Tag: food

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Raclette: A Toasty Alpine Delicacy

By Laura Johnson Andrews

Marc and Sonja Hoffmann of Sioux Falls serve a traditional Swiss delicacy called raclette as part of Sonja’s online business, Raclette Corner.

Perhaps you’ve seen the Facebook videos in which half-wheels of creamy cheese are heated until the top layer is melted, bubbly and slightly browned, then scraped off onto a waiting dish of food. That gooey cascade of cheese is a Swiss treat called raclette, and a Sioux Falls woman named Sonja Hoffmann promotes its deliciousness as part of her online business, Raclette Corner.

The daughter of a Swiss mother, Hoffmann grew up in Germany, but her husband Marc’s career as a software consultant brought their family to Sioux Falls in 1998. She started selling European cookware online a few years later.”I decided that as much as I love my children, I needed something a little bit extra,” she says. Hoffmann was the first U.S. distributor for raclette grills, tabletop cheese melters that are common in Swiss, French and German households but were almost unheard of in America. Gradually, her cheesy product lines garnered more attention. In 2007, she started RacletteCorner.com, and by 2018, decided it was time to shutter the original cookware site.”I just decided to focus on raclette because it’s fun,” she says.

The word raclette comes from the French racler, “to scrape,” pointing to the cheese’s origins in the French-speaking Valais region of Switzerland, where the dish was created due to nomadic necessity. For thousands of years, Alpine herdsmen have driven livestock from their winter valley homes to high-altitude summer pastures in a seasonal migration called transhumance. When herds went into the mountains, the herdsmen carried hearty peasant provisions with good keeping qualities, like cheese and potatoes. Add in a fire, and sooner or later, somebody was going to put the three elements together, toasting the cheese over the flames and sliding it onto the boiled potatoes. Racletting references have been found in medieval manuscripts dating back to the 13th century.

Raclette is a semi-hard cows’ milk cheese that has been washed in brine, giving it an edible rind and a somewhat powerful aroma.”It doesn’t necessarily taste that good when you eat it raw,” Hoffmann says, but melting helps tame the cheese’s flavor.”It loses that extreme taste, and it’s just nice and creamy.” Traditionally, the cheese tops a plate of new potatoes, cornichons and salad, but the Hoffmanns enjoy racletting a diverse array of foods, including hamburgers, pork chops, red peppers, mushrooms, pears and shrimp. After all, what doesn’t taste better with a little melted cheese on top?

In addition to online sales, Hoffmann offers raclette melter rentals and caters small raclette parties in the Sioux Falls area. A few years ago, she brought the culinary experience to Sioux Falls Germanfest and a few other special events. And while it’s sometimes difficult to get Midwesterners to try something new, once they have that first taste, they tend to want more, as Hoffmann discovered while serving ham and raclette cheese sandwiches at the Sioux Empire Arts and Crafts Show.”We had one lady who came back, and she was yelling, ‘I have to have a second one of these. This is the best food I ever had!'” Hoffmann remembers.

Editor’s Note: This story is revised from the September/October 2019 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

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Pudding Pi

By Fran Hill

2021 seems like the best year to celebrate the little things, to recognize happiness wherever we find it. Most of us have been through a lot and need joy.

Nobody is better at finding the best silly ways to celebrate than the food obsessed. Every day of the year represents some kind of made-up food holiday. Just in the last few months alone, we have had National Ranch Dressing Day, National Spaghetti Day, National Margarita Day and World Nutella Day. Not to mention entire months dedicated to Oatmeal, Potato Lovers and Celery. The message is clear: food should be fun and appreciated.

Of course, those of us grasping for any reason to celebrate have embraced March 14. 3-14 is recognized worldwide as Pi Day in honor of the mathematical constant and has been lovingly hijacked with its homonym pie. Who doesn’t want to eat pie on Pi Day?

This year, as I look to Pi Day, I am also acknowledging my husband’s love of pudding pies. While I may think of pie as vehicle to highlight amazing seasonal fruit, pudding pies are always his first request. Homemade butterscotch may be tops for him, and when I saw that Martha Stewart paired this luscious amber dessert with a pecan shortbread crust, I was sold. Garnished with candied pecans, this Butterscotch Pie with Pecan Shortbread Crust brings joy to any Pi Day celebration.

Butterscotch Pie with Pecan Shortbread Crust

(adapted from Martha Stewart)

March 14 (3-14) is known as Pi Day in honor of the mathematical constant. Pie lovers celebrate too. A favorite of Fran Hill’s is Butterscotch Pie with Pecan Shortbread Crust.

