Wednesday, August 7, 2019

The Best Potato Salad

We were watching American test kitchen  and they made their favorite potato salad.  And it is now our favorite salad.

The best potato salad 


3 pounds russet potatoes, about 6
3 Tbsp. white vinegar, divided
2 Tbsp. mustard
1/2 cup sliced cornichons, about 20
 salt and freshly ground pepper
3/4 cups mayonnaise
1 cup chopped celery
1/3 cup finely chopped scallion, about 3


Peel potatoes. Slice lengthwise into 1-inch-thick planks. Lay flat and slice again into 1-inch-thick strips. Stack strips together and cut crosswise into even cubes.

In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are tender and easily pierced with the tip of a knife, 8 to 9 minutes. Drain and transfer to a bowl. Toss with 2 tablespoons vinegar; season with salt and pepper. Let cool completely, about 30 minutes.

 Meanwhile, whisk together mayonnaise, mustard, remaining 1 tablespoon vinegar. Stir in celery, cornichons, and scallions. Gently fold mayonnaise mixture into cooked potatoes; season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).


Monday, August 5, 2019

New York-Style Cheesecake

New York Style Cheesecake

My son really likes cheesecake and searched and found this recipe Here.  I am not a real lover of cheesecake that is baked.  But, I have to say this recipe is so good.  I will make it again.


For the Crust

1 1/2 cups graham cracker crumbs, 12 whole crackers
5 tbsp. butter, melted
2 tbsp. sugar
1/8 tsp. salt

For the Filling

4 8oz. blocks cream cheese, at room temperature
2 cups sugar
3 tbsp. all purpose flour
4 tsp. vanilla extract
1 tsp. packed lemon juice
2 tsp. fresh lemon juice 
1/4 tsp. salt
6 large eggs
1/2 cup sour cream
you will need a 9 - 10 inch spring form pan 
 1 can cherry pie fill


Preheat oven to 375F.  Set rack in lower middle position.
Wrap the springform pan with aluminum foil.
Spray the inside of the pan with nonstick cooking spray.

Make the Crust
In medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir well and press into the bottom of the springform pan.  
Bake the crust for 10 minutes, until set.  Remove the pan from oven and set aside to cool.

Reduce the oven to 325F.  Boil a kettle of water.

Make the batter

In a bowl of an electric mixer, beat the cream cheese, sugar, flour together on medium speed until smooth, scrape the bowl to insure mixture is well combined.
Add vanilla, lemon zest, lemon juice and salt. beat on low speed until just combined.
Add eggs, one at a time on low speed until well mixed, scrape bowl as needed.
Mix sour cream in, do not over mix.
 Pour mixture into the springform pan.

Place the cheesecake into the roasting pan and pour the boiling water around the cheesecake about 1" up the side.
Bake cake until it is just set, about 1 hour and 30 minutes to 1 hour 45 minutes.  The cake will still wobble when it is taken out.
Remove pan from oven and place on wire rack, cool in the water bath until the water is just warm, about 45 minutes.
Remove the cheesecake from roasting pan and remove the foil.  Run a knife around the edges of the pan to insure it is not sticking to sides.
Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Serve on plate, with pie filling on top with whip cream.


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