Potato Salad

Hi, let's talk potato salad.

It's an important topic, because every single picnic and potluck always somehow ends up with potato salad somewhere on the table. And not every potato salad is created equal. Some are delicious, some are just plain gross.

Here is a quick rundown on the common problems with potato salad:

• Too much mayonnaise. Stop ruining good potato salad, mayonnaise. I get that you add a nice creamy factor, but you often ruin a dish because you don't know the word "moderation."

• Undercooked potatoes. I've been guilty of this one. Sometimes the potatoes aren't quite cooked enough, and your potato salad is just a tad too crunchy with a raw potato flavor. Yuck.

• Pickles or relish. Just no on this. I like pickles just fine on their own. But they have zero business overwhelming my potato salad. 

• Dill. Dill is one of the most unpleasant tastes. Maybe if it's subtle, fine. If potato salad has too much dill it will be rejected on my paper plate with the overly-vinegared pasta salad. 

So what makes a good potato salad? Simplicity. Potato salad should be tasty enough to eat a spoonful by itself, but also needs to partner up with the main dishes like pulled pork. It needs enough salt & pepper to taste the dish. And yes it needs something creamy. I add plain Greek yogurt instead of mayonnaise, which gives a nice light tanginess. Add some celery and onion for crunch, and you've got yourself a winning potato salad. 

Potato Salad

recipe by Larissa Marks
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Prep time: 10
Cook time: 15
Total time: 20
Yield: 6-8 servings

Ingredients

• 3 pounds small white or red potatoes
• salt & pepper
• 1 cup plain Greek yogurt
• 2 tablespoons whole grain or Dijon mustard
• 1/2 cup chopped celery
• 1/2 cup chopped red onion

Cooking Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, and set aside.

Meanwhile, in a small bowl, whisk together the yogurt, mustard, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.

Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Cheesy Artichoke Dip

Is cheesy artichoke dip still cool or does it feel too early 2000's? Maybe its day has passed.

I don't really care, because I think it's delicious. Creamy, salty, and cheesy, this dip needs to be served hot (read: melty) with a side of chips or crackers. Prep time is quick, since you're simply mixing ingredients together and popping it into the oven. I recommend having this as an appetizer or afternoon snack.

Enjoy!

Cheesy Artichoke Dip

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1 8-ounce package cream cheese, softened to room temperature
1/4 cup plain Greek yogurt
1/2 cup grated parmesan cheese
1 clove garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon garlic salt
salt & pepper to taste
1 14-ounce can artichoke hearts, drained and chopped
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a small baking dish.

In a medium bowl, mix cream cheese, yogurt, parmesan, garlic, basil, garlic salt, salt & pepper. Stir in artichokes.

Transfer mixture to the prepared baking dish. Top with mozzarella cheese. Bake in oven until melted and lightly browned on top, about 25 minutes. Serve hot with chips or crackers. Makes 8-12 servings.

Loaded Nachos

We had nachos for dinner the other night, and I think this may become a regular in the meal rotation. It was so easy to throw together, and everyone loved it. Usually my kids aren't that jazzed about guacamole or refried beans, but on nachos? Yes, gimme seconds, please!

You can make it how you like. I used breaded chicken breast tenderloins. But really, any meat will do - carnitas, seasoned ground beef, etc. This makes a large tray of nachos that is great for family dinner or a party. Personal recommendation: have this with a cold beer.

Loaded Nachos
makes 6-8 servings
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1 package tortilla chips
1-1 1/2 cups shredded Mexican-blend cheese
1 15 ounce can refried beans
2 cups chicken tenders, cooked and cut into 1-inch pieces
1 large tomato, diced
1/2 cup diced onion
1 cup sour cream
1 cup guacamole
1/4 cup chopped cilantro or green onions
Lime wedges

Set oven rack about 6 inches from the heat source, and preheat the broiler. Line a baking sheet with aluminum foil.

Spread tortilla chips on prepared baking sheet. Top with cheddar cheese, refried beans, and chicken. Broil in the oven until cheese is melted, watching carefully to prevent burning, for about 3-5 minutes.

Remove pan from oven. Top nachos with tomatoes, onions, sour cream, guacamole, and chopped cilantro or green onions. Serve immediately.

