Ingredient: garlic salt

Ratatouille Panini at Pebble Beach

If you have had the opportunity to travel to California’s central coast you’ve probably heard of the 17-Mile Drive. Tucked between the seaside towns of Pacific Grove and Camel-by-the-Sea, is where you will find the famous 17-Mile Drive, an amazing trail of nature and history, all conveniently lined up along a road that skirts the coast of Monterey Peninsula. The privately managed roadway (fee to drive; biking and walking are free), takes you through a wind-sculpted forest of cypress trees to a rocky coastline dotted with beautiful homes as this is some of the most exclusive real estate in the world. 

Over the years, Brion and I have vacationed many times in the Carmel / Monterey area on the Central Coast of California. As a rule, we make Pacific Grove ‘home base’ and from there do numerous day trips. 17-Mile Drive is always one of our favorite day trips. As a matter of fact, we rented a tandem bike a couple of times just to experience it in a different way. Cycling the road gives you a whole different perspective on such awesome natural beauty.

Before 17-Mile Drive became one of California’s most celebrated scenic roads, it was merely a description. Created as a tourist attraction for Monterey’s Del Monte Hotel, the 17-Mile Drive opened in 1881 to day-trippers in horse carriages. It traced the picturesque peninsula, circling the coastline of Pacific Grove, Pebble Beach and Carmel, before returning to its starting point.

The route varied slightly depending on the driver’s preference, but the idea was to show affluent guests the spectacular forests, coastal views, and beaches between Monterey and Carmel.

Today there are a total of five gates where you can pay a toll, pick up a map, and enter the exclusive gated community of Pebble Beach that the drive cuts through. 

This winding, coast hugging journey has, coincidentally, 17 marked points of interest.  Seascapes, animal antics, cypress groves—it’s all there, with frequent turnoffs for views and for historical and natural information. The signage along the way mixes bits of history and legend with natural history; not only the look of the coastline but why this area formed a natural harbor.

China Rock, one point of interest, was named for the Chinese immigrants who made their homes in lean-tos against the rocks in the late 1800s and early 1900s. They fished and polished agates to sell to tourists to make a living.

Another interesting vista point is Bird Rock. Named for the thousands of birds that roosted there.  Bird Rock was harvested for its rich deposits of guano back in the early 1900s (bird droppings made great fertilizer!) and after the guano was gone, the seals and sea lions decided this rock seemed like a good place to lay in the sun.  So now, Brandt’s Cormorants, Western Gulls, pelicans and Ashy Petrels hang out with California Sea Lions and Harbor Seals, all vying for the perfect spot.

Fanshell Beach Overlook is a crescent-shaped, white-sand cove that is one of the primary pupping habitats for harbor seals on the Central Coast.

Probably the most famous sight along 17-Mile Drive is the famed Lone Cypress Tree.  The dramatically situated, wind-and-sea-sculpted tree lost a branch in a 2019 storm, but it still makes for a nearly too-perfect focal point in what is already a jaw-dropping setting.  Monterey Cypress trees are native to only two small areas, at Cypress Point in Pebble Beach and at Point Lobos near Carmel.  The trees in these native stands are up to 40 meters tall, 2.5 meters diameter and 300 years old.  These trees are unique because as they age, they take on a twisted, spread-out form due to the high winds that they are exposed to on the coast of California. The Lone Cypress Tree is estimated to be around 250 years old. Little wonder that it’s one of the most photographed trees in the world.

The Restless Sea directly off Point Joe, is one of the few places in the world where ocean currents meet. The result is unusual turbulence, present even on the calmest days.

On the drive, you also come upon the famous Pebble Beach Golf Links and Pebble Beach Lodge.  The lodge is open to the public, and so is the golf course.  Out of curiosity, Brion asked what the green fee for a round of golf at Pebble Beach Golf Links was currently. Answer: $675, plus a $55 cart fee per person. Definitely won’t be golfing there anytime soon but nothing says we can’t enjoy lunch at the Gallery Café that overlooks the 1st tee of Pebble Beach Golf Links.

Whenever we make the 17-mile drive trip, we have made this restaurant our lunch spot. On this trip I decided to try a ‘ratatouille panini’ and Brion had a ‘sunrise burger’. The panini consisted of balsamic roasted Portobello mushroom, squash, red bell pepper, provolone with basil pesto aioli. Brion’s burger was quite unique with Applewood-smoked bacon, Monterey jack, red onion, over-easy egg, green chili on a brioche bun. It is such a wonderful setting to enjoy lunch.

