Mom's Potato Salad (the best ever!)

This potato salad is my all time favorite...and I mean that literally. My mom has been making this my entire life and, to me, no other version ever measures up.  My mom made a few edits to my grandmother's recipe (like adding the pickle juice) and a great recipe became a superstar.

I think part of the reason I love this salad is the freshness of the ingredients. We usually make it in summer using freshly dug up potatoes and onions with celery from the garden. The creamy dressing of mayonnaise married with extra virgin olive oil, mustard and pickle juice is creamy, smooth and tangy at the same time. Delicious and easy.

Sunday dinner in summer...ham, potato salad, coleslaw and baked beans

The other reason I love this salad is every time I taste it I am immediately reminded of family parties...and lazy, warm summer days...and the beach, or park, or my parent's backyard. But most especially being with family and friends. I visited my family last month and we had a big get-together for Sunday dinner. My mom is not able to do a lot of cooking anymore, but that does not stop her from planning the menu and inviting everyone in sight. We decided we had to have potato salad so I made it under her direction. I followed her instructions with measurements, chopping and gathering the ingredients. She stirred the salad and was the official taster.  Great party, even better memories. Cooking with my mom...dinner with my entire family. It just does not get better than that.

Even this butterfly bowl has memories. Has been in my family my entire life.

Mom's Potato Salad (the best ever!)
(serves 6-8) can be doubled, tripled etc

3 pounds small red potatoes, scrubbed
1 cup mayonnaise
1/4 cup extra virgin olive oil
3 tbsp Dijon mustard
2 tbsp kosher pickle juice
1/4 cup chopped kosher pickles
1/2 cup chopped celery
1/4 cup chopped celery leaves
1/2 cup chopped red onion
1/4 cup chopped kalamata olives
3 hard boiled eggs, sliced
1 tbsp paprika
sea salt
freshly ground black pepper

Add the potatoes and a large pinch of salt to a large pot of water over high heat. Bring to a boil, reduce the heat to low and simmer for 15-20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander and allow to cool.

Meanwhile, in a large bowl, whisk together the mayonnaise, olive oil, mustard, pickle juice, pickles and a large pinch each salt and pepper. Set aside.

Cut the potatoes into quarters and add to the bowl with the mayo dressing.. Add the celery, red onion and olives. Stir to combine. Taste and adjust seasonings if needed. Top salad with sliced eggs, paprika and celery leaves. Cover and refrigerate for a few hours to allow the flavors to blend. 


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It is "Potato Salad" week at Food Network's #Summer Soiree roundup. Have a favorite potato salad recipe?  Share in the comments section and/or link to your blog if you have one. 

Chez Us: Baked Potato Salad
The Heritage Cook: French Potato Salad with Haricot Vert (Gluten-Free)
Weelicious: Blue and White Potato Salad
Napa Farmhouse 1885: Mom's Potato Salad (the Best Ever!)
Red or Green: Spicy Potato Salad with Jalapeno and Vinegar Vinaigrette
Feed Me Phoebe: Healthy Greek Potato Salad
Elephants and the Coconut Trees: Creamy Potato Salad with Mint
In Jennie's Kitchen: Warm Smashed Roasted Potato Salad
FN Dish: 10 New Ways to Do Up Potato Salad
Domesticate Me: Warm Roasted Potato Salad with Pancetta, Sun-Dried Tomatoes and Arugula

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
MoseyLove!

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Egg Bruschetta with Pesto

This is the first week of Food Network's Comfort Food Feast series recipe roundup. Each week a group of selected bloggers will create recipes using the same topic. We will share all the posts on each of our blogs giving our readers a plethora of choices for creating warm, comforting, delicious dishes perfect for the cold winter months. Please check back each week to view the posts and feel free to share your own favorite recipes in the comments section.

