FOUR SEASONS CAFE

Et fer a Tater

As I mentioned in the post below, if you read the Mitford books by Jan Karon, then you probably get as much of a kick out of Uncle Billy's "Well I'll be et fer a tater" as I do.  And as far as taters go, Karon has another character in Mitford that is quite an amazing cook - which is where I got the much-asked-for potato salad recipe from.

So in honor of Father Tim's plain-spoken and feisty housekeeper Puny, here it is:

PUNY'S POTATO SALAD

7 medium russet potatoes
1 T. plus 1 1/4 tsp salt
2 T. bacon drippings
4 medium hard-cooked eggs, mashed
2 T. red onions, chopped
1/2 c. thinly-sliced celery
1 3/4 c. Hellmann's mayonnaise
2 tsp. yellow mustard
2 T. sour cream
2 1/2 tsp. apple cider vinegar
1/2 tsp. black pepper
6 slices cooked bacon, crumbled
Parsley flakes and paprika for garnish

Peel and cube the potatoes. Place the potatoes in a large saucepan, and add water to cover along with 1 T. salt. Bring to a boil over high heat, reduce the heat, cover, and simmer until the potatoes are just tender. Drain the potatoes in a colander. Add the bacon drippings and shake the colander to coat. Cover loosely and let the potatoes cool completely.

Ina  large bowl, combine the potatoes, mashed eggs, red onions, and celery. In a separate bowl, combine the mayonnaise, mustard, sour cream, and vinegar and stir it into the potatoes. Add 1 1/4 tsp. salt and 1/2 tsp. pepper. Just before serving, adjust the seasonings with salt and pepper. Garnish the salad with the crumbled bacon, parsley flakes, and paprika.

PRINTABLE RECIPE: Puny's Potato Salad

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For all of the fantastic recipes from Miss Karon's Mitford characters, I highly recommend the book Jan Karon's Mitford Cookbook & Kitchen Reader. My mother got me mine as a gift, and it is truly my favorite cookbook! (Thanks, Mom)

Rhubarb Cobbler

This year I was able to harvest some rhubarb that I started growing last year, and I was excited to get busy turning it into a cobbler as soon as I could. My favorite cobblers are those with a chewy, buttery crust, but I couldn't find the recipe I normally use to acheive it. So I did a little Googly-ing, and decided to try Pioneer Woman's version.

This particular cobbler turned out very well, but the crust is much more cake-like than I'd hoped for. If you prefer a biscuit, cake-like topping, then this cobbler is for you! In the mean time, I'll be on the hunt for my recipe, or I'll continue searching for a proper replacement. (And if, to you, the crust matters not, then this is the perfect recipe to try for your rhubarb, whether grown fresh or purchased at the grocer; it is truly a perfect blend of sweet and tart, and looks just beautiful!)

Rhubarb Cobbler

4 c. chopped rhubarb
1 1/2 c. sugar
1/4 tsp. salt
2 T. lemon juice
1/2 tsp. almond extract (optional)
2 c. all-purpose flour
2 T. sugar
1/4 tsp. salt
1 T. baking powder
1/4 c. shortening
1/4 c. butter
1/2 c. whole milk
1 egg

1. Preheat oven to 400 degrees.

2. In a bowl, combine the rhubarb, sugar, 1/4 tsp salt, lemon juice, and almond extract (I chose to use this option). Stir and set aside.

(Btw, most of the rhubarb that I grew was green, with only a bit of red. The red stalks I purchased, and there was no difference in taste bw the two.)

(Here's the first step, all mixed together...)

3. In a separate bowl, combine flour, 2 T. sugar, 1/4 tsp. salt, and baking powder. Stir together.

(You have to see these cute little bowls I bought at Anthropologie for $2.50 each! I used them for the salt and baking powder and sugar bc they were so tiny. Try it! It makes you feel like you're a Food Network star. teehee.)

4. Add shortening and butter, then cut together with a pastry cutter. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.

5. Butter and baking dish...

6....And pour the rhubarb in while your little kitchen companion silently watches...

7. Tear off pinches of dough and drop it onto the surface of the fruit, creating a cobbled texture. Of course, mine looks more like jack-hammered cobblestone, but I don't mind.

8. Sprinkle additional sugar on top.

9. One thing I did that PW did not do was this: I melted a couple Tablespoons of butter and stirred in 1/4 tsp vanilla, then spooned it over the top of the dough...

10. Bake for 30 minutes or so, until golden brown and bubbly.

Most people like their cobblers with vanilla ice cream, but I prefer mine without. I just don't care for mixing the cold and hot together (nor do I like ice cream to touch my birthday cake bc it gets crumbs in my ice cream, which makes me cry, which is okay bc it's my party and I can.. oh, nevermind.)...

Don't forget the coffee, and don't scald your tongue! Enjoy!

Now where is my recipe???