This is a quick and easy recipe and one of the first I cooked by myself for my family. It is my spin on Giada de Laurentis’ “Veronica’s Potato Salad” that can be found on FoodNetwork.com .
Here is my version:
Honey Mustard Savory Potato Salad
8-10 medium gold or red potatoes (about 2 1/2 pounds total)
1/4 cup olive oil, plus additional olive oil, if necessary
1 pound good-quality hot dogs, pierced
2 1/2 tbsp. Dijon mustard (regular yellow mustard will work as well)
2 tbsp. honey
1 tbsp. red wine vinegar (balsamic or apple cider vinagar will work as well)
1/4 cup chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
Boil the potatoes whole until tender, about 10 minutes. Drain and let cool slightly. Peel and cut potatoes into bite-size pieces.
Put the hot dogs onto a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs slightly, then cut them crosswise into bite-size pieces.
While the potatoes and hot dogs are cooking, whisk together the mustard, honey, and vinegar in a small bowl until well blended. Drizzle the olive oil into the mixture and continue whisking until well incorporated. Set aside until ready to assemble final dish.
Toss the potatoes, hot dogs, mustard mixture, and parsley in a large bowl. Season the potato salad with salt and pepper, to taste. Add additional olive oil if the salad seems too dry. Serve the salad at room temperature.
Bon Appetit!
Here is my very first video of me cooking. I expect the quality and content to improve as I learn and get more comfortable in front of the camera.
It’s no doubt that this creamy sweet treat is called Easy Ice Cream. I served this silky dish to my family and they said it tasted exactly like Breyers Ice Cream (my favorite brand). It was really easy to make and the whole family had fun shaking and throwing the bag around. I found this a fun and delicious recipe on http://pbskids.org/zoom/activities/cafe/easyicecream.html.
Video and/or pictures to follow.
- 1 cup whole milk
- 1 cup half and half
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- about 2 pounds of ice
- 1 cup coarse salt
- water
- 1 quart-sized baggie that seals
- 1 gallon-sized baggie that seals
- mixing bowl
- mixing spoon
- duct tape
- towel
- bowls and spoons for serving ice cream
Here’s what you have to do:
1. Check with a grown-up before you start this.
2. In a bowl, mix 1 cup whole milk, 1 cup half and half, 1/2 teaspoon vanilla, and 1/2 cup sugar.
3. Pour the mixture into a quart-sized baggie.
4. Squeeze out the excess air and seal the baggie with duct tape so it doesn’t leak.
5. Put the quart-sized baggie into the gallon-sized baggie and fill it in with ice, water, and about 1 cup coarse salt. Adding salt to the ice helps make the ice cream get colder, faster.
6. Squeeze the air out of the big baggie and seal it closed with duct tape so that the baggie won’t leak.
7. Now, gently toss the baggie up and down for about 10 minutes. You can take turns with a friend. You should use a towel so that your hands don’t freeze.
8. Cut a corner off of the quart-sized baggie and squeeze the ice cream out into a bowl.
Hello, my name is Nicole. I am 12 years old and I love to cook. I started cooking with my dad at the age of 6 years old. My dad loves to cook too. He inspires me and teaches me many home recipes, techniques, and cooking methods. I enjoy cooking with him very much. I also watch cooking/food shows on TV as much as I can to learn different styles. My favorite are shows from the Food Network, Travel Channel, and Bravo. I especially enjoy the shows of celebrity chefs and food personalities such as Giada de Laurentiis, Bobby Flay, Emeril Lagasse, Rachel Ray, Alton Brown, Iron Chef Morimoto, Tyler Florence, Wolfgang Puck, Anthony Bourdain, Tom Colicchio, and Andrew Zimmern, etc.. I usually watch the shows or read recipes online or in magazines. I then try to recreate the dishes and ask for help when needed. Often I will create my own spin on the dishes. This is my journey to expand my learning and passion for cooking. Please Enjoy!