There is so much beauty to take in, I found it hard to condense it into a blog so I guess all I can say is try to experience it if you get the chance. I have added a few photos I hope you enjoy.

  • Gallery Restaurant outdoor seating overlooking the first tee at Pebble Beach Golf Links
  • 2 views of Golf Course
  • 2 views of 17-Mile Drive
  • Lone Cypress Pie
  • Bird & Seal Rock
Print Recipe
 Ratatouille Panini at Pebble Beach
Votes: 1
Rating: 5
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Course Lunch
Cuisine American
Keyword ratatouille panini
Servings
Ingredients
Basil Aioli
Ratatouille Panini
Course Lunch
Cuisine American
Keyword ratatouille panini
Servings
Ingredients
Basil Aioli
Ratatouille Panini
Votes: 1
Rating: 5
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Instructions
Ratatouille Vegetables
  1. Preheat oven to 400 F. Line one large baking sheet with parchment. Line a second baking sheet with foil then place a wire rack over it. Set aside.
  2. Remove & discard stems & gills from mushrooms then slice in 1/2-inch slices. Spray one end of the wire rack (over the baking pan) with cooking spray. Place mushroom slices on it & drizzle with balsamic vinegar, oil & sprinkle with garlic salt.
  3. Spray a small piece of foil paper. Lay drained red roasted peppers on it & place it on the other half of the mushroom baking sheet.
  4. Peel & slice Butternut squash. Arrange on one half of the parchment lined baking sheet. Brush slices with oil & sprinkle with salt & pepper.
  5. Slice onion & place on the other half of the parchment lined sheet. Drizzle with oil & sprinkle with salt & pepper.
  6. Place the two baking sheets in the oven. Roast the mushrooms & peppers about 30 minutes. Roast the squash & onions 45-50 minutes.
Basil Aioli
  1. Combine mayonnaise, garlic, basil & lemon juice in a small bowl & whisk together. Season with salt & pepper to taste.
Assembly
  1. Slice cheese. Spread all 8 slices of bread with basil aioli. Layer 1/2 of the bread slices with a slice of provolone cheese, onions, squash, peppers & Portobello mushrooms. Top each with another slice of cheese & remaining bread slices.
  2. Spray a double-sided grill with cooking spray, cook the sandwiches until cheese has melted , the sandwiches are hot in the center & the bread is golden brown, 4-5 minutes.

Thai Turkey Pot Stickers

Legend has it that pot stickers were invented by a chef in China’s Imperial Court, who accidentally burnt a batch of dumplings after leaving them on the stove for too long. The overcooked dumplings were burnt on the bottom only, and not on top. With no time to prepare a new batch, the chef served the dumplings with the burnt side on top, announcing that they were his own special creation. To his disbelief, the guests at the court relished these dumplings to the core and enjoyed the combination of a rich filling with a crusty top. After that, chefs started to make their dumplings that way intentionally, and it’s a technique that has persisted in China and everywhere that pot stickers continue to be eaten today.

The term ‘pot sticker’ is an English translation of the Mandarin word ‘guotie,’ which means ‘pot stick’ or ‘pot stickies.’ It is believed that the name originated from the cooking method. When the dumplings are pan-fried, the bottom becomes crispy and sticks to the pan. This method of cooking gives the dumplings a deliciously crispy texture on one side while keeping the filling moist and tender inside.

Although I have made many kinds of dumplings over the years, I have never really given pot stickers to much thought. For some reason today I decided to give them a try and this is what developed. Of course, you might guess, I couldn’t just stick to a tried and true recipe. The end result actually came out not to bad and Brion & I quite enjoyed them.