The schedule is as follows:

January

9: Breakfast 

16: Macaroni and Cheese

23: Casseroles

30: Sliders 

February

6: Chicken 

13: Comforting Valentine’s desserts

20: Melted cheese sandwiches

27: Cookies

March

6: Pizza

13: Potatoes

20: Most comforting peanut butter recipes

For "breakfast week" I decided to share one of my favorites...easy, simple, elegant enough for company, delicious. You can use best quality purchased pesto when basil is out of season or...do what I do...make huge batches of pesto in summer...freeze in small containers...and use throughout the year. Or make pesto with your favorite green...kale, spinach, parsley are all delicious substitutions.

Egg Bruschetta with Pesto
1/2 cup pine nuts
2 oz parmigiano-reggiano cheese, cut into 2 pieces
2 garlic cloves
1 fresh red cayenne pepper (or other fresh hot red pepper), seeded
5 cups basil leaves (packed)
juice from 1/2 lemon
1/2 cup extra virgin olive oil
sea salt
freshly cracked black pepper
whole wheat sourdough baguette
6 fresh organic eggs
extra virgin olive oil for skillet and drizzling
12 baby spinach leaves chopped for garnish (optional)

Toast pine nuts in skillet until just beginning to brown.  Remove from heat and allow to cool.

Add cheese to food processor fitted with the chopping/mixing blade.  Process until cheese is grated.  Add cooled pine nuts, garlic and red pepper and process until all ingredients are finely grated.  Add half of basil leaves, lemon juice and 1/4 cup olive oil and process until smooth but with a bit of texture. Add remaining basil, remaining olive oil, 1/4 tsp salt and 1/4 tsp pepper. Process until well mixed.  Taste and adjust seasonings if desired.

Slice bread into twelve 3/4 to 1 inch thick pieces.  Toast in oven or toaster until golden brown. Slather pesto over bruschetta.

Heat large skillet over medium-high heat. Add enough olive oil to lightly cover pan.  Crack eggs into skillet and turn heat down to medium-low.  Cover pan and cook for 3 1/2-5 minutes or until whites are set and yolk is cooked to your preference. (I like mine runny so I cook for 3 1/2 minutes.)

Place 2 pieces bruschetta on each plate and top with 1 egg per serving.  Serve immediately topping egg with sea salt, pepper & chopped spinach leaves.
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It is "Breakfast" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite breakfast recipe of your own? Please share in the comments section of this post. 

Big Girls, Small Kitchen: Broccoli and Goat Cheese Omelet
Jeanette's Healthy Living: Gluten-Free Triple Chocolate Banana Muffins
Feed Me Phoebe: Amaranth Breakfast Porridge with Blueberry Compote
Weelicious: Crispy Orange Stuffed French Toast Sticks
Devour: Bobby's Breakfast for Dinner Recipes
Napa Farmhouse 1885: Egg Bruschetta with Pesto
Red or Green: Huevos Rancheros
Dishing With Divya: Scrambled Eggs with Spinach and Sweet Toast
Virtually Homemade: Crescent Dough Breakfast Skillet
Taste With The Eyes: Kimchi & Cheddar Omelette
Blue Apron Blog: 7 Breakfast for Dinner Ideas from Around the World
Dishin & Dishes: Shirred Eggs (Baked Eggs)
Elephants and the Coconut Trees: Peasant Omelette
Domesticate Me: "Shakshuka" Egg White Frittata with Turkey Sausage
The Sensitive Epicure: "Egg In The Hole" with Sauteed Spinach
The Heritage Cook: Southwest Breakfast Hash
FN Dish: Wake Up to Breakfast

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

red chile breakfast potatoes



photo courtesy peter padoven

 it is potato week at food network's summerfest so i went to our local farmer's market to see what is in season.  they had a nice selection of red, yukon gold, russet and purple, but i fell in love with the german butterballs which are described by a seed company this way:

"Rich, golden russet-type potatoes are an all-around favorite for baking, frying and steaming. Truly an all-purpose potato, with delicious, buttery flavor and a tender, flaky texture. Just one look and taste and Butterball will be an instant winner in your kitchen and your garden. Excellent for winter storage."

excellent for steaming and frying?  i have the perfect recipe for these babies... 

