Russian Potato Salad

Russian Potato Salad 20

One day, way back in December, it was brisk and sunny in St. John’s, and then by the afternoon it looked like this:

Russian Potato Salad 1

Fortunately, a few days after that, we had a rare sunny day, where the light poured into my kitchen even into the afternoon (which, considering my windows face north and east, is amazing).

Russian Potato Salad 22

But BAM.  It was that alluvasudden-it’s-winter phenomenon that seems to happen to many Canadian cities.  I was preparing for a pre-holiday potluck and Kª had just informed me (online from tropical Kansas) that Kº had gotten a job in Russia and that they were moving back there in February, and taking Il Principe and the Incredibly Little Hulk with them (not like they would have left them behind, of course).

Russian Potato Salad 4

Having recently read Sasha’s recipe for Russian Potato Salad (or Olivier Salad) over at Global Table Adventure, I thought that it would be fitting for me to make this easy and cheerful salad for our holiday potluck (and I definitely left a substantial chunk of it with Kº when we left for Ottawa).  So this one’s for you, the Russians-who-formerly-lived-downstairs.  Прощайте и удачи.  Have a safe trip!

First, we boil.

Plop 4 large eggs into a pot of water, bring that to boil, then turn the heat off and let that sit with the lid on for about 20 minutes.  In another pot, boil up 3 large carrots and 2lbs potatoes.  Boil them until they’re just tender, not mushy.  Rinse them with cold water to cool them down and then peel them.  It may sound tricky, but it’s actually easier.

Then, we chop. Gren helped/cleaned the floor.

Russian Potato Salad 10

Chop up those eggs quite fine.

Russian Potato Salad 9

As well as 3-4 large dill pickles.  Make those into tiny cubes.

Russian Potato Salad 7

In fact, cube everything, your potatoes, your carrots, as well as 1lb cooked ham.  You’ll also want about 2 cups peas (I used frozen), but you don’t need to chop those.  That would end badly.  I also chopped up those green onions I’d been saving.

Russian Potato Salad 14

Mix all that cheery goodness together and season with salt and pepper.

Russian Potato Salad 16

I also decided that potato salad isn’t potato salad without some paprika.  This is a sweet smoked variety from Spain.

Russian Potato Salad 17

Then you slather on the mayonnaise, about 1 cup to 1 1/2 cups, depending on your preference.  Only dress the salad you plan to eat, as it will get soggy after a while.

Russian Potato Salad 18

Tasty!

O Canada: Nova Scotia HodgePodge with Beer Bread

HodgePodge with Beer Bread

In light of the Multilinguist’s excursions in Vega, we are making October Canadian Cuisine feature month (the Pie is thrilled because none of it involves tofu).

What better way to start us off than to take advantage of what the autumn harvest in Newfoundland has to offer us?  This creamy vegetable stew is easy and comforting (vegetarian, too, though certainly not vegan).  The recipe for the stew comes from All Recipes (with my modifications), and the idea itself comes from Delilah, one of the Pie’s classmates.  The beer bread comes from my mother’s own cookbook on Nova Scotian eatery.

For the Beer Bread:

HodgePodge with Beer Bread
Didn't have any Nova Scotia beer on hand, sorry.

In a bowl, mix 3 cups self-raising flour with 3 tablespoons granulated sugar.  If you don’t have self-raising flour, mix 1 1/2 teaspoons baking powder and 1/2 teaspoon salt into every cup of all-purpose flour.

HodgePodge with Beer Bread

Add in 1 12oz bottle of beer and mix well.  Use a commercially produced beer for a lighter loaf, or a home made beer for a denser loaf.

HodgePodge with Beer Bread

This is supposed to turn out more like a batter, and you can see here that one bottle of beer has just produced a really dry dough.

HodgePodge with Beer Bread

I poured in almost a whole ‘nother beer before I got the consistency I was looking for, but this will depend on your flour, your beer, the temperature/pressure/humidity of your environment, whether or not you got out of bed on the right side or the left side, whether a butterfly really did flap its wings in Brazil … you get the idea.

HodgePodge with Beer Bread

Pour into a greased loaf pan and chuck it into a cold oven.  Turn the oven on to 350°F and bake for 40 to 45 minutes.

HodgePodge with Beer Bread

The loaf will sound solid when you tap it and be a pale golden when it’s done.

HodgePodge with Beer Bread

Serve hot.  Also good the next day if you have any left over.

HodgePodge with Beer Bread

For the HodgePodge:

Peel and dice 1 medium-sized turnip.  Chuck that in a large saucepan.

HodgePodge with Beer Bread

Dice 3-4 carrots and chuck those in as well.

HodgePodge with Beer Bread

Trim the ends off a couple handfuls of fresh wax beans (those are the yellow ones) and cut them into 1-2″ pieces.  Do the same with several handfuls fresh green beans.

HodgePodge with Beer Bread

Add enough water to the saucepan to cover the vegetables.  Bring the water to a boil, reduce the heat, and simmer for 30 minutes.

HodgePodge with Beer Bread

Cube up 5-6 small potatoes and add that to the pot.  Let that simmer another 30 minutes.

HodgePodge with Beer Bread

Add in 6 tablespoons butter and 1-2 cups heavy cream (we used a blended table cream here) and stir that in for a few minutes.  Soy milk would also work well here.  I have used soy milk in chowders and it provides a rich, nutty flavour that complements the vegetables nicely.

HodgePodge with Beer Bread

Add 2-3 tablespoons flour to 1 cup water and stir that around.

HodgePodge with Beer Bread

Pour the flour water into the saucepan.  Bring the mixture to a boil, stirring occasionally, and cook for a few more minutes to thicken the broth.

HodgePodge with Beer Bread

Season generously with salt and pepper and serve hot with beer bread.

HodgePodge with Beer Bread

Frankly, both the Pie and I found the hodgepodge a little on the bland side.  It tasted kind of like invalid soup.  But it was good.  And totally freeze-able.  Next time, though, I think I’d add an onion, some garlic, and some spices.  The beer bread was excellent and we plan to have what’s leftover with some chili tomorrow night.