Tuesday, July 24, 2012

My Dad's Deli-Style Potato Salad

My Dad's Deli-Style Potato Salad - ButterYum

Some of the best recipes are made with the most basic of ingredients and that's the case with my Dad's Deli-Style Potato Salad.  The ingredient list is small, but there's a whole lot of flavor packed in there.  On a side note - July is a special month for him because it's the month he emigrated to this country.  He loves this land and he's one of the most patriotic people I know, so Happy 45th Anniversary to you Dad!

Note:  My father is a purist and prefers no garnish, but I like a sprinkling of fresh parsley or chives for color.

My Dad's Deli-Style Potato Salad
Printable Recipe
makes 5 pounds

5 pounds white or red new potatoes, cut into 1-inch cubes
8 cups water
1 teaspoon kosher salt

2 cups mayonnaise (we love Duke's)
1/4 cup white distilled vinegar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup finely minced onion
optional garnish - chopped parsley, chives, scallions, etc.

Place the cubed potatoes in a 6-quart stockpot, add water and 1 teaspoon of kosher salt; bring to a boil and cook until fork tender.  Drain and cool potatoes completely.

In a large bowl, whisk together mayonnaise, vinegar, onion, salt, and pepper.  Pour over cooled potatoes; gently mix and garnish if desired.  Refrigerate leftovers.

Thursday, July 19, 2012

Mini Crumb-Topped Sour Cream Banana Breads

Mini Crumb-Topped Sour Cream Banana Breads - ButterYum
This is a wonderful recipe that makes 10 mini loaves of cinnamon-y crumb-topped sour cream banana bread.  I love being able to pull one out of the freezer for a quick snack or gift.  I like to bake these in disposable foil pans so I don't have worry about my pans being returned.

Mini Crumb-Topped Sour Cream Banana Breads
makes 10 mini loaves (approx 5 1/2 x 3 1/4-inch)
Printable Recipe

Banana Bread:
12 tablespoons unsalted butter, softened
3 cups white granulated sugar
3 large eggs
6 ripe bananas, mashed
16 ounces sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon fine salt
1 tablespoon baking soda
4 1/2 cups all-purpose flour

3 tablespoons unsalted butter, melted
1 teaspoon cinnamon
1/2 cup all-purpose flour
1/2 cup brown sugar (light or dark)
pinch of salt  

Preheat oven to 300F and place rack in center.  Spray loaf pans with baking spray.

Make the crumb topping in a small bowl by combining the melted butter and cinnamon, then stir in the flour, brown sugar, and salt; stirring until clumps form.  Set aside.

In a large bowl, cream butter and sugar; add eggs, bananas, sour cream, vanilla, and  cinnamon.  In a separate bowl, whisk together the flour, baking soda, and salt.  Stir the banana mixture and flour mixture together, just until combined.  Pour 1 cup of batter into each prepared mini loaf pan and sprinkle each with an equal amount of crumb topping.  Bake on center rack for 35-45 minutes, or until a toothpick inserting in the center comes out clean.  Loaves can be removed from the pan after cooling for 20 minutes.  Cool completely before serving. 

Note:  I've tried many brands of disposable foil pans through the years and there's one brand that I like above all others - Handi-Foil.  In full disclosure, the Handi-Foil people have absolutely no idea who I am ;).  Anyway, these cute little pans are sold in sets of 5 for less than $2.  They have lovely scalloped walls and are sturdy enough to be used over and over again.  I find them at my grocery store.  Inferior brands bend out of shape when you simply pick them up - and definitely beware of brands that package their mini pans with a metal clip holding them together - they're the flimsiest.

    Monday, July 9, 2012

    Garlic Scape Pesto

    Garlic Scape Pesto - ButterYum

    I can't wait to share this recipe for Garlic Scape Pesto.  For those not familiar with garlic scapes - they're the curly green tops of hardneck garlic.  The season for garlic scapes is limited to spring and summer so grab them the next time you see them at the farmer's market.  They have a mild garlic flavor and can be used fresh or cooked just like you'd use onions or scallions - heck, I even think they look cool in a vase on the counter, but my favorite way to enjoy them is to make this flavorful pesto to serve on pasta or fish.  It's a cinch to make and lasts for a couple weeks in the fridge - freezes beautifully too. 

    Garlic Scape Pesto
    makes about 1 cup
    Printable Recipe

    1/3 cup chopped garlic scapes (use the tender parts of the stem)
    1/3 cup pine nuts, toasted
    1/3 cup grated Pecorino Romano cheese (Parmesan if Romano is too strong for you)
    1/3 cup extra virgin olive oil
    salt and pepper to taste

    Place all the ingredients in a blender or food processor and puree; season with salt and pepper to taste (remember, the cheese is very salty).  Refrigerate for up to 2 weeks or freeze for longer storage.

    Friday, July 6, 2012

    2012 Fireworks

    Hi Everyone.  I thought I'd share some fireworks from the 4th.  This was my second time shooting fireworks.  I used a Nikkor 18-200mm lens on my Nikon D7000 ("bulb" setting, manual exposure, auto focus off).  The bulb setting allows you to keep the shutter open for as long as the shutter button is pressed; 1-2 seconds seemed to work best.  You can click on any photo to see larger images.  Have a great weekend.

    Here's a link to last year's 4th celebration
    2011 Fireworks