Crust:

1 cup pecan halves

1 cup plus 2 tablespoons flour

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, room temperature

1/3 cup granulated sugar

1 large egg yolk

Filling:

1 cup firmly packed dark-brown sugar

2 tablespoons plus 1 teaspoon cornstarch

1/4 teaspoon kosher salt

4 large egg yolks

1 2/3 cups whole milk

3 tablespoons unsalted butter

Sugared Pecan Garnish:

48 pecan halves (This is roughly how many you will need to ring the tart pan, but the egg white mixture can easily coat a few more. Do it for snacks and salads.)

2 tablespoons sugar

1/4 teaspoon kosher salt

1 egg white

Crust: Preheat oven to 375 degrees F. Toast pecans on a rimmed baking sheet until fragrant and golden, 8 to 10 minutes. Let cool 15 minutes, then finely grind in a food processor. Add flour and salt to food processor and pulse just to combine. Add the softened butter and sugar to the food processor and pulse a few more times. Add the egg yolk and process to thoroughly incorporate. Mixture will have a fine crumb texture and hold together when pressed between fingers. Press evenly into bottom and up sides of a round 11-inch fluted tart pan with a removable bottom.

Freeze pan 15 minutes, then transfer to oven and bake until set and deep golden brown, about 20-25 minutes. (Watch the crust near the end of baking. Mine was probably done at 20 minutes, but I failed to check on it and have a more toasted result … still tasty but would probably have been better with a few less minutes in the oven.) Transfer pan to a wire rack; let cool 15 minutes.

Filling: (Don’t be me. Don’t get ahead of yourself and make the pudding while the crust is chilling. Wait until the crust is baked and cooling. Otherwise, you will be constantly whisking the pudding until the crust is ready to keep it from setting up. Learn from my mistakes.) While the crust is cooling, in a saucepan, whisk together brown sugar, cornstarch and salt. Whisk egg yolks into the milk and whisk this mixture into the dry ingredients. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and whisk in butter. Pour filling into crust and let cool.

Sugared Pecans: Reduce oven temperature to 350 degrees F. Whisk sugar, salt and egg white together. Stir in pecans. Spread nuts in an even layer on a rimmed baking sheet lined with parchment. Bake, stirring once (being careful to keep nuts separate and not clump together), until golden brown and crunchy, about 15 minutes. Let cool completely. Garnish pie with sugared pecans. (Extra pecans can be stored in an airtight container at room temperature up to 1 week.) Refrigerate pie until pudding is set, at least 4 hours, but up to 2 days.

To serve pie, remove sides of pan, transfer pie to a platter. Slice and serve. May offer whipped cream with each portion, if desired. It is delicious without, though. (Serves 10-12)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Balancing Act

By Fran Hill

How many of you have been baking your hearts out? Have you made homemade caramels and fudge and pressed together popcorn balls? Do your friends and neighbors love the surprise platters of cookies that show up on their doorsteps? If so, you are ahead of me. I haven’t baked a single thing this holiday season. No flour, sugar or chocolate have been elevated in my kitchen.

I love cookies and candies and fudge. I crave sweets and dream of decadent desserts. However, honestly, I don’t really enjoy baking. At some point, I will give in and create some holiday confections. Don’t worry; there will eventually be some cookies. It isn’t Christmas without something from the oven.

In the meantime, I am focusing on balance in our meals. Winter has hit, and we are relying heavily on comfort food main dishes. I am rounding out the menus with vegetable sides that pack a punch of flavor and bring some freshness to the table. Winter Kale Salad with Goddess Tahini Dressing hits all of those qualifications.

Kale, red onions, apples and toasted pecans are massaged with a creamy and herb-packed tahini dressing. The salad is fresh and healthy and balances the multitude of cookies that I hope to be able to devour this holiday season.

Winter Kale Salad is a light reprieve from a holiday diet that is not short on sweets.

Winter Kale Salad with Goddess Tahini Dressing

(adapted from Milk Street)

1 1/4 cups fresh flat-leaf parsley

1/3 cup fresh cilantro

1/2 cup tahini

1/4 cup fresh lime juice

1/4 cup olive oil

2 teaspoon honey

1 clove garlic, chopped

1/3 cup water

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 bunches kale, stemmed and chopped

1/2 small red onion, sliced thinly

2 apples (Gala, Honeycrisp, Granny Smith, or your favorite), cored and chopped

1 cup pecans, toasted and chopped

In a blender combine parsley, cilantro, tahini, lime juice, oil, honey, garlic, water, salt and pepper. Blend until smooth.

