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My Mom’s Potato Salad

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Memorial Day is supposed to be the kick off for summer, but it was a little questionable with the cold temperatures and constant rain. The vegetables in the garden seemed happy enough  — potatoes, beans, leeks all were thriving with the extra moisture they were getting. I was a little concerned that steaks on the grill weren’t going to do all that well in the pouring rain. Monday dawned clear and warmer, and we were able to have our picnic as planned. It was delightful and almost sparkling in the sunshine. I made my favorite potato salad. My sister has always made it this way, and I recently realized that this is also the way my mother always made it. The secret is in the salad dressing going on the potatoes while they are still warm  and making it a day ahead so the flavors have a chance to develop.

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My Mom’s Potato Salad
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Instructions

  1. Cook potatoes in a pot of boiling salted water until tender.
  2. Drain and transfer to a bowl. Pour on the vinaigrette.
  3. Let sit for a few minutes.
  4. Then combine the remaining ingredients. Cover and refrigerate overnight or until cold.

Mountain Corn Chowder

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The cold weather is really upon us. We have a crusty covering of snow and the wind is blowing in off the bay right across the common. I love the cold and all the great food that goes with it. I recently had the challenge of feeding a construction crew at a mountain site and it was really cold up there, so I wanted to give them hot lunches or at least hot soup. The challenge was that the cooking facilities were a distance away, and I needed to transport hot soup to a really cold place. I wrapped a big pot in a blanket in a cooler with two big rocks heated in the oven on either side. It worked — it was almost too hot to eat! And the grilled ham and cheese sandwiches we put in there also stayed warm. The crew was very happy! My recipe today is the corn chowder I served on the mountain. It’s enough for a crowd of 12 hungry men.

Mountain Corn Chowder

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Instructions

  1. In a large pot, cook sausage, breaking up with a spoon until chunky and brown.
  2. Remove from pot to a paper towel-lined plate or pan.
  3. Cook onions in the sausage fat left behind in the pot until almost translucent, then add thyme and cook a couple of minutes longer.
  4. Add potatoes and vegetable stock and cook until potatoes are just tender.
  5. Add drained canned corn and creamed corn and browned sausage.
  6. Add milk to desired thickness.
  7. Season to taste with salt and pepper.
  8. Heat thoroughly but do not boil.
  9. Enjoy!

Vichyssoise

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I have to confess that I am a cold weather girl. Beach towels on hot sand do not do it for me, but crisp fall days with a north breeze blowing through the trees is what can send me into ecstasies of spirit. I grew up my first few years in Western Massachusetts — hills and valleys, tall trees and loads of fall color, apples, pumpkins…Of course here on the Cape we have our share of fall color, but it is much later, and much more subtle… There is nothing quite like late October sun slanting across a salt marsh — who knew that grass could have that much color! Anyway, back to the present, where we are just experiencing our first hint of fall. The gardens are definitely slowing down. We have pretty much seen the last of the tomatoes, summer squash; still getting some lettuce, beans, eggplant, broccoli, and the first of the leeks. Our leeks this year are really fat and healthy. I love the subtle flavor of leek as compared to onion, and include it in stews and soups, risottos and stuffing’s. I think it is showcased the best though in a vichyssoise. Yes, this is a cold soup, but is also delicious served warm, with a garnish of fresh thyme and parsley, and  pretty easy to make!

Vichyssoise

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30 - 40mins.
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Ingredients

Instructions

  1. In a large pot, heat the butter until foamy.
  2. Toss in the leeks, stirring to coat.
  3. Cook for several minutes, until translucent.
  4. Add the chopped potatoes, stock, and thyme.
  5. Bring to a boil, then reduce to a simmer.
  6. Cook, partially covered, for 30 to 40 minutes until potatoes are completely cooked through.
  7. Remove from heat.
  8. Working in batches, blend in a blender. (With hot liquids only fill one third full, and hold blender top with hand while blending)
  9. Blend until smooth.
  10. Add the heavy cream, and add salt to taste, and serve warm.
  11. Garnish with chopped herbs. If you have any leftover you could enjoy it the next day cold.
  12. If you have any leftover you could enjoy it the next day cold.