87. When summer rolls around we get the taste for potato salad, grilled food, barbeque ribs and corn on the cob. It just tastes like summer!
My honey has the best potato salad recipe! It comes from the "Russian Tea Room" Cookbook. 
We love this cookbook because it stirs up stories of my honey's job working at the Russian Tea Room many, many years ago. He tells about the famous celebrities who would come in after events next door at the Carnegie Music Hall. He boasts of the food...how every dish was delicious and so unique. His favorite meal in the summer was "Piroshki" which were little baked meat-filled pies with sour cream dough. And they always served it with cold "Borscht", which is beet soup.
I love how excited he gets talking about the different dishes. The owner of the restaurant was Faith Stewart-Gordon. He remembers her to be very stately and creative. She would tailor make all of her clothing and it was impeccable. Years ago the Russian Tea Room went out of business and the restaurant was vacant for several years. We have heard that it has opened it's doors again. My honey wants to go back someday to taste that delicious food once more.
Maybe that's why he fell in love with me!..This is the type of food I grew up with. Borscht was a constant in our family meals and potatoes or cabbage were served at just about every meal." And I learned how to cook all of it. Why does he need to go the the Russian Tea Room when he has "Lilly's Polish/Russian/German Tea Room" every day!
Anyway, you will enjoy this recipe and it is easy...with several steps involved. The finished product is always worth the investment.
Potato Salad
Russian Tea Room Cookbook(pg 166)
6-8 medium potatoes (I use all types of potatoes, red skinned and yukon are my favorite)
⅔ cup mayonnaise
⅔ cup sour cream
1 Tblsp minced onion
1 Tblsp white vinegar or to taste
1 Tblsp fresh lemon juice
1 tsp Dijon mustard
salt
¼ tsp freshly ground pepper
⅓ cup minced pimiento
2 Tblsp minced fresh parsley
(opt. 3 hard boiled eggs, chilled and cubed...our addition)
Boil the potatoes (in salted water) until just tender when pierced with the point of a knife. Drain, and as soon as sufficiently cool to handle, peel and cut into small dice. Turn the potatoes into a deep bowl. While potatoes are cooking, make the dressing. Combine mayonnaise and sour cream in a bowl and beat with a wire whisk until well mixed. Add onion, vinegar lemon juice and mustard and blend throughly. Add salt, but taste as you are adding it; the mayonnaise and mustard may be salty already. Add pepper and pimiento and mix again. 
Spoon over the potatoes and toss with a fork to coat them evenly. Cover the bowl and chill until serving time. Sprinkle with parsley and serve on salad greens.
Spoon over the potatoes and toss with a fork to coat them evenly. Cover the bowl and chill until serving time. Sprinkle with parsley and serve on salad greens.I like to leave the skin on the red potatoes and mix the parsley in at the point of the pimiento.
So what will you make for dinner tonight? Potato Salad perhaps?
"Summer afternoon - summer afternoon;
to me those have always been
the two most beautiful words in the English language."
~Henry James
My daughter told me it was like no other pizza I've ever had. She was so right! The crust is so thin but so tasty and the sauce is bright with garlic and slightly sweet.
Our waitress came over to our table and said, "I am so sorry, we brought you the wrong pizza...this pizza was for another table." And then we all commented..."We were wondering why there were so many more toppings." Then the waitress went to grab the tray and her boss called her back to the side. She came back to our table and said, "We made a mistake and we apologize, your pizza is on its way and you can keep the wrong pizza too." And then she leaned in close and said, "you guys don't realize all the extra toppings that are on this pizza!" We then received the pizza we ordered...ahhh...so much pizza! But it was so wonderful! And the best part, they didn't charge us for the mistake! I told Emily it was because it was her Birthday! Thanks Grimaldi's! If you are ever in Brooklyn, by the bridge, look for Grimaldi's...you will experience a fantastic pizza!
You do not have to chill this dough but can use it immediately. Roll onto a lightly floured surface and cut out desired shapes with cookie cutters. 
❦
It is delightful with a cup of coffee or tea! 
and roll it in your hands and flatten. 
With a generous amount of flour, begin to roll the dough in one direction, turning it and flipping it till the desired size. 
Place immediately in the hot cast iron pan. The dough will begin to bubble and brown, approximately 2 or so minutes. 
Flip the dough and allow the opposite side to brown and then remove to a heated plate. Continue with the remaining dough. 
Place on a baking sheet.
Place dough rounds on hot grill and close the lid. 
Every grill is different so work with your grill. When they toast, flip the dough over to the other side and grill for one (1) more minute. Remove the toasted pizza crust back to the baking sheet, toasted side up. 
red onion, sprinkle with garlic salt and red pepper flakes.
brushed with olive oil, on a hot grill till toasted and cooked through. 
In a small bowl mix the ricotta cheese, parm cheese and salt and pepper. Chop up a little fresh basil and mix in with the ricotta cheese. Then dollop over the chicken and peppers. Season lightly.
Broccoli & Cheddar Cheese Pizza
Ohhh it's Sooo Goood!
