Edies Patatosalata Recipes

EDIE'S PATATOSALATA

Steps:

• In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
• Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
• When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

GREEK POTATO SALAD: PATATOSALATA

Steps:

• In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
• In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
• Pour over the salad and mix well. Refrigerate until ready to serve.

PATATOSALATA (GREEK POTATO SALAD)

Steps:

• Cut the onion into thin slices, then cut the slices in half.
• Peel the potatoes and cut them into large bite-sized chunks of equal size. Rinse well.
• Add the potatoes to a pot of cold water, enough to cover them by 1 1/2 inches. Bring the water to a boil and boil the potatoes over medium-high heat for about 15 minutes.
• Test the potatoes for doneness after 10 minutes. They should pierce easily with a fork when they're ready. If they're not quite there yet, keep checking in 1-minute increments.
• Remove the potatoes from the heat as soon as they're done and drain them. Overcooking will turn them to mush when you prepare the salad.
• Place the potatoes in a serving bowl or dish. Add the onions and toss together.
• Combine the olive oil, lemon juice , garlic, salt, and pepper in a small bowl using a whisk.
• Add the dressing to the potato and onion mixture just before you're ready to serve and combine well. Sprinkle with the parsley.

EDIE'S PATATOSALATA

Steps:

• In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
• Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
• When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

NANA EDIE'S DEVIL'S FOOD CAKE

Steps:

• Make cake layers:
• Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
• Stir together milk and vinegar and set aside to "sour" (mixture will curdle). Melt chocolate and butter with water in a large metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly. Sift together flour, baking soda, and salt. Beat sugar into chocolate mixture with an electric mixer. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Add flour mixture and beat on low speed just until combined. Add soured milk and beat on high speed 2 minutes.
• Divide batter evenly between cake pans. Bake in middle of oven until tops of layers spring back when touched lightly and edges have just started to pull away from sides of pans, about 35 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.
• Make frosting:
• Bring sugar and cream to a boil in a heavy saucepan, stirring constantly, and simmer 10 minutes. Remove from heat and add chocolate, butter, and vanilla, stirring until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Chill frosting, stirring frequently, until thickened and spreadable.
• Assemble cake:
• Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 cup frosting. Place other layer on top, right side up. Frost top and sides of cake with remaining frosting.