Dijon mustard

Directions
Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.

*This sauce is also used in a poached salmon recipe from Epicurious served with the fingerling potato recipe below..

Fingerling Potatoes

Cut potatoes lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce . Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.

 Photos courtesy of Whole Foods and Sandra Jonas

Roasted Fingerling Potatoes With Rosemary And Thyme

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I am embarrased to say I have never had fingerling potatoes until a couple of nights ago.  I saw them at the farmers market and decided to buy some  in lieu of the red potatoes I usually like to have on hand. Boy, am I glad I did. They are like butter!   I will have to say, though, that I adapted this recipe quite liberally,  or should I say, extensively.  Between us chickens, I didn't bother with the food processor and took out the original sage, as I love rosemary on potatoes and didn't want something else to interfere. There is no question that if you blend all the ingredients the flavor will be more intense.  Whatever method you use, I guarantee you will be in for a nice surprise.  Quick and easy to boot. 

I tell you, if you want to cook and eat well , there are really no excuses.  That same night we had a steak on the grill and avocado and tomato salad.  It took less than 20 minutes to prepare and 45 minutes cooking time because of the potatoes. As Ina says, how easy can that be!

Printable Recipe

Ingredients

1 teaspoon chopped rosemary

1 teaspoon thyme leaves

1 teaspoon finely grated lemon zest

1 tablespoon kosher salt

4 pounds fingerling potatoes, halved lengthwise

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter, melted

Freshly ground pepper

Directions

1.Preheat the oven to 425°. In a mini food processor, pulse the rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.

2.In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer season generously with the herb salt, toss well and roast for 25 minutes or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.


Adapted from a recipe by Melissa Rubbel
Photo Lindaraxa

Sweet Potato & Leek Gratin

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If you want to prepare the gratin a day ahead, reheat it covered in a 300°F oven until bubbling around the edges and warmed through.  It would be wonderful with a Smithfield or country ham but, in that case, I would definitely use pancetta instead of the ham.  On the other hand, if you are not making this for Easter, but are making a ham, save some of it and freeze it to make this casserole later on.  Always think leftovers!

Serves 6

Ingredients

2 large leeks (1 lb. total), trimmed, halved lengthwise, sliced 1/4 inch thick crosswise, swished and soaked in enough cold water to cover

2 Tbs. unsalted butter; more for the pan

2 Tbs. olive oil

6 oz. pancetta or country ham, cut into 1/4-inch dice

1/4 cup minced garlic

2 cups heavy cream

3 Tbs. fresh thyme leaves

1 tsp. coarse salt

Freshly ground black pepper to taste

2 medium sweet potatoes (1 lb. total), peeled (see Sweet potatoes vs. yams)

3 medium Idaho potatoes (1-1/4 lb. total), peeled

Procedure

Lift the leeks gently from their soaking water so that any grit stays behind. Drain them in a colander. In a medium saucepan over medium heat, melt the butter in the olive oil. Add the pancetta or ham and cook, stirring occasionally, until golden, about 9 min. Remove with a slotted spoon to drain on paper towels. Add the leeks and garlic to the pan, cover, and reduce the heat to low. Sweat the leeks and garlic, cooking slowly and stirring occasionally, until the leeks are softened, about 5 min. (Don't let the leeks or garlic brown.) Add the cream, bring to a boil, reduce the heat, and simmer uncovered for 5 min. Stir in the pancetta or ham, the thyme, and the salt; add pepper to taste. Set aside.

Heat the oven to 350°F. Butter a 2-qt. casserole dish. Slice the sweet potatoes between 1/4 and 1/8 inch thick. Repeat with the Idaho potatoes. Arrange one overlapping layer of Idaho slices on the bottom of the casserole. Season lightly with salt and pepper; spoon 2 Tbs. of the leek cream evenly over the potatoes. Add a layer of sweet potato slices, season lightly with salt and pepper, and spoon on another 2 Tbs. of the leek cream. Repeat with the remaining potatoes until all are used. With your hands or a rubber spatula, press down firmly on the potatoes and drizzle the remaining leek cream over them. Bake until the gratin is golden on top, 50 to 60 min. Let rest in a warm place for 15 min. Cut into squares and serve.

by Karen Barker, Ben Barker

Fine Dining

Help is On the Way!...Weekend Family Meals

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For most families nowadays, the week end is the only time to get together and have a nice meal as a family, particularly if Mom works.  It is also the only time available to go to the store and get your shopping done.  I know, I remember it well...boy,  how I hated Saturday mornings. One of the most common lines I get on the comments or on Twitter is "Great recipe, I think I'll try it this weekend!"

