Weekly Cooking (and related issues) Thread

[kalee]

I used to cater and our potato salad was popular. I make it to taste, no written recipe. I prefer red or purple potatoes.
While potatoes are still hot I cut them up and. sprinkle them with a little olive oil, red wine vinegar, salt and pepper. Hot potatoes absorb those ingredients. After they have cooled some, I add mayonnaise, chopped green onion, chopped fresh flat leaf parsley, and celerty seed. Taste and adjust seasonings. Right before serving squeeze a little fresh lemon juice over it to brighten it. If the potatoes are small I don’t peel them. It’s all to taste, no proportions.
If you have leftovers, the next day, a little bit of mayo and a squirt of fresh lemon juice will freshen it up.

[uncitizen]

Thank you for that method. I am going to try it next time.

[Jamestown1630]

I still don’t have my normal appetite back, but that soup looks tempting!

(A Freeper told us last year that she has found hot dog or hamburger buns ideal for making croutons.)

-JT

[Liz]

Stale bread makes the best croutons.

They lose that stale flavor all toasted and seasoned.

[V K Lee]

Yummy, that sounds good. Hot potato salad is a favorite. However never turn down cold potato salad either! The squirt of lemon juice is a pleasant addition. Must remember to try this next time. Thank you. And LABOR DAY is just around the corner. BBQ ribs, potato salad and pineapple cole slaw LOL my menu is planned :)

[Liz]

Time for chocolate.

CHOCOLATE GRASSHOPPER CHEESECAKE

CRUST Fork/mix crumbly 30 crushed fudge mint cookies (about 1 3/4 cups),
2 tb butter. Press in bottom/inch up side dry 9" springform (foil-wrap pan
bottom/sides). Bake 12 min. Cool 30 min.

ASSEMBLY Pour in filling evenly. Drop in 8-10 tb micro-melted 4 oz
choc/chips randomly; knife thru to marble. Bake 300 deg 70-80 min (is set
2" from edge). Return to oven; turn off; open door slightly. Cool in oven an
hour. Remove to rack; cool an hour; chill 3 hours. Now remove sides. Plate.

PRESENTATION Pipe lge stars of sweetened whipped cream at top edge.
Garnish w/ Andes mints halved diagonally.

FILLING Elec/mixer smooth 24 oz cr/cheese, cup sugar. Add 4 eggs singly.
Stir in 1/3 c creme de menthe (can use crème de menthe flavoring).