Saturday, 16 July 2011


Hello! No stamping post today - just a couple of random recipes I came up with last week. These are "fridge scrounging specials", using what's on hand. It helps to buy interesting looking things at the store! Amounts here are approximate - use more if you need to, use less if you don't have enough.

Blue Potato Salad

new blue potatoes (1 lb? 2 lb? enough to feed 4 in a salad), washed and boiled (halve them if they're bigger than the rest)
2-3 stalks celery (give or take), roughly chopped
2 apples, chopped
2-3 shallots or 1 onion, finely chopped
a good hunk of soy curd (by which I mean double-smoked bacon, chopped or approx 4 slices bacon, chopped)

1 tbsp strained soy whey liquid (by which I mean rendered bacon fat with the shallots/onions in it)
4 tbsp apple cider vinegar OR if you just bought sherry vinegar because it looked interesting, 1 tbsp sherry vinegar and 3 tbsp apple cider vinegar
1 tbsp dijon mustard
good pinch Maldon salt
good few twists of ground pepper

Saute bacon to crisp up and render fat. Drain fat, leaving approx 1 tbsp. Saute the onions or shallots until translucent. Whisk vinegar, Dijon mustard, salt, and pepper. Whisk in the bacon and onion/shallot. Taste, and if too tart, add a teaspoon of sugar. However, the dressing should taste stronger than you like when tasted by itself as it needs to be able to flavour the potatoes. Pour over warm potatoes, apple and celery and toss to dress the salad. The warm potatoes will drink up the dressing beautifully. Serve warm or at room temperature. Also good cold for lunch the next day. The blue potatoes are beautiful with the red apple skins. This was a hit with 3 out of 4 family members, but earned a solid 5 stars since my vote counts for more. I loved this. It's the double-smoked soy pellets - beautiful.....

Quinceatoonapple Crisp

Toss together in a casserole dish:
2 quinces, thinly sliced (or use 4-5 apples instead)
2 apples, sliced
1 1/2 cups saskatoons (or blueberries if you are not so fortunate as to have saskatoons on hand, but it won't be the same)
3/4 cup sugar (or less depending on how sweet your apples are)
sprinkling of cinnamon

1/2 cup rolled oats
1/4 cup flour
1/2 cup brown sugar
1/4 cup vegetable oil
pinch poudre douce (Victorian Epicure, optional)
sprinkling of cinnamon
pinch of salt

For topping, mix together in a bowl and sprinkle over the fruit mixture. You can add some chopped nuts. This is quicker if you use the 1/4 cup measure for all topping ingredients, measuring the oil last.

Bake at 350F for about 40 minutes or until you see the juices bubbling up through the topping. Serve warm. Very nice with vanilla ice cream, or custard, but delicous all by itself. Also nice cold the next day. This earned a "I love this" from DD2 who is very hard to please. You can substitute other fruit, but you must create a new name that incorporates all the fruit. No "bumbleberry" cop outs allowed.

Ok, I realize that the best thing about foodie blogs is the lovely photographs of the dishes, attractively plated and steaming fragrantly. However, I am never (as in never) in the frame of mind to try to photograph dinner. It's hard enough to rush home from work and get it on the table before the family devolves to hunger-induced barbarism. You will have to believe me that the blue potato salad was a feast for the eyes made all the more appetizing with the smell of bacon and onions and the quinceatoonapple crisp had jewel tones fit for the Tower of London, with a crispy golden-brown topping that smelled like oatmeal cookies.

1 comment:

  1. LOL, at least you have recipes to share, me? I kiss better than I cook!!!