Best Intentions

I was just trying to get a photo of the salad that I’d made for lunch.

This salad was topped with pieces of perfectly-ripe avocado and goat cheese crumbles; the greens were a combination of iceberg lettuce and an Asian plant (tatsoi maybe?) that was new to me and now I can’t for the life of me be sure of the name. I wanted to sing the praises of this new-to-me vegetable and speculate on different uses in my future cooking.

However, I barely got a photo in before I was so rudely interrupted by having to chase a cat away from my lunch.

Teep isn’t ours; he belongs to a friend of a friend who is currently vacationing overseas. We’re just pet-sitting him. He’s not allowed on food prep surfaces and he knows it, but he’s still a cat and has to push the boundaries once in a while. He’s a real sweetheart and is quite patient with my children. This is especially endearing as my youngest is trying very hard to force her love upon him. His manners are usually better than this. I guess the smell of the goat cheese was just too intriguing.

Hopefully the next meal I photograph will be cat-free.

Mom’s Potato Salad

Back when I started writing this blog, I set a personal goal to record the recipes that I had grown up with. I didn’t want my descendants to encounter the same issues that I’d had when my grandmother passed away and took her knowledge of family favourites with her.


Mom’s basic potato salad.

To this end, I asked my mother the other day for her potato salad recipe so that I could post in online (it’s one of my favourite summer dishes). Much to my dismay, she explained to me that she had no real recipe and added ingredients until it “looked right”. After telling me this, she laughed a bit, because she used to get frustrated with my Nan and her approach of “a little bit of this, a touch of that” dishes that were downright impossible for her to recreate.


Mom’s basic potato salad.

So Mom and I set aside some time at the cottage this summer to measure all her ingredients and record everything that she did to make her potato salad. This one of her most often-requested potluck or barbecue dinner dishes, and indeed, it got rave reviews when I made her recipe for the most recent potluck. As a bonus, it is both simple and a great make-ahead dish. Actually, it’s easier to prepare the ingredients a day ahead, then combine them into the final dish on the day it will be served. It takes the pressure off of hosting when you know that at least one dish is ready and waiting in the fridge.


Mom’s potato salad made fancier by leaving the potato skins on and including bacon bits.

Mom’s Potato Salad
Makes about 7 cups of salad

You will need:
6 cups potatoes (any variety) cut into bite-sized pieces
This recipe works well with both older and new potatoes. With older potatoes, peel before cutting. With new, thin-skinned potatoes, wash them and leave the skins on before cutting.
Place the potatoes into a large pot and cover with water. Boil potatoes until they are soft enough to be pierced by a fork, but not yet mushy. Drain and refrigerate in a covered container until cool (this can be done overnight).
While the potatoes are cooking, hard-boil:
6 large or extra-large eggs
Place eggs into cold water until they are cool to the touch. If assembling the salad the next day, the eggs can be left in their shells in the fridge overnight.
Place the cooled potatoes into a large mixing bowl. Peel the eggs. Cut up 4 of the 6 eggs into bite-sized pieces (usually eighths or smaller), setting the two most aesthetically pleasing eggs aside as topping.
To the potatoes and eggs add:
1 cup mayonnaise*
1 tsp table salt
1 tsp yellow mustard
3 Tbsp finely chopped green onion or chives
Optionally, you may add:
(375g package of low-salt bacon, cooked and chopped into bits)**
Mix well until all ingredients are evenly coated.
Scoop the salad into a serving dish, or simply serve in the mixing bowl for informal gatherings. Optionally, you may lightly sprinkle over the salad for looks:
(a dash of paprika)
Cut into quarters the 2 eggs you set aside. Arrange the eggs at the center of the salad in a sunburst pattern.
Serve.
This recipe may easily be multiplied in order to serve a larger number of people.


Mom’s fancy potato salad.

*Regular, olive oil, reduced-fat, or reduced-fat olive oil mayonnaise are all acceptable. However, do NOT use salad dressing or Miracle Whip, the flavour is all wrong in this dish.

**If you add reduced-salt bacon, halve the amount of salt in the recipe. I prefer the reduced-salt kind, but if you have to use regular bacon, don’t add any salt at all.

Potluck Dinner

Last night I attended a potluck dinner held in honour of a members of my husband’s extended family visiting all the way from Germany. For the occasion, my in-laws rented the party room in their friends’ posh apartment building, which was the fanciest location in which I have ever attended a potluck. However, the view of the Rideau River and Rivierain Park were gorgeous coming up onto sunset. (I’m assuming the views of downtown at sunrise would be equally spectacular, but at by evening the sun was too much in our eyes to appreciate it.)

Given that the guests of honour were international, I went all out and cooked up a storm of dishes to bring along. I wanted them to get a taste of the favourite Canadian dishes that I grew up with.

On the far left is the fancy version of my mother’s potato salad (recipe here). At the center is maple pecan butter tarts, using the recipe found on page 234 of The Canadian Living Cookbook (Carol Ferguson, 1987). Despite these being one of my absolute favourite desserts ever, this was my first time ever baking them. I think they turned out rather well, although the filling did overflow the crust a little bit. Lastly, I made up a batch of my Nan’s Pan Rolls.

