Blogiversary -- Peko Peko Giveaway!

Post Number 99.

Hard to believe I have been at this little adventure for a full year. Amazing. I don't advertise, no vendors or advertisements, no endorsements and still so many visits from close friends and readers around the world. How on earth did you find me? If I look at the Flag Counter, 69 countries have clicked in to make sure they have been represented. WoW.  New friendships found and treasured memories set to page. You all in your own way encourage my creative efforts, challenge and stretch me, not only in the kitchen, but also in my photography, and prose.

So, what better way to celebrate than a giveaway to reward my readers, help in a cause I believe in and award the winner with something I truly love. This cookbook, Peko Peko, a Charity Cookbook for Japan is a family friendly collection and 100% of the proceeds go to the Global Fund for Japan Tsunami Relief. I've read, cooked and delighted in many of the recipes and I am so happy to offer a copy to you, my culinary friends as my thanks to your visits and encouragement.

And even if you don't participate in the giveaway, you can support Japan's recovery by posting a Message of Hope on the American Express Japan Facebook site. They will match each message with a $1 donation to relief efforts.

Here's the scoop: Giveaway will be open until September 15, 2011 and I will pick the winner from a random drawing on September 16, 2011 and announce the winner. Up to 3 chances to win!  Open to International Entries (yes I will pay postage!)  You must provide an email address either in your Google profile or in your comments. No email, no prize.

To enter you must do the following:
1. Post a comment to this post below and say where you are from. (Entry 1)
2. Follow my blog and post another comment on this post. (Entry 2)
3. Post a Message of Hope at American Express, Friends of Japan Facebook site  and make a comment on this post that you've done so. (Entry 3)

Good luck!

Blogiversary Potato Salad

It is only right that this story comes full circle, one year later, with me thinking about my Dad. August is his birth month and somehow all month long he is so near in my thoughts and dreams I can see and hear him. After nearly 100 posts that have taken me near and far I am back again, in the kitchen making Hugh's Potato Salad. This family classic comes from a man who hated;  a) mayonnaise, b) mustard, and c) cold starchy anything and yet he produced the most delicious rendition of potato salad which he categorically refused to eat.

When he was a young teen, growing up in Capitola, California during the depression, he had many part time jobs. One was a short order cook at Coleman's Restaurant on the Espalande, just feet away from Soquel Creek and the beach fronting Monterey Bay.  Here he learned the basics from "Mom and Pop" Coleman -- not to discount what he learned from his own darling mother Delores, but an intense culinary education none the less.

It astounds me that he never, ever, not even once wanted to taste this fabulous blend of flavors and yet prepared it wonderfully each time we requested it, year after year. The recipe might not be earth shaking, modern or that different from your Mom or Dad's, but as with all family classics -- it is what I grew up with. Easter, family picnics, and barbecues would not be complete without this side. Lucky me, I watched him closely enough and tasted it often enough that the flavors are engraved on my brain and taste buds. I can whip up this baby without thinking and now my husband and children's eyes flutter when they see it on the table.

As I come full circle on my first anniversary blog, it is so fitting that again I pay tribute to him, whom I miss with all my heart and owe so much. A little piece of Dad, passed on with love.

Hugh's Potato Salad with added chopped olives

Hugh’s Potato Salad
Serves 8
Prep Time: 20 minutes
Cook Time: 30 minutes


Ingredients
8 large russet potatoes (similar in size)
3 celery stocks, diced
¾ cup red onion, diced (about 1 medium)
½ cup diced sweet pickles
2 tablespoons sweet pickle juice
1 large jar dice pimentos
6 hard boiled eggs
1 ¼ cup Best Foods Mayonnaise
¼ cup French’s Yellow Mustard
Salt
Ground black pepper
Paprika 


Prep

• Select 8 large potatoes that are similar in size, scrub skins clean and place in large pot of cold water. 
• Bring to a boil, add about 2 teaspoons salt and cook until potatoes are fork tender (tines slide easily into flesh, but does not break potato apart) about 15 minutes. Cook too long and potatoes will be mushy.) 
• Remove and cool in cold water until your are able to handle. Peel off skin and cut potatoes into cubes.
• Dice celery, onion and pickles.
• Fine chop two hard boiled eggs, slice remaining four to use a topping.

Directions
Place potato cubes on large bowl. Sprinkle generously with salt, pepper and pickle juice while potatoes are still warm (and able to absorb flavors quickly.) Fold in diced celery, onion, egg and diced pimentos, stir with spatula to evenly distribute ingredients. Combine mayonnaise, mustard, 1 teaspoons of salt and pinch of ground black pepper in small bowl. Mix thoroughly and color should be a sunny medium yellow - not pale butter yellow. Add to potato mixture and stir to coat evenly, check color again, still should be a happy light sunny color. Add a bit more mustard if necessary. Give it a taste and add more salt to suit yourself.  Top with sliced eggs in a pretty pattern, add a stem or two of fresh parsley and sprinkle lightly with paprika.  Best made the night before or like Dad, early in the morning so flavors can do their magic before dinner time.

Cook’s Tips
Sometimes I add chopped olives or use dill pickles and juice. Dad would never have done that.

Kitchen Escape - Soup and Galettes

Last week was hard on me, a bit under the weather Friday, dull headed Saturday. Just too many things on my mind. Time for a little kitchen escape. Befitting my condition and mood our California skies were grey and temperatures positively dreary. Time to revisit my roasted broccoli soup for a bit of creamy comfort. This version I added about two cups of roasted potatoes to the mix and a creamy puree of roasted red pepper, bacon, yogurt and a hint of cayenne. Can I prepare the same recipe twice without modifying it?.... only rarely. How about you?

Roasted Broccoli Soup topped with pepper bacon cream

When the sun finally emerged on Sunday I was so excited to see a bounty beautiful yellow pear tomatoes ready to be harvested.

Freshly harvested yellow pear tomatoes

Looking for a bit of fresh air, I popped out for a quick walk. Imagine finding these treasures hidden in the hillside grass and foliage. What lovely wee little wild strawberries and hardly bigger than a minute. It seems like nature wanted to cheer me up. I was positively giddy.

Tiny wild strawberries

I felt so much better I rolled out some pie dough and made not one but two galettes! A bit of jam on the bottom, nice arrangement of apple and black plum slices and a sprinkle of raw sugar to give some sparkle. "Honey, do we have vanilla ice cream?"

Golden Delicious Apple Galette

Black Plum Tart

Around the dinner table, cheery conversation and pie anticipation. Sunday ends on a high note. Thank you kitchen escape.