Potato Salad with Bacon and Parsley

We’re big fans of the potato, and throw in some bacon?  SOLD.

This recipe is from Real Simple, June 2009.

Substitution made, noted below.

potato salad 1

Potato Salad with Bacon and Parsley

1 1/2 lbs new potatoes – I used red potatoes
Kosher salt and black pepper
4 slices bacon
3 tblsp extra-virgin olive oil
2 tblsp red wine vinegar
2 tsp Dijon mustard
1 c fresh flat-leaf parsley, roughly chopped – I used about 1/4 c dried

Place the potatoes in a pot with water to cover and 1 tsp salt and simmer until tender, 15 to 18 minutes.  Drain and run under cold water to cool.  Cut into quarters – Because I used red potatoes, I cut them into 1 inch (ish) squares before cooking.

Meanwhile, cook the bacon over med-high heat until crisp, 6 to 8 minutes.  Transfer to paper towels.  Crumble when cool.

In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp salt and 1/4 tsp pepper.  Toss with the potatoes, bacon and parsley.

potato salad 2

cartoon-strawberry-9I served this side dish with some BBQ pork roast and broccoli.   A great alternative to the heavy mayo based potato salad.

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Suprêmes de Volaille à Blanc

I picked up As Always, Julia on the sale rack at Barnes & Noble a few weeks ago.  The edited letters of Julia Child and Avis DeVoto.  A friendship created in letters about food, politics, family, housekeepers and the cookbook.  I’m about half way through and am in love with these two women.

This recipe is from Mastering the Art of French Cooking.

Substitution made, noted below.

Suprêmes de Volaille à Blanc

Suprêmes de Volaille à Blanc

4 suprêmes (boned breasts from tow fryers) – I used boneless, skinless chicken breasts
1/2 tsp lemon juice
1/4 tsp salt
Big pinch white pepper
A heavy, covered, fireproof casserole about 10′ diameter – I used my dutch oven
A round of waxed paper 10′ diameter and buttered on one side
4 tblsp butter

Preheat oven to 400 degrees.

Rub the suprêmes with drops of lemon juice and sprinkle lightly with salt and pepper.  Heat the butter in the casserole until it is foaming.  Quickly roll the suprêmes in the butter, lay the buttered paper over them, cover casserole and place in hot oven.  After 6 minutes, press top of suprêmes with your finger.  If still soft, return to the oven for a moment or two.  When the meat is springy to the touch it is done.  Remove the suprêmes to a warm platter and cover while making the sauce (2-3 minutes).   My chicken took about 17 minutes total to cook.

For the sauce:
1/4 c white or brown stock or canned beef bouillon
1/4 c port, Maderia, or dry white vermouth
– I used a brown vegetable broth, and didn’t have any wine on hand. So I substituted 1 1/2 tblsp of Balsamic Vinegar and stock to fill a 1/2 c.
1 c whipping cream
Salt & Pepper
Lemon juice as needed
2 tblsp fresh minced parsley

Pour the stock and wine into the casserole with the cooking butter and boil down quickly over high heat until liquid is syrupy.  Stir in the cream and boil down again over high heat until cream has thickened slightly.  Off heat, taste carefully for seasoning and add drops of lemon juice to taste.  Pour the sauce over the suprêmes, sprinkle with parsley, and serve at once.

cartoon-strawberry-9Holy Shmoly this sauce is rich and buttery.  But, we were having some friends over for dinner and I didn’t take enough time to thicken the sauce.  I served the chicken with red quinoa and fresh green beans.  Perfect meal for a summer night.

Pierogies and Kielbasa

I’ve never had a pierogi before this recipe, did you know it has polish origins?  For some reason I thought the pierogi was an Italian dish.

This recipe came from Food Network Magazine, July/August 2011.

The recipe calls for a grill (or grill pan), neither of which I have, instead I used a 6 quart chef pan.

Grilled Pierogies and Kielbasa

1 lb kielbasa (pork or turkey), cut into 4 pieces
2 tblsp whole-grain mustard
2 tblsp apple cider vinegar
1/4 c extra-virgin olive oil
1 large white oinion, cut into 6 pieces
1 lb frozen potato and cheddar pierogies (do not thaw)
Kosher salt and fresh ground pepper
1/4 c roughly chopped fresh parsley

Preheat a grill to medium. Grill the kielbasa, turning, until marked 8 to 10 minutes. Transfer to a baking sheet or platter.
I heated my pan to medium, and cooked the kielbasa for 10 minutes.

Meanwhile, whisk the mustard and vinegar in a large bowl.  Slowly whisk in 2 tablespoons olive oil until smooth.

Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
Since I was using my chef pan, I cooked the pierogies and onion for 10 minutes, turning frequently to brown the pierogies and soften the onion.

Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss.
I added the sliced kielbasa and mustard dressing directly to the pan, tossed so everything was coated and turned the heat to low. I let it sit for 3 minutes, added the parsley and served.

Husband and I were both on the fence about this one.  It wasn’t bad, but not amazing either.  Considering I wasn’t sure I could find frozen pierogies here in the south, I probably won’t go out of my way to make this recipe again.