Category: salad

Pseudo-Dutch potato salad.

Pseudo-Dutch potato salad recipe.

It just so happens, I am part Dutch. Not Pennsylvania Dutch, just Dutch. From the Netherlands. Land of the wooden shoes. I’m many things actually- but yes, Dutch is one of them. However I’m not a big fan of potato salad (Dutch or otherwise). I come from a family who LOVES all kinds of mayonnaise-dressed carbohydrate salads; macaroni, potato, etc. And coleslaw too. I did not inherit the love.

But ’tis the season to have barbecues, picnics and eat outside in general. And those usually include a type of salad; be it made with lettuces & greens or potatoes, macaroni or eggs.

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Sour cream-y potato salad.

Potato salad with sour cream!

Potato salad is something that goes with cookouts and barbecues like coleslaw goes with pulled pork. Seemingly, you can’t have burgers, hot dogs, corn on the cob & the like without some fresh potato salad.

Being that we bought a brand new grill late last month & had our first cookout, I thought it was time to make something summery.

Potato salad (like macaroni or egg) is so incredibly simple you really don’t even need a recipe- all you need is the basic ingredients. I threw this one together because I didn’t have a lot of mayonnaise, but I had a brand new container of sour cream. However if you’re not familiar with making it, it might seem complex or even daunting, so I thought I’d share my recipe.

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Everybody loves a picnic!

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.”
-James Henry

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I love picnics. I don’t have them often, of course, but I’ve had a few over the course of my life & they’ve always been fun. When I was a kid, my mom used to have “backyard picnics” where we just set up a simple little picnic on the grass in the yard. It wasn’t anything crazy, usually a few sandwiches with the crusts cut off (mine was always either peanut butter or potato chip; yes I ate potato chip sandwiches) and some soda or sparkling water and some snacks. Once or twice on a rainy day we even had an indoor picnic on the floor and had pizza or Chinese food. It was so much fun.

And then you grow up and your sense of fun changes. You forget to do little fun things every now and then, “just because.”;

Taking a cue from that, I decided to have one now. As a “grown-up.” I have these two vintage picnic baskets sitting around that I never used. Plus I’ve been working really hard, on a variety of things (like the new Recipe Index!). I figured, why do I have to actually go somewhere to have a picnic when I can have one right here?! You can have a picnic anywhere- even inside, like I said. Martha Stewart recently did a segment on the Today show about how to prepare a picnic entirely in jars! There are tons of ways to do a picnic, from traditional to un-traditional. Bring cold foods, hot foods, room-temperature foods, salads, wine & cheese. Whatever you like.

The first usage of the word ‘picnic’ is traced to the 1692 edition of Tony Willis, Origines de la Langue Française, which mentions pique-nique as being of recent origin; it marks the first appearance of the word in print. The term was used to describe a group of people dining in a restaurant who brought their own wine. The concept of a picnic long retained the connotation of a meal to which everyone contributed something. Whether picnic is actually based on the verb piquer which means ‘pick’ or ‘peck’ with the rhyming nique meaning “thing of little importance” is doubted; the Oxford English Dictionary says it is of unknown provenance. The word predates lynching in the United States; claims that it is derived from a shortening of ‘pick a n—-r’ are untrue.[2]

The word ‘picnic’ first appeared in English in a letter of the Gallicized Lord Chesterfield in 1748 (OED), who associates it with card-playing, drinking and conversation, and may have entered the English language from this French word.[3] The practice of an elegant meal eaten out-of-doors, rather than a harvester worker’s dinner in the harvest field, was connected with respite from hunting from the Middle Ages; the excuse for the pleasurable outing of 1723 in François Lemoyne‘s painting Hunt Picnic is still offered in the context of a hunt.

After the French Revolution in 1789, royal parks became open to the public for the first time. Picnicking in the parks became a popular activity amongst the newly enfranchised citizens.

Early in the 19th century, a fashionable group of Londoners (including Edwin Young) formed the ‘Picnic Society‘. Members met in the Pantheon on Oxford Street. Each member was expected to provide a share of the entertainment and of the refreshments with no one particular host. Interest in the society waned in the 1850s as the founders died.[4]

From the 1830s, Romantic American landscape painting of spectacular scenery often included a group of picnickers in the foreground. An early American illustration of the picnic is Thomas Cole‘s The Pic-Nic of 1846 (Brooklyn Museum of Art).[5] In it, a guitarist serenades the genteel social group in the Hudson River Valley with the Catskills visible in the distance. Cole’s well-dressed young picnickers having finished their repast, served from splint baskets on blue-and-white china, stroll about in the woodland and boat on the lake.