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 Thai Turkey Pot Stickers
Votes: 1
Rating: 5
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Course Main Dish
Keyword Thai turkey pot stickers
Servings
POT STICKERS
Ingredients
Turkey Filling
Dough
Sauce/Broth
Course Main Dish
Keyword Thai turkey pot stickers
Servings
POT STICKERS
Ingredients
Turkey Filling
Dough
Sauce/Broth
Votes: 1
Rating: 5
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Instructions
Turkey Filling
  1. In a food processor place cabbage, water chestnuts, cilantro & garlic. Process for a couple of seconds until finely chopped. Place in a bowl with ground turkey thighs, shredded carrots, apricot preserves, soy sauce, ginger & red pepper flakes. Refrigerate until ready to use.
Dough
  1. Place flour & salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough.
  2. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest for about 30 minutes.
  3. When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  4. Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground turkey mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming ‘pleats’ along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Loosely cover with plastic wrap. Repeat with remaining dough and filling. Place pot stickers in refrigerator while you are making the sauce/broth.
Sauce/Broth
  1. In a small pot, combine sauce/broth ingredients & simmer for 5 minutes. Add a little bit of the sliced onion & simmer a few more minutes. Remove from heat & set aside.
Frying/Steaming
  1. In a skillet, heat a small amount of oil. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until the bottoms are golden brown, about 2 minutes. Drizzle in some of the sauce/broth and quickly cover the pan; steam for about 6-8 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with remaining sauce.
Recipe Notes
  • I used about 2 teaspoons of filling per pot sticker. This is probably more than a traditional one would have but for us it is a better filling/dough ratio. Do what works for you.

Tomato Zucchini Strata

CELEBRATING LABOR DAY!

It’s hard to believe Labor Day weekend is here already! In our part of the world, it signals the last of those coveted summer days. Celebrated in Canada as a national statuary holiday weekend. Labor Day weekend gives us an opportunity to enjoy family & friends before summer is officially over.

Part of Canada’s appeal is its four seasons: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.

When I was giving thought to food for this day, a nice seasonal vegetable strata came to mind. For most families there’s ‘places to be and things to see’ on this day so why not start it with a breakfast dish that can be prepared the day before and baked in the morning.

Unlike quiche and frittata, strata originated in North America. The first known recipe, the cheese strata, dates back to 1902 and contains bread, white sauce and cheese.

A strata is usually a savory egg-bread casserole that’s baked in the oven or microwaved. Strata’s can be made with a variety of fillings including meats, cheese, vegetables or fruits. Usually, the bread and fillings are layered in a casserole dish with the egg mixture poured over top.  The dish can be prepared the night before (or at least 2 hours before cooking) to allow time for the bread to soak up some of the egg mixture. What you’re left with is a fluffy, bread-pudding-like meal that’s completely customizable using your favorite ingredients.

Hopefully this strata will be a good choice for your family on this holiday.

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 Tomato Zucchini Strata
Votes: 1
Rating: 5
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Course Brunch
Cuisine American
Keyword tomato zucchini strata
Servings
Ingredients
Course Brunch
Cuisine American
Keyword tomato zucchini strata
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In an extra-large skillet, melt butter over low heat. Add tomatoes & zucchini. Cook for 5 to 7 minutes, stirring occasionally, or until tomatoes begin to lose their firm round shape; remove from heat.
  2. Place half of the bread cubes in a greased 2-quart baking dish. Top with half of the zucchini mixture & half of the cheese. Repeat layers with remaining bread cubes, zucchini mixture & cheese.
  3. In a large bowl, whisk together eggs, milk, parsley, basil, chives, garlic salt & pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.
  4. Preheat oven to 325 F.
  5. Remove casserole from fridge. Bake for 60 minutes or until puffed, golden & set. Let stand for 10 minutes before serving.

Baked Scallops w/ Ritz Cracker Topping

The foods that stay always stocked, the staples of anyone’s pantry, hold the secret to understanding what makes each individual household special in its own way.

One of the most telling is where someone keeps their Ritz crackers: stocked as the go-to snack for the family, among the chocolate chips as a home baker’s secret to pie, or with the tinned fish, destined to be the base of canapés for a party. Keeping a box of Ritz crackers on the shelves means always having a welcoming taste on hand— easy access to a versatile staple that goes with anything and requires no effort to prepare.

Ritz Crackers are a universal favorite. They’ve been a comforting fixture in grocery stores for over 80 years. Simply put, these scalloped golden discs have an ideal level of saltiness. They’re tender, but not to the point of crumbling as soon as you take a bite. They’re toasty, buttery, and seasoned throughout (instead of just on the top) but not in a way that would overpower whatever toppings or dips you’d enjoy with them.

Cracker breading is the perfect complement for fish, seafood, chicken or a vegetable casserole, mashed potatoes and of course, macaroni and cheese.

The combination of flavors in this simple casserole make it such a classic — just scallops, lemon, butter, vermouth, and Ritz crackers. Taking a bite of baked scallops with Ritz crackers is like going back in time, an old-school pleasure. It’s purely delicious, and incredibly easy to make.

