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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    German Potato Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    German Potato Salad Empty German Potato Salad

    Post by Lobo Mon 18 Jan 2016, 8:57 pm

    German Potato Salad Img6l
    German Potato Salad
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    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Servings: 4
    Bits of bacon and bacon fat are essential ingredients in a classic German potato salad. Look for bacon that has been smoked over apple wood, which gives it a sweet flavor. Purchase thick-sliced bacon for a more intense smoky taste. Many gourmet food stores and catalogs now feature artisanal bacon from farms where the pork is cured with flavors like maple, garlic, red pepper, and herbs and spices.






    • 233

    Ingredients:


    • Kosher salt, to taste, plus 3/4 tsp.
    • 12 to 14 very small red potatoes, about 1 1/2 lb. total, scrubbed
    • 4 bacon slices, preferably thick sliced, coarsely chopped
    • Olive oil as needed
    • 1/2 yellow onion, halved lengthwise and thinly sliced crosswise
    • 1 large celery stalk, thinly sliced
    • 2 Tbs. white wine vinegar
    • 2 tsp. minced fresh marjoram, plus sprigs for garnish
    • 1/4 tsp. freshly ground pepper
    • 1/2 tsp. dry mustard
    • 1/2 cup beef stock or canned beef broth

    German Potato Salad Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender when pierced with a knife, about 20 minutes. Drain the potatoes well and return them to the pot. Let cool for 10 minutes, then halve or quarter them.

    In a large, heavy fry pan over medium-high heat, cook the bacon until brown and crisp, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour the drippings from the pan into a small bowl.

    Return 3 Tbs. of the drippings to the fry pan (if needed, add enough olive oil to make 3 Tbs.), set over medium heat, and add the onion and celery. Sauté until the vegetables are just beginning to soften, about 3 minutes. Whisk in the vinegar, minced marjoram, the 3/4 tsp. salt, the pepper and dry mustard. Add the stock, potatoes and bacon. Cook, tossing gently, until the dressing thickens and coats the potatoes, about 1 minute.

    Transfer the potato salad to a serving bowl. Garnish with the marjoram sprigs and serve warm. Serves 4.
    Adapted from Williams-Sonoma Collection Series, Potato, by Selma Brown Morrow (Simon & Schuster, 2002).
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