MOM’S FAMOUS POTATO SALAD

Growing up, Mom would make her famous potato salad all summer long starting with Memorial Day and continuing into the summer for the fourth of July and family picnics.  This is one comfort food that brings back some great memories.

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Mom's Famous Potato Salad
A creamy, rich potato salad with a secret ingredient that causes an explosion of flavor.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Instructions
  1. Cover the potatoes with water and cook on medium until just tender - 35-40 minutes. Do not peel the potatoes and do not over-cook or they get watery. Drain right away and let cool.
  2. Meanwhile, cover the eggs with water, add the vinegar and cook on medium heat until they come to a boil. Low heat to medium-low and continue cooking 7 minutes. Plunge into cold water, cool, peel and finely chop in a food processor and put them into a large bowl.
  3. Finely chop the onion and celery in a food processor and add to eggs. Peel and chop potatoes into 1/2 inch pieces and add to the eggs, celery and onion mixture. Add the mayonnaise, celery seed, parsley, salt and pepper. Stir and refrigerate.
Recipe Notes

If you don't use Hellman's mayonnaise it won't taste the same. Adding vinegar to the water you cook the eggs in, changes the PH of the water so that the shells come off easier. © Galley Chef All Rights Reserved

BUCCATINI WITH WHITE BEAN, ASPARAGUS, SHITAKE MUSHROOMS, LOVAGE & PARMESAN

Buccatini with white bean, asparagus, shitake mushrooms, lovage and parmesan compliments of Chef Samantha Buyskes and Anthony Road Wine Company.

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Buccatini With White Bean, Asparagus, Shitake Mushrooms, Lovage & Parmesan
This deliciously hearty dish is earthy and creamy with the bright celery-like flavor of lovage - unforgettable!
Course Main Dish
Cuisine Italian
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Heat a pot of water until boiling. Add 1 tablespoon salt and 1 tablespoon olive oil to boiling water. Add pasta to boiling water and cook for 8 minutes until al dente; drain.
  2. Meanwhile, heat ¼ cup butter with the remaining 2 T olive oil in a large skillet over medium-high heat. Add the mushrooms and asparagus, salt and pepper and cook for a few minutes until asparagus starts to soften. Add white beans and riesling and cook for about 4 minutes allowing the wine to cook down a little and the alcohol flavor to be removed. Toss in the pasta and lovage and mix it all thoroughly. Pour into a large serving bowl and top with parmesan cheese.
Recipe Notes

Celery leaves can be substituted for lovage.

© Galley Chef All Rights Reserved.

 

TURKEY ROASTED FOR THANKSGIVING DINNER


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Turkey roasted for Thanksgiving dinner

The best turkey I've ever had. The breast meat is so moist, it melts in your mouth.

Course Main Dish
Cuisine American

Prep Time 10 minutes
Cook Time 4 hours
Passive Time 24 hours

Servings
people


Ingredients

Course Main Dish
Cuisine American

Prep Time 10 minutes
Cook Time 4 hours
Passive Time 24 hours

Servings
people


Ingredients


Instructions
  1. The day before you roast the turkey, make a brine and let the turkey sit in the brine for 12-24 hours. Preheat the oven to 325 degrees F.

  2. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.

  3. Stuff the turkey with Italian sausage stuffing. Make a pocket between the skin and the breast and stuff with stuffing.

  4. Place the turkey in a large roasting pan.

  5. Brush the outside of the turkey with oil. Sprinkle with salt, pepper and rosemary.

  6. Tie the legs together with string and tuck the wing tips under the body of the turkey.

  7. Roast the turkey 1 hour then tent it with foil and cook another 3 hours, or until the juices run clear when you cut between the leg and the thigh.

  8. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 30 to 40 minutes. Slice the turkey and serve.


Recipe Notes

© Galley Chef All Rights Reserved