Fort Leavenworth National Cemetery
Naturally, Arch has been on my mind even more than usual. I thought I would blog today about the recipes Arch loved the most. You know, he was a wonderful cook. When I married him, he had been a wodower for years. He had learned to cook for one, learned to cook healthy. When Arch married me, I had been cooking for the masses, using all of the wonderful foods that aren't so good for you. A match made in heaven? Probably not! Our kitchen wars were interesting, to say the least.
Anyway, the foods Arch loved the most were bread and steak.....my wild fighter pilot husband was a simple man, until he was strapped into his F-86!
Arch also loved to smoke meats and fish. He made a wonderful smoked salmon. He had a rather simple smoker on the patio and he would spend the day preparing salmon for our parties. When he prepared a steak for himself, his favorite cut was a Kansas City Strip steak, always 1 1/2" thick. His grilling was an art, one he had perfected.
I've blogged before about Arch and bread. It made no difference to him where we were, at home, in a restaurant, at a friends dinner table.....before Arch sat down, if the bread was on the table, he had to have a bite! Rude? No, far from it....it was just Arch.
One of the recipes I made for Arch that wasn't very heart healthy (!) was German Potato Salad. Arch was stationed in Germany twice, and he loved German food. He was very pleased to find I knew how to prepare many German recipes.
Here is my recipe for the potato salad. This recipe is served warm.
German Potato Salad
1 pound thick-cut bacon
1 1/2 cup finely chopped onion
2/3 cup white vinegar
1/2 cup sugar
2 tablespoon Dijon mustard
4 tablespoons minced chives, for garnish
Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 20 to 25 minutes. Drain and slice into 1/4-inch rounds.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/2 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
This does not require Bratwursts! It is wonderful with everything....I think it is perfect along side my Dad's Meatloaf and of course, Arch's Strip Steak!
Will I see you at Somerset Ridge Vineyard and Winery's Art in the Vines on June 11th? I hope so! Here are a few more photos of paintings you will see. Enjoy!
|by Audrey Benskin|
|by Samantha Buller|
|by Audrey Benskin|