I was lucky enough to grow up at a time when there was a Dad who went to work and a Mom who stayed at home and took care of the kids.  She also cooked and baked cookies and wonderful casseroles.  There were no Barefoot Contessas or Giadas or Food TV and Gourmet magazine was only for the serious cook.  Our Moms cut recipes from Good Housekeeping,  Better Homes & Gardens and followed the Joy of Cooking almost as closely as Dr. Spock.  They also guarded those recipes with their lives.  Recipes didn't have great names then like Chicken Kielbasa with a Tomatillo Sauce on a Bed of Arugula & Goat Cheese.  They were simply Mrs. SoAndSo's Baked  Ham (we called everyone, Mr. & Mrs. in those days, never Mike, I'm your waiter tonight!).  Then came Julia and Martha and the Silver Palate.  Oh my, that first book of Martha's, Entertaining...  Most of the recipes didn't work, but who cared! we all wanted to be Martha, just like today we all want to be Ina and have a husband like Jeffrey.

Starting today, I am going to try to help working couples and Moms by posting a menu of past recipes that I think will work well in this context and which I think will be fun to share with your family at the end of the week.  This is your time to shine! It will be done according to the seasons so you can take advantage of what is in the grocery store and the farmers market. We'll play along with it but your feedback will be very helpful.  So, what do you think?

This weekend's recipe is Yankee Pot Roast with Mashed Potatoes (what else!) and apple crisp for dessert! They are both easy and go well together.  Wait til you get a whiff of the aromas emanating from this dish, rum, horseradish..By the time this baby finishes cooking you will have gone stark mad!  It is a wonderful start  to this series and a great recipe to have in your repertoire.

Above is Ina Garten's new kitchen/dining for inspiration.

Photo:  Google

Oktoberfest ...German Potato Salad with Bacon Chive Vinaigrette

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Most people recognize German potato salad because it is served warm with a slightly tart bacon dressing. The German Immigrants to the United States made this style of potato salad so people began calling it Hot German potato salad. There are versions that just use a vinaigrette dressing and are tossed and served cold.

This version uses a teaspoon of mustard to give it some tang and adds chives for color and extra flavor.

It's wonderful with pork chops!


Ingredients

2 pounds Yukon gold or red skin potatoes

1/2 pound thick-cut bacon

3/4 cup finely chopped onion

1/3 cup cider or white vinegar

1/4 cup sugar

1 tsp. Dijon mustard

1 teaspoon salt

black pepper

2 tablespoons minced chives, for garnish

Directions

Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.

Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.

Whisk in the vinegar, sugar, mustard, 1/2 chives and salt and stir until thick and bubbly. Add some water if it is too thick.  Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the rest of the chives. Serve warm.

Recipe Adapted from Mary Nolan, Food Network

Ted's Babyback Ribs

Pin It If there is something I'm very proud of is having two children who are great cooks! My daughter Christina is the baker and her cookies are legendary not only in our family, but also with friends and neighbors. My son Ted, on the other hand, is the grill master. He used to be the burrito king but ever since he moved to Georgia he's developed into a great griller.

Last Christmas he got a smoker from his grandmother in law and since then, no one can touch him. About a couple of months ago, when I visited the family in Atlanta, he served me some of the best ribs I have ever had... no question!

Under his guidance and without a smoker I served these about a month ago and they were outstanding. If you don't have a smoker, he recommends cooking them in beer in a 250 degree oven sealed for about two hours. He makes his own rub (of course!) I had Emeril make mine. The barbecue sauce is all mine!

I am posting this early so you can start planning ahead for your Labor Day Weekend which is a week from tomorrow.

Ingredients

2 Slabs Pork Baby Back Ribs

1 can light beer

2 TB. Emeril's Rub for Pork

Barbecue Sauce (Recipe follows)


The night before you cook them, rub spice mixture over the ribs. I used Emeril's because it was the only good one I could find at the store I went to, but others will do too. Seal in tin foil paper and place in fridge. Before you cook then, open tin foil and pour 1 small can light beer. Reseal tight and place in the oven at 250 degrees for 2 hrs. Remove from the oven bring to room temperature and set aside until ready to grill. Remove from tin foil and place in a medium hot grill. Cook each side for 10 minutes. Brush barbecue sauce on one side and cook an additional 10 minutes. Do the same for the other side. You will be cooking a total of 40 minutes..10 mins. each side without sauce, 10 mins. each side with sauce. Let rest for 10 minutes. You can serve with leftover barbecue sauce on the side.


Barbecue Sauce

Makes 3 cups

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper


Directions

In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.

Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

I usually serve ribs with my potato salad and sliced tomatoes with balsamic and fresh basil. An Australian Shiraz or Argentinian Malbec goes well with it.

Labor Day...The Menu

Pin It Well, it's here, the last weekend of the Summer. Fall is in the air, even in Miami!

For us here in Florida it is really a non event, but I remember how much I used to hate it when I lived in New England. Even though the beautiful Fall season is just around the corner, Labor Day and September always mean the end of grilling, weekends at the beach, dinner on the patio, gardening and all the outdoor things we like to do. And if you are a kid, yucks, back to school time. Here in Florida, it is a time for hurricanes, boarding up and stocking up. Hopefully, it will be a quiet season just like the last two. No, Labor Day is definitely not worth the extra day off.

For this holiday, the main dish is Baby Back Ribs. For the sides I suggest a couple of salads already posted, and for dessert, well it's got to be peaches, so take your pick!

Don't despair, Fall is around the corner and apple season is about to begin. You can have a drink on that!

Here are some of the recipes I suggest you consider for this holiday:


Labor Day Menu & Suggestions


The Perfect Bloody Mary

Fiesta Salsa & Tortilla Chips

Irresistible Clam Dip

Ted's Baby Back Ribs

My Mother's Potato Salad

Bobby Flay's Cole Slaw

Tomatoes with Balsamic Olive Oil & Basil

Corn on the Cob

Peach Blueberry Crumble

Peach Crumb Pie

Peaches & Raspberries & Blueberries in Prosecco

Amaretti Cookies


The Baby Back ribs will be up Monday 8/24 after 3:00 am for subscribers and the Peach Crumb Pie on Wednesday 26th.

Pommes Anna ... A Simple French Gratin Potato Cake

Pin It This week, every food blog is honoring Julia Child with posts of several of her recipes and reviews of the film Julie and Julia which is being released this Friday. With that in mind, I thought I would post an old favorite which I haven't made in years.

Browsing through Julia Child's Mastering the Art of French Cooking, Vol. 2; I found this historical note about Pommes Anna: "It was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period. Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price".

This simple recipe is all about preparation and presentation, and the use of very, very thinly sliced potatoes, that's the key to success. Since the dish is inverted, it is important that the first layer of potatoes be attractively arranged. Select perfect slices, and overlap them carefully. It is best cooked in a copper or cast iron skillet. If you don't have a skillet which is ovenproof, use a souffle dish. Keep in mind the final shape makes the presentation. Serve warm and cut into wedges, like a cake or quiche.

Potatoes Anna goes beautifully with roasts and grilled meats.


Serves 4

Ingredients

1 1/2 pounds russet (baking) potatoes
1/2 stick (1/4 cup) unsalted butter, melted
2 cloves garlic mashed
Salt & Pepper


Directions

Peel the potatoes and, using a food processor fitted with the slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels.

Melt the butter in a small pan together with the mashed garlic. Let sit for about 5 minutes for the butter to absorb the garlic flavor. Remove the garlic and mince.

Generously brush the bottom and side of a 9 inch heavy ovenproof skillet, preferably nonstick ( I use my black iron skillet) with some of the butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper. Also sprinkle some of the minced garlic around the layers.

Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425 degree oven for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden. Invert the potato cake onto a cutting board and cut it into 8 wedges.

You can also use a souffle dish instead of a skillet.

Lipton's Meat Loaf with a Twist

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I usually don't post on Sundays but one of my dearest friends is having a craving for meatloaf!

I have been making this meatloaf recipe ever since I got married 40 years ago! It comes from a friend of ours who used to have a house in Vermont where my husband and I went during ski season. I think it is so good that I have never felt the need to look for another recipe and my family and friends have been enjoying it all these years. Like a lot of meatloaves today, it is a variation of the one on the onion soup mix but the addition of bacon really makes it stand out. The original recipe calls for real bread crumbs, so if you have day old bread, by all means use it.

The way I like to accompany meatloaf is with baked sweet potatoes on the side and creamed spinach. If you don't want to make the latter, Stouffers makes a pretty good one. The baked sweet potato will only take an hour at 350 degrees, so both can cook in the same oven. Make sure you let it rest for at least 10 minutes, otherwise it will be hard to cut. I usually let it rest longer.

This is one of the simplest most delicious and economical meals you will ever have...The ultimate comfort food. In addition, there is nothing like having meatloaf sandwiches for the rest of the week!