i love breakfast dishes for dinner and potatoes and eggs fit this description perfectly.  quick, easy, delicious...what could be better?  and, since i am a southern california girl by birth, adding chile peppers, salsa or hot sauce is required.  tonight i added new mexican red chile powder to my breakfast potatoes recipe and, topped with a fried egg and served with ripe heirloom tomatoes, created a new favorite dish.   try this next weekend for breakfast or brunch.  or...be a rebel like me and serve for dinner.  you won't be sorry.... 

red chile breakfast potatoes
(serves 4)
1 1/2 pounds small red or yukon gold potatoes
extra virgin olive oil
1 bell pepper (red, yellow or green), seeded and diced
1 medium red onion, diced
1 clove garlic, minced
1 1/2 tbsp new mexican red chile powder
sea salt
pepper
2 tbsp cilantro, chopped
4 eggs

add potatoes to a large stockpot.  cover with cold water by at least 2 inches.  bring to a boil, reduce heat and simmer with lid partially ajar, until potatoes are just tender when pierced with a knife. (about 20-25 minutes).  be careful not to overcook, they will continue cooking during the next step.  drain potatoes in a colander and cool to room temperature.  when cool, cut into bite sized pieces.

while potatoes are cooling, add 3 tbsp extra virgin olive oil to large skillet (preferably cast iron) over medium heat. when oil begins to shimmer, add peppers and onion.  cook until vegetables soften and begin to brown.  add potatoes, garlic, chile powder and a pinch each of salt and pepper.  drizzle another tbsp olive oil over potatoes.  cook until the potatoes are browned and caramelized, about 20 minutes.  stir potatoes often while they are cooking.

place potatoes on serving plates.  add 1 tbsp olive oil to skillet.  fry eggs in oil until whites are solid and yolks begin to thicken. salt and pepper the eggs to your liking then  place on top of potatoes, sprinkle the cilantro over the dish and serve immediately.

here are some other potato recipes you may enjoy
chorizo and potato tacos
best ever baked potatoes
farmhouse potato salad
smashed potatoes

check out these delicious sounding recipes from the other participating bloggers:

Jeanette's Healthy Living: Crock-Pot Stuffed Baked Sweet Potatoes
Feed Me Phoebe: Roasted Potato and Green Bean Salad With Almond-Chive Pesto
Dishin & Dishes: Roasted Potato Salad
Big Girls Small Kitchen: Shakin' Hash Browns
Made By Michelle: Sweet Potato Macaroni and Cheese
Virtually Homemade: Potato Onion Bread With Poppy Seeds
Sweet Life Bake: Tacos de Papa Potato (Potato Tacos)
From My Corner of Saratoga: Easy Crispy Fried Potatoes
Thursday Night Dinner: Mashed Sweet Potatoes and Coconut Oil
FN Dish: The Multipurpose Potato

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who wants our "farmhouse french toast" recipe?

i am such a sunday morning breakfast fan.  the rest of the week i usually start my day with a smoothie...or oatmeal...or whole wheat toast and fruit.  but sundays just do not seem complete without something a bit more BREAKFAST like.  pancakes or waffles.  biscuits and eggs.  omelets.  probably because i grew up in southern california, mexican food breakfasts like huevos rancheros, or scrambled eggs with onions, cheese and peppers (and loads of salsa) served with beans and tortillas are favorites of mine.  i just love waking up to the sunday paper, the sport of the season on tv...football, basketball or baseball...and a wonderful breakfast.  when it is sunny and warm enough to eat outside...even better.

french toast is one of those sunday breakfast foods that fit the bill perfectly.  quick and easy, delicious, made from ingredients i usually have on hand.  the key for me is thick, dense bread.  i want my toast crunchy...and, because i don't like it overly sweet, i love the flavor of sourdough.  i buy a loaf of unsliced bread on saturdays....use some saturday night with dinner...and then have the rest for sunday breakfast.  the day old bread has just the texture needed for the french toast...and i can slice it as thick as i want.

the key, as always, is to use the freshest, best-quality-possible ingredients.  i use fresh, organic, free-range eggs from hudson ranch,  bread from model bakery here in napa, organic seasonings & fruit and, because i want it to not only taste delicious but be healthy, i use almond milk and just a tiny bit of agave nectar in the egg mixture...no refined sugar.  as far as the maple syrup goes?  i only use a little bit, but you are on your own for this one!

