Jordan fixed me a lovely lunch--
salmon salad, her potato salad, tomatoes, and hearts of palm
Call me spoiled.
A few days ago, I posted that Jordan
has been more interested lately in cooking and learning some techniques. For my
weekly recipes today, I want to share a couple of hers. Not because she cooked
them, but because there’s something good and basic about each one.
Did you ever think how meat loaf and
potato salad are alike? They are both dishes that many of us have been cooking
for years. There are probably thousands of ways to make meat loaf. My mom, for
instance, made it with half pork, half beef, salt and pepper. I put egg and breadcrumbs
in mine. Some people put milk or broth. But most of us do it, automatically.
Ever have a catastrophe when you make something from memory. I have gotten too
much filler in meatloaf and made loaves that were without taste. It just doesn’t always come out right.
I pretty much learned to make potato
salad from my mom. There was an Italian cook at the hospital where my dad was
administrator, and she taught Mom to peel potatoes while hot and pour
vinaigrette over them for extra flavor. Then Mom added mayonnaise and salad
mustard (the yellow stuff!), celery and onion, salt and pepper. I pretty much
follow that, but it doesn’t always come out as I’d wish—too much mustard for
one thing, soupy sometimes, too much salt.
The thing about Jordan’s potato salad
is that she followed a recipe and nailed it—the mustard adds a tang but is not
a discernable taste. It’s all in the proportion and balance.
Jordan’s potato salad
2 lbs. russet potatoes (she used red and weighed them to get
it just right)
2 Tbsp. cider vinegar
½ tsp. salt
2 c. mayonnaise
2 chopped green onions
1 celery stalk
1 Tbsp. Dijon mustard
1 Tbsp. vinegar
1 tsp. sugar
Salt and pepper to taste
Peel and cube
potatoes while hot. Toss with vinegar and salt to coat. Let cool. Separately
mix remaining ingredients. Toss with cooled potatoes and refrigerate before
serving.
Note: There was not much celery in this, which was perfect
for Christian because he doesn’t care for it. Personally I would have added
another stalk. But this was really good.
I offer Jordan’s chocolate pie
because it’s made from scratch—no instant pudding/pie filling for her. A
homemade crust is next, but for now she started with a pre-made graham cracker
crust.
Jordan’s chocolate pie
1 9-inch baked pie rust
1-1/4 c. sugar
2 Tbsp. flour
2 Tbsp. cornstarch
½ tsp. salt
3-1/2 c. milk
4 egg yolks
2 squares unsweetened chocolate, chopped
1 Tbsp. butter
1 tsp. vanilla extract
In
saucepan, thoroughly mix sugar, flour, cornstarch, salt. Separately whisk milk
and eggs until thoroughly combined. Gradually stir into dry ingredients,
whisking as you add, trying to avoid any lumps. Cook over medium heat, stirring
constantly. Mixture will thicken. When it comes to a full boil, stir for one
more minute.
Take pan off burner and stir in
chocolate, butter, and vanilla.
Pour into pie shell. Cover top with
plastic wrap, pressing it carefully onto surface of pie filling. This prevents
it from forming a skin. Chill several hours. Serve with whipped cream.
Whip cream just prior to serving. It
doesn’t keep well. Jordan mixed 2 tbsp. sugar with 1 cup heavy cream and beat
it until stiff.
In her rush to serve the pie, Jordan didn't get a picture of it. And she sent the leftovers home without guests! Outrage! Nonetheless, she wishes you bon appetit! Hmmm.
I’m thinking maybe she should make meat loaf next.
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