Monday, October 12, 2020

Dill Potato Salad










I've been having some fun with the unexpected substitutions that I've been finding in my grocery orders. And yesterday, I received a really big bunch of Dill, which was apparently a substitution for Parsley. Now I love Dill, but I certainly didn't need that much and I've been thinking about the different ways I could use it. Of course, I could make my Tuna Salad with Dill and I could also make an Herbed Tahini Dip. But, because I had Salmon for dinner, I decided to make a Dill Potato Salad. Dill is wonderful with Seafood of all kinds, but it's not usually something I add to my Potato Salad. But I did have a wonderful Dill Potato Salad at a Potluck a few summers ago. However, it contained Sour Cream and since I don't do dairy, I never tried to make it myself until today. I wanted to replicate that tangy flavor in a dairy free version. 

So, I used two kind of Mayonnaise combined that are a bit tangy - Sir Kensington and Kewpie Japanese Mayonnaise. Both are very rich because they are made with Egg Yolks and both are delicious. But, if you don't have either one of those kinds of Mayonnaise, just use what you have but add a splash of Vinegar. I also added in some Dijon Mustard, a little Salt, a bit of Sugar, some Celery and Red Onion and of course Dill. I thought about using some Green Onion and I may try that next time. I added in some Dill Pickles for extra crunch.  I made it earlier in the day so that the flavors would meld and so it would be ready when the Salmon was cooked. I was so pleased with how it turned out and it was absolutely delicious! I think this is an especially good Potato Salad to accompany a Seafood Dinner and I'm thinking that it might be a good idea to add in chunks of the cooked Salmon so I can have it for lunch tomorrow.

Dill Potato Salad

6 small to medium Potatoes, washed (equals about 4 cups when peeled and cut up)

3 - 4 stalks of Celery (about 1-1/2 cups), cut into small pieces

1/2 cup minced Red Onion

1/4 cup (loosely packed) Dill, minced

1 cup of a tangy Mayonnaise (or add 1/2 teaspoon of Vinegar or Pickle Juice to your Mayo)

2 teaspoons Dijon Mustard

1 teaspoon Sugar

1/2 teaspoon Salt

Optional:  1/2 cup chopped Dill Pickles

Place the Potatoes in a pot and cover with Water. Bring to a boil and reduce heat to a simmer and cook for 30 minutes. Remove and cool slightly and then peel with a paring knife. Cut into small cubes and place in a mixing bowl. Add in the Celery, Onions, Dill and Pickles.

In another bowl, mix together the Mayonnaise, Mustard, Sugar and Salt. Stir to combine and then add to the Potato mixture Toss to coat the Potatoes thoroughly Place in a covered container in the refrigerator until ready to serve.

Five Element Analysis

Potatoes belong to the Earth Element, but the Celery brings in the Wood Element. The Red Onions and Mustard contribute the Metal Element and the Dill adds some more since it is a pungent herb, but it also considered part of the Wood Element since it is a green herb. The Pickles add even more Wood. So, this really is a good side dish to Seafood, which is from the Water Element and make sure that there is a dish that contains the Fire Element to with the meal too, like a lettuce salad or a red fruit dessert to create balance.


Friday, October 9, 2020

Gluten Free Peach Galette


 






While I have been cooking a lot lately, I haven't been feeling very creative so I've been making all my standbys, most of which have been previous posts. However, I recently made a lovely dessert that I thought I would share with you. I had two, big, beautiful Peaches that I had delivered in my grocery order and then I forgot to eat them. They were just a little on the too soft side for eating out of hand, but perfect for making a pie. But, I made a Galette instead. This is  and rustic. When you make one with a regular Pie Crust, it can be baked on a sheet pan. But, when you are working with Gluten Free Pie Dough, it helps to have a little support since you are missing the Gluten that makes the dough elastic. So, I cooked it in an 8 x 8 inch glass pan instead. I used only a little Sugar as I like my fruit to be sweet. You can use more and you can leave it out if you want to. Make sure you toss the Peach slices in some cornstarch or the filling will get too runny. And bake until the crust is golden brown and the Peaches and their juice are bubbling. Oh my, this dessert is good!  

Gluten Free Peach Galette

For Peach Filling:

 

2 large Peaches (equals about rounded cups peeled and slicced

2 Tablespoons or more Sugar

2 heaping Tablespoons Cornstarch

Optional:  pinch of Cinnamon and.or Nutmeg

 

Peel and slice the Peaches. Place in a large mixing bowl and mix in the Sugar, Cornstarch and Spices (if using). Pour into the prepared dough.

 

Gluten Free Pastry Dough

 

1 ½ cups Gluten Free Flour Blend (with Xanthan Gum or add 2 teaspoons)

½ cup cold Butter, Lard or Vegetable Shortening

1 large Egg
2 teaspoons Sugar

½ teaspoon Sea Salt

1/3 cup Ice Water

 

In a food processor (or large mixing bowl), mix together the Flour, Sugar and Salt. Then add in Butter, Lard or Shortening. Pulse until it is incorporated (or use a pastry cutter or two forks). Then add in the Egg and Cold Water and mix until it forms a ball. Wrap in plastic and chill until cold (about 30 minutes). 

 

Heat oven to 350 degrees. Lightly grease an 8 x 8 inch pan. Then lightly dust a cutting board and rolling pin with a little extra gluten free flour. Roll out the dough into a large square of about 10 x 10 inches. Using a dough scraper, carefully pick up the dough and lay into the baking pan. Don’t worry if it cracks, you can fix it by pushing it together once it’s down in the pan. Push the dough into the corners and pour in the Peaches. Pull down the extra dough over the edges of the peaches.

 

Place in the oven and cook for about 45 minutes or until the pastry is golden brown. Serve warm or cool.  


Five Element Analysis


Peaches are a mostly fiery fruit with their beautiful pink and orange colors (which also makes them a bit Earthy) and because they look like hearts. The Sugar adds in more of the Earth Element. The Gluten Free Flour Blend I use is made mostly of Rice Flour, which belongs to the Metal Element and also some Tapioca Starch, which contributes more to the Earth Element.  The Egg adds some Water. But the Wood Element is not present, so this is a good dessert to serve after a meal that has foods from that element.