Sweet, Sweet Sunday

Making the Perfect Potato Salad

Just in time for all the upcoming summer cookouts—such as the 4th of July—next on the perfect potato recipe agenda is making the perfect potato salad.
The perfect potato salad will be super creamy with the perfect potatoes creamed with the perfect dressing and combined wit just the right amounts of boiled eggs, sweet onion, sweet pickle relish, celery, and anything else you might like to add.
The following potato salad recipe is very simple to make and will make sure that the potato salad that you serve at all the upcoming summer festivities with be truly delicious and the perfect accompaniment to your hamburger, grilled ribs, and anything else on the menu.
(Before we even get started though, let me remind you that you need to make your potato salad ahead of time so that the flavors can all meld together.

 

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What kind of potatoes should I use…and how many?

You will need about 2 1/2 to 3 pounds,…about six,,,Yukon gold potatoes…

Avoid using russet potatoes…they tend to fall apart.

Yukon Gold potatoes are the best potatoes for making potato salad for many reasons, such as the facts that they…

  • are creamier
  • are sweeter
  • cook quickly
  • have a thinner skin, which means that they are easier to peel
  • hold their shape well after cooking

 

 

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How do I cook the potatoes?

  1. Do not cut or peel the potatoes before cooking them…cook them whole. This will help them maintain more of their flavor and natural sweetness.
  2. Add the potatoes to cold water and then bring to a boil  This will give you a better consistency than if you had added the potatoes to hot, boiling water.
  3. Add a tablespoon to the water. This will give the potatoes more flavor. Adding salt to the cooking water brings out the flavor of the potatoes.
  4. Cook the potatoes for 10-15min or until you can easily pierce the potatoes with a fork.
  5. Drain the potatoes.
  6. Set them in a bowl of ice for a couple of minutes to keep them from cooking even more.
  7. Once the potatoes are cool enough to handle, peel them and cut into large diced pieces.
  8. Put the warm potatoes to a large bowl.
  9. Stir in a few hearty splashes of a vinegar-y liquid—such as white vinegar, apple cider vinegar, red wine vinegar, or dill pickle juice—the potatoes are still warm  This will give your potato salad a subtle flavor punch
  10. Allow the potatoes to cool for at least 15min before adding your dressing.

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Dressing,,,Mix the following together…

  • 1-1/2C mayonnaise
  • 1/4C yellow mustard
  • 1 1/2tsp celery seed
  • 2tsp sugar
  • 1/2tsp onion powder
  • 1/4C sweet pickle relish
  • salt and pepper according to taste

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Extra ingredients….Once you have your cooked and chopped potatoes coated with your dressing, it’s time to add anything else that you would like in your salad, such as…

  • Boiled Eggs…5 eggs peeled…This will add texture and extra creaminess.
  • Celery…2 large stalks, diced…Celery adds a nice crunch.
  • Dill or Sweet Pickle
  • Onion…6 diced green onions or half of a sweet onion…This will add sweetness and crunch …but make sure that the onion doesn’t overpower the the flavors of the rest of the salad ingredients. You can help take the raw edge off the onion by putting the chopped onion in cool water for about ten minutes.

Finally you might want to add fresh Herbs…Herbs most commonly used in potato salad include…

  • chives
  • cilantro
  • dill
  • parsley
  • tarragon

Finally after combining the potatoes, the dressing, and the “stuff”…sprinkle some paprika on top….just because that’s probably how your grandmother and mother would have done it…not sure it actually adds anything to the salad except for color, right?

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Now cover your salad with plastic wrap and refrigerate for at least four hours.

Your potato salad will stay good in the refrigerator for up to 3-4 days…assuming it hasn’t been eaten by then, of course…

 

Sweet, Sweet Sunday

Weiner Schnitzel

Authentic Wiener Schnitzel Recipe

Perhaps the best known schnitzel and the one that first comes to mind whenever the topic of schnitzel comes up is weiner schnitzel.

There is nothing like a perfectly breaded, perfectly fried, and perfectly crispy wiener schnitzel, complete with a juicy interior. I have eaten them many, many times.

 

 

But the truth is that I’ve never been able to cook a wiener schnitzel nearly as the ones that I ate whenever we were stationed in Germany.

You would think that this would be so easy…especially since the recipe is so darn simple…

But getting that perfectly breaded, perfectly fried, and perfectly crispy wiener schnitzel all boils down to technique.