I always worry that my cooking won’t hit the right note with the guests at a party, but this time every last bit of food I brought was consumed. I actually should have made a double batch of the potato salad, because a number of people came back for seconds and were audibly disappointed when there was none left. I got quite a few compliments on the rolls and tarts, too, but I think the potato salad was the biggest hit. The German grandmother hunted me down and made sure to make it clear, in her few words of English and copious hand gestures, that she absolutely loved it. I couldn’t be more pleased.

Stormy Supper

The other day we had a couple of friends over for dinner at the cottage that my parents are renting, which is always a lovely way to spend an evening. I feared that our plans may have been dashed when a harsh wind blew in from the west, raising whitecaps on the lake, and causing the power to flicker. I was afraid that I wouldn’t get the chance to finish cooking dinner before the incoming storm knocked the power out entirely, and we might have to serve our guests peanut butter and banana sandwiches and leftover salad.

Luckily, although the power went down for a few seconds here and there, it was on for long enough to prepare a decent meal — even though we kept candles lit and flashlights on hand anyway just in case. We had a plethora of leftover salads to choose from: potato salad, macaroni salad, coleslaw, kale and cabbage salad, and some spinach & fruit & goat cheese salad like I’d had a few days previous. I picked the spinach and macaroni salads for myself, along with a sweet mustard baked sausage, and some boiled baby potatoes.

Once the storm blew in, the wind let up a little bit, with torrential rain, lightning, and thunder taking the center stage. My photos are exposed so that it’s possible to actually see what was going on outside, but to the naked eye it was as if dusk had arrived hours early.

I felt truly lucky to be indoors watching the weather under a good, stout roof — even a roof with gutters plugged with pine needles so that the water cascaded over them instead of flowing down the pipes. Instead of enjoying a lovely dinner at the cottage watching nature’s show, we could have been on a family camping trip.

Fish Sandwich & Side Salad

Dinner last night was a fresh and summery breaded cod sandwich served with a spinach and goat cheese salad. I’d love to say that this was due to a fantastic advanced planning, but it was mostly because I had picked up both the fish and the salad ingredients at 50% off because they needed to be eaten soon. Also, I’d been feeling like a fast food fish burger, but I thought I could manage something better at home.

The cod was dipped in egg, then in a combination of dried dill and panko (Japanese bread crumbs), then lightly fried in a bit of olive oil. The bread was the lightly toasted basic white bread on page 14 of The Complete Guide to Bread Machine Baking from Better Homes and Gardens (1999). For a bit of additional flavour, I spread President’s Choice tartar lightly on one half of the bread, and for crunch I added some chopped romaine lettuce. This made for a lovely light sandwich that nonetheless was quite filling.

The salad is based on one that I love to buy pre-made at the grocery store (when it’s on sale, of course), which is really easy to make at home. The base is baby spinach, which it topped with quartered strawberries, drained canned mandarin slices (the kind in pear juice, not syrup), sliced cucumbers, and blanched, sliced almonds. My favourite cheese for this salad is Woolwich Dairy Soft Unripened Goat Cheese Crumbles, which are much milder and creamier than most other goat cheeses I’ve tried. As a bonus, goat cheese doesn’t seem to upset my stomach, so yay for dairy I can actually eat!

Clean-Out-the-Fridge Food

A coworker of a friend had a rhubarb plant that was trying to take over the world, so my friend was nice enough to claim the excess stalks for me and then meet up with me so I could get them. Since I knew I wasn’t going to have the chance to use up all of the rhubarb before it went bad, I washed it, chopped it, and divvied it up into portions for the freezer. However, I did set a bit of it aside so that I could make up another batch of rhubarb muffins (125 Best Quick Bread Recipes by Donna Washburn & Heather Butt (2002), page 22).

These muffins are a real hit around my house, and most of the batch of twelve was gone before the end of the day. I didn’t have any oranges or orange juice around the house (and I didn’t want to go out), so I omitted the orange zest and juice from the recipe. Instead I put 3 Tbsp lemon juice and 3 Tbsp sugar into a measuring cup, then added enough water to bring the level up to 2/3 cup. This gave me the proper amount of liquid, but with a bit of acidity and sweetness. The recipe is also for a loaf instead of muffins, but I just greased my muffin tin and filled the twelve sections with the batter, and baked it at the recommended temperature for about 25 minutes. Despite all of the changes, this recipe turned out really well!

Then it was time to make dinner. Once again, I didn’t want to hit the grocery store, so it ended up being a “use up the food in the fridge” kind of day. I thawed some chicken broth that I had made previously, chopped up some leftover chicken and peeled some carrots, then brought that all together to become chicken noodle soup. I even had a chance to use up some of my excess Canadian Eh? Shapes Pasta. I served the soup alongside tabbouleh (the Joy of Cooking (2006 edition), page 362), which was made with parsley and mint from my garden. The bread was day-old improvised white bread which has a whole story of its own behind it, but that tale will have to be told another day. All in all, I was very satisfied with this clean-out-the-fridge meal!