Curried Potato Salad

Potato salad is one of America's summer staple food. But face it, too many times, potato salad is bland or one-note or uninteresting. Most of them use mayo or sour cream as their bases, which is more fat than any of us need.

A couple years ago, a local restaurant gave me the recipe for their creamy curry sauce. It's excellent, but not as versatile or healthy as I like. So I started playing with it (of course).

Yogurt is a common (and quite yummy) substitute for mayo. I buy a (relatively) local creamery's yogurt - Tillamook. The creamery is situated near the town of Tillamook on the Oregon coast. I am partial to their products, which I feel are far superior to nearly all the larger regional brands -- and head and shoulders above the national ones. But this is all beside the point.

My point is that low-fat yogurt, from any source, is healthier than mayo. It has loads of nutrients, especially vitamin D and calcium.

Curry Potato Salad

3-4 cups of diced potatoes
1/2 cup diced onions
1/2 cup celery

Curry Dressing

1-1/2 cups plain, low-fat yogurt
1 cup buttermilk
3 tablespoon curry powder
1/2 tablespoon salt
1 tablespoon sugar

Blend well by hand or with a food processor.

Steam the potatoes until done, but firm. Cool.

Once the potatoes are cool, mix the onions, celery, and potatoes. Add the curry dressing 1/2 to 1 cup at at a time, until everything is coated. Do not add too much dressing (you probably won't use all of it). Enjoy!

I prefer the waxy potato varieties (red, Yukon gold, white) to the mealier russets. I think it nicely highlights the creaminess of the entire dish. The celery and onion provide a nice crunchy counterpoint to the unctuous creamy conspiracy of the potatoes and sauce. One of my next experiments with this dish is deciding what other vegetables to include - carrots and broccoli are definitely contenders.

I made the salad the night before I served it. The flavors tend to marry and intensify overnight, especially as the potatoes absorb some of the curry flavor.

Not your mama's potato casserole!

Sorry about last night -- I went to a photography discussion and it ran way over time.

So, about that title. I had an enjoyable weekend with a couple friends coming over to help sort through some stuff that we are sending off in a couple of weeks. Anyway, that presented a rather interesting conundrum for dinner. One friend is a lactovegetarian and the other is allergic to most grains, including rice. So what do you feed them?

Did I also mention that it was wet and chilly? I wanted to get the oven going to drive off some of that chill.

Potato-Leek Casserole

4 large potatoes
1 leek
1/2 to 3/4 pound crimini mushrooms
30 oz shredded sharp cheddar cheese
16 oz sliced American cheese
3 tablespoons fresh chopped garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground tumeric
1 teaspoon salt
1/2 teaspoon pepper
~1 cup 2% milk
1 tablespoon butter

Slice the potatoes about 1/4 inch thick. Parboil them until they are about halfway done.

Slice the leek into coins. Saut&233; leek and garlic until leek is soft.

Slice the mushrooms. I prefer thick and meaty, but others like thin and melt-in-your-mouth.

Put cheese (reserve 1/2 cup of shredded cheddar), spices, and milk in a large microwavable bowl. Microwave in 1 minute increments, stirring after each time period, until somewhat smooth and creamy.

Layer cheese sauce, potatoes, mushrooms, and leeks in a large casserole dish. Sprinkle reserved cheese over the top of the casserole. Bake at 350°F (177°C) for half an hour or until the potatoes are done and the cheese on top has browned.

Let me start by saying, I cheated on the cheese sauce. I use the American cheese to help make the cheese sauce smooth and creamy without spending huge amounts of time over the stove stirring and stirring and stirring.

I will also admit that my measurements of the milk and spices are approximations. I made the casserole by the seat of my pants, adding stuff until I got the spicy scent I wanted and the cheese texture. I started with about 1/2 cup of milk and added more to the cheese sauce until it was creamy. So you may not need as much milk as I said or you may need more. Also, it depends on how hard your cheddar is.

However, the end result is so totally worth it! I believe potatoes, leeks, and cheese are an amazing flavor team, but when I added in the curry-ish spices, I took it so far beyond the next level, it was unbelievable. Serve it with broccoli (you need a veggie, c'mon!) and it's a well-balanced vegetarian meal with a variety of textures.

Venison Hash

As I've said many times, my parent supply me with several pounds of venison each year. And I try to make them last. This last time, my parents gave me several pounds of ground venison. So, I needed to figure out how to use it as I don't use much ground meat ever.

But last week, I was really, really tired and really, really, really sore from being out of town last weekend. I wanted a quick and easy, no fuss, no work meal.

Hmmm, ground. That's almost the same as pre-chopped, right? Got it!

Venison Hash

2 lbs or so ground venison (or ground beef)
1 lb southern-style frozen hash browns
1/2 chopped large onion (3-4 inches in diameter)
1/2 pound or so sliced crimini mushrooms
1 tablespoon or so garlic powder
1 teaspoon or so cinnamon
1 teaspoon or so powdered ginger
1 pound frozen peas
salt and pepper to taste

Brown the venison, onion, and mushrooms in large skillet. Drain excess grease (if you are using venison, there won't be any).

Set heat to medium. Add potatoes and cover. Stir every 10 minutes or so until potatoes are done.

Add peas. Cook until peas are heated through and just past crunchy (they should still be firm).

Enjoy with a lovely microbrew.

My inspiration for this dish was a shepherd's pie. I used venison instead of mutton because that was what I had on hand and because I knew it would work well. I used frozen hash browns because all they really ever need is a heat-through and crisp. I did chop the onion and slice the mushrooms, but if you are really pinched for time or energy, you can use pre-sliced. I don't recommend it as doing it yourself isn't that much work, but you could if you needed to.

The result was a wonderfully warm and filling dinner that was definitely homey, very close to what I would call comfort food. And it only took about a half hour or so to make, great when you're on the go.

My only complaint was that it was a little on the dry side. I added a little water when I reheated it for lunch the next day and was very pleased with what I got. The water helped convey the spices much more effectively.