My Favorite Granola

I am very particular about granola. After years of making my own granola (and even running my own granola business for a little while), I've discovered there are specific qualities I desire in granola:

• There is a delicate balance of sweet and salty. A little sweet, with a hint of salt, is needed. 
• Shredded coconut is a must. 
• Skip the dried fruit. Granola often contains chewy things like raisins or cranberries, and I find myself picking around those pieces to get to the crunchy good stuff. 
• My favorite nuts are almonds and macadamia nuts. Cashews and pistachios are good too. Walnuts and pecans, not so much.
• Granola must be baked to a rich brown. I want crunchy, crunchy, crunchy. Bake that granola until it is a few moments away from becoming over-baked. 

This granola is probably the most frequently-made recipe in our home. I've made this dozens of times, and always have the ingredients readily available. It is flexible, so you can swap in your own favorite nuts, seeds, or oil. But keep the same ratios of sweeteners, oil, and ingredients. Like I said, I prefer my granola without dried fruit, but if you disagree, you can mix in 1 cup of dried fruit to the baked and cooled granola. Surely you'll find your own version you like best.

My Favorite Granola
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4 cups whole oats
1 cup chopped nuts + 2 tablespoons whole nuts (almonds, macadamias, cashews)
1 cup shredded coconut
1/4 cup sunflower seeds
1/4 cup dark brown sugar
2-3 tablespoons small seeds (quinoa, sesame, flax)
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 cup oil (canola, olive, coconut)
2 tablespoons honey
1 tablespoon maple syrup
1 teaspoon almond or vanilla extract

Preheat oven to 275 degrees. Cover a large, rimmed baking sheet with aluminum foil or a Silpat baking mat. In a large mixing bowl, add all ingredients and mix thoroughly. Spread mix into an even layer on the baking sheet. Bake in oven for 30 minutes. Stir. Bake for another 15-25 minutes until it reaches a rich, golden brown. Cool in pan completely. Store in an airtight container.

Bagel Bombs

Bagel Bombs. They are a thing. A delicious doughy thing stuffed with warm bacon cream cheese that explodes in the oven.

They originally hail from New York's Milk Bar, where baking queen Christina Tosi does insane things with flour and butter. And they are so scrumptious, they are worth making at home. When I bake these, my family thinks I am a culinary wizard.

This recipe has several components, but don't be intimidated by it - they're easy to put together. The dough, cream cheese filling, and bagel mix can all be made ahead of time. If I can make these in the afternoon while tending to three young kids, you can probably do it too.

A few cooking tips...

• This recipe makes 16 3-inch bombs. But you can go really crazy, and make 8 huge ones. 
• Bacon cream cheese could easily be transformed into smoked salmon cream cheese, lemon curd cream cheese, etc. The possibilities are endless! If you make a sweeter cream cheese filling, omit the 1/2 teaspoon of salt.
• You will have 1/2 the dough recipe. Use it to make homemade pizza or something else delicious later. 

Bagel Bombs

Adapted from Momofuku Milk Bar

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1/2 recipe of Mother Dough (recipe below)

1 recipe Bacon Cream Cheese, frozen

1 recipe of Everything Bagel Mix

1 egg (for egg wash)

1/2 teaspoon water

Heat the oven to 325 degrees. Punch down and flatten the dough on a smooth, dry countertop. Use a dough cutter to divide the dough into 16 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza between 2 and 3 inches wide. Put a cream cheese mound in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the cream cheese mound is completely contained, then gently roll the ball between the palms of your hands to ensure the bomb has a nice, round, dinner roll-y shape. Arrange the bombs 2 inches apart on a parchment or Silpat-lined baking sheet.

Whisk the egg and water together and brush a generous coat of egg wash on the buns. Sprinkle a heavy even coating of the bagel mix all over the bagel bombs–every possible inch, except for the bottoms, should be coated.

Bake the bagel bombs for 15 minutes. Turn the oven temperature up to 375 degrees, and bake for 5-10 minutes more. While in the oven, the bombs will become a deep golden brown and a few may have cream cheese explosions. Continue baking until you see this happen! Not to worry– serve them as is or use your fingers to tuck the cream cheese back inside the bagel bomb. Bagel bombs are best served warm out of the oven-or flashed in the oven later to warm and serve. If you can’t finish them all right away, once they are cool, wrap them well in plastic and store them in the fridge for up to 3 days. Makes 16.

