Saturday, June 12, 2010

Herb Spoon Rolls & Red, White, and Blue Potato Salad




















These rolls are from Southern Living magazine. I always have various leftover herbs in the fridge so I figured it would be a good way to use them up. I ended up making one tray of parsley & chive and one tray of rosemary & sage ("parsley sage rosemary and chives..."). By far our favorite were the rosemary and sage rolls, but both kinds needed butter and were best served warm.

Again, not much of a baker but these were easy.

Herb Spoon Rolls
1 & 1/4 ounce envelope dry yeast
2 cups warm water
4 cups self rising flour
3/4 cup melted butter
3/4 cup chopped fresh chives
1/2 cup chopped fresh parsley
1/4 cup sugar
1 large egg, lightly beaten

Preheat oven to 400.

Combine yeast and 2 cups warm water in large bowl. Let stand 5 minutes.

Stir in flour and remaining ingredients. Spoon batter into 2 lightly greased 12-cup muffin tins, filling 3/4 full.

Bake at 400 for 20-22 minutes or until golden brown (mine took a little less than 20).
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The potato salad is from Ina Garten and was really good. Course my homemade mayo made all the difference, I'm sure ;) I especially love the use of dill - it's one of my favorite herbs.

Red, White, and Blue Potato Salad
3 pounds small white potatoes (I used 1 pound each of red, white, and purple)
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk (I used sour cream instead)
2 tablespoons dijon mustard
2 tablespoons whole grain mustard (I skipped and just upped the dijon)
1/2 cup chopped fresh dill
1/2 cup chopped celery
Freshly ground pepper
1/2 cup chopped red onion (I skipped)

Place potatos and 2 tablespoons salt in large pot of water. Bring water to a boil, lower heat, then simmer for 10-15 minutes or until potatoes are barely tender when pierced with a knife. Drain potatoes into a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam 15-20 minutes.

Meanwhile, in a small bowl whisk together the mayo, buttermilk, both mustards, dill, 1 teaspoon salt and 1 teaspoon pepper. Set aside.

When potatoes are cool enough to handle, cut in quarters or small pieces. Place cut potatoes in large bowl. While they are still warm, pour enough dressing over them to moisten (I didn't use it all). Add celery and red onion, 2 teaspoons of salt, and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temp.

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