In a large bowl, combine the kale and onions. Drizzle dressing over the salad. Massage lightly and toss to coat the greens. Let stand for about 15 minutes to allow acid in the dressing to tenderize the kale.

Add apples and toasted pecans to the salad; toss to coat with dressing and serve. (Serves 6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Start the Day with Comfort

By Fran Hill

I had hoped winter would hold off for a while. My husband and I have hardly begun the annual leaf clearing project in our backyard, and just last week, I harvested the last of the garden. However, the weather seems to have other ideas. After a few weeks of nearly perfect autumn temperatures and glorious fall colors, the thermometer has dropped to frigid and much of South Dakota has experienced its first snow.

While the white stuff has just been a dusting in my part of the state, it has still ushered in a call for comfort foods. Roasted chickens with mashed potatoes and gravy, big pots of slowly simmered beans flavored with herbs, vats of brothy vegetable soups, and even cheesy, creamy noodle casseroles with {gasp} canned soup have recently graced our table. But why should comfort foods be relegated to just dinner? Why not start the day with something hearty and soothing?

Baked Oatmeal with Berries is a warming breakfast casserole flavored with cinnamon and dotted with tart, fresh berries. Pepitas add a crunchy element and maple syrup and dates a subtle sweetness. Bake this up for Sunday brunch and enjoy a quick reheat of leftovers throughout the week to start every day in comfort.

Baked Oatmeal with Berries is comfort food for the breakfast table.

Baked Oatmeal with Berries

(adapted from Martha Stewart)

3 tablespoons unsalted butter, divided

2 cups whole milk

1/4 cup pure maple syrup, plus more for serving

2 eggs

1 teaspoon vanilla extract

1/4 cup dates, pitted and chopped

2 1/2 cups old fashioned rolled oats (NOT quick cooking oats. The recipe needs the texture of old fashioned oats.)

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

3/4 teaspoon cinnamon

1/2 – 1 cup fresh mixed berries (I used raspberries, blueberries and blackberries, but one type of fruit would work, or even sliced bananas.)

1/4 cup toasted pepitas

powdered sugar, for dusting (optional)

Preheat oven to 350 degrees F. Add butter to an 8-inch cast iron skillet (or similar oven-safe pan) and place in the preheating oven to melt. While butter is melting, whisk together milk, maple syrup, eggs and vanilla extract. Add about 2 tablespoons of the melted butter to the milk mixture and combine. Swirl the remaining butter around the pan to fully grease bottom and sides.

Stir oats, baking powder, salt and cinnamon into the milk mixture. Scatter the dates evenly across the bottom of the buttered pan. Spread the oat mixture over the dates. Sprinkle the top with fresh fruit and pepitas. Bake for 35 minutes, until just set. Allow to cool slightly (about 5-10 minutes). Dust with powdered sugar, if desired.

Serve drizzled with additional maple syrup. While totally not necessary, my husband and I liked our servings scooped into a bowl and served with just a little milk (more like traditional oatmeal) before drizzling with syrup. Leftovers can be stored covered in the refrigerator for up to five days. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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All the Right Notes

By Fran Hill

I am tired. Exhausted. Wiped out.

It isn’t always this way. Some days, I start out strong and hit my to-do list hard. I check things off and accomplish much before eventually hitting a wall. Other days, I simply wake up tired.

Unfortunately, we always have to eat. It doesn’t matter if I am tired or not. Dinner always needs to be served. Thank goodness for sheet pan dinners. Tossing some vegetables and a protein into the oven and pulling out a full meal is a lifesaver.

Roasted Sausage, Potatoes and Kale is a comfort food meal that hits all the right notes. The heartiness of potatoes and onions meets flavorful sausage and dances with a bright dressing on the kale.

I always feel better when I can put a great meal on the table, and it is an absolute bonus when it is as easy as this.

Roasted Sausage, Potatoes and Kale is a simple one-sheet dinner that satisfies at the end of a long day.

Roasted Sausage, Potatoes and Kale

1 1/2 pounds fingerling potatoes, halved lengthwise OR small new potatoes, halved

1 medium yellow onion, wedged into eight pieces

2-4 cloves of garlic, sliced

5 tablespoons olive oil, divided

1 3/4 teaspoons kosher salt, divided

1/2 teaspoons freshly ground black pepper, divided

1 ring bologna or sausage

3 tablespoons red wine vinegar

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons honey

1 bunch kale, stems removed, leaves torn into large pieces

Preheat oven to 450 degrees F. Toss potatoes, onions and garlic with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper on a large, rimmed baking sheet. Roast 10 minutes, stirring halfway through.

