While I am an amazing cook, if I say so myself, I am not a “concocter.” I can tweak things, but I generally don’t make new things. I certainly don’t experiment with baking (shudder). Which is why I am VERY glad that there are people out there that do it for me, and then I can build off of their success.
My husband’s missed food is potato salad. He loves to get a quart to go with whatever he grills. