Sweet-and-Sour German Potato Salad

Sweet-and-Sour German Potato Salad
I was up to Morse's Sauerkraut last weekend and had lunch with my sweetheart. We shared a reuben and some deep fried kraut balls. The dessert special was pannecotta with a sour cherry sauce. What a delicious treat! We try to get up to their shop whenever we can and fitting a meal into the trip makes it all worthwhile. Their sauerkraut is the best in the world. The folks who work in both the shop and bistro are knowledgeable and friendly. Definitely go when you are hungry. Stop by the cheese counter and sample some tasty nibbles. Let them take you on a tour around the world. You'll be glad you went.
My mom used to make this warm and tangy potato salad, always delicious with grilled bratwurst or any kind of barbecue. Both sweet and salty, it holds its own alongside other flavorful foods. The hearty potato soaks up the wonderful dressing, so be sure you serve it right away. If you need to wait before serving- make up an extra batch of the warm dressing and drizzle it over the top before you eat. We are fortunate that there are several local sources for bacon and sauerkraut along the coast of Maine. Contact your neighborhood natural food store to find some in your home town.
Serves 6-8
Salad:
6 large Maine potatoes
1 large Vidalia onion
1 cup Morse’s Sauerkraut, roughly chopped
Dressing:
1 lb thick cut bacon, diced
3⁄4 c yellow onion, finely chopped
3 T flour
1⁄2 c white vinegar or sauerkraut liquor
3⁄4 c water
1 T celery seeds
3 T sugar
11⁄2 t salt
1 t fresh ground black pepper

Wash and trim the potatoes and Vidalia onion, peeling the potatoes if you like. Cut the potatoes and onion into quarters.
In a large saucepan, boil the potatoes and onion until the potatoes are fork-tender, but not mushy. When the potatoes and onion are cool enough to handle, chop them into bite-size pieces.
In a large pan, fry bacon till crisp. Remove the bacon with a slotted spoon and drain on paper towel; crumble and set aside.
Add the 3⁄4 c yellow onion to bacon fat in pan and cook 5 to 8 minutes, till onion is soft. With a slotted spoon, remove onion and set aside with the bacon.
Whisk flour into bacon fat. Add the vinegar or sauerkraut liquor, water, celery seeds, sugar, salt, and pepper. Heat to a boil; then, set pan on medium heat and cook till thickened.
Add potatoes, Morse’s sauerkraut, cooked Vidalia onion, bacon, and sautéed yellow onion. Gently stir to coat the potatoes.
Serve while warm.

Sweet and Sour German Potato Salad

This warm and tangy salad is delicious with grilled bratwurst or any kind of barbeque. It holds its own alongside other flavorful foods. Mom used to make this when we were growing up- it is sweet and salty with the familiar potato to soak up all the wonderful dressing.

For the salad:
6 large Maine potatoes
1 large Vidalia onion

For the dressing:

1 lb bacon, diced
3⁄4 c finely chopped yellow onion
3 T flour
1⁄2 c white vinegar
3⁄4 c water
3 T sugar
1 T celery seeds
1 1⁄2 t salt
1 t fresh ground black pepper

Wash and trim the potatoes and onion. Peel the potatoes if you like. Cut the potatoes and onion into quarters. In a large saucepan boil the potatoes and onion until the potatoes are fork tender but not mushy. Drain the water (reserving it if you are making foccacia). Let the potatoes cool. When they are cool enough to handle chop them into bite-sized pieces. Slice the onion into bite sized pieces.

In a large pan, fry bacon till crisp. Remove the bacon with a slotted spoon, crumble and set aside.

Add the 3⁄4 c onion to bacon fat in pan and cook 5-8 minutes till onion is soft. With a slotted spoon, remove onion and set aside with bacon.

Whisk flour into bacon fat. Add the vinegar, water, celery seeds, sugar, salt and pepper. Heat to a boil. Set pan on medium heat and cook till thickened.

Add potatoes, cooked Vidalia onion, bacon and sautéed onion. Gently stir to coat the potatoes. Serve while warm.

Haddock Chowder with Bacon

We went for our first tandem bike ride since January tonight. Easing into it we only rode between 9 and 10 miles. It was great fun. Both of us got home with extra in the tank. It feels so great to get moving. We earned a bowl of fish chowder, so, after a quick shower I dove into the kitchen. This is the quickie chowder recipe... Hope you like it!
Haddock Chowder with Bacon
4-5 slices thick cut bacon, chopped into 1/2 inch pieces
1 medium sweet onion, chopped into 1/2 inch pieces
3 potatoes, peeled and chopped into 3/4 inch chunks
3 cups boiling water
6 large mushrooms chopped into 3/4 inch chunks
1 Tablespoon chicken bouillon paste
2 teaspoons vegetable bouillon paste
1 lb haddock or chowder mix from your favorite fish market
1 cup (or more) frozen corn
1 cup heavy cream
3 cups skim milk
10-15 twists fresh ground black pepper
In a heavy bottomed medium pot, cook the bacon until crisp. Remove from the pot to a plate lined with paper towels.
place the onion and potato in the bacon fat. Cook until the onions are lightly caramelized.
Add water and bring to a boil. Add mushrooms and both bouillons. Cook for 10 minutes or so until the potatoes are cooked through. Add the fish. Cover and cook until the fish is flaky. It's ok to stir everything around- the fish will get all broken up and mix with the other ingredients. Cook for another 5 minutes. Add corn. Cook another 5 minutes. Add the cream, milk and pepper. Stir gently and heat through. Lower the heat and let come barely to a simmer- it takes about 5 more minutes. Skim off any foam or impurities that have come to the surface. Ladle out the chowder into pretty bowls. Serve with pilot crackers or oyster crackers.
Tonight- this tasted like home.
Savor. Linger. Enjoy!
-Cynthia

Scallops Wrapped in Bacon at the Red Cross Crystal Ball

There are few things I enjoy more at an event than having well dressed, polite, food-service-parambuhttp://www2.blogger.com/img/gl.link.giflating-professionals passing crispy on the outside, moist and succulent on the inside scallops wrapped in bacon. Oooh, just the thought makes me salivate. We were treated to this particular taste temptation at the Last night Sherwood, Cam, Cathy, Reed, Susan, Jonathan, Ashley and I attended the Red Cross Crystal Ball in Freeport. I have not seen so many sparkles in one room in a very long time. Everyone was dressed-to-the-nines. The men were nattily attired in black tie evening wear. The women on the other hand- were coiffed and in full feather. It was a delight to be among so many lovely people who were out to make a difference for an excellent cause. Brian Cattell and his band were in fine form giving us all reason to make our way to the dance floor. You know me- any excuse to dance. Cam had Susan and I up on the floor before the first course of dinner was finished. Who needs to eat anyway when you can be dancing...
Just in case you want to try your hand at making Scallops Wrapped in Bacon for yourself, I've included the recipe below. When you go to the market, look for the very freshest scallops. If you are feeling expecially decadent and can delay your gratification long enough to order some bacon from Vermont- go to Harrington's and use their bacon for this recipe.
Scallops wrapped in thick cut bacon drizzled with maple syrup nestled on a bed of greens (excerpted from Fresh Maine Salads, c.Cynthia Finnemore Simonds, Down East Books)
This dish incorporates several of the delicious tastes of Maine. By searing the scallops they stay plump and juicy. You may choose to place them on the grill instead of in a pan. Long skewers are great for this. You may choose to use turkey bacon or regular pork bacon as you like.
For the Scallops:
16 oz large Maine Coast Scallops
8 oz Thick cut bacon
1⁄2 c Real Maine maple syrup
1 clove garlic, minced
Fresh ground black pepper
Sea salt
Toothpicks or bamboo skewers
4 c. fresh baby greens
Begin by soaking your skewers or toothpicks in a pie plate filled with room temperature water. Cut your bacon slices in half so you have two long pieces.
Rinse the scallops and wrap each with a piece of bacon. Fasten the ends together with a skewer or toothpick. Set them in a pie plate. Once all the scallops are wrapped drizzle them with 2 T maple syrup and sprinkle with the sea salt and pepper.
Grill or sauté the scallops-being sure that he bacon is crisp when you’re done. If you are grilling stay and watch them carefully. Use the top rack if you can so the flames will not burn the delicate flesh of the scallops. Set them on their sides in the pan if you are sautéing. As the bacon cooks the drippings will begin to coat the scallops. Cook them 3 minutes on each side if they are large- cook only until they are opaque and the bacon is done.
In a small bowl whisk the remaining maple syrup with the garlic, a sprinkle of sea salt and a few grinds of black pepper.
Lay out your greens on a platter or on separate plates. Place the scallops on the greens and gently remove the toothpicks. If you have used skewers you may leave them in if they are clearly visible. Drizzle the salad with the maple syrup mixture.
Serve immediately.