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 Baked Scallops w/ Ritz Cracker Topping
Votes: 3
Rating: 3.67
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Cuisine American
Keyword baked scallops w/ Ritz cracker topping
Servings
Ingredients
Cuisine American
Keyword baked scallops w/ Ritz cracker topping
Servings
Ingredients
Votes: 3
Rating: 3.67
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Instructions
  1. Preheat oven to 325 F. Place rack on the second to top position.
  2. Wash scallops & pat dry. Remove the side muscle if still attached.
  3. Arrange scallops in a 9 x 13-inch baking dish. In a small bowl, stir together the cracker crumbs, garlic salt & pepper. Sprinkle the scallops evenly with the cracker crumb mixture, then Parmesan. Pour the butter over all, then sprinkle evenly with the lemon juice & vermouth. Cover the dish with foil & bake for 20 minutes, then remove foil & bake an additional 10 minutes.
  4. Turn the heat up to 'broil' & with the oven door ajar, brown the top for an additional 2 or 3 minutes.
  5. Serve hot, garnished with a slice of lemon & fresh chopped chives or parsley.

Pork & Turkey Pie w/ Spiced Liqueur Cranberries

Today, November 23rd, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.

Here in Canada, we have already enjoyed our Thanksgiving in October, but I thought it would be nice to acknowledge their holiday with posting a special meal.

Savory Pork & Turkey Pie is an interesting combination of pork, turkey and stuffing. This recipe was born after a long-time love of homemade pot pies and some trial and error on various meat pies. It’s made with chicken, pork fillet, leftover stuffing, and a flavorful blend of spices and herbs all wrapped in a sour cream cornmeal pie crust. It’s incredibly tasty, even reheated as leftovers.

Of course, it wasn’t that the pie isn’t really good as it is, but the spiced cranberries are certainly the ‘icing on the cake’ you could say. Nobody goes to a Thanksgiving or Christmas meal and says, ‘I can’t wait to try the cranberry sauce this year’! But while it is not the center of the meal, it is certainly an important component of it.

Fresh cranberry sauce has become almost as important as the turkey itself. A Thanksgiving feast doesn’t feel complete without a bowl of cranberry sauce. Undeniably, the tangy condiment has become as much of a showpiece as the traditional turkey it’s served with!

This version of the cherished sauce brings a modern twist to the holiday table. Simmered in spiced cranberry liqueur, the cranberries acquire an exquisite depth and a delicate sweetness. Meanwhile, the cinnamon and orange zest, simmered alongside the colorful berries, bring a bit of nuance and extra layers of flavor. Once done, the sauce ends up having a compote-like texture, which makes it even more luxurious.

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 Pork & Turkey Pie w/ Spiced Liqueur Cranberries
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword pork & turkey pie w/ port cranberries
Servings
Ingredients
Sour Cream Cornmeal Pastry
Filling
Cranberries w/ Spiced Liqueur
Course Main Dish
Cuisine American
Keyword pork & turkey pie w/ port cranberries
Servings
Ingredients
Sour Cream Cornmeal Pastry
Filling
Cranberries w/ Spiced Liqueur
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Wrap in plastic wrap & refrigerate for at least 2 hours.
  3. Roll out the pastry on a lightly floured surface. Line the base & sides of an 8-inch spring form pan leaving about a 1-inch dough overhang. Refrigerate until filling is prepared.
Filling
  1. Preheat oven to 400 F.
  2. In a large saucepan, melt butter over medium heat. Stir in the flour, thyme, sage, savory, salt, & pepper. Add chicken broth and milk all at once.
  3. Cook and stir until thickened and bubbly. Stir in cooked chicken, pork & stuffing, being careful not to overmix. Taste to adjust seasoning if necessary. Pour mixture into pastry shell.
  4. Bake, uncovered, for 30 to 35 minutes or until pastry is golden.
Cranberries w/ Spiced Liqueur
  1. In a medium nonstick saucepan, combine all ingredients. Bring to a boil. Reduce heat and cook until reduced and slightly thickened, about 20 minutes. Remove from heat, take out cinnamon sticks.
  2. Top pie w/ cranberry compote.

Pork Tenderloin w/ Bulgur Apricot Stuffing

Just for a change of pace, I decided to make a nutty tasting bulgur wheat stuffing instead of the traditional bread version for our tenderloin today.

