The World’s Best German Potato Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 27, 2011
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My neighbor, a German lady who is ninety-three years young, and the most wonderful cook, gave me, with a twinkle in her eye, I might add, her recipe for German Potato Salad.  She’s made it for the past seventy years, always to rave reviews, and is very different in others I’ve tried in the past, as she uses equal proportions of sugar, water, and vinegar.  Most recipes just use a few tablespoons of sugar at the most, she uses a whole cup, but trust me, it isn’t too much.  I also made this using Splenda instead of sugar with great results, but I would suggest the first time, you make it fully leaded.

I know, we all tweak our recipes, but please, don’t change a thing, make this exactly like the recipe and your family will love you forever!  It’s good warm, but better if you make it ahead and let it set at room temperature for a couple of hours.  It’s also great cold.  Oh, what an amazing recipe this is.

~ jan

LeeAnn’s Amazing Potato Salad
4-6 red skinned potatoes, leave the peeling on
1 large onion, diced
1/2 red or orange pepper diced
1/2 green pepper diced
4 hardboiled eggs
6 slices of bacon, diced (cut into small dice, then cut in half vertically so that you have really small pieces)
salt and pepper to taste

1 heaping tablespoon flour
1 cup apple cider vinegar
1 cup water
1 cup sugar

Steam potatoes until tender.  Cook hardboiled eggs.

Saute diced bacon until crisp and remove with slotted spoon.  Saute onion, red and green pepper in bacon drippings until limp and tender.  Add heaping tablespoon of flour and stir until incorporated into the drippings.  Add water, sugar and vinegar and cook for several minutes until it thickens slightly. (Mixture won’t be thick, it will be slightly runny).  Taste and correct with salt and pepper to taste, I use probably an additional 1/2 teaspoon of salt and a teaspoon of freshly ground pepper.

Slice potatoes thinly, then cut in half so they are smaller bites (I don’t remove the skin) and chop eggs.
In 9x13 pan or large casserole dish, spread out potatoes, then sprinkle eggs on top of the potatoes, then sprinkle the reserved bacon on top and pour the bacon drippings, peppers, onions, water sugar and vinegar over the potato mixture.  Let it sit for a bit for the flavors to marry.  This is great warm, at room temperature, or cold.

VERY Cherry Stuffed French Toast

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 04, 2011

  • 8    eggs
  • 1/4  cup  evaporated milk
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  salt
  • 6 thick slices of french bread, slit in the center to make a pocket
  • 1  8-ounce package  cream cheese, softened
  • 1  21-ounce can  cherry pie filling
  • 2  tablespoons  butter, margarine or cooking oil
  •     Granulated or powdered sugar (optional)
  •     Maple-flavored syrup (optional)
  • Directions

    1. In a large mixing bowl, beat together eggs, evaporated milk, vanilla, cinnamon, nutmeg and salt. Set aside.

    2. Spread each slice of the bread with some cream cheese. Top six of the slices with cherry pie filling, spreading almost to the edges.

    3. Cover each with the remaining bread slices, cream cheese side down. Dip in the egg mixture.

    4. In a skillet or on a griddle, cook the sandwiches in hot butter over medium heat for 2 to 3 minutes on each side or until golden brown.

    5. Cut filled French toast into halves or quarters and dip in or sprinkle with sugar, if you like. Serve with hot maple syrup, if you like. Makes 6 servings.

    Source: Adapted from a recipe from Midwest Living

     

    Lime Angel Food Cake with Lime Glaze and Pistachios

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 04, 2011

     

    ingredients

    Cake:
    • 1 cup cake flour
    • 1 1/2 cups superfine sugar, divided
    • 1/4 teaspoon salt
    • 10 large egg whites, room temperature
    • 2 teaspoons finely grated lime peel
    • 1 teaspoon vanilla extract
    • 1 teaspoon cream of tartar

    Lime syrup and lime glaze:
    • 1/2 cup sugar
    • 4 tablespoons fresh lime juice, divided
    • 1/2 cup unsalted raw pistachios (about 2 ounces), finely chopped in processor
    • 1/2 cup powdered sugar

    • Special equipment: 10-inch-diameter angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan)

    preparation

    For cake: 

     
    Position rack in center of oven and preheat to 350°F. Sift flour, 1/2 cup superfine sugar, and salt into medium bowl; repeat sifting 3 times. Using electric mixer, beat egg whites, lime peel, and vanilla on medium speed in large bowl until frothy (mixture may turn neon green but color will change when remaining ingredients are added). Add cream of tartar; increase speed to high and beat until soft peaks form. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Fold in remaining flour mixture in 2 more additions just until incorporated. Transfer to ungreased 10-inch angel food cake pan with 4-inch-high sides and removable bottom (do not use nonstick pan); smooth top.