Meanwhile, on a cutting board, make slices into the ring bologna or sausage at 1/4-inch intervals leaving the bottom intact. DO NOT cut clear through the sausage. Add the sausage to the roasting pan, nestling it among the potatoes. Roast an additional 10-12 minutes.

Meanwhile, whisk vinegar, mustard, honey, remaining 3 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss kale in dressing, using your hands to massage dressing evenly into leaves.

Scatter dressed leaves in an even layer over sausage and potatoes. (Can reserve any dressing in the bottom of the bowl for drizzling when meal is plated.) Roast, tossing kale halfway through, until tender and charred in places, 3–5 minutes. (Serves 4.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Heirloom Food Cures for the COVID Era

By Katie Hunhoff

My mom comes from the sprawling Mulloy family of South Dakota. Her dad and uncles built roads all over South Dakota when she was a child, so they have roots and stories in many communities. One favorite Mulloy tale is how Grandma Mulloy could throw together a pan of caramel rolls at a minute’s notice that were tastier than anything you could find today.

One of my uncles insists that her secret was butter laid between the folds of the dough. Another says it was the brown sugar. We can’t check the recipe because Grandma didn’t use one; she did write her process down for one of my cousins in Washington, who either lost it or won’t share it, so we’re stuck with trying lots of butter and brown sugar for now.

The Mulloys aren’t the only South Dakotans blessed with wonderful memories of special foods. They say the kitchen is the heart of the home, and if that’s true then favorite foods made by loving hands are the lifeblood of a family.

Knowing that, we’re always alert for special family food stories — and recipes when they haven’t been lost. Our Sept/Oct issue features a big article by Laura Johnson Andrews about the heirloom recipe contest held every year at the South Dakota State Fair. Laura judges the contest with a foodie friend, Catherine Lambrecht of the Greater Midwest Foodways Alliance.”We’ve sampled everything from pickled pigs feet to cornstarch pudding,” she says,”and enjoyed every bite.”

She says taste is important to the judges, but every entrant also submits a story about the recipe — a written history that may include photos, recipe cards or other memorabilia. Our article tells some of those stories. We write about Sheryl Kloss’s bread pudding from Tulare, Marie Harvey’s kraut strudels passed down in her Neu family and Mary Helen Wipf’s rahmstrudel from Huron. Tammy DeWald of Milbank shared tips on the DeWalds’ knoephla soup and Becky Neuhalfen of Yankton tells of a cherries and dumplings dish that dates back to 1929 when her Grandma Krause moved to a farm with fruit trees.

We also have a story in the Sept/Oct issue on the Hoffbeck family’s cinnamon rolls from Big Stone City.”Her motions were as graceful and unchanging as a choreographed dance,” writes Barbara Hoffbeck Scoblic of her mom in the kitchen with a wood-burning stove.”She dusted the board with flour, cut a section of dough and rolled it out. She swept the softened butter over the surface, dotted it with small chunks of brown sugar and dashes of cinnamon, rolled up the dough into a log, cut it in a dozen pieces and placed the shiny circles of deep brown and ivory neatly in a baking dish.”

Barbara even shares the detailed recipe with us. I’d gladly reprint it here, but it’s quite long. If you don’t have access to a South Dakota Magazine copy, just email me at editor@southdakotamagazine.com and I’ll send it to you. I don’t think Barbara will mind.

Our South Dakota comfort foods are more appreciated than ever in this pandemic. Cinnamon and caramel rolls probably won’t cure COVID-19 (though has anybody tested that to be certain?), but they bring us closer together as families and friends and that’s healthy for the heart.

Cinnamon rolls from Barbara Hoffbeck Scoblic’s mother’s recipe for SO20
Cinnamon rolls from Barbara Hoffbeck Scoblic’s mother’s recipe for SO20
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Rounding Out the Meal

By Fran Hill

This August, like most, I am wholeheartedly jumping into the garden bounty. It is the time of year when EVERYTHING is at its peak, and I appreciate it all. Most of our meals revolve around a grilled protein and multiple vegetables. There are often a couple of salads on the table. (Kohlrabi Coleslaw has been a recent favorite.) Zucchini, summer squash, ears of corn, onions, carrots, beets and new potatoes fit right in on the grill. Tender, fresh from the garden green beans can be roasted in a grill basket (or steamed, if I want to bother with a pot of water on the stove). Sliced tomatoes round out every meal.