The image of picnics as a peaceful social activity can be utilised for political protest, too. In this context, a picnic functions as a temporary occupation of significant public territory. A famous example of this is the Pan-European Picnic held on both sides of the Hungarian/Austrian border on the 19 August 1989 as part of the struggle towards German reunification.

In 2000, a 600-mile-long picnic took place from coast to coast in France to celebrate the first Bastille Day of the new Millennium. In the United States, likewise, the 4 July celebration of American independence is a popular day for a picnic. In Italy, the favorite picnic day is Easter Monday.

-Wikipedia

I decided to try my hand at a new recipe for a healthier macaroni salad to serve at my little picnic. It’s got basically 3/4 the calories of regular macaroni salad, and it’s got something like 1/3 the fat. Not that these things bother me particularly, because I don’t eat macaroni salad & don’t really count calories anyway, but you can’t have a picnic without some kind of mayo-based or carb-based salad, and I thought it’d be an interesting thing to try. Everyone is looking to cut down on fat nowadays. Not me. I like fat.


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Eh. Let’s just call this a new twist on macaroni salad. From what I hear it’s too delicious to be considered “low fat” or anything. And about my “I like fat” comment above; I really do like it. But that doesn’t mean you have to. I’m just being an asshole. Obviously, if you have dietary restrictions or health issues, lower fat diets are important. It’s just that I don’t. So I like fat. And I can’t really apologize for that.

‘Kay, now that that’s settled.. on to the salad!

CREAMY MACARONI SALAD

Ingredients:

  • 1 pound macaroni (I used small shells)
  • 1 cup plain low-fat yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 2 hard-boiled large eggs, whites roughly chopped, yolks left whole
  • 2 dill pickle spears, chopped
  • 1/2 a medium red onion, chopped
  • Salt & pepper to taste
  • 2-3 tablespoons chives for topping (optional)

Directions:

  1. Cook pasta according to the package directions in salted boiling water. Drain and return to the pot it was cooked in.
  2. Meanwhile, mash the two egg yolks in a large bowl with a fork. Add the yogurt, mayonnaise, and the lemon juice; stir together until creamy & smooth.
  3. Add pasta to mayonnaise mixture, and using a silicone spatula, flip and stir the pasta until evenly coated in the mayo mix. Add the egg whites, red onions and chopped pickles and mix well.
  4. Season with salt & pepper to taste. Sprinkle with chives just before serving.

This salad can be stored in the fridge an airtight container for up to three days. If it’s too dry after taking it out of the fridge, you can add a tablespoon more yogurt (or mayo, whatever). Just do yourself a favor and don’t accidentally buy vanilla yogurt. You’ll gross yourself out big time if you use that…

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The cool thing about macaroni salads (& potato salads) is that you can add pretty much anything you like, within reason. You can add radishes, celery, sliced Bell peppers, dill, slivered carrots, exchange the lemon juice for vinegar, etc. Take out stuff you don’t like, add stuff you do. This other macaroni salad I made is a great example of that. You can personalize it 100% and yet it’s always guaranteed to be delicious.

As far as a picnic goes- it’s easy. You don’t even need anything crazy. Some bread (mine was a French baguette), cheese (I had some provolone & goat’s milk brie), macaroni or potato salad, fried chicken if you’re really ambitious, maybe some cold cuts or cold leftover chicken, some fresh fruit (& whipped cream if you like- I had strawberries, cherries, oranges & nectarines), maybe some warm-weather friendly cupcakes, a jar or two of pickles (I brought red wine vinegar/red onion pickles & dilly beans), maybe some sliced cucumbers & yogurt, baby carrots & ranch dressing, a refreshing drink or two (maybe even some wine- not pictured) and some cutlery and napkins… that’s it. You’re ready to go! Lucky for you, I took some photos of my little picnic before digging in.

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Today might be a rainy/thunderstorm-y day here in New York & a bunch of other places on the East Coast, but when are you having your summer picnic?

A bevy of blossoms brings beautiful vinegar.

