Our Family's Potato Salad

How can it be 4 months since we posted last?  It's been summer in Montana, that's how.  We've been outside!!  We've been fishing, hiking, porch-dwelling, BBQing, and making our Black Bean and Corn Salsa (recipe coming soon), mastering Potato Salad, and making our version of Chinese Cole Slaw many times over!  So now that the weather is turning cooler, I don't mind being inside at the computer.

Let's talk about potato salad.  This has been a mystery to me.  What kind of potato?  Miracle Whip or Mayo?  Mustard or not? (Nicole would say NOT)  Potato to Egg ratio?  Pickles or Celery, or both?  And through all of this, I will know it when I taste it.  My family has THE BEST potato salad.  My cousin, Angie, is expected to bring it to every family get together.  Nicole says to me, "Just look for 'best potato salad' on Pinterest."  I said, "I don't want the best potato salad recipe - I want our family's recipe."  HAHAHA

A lot of our Dad's side of the family came to visit for Memorial Day weekend and it led to many conversations with our Aunt Pam about the family potato salad.  I told her that I needed to call our cousin, Angie, since she couldn't make it to visit, to get her "recipe" (which I knew didn't exist because she just knows how to make it) and Aunt Pam said, "I can tell you how to make it".  Here's what I wrote down:

• Peel and boil 5 russet potatoes until just done - dice
• 6 hard boiled eggs - peel and dice
• Celery is optional, Angie doesn't use, Aunt Pam does
• Mix these three together
• In a separate bowl, mix: 
• 4-5 tbsp Miracle Whip
• 1 tbsp Yellow Mustard
• sprinkle onion salt
• sprinkle celery salt
• salt and pepper to taste
• splash apple cider 
• Taste - if you need, you might need to add a touch of sugar.  If your sauce tastes good, your salad will, too.
• Pour over egg/potato mixture and sprinkle paprika on top.

Well, that answers so many questions.  HOORAY!

So, my inaugural attempt gave me the amounts and ratios - because potatoes around here can be the size of my fist or the size of my face.  And I only had onion powder, but adding a smidge more salt should have done the trick, and it needed the sprinkle of sugar.  But, even though my sauce tasted good before I poured it, my potato salad tasted like raw potato and hard-boiled eggs.  It was soooo bland. I called Aunt Pam because how much is a "sprinkle" to her?  A teaspoon?  A tablespoon?  

And throughout this, we just laugh at my many examples of "There is no recipe, I just know what it tastes like" debacles.  And don't get me started about my "special" crocheted wash rags.

Enter a visit from our mother!  Wait!  I'll bet she knows how to make it.  "Hey mom - will you see if you have a recipe for Grandma's potato salad?"   She had one, but it was ingredients only, no amounts.  Great.  I already have the ingredients (they matched what Aunt Pam said).  So during her visit, she gave it a try - while I insisted she measure and write down every single thing she put in the bowl.  And voilà.  THE potato salad.  And yep...I knew it when I tasted it.  But I now have the recipe:

Potato Salad

5 red or russet* potatoes-the size of your fist
5  eggs
2-3 celery stalks, diced (optional)
1/4 c Miracle Whip (not fat free kind)
2 tsp yellow mustard
1/2 - 1 tsp apple cider vinegar
2-3 tbsp sugar
1/2 tsp each of salt, pepper, and celery salt, onion powder
1/4 tsp paprika, for pretty looks

• Peel and halve potatoes. In a medium-sized sauce pan, boil the potatoes covered in water on high until just fork tender (you want them to be a little firm so they keep their shape when diced).  Drain.
• Place eggs in a medium sauce pan and cover with cold water until at least an inch over the top of the eggs. 
• On high heat, bring eggs to a boil.  Once rolling boil, reduce to medium heat and let them simmer for 10 minutes.  
• Once timer goes off, remove from heat, rinse under cold water to stop the cooking process.
• The potatoes should be cool enough to dice.  After diced, put in large bowl.
• Peel and dice eggs, add to potatoes.
• If adding celery, dice and add to potatoes and eggs.
• In separate bowl, mix the remaining ingredients except the paprika, until well incorporated.
• Pour over potatoes and eggs.  Mix gently.
• Sprinkle paprika over salad.
• Refrigerate until serving.

This is really great left over so I put into single serving containers for my lunches for work.  

*when our mom was here, I only had red potatoes.  I've used both kinds and can't really tell a difference in taste or texture.  But since I've only used the two kinds, that's all I can recommend.

Update Aug 2020:  I only had celery seed on hand. Added a smidge more salt to accommodate celery salt. Also, I forgot the sugar and it turned out great. So that is clearly optional. LOL!  If too salty, just add a little more miracle whip and mustard. 

Festive Salsa

For our holiday feast, our mom suggested we add this appetizer to the already ginormous menu. And boy, are we glad she did. It's scrumptious!!

