Jul 5, 2011

Mom's Potato Salad

This is my mom's classic potato salad recipe, a staple of the Clark family's summer picnics. We had a big batch of this just yesterday for the 4th of July, and to the usual rave reviews. The secret to my mom's potato salad is pickle juice, which gives this salad a delightful tang.

10 large potatoes (cooked, peeled, cut into chunks, then put in refrigerator to cool)
10 hard boiled eggs (8 chopped and 2 sliced)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 cup chopped cucumber or bread & butter pickles (reserve 3/4 cup pickle juice)
1 large red onion, chopped
1/2 cup fresh parsley, chopped
1/3 cup chopped chives (optional)
2 tablespoons Dijon mustard
1 tablespoon stone ground Dijon mustard
1 1/2 cups Miracle Whip
Paprika

Put cooked potatoes and chopped hard boiled eggs in a large bowl. Pour 3/4 cup pickle juice over the potatoes and eggs. Mix in salt and pepper. Cover and let marinate in the refrigerator for an hour or more. Then add the chopped pickles, onion, parsley, and chives. Finally, combine the Miracle Whip and mustards, and add to the potato mixture. Blend thoroughly. Add more salt and pepper to taste. Before serving, top the salad with the slices of hard boiled egg and sprinkle with paprika.

Jul 3, 2011

Pasta with Roasted Cherry Tomatoes and Basil

My friend Lyndsee recommended this recipe. She got it from National Public Radio's Splendid Table, which got it from Diane Rossen Worthington, who got it from Nancy Harmon Jenkins, who was begat by Sariah, who was begat by Eve, ;-)

The deliciousness and simplicity of this dish make it a keeper.

1-1/2 pounds ripe cherry or grape tomatoes, halved
4 garlic cloves, minced
1/2 cup fresh bread crumbs
1/2 cup freshly grated parmesan cheese
Salt and black pepper to taste
1/4 cup olive oil
1 pound penne, fusilli, or farfallini pasta
1/2 cup finely chopped fresh basil

Preheat the oven to 400 degrees. Place the tomato halves in a large baking dish that can be brought to the table. In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture. Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened. In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well. Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Serve immediately. Serves 4 to 6 people.