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By David Ross
When I think of Potato Salad, I think of my mother and paternal grandmother. Summer picnics and backyard parties are the first memories that come to mind. But I came to realize that not all potato salads are the same. My grandmother kept her recipe basically the same. Usually russet potatoes off the ranch and farm she and my grandfather owned in Central Oregon. She would add mayonnaise, out West "Best Foods" was her mayonnaise of choice if she didn't make it from scratch. She would add a bit of yellow mustard, some vinegar and chopped canned pimentos. (Today we'd do something she would have called "fancy" and add fire-roasted red peppers). Sometimes Grandma would add chopped, hard-boiled eggs to her potato salad.
My mother was more adventuresome with her potato salads. She usually used Russets since she grew up in Idaho potato country and my grandfather had a small business that sold burlap sacks to potato farmers. On occasion she would use "new potatoes," either red or white. We didn't have potatoes called "baby" or "fingerlings" back then. Sometimes she added chopped dill pickle, hard-boiled eggs or diced celery. If my father had his way, she would make his potato salad with Miracle Whip. I wouldn't touch the Miracle Whip potato salad.
One thing my mother and grandmother always agreed upon was the potato salad had to be on ice in the metal ice chest so the mayonnaise wouldn't spoil and make us all sick at the picnic.
Mother didn't limit her potato salad cookery to the summer months. In Fall and Winter she made a hot German potato salad and served it with sauerkraut and German sausage we bought from a German butcher in a small farming town.
She boiled russet potatoes and cut them into thick slices. The dressing was made by frying bacon, then draining the bacon and crumbling it into bits. Into the skillet with hot bacon grease she added onions and apple cider vinegar and tossed the potatoes with the hot dressing. Instead of diced celery she seasoned the salad with celery seeds and lots of cracked black pepper.
It seems as though potato salads are uniquely tied to family, yet cross borders in terms of variations and ingredients. Let's join together and share our family memories, present old favorites and create some new variations of potato salad.
See the complete eG Cook-Off Index here: https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
Yesterday, an old friend sent me a picture of her family dinner, which she prepared. She was never much of a cook, so I was a bit surprised. It's the first I've seen her cook in 25 years. Here is the spread.
I immediately zoomed in on one dish - the okra.
For the first 20-odd years I lived in China, I never saw okra - no one knew what it was. I managed to find its Chinese name ( 秋葵 - qiū kuí) in a scientific dictionary, but that didn't help. I just got the same blank looks.
Then about 3 years ago, it started to creep into a few supermarkets. At first, they stocked the biggest pods they could find - stringy and inedible - but they worked it out eventually. Now okra is everywhere.
I cook okra often, but have never seen it served in China before (had it down the road in Vietnam, though) and there are zero recipes in any of my Chinese language cookbooks. So, I did the sensible thing and asked my friend how she prepared it. Here is her method.
1. First bring a pan of water to the boil. Add the washed okra and boil for two minutes. Drain.
2. Top and tail the pods. Her technique for that is interesting.
3. Finely mince garlic, ginger, red chilli and green onion in equal quantities. Heat oil and pour over the prepared garlic mix. Add a little soy sauce.
4. Place garlic mix over the okra and serve.
When I heard step one, I thought she was merely blanching the vegetable, but she assures me that is all the cooking it gets or needs, but she did say she doesn't like it too soft.
Also, I should have mentioned that she is from Hunan province so the red chilli is inevitable.
Anyway, I plan to make this tomorrow. I'm not convinced, but we'll see.
to be continued
Two of my family members are pescetarian, one of whom is my picky daughter who only likes a few types of fish cooked in very specific ways so to all intents and purposes is mostly vegetarian. Many Chinese soup recipes involve meat or fish, or at least meat broth, so I'd love to find a few more recipes that would suit my whole family (I also don't eat much pork as it doesn't always agree with me, and a lot of soups involve pork so this is also for my benefit!). Vegetarian would be best, or pescetarian soups that are not obviously seafood based (I could get away with sneaking a small amount of dried shrimp in, for instance, but not much more than that!).
Any kind of soup will do, although I'd particularly like some simple recipes that could be served alongside a multi-dish meal. But I'm always interested in new recipes so any good soup recipes would be welcome!
So, our flights have been booked for next Sunday, we're servicing our loyal bikes, the panier bags are coming out of the cupboard and we're checking the tent still has all its poles.
Our plan is 10 days of cycling, through the Pelopponnese and Crete, far from the madding crowds, through mountain meadows and forests full of bee hives, with regular visits to pristine hidden beaches. That's the plan.
Of course, to make our holiday perfect, some feasting would go down well. I had thought that this would be impossible for my boyfriend, given he's vegetarian (no fish either), since I assumed the options will only be grilled meat, grilled fish, or Greek salad. But having had a look at some of these posts, it seems like there are quite a few really delicious (and popular?) dishes that don't involve meat or fish, but do include delicious things like spinach, fava beans, chick peas etc.
So, I'd like to compile a list of Great Greek Dishes that vegetarians can eat, the sort of simple everyday stuff that we might be able to get in a small village taverna. To kick start the list I'm nominating:
Briam - I had this about 10 years ago on the island of Amorgos and it was mindblowingly delicious. Potatoes, courgettes, tomatoes and maybe onions and lots of olive oil? All cooked together extremely slowly. I've tried recreating this but never succeeded. It's something I still have fond memories of!
Any general advice or additions to the list would be most gratefully appreciated!
This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish. Its super easy to make and goes well with most Indian curries.
Do try this out and I am sure you will be happy with the results.
Prep Time : 5 mins
Cook Time: 5 mins
1 cup rice(basmati), cooked
1/2 cup coconut, shredded or grated
1 green chili, slit
1 dried red chili
1 1/2 tablespoon oil/ghee(clarified butter)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 tablespoon chana dal(split chickpeas)
1/2 tablespoon urad dal(split black gram)
1 teaspoon ginger, finely chopped
A pinch of hing (asafoetida)
Few curry leaves
Salt to taste
1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
3) Add a pinch of hing(asafoetida) and mix well.
4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
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