Mother Dough

3 1/2 cups flour

1 tablespoon kosher salt

1/2 packet (or 1 1/8 teaspoons) active dry yeast

1 3/4 cups water

oil

Stir together the flour, salt, and yeast in the bowl of your stand mixer– do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add the water, mixing for 1 minute, until the mixture has come together into a shaggy mass.

Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.

Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and then let the dough proof at room temperature for 45 minutes.

The dough is ready to be used. If you do not plan to use your mother dough the day you make it, you can store it in an airtight container at least twice its size in the fridge for up to 3 days. Take it out of the fridge and let it come to room temperature 30 to 45 minutes before using.

Bacon Cream Cheese

1 3/4 oz bacon

8 oz cream cheese

1 teaspoon sugar

1/2 teaspoon kosher salt

Cook the bacon in a skillet over medium heat until it’s auburn brown and crunchy. Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.

Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and paddle to combine. Scrape down the sides of the bowl. Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.

Scoop the cream cheese mixture onto a quarter sheet pan in 16 even lumps. Freeze until rock hard, for at least 1 hour. Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.

Everything Bagel Mix

3/4 teaspoon kosher salt

1 tablespoon white sesame seeds

2 teaspoons black sesame seeds

2 teaspoons poppy seeds

1 tablespoon dried onions

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

Mix everything together.

Creamy Baked Potato Soup

I realize that it is summer, and very few of us are looking for soup recipes to try. But last week the temperatures in Honolulu dropped to the low 70's, which is practically freezing cold for Hawaii, so I made creamy baked potato soup. It was so good. Even my non-soup-fan kids thought it was good.

The soup comes together quickly, especially if you already have leftover baked potatoes sitting around. Not for the dairy-adverse, the soup is rich with cream, milk, yogurt, and cheese. I always, always use plain yogurt instead of sour cream because it's a consistent item in our fridge. Be sure to stir the soup frequently as it is cooking. Burnt soup would be a tragedy.

Creamy Baked Potato Soup

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12 slices of bacon, cooked and crumbled
2/3 cup butter
2/3 cup flour
3 cups chicken stock
3 cups milk
1 cup heavy cream
4 large potatoes, baked and cubed
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream or plain Greek yogurt
1 teaspoon salt
1 teaspoon ground black pepper

In a stock pot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in chicken stock, milk and cream, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. 

Reduce heat, and simmer for 10 minutes. Mix in bacon, cheese, sour cream or yogurt, salt and pepper. Continue cooking, stirring frequently, until cheese is melted. 

Guacamole

Let's talk guacamole. It's a hit at parties, great on a turkey sandwich, and makes chips healthy(ish).

We have an avocado tree that, for several months of the year, provides huge beautiful avocados. In Hawaii's grocery stores avocados cost your left arm, so you can bet we made use of our avocado tree.

I've made this guacamole several times, and it is so dang good. It has your basics - limes, garlic, cilantro, as well as cumin and cayenne for some seasoning. Mix, taste, and season to your liking.

Guacamole

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3 avocados, peeled, pitted and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
2 tablespoons chopped fresh cilantro
1 cup diced tomatoes
1 teaspoon minced garlic
1/8 teaspoon ground cumin
1 pinch cayenne pepper 

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cumin and cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Bread & Butter Pickles

It's pickling time, friends!

Some people love dill pickles, but I always reach for the sweet bread and butter variety. We made these homemade bread and butter pickles a few weeks ago, and they are so delicious. Crisp, sweet, and perfect for a summer BBQ.

They are easy to make, and can be stored in the fridge for about a month. I used two large leftover jars, but I think you can fill about 5 pint jars. Go ahead and play around with the spices. I like the heat from the red pepper flakes blended with the fragrant allspice berries.

Serve these on a cheeseburger, and you're good to go. Happy pickling!