It’s been a busy few weeks. No matter how busy the weeks get I try and continue to incorporate blogging into my life. I try not to let all the craziness of life cause me to ignore the blog, or let it sit for more than a few days without a post. It’s just my way of keeping myself disciplined. But really, it has been busier than usual: Mother’s Day, tons of birthdays, a wedding, old friends coming up to New York (from all over the damn world it seems; but really just Hawaii & Texas) and now Memorial Day. All of that meant lots of late nights, lots of food- particularly fried (Chip Shop!)… and lots of beer. I kind of need to recover from it all a bit before Monday. And I think the best way to do that is spend some time outside, in the sun, getting fresh air while I prepare for Memorial Day, and watering plants & gardening. Oh, and drinking water. Gallons of water.

I’ve seen chive blossom vinegar in many places all over the internet for a few years now, this year being no exception. It intrigued me, but never enough to try it. I kept wondering what the hell I’d use it for. Plus, my chives never gave me more than three or four, maybe five or six blossoms a season. But this year? It exploded! Hundreds (okay well not really hundreds, but a lot) of pretty purple blossoms burst onto the scene in early April, much to my surprise.

Our extremely mild winter caused my chives to come back from their hibernation far earlier, and also this year they’re larger than ever. And the blossoms are so pretty, I usually just like looking at them in the garden until they die and I cut ‘em off. But honestly, what’s life without a little experimentation? So being that I had so many, and a few extra jars laying around, I thought why not try it. Plus, I’ve been more into infusions lately. I was planning on some rosemary-garlic infused olive oil, so why not make some infused vinegar too.

You don’t have to use the blossoms in vinegar. You can cook with them too, or use them in salads. Just do a Google and you’ll see. The Kitchn has a great piece on using them, too. However, I chose to use roughly half of my blossoms in a vinegar infusion. The other half ended up in my kitchen in a jar of water, as if they were a bouquet. Kept the chive part fresh and close at hand, too.

Chive vinegar is regular white vinegar, or white wine vinegar, that’s infused with chive blossoms. Technically, you could use whatever vinegar you wanted, but I think (and apparently this is the general consensus among chive vinegar makers) using a clear vinegar is aesthetically best. That way you can see the true pink color that comes from the blossoms, and also the jar looks pretty while it’s “infusing.” But really, to each his own. To make it, here’s what you do: You cut the blossoms off your chives. Rinse them thoroughly in cool water, making sure any grit, dirt, sand or unwanted little tenants clear out. It’s best, I find, to fill a large bowl with cool water and put them in there, swirling them around gently, rather than just rinsing them. Dry them either in a salad spinner, or air dry them on paper towels. Place the blossoms in a jar or bottle about ½ to ¾ full. Pour in your vinegar to fill the container. Then let it sit in a dark/cool place for two weeks, then strain it, removing the flowers. What you end up with is a beautiful pink vinegar that’s mildly onion-y in flavor. It’s perfect in vinaigrettes & salads, great in macaroni or potato salad, and it’d probably make fairly interesting refrigerator pickles.

Chives, posing with chives! Brilliant!

I made this on May 13th, and here’s a little photo quadrangle of its journey from then ’til the day I made the potato salad. I was pretty amazed at how in just a matter of less than 12 hours, the vinegar was already obviously pink. And then it just got pinker & pinker! It’s so pretty, really. It reminds me of those bottles of day-glo highlighter liquid teenagers used to make years ago to use under blacklight (am I showing my age?), except prettier, edible & much more useful. And totally less ’90’s.

Day eight was a rainy, miserable day, so the picture sucks. Of course, the two weeks is the recommended time, but you can use it even after a few days. It won’t be as strong, but you’ll definitely get a chive flavor. I used mine after about 8 or 9 days and it was plenty strong. I also dried the blossoms I removed from the vinegar and saved them in another jar to use in egg salad. But that’s a whole ‘nother post for another day. Anyway, speaking of salad… I was so inspired by the beautiful jar of pink vinegar, that I decided to use it to make some chive-y potato salad. And then, I thought, why not share it on the blog? ‘Cause I’m awesome, that’s why. And also because Monday here in the good ol’ U. S. of A. is Memorial Day, which is a big barbecue day which pretty much kicks off the summer and potato salad is a barbecue/summer staple. Memorial Day means way more than just that, of course, but like 4th of July, Americans don’t like holidays they can’t get a day off for or drink to celebrate. In terms of the salad: keep in mind, if you’re not using chive vinegar, the flavor will be different. I’d substitute by using white wine vinegar & add a sliced shallot and an extra tablespoon of chopped chives. Or, you can just make your own chive blossom vinegar. Or… if you have no chive blossoms but you have some chives, just cut some chives up and put them in a jar of vinegar for a week or so. The vinegar will definitely end up with a chive flavor, though perhaps not the same as with the blossoms and definitely not pink.

