I use Paul Prudhomme’s hot German potato salad recipe from his Seasoned America. Really excellent potato salad.
The trouble with potato salad, though, is really in the preparing of the potatoes. His recipe calls to boil the small potatoes and then slice them (if memory serves). Slicing hot potatoes is painful and sticky. Not so easily done.
That’s not the even the most important bit. Potatoes, like so many things in life, cook from the outside in. So they will always be more done nearer the surface than in the center. But, you shout at your screen, that’s precisely where sous vide shines! Yes. My thoughts exactly.
As I contemplated the path to potato perfection, I deeply pondered the shape of the potato pieces that should carry this most luxurious of salad sauces. So I busted out my mandolin and crinkle-cut those bastards!
The hardest part is now the easiest part.
Tons of extra surface area for capturing sauce. Cooked to perfect doneness via sous vide. Nothing crumbles in the mixing process. Even the smallest potato fragments tend to keep their structural integrity. Yes, pure dining pleasure. Farfegnugen for your tongue.
Submerge your vacuum sealed bag of crinkle-cut potatoes into the water bath at a temperature 185f for 90 minutes. Mix with your favorite sauce. Nom nom nom.
I usually just use the Joy of Cooking banana bread recipe. Uncluttered and does a great loaf. I add some chopped up dark chocolate but otherwise just the strait recipe.
I want to try adding oats. I have made the following alterations to my usual.
sub 1/4 C of the sugar with brown
add 1/4 C yogurt (honey was what I had on-hand)
add ~1/4 C 2% milk (since the mixture was thicker (gloppier) than preferred (and it was what I had on-hand)
Also, I always sub 1/3 C whole wheat flour and continued that here
We shall see how that bakes up.
Baked up fine. I am going to try adding a third banana and getting around the milk/yogurt thing. Also, I’m going to try either grinding the oats (blender or food processor) or I’ll try using oat flour.
Modulation two or maybe three. I’ve not been keeping close track.
My latest version included 1/3 C whole wheat substitution though I forgot the brown sugar. I added 1/3 C oatmeal and about 1/3 C combined oat bran and ground flaxseeds. Rated excellent by those who tried it I would like to see the baked loaf be a little more crumby and less gooey.
Note to self, coat the almonds in oil first and then apply the dry spices. Combining those makes it impossible to distribute the dry spices.
Into the smoker at 275f (top temp) and check in half an hour but I would guess a couple of hours. If memory serves it took some time previously. (Roasting almonds is typically done at 325f for maybe twenty minutes.)
This batch was better excluding the aforementioned idiocy about mixing ingredients. Watch for the third attempt which I hope to solidify the recipe and the technique.
New food experiment. Mac and cheese but with black rice as the starch and add some broccoli because why not.
2 cups black rice
2 cups water (or stock)
2 cups whole milk
1 t mushroom paste (Better than Bouillon)
roux from 1 cube butter and 1 cup flour
maybe 1/2 C each Parmesan and Asiago
couple cups milk or so
1 lb shredded medium cheddar
1 lb frozen chopped broccoli
Add in order above (though that extra milk can be added as needed). Use lowest heat throughout so the oils don’t break the emulsification.
Pretty thick. Maybe too thick? I was lazy and used pre-shredded Parmesan, Asiago, and cheddar. The Asiago and cheddar contain starches which can interfere with emulsification and make the final sauce less smooth so that’s likely a factor. Flavor is pretty good but can likely be made better. Arguably the flavor of the broccoli overpowers all else; it’s very strong compared to the rest.
Been trying to a) decrease my consumption of red meat (fuck you, cholesterol) and b) increase my consumption of soluble fiber (fuck you, cholesterol), so I’ve cobbled together some meatballs with oatmeal and where I can use various combinations of meat as situations demand. Here is the basic recipe which I just made and which were really delicious.
1 lb meat (I used hot Italian style sausage made at my local grocery)
1 lb ground turkey
2 good sized shallots finely chopped
1 C oatmeal (I use Bob’s Red Mill)
(one could add some Worcestershire or garlic if desired)
1½ t salt
1 t pepper
2 t cayenne
For oven baked, set oven to 375f; for pan fried prepare a cast iron skillet with oil
Mix all the stuff in a bowl.
Make balls from the mixture no larger than a golf ball.
For oven, disperse balls over sheet (with or without parchment paper); or place gently into hot oil to shallow fry and brown evenly on various sides.
Bake for 25 minutes; not sure how long to fry but you got this.
This is technically a double batch so one could cut everything in half and do a smaller batch.
Note that I used half ground turkey (chicken would substitute, of course). I should be able to alter the primary meat (in this case hot Italian style sausage) to use lamb or beef (again using half turkey) with solid results. I may try the lamb version this weekend. We shall see.