I don’t miss the carbs of pasta or rice. The perfectly ripened vegetables fit my summertime cravings. There will be plenty of time for noodles in the coming cold winter days. However, sometimes, I do want something else rounding out our plates. Garlic and Basil Focaccia is just the thing.

This yeast bread comes together so quickly that I recently whipped it up in less time than it took the repairman to fix my wayward dryer. The sliced garlic on top roasts in the depressions of olive oil and has a delicious flavor impact. In my world, basil always says freshness and makes this a perfect bread for summer meals.

I always bake it in a cast iron pan, but a cake pan will work just as well. If you choose a square utensil, any remaining of this flat loaf can be cut into squares and split horizontally to make an excellent vehicle for sandwiches.

Garlic and Basil Focaccia perfectly complements a meal that’s heavy on garden vegetables.

Garlic and Basil Focaccia

3/4 cup warm water

1 teaspoon sugar

1/4-ounce package Rapid Rise yeast

4 1/2 tablespoons extra virgin olive oil, divided

1 3/4 cups flour

3/4 teaspoon kosher salt

1 clove garlic, sliced

1 tablespoon freshly grated parmesan

1 tablespoon freshly chopped basil

flaky sea salt

Preheat oven to 200 degrees F.

Add sugar to warm water in a 2-cup glass measuring cup. Stir in yeast. Place in a warm (not hot) place and allow to stand for 10 minutes, until yeast is activated and foamy.

Add flour and salt to bowl of stand mixer fitted with dough hook. With mixer running, add activated yeast and water and continue to stir.

Gradually add 2 tablespoons olive oil. Mix on low until combined. When the dough starts to pull away from the sides of the bowl, increase mixer speed and allow mixer to knead the dough for about 3-5 minutes until dough is smooth and seems to be forming a ball. (Depending on the weather, more flour or olive oil may be needed to form a smooth dough.)

Grease a cast iron skillet or an 8- or 9-inch cake pan with 1/2 tablespoon of the olive oil.

Lightly flour a flat surface. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour. With your hands, gently shape the dough into a flat disk and place in the prepared skillet.

Gently press the dough evenly in the bottom of the skillet and to the sides, then cover with a clean towel.

TURN OFF THE OVEN and place the covered dough in the oven for 20 minutes to rise.

Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.

Brush the remaining olive oil over the focaccia bread dough, sprinkle with the sliced garlic, grated parmesan, chopped basil and flaky salt. Make indents over the top of the dough with your thumb.

Bake for 20 minutes, or until golden. Remove from the oven. Cool slightly on a wire rack before serving. (Serves 8-10)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Flavors of Summer

By Fran Hill

Gardening is in full swing across South Dakota. The labor of planting and weeding and mulching and fertilizing is shifting to the labor of harvest as mature plants release their bounty. In my garden, cucumbers, zucchini, herbs, chard and green beans all abound. Radishes have come and gone (although, I did consider planting a second crop because even the super spicy ones are excellent when roasted). Tomatoes, peppers, carrots and cabbage need a little more growing season. My beets, spinach and lettuce just didn’t make it this year. That’s OK. The garden is overflowing as it is.

I only have a short row of beans, but I could easily pick every day. I am not sure if it is due to super productive plants, or if I just miss that many each time I dig through the foliage in search of ripe beans. Like zucchini, those buggers like to hide.

With so many fresh beans on hand, we have been mixing up the prep and stepping away from our usual steamed and served with a dab of butter and lots of freshly ground pepper. I have made creamed potatoes and green beans to serve along side pork chops or grilled ham steak, tossed with vinegar and mustard for a tart side dish, and sautÈed with onions and bacon. Another delicious option that makes use of my overabundance of basil is Green Beans with Cherry Tomatoes. Green beans are cooked until tender and then tossed with tomatoes warmed with garlic and basil. It is absolutely the perfect accompaniment for a grilled steak and highlights the amazing flavors of summer.

Green beans with cherry tomatoes and a sprig of basil makes good use of a garden’s bounty.

Green Beans with Cherry Tomatoes

1 1/2 pounds fresh green beans (I also threw in some yellow beans)

1 tablespoon butter

1 clove garlic, minced

1/2 tablespoon sugar

1/4 teaspoon kosher salt

1/4 — 1/2 teaspoon freshly ground black pepper

1/2 pint cherry tomatoes, halved

2 tablespoons fresh basil, chopped

In a large pot of boiling salted water, cook beans until tender.