Bread and Butter Pickles Recipe

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2 1/2 lbs fresh cucumbers, washed and sliced into 1/4-inch slices

1 pound white or yellow onions, thinly sliced

1/4 cup pickling or Kosher salt

1 1/4 cup white distilled vinegar

1 cup apple cider vinegar

2 1/4 cups sugar

1 tbsp mustard seeds

1 teaspoon crushed red pepper flakes

3/4 teaspoon celery seeds

1 inch cinnamon stick

6 allspice berries plus a pinch of ground allspice

6 whole cloves plus a pinch of ground cloves

1/2 teaspoon turmeric

Place sliced cucumbers in a large bowl. Add the sliced onions and pickling salt. Stir so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice. Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.

In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the sugar vinegar solution begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers. First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim. Wipe the rim clean with a paper towel. Cover with lids. Store in refrigerator for up to a month. Makes about 5 pint jars.

Bacon & Blue Cheese Stuffed Mushrooms

Even though I'm a dessert-lover, even I begin to feel overloaded by sugar during Christmas. Because of the abundance of iced cookies and fruit cake, savory dishes are a welcomed addition to all the holiday sweets.

For a recent party at our house, I made these bacon and blue cheese stuffed mushrooms. The mushrooms are filled with a delicious mixture of garlic, butter, bacon and cheese. They are in a word, scrumptious.

Side note: if you tell me you are one of those people who don't like blue cheese, I will roll my eyes at you. Seriously. But fine, if you insist on using a different cheese (say smoked Gouda or sharp cheddar), I suppose that's acceptable.

The mixing and stuffing steps can be done ahead of time, making it an easy dish to pop into the oven right before a party. Serve this for Christmas or New Year's with a bottle of wine. Happy partying!

Bacon & Blue Cheese Stuffed Mushrooms

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Ingredients:

24 large fresh mushrooms, 1-1/2 to 2 inches in diameter

1/4 cup sliced green onion (2)

1 clove garlic, minced

1/4 cup butter

1/2 cup fine dry bread crumbs

1/2 cup shredded cheddar or crumbled blue cheese

2 strips crisp cooked bacon, crumbled (1/4 cup)

Instructions:

Clean mushrooms. Remove stems from mushrooms. Chop enough of the stems to make 1 cup.

In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs, cheese, and bacon. Spoon crumb mixture into mushroom caps. Return stuffed mushrooms to the baking pan.

Bake in a 425 degree oven for 8 to 10 minutes or until heated through. Makes 24 mushrooms.

Cheddar Cheese Puffs

These cheddar cheese puffs (or gourgères) are like little fluffy, savory pillows, and are reminiscent of cream puffs sold at my favorite Maui bakery, Komoda's. The texture is crisp on the outside, and soft on the inside, with a pocket of air in the center.

To make cheese puffs, you begin by making a pâte a choux (pronounced "pat-ah-shoo") dough. Don't be intimidated by the fancy French name - pâte a choux is simply a dough made of butter, water, salt, and flour that's cooked in a pan on the stove. Then you mix in a few eggs, and pop the dough into the oven where it puffs full of steam from the water. This dough technique is used to make beignets, eclairs, and cream puffs. 

These cheese puffs are made with cheddar and thyme, but you can experiment with other cheeses and herbs. I think Gruyere or Parmesan would be good. Also feel free to add various seasonings, like cayenne pepper for some zing.

Serve these cheese puffs as an appetizer or side dish, or pair with beer. They go with anything really. Just be warned - they're highly addictive.

Cheddar Cheese Puffs (slightly adapted from Simply Recipes)

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1 stick butter (8 tablespoons or 4 ounces)

1 cup water

1/2 teaspoon salt

1 cup all-purpose flour

4 large eggs

1 cup grated sharp cheddar cheese

2 teaspoons chopped fresh thyme (or rosemary)

Freshly ground pepper

In a medium-sized saucepan, add the water, butter, and salt, and bring to a boil over high heat.

Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir as the dough will be rather thick. Continue to cook for a couple minutes.

Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly. You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. (Do this part in a mixer if you want, or by hand with a wooden spoon.) The dough should become rather creamy.

Stir in the grated cheese, thyme, and a few grinds of pepper.

Preheat oven to 425°F. Spoon out small balls (about a heaping tablespoon) of the dough onto a Silpat or parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden. 

Serve immediately. To make ahead, store cooled cheese puffs in an airtight container, and reheat in a 350 degree oven for about 5-10 minutes to re-crisp the cheese puff exteriors.

Makes about about 36.