ok..it is friday as i write this...plenty of time to get your food shopping in for the weekend.  maybe french toast on sunday morning?  let me know what you plan to eat for breakfast... 
farmhouse french toast
(serves 4)
ingredients
1 loaf dense sourdough bread, unsliced
2 large eggs
1/4 cup vanilla almond milk, unsweetened (or regular milk if you prefer)
1 tsp agave nectar
1 pinch kosher salt
1/4 teaspoon ground cinnamon
1/8 tsp ground nutmeg
extra virgin olive oil
maple syrup
strawberries, blueberries, peaches or whatever fruit you like

using a serrated knife, cut 4 slices, 1 inch thick each, from the loaf of bread. (reserve the rest for another use). cut each piece in half diagonally. set aside.
in a shallow dish, whisk together the eggs, almond milk, agave, salt and spices. (i use a baking dish).


add enough olive oil to lightly cover the bottom of a large skillet and heat oil until hot...but not smoking.
dip each slice in egg mixture using a fork to turn ensuring both sides are coated.  add to skillet and cook until golden brown on both sides.  serve immediately with maple syrup and fruit.

happy weekend,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "





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so now i've joined a cooking club?...and a recipe for rainbow chard frittata

i have never been a "joiner". never belonged to groups or clubs...nothing that required meetings, or schedules, or commitments. working a zillion hours a week in my former corporate life...plus squeezing in time for board service for non-profits...left me with zero desire for anything else.

so here i am...blogging about my book club, my blogger cookbook club and now...my cooking club. what has happened to me? well, first of all....no corporate life (yeah, yeah ,yeah)...and second...i keep meeting the coolest people here in napa that i instantly love! best of all, they all seem to adhere to the "no rules" rules way of life.

i have blogged a number of times about my fabulous book club....this month we are reading the widow clicquot... our meeting is next week...and i cannot wait to tell you all about it...but today i am introducing my cooking club. a few friends (different from book club friends) and i realized that we all are very similar in the way we cook, eat, shop for food, explore restaurants, visit farmer's markets...etc. we thought it would be fun to create a "no rules" rules club as an excuse to ensure we get together at least once a month to eat, talk and catch up. so...the napa cooking club was launched. we decided that we would meet at one of our homes every other month and have a pot luck. the hostess decides the theme, everyone makes a dish..and we sit around drinking wine and eating! that's it...no rules, no work, no structure. just good friends and terrific food...my kind of club. i told you we do this every other month...so...even easier...the "off months", we meet at a cool restaurant...still terrific food, wine and conversation...just no cooking this time.
i look forward to sharing our menus with you each month....for our first meeting we decided to have a "fresh from the farmer's market" theme. our napa market opened this month and we were silly enough to imagine a warm may evening (of course, the weather being what its been this year, it was cold and pouring rain for our inaugural meeting! whatever...) we had frittata on green salad, steamed asparagus with parmigiano-reggiano & pancetta, a fresh corn and edamame salad with jalapeño, red bell pepper and lemon juice, and a delicious coconut panna cotta with macerated strawberries and rhubarb/ginger compote. everything was delicious...wine was supberb...and new friends got to know each other a bit better. how cool is that?
i contributed the frittata/salad combo. my csa boxes have been chock full of spring onions, green spring garlic and leeks. the same farm (hudson ranch, more about them next post) sells amazing, beautifully hued organic araucana eggs so i have been buying them all spring. i found gorgeous rainbow chard at the farmer's market, along with fantastic lettuce for salad. don't you find cooking delicious meals is pretty simple when you have perfect ingredients on hand? frittata is one of those dishes...easy, delicious, works hot, warm or room temperature, incredibly versatile with countless ingredient combination possibilites...i serve for breakfast or brunch or lunch or appetizers or for dinner....you get the point. i have written my technique for making frittatas....if you have a favorite, please share in the comments section of this post