Meanwhile, in a frying or sautÈ pan, heat the butter. Add the garlic and cook until fragrant. Add sugar and season with salt and pepper. Stir in the tomatoes and cook briefly, just until warmed and softened slightly, but not mushy.

Drain the beans and stir into garlic buttered tomatoes. Add the basil and toss to coat the beans. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Sweet Anticipation

By Fran Hill

I am usually not one to wish away the days. I like to live in and appreciate the moments that we have, be it the snowiest winter or the hottest summer. Even the past few months with all the trials and struggles and frustrations have served a purpose. It is just up to us to recognize and accept what life has thrown at us and make the best of it.

With all that said, I DO still look forward to things. It is possible to enjoy today while anticipating and planning for the future. The very simple future that I am anticipating and planning for is melon season. I can’t wait for those ripe and juicy South Dakota Forestburg melons.

Nothing can beat the sweetness of a freshly sliced cantaloupe. The fragrance of a perfectly ripe muskmelon is intoxicating. If you think that honeydew has no flavor, you have never had one fresh from the garden. And, ice cold watermelon is the ultimate summer refresher. I truly can’t wait.

While all melons are perfect on their own, adding them to salads is an amazing way to elevate the usual leafy greens. The burst of crisp freshness of watermelon nestled in lettuces and drizzled with a simple citrus and honey dressing is absolutely delicious. Tossing cubes of salty feta into the salad adds interest for the taste buds with another flavor dimension.

I can’t wait for my first Forestburg melon, and I plan to make a fresh green salad with watermelon.

Juicy cubes of fresh, ripe watermelon add a new flavor dimension to a fresh green salad.

Fresh Green Salad with Watermelon

For the Dressing:

1/4 cup orange juice

1/2 cup lemon juice (freshly squeezed is best)

2 tablespoons finely diced red onion

1 tablespoon honey

1/2 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the Salad:

6 cups mixed fresh green lettuces, washed and dried

2 cups seedless watermelon, cut into 1-inch cubes

1 cup feta cheese, cubed

1 cup blueberries

Combine all dressing ingredients in a small jar and shake well until emulsified. Taste and adjust seasonings, if necessary.

Arrange washed and dried fresh mixed greens in a bowl. Add watermelon, feta and blueberries. Drizzle with dressing and toss to coat. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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New Times, New Potato Salad

By Fran Hill

The Fourth of July is just days away. The summer holiday looks a little different this year as our world changes and COVID-19 advances through our rural communities. While many of the usual celebratory events are happening (with and without changes), many more are canceled. Thankfully, food is never canceled. We all have to eat.

Potato salad is staple side for summer grilling, and over the years, I have made several variations. Sometimes, I have meticulously followed a new recipe (hello, bacon and artichokes); other times, I have just winged it with dollups of mayo and plenty of tangy yellow mustard mimicking my favorite deviled eggs.

Vinegar Marinated Potato Salad is a recipe that I discovered more than 20 years ago. At the time, the potatoes were peeled, and the pure white appearance of the salad was described as”an elegant addition to a bridal or baby shower menu.” Striving for a bit more color and texture in my salads, I have chosen to adapt the original recipe by using baby red potatoes, not peeling them, and subbing green onions for the usual white. The vinegar marinade lends the tartness that I come to expect in a good potato salad, even without mustard. Each spoonful is a delicious savory delight.

Vinegar Marinated Potato Salad may just be the side dish for a different world and Fourth of July holiday.

Vinegar provides the tartness in this new twist on a summertime side dish staple.

Vinegar Marinated Potato Salad

5 pounds baby red potatoes, halved or cubed

1 cup water

1 cup white wine vinegar

1⁄4 cup white sugar

1 bunch green onion, sliced

4-5 stalks celery, chopped

5 hard-boiled eggs, diced

salt and pepper

1 tablespoon celery seed

1 cup mayonnaise (can add more, to taste, if you desire a REALLY creamy salad)

In a large pot of salted water, boil potatoes until tender but still firm, about 15 minutes.

Drain and allow to cool.

Arrange cooked potatoes in a large bowl or dish.

In a saucepan combine water, vinegar and sugar.

Bring to a boil and cook for 1 minute.

Remove from heat and pour over potatoes.

Cover and chill potatoes and marinade for at least 12 hours.

Drain marinade from potatoes.

Add onions, celery, eggs, salt, pepper, celery seed and mayonnaise.

Mix well and serve chilled.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.