Festive Salsa

1 small bag cranberries
1 bunch green onions, root end removed, cut in half
1 jalepeno pepper, seeds and membrane removed
1/2 bunch cilantro (optional), we used parsley flakes (fresh parsley would have been better)
1/4 c sugar
1 8 oz cream cheese
Crackers for serving

Mix cranberries, green onion, pepper, cilantro or parsley, and sugar in food processor until well incorporated.

Store in refrigerator until ready to serve, best if overnight.

Pour over cream cheese and serve with crackers (wheat thins are our favorite)

p.s.  Mom got this recipe from her friend Cindy Shaw

Divinity

This recipe  from our Grandma Lena has always scared me.  I knew I couldn't even attempt it until I had a stand mixer.  Well, I've had one of those for 10 years now, so must have been scured for other reasons!  Maybe it's the rumored humidity level that affects the candy "setting up" properly.  Or maybe it's because I just don't like to eat it.  But I've always wanted to try making it.  And it's our dad's favorite, so...

When our mom was here for the holidays, we decided to make it.  Knowing we had an "expert" to guide us through the otherwise lacking "recipe" made us willing cooks!!

And again, Travis saved the day!  Our individual candies weren't setting up right.  He found some really great directions on the internet that we'll include.  Praise!!

Divinity**

6 c sugar
2 c light corn syrup
1 c water

Mix well in a large stock pot and cook at a roiling boil until temperature reaches 250 degrees on a candy thermometer.  Stir constantly.

When the candy is almost to temperature, in a stand mixer,  beat 4 egg whites until stiff.  Add 2 tsp vanilla and 1/2 tsp salt.  Mix until well incorporated.

While the mixer is on medium speed, drip candy mixture into the egg mixture SLOWLY (the stream is about the size of a piece of string).  It is almost so slow you couldn't see the candy moving.

When this is done, beat on medium/high speed until the candy loses it's shine and turns a dull white.  We didn't mix long enough and our first attempts of dropping them didn't work...they just fell into puddles and didn't keep their fluffy shape.  It's important to mix until the color is not shiny anymore.

At this point, you can add 2 cups of chopped pecans...optional.

Drop by teaspoon onto wax paper (or, if you only have parchment paper, lightly grease it with butter or olive oil spray).  Store in tight container.

**this is the full recipe.  It's HUGE!  We recommend starting with a half recipe.

Thanksgiving Feast - Dessert - Pumpkin Pie

We call this "Don't Eff Up My Pumpkin Pie" recipe.

We love to make pies, but we generally don't have time to create two.  So we usually get the Pumpkin Pie from Costco.  I got really ambitious one year and made the Pumpkin Pie our mother always makes the night before our big dinner.  It turned out amazing.  Travis (who was upstairs in the man cave all day watching shows) said, upon trying a piece, "Where did you get this?"  I said, "I made it."  He said, "No really, where?   You don't even like pumpkin pie."  I said, "No, but you all do.  How is it?"  He said, "Wow, La.  I'm impressed.  It's really good."

Then I got too confident.  The next year, we tried this recipe from Tyler Florence.  To which Travis said, "You'd better not eff up my pumpkin pie."

Pumpkin Banana Meringue Pie

Pie Crust:

2 c all-purpose flour, plus more for dusting
5 tsp sugar
Pinch kosher salt
12 tbsp cold unsalted butter, cut into small pieces
2 egg yolks
Ice water

For the filling:

2 whole sugar pumpkins
6 bananas
3 large eggs, plus 1 egg white
1/2 c sugar
1 tsp ground cinnamon
2 tbsp unsalted butter, softened
1/2 tsp freshly grated nutmeg
1 c heavy cream
Pinch kosher salt

For the meringue topping:

4 large egg whites
6 tbsp confectioners' sugar
1/4 tsp cream of tartar
Pinch salt

Directions

Crust:

1. Combine the flour, sugar and a pinch of salt in a large bowl. 
2. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. 
3. Work in egg yolks and 1 to 2 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. 
4. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
5. On a floured surface, roll the dough into an 11 to 12-inch circle with a floured rolling pin.
6. Ease the dough into a 9-inch pie pan, pressing firmly into the bottom and sides. 
7. Trim the excess dough, then pinch the edges. 
8. Refrigerate until ready to fill.

Filling:

1. Preheat the oven to 350 degrees.
2. Split the pumpkins down the middle and scoop out the seeds. 
3. Arrange on a roasting tray, cut side up, and roast for 20 minutes. 
4. Remove the pumpkins from the oven and lay bananas (in their skins) around and between the pumpkin halves. 
5. Return to the oven and roast for another 10 minutes. 
6. Remove from oven and let cool slightly before handling, about 5 minutes.
7. Scoop out the pumpkin flesh and add to a food processor. 
8. Peel the bananas and add the flesh to food processor as well. 
9. Add the 3 eggs, sugar, cinnamon, 2 tablespoons butter, nutmeg, heavy cream and salt. Puree until smooth.
10. Put a baking sheet on the bottom oven rack and preheat to 375 degrees.
11. Pour the filing into the prepared pie shell. 
12. Lightly beat the egg white. 
13. Brush the pastry edges with the egg white and sprinkle with a bit of sugar. 
14. Carefully arrange the pie on the preheated baking sheet, lower the oven temperature to 325 degrees and bake it until the pie is set but still jiggles slightly, about 50 minutes. 
15. Remove from the oven and let cool completely.