     

    Bake cake until pale golden and tester inserted near center comes out clean, about 38 minutes. Immediately invert cake onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or metal funnel and cool cake completely.

     

    Using long thin knife, cut around cake sides and center tube to loosen. Lift out center tube with cake still attached; run knife between cake and bottom of pan to loosen. Invert cake onto rack, then turn cake over, rounded side up. Set rack with cake atop rimmed baking sheet.

     

    For lime syrup and lime glaze: 

     
    Combine sugar and 3 tablespoons lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake. Immediately press pistachios onto top and sides of cake, pressing to adhere.

     

    Stir powdered sugar with remaining 1 tablespoon lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.

    Transfer cake to platter; cut into wedges and serve.

    Test-kitchen tip:Be sure not to use a nonstick pan or to grease or butter the cake pan for this cake. Because this cake is cooled upside down, you want it to stick to the sides a bit. If your angel food cake pan doesn’t have feet, have a metal funnel or a bottle with a slim neck nearby. You'll invert the tube of the pan onto the funnel or bottle as soon as the cake comes out of the oven.



    Source:  Epicurious

    Stuffed Burgers with Pepper Jack Cheese

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 18, 2011

    These beef burgers are filled with piquant pepper jack cheese, then cooked and topped with guacamole and crispy bacon.


    Ingredients:


    2 large avocados, preferably Haas, peeled and pitted
    1 Tbs. fresh lime juice
    Kosher salt, to taste
    1 1/2 Tbs. chopped fresh cilantro
    1 1/2 lb. ground beef
    2 oz. pepper jack cheese, grated
    Freshly ground pepper, to taste
    4 hamburger buns
    8 bacon slices, cooked until crispy

    Directions:


    Prepare a medium-hot fire in a grill. Place a cast-iron griddle on the grill to preheat. 

In a bowl, combine the avocados and lime juice and mash them together with a fork. Season with salt and stir in the cilantro. Set the guacamole aside. 

Divide the ground beef into eight 3-oz. portions and shape each into a ball. 

Using a stuffed burger press according to the manufacturer’s instructions, make 4 burgers, stuffing each with 1/2 oz. cheese. Season the burgers with salt and pepper. 

Place the burgers on the griddle and cook, turning once, about 4 minutes per side. Place the burgers on the buns and top each with 1/4 cup guacamole and 2 bacon slices.

    Serve immediately. Serves 4.

    Williams-Sonoma Kitchen.

    William- Sonoma Mac And Cheese Frittita

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 18, 2011

    Ingredients:

    • 8 eggs
    • Salt and freshly ground pepper, to taste
    • 1 1/2 tsp. unsalted butter
    • 2 1/2 tsp. vegetable oil
    • 3 cups cooked macaroni, chilled
    • 6 oz. ham, cut into 1/4-inch cubes
    • 3/4 cup fresh or frozen peas, blanched if frozen
    • 8 oz. cheddar cheese, cut into 1/2-inch cubes

    Directions:

    In a bowl, whisk together the eggs, salt and pepper. Set aside. 

    In the deep half of a frittata pan over medium heat, melt the butter with 1 1/2 tsp. of the oil. Add the macaroni, ham and peas and cook, stirring occasionally, until heated through, about 2 minutes. Using a spatula, flatten the mixture and spread it evenly across the pan. Cook, without stirring, until a golden crust forms underneath, 5 to 6 minutes. Sprinkle the cheese on top and let melt for 1 minute. 