Honestly- potato salad (and macaroni salad) is so easy to make, why go and buy it at a deli or supermarket? You’ve probably got most of the necessary ingredients right at hand, and what you don’t have you can always substitute other things for. Or omit them totally. Do yo’ thaaaang.

CHIVE BLOSSOM VINEGAR POTATO SALAD

Ingredients:

  • 2 pounds russet potatoes, boiled (& peeled, if desired) and cubed (equals roughly 8 medium-sized potatoes)
  • 4-5 tablespoons chive blossom vinegar, depending on taste
  • 2 cups mayonnaise
  • 3 chopped hard-boiled eggs
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ cup chopped celery (I omitted this)
  • ¼ cup finely chopped fresh chives
  • 1 tablespoon mustard (I used Gulden’s spicy brown, you can use any you like)
  • washed chive blossoms, either fresh or dried (for garnish, if desired, the blossoms are edible)

Directions:

  1. Toss the potatoes with 2 tablespoons chive vinegar and ½ teaspoon salt in a large bowl.
  2. In a separate bowl, mix the mayo, chives, mustard, remaining tablespoons vinegar, and sugar thoroughly.
  3. Add to the potato mixture. Chill until cool. Garnish with whole or torn apart chive blossoms, if you want.

This salad was inhaled. INHALED. Disappeared from the bowl like David Blaine was here. People from all over New York swarmed to my house to taste it. Alright. So… that’s a lie, but I wasn’t lying about it being inhaled. You’d have thought I invented the wheel the way people raved about it. And I find that the more things you make yourself, the more impressed people are with it, and the better your food tastes to them. Once I said I not only grew the chives, but used the blossoms to make infused vinegar and then in turn used that vinegar to make the salad, I was practically crowned the new Martha Stewart. No shit.

This recipe makes a very creamy potato salad, if you prefer a more vinegar-y one, then just alter it to suit your needs by lessening the amount of mayo. Potato salad is a super easy thing to change around. It’s all about taste & preference, there is no wrong. Use any kind of potatoes- from baby reds to Yukon Gold, any kind of mustard (or none), any amount of hard-boiled eggs (or none), any kind of vinegar, etc. So easy! Take out the chives, add dill, add a chopped pickle, whatever. It’s 100% customizable. Same thing with macaroni salad. Just taste it as you go and change things up. There are tons of base recipes on the internet if you’re scared.

Back to the chive vinegar: I think it’s great to have a jar of this around, especially if you’re into making your own salad dressings or vinaigrettes. I’m going to work on a pickle recipe using some of this vinegar as well. My mother wants some to marinate steaks in; she likes vinegar marinated steak. And she probably just wants a jar of pink vinegar to put out on the counter, too, ’cause it’s pretty to look at. And yes, the blossoms themselves are edible too. Try one.

Got an excess of pickled items? Well then read on…

I’m guessing that around this time of year most people who like to preserve foods or “can” end up with a plethora (or a bunch) of jars of pickled & preserved goodness. Now if your family is anything like mine, you end up with quite a few open jars in your fridge any given time. Everyone wants to taste everything at once!

“Ohh what are those? Pickled carrots?! I need to try them…”
“Mmm those habanero pickles look good, I think I’ll try one!”
“Holy crap- you made dilly beans?! I haven’t had one of those in years… lemme get one…”
“Wow lemon marmalade. Is it good? Can I try some?”

And then all the jars sit in the fridge getting picked at here and there, taking up space. Except for the regular cucumber pickles; the pickles go like hotcakes. I can barely keep a jar for longer than a week or two tops. So after the successful potato salad I made with dilly beans, I brainstormed this macaroni salad to incorporate and use up some of the pickled goodies sitting open in my fridge. I had some pickled carrots, dilly beans, peppers in oil & regular dill pickles, so that’s what I used. Of course, you can definitely substitute plain slivered carrots, chopped fresh Bell peppers and some chopped fresh green beans too… but it’ll be a totally different taste & flavor profile.