Ingredients


1 envelope Lipton Onion Soup Mix or Onion Beef Soup Mix

2 lbs. ground beef

3/4 cup plain dry bread crumbs*

2 eggs

1/2 cup milk

1/3 cup ketchup

1 tsp Worcestershire Sauce

1 tsp celery salt

1 tsp dry basil*

3 slices of bacon

pepper


Directions
1. Preheat oven to 350°. Combine all ingredients in large bowl.
2. Shape into a loaf in a 13 x 9-inch baking or roasting pan or in a loaf pan. Cover with 3 slices of bacon.

3. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.




*Cook's Note Use 1-1/2 cups fresh bread crumbs or 5 slices fresh bread, cubed
* If you have fresh basil use it..if you have lemon basil, even better!
* I prefer to use a metal meat loaf pan instead of ceramic. The one in the photo is from Getty Images. The one in the recipe will look the same or better!

Fourth of July Barbecue...The Menu

Pin It A special friend has asked me for a menu for his Fourth of July barbecue that should have a recipe for kids not involving beef. What a dilemma! To me the Fourth of July is hamburgers or ribs on the grill or if I am by the seashore, a clam bake.

Sometimes we are presented with these situations where a guest cannot or will not eat beef or fish and what do we do? All I can say is that a good hostess should be able to accommodate everyone's tastes, allergies etc. while at the same time not sacrifice the majority for a few. In this situation, since we are going to be cooking on the grill, it's not a big problem to throw a few chicken pieces on the grill for those who don't like meat and that is what i have done. Drummettes are easy for little kids to handle and they also make great appetizers for the adults. Serve them for the grownups while you are having cocktails and save a few for the kids while the others are having hamburgers. That way everyone gets what they were expecting and you come out looking like a princess. Problem solved!


Fourth of July Barbecue

Clam Dip with Potato Chips

Grilled Chicken Drummettes

Grilled Double Cheese Hamburgers with Vidalia & Horseradish Mustard

Grilled Corn on the Cob with Dill Butter

My Mother's Potato Salad

Beefsteak Tomatoes, with Balsamic Vinegar, Basil & Olive Oil

Peach Blueberry Crumble

Tinto de Verano


I am posting the menu early so you can start salivating and making plans! The recipes will be posted by tomorrow evening at the latest! The clam dip and Tinto de Verano have been previously posted on the blog. Just click on them or do a search on the Google box.

Just so you know, I will be making my brother's secret hamburger recipe with a new twist. If you are going to buy the hamburger meat early, get half ground sirloin and half ground chuck. That is part of the SECRET!!!

My Mother's Potato Salad

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Serves 8

8 Baking Potatoes cut in 1 inch cubes
6 Hard boiled eggs chopped and cooled
2 Cups finely chopped Celery
1 tsp celery salt
Pepper
1 1/2 - 2 Cups mayonnaise
chopped chives
Sliced radishes for garnish (optional)


Boil the potatoes until done but still holding their shape. Drain and cool completely. Combine with the eggs, celery, celery salt and pepper. Combine with mayonnaise. Use your discretion with the mayo adding one TB at a time. You don't want a dry potato salad.  Add chives. (the radishes are only for decoration and can be easily skipped)

Make sure you make the potato salad first thing in the morning so that it has ample time to cool. You can make the night before.

Easter Sunday...Planning the Menu, Tallying the Guests

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Easter Sunday is one of my favorite holiday menus. I don't have to think much about it, or make too many choices, as it usually revolves around a baked ham or a leg of lamb. In my family, we usually have a late lunch, and that makes it easy to go with the ham. Besides, a ham is more informal, more economical, and less work. There are many other occasions to have lamb, including Christmas Eve dinner, so the choice for this holiday is fairly easy. Now, the big question is which ham and who is going to make it. As you can imagine, coming from a family of gourmet cooks, everybody's ham is the best ham, so choosing a recipe presents the biggest challenge of the whole enterprise. Whatever the recipe, I don't have to worry much about the ingredients, as they are fairly basic and most are sitting in my pantry.

To me, Easter is all about deviled eggs,baked ham, asparagus or new baby peas, strawberries and coconut cake. With that in mind, here is what I am going to make this year. The menu is for 12 people

Easter Lunch Menu

Mimosas

Deviled Eggs

Mrs. Adams' Baked Ham

Scalloped Potato Gratin

Asparagus or Petite Peas with Onion
Strawberry Salad Glace
Home Biscuits

Easter Egg Nest Cupcakes

Wines for Easter Lunch

For this holiday, your best bet is to shop at Publix, where most of the ingredients are on sale, including leg of lamb, if that's your choice, and fully baked hams for $1.39.lb.