Topping:

1. Beat the egg whites, powdered sugar, cream of tartar, and a pinch salt in a large bowl with an electric mixer until glossy medium peaks form, being careful not to over beat.
2. Spread the meringue mixture over the top of the pie, covering right to the edges. 
3. Using the back of a spoon press lightly into the meringue and pull up on the spoon to form peaks all over the surface of the meringue (alternatively you can use a piping bag with a large star tip if you choose).
4. To cook the meringue, preheat the broiler with the rack in the highest position. 
5. Put the pie under the broiler and broil until the meringue is set and golden brown, about 7 minutes, watching carefully to avoid burning, as it cooks quickly. 
6. Remove from the broiler and cool before serving.

After it was all done (after burning the meringue the first time, Travis was able to salvage the pie and the second meringue by using his torch to cook it) it was so pretty.  Then I took a bite.  I promptly spit it out.  And then I cried.  It was just AWFUL.  After my reaction, no one else would try it.  It really tasted so bad.  Like pumpkin-banana flavored dirt.  And we ruined Travis's favorite part of this whole meal.  Never again.  If you all are brave enough and try it, do let us know.  We know a couple of things we did wrong (we didn't roast the pumpkin long enough and really...does a homemade crust ever turn out?)

The biggest lesson of this whole feast is this:  Get the can of Libby's Pumpkin puree and follow the recipe on the back (using the Pillsbury pre-made pie crusts).  Our mother has done it for years.  When I made it, it turned out awesome.  It's tried and true.  

 

Thanksgiving Feast - Dinner - Big Ass Bowl Dressing

Dressing or Stuffing?  Age old debate.  And even over what each means.  In my immediate family, dressing is done in a separate dish.  Stuffing is done on the inside of the turkey.  Mostly same ingredients, just different technique.

This dressing recipe was originally called "Sage Dressing" and comes from my Grandma Alice, on my mom's side.  It is AMAZING.

It was renamed after we tried to make this dressing without the "big ass bowl" that our parents have. This bowl lived under the stairs and was used for popcorn balls and this dressing recipe.  It was called the "silver bowl" back then.  When we ventured out on our own with this meal, our parents brought their bowl for us to use.  You can see what we are talking about here.  Ours is a little smaller, but the visual might help.  Then one year, they weren't here and we tried to make this in two separate smaller bowls.  It was the biggest mess.  And we said, "Sure wish we had that big ass bowl right now".  We now BOTH own a big ass bowl.  When I got mine, Travis, my sweetie, said, "What on earth are going to do with this the other 364 days of the year?"  And you'll never guess who uses it for butchering deer and elk?  Hmmm.  What will we do with it?

Big Ass Bowl Dressing

7 loaves of white or wheat bread

6-8 c turkey broth, canned or homemade (recipe to follow)
1 cube butter (1/2 c)
1 onion, chopped (easiest to chop in the food processor)
3-4 celery stalks, chopped (easiest to chop in the food processor)
3/4 c water
8 eggs
To your taste (amounts we used):
Parsley Flakes (3 Tbsp)
Black Pepper (1 Tbsp)
Rubbed Sage (1 Tbsp)
Ground Sage (6 Tbsp)
Poultry Seasoning (4 Tbsp)

1. Preheat oven to 350 degrees.
2. In big ass bowl, break bread into bite sized pieces.
3. In a microwave safe bowl, combine chopped onion, celery, butter and water. 
4. Microwave covered 4-6 minutes until butter is melted and the celery and onion are soft.
5. Pour mixture over bread.
6. In a separate bowl, whisk eggs together.  Add spices.  Mix well.
7. Pour this mixture over the bread.
8. Pour turkey broth over bread.
9. Mix all well until bread is soft and all ingredients are well incorporated.
10. If dry, can add more broth.
11. Put in large baking dish (we use this 9"x13" baker from Pampered Chef) and bake for 1 hour until top is crispy.

Turkey Stock

Turkey neck and items from turkey bag when removed from packaged turkey.

2 white or yellow onions, cut into quarters

26 whole cloves, pressed into onion pieces

3 bay leaves

4 celery stalks, cut in half

6 cloves garlic

add water and/or chicken broth until large sauce pan is 3/4 full

1 tbsp salt

1 tbsp pepper

add season salt and paprika to taste

1. Rinse turkey pieces.
2. Place in large sauce pan.
3. Add remaining ingredients.
4. Simmer in large sauce pan, covered, on med-high heat for 2 hours.
5. Strain out large items and save stock.