German Potato Salad

Hot German Potato Salad
This is a recipe I adapted from a Marcia Adams cookbook entitled "Heartland."  It featured Amish recipes.  Her recipe was designed to bake in the oven.  I cook and combine ingredients so they can be put in the crock pot.  By putting them in a crock pot, the ingredients have a chance to "get to know each other."  Making it in a crock pot also makes it transportable.  Olivia likes this recipe because it is potato salad without mayonnaise ( she is not a fan of mayo).  This is really good to make for a summer cook out featuring brats or sausages.  We hope you enjoy it as much as we do!
-Nanette

GERMAN POTATO SALAD
14-16 red potatoes
2 pounds of bacon
1/4 cup apple cider vinegar
1/2 cup sugar
1/2 cup water
1 large onion, chopped
1 tsp. celery seed
1 tsp dried marjoram or 1 T fresh
1/2 tsp. salt
1/2 tsp black pepper
1/4 cup fresh parsley or chervil for garnish.

You may peel the potatoes or choose not to, whichever you prefer.  Cut them into quarters or smaller and boil in water  until almost tender.  With scissors, cut the bacon into pieces and saute the bacon in a skillet until crisp.  Remove bacon from grease and reserve about 3/4 cup of bacon fat.

Add to the 3/4 cup bacon fat the vinegar, sugar and water.  Bring to a boil.

Drain the potatoes and put them in the slow cooker.  Add the bacon, onion, and seasonings except the parsley.  Mix together in the slow cooker and then pour the hot liquid over the ingredients.  Cook on low for at least two hours, stirring occasionally.  Before serving, add the chopped parsley.

If you have leftovers, just refrigerate and then reheat in the microwave.  Enjoy!

PECORINO AND BEAN SALAD

PECORINO AND BEAN SALAD
If you are looking for something packed with flavor and fresh to perhaps accompany your Super Bowl fare, try this delightful bean salad.  Olivia found this on the Food Network site and tried it.  She reports it is excellent.  If you are like we are and going a little crazy dealing with the cold weather, this dish might be just the thing to remind you of the freshness of Spring and brighten up your menu.

If you need further "therapy" to help you through the winter doldrums, start buying seeds for your summer garden or make a trip to a nearby year-round farmers market.  The markets sometimes have a nice selection of root vegetables, micro greens, and even seeds to consider for the coming summer.  We'll all make it through this winter.  Keep cooking and coping!
-Nanette

PECORINO AND BEAN SALAD

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
2 cups (9 ounces) shelled edamame beans
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino romano, cut into 1/2-inch chunks
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper

Directions

In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.

Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.