rainbow chard frittata1 bunch rainbow chard
2 stalks spring onions (or 1 med sweet onion)~chopped
1 leek~chopped
2 cloves garlic, minced
4 tbsp extra virgin olive oil
6 organic eggs
1 tsp aglio olio peperoncino (or pinch of red pepper flakes)
grey sea salt
freshly cracked black pepper
1 tbsp italian parsley, chopped
white cheddar cheese, shredded (about a cup)

cut the leaves off the chard stems. slice the stems in very thin (about 1/4 inch) pieces and set aside. stack 4 chard leaves on top of each other. roll up into a cigar shaped cylinder. slice into very thin strips...this is called a chiffonade. continue with another 4 chard leaves until the entire bunch is cut. separate the pieces and set aside.

add 1 tbsp of the olive oil to a large pan. when warm add the spring onions and leek and sauté over med heat until the onions are translucent(about 4 minutes). add the sliced chard stems and continue cooking until the stems are just beginning to soften (another 4 minutes or so). add another tablespoon of olive oil to the pan, along with the chard leaves chiffonade and the minced garlic. season to taste with salt and pepper. cook, stirring frequently, until the leaves soften (about 2 minutes).

place a clean tea towel on a plate. (use and old towel because this next step will stain...just make sure it is clean). turn out the cooked vegetable mixture onto the towel lined plate. roll up the towel and squeeze to remove as much liquid as possible. set aside.

crack the eggs into a medium sized bowl and beat. add the vegetable mixture, 1 tbsp olive oil, the aglio olio peperoncino (or red pepper flakes), a pinch of grey salt and black pepper and the parsley and beat again till everything is incorporated.

add the remaining 1 tbsp olive oil to a 9-10 inch skillet. warm over medium heat and pour in the egg mixture. cook until the top looks fairly dry. while it is cooking, every so often take a spatula and lift the edges of the frittata to let the uncooked eggs run to the bottom of the pan. when the top is almost dry, take a dinner plate and place over the top of the skillet. hold the plate (wear oven mitts) and flip the skillet so the frittata is on the plate. place the now empty skillet back on the heat and slide the frittata back in the pan. the former bottom of frittata is now on top. continue cooking for another minute or two and then slide onto a serving dish. sprinkle the white cheddar cheese on top. serve warm or at room temperature.

i love serving frittata slices either on a salad with champagne vinegar/honey mustard vinaigrette or on top of bruschetta rubbed with garlic and drizzled with an excellent extra virgin olive oil. **note...we ate everything before i remembered to take photographs...so these pictures are sans the salad, asparagus and dessert...we ran out! trust me everything was beautiful & delicious....** whoops!

hope you all have a wonderful memorial day holiday weekend. be safe, have fun and eat well!~and, if you have a minute, please join our new facebook fan page...your best way to stay on top of all the napa farmhouse 1885 events (and special offers just for fans)

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
do you like us? really like us? then please join our facebook fan page
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what's a ramp? and a recipe for ramp biscuits with olive oil...

so...what is a ramp? i am guessing some of you have never heard of this vegetable...and then there are those of you that grew up eating them all the time while they were in season. i was in the first category...then... about a year ago...ramps became all the rage. it seemed like every food magazine...cooking show...top restaurant., etc...was featuring ramps. i kept telling myself i had to give them a try...but kept putting it off. then one day last week i was shopping at my favorite organic produce market in napa (at oxbow) and spotted a bin of ramps...eureka! time to research, explore and cook!

so...again...what is a ramp? actually it is a wild leek and looks kinda like a small green onion, really small leek or tiny spring garlic bulb. the taste is somewhere between an onion and garlic, and the smell...oh that smell!! garlic, garlic, pungent garlic...very strong but a bit sweeter than white bulb garlic. all i can say is...this stuff is delicious! i have fallen in love...


i have used ramps in just about everything the past week...sauteed with greens, chopped and tossed into scrambled eggs, thrown in a stir-fry...and today....baked into my extra virgin olive oil biscuits. what a perfect sunday brunch....poached eggs, ham and ramp biscuits....amazing.