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Scalloped Potato Gratin

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This recipe is an adaptation of Julia Child's Gratin Jurassien which does not have paprika and uses Swiss Cheese instead of Gruyere. Both recipes are terrific.

yield: Makes 12 servings
active time: 30 min
total time: 1 3/4 hr

Ingredients

1/2 tsp. paprika
2 tsp salt
1/4 tsp white pepper
4 pounds large boiling potatoes (about 6 fairly large)
8 tablespoons unsalted butter, cut into small cubes
2 1/2 cups heavy cream
2 Cups Parmeggiano Reggiano or Gruyere

Preparation

Preheat oven to 300°F with rack in upper half. Generously butter a 10 to 12" shallow baking dish no deeper than 2 inches.

Peel and thinly slice potatoes. Smear 1 tablespoon of the butter in the baking dish. Arrange layers of potatoes in it, seasoning each layer with salt, pepper, paprika, cheese and dots of butter. End with a sprinkling of cheese and butter dots. I usually do not make more than two layers.

Warm the cream in the microwave or on top of the stove and pour over potatoes, pressing down gently to submerge potatoes in liquid. Place in the middle level of a preheated oven and bake for 1 to 1 1/4 hours. The gratin is done when the potatoes are tender, have absorbed the cream and the top is lightly brown. I usually raise the heat to 350 the last half hour to ensure they are nice and bubbly.

Let stand 10 minutes before serving.

Saturday Night on the Grill...Lamb Chops with Red Potatoes and Sour Cream

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Lambs chops are one of my favorite meals and when we play "What would you have for your Last Supper?" this is one of the top candidates on my list! With mint jelly, of course. I picked up 4 yesterday at Milam's on sale for $8.99/lbs.



Marinade

4 loin lamb chops
Olive oil
Rosemary sprigs
Dijon mustard
Worcestershire Sauce
Sea Salt
Black Pepper

Rub the mustard on first so that the Rosemary adheres to the chops. Add a few drops of Worcestershire Sauce, sea salt, pepper and rosemary. Drizzle with olive oil and marinade for at least 1/2 hour.

Light your grill and when its very hot, cook lamb chops about 5 min on each side for medium rare, depending on thickness. Let rest for about 10 minutes. Don't forget the mint jelly!

Red potatoes with Sour Cream and Parsley

6 Red potatoes
2 TB. unsalted butter
2 TB. sour cream
Sea Salt
Black Pepper
Chopped fresh parsley

While you are lighting the grill and cooking the lamb chops, boil the potatoes in salted water for about 30 minutes. When they are done, drain, cut in 1/2, return to the pan, set in low and add the butter, sour cream, parsley, salt and pepper. Serve.

For a vegetable, I suggest fresh asparagus, which are in season and also on sale. These don't need any embellishment as you already have a butter and sour cream sauce in the potatoes.

The Perfect Roast Chicken

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Yes, I know what you are going to say..why make one if I can buy one? Because it is an entirely different experience! This is the quintessential one dish meal, with lots of leftovers for lots of things. Besides, it has potatoes and vegetables and only one pan to clean. Chickens are now on sale for .79/lbs and this 5 lbs. chicken from Sanderson's, 100% natural, was only $4.00. Wait 'til you see what we are going to make with leftovers tomorrow.

Preheat oven to 450 degrees
Cooking time 1 hour Prep time 5 minutes

1 5 lbs. chicken
3-4 tbs. Extra Virgin Olive Oil
10 cloves garlic, mashed
1 lemon or lime
1 TB Herbes de Provence*
Sea Salt
Black Pepper
6 Red potatoes
1 small bag Baby carrots

Make sure your oven is clean, otherwise you are going to smoke your entire house. Preheat oven to 450. Cover the roasting pan with tin foil paper so you wont have to work too hard cleaning it afterwards. Take all the innards out of the chicken, saving the livers in the freezer for a later use. Wash the chicken and pat dry. Lay the chicken on the roasting pan. Mash the garlic cloves with the back of your knife and put half in cavity and rest on the pan. Cut up the potatoes in quarters and add to pan. Add the carrots. Cut the lemon or lime up in quarters, and squeeze the juice over the chicken. Stick the rinds inside the chicken. Add olive oil liberally over the chicken, the potatoes and carrots. Sprinkle herbes the provence and sea salt over the chicken and vegetables. Using your hands or a spoon, make sure vegetables are entirely covered with olive oil and the seasonings. Place in the oven for exactly 1 hour. Let sit for about 15 minutes, before you carve and serve.

Cook's Note

The chicken will turn out darker and crispier than the one in the photograph, which was taken out of the oven earlier to make for a clearer picture.

Wine Suggestion

If you really want to enjoy the experience, pick up a nice French Burgundy or Pinot Noir from California or Washington State.

*Variations: Substitute Herbes de Provence with Fresh Rosemary