June 29, 2008 Sunday Cafe menu:
Roasted turkey (2 days in brine with rosemary and garlic)
Asian noodle salad (from Pioneer Woman website)
French potato salad (from Pressure cooking for dummies book), on a platter surrounded by sliced tomatoes and deviled eggs
Smoked paprika buttermilk sauce, a savory sauce for the turkey
Cheddar with garlic & parsley biscuits (thanks to the All Purpose baking mix, easy last minute and delicious!)
Rhubarb strawberry crumble pie
Ice cream cake
and last but not least Papa's ice cream sandwiches with brownie waffles.
The day was extra special because it was also Son and Daughter in law's 6 wedding anniversary.
The weather has been hot, and I had been cooking in the oven most of the day. After dinner we all went out to sit in the breeze. There was a breeze, some thunder and lightening strikes and rain. Granddaughter played on the slide, chased bubbles and everyone had a nice visit. After a while the "great divide" happened and the menfolk stayed outside to talk and the womenfolk went inside to relax. Granddaughter went between the two groups playing with each until boredom set in! Back and forth, back and forth.
Eventually it was time to call it a night. Leftover were shared, goodbyes and hugs and then quiet. The cat came out from hiding, we took a short walk. Then showers and bedtime. All in all a wonderful day.
Sunday Cafe warm French style potato salad
2 pounds small red potatoes
1 1/2 c dry white wine (I used Holland house white)
1/4 c vinegar (I used white balsamic)
1/2 t salt
4-6 green onions, sliced thin
1/4 c flat leaf parsley minced (if you cannot find at your market, the regular parsley is fine)
1/2 t garlic salt
4 T olive oil
Scrub potatoes, prick with the tip of a knife or fork tines. place in the bottom of the cooker, add wine, vinegar and salt. Secure the lid. Bring to boiling an full pressure. Lower the heat to keep full pressure but not have a high pitched hiss of steam escaping. Cook 10 minutes. Release pressure with rapid release method.
Remove potatoes from the cooker, set aside to cool. There will be about 1 cup of liquid left in the cooker, simmer to reduce the volume by half. Remove from the heat and let cool. Cut potatoes bite side pieces. Add the onions, parsley garlic salt and oil to the liquid in the cooker, whisk to combine. Pour over potatoes and toss gently to mix.
Serves 4 - 6