i first told you about the olive oil biscuits last year...and they have become a top item in blog searches. they are quick, easy (because they are drop biscuits) very versatile, and really, really good. i love the addition of ramps and knew i needed to tell you about my new fave...

ramps are only available in the spring so go buy some now....really, go buy some today....and give them a try...they work in any recipe you normally use onions or garlic...and please let me know how you use them. if you are a regular ramp user...please share your recipes...i want to keep experimenting while they are in season.


olive oil biscuits with ramps3/4 cup chopped ramps (about 1 bunch)

sea salt

extra virgin olive oil

3 cups organic unbleached flour
1/2 tsp kosher salt
2 tsp alum free baking powder
2 tsp organic sugar (optional)
1/2 cup extra virgin olive oil
3/4 cup milk...any kind...i use 2%

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. chop the ramps the way you would green onions, by cutting off roots and the tough part of the green leaves. chop the tender green stalks and the white bulbs into very fine pieces. place in small skillet and sprinkle with a pinch of sea salt. sauté in olive oil for 3-4 minutes just until they begin to soften and remove from heat.

in a large bowl, sift together the flour with the rest of the dry ingredients. add the 1/2 cup olive oil and stir using a fork. large lumps will form and the flour will not be totally mixed into the dough. gradually add the milk a little bit at a time just until all the flour is incorporated into the dough...**note you may not need all the milk. add the ramp mixture and stir just to combine.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 25 minutes or until biscuits are golden brown. i use approximately 2 forkfuls of dough for each biscuit (about 2 tbsp)...but you can make yours as small or large as you like. baking times will vary depending on size. serve immediately.

for brunch today i placed 2 poached eggs, ham and a couple of biscuits on each plate and sprinkled grey salt, freshly cracked black pepper and some of the chopped ramp greens over everything...pretty and delicious...

i am so happy to tell you there is a new csa (community supported agriculture) in napa. i have signed up and the first box comes next thursday. my campaign to promote local, heirloom, unusual, organic and/or sustainable food continues! i am excited to share with you the recipes created using this philosphy...and, of course, ask you to continue sharing your favorite food with me...

best,
diane

diane padoven
founder/president
napa farmhouse 1885™"live a green life of style™ "
do you like us? really like us? then please join our facebook fan page
& follow me on twitter

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tea sandwiches? how about egg salad?

When was the last time you had tea sandwiches? Did it actually involve tea? I just realized that I have been making and serving tea sandwiches frequently this summer. What a perfect solution for a quick, easy and fairly light lunch....plus, they are just cute. I know that the only difference in tea sandwiches and a regular sandwich is the way they are cut...but, to me, the cut makes all the difference.

It all started late last spring when my book club read three cups of tea, one man's mission to fight terrorism and build nations...one school at a time by Greg Martinson and David Oliver reline. Have you read this amazing book? If not, go out as soon as you can and get it...buy it, borrow from a friend, Check it out from the library...whatever...just find it. It is beautiful, inspiring and...whatever your politics... so, so important in today's unsettled world. My favorite quote from the book is this passage from Hajji ali...a leader of Baltistan... to Greg Martinson, the book's author:

"The first time you share tea with a Balti, you are a stranger. The second time you take tea you are an honored guest. The third time you share a cup of tea, you become family, and for our family, we are prepared to do anything, even die."

Now back to tea sandwiches (a very odd transition)....while the book places an emphasis on the importance on drinking and serving tea as a way of building and maintaining relationships it has absolutely nothing to do with eating sandwiches!! But my book club has evolved into a "foodie" club. Whatever book we read...whether or not it is about food...leads to a dinner at one of our homes. We rotate monthly with a theme menu involving the book's title. So, for Three Cups of Tea, we came up with tea sandwiches. I made mine with egg salad...and that night...sitting around a table in Napa with eight terrific girlfriends...eating, drinking (o.k..wine not tea) talking, laughing...the book's emphasis on slowing down and taking the time to nurture relationships seemed amazingly appropriate.