    Meanwhile, in the shallow half of the frittata pan over medium-low heat, warm the remaining 1 tsp. oil. Pour the eggs over the macaroni in the deep pan. Place the shallow pan upside down on top of the deep pan and cook until the edges of the frittata are set and the center is beginning to set, about 4 minutes. Uncover the pan and gently run the spatula around the edge of the frittata to loosen the sides. Re-cover with the shallow pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 2 to 4 minutes. 

    Carefully slide the frittata onto a serving plate and let rest for 3 to 5 minutes before slicing. Serves 8.

    Williams-Sonoma Kitchen.

     

    Clementine Bakery Butterscotch Brownies

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 17, 2011

     

    Note: Adapted from Clementine Bakery in Los Angeles

    3/4 cup plus 2 tablespoons (3.5 ounces) flour

    11/4 teaspoons baking powder

    1 teaspoon salt

    1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar

    5 tablespoons butter, melted

    1 extra-large egg

    1/2 plus 1/8 teaspoon vanilla extract

    1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts

    1. Heat the oven to 325 degrees.

    2. In a medium bowl, sift together the flour, baking powder and salt and set aside.

    3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

    4. Stir in the dry ingredients, then fold in the nuts.

    5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

    6. Remove from heat and cool slightly before serving.

    Each of 16 servings: 152 calories; 2 grams protein; 22 grams carbohydrates; 0 fiber; 7 grams fat; 3 grams saturated fat; 23 mg cholesterol; 16 grams sugar; 194 mg sodium.

    Source:  Culinary S.O.S. L. A. Food Times

    Louie’s Italian Beef Seasoning…

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 12, 2011

    My friend, Barb, is a huge fan of Louie’s Seasoning.  You can buy it at your local grocery or it’s available on their website.

    Ina Garten, Barefoot Contessa, Tequila Lime Chicken

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 01, 2011


     

    Ingredients

    • 1/2 cup gold tequila
    • 1 cup freshly squeezed lime juice (5 to 6 limes)
    • 1/2 cup freshly squeezed orange juice (2 oranges)
    • 1 tablespoon chili powder
    • 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
    • 1 tablespoon minced fresh garlic (3 cloves)
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 3 whole (6 split) boneless chicken breasts, skin on

    Directions

    Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

     

    Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

    Source:  Food Network

    Magnolia Bakery Peanut Butter Pie

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 16, 2011

     

     

    Ingredients

    Crust
    1 cup butter (melted)
    4 cups vanilla wafer crumbs
    Filling
    2 cups heavy cream
    3 cups cream cheese
    1 1/2 cups peanut butter
    1/2 cup confectioner’s sugar,10x
    1 tbls + 1tsp pure vanilla extract
    Caramel Topping
    2 cups Reese’s Peanut Butter Cups, chopped into 1/4" pieces
    1/2 cup peanuts, finely chopped

    Preheat convection oven to 350 degrees. Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature.

    While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.

    In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.
    Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate for at least 5 hours before serving.

    Source:  The Today Show

    Barefoot Contessa - Shrimp and Sausage Jambalaya

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 14, 2011

     

    Ina and her guest cook, Amelia Durand whipped this up.  I'm such an Ina fan, and this looks amazing.  What would the world be without the Barefoot Contessa, the woman is a wonder.  ~ jan


    Ingredients

    • 1 tablespoon olive oil
    • 1 pound sausage, such as kielbasa or andouille, sliced
    • 1 pound smoked ham, cubed
    • 1 tablespoon butter
    • 1 medium onion, diced
    • 1 cup diced celery
    • 1 green bell pepper, cored and diced
    • 1 red bell pepper, cored and diced
    • 1 cup seeded and diced tomato
    • 3 garlic cloves, minced
    • 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
    • 2 teaspoons diced fresh oregano
    • 1 teaspoon diced fresh thyme
    • 2 tablespoons tomato paste
    • 6 cups chicken stock, preferably homemade
    • 3 cups long-grain rice, rinsed
    • 3 bay leaves
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
    • 1/2 cup chopped scallions, divided
    • 3/4 cup chopped fresh parsley, divided
    • 1/4 cup freshly squeezed lemon juice
    • 1 pound medium shrimp, deveined (20 to 24 count)

    Directions

    Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

     

    Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

    Source:  FoodTV - The Barefoot Contessa
    Episode:  Cooking with Rice 

     

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