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    German Style Potato Salad

    Every once in a while I dig into my past with thoughts of things I haven’t made in some time. Today was one of those days. I had some leftover cooked potatoes which I decided to use for a breakfast plate which reminded me of one of my favorite potato salads. As I have been known to remake old favorites I think this effort is well worth a try.

    There are two things that made sense to change, one is the type of potato the other how they are cooked. Back in the day I used good ole red potatoes which I boiled for use in the salad, this time I chose to steam some Yukon Gold for this recipe. Steaming provides a great texture and retains some of the moisture normally lost when they are boiled.

    You will need:

    Potatoes — one pound small to medium sized Yukon Gold
    Bacon — quarter pound, thick cut, diced. Try to get bacon that has a lot of fat since you will need the rendering for the sauce.
    Vinegar — two or three TBSP
    Sugar — two or three TBSP, white. You might need more to adjust the taste.
    Pepper — fresh ground, to taste.

    Whether you use a steam basket or colander over a pot really doesn’t matter just be sure that you steam the potatoes in a single layer if there isn’t enough room you can steam them in batches. You can tell that they are done when a sharp knife goes into the flesh easily.

    While the potatoes steam put the bacon into a sauce pot large enough to hold it and the vinegar with room to spare. Cook the bacon until crisp, remove it from the fat with a slotted spoon, reserve. Add one TBSP of sugar to the hot fat stirring to combine, carefully add one TBSP of vinegar then repeat with the remaining sugar and vinegar tasting as you go along to get the sweet/sour combination you desire. Keep the sauce warm while you carefully remove the skin from the cooked potatoes, dice them into about 1/2″ cubes. Place them into a bowl with the cooked bacon and then dress with the bacon/vinegar/sugar mixture. Serve warm. Enjoy!

    Paxil dosage

    The other day I was in the mood for my mom’s famous, well at least in our household, German Potato Salad, I had all of the elements needed in my larder so I started to heat up the stove. I wanted to try to change it up a bit but didn’t know how to improve on her dish. I scoured the cooler and freezer and came upon some blanched asparagus waiting to be used in some dish or another. I decided to add them to the salad and away I went.

    You will need:

    Red Potatoes – approximately 1/2 pound/ serving.
    Asparagus Spears – approximately 1/8 pound/serving.
    Bacon – approximately 1/4 pound/serving. I had a little pancetta left so I added that to thick cut bacon. You can use just the thick cut bacon the flavor shouldn’t change all that much.
    White Vinegar – approximately 1/8 cup/serving.
    Sugar – approximately 1 TBSP/serving
    Crushed Pepper – to taste.
    Sea Salt – just enough to adjust the taste since the bacon you use might have enough.
    Flour – approximately 1 tsp/serving.

    Put the potatoes in a stock pot large enough to hold all. Add enough water to cover, bring to a boil and cook until they are easily pierced with a knife. Drain potatoes and set aside to cool completely. Once the potatoes are cool enough to handle peel skin from each and cut into bite size pieces. In a pan large enough to hold all of the asparagus add water and bring to a boil. Blanch the asparagus until just tender and put in a cold water bath to stop the cooking process. Place the potatoes and asparagus in a bowl large enough to hold the combination. Dice the bacon/pancetta and put in a sauce pan. Cook the bacon until crisp, remove from the pan and set aside. Add the sugar and flour to the bacon drippings stirring to combine, add the vinegar and cook until the sauce thickens. Toss the vegetables with the bacon/vinegar dressing and serve. This salad can be served either hot or at room temperature. I wouldn’t serve it cold as the sauce might get too much. Enjoy!

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