Keep in mind also that pretty much anything could be added: pickled zucchini, cauliflower, etc. Whatever you have open & whatever tickles your pickle (pun intended). Just chop it up & toss it on in there. You can adapt it to suit you in any way, including removing the mustard or removing the red wine vinegar & using all white, etc. Also, you can adjust the ratio of vinegar to mayonnaise as you like it.

Everyone loved it. LOVED IT. It was requested for lunch quite a bit that week.

The pickled carrots come from Molly Wizenberg‘s book, A Homemade Life: Stories and Recipes from My Kitchen Table. I mentioned that lately I’d been reading through it again a few posts back, well I also saw the pickled carrots while re-reading it & became intrigued. They took no time to make, seeing as how they were really a form of “refigerator pickles” & were a welcome addition to not only this salad, but my refrigerator. I subbed fresh sprigs of rosemary for the thyme because my mother has an allergy to thyme, so I try to avoid using it in anything she’ll be eating. Now I understand that if you already have an excess of pickled vegetables, you might not want to add to it by making pickled carrots. And I really do understand. But in case you’re intrigued like I was, or you’d like to make them for your salad, I’m including Molly’s exact recipe. Mine differs slightly; I used rosemary instead of thyme, omitted the peppercorns & mustard seed but added freshly ground black pepper, and didn’t add the red pepper flakes either. But that’s something you can figure out for yourself. Same goes for the amount, I made one pint jar by adjusting the ingredients to accommodate it, which is certainly something you can do. If you used a variety of different colored heirloom carrots, it’d make an even more beautiful jar. Next time, that’s what I’ll do.

By the way, this is in the gluten-free category for the pickled carrots, not the macaroni salad, although you could definitely use gluten-free pasta. Same goes for whole wheat pasta or any kind you’d prefer. I like the tri-color because it adds to the prettiness, but that’s just a purely aesthetic reason.

They look gorgeous in the jar.

SPICY PICKLED CARROTS WITH GARLIC & THYME (from A Homemade Life)

Ingredients:

  • 2 cups apple cider vinegar, plus more off topping jars
  • 2 cups water, plus more for topping jars
  • ¼ cup granulated sugar
  • 6 (5-to 6-inch) sprigs of fresh thyme
  • 5 large cloves garlic, thinly sliced
  • 1 ½ teaspoons black peppercorns, cracked
  • 1 ½ teaspoons red pepper flakes
  • Heaping 1 ½ teaspoons salt
  • Heaping 2 tablespoons mustard seeds
  • 1 ½ pounds small (finger sized) carrots, or standard or baby sized carrots cut into sticks about ½” inch wide and 3 inches long

Directions:

  1. In a medium saucepan, combine 1 ½ cups apple cider vinegar, water, sugar, garlic, thyme, black peppercorns, red pepper flakes, salt & mustard seeds. Bring to a boil over medium-high heat, then reduce to a simmer & cook, stirring occasionally, for 10 minutes. Remove the pan from the heat, and let cool for 5 minutes. Stir in the remaining ½ cup vinegar.
  2. Put the carrots in a large, heatproof bowl, and pour the warm brine over them. Cool to room temperature. While they cool, wash 2 quart-sized canning jars and their lids in warm, soapy water.
  3. When the carrots & brine are cooled, distribute the carrots evenly among the jars, arranging them snugly. (Hands & fingers work best for this; tongs make a mess). Using a ladle, ladle the brine evenly among the jars. The carrots should be covered completely. If not, add a mixture of 2 parts vinegar and 1 part water to cover.
  4. Seal firmly & refrigerate for at least 3 days, or preferably a week. Carrots are dense & take time to absorb the brine. Carrots will last indefinitely (in theory) but try to eat them within a month or two (unless you give them a 10-minute waterbath, then they’ll probably last longer*).
* That’s my 2 cents.

