I don’t actually know that I have ever had potato salad in Scandinavia before. I don’t think that I have, so I can’t really tell you if this is authentic or not, but the combination of sour cream, light vinegar and dill made me think of Scandinavia, so I went with the theme. It’s definitely not like my other potato salads, which lean toward the Southern German or French styles. Nevertheless, this was very yummy and light, not heavy on the mayo or greasy. And yes, even in a pandemic, you can splurge and have smoked salmon for lunch. On a Wednesday. Just because.
Browsing Tag
appetizers
Springtime Lunch: Prosciutto wrapped Asparagus is a pretty classic combo and I happen to have Prosciutto in the house, so decided to go with a quiche for lunch. My quiche attempts have been hit-or-miss in the past, with some of them turning out quick dense. This one was light and fluffy though, and which a touch on the salty side (I should have compensated for the saltiness of the Prosciutto more), it was great. The recipe is written for a full-sized quiche (9 inch pan), but I just made a small one for me (6 inch pan). Lunch for tomorrow then too!
Breads, Breakfast/Brunch, Dinner, Lunch, Sandwiches/Paninis, Sides
Cheddar Chive Buttermilk Biscuits
I thought that I would post one more “Savory Bake” for the Bake-a-Long Topic of the week (we’ll switch to the last topic tomorrow), so here is a photo of my breakfast. The actual baking part of this post are the spectacular Cheddar Chive Buttermilk Biscuits. I have been trying and trying to make the perfect biscuit for a long time — flakey, light and most importantly, easy to make. Turns out, these fit the bill and could be great as a dinner roll with soup, as the basis for a sandwich or in my case the absolute perfect thing for a bacon-egg-and-cheddar muffin for breakfast. These are definitely going to be my go-to from now on. You could also swap out the chives for finely minced scallions or parsley and cheddar can be with gouda. Aaaand, while I’m talking substitutions … don’t have buttermilk? Add a teaspoon of lemon juice or white vinegar to regular milk and let sit for 10 minutes … voila, buttermilk!
I should do my best Dr. Seuss impression call these Green Eggs and Ham Deviled Eggs, except they are with bacon, and not much rhymes with bacon, so I’ll just have to stick to boring old Develied Eggs Florentine. Eggs, Spinach and Bacon. Quite yummy and used up the last of my colored eggs from Easter. On to other adventures!