Mom’s Ultimate Potato Salad

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Potato salads are perfect to serve in a party!

INGREDIENTS
[FOR THE SALAD]
2 lbs red potatoes (1 kg)
1 red onion
1 cup shredded carrots (85 g)
2 hard boiled eggs
2 stalks of celery

[FOR THE DRESSING]
1 cup mayonnaise
3 TBS white vinegar (45 ml)
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper

1. Cut potatoes in half and boil in salted water for about 20 minutes. The potatoes should be soft enough to be poked with a fork, yet still firm. Drain the water and let potatoes cool.

2. After potatoes are coo enough to handle, peel the skins, and cut potatoes into chunk. Transfer to a large bowl.

3. Finely chop red onion to make 1/2 cup (85 g), celery stalks, and hard boiled eggs. Transfer to the bowl with potatoes.

4. Make the dressing. In a separate bowl, whisk all ingredients until thoroughly mixed. Pour over the bowl of salad, and gently toss. Let the salad rest for about 30 minutes.

**Adding finely chopped parsley is also delicious!**

Homemade Lasagna

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We would like to thank our greatest neighbor on earth for sharing with us this bombing lasagna recipe (which is also her family’s recipe). 🙂

serves 8 – 10

INGREDIENTS
[SAUCE]
1 lb Italian sausage
1 lb ground beef
1 clove garlic, minced
1 TBS dried basil
1 tsp salt
1 lb canned tomatoes
2 6 oz.-cans tomato paste
½ cup dry red wine/white wine
10 oz. box of lasagna noodles, dry

[CHEESE FILLING]
2 eggs
1 fresh lemon
3 cups ricotta cheese
½ cup Parmesan or Romano, grated
½ cup flat leaf parsley, chopped
1 tsp salt
1/8 tsp pepper
1 lb mozzarella, thinly sliced

1. Brown ground beef, drain fat. Add sausage (remove from casing) drain fat. Add garlic, basil, salt, tomatoes (whole and paste), and wine. Simmer uncovered for about 30 mins.

2. In a bowl, beat eggs, add ricotta, parmesan (or romano) cheese, parsley, and juice of a fresh lemon. Blend add salt and pepper.

3. Assemble: Grease lasagna pan with butter, lay in lasagna noodle (1 layer). Spread cheese mixture. Lay in mozzarella. Lay in meat sauce. Lightly sprinkle parmesan. Add lasagna noodle. Repeat cheese, mozzarella, and meat sauce layer. Sprinkle parmesan and mozzarella on top.

4. Bake for 30 mins, 375ºF (190ºC). Cool for 15 minutes before serving

Homemade Pizza

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The best thing about homemade pizza is, you can put whatever toppings you want! 🙂

INGREDIENTS
[DOUGH]
3 cups (16 1/2 ounces) bread flour, plus more for work surface
2 TBS sugar
1/2 tsp instant or rapid-rise yeast
1-1/3 cups ice water (about 10 1/2 ounces) (see note)
1 TBS vegetable oil, plus more for work surface
1-1/2 tsp table salt

[SAUCE]
1 (28 oz.) can whole peeled tomatoes, drained and liquid discarded
1 TBS extra-virgin olive oil
1 tsp red wine vinegar
2 medium garlic cloves, minced
1 tsp table salt
1 tsp dried oregano
1/4 tsp ground black pepper

[FOR THE DOUGH]
1. In food processor, process flour, sugar, and yeast until combined.

2. Slowly add water through feed tube; process until dough is just combined and no dry flour remain. Let dough stand 10 minutes.

3. Add oil and salt to dough and process until dough turns into a sticky ball.

4. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute.

5. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

[FOR THE SAUCE]
1. Process all ingredients in food processor until smooth. Transfer to medium bowl or container and refrigerate until ready to use.

[TO BAKE THE PIZZA]
1. Adjust oven rack to second highest position, and set pizza stone on rack.

2. Preheat oven to 500ºF (260ºC). Remove dough from refrigerator and divide in half.

3. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, and cover loosely with plastic wrap. Let stand for 1 hour.

4. Flour work surface and coat 1 ball of dough generously with flour and place on well-floured countertop.

5. Using fingertips, or knuckles, gently flatten into 8-inch to 13-inch disk, leaving 1 inch of outer edge slightly thicker than center.

6. Transfer dough to well-floured peel.

7. Using back of spoon or ladle, spread tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.

8. Sprinkle cheese and add toppings.

9. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown (about 10 to 12 minutes).

10. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat with second dough.

Braised Short Ribs

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Labor Day weekend! Time to fire up the barbecue with these short ribs.


INGREDIENTS
3 1/2 lbs boneless short ribs, trimmed of excess fat (1 1/2 kg)
2 TBS vegetable oil (60 ml)
2 large onions
2 large shallots (or 8 small ones)
1 TBS tomato paste (15 g)
6 cloves garlic
2 cups red wine, recommended Cabernet Sauvignon or Côtes du Rhône (480 ml)
1 cup beef broth (240 ml)
4 sprigs fresh thyme
1 bay leaf
Salt & Pepper

1. Preheat your dutch oven.

2. Meanwhile, peel the onions, shallots, and garlic, and slice the onions and shallots. Set aside.

3. Pat dry the short ribs. Season with a generous amount of salt and pepper on both sides.

4. Coat the bottom of dutch oven with oil, and insert the short ribs to brown them on both sides. Once, both sides are browned, remove from dutch oven, and set aside

5. Insert onions, garlic, and shallots. Sauté until soft. Insert tomato paste and stir. Add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half (about 8 to 10 minutes).

6. Add in the beef, broth, thyme, and bay leaf. Cover and bring to simmer. Cook until fork slips easily in and out of meat (about 2 – 3 hours).