PICKLED & PRESERVED MULTICOLOR MACARONI SALAD

Ingredients:

  • 1 pound tri-color pasta, cooked
  • 1 ½ cups mayonnaise
  • 5 teaspoons spicy brown mustard
  • 2 tablespoons red wine vinegar
  • 4 teaspoons white vinegar
  • 1 shallot, thinly sliced
  • ½ cup slivered pickled carrots (or regular baby carrots)
  • ¼ cup chopped dilly beans
  • 4 or 5 sweet Bell peppers in oil, chopped
  • 1 pickle spear, cut into ¼” pieces
  • ½ teaspoon paprika
  • 3 hardboiled eggs, sliced then quartered
  • Salt & pepper to taste

Directions:

  1. Mix shallot and vinegars together in a medium bowl. Set aside.
  2. Combine the mustard, mayonnaise, salt, pepper and paprika thoroughly in another medium bowl. In a third and larger bowl, add the cooked pasta and mayonnaise mixture together. Mix completely.
  3. Add the vinegar mixture and pickled vegetables and again mix thoroughly. Finally, add the eggs and gently toss.
  4. Place in refrigerator until chilled. Add more mayonnaise or vinegar right before serving if too dry.

Yeah. That’s one colorful, bright & happy macaroni salad. How could you not smile while eating that?

What da dilly, yo?

Busta Rhymes & dilly beans. A natural combination, no?

So yeah. Dilly beans. As a native New Yorker, where most of my young-adult time was spent pounding pavement in Manhattan, either uptown by the Met or downtown in Chelsea & the Fashion District, not quite growing my own vegetables/living in a rural area/reading up about canning, I hadn’t a friggin’ clue what the hell a dilly bean was. I’d heard of them, sure, on the internet & blogging circles. But I was totally not sure what exactly they were. Turns out, they’re just preserved green beans! Go figure!

Dilly beans or pickled green beans, are a means of preserving this summer legume. Often flavored with dill, hence the name, they may also contain garlic, Tabasco sauce, and red pepper. Best kept in glass jars for safekeeping over the winter months, they can be served on their own as a snack or alongside a main dish or in salad. While they are made in kitchens all over the United States, they are particularly common in Vermont, where the overabundance of green beans produced during the short summer needs to be preserved for enjoyment during the long winter.

Dilly beans were developed as a commercial product in 1958 by Sonya Hagna and Jacquelyn Park, who made them the subject of a well-known radio advertising campaign.[1]

Wikipedia

Ahhh so it’s a VERMONT thing, eh? I see. It just sounds so old-timey to me, I find them sorta fascinating.

Turns out they’re pretty popular. After Tracie, a Facebook fan of Cupcake Rehab, mentioned awhile back that they were her favorite thing to “can” (and also explained what they were, thanks Tracie), I thought they’d be an easy pickling project. Especially since my local grocer was selling fresh green beans for super cheap & my family was asking me for even more pickled items (word to the wise: the pickles are never enough). Even though I went canning crazy last month when my grandma died (that still sucks to write, by the way), practically all my pickles are gone and whatevers left is fought over.

I design/print/make my own labels… I just love them..


PICKLED GREEN BEANS AKA “DILLY BEANS” (directly from Food in Jars /adapted from So Easy to Preserve)

Ingredients for gettin’ dilly with it:

  • 2 pounds green beans, trimmed to fit your jars
  • 1 teaspoon cayenne pepper (more if you like it hot)
  • 4 teaspoons dill seed (not dill weed)
  • 4 cloves garlic
  • 2 ½ cups white vinegar (5%)
  • 2 ½ cups water
  • ¼ cup pickling salt (use a bit more if you’ve only got Kosher)

Directions on how to get yo’ dilly on:

  1. Prep your canning pot by inserting a rack to keep your jars off the bottom of the pot, place pint jars in (wide-mouth pints work best here. A 12-ounce jelly jar is also nice, as it’s a bit taller than a standard pint and makes for less trimming) and fill it with water. Bring to a boil to sterilize while you prepare the rest of your ingredients.
  2. Wash and trim your beans so that they fit in your jar. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attending.
  3. Combine vinegar, water and salt in a medium saucepan and bring to a boil. While it’s heating up, pack your beans into the jars, leaving ½ inch headspace (distance between the tops of the beans and the rim of the jar). To each jar, add ¼ to ½ teaspoon cayenne pepper, 1 clove of garlic and 1 teaspoon dill seeds.
  4. Pour the boiling brine over the beans, making sure to leave that ½ inch headspace. Use a plastic knife to remove air bubbles from jar by running it around the interior of the jar. Wipe the rims and apply the lids (which have been sitting in a small saucepan of water at a mere simmer for at least ten minutes in order to soften the sealing compound) and rings.
  5. Process for 5 minutes in a boiling water bath (remember that you don’t start timing until the pot has come to a rolling boil).