SInce we are talking about cooking methods, or techniques, let’s take a look at how to supposedly make wiener schnitzel that honestly doesn’t taste like cafeteria food.

The Meat

Wiener Schnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal.

If what you yourself would call Weiner Schnitzel actually isn’t made from veal, but some other type of meat—such as pork loin or chicken—cooked in the same style…it should technically be called “Schnitzel Wiener Art,” not wiener schnitzel.

Remember that regardless which type meat you choose to make your wiener schnitzel, or any other simple dish like this, it is especially important that you choose quality ingredients.

And regardless what type of meat you decide to use, the meat must be very thin.

It is important that you meat be thin because you will frying it at high heat for a short period of time, and you want to be sure to get that perfect crispy crust without leaving the middle of the meat raw.

Pounding your meat will not only make your cut of meat tender, it will also tenderizes it.

Getting your cut of meat thin enough to make wiener schnitzel can be done with the help of a meat mallet.

To do this, lay your cutlet between two pieces of  Saran Wrap. Then pound the meat with  the flat side of a meat tenderizer, an empty wine bottle, or a small pot until it is about 1/4″ thick.

Once your meat is thin enough, lightly season both sides with salt and pepper.

 

 

 

Breading

To make four wiener schnitzel, you will need the following ingredients… 

  •  1/2C flour
  • 1tsp salt
  • 2 eggs
  • 3/4C breadcrumbs

First pour about 1/4″ of oil into a frying pan and start heating your oil.

You should not let the meat sit once breaded. Otherwise your schnitzel will not turn out as crispy.

Now, just like when we have been breading any of the other foods so far, lay out your work station, which should consist of…

  • a cookie sheet for your uncooked meat
  • three bowls for your breading “stuff”—a bowl for your flour, a bowl for your eggs, and a third bowl for breadcrumbs
  • another cookie sheet for your breaded meat

Once you have your work station set up, dip the chops in the flour, the egg, and the breadcrumbs, making sure to coat both sides and all edges with each ingredient.

When you are dipping your meat into the breadcrumbs, be careful not to press the breadcrumbs into the meat.

 

 

 

Cooking

You want to start cooking the schnitzel as soon as you get it breaded. If you wait, the schnitzel will not turn out as crispy.

First preheat your oven and place a cookie sheet in the oven. As the schnitzel are fried, you will be putting the cooked ones on this tray while you finish cooking the rest of them.

Now before adding your meat to the skillet, check to make sure that your oil is hot enough.

Your oil should be at a temperature of about 325°F to 350°F. If the oil is too hot, the crust will burn before the meat is done. If the oil is not hot enough, the crust will be soggy.

Once you know that your oil is hot enough, start placing cutlets in the pan, being careful not to overcrowd the pan.

Fry the schnitzels until they are golden brown, about four minutes per side, flipping them only once so that the breading will be more likely to stay on.

Watch your schnitzel carefully as it is cooking so that it doesn’t burn.

 

Also swish the cutlets around a little with your fork as you are cooking them to make sure that the schnitzel isn’t sticking to the bottom of the pan.

Once a batch of schnitzels is cooked, put them in the oven on the baking sheet while you finish cooking the rest of them.

Serve immediately with slices of fresh lemon and parsley sprigs.

 

 

 

Side Dishes

Obviously, you could have whatever side dishes you want with your schnitzel but there are a few side dishes that are commonly served along with schnitzel at most German restaurants.

Sweet, Sweet Sunday

Sing A Ballad to the Salad

So now that we all know how to make the perfect soup…

Now what?

 

 

Well, since my goal is to work my way through the Raw Foods pyramid in an effort to learn how to cook more healthy for the sake of my newly-diagnosed diabetic husband,

and the base of the Raw Foods yramid is leafy greens…

 

It only goes to reason that eventually we’d talk about salad, right?

 

…but salad can get so very boring…especially when you are constantly eating  bagged salad night after night after night.

 

So let’s see what’s required to make a salad actually worth eating, and then sing ordinary baggad salad a farewell ballad.

In the next few posts, we’ll be taking a look at…

  • Leafy green
  • Vegetables
  • Add-ins
  • Dressing your salads
  •  

So let’s get ready to all raise the bar on our at-home salad bar, ready?