Fast forward a few weeks...a non-profit group I belong to works to make life a bit easier for people in need...they visit people in hospitals, visit home bound elderly folks, help families out at funeral receptions, etc...tons of stuff. One thing we do is put on a luncheon every other month for 120-150 primarily senior citizens. We work really hard to decorate, have entertainment (bingo, anyone?) and provide a nice lunch. Somehow, I have become in charge of planning the meal, shopping and overseeing the many, many volunteers who help cook, serve and clean up. I am not able to help in the other areas...but these luncheons are pure joy for me. I am constantly told that they are the highlight of our guests' month...sometimes the only social activity they have. they eat, talk, laugh, catch up with old friends...(sounds a bit like my book club, right?)

So, for our last luncheon, I suggested a menu of tea sandwiches, salad, cupcakes, tea, and lemonade. For our sandwiches, we had: tuna salad, chicken salad, egg salad, and deviled ham salad. (I confess that I had never heard of deviled ham...but the senior citizens loved them and told me stories about making them when they were children).... I made the egg salad..and 200 chocolate mini cupcakes!!!! Again, tea sandwiches were a hit...

Last week my good friend Karen came for lunch. She always comes with her bull mastiff, Phoebe...and Mosey and Phoebe are fast friends....so the visits are always a blast. I decided to make tea sandwiches because, as you can tell, they have become the theme of summer lunches. Again, an afternoon of talking, eating, laughing and catching up.

A frequent occurrence this summer was the number of people asking my how to hard boil eggs..and how to make egg salad. Surprised me at first...but I have come to realize that sometimes easy, basic techniques are just not taught Many people told me they had never hard boiled an egg in their life...so I thought I would share how I do it...and my egg salad recipe. For those of you that are experts, please weigh in as there are so many points of view. I would love to share best practices....for everyone else...please give it a try...and tell me how you do.

So, for hard boiled eggs...there are many opposing tips...add vinegar, don't add vinegar, etc. A few people have told me that it is better to use eggs that are a few days old...too fresh and the shells will stick. I have no idea if that is true..or, if it is, why...but here is what works for me.

hard boiled eggs

Bring a large pot of water to a rapid boil. Add 1/4 cup white or apple cider vinegar. Gently add desired number of room temperature eggs to pot using a slotted spoon. Reduce heat to a simmer. (keep an eye on the water to ensure it stays at a simmer...you do not want the water to come back to a boil.) Cook the eggs for 10-12 minutes depending on the size of eggs. ***note, you should plan to experiment a bit with the timing...most recipes I read advise a shorter cooking time than what works for me...the eggs are never cooked through...try it a few times until you get it the way you like*** 
When the eggs are ready, remove from pot, again using the slotted spoon, and immediately place in an ice water bath. When cool enough to handle, they are ready to peel.

egg salad tea sandwiches

8 hard-boiled eggs, peeled and chopped

1/4 cup finely chopped red onions

1 tbsp finely chopped chives

2 tbsp finely chopped sweet gherkin pickle

1/2 cup mayonnaise

sea salt

freshly cracked black pepper

1/8 tsp paprika

french or sourdough bread, sandwich sliced

Add eggs to mixing bowl. Add onions, chives, gherkins, and 1/2 the mayo to the eggs and gently combine. Add a pinch of salt and pepper and the paprika and stir again. Use as much of the remaining mayo as you like...some people like their salad a bit dry..some creamier...so whatever works for you. Taste and adjust seasonings as desired.

Assemble sandwiches by first cutting off the crusts if you want a traditional tea sandwich. I love the crust...so sometimes I keep them on...these sandwiches are flexible depending on your preferences. Make 6 full-size sandwiches giving each a thin layer of egg salad (about 2 tbsp per sandwich) cut each sandwich in half on the diagonal...and then cut again to make 4 triangles. Plate either by piling them on a big platter, or serving individually with 4 tea sandwiches per person. I sprinkle additional paprika over the plate for a bit of color...

***note, you will have left over egg salad***

Enjoy your tea sandwiches...more importantly...enjoy the people you share them with.

have a good week.

diane

napa farmhouse 1885

"live a green life of style."

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