As she said: “These beans want to hang out for a least two weeks before eating, to thoroughly develop their flavor.” This recipe, as it is written above, makes 4 jars of dilly beans. I did not use wide mouth pints, I used 2 regular pint jars. Why 2? Well I halved the recipe, really because I bought only a pound of beans. I would’ve bought more but I forgot what the recipe said when I went to buy ‘em, so I only bought one pound. Why I don’t know, because I clearly could’ve JARRED whatever extra I had. Oh well. I’m still thinking like someone who doesn’t can/jar, i.e. “I don’t want to waste it!” Duh. What an idiot, right? Anyway because these were gifts, or rather “orders”, I did not go crazy with the cayenne. I used just a ¼ teaspoon in each jar and it was too hot for these people! Crazy. If it were for me, I might have used the ½ teaspoon. But remember, these people are lame-o’s who don’t like “hot” stuff. So there we go. Who knew ¼ teaspoon of cayenne was too much? I guess these are some hardcore gangsta spicy dilly “Gettin’ silly wit my 9-milly, what da dilly yo?” beans.

Also, it’s true. Wide-mouth pints would work better. I used regular ones & it kinda sucked cramming them in. Pfft.

As summer is starting to come to a close, I’m trying to get in all the summer-y things I can. I had a pretty shitty summer, but while it’s still warm I’m trying to hang on to what’s left of it. Potato salad is one of those summertime staples. Every barbecue or picnic has either potato salad, macaroni salad, or both. My grandma made an awesome potato salad. So awesome, everyone who ate it said it was the best ever. Unfortunately, she wrote nothing down. And my mother never noted any of what she put into it, neither did I. It was always a dash of this, a little of that, etc. And as she got older, she made these awesome things less & less, and left the cooking to us; first my mom, then myself. So her recipes belong to the ages, along with her. However, last month’s issue of Bon Appétit has an entire article on canning, and it features a recipe for Dilly Bean Potato Salad. So I thought I’d give it a shot. And while it’s probably not quite as good as Nana’s, it’s something new & different. It’s also pretty damn amazing in it’s own right, to be fair. Maybe a new family recipe?

Dilly bean sighting!

DILLY BEAN POTATO SALAD (from Bon Appétit, August 2011)

Ingredients:

  • 2 shallots, halved lengthwise, very thinly sliced (about 1 cup)
  • 6 tablespoons red wine vinegar (or more, to taste)
  • Kosher salt
  • 3 lb. potatoes*
  • Freshly ground black pepper
  • 1 cup mayonnaise (or more, to taste)
  • 1 large pinch smoked paprika
  • 3 cups trimmed watercress, purslane or wild arugula, coarsely chopped**
  • 1 cup Dilly beans, cut crosswise into 2″ pieces
  • 2-3 large hard boiled eggs, peeled, quartered
  • 3/4 cup coarsely chopped flat leaf parsley or celery leaves

Directions:

  1. Place shallots in a small bowl. Stir in the red wine vinegar, and a large pinch of salt; set aside.
  2. Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon.
  3. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt & pepper.
  4. Whisk  mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, add eggs and season to taste with salt, pepper and more vinegar or mayonnaise if desired. Garnish with parsley.
*the original recipe calls for baby Yukon gold, I just used unpeeled quartered Russets, that’s what my Nana did.
**I omitted that & just added a handful of chopped chives from my garden.
 
 Nana would be proud, second & third servings were requested.

 This can be made one day ahead of time. Cover and chill, return to room temperature before serving, and stir in extra mayonnaise if it’s too dry. Although the next day nobody needed extra mayo; it seemed to stay nice & creamy. It would also knock it out of the park without the dilly beans; just add a little extra egg.

OH one more thing about the beans; remember what I said about the peaches floating? Dilly beans float too, apparently. I also did not have to trim many of my beans, sure I had to trim some but not a lot. Although now in retrospect, I probably could’ve gotten away with not trimming them at all, because I clearly had a lot of leeway, judging by the bottom of the jars there. I’m really bad at taking photos before I fill the jars, or during the process of filling the jars, etc.  I promise I’ll change. I’ll be better. I know people want to see the process. I’ll deliver, my friends, I’ll deliver.

And I swear on my dilly’s that there will be some baked goods soon. In the meantime, why not make some of this for one of those ‘last days of summer’ barbecues?