Bulgur is more than just something to make tabbouleh with. Its nutty taste and hearty texture work in so many dishes or you can just use it as a substitute for other grains like brown rice, couscous or quinoa.

This kind of wheat should not be confused with its less-tricky-to-harvest cousin, cracked wheat. While they are similar, cracked wheat is completely raw while bulgur is pre-cooked and has a much shorter prep time.

For me, if the recipe involves grain, I’m in! I guess you can take the farmer’s daughter off the farm but you can never take away her love for food with grain in it.

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 Pork Tenderloin w/ Bulgur Apricot Stuffing
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword pork tenderloin w/ bulgur apricot stuffing
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword pork tenderloin w/ bulgur apricot stuffing
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a saucepan, place bulgur & vegetable broth. Bring to a simmer over medium high heat. Cover, reduce heat to medium low & simmer until tender, about 10-12 minutes. Add chopped apricots during the last 5 minutes. Remove from heat & drain any excess liquid. Set aside.
  2. In a large bowl, whisk together egg & spices. Add almonds, scallions & reserved bulgur & apricots; mix to combine.
  3. Preheat oven to 375 F.
  4. Butterfly pork tenderloin & pound with a meat mallet to an even thickness. Place on an oiled piece of foil paper on a baking sheet. Cover one half of the tenderloin with stuffing; press to flatten a bit. Fold other half of tenderloin over top stuffing. Secure with kitchen twine to keep stuffing from falling out during roasting.
  5. Brush with olive oil & season with salt & pepper. Roast about 45 minutes or until tenderloin has a slight pink color remaining. Remove from oven & allow to sit for a few minutes before untying & slicing.
  6. For the blog picture, I opened our whole tenderloin before slicing to show how nice this filling is. These flavors are so good!

Stuffed Mushrooms in Sun-Dried Tomato Sauce

Stuffed mushrooms are one of those items that can be an appetizer as well as a main course. They are as versatile as you can get. The number of different fillings are endless and can be anything from a simple bread stuffing to seafood, veggies or any kind of meat.

Portobello mushrooms are big, meaty and the ideal vessel for stuffing, creating a dish that is a meal unto itself. Few things can match the flavor of stuffed mushrooms.

Depending on the source, this unique dish has been around since the late 19th century or early 20th century. The fact that they resemble stuffed zucchini, it is likely that the Italians should receive credit for their creation.

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 Stuffed Portobello Mushrooms in Sun-Dried Tomato Sauce
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, European, Italian
Keyword stuffed portobello mushrooms in sun-dried tomato sauce
Servings
Ingredients
Mushrooms
Sauce
Course Main Dish
Cuisine American, European, Italian
Keyword stuffed portobello mushrooms in sun-dried tomato sauce
Servings
Ingredients
Mushrooms
Sauce
Votes: 1
Rating: 5
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Instructions
Mushrooms
  1. Trim stems from mushrooms & finely chop them; reserve for sauce. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt.
  2. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the 'cap'.
  3. In a skillet, fry mushrooms on both sides until lightly golden. Use a tongs to help fry the sides as well. Remove mushrooms to a plate. To the skillet, add a splash of water & Swiss chard leaves. Sprinkle with salt & pepper & saute until leaves are wilted, about 1 minute.
  4. Divide cream cheese between the 4 mushroom caps. Top with wilted Swiss chard; sprinkle with grated Parmesan & paprika. Set aside, keeping warm.
Sauce
  1. In a skillet , heat oil. Add onion & cook for 2 minutes until it starts to soften. Add reserved mushroom stems, garlic, oregano, paprika, sun-dried tomatoes, red peppers & zucchini. Cook for 2 minutes while stirring with a spatula. Add wine (or chicken broth) & allow to bubble for 2 minutes then add vegetable broth, salt & pepper. Bring to a boil & simmer for 5 minutes.
  2. Stir the cream & Parmesan cheese into the sauce, then nestle the mushrooms on top. Garnish with chopped fresh parsley. Nice to serve with pasta or potatoes and/or a meat item.

German Potato & Cauliflower Salad

When I think back to my childhood days, I have a very fond memory of my mother’s potato salad. This is probably the case with many people, but one has to be careful. Trying to create the taste of childhood is a slippery slope filled with our adult expectations. Time and distance change many things such as memory, experiences and knowledge.

Potato salad is widely believed to have originated in Germany and was brought to America by German immigrants. The thing I remember most about my mother’s potato salad was that it consisted of only a small ingredient list and had a nice slightly sweet but tart dressing. If I’m not wrong, I believe she used a bit of juice from her bread & butter pickles in the dressing. The other magic ingredient was some of her new potatoes from the garden. As the saying goes, it was ‘to die for’.

I’m not sure how popular potato salad is anymore but since its the season, I wanted to share a couple of salad recipes.

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 German Potato & Cauliflower Salads
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, European, German
Keyword German potato & cauliflower salads
Servings
Ingredients
German Potato Salad
German Cauliflower Salad
Course Main Dish
Cuisine American, European, German
Keyword German potato & cauliflower salads
Servings
Ingredients
German Potato Salad
German Cauliflower Salad
Votes: 1
Rating: 5
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Instructions
Potato Salad
  1. In a large pot, cook potatoes in salted boiling water. Cool, peel & cube. Boil eggs & coarsely chop. In a saucepan, fry bacon until crisp. Remove from pan & blot on paper towel reserving bacon drippings for dressing. Crumble bacon. Slice green onion & radishes. Place everything EXCEPT the radishes in a large bowl.
  2. In a bowl, whisk together reserved bacon drippings, light salad dressing, vinegar, sugar, mustard, salt, celery seed & dill weed. Blend well. Pour over potato mixture & carefully combine well. Cover & refrigerate for several hours or overnight.
  3. Just prior to serving, add radishes & add more salt if necessary. Carefully combine & serve.
Cauliflower Salad
  1. In a saucepan, fry bacon until crisp, Remove from pan, reserving bacon drippings.
  2. Preheat oven to 400 F. Line a baking sheet with foil & coat with cooking spray. Spread cauliflower florets on foil; sprinkle with salt & pepper to taste. Bake for 10-15 minutes or until cauliflower begins to brown slightly. Remove from oven & cool slightly.
  3. While the cauliflower bakes, saute the onion in bacon drippings until tender. Set aside. Cook, peel & cube potatoes.
  4. In a small dish, combine salad dressing, cider vinegar, sugar, mustard & garlic salt. In a large bowl, combine potatoes, cauliflower, sauteed onion & dressing. Fold together & taste to see if more salt is needed. Serve as is or chilled.
Recipe Notes
  • I found, if you add the radishes just before serving keeps them crisp & prevents them from 'bleeding' their color into the salad.
  • In regards to the cauliflower salad, I have also made it leaving the cauliflower RAW & substituting the white onion for green. I liked that added bit of 'crunch'.

Baked Potato Skins

With the last day of December right around the corner, its time to focus on New Year’s Eve celebrations. Even if you don’t have big party plans, you will no doubt still want to enjoy a few finger foods to ring in the new year with. The fact that so much emphasis is placed on sweets over Christmas, now is a good time to enjoy something savory.

During the many years I worked in the commercial food service industry, new years eve was all about finger food. I remember making hundreds of these little bite size morsels. The thing about this type of food is, it takes hours of prep work but they can be devoured in a very short space of time.

Although the humble potato skin appetizer is pretty basic, its easy to make and quite tasty. Originally served as a clever way to repurpose food scraps, potato skins have been around since the 1970’s.

Today’s recipe works well in that you can prepare them the day before needed and refrigerate. Half an hour before you are ready to serve …. bake, sprinkle with toppings and bring on the new year!

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 Baked Potato Skins
Votes: 1
Rating: 5
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Course Finger Food Buffet
Cuisine American
Servings
Ingredients
Course Finger Food Buffet
Cuisine American
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Pierce potatoes 2-3 times. Bake directly on middle rack of oven for 50-60 minutes until tender.
  2. When cool enough to handle, cut potatoes in quarters lengthwise. With a spoon, scoop pulp from skins, leaving 1/4-inch thick shells. Place skin side down on ungreased baking sheets. Brush with oil; sprinkle with Parmesan, garlic salt & chili powder. The potatoes can be prepared up to this point one day ahead. Nest skins in rigid plastic containers, cover & refrigerate.
  3. To serve: Heat oven to 450 F. Bake skins 15-20 minutes or until hot & edges are crisp. Remove from oven; sprinkle with bacon, green onions & cheese. Bake another 5 minutes or until cheese melts. Serve with sour cream or Ranch dressing.