Let’s Cook!

Homemade Potato Salad

3 pounds white potatoes

1 cup mayonnaise

1/4 cup buttermilk

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

1/2 cup chopped fresh dill

1/2 cup red onion

salt and pepper

Peel the potatoes and place them in a pot of water with 2 tablespoons of salt. Bring the water to a boil, then lower the heat and simmer for 15 minutes. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean towel. Allow the potatoes to steam for about 10 minutes. I had a picture of this but it was deleted on accent sorry.

While the potatoes steam in bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, salt and pepper. Let this rest.

When the potatoes are cool enough to handle, cut them in quarters. Place the cut potatoes in a large bowl.

While the potatoes are still warm, pour the dressing over the potatoes and add the red onion.

Stir well, cover and refrigerate for a few hours.

And here is a close-up:

Not to shabby huh? Well, the next time you are invited to that summer cook out and  you want to bring something over now you can bring the special homemade potato salad!

Tomorrow I am off to Colorado and will try to do a few post but no matter what there will be post when I get back!

Happy Cooking!

Lasagna

2 packages dried lasagna noodles

olive oil

2 pounds ground beef

2 pounds ground Italian sausage

1 onion, chopped

2 stalks celery, chopped

4 cloves of garlic, sliced

2 tablespoons chopped fresh basil

1/4 cup finely chopped Italian parsley

1 tablespoon chopped oregano leaves

2 tablespoons all-purpose flour

4 cans diced tomatoes

3 tablespoons heavy cream

2 quarts ricotta cheese

2 eggs, lightly beaten

1/2 cup grated parmesan

1 big package mozzarella cheese, shredded

salt and pepper

Turn your oven to 350.

In a large pot, fill with water and make sure you put plenty of salt. Get this water to a boil but while the water is heating up, cook the ground beer and sausage. Coat a VERY large skillet with olive oil, and add beef and sausage.

While the meat is cooking, in a food processor, combine the onion, celery, garlic, basil, parsley, and oregano.

Process until pureed. Now the meat should be browned, which took me about 15 minutes.

Now drain the meat to remove the grease.

This is what I love about cooking, I added the pureed mixture and of course I had to drink red wine while cooking lasanga so I added two cups to the sauce with the all-purpose flour.

Once it has reduced by half, stir in tomatoes and the heavy cream. In a mixing bowl, combine egg, ricotta and the parmesan.

Stir and mix well.

The noodles should be done, so drain the noodles thourougly and coat with olive oil to keep them moist and easy to work with. To assemble the lasagna: Coat the bottom of a deep dish pan with olive. Arrange the noodles lengthwise in a slight overlapping layer.

Coat the noodles with the ricotta mixture.

Spread meat mixture over the ricotta.

Sprinkle mozzarella on top.

Repeat with next layer of noodles, ricotta mixture, sauce and mozzarella. Top layer (the last layer) with noodles, sauce, shredded mozzarella and parmesan.

Tap the pan to force out air bubbles (also, I put the lasagna dish on top of a cookie sheet to catch the drippings). Put the lasagna in the oven and bake for one hour.

After the hour of baking in the oven, remove from the oven and let the lasagna rest for 30 minutes so the noodles will settle and cut easily.

Cut into squares and serve.

Now if you make this for dinner one night, with wine, the only thing you have to think of dessert, so let the women take responsibility for that element.

Happy Cooking!