SALAD DRESSINGS

            SALAD DRESSINGS

I always like to make salad dressing when I have the time.  A freshly made dressing really sets off the taste of those crisp summer greens!

Old Fashioned 1000 Island

2 cups of Mayonnaise

1 cup of good ketchup

3 hardboiled eggs

¼ teaspoon Dijon Mustard

¾ cup of Sweet Pickle Relish

½ cup of finely diced onion

Mix the Mayonnaise and the ketchup with a whisk so they are combined smooth.  Add the mustard and whisk again.  Chop the eggs so they are small pieces and reserve.  Add the remaining ingredients and stir to mix.  Fold in the chopped eggs and taste for salt.  Chill at least one hour before serving.

STEAK HOUSE BLEU CHEESE

Use a good Bleu Cheese like Gorgonzola or Maytag.

1 cup of Mayonnaise

1 cup of sour cream

1 teaspoon of garlic powder

1 teaspoon of salt

½ teaspoon of black pepper

8 oz. of Bleu Cheese

Fresh cream

Combine everything but the cheese and whisk until smooth.  Crumble in the cheese and stir gently.  If the dressing is too thick add some fresh cream to get the right consistency.  This will develop more flavor as it sits.

These two are some of my favorites - along with homemade ranch. Yes THAT Ranch!!

OLD FASHIONED POTATO SALAD

Potato Salad - so many versions so many possibilities.  Yet for me my favorite is the one that my Mother made.  Food can conjure up memories faster than anything else!  This is the Potato Salad I grew up eating.

Tips:  Boil the potatoes in the skin.  But wash them first like you would a baked potato.  I also cut out blemishes and dark spots before cooking.  To allow the potatoes to cook at the same rate I slice the potato into four thick slices of equal thickness.  This allows for more surface area and they cook quicker.

2 -4 pounds of Idaho Potatoes - Russets

1 white onion diced

8 hardboiled eggs

Mayonnaise - 1/2 to 1 cup

Dijon Mustard - 1 teaspoon

After you cook the potatoes sock them in an ice bath and let them get to room temperature.  Do the same for the eggs.  (See the post on perfect hard boiled eggs to get eggs.)

Peel the potatoes and cut into small bite size pieces.  Put in a large mixing bowl add the diced onion and then cut the eggs.  Use any method that works for you.  (Paula Deen just smashes them in her hands.  But I prefer sliced in six wedges and then chopped.)  Add the eggs to the bowl.

Mayonnaise – how much to add is up to you and your tastes.  I like a salad that is moist but not soupy.  Add the mustard and then mix it in.  Taste for seasoning.  You may have to add some salt and pepper.  I usually wait until the salad has time for the flavors to marry.  I also adjust the amount of mayo then too.

Let the salad chill for at least 2 hours before serving.

Variations – You can add small dice of Cheddar Cheese and some green onions.

I have also added Crab or Lobster to serve as entrée on hot day.

Try this with Purple Potatoes for a great Halloween dish!

Note – I do NOT add salt to the water to cook the potatoes.  If you do your salad will have too much salt.  Both the Mayo and mustard have salt and you can always add more if needed but you can’t take it out!

Rhubarb Delight

Summer’s bounty provides us with many items from the garden.  Rhubarb is one that some like and some do not.  This dish may change a few minds.

1 stick of butter cut into small pieces and kept cold– reserve two tablespoons for later

1 cup of flour

½ cup of dark brown sugar

¼ cup of white sugar

1.4 cup of quick Oatmeal

Pinch of salt

Put the flour, Oatmeal, sugars and salt in a food processor with a steel blade.  Pulse once or twice to mix.  Put 6 tablespoons of the butter in processor and pulse until you have a coarse mixture.  Set in fridge while you do the rest.

Pre heat your oven to 350

6 cups of Rhubarb – cleaned and cut in small pieces – about 2 pounds

1 inch of fresh ginger – peeled and grated to yield 1 ½ tablespoons.

1 cup of white sugar

Mix all of the above and add a pinch of salt.  Pour into a 3 quart baking dish that you have buttered or used a spray.  Melt the last 2 tablespoons of butter and drizzle over the rhubarb mixture.  Take the first mixture out of the fridge and sprinkle over the top to form a crust. 

Bake for 45 minutes to an hour.

Variations

Add 2 cups of strawberries and reduce the Rhubarb by 1 cup.