Blue Salad

This is our attempt to duplicate a delicious salad that they serve at a neighborhood restaurant, Bossa Nova.  The toasted almonds and the blue cheese dressing make a great combination.

3 hard boiled eggs
1/2 cup toasted almonds (sliced or slivered)
blue cheese dressing (amount to taste)
1 head Romaine lettuce

Toast the almonds, cook and slice the eggs, chop and wash the lettuce.  Toss ingredients with the dressing and serve.

Hard Boiled Eggs

This method works perfectly, but any variations will likely not work.  For instance, if you boil the water and then add the eggs, they can crack.  Eggs are easy to over-cook, so be sure to remove the pan from the heat at the proper time, and use the cold water rinse to stop the cooking process.

Place eggs in a saucepan and fill with cold water.  The water level should be about 1 inch above the eggs.  Cover, and bring to boil over medium heat (high heat may cause eggs to crack).  As soon as the water comes to a full boil, remove the pan from heat.  Let stand, covered, for 15 minutes (4 minutes for soft boiled eggs).  Drain hot water, and fill with cold water and a few ice cubes to stop the cooking process.  Let them cool in the cold water for a few minutes.

As a stand alone snack, peel and slice the eggs, salt and pepper to taste.  We use them in salads, like Darwin's Potato Salad and the Blue Salad.

Toasted Almonds

Toasting brings out the flavor of the almonds.  These are great in salads, breads, cakes, etc.  This calls for slicing the almonds first, they can also be toasted whole if desired.

Slice the desired amount of almonds, spread them into a heavy ungreased skillet over medium heat.  Stir frequently until golden brown.

An alternate method is to spread them onto a shallow, ungreased baking pan and bake at 350° for about 10 to 15 minutes.

Note that no oil is required, as the almonds will toast in their own oil.

Blue Cheese Dressing

From The Palm Restaurant Cookbook.  They suggest using Danish or French blue cheese.  The better the blue cheese, the better the dressing.

4 ounces blue cheese, at room temperature
1/2 cup olive oil
1/2 cup mayonnaise
1 1/2 tablespoons red wine vinegar

Crumble the blue cheese into a bowl and whisk in the olive oil with a fork.  Let stand for about 40 minutes.  Whisk in the mayonnaise and vinegar, and chill.  Whisk again just before serving.

Blue Cheese Stuffed Potatoes

This is a nice twist to 'twice-baked' potatoes, with fresh rosemary and blue cheese.  They can be prepared a day ahead of time - refrigerate the stuffed potatoes prior to the final baking.  This is derived from a recipe I found online - some people recommended using caramelized onions in place of the garlic for a nice twist. I haven't tried this yet but I will.

6 baking potatoes (large-ish russet potatoes), rinsed and pierced with a fork
1/4 cup sour cream
1/4 cup crumbled blue cheese
1/4 cup butter, room temperature
2 cloves minced or crushed garlic
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Preheat oven to 400°F.  Bake potatoes directly on oven rack (do not wrap in foil) until cooked through,  about 75 minutes.  Remove from oven and let cool for a few minutes.  Cut the top third (width-wise) off of each potato, scoop potato 'meat' from potato bottoms into a bowl, leaving about a 1/4 thick shell.  Scoop all 'meat' from the tops, add to the bowl.  Discard the top skins.

Combine remaining ingredients with the potatoes, season with salt and pepper.  The mixture can be left somewhat lumpy if desired, or mixed until smooth.  Scoop mixture back into reserved potato bottoms.  If preparing ahead of time, cover and chill.

Bake prepared potatoes at 400°F until they begin to brown and are heated through, about 25-30 minutes.  Garnish, if desired, and serve.  Garnish can include chopped chives, chopped green onions, sour cream, crumbled blue cheese, etc.

For a more decorative dish, potato mixture (mixed until smooth) can be piped into the skins with a pastry bag with the large star tip.

Darwin's Potato Salad

Darwin makes this for us when he comes to visit and was generous enough to share the recipe.  This is from an old Amish Mennonite cookbook.

Salad:
8 medium potatoes
4 hard boiled eggs, chopped
1 medium chopped onion
1 cup chopped celery
8 radishes, chopped finely

Boil potatoes with skin on until soft.  Peel and dice into chunks.  Combine with hard boiled eggs, onion, radishes, and celery.

Dressing:
2 eggs
1/2 cup vinegar
1 tablespoon prepared mustard (yellow or dijon)
1/2 cup water
2 tablespoons butter 
1/2 cup sugar
1-1/2 teaspoons flour
1-1/2 teaspoons salt 

Combine eggs, vinegar, mustard and water in a saucepan.  Heat mixture on medium heat, then add butter, sugar, flour and salt.  Cook until thickened, stirring frequently.  Remove from heat, and let it cool for a few minutes.  Pour over potato mixture, combine and refrigerate for a few hours before serving.

Optional additions: 2 small carrots, 1/2 cup mayonnaise if desired.

Bob's Rum Cake

Our friend Bob made this cake for us and we loved it.  It is easy and foolproof, as it uses mixes (both cake mix and pudding mix! :)

Cake:
1 cup chopped pecans
1 package yellow cake mix (use Duncan Hines "Butter Golden" if you can find it)
1 package (3.4 oz) instant French vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum (light rum works too)

Glaze:
1/2 cup butter (1 stick)
1 cup granulated sugar
1 cup water  (reduce to 1/4 cup for thicker glaze)
1/2 cup dark rum (or light)

Preheat oven to 375°.  Grease and flour a bundt pan.  Sprinkle the chopped pecans in the bottom of the bundt pan.  In a large mixing bowl, combine the remaining cake ingredients.  Beat with an electric mixer for 2-3 minutes or beat by hand with a whisk until smooth and satiny and there are no more lumps.  Pour batter evenly over the pecan pieces into the bundt pan.  Bake the cake for 1 hour until a utensil comes clean after inserted into the center.

During the last 15 minutes of baking, make the glaze.  Heat the butter, water, sugar, and rum for the glaze in a medium sauce pan until it comes to a rolling boil and the sugar is dissolved.  Let cool slightly for a few minutes.

When the cake is done baking, let it cool for a few minutes.  With a long skewer, poke holes from the bottom through to the top, while it is still in the bundt pan.  Ladel the glaze over the cake, and let it cool in the bundt pan for a few hours, and turn onto a plate to serve.  It is even better if it is made a day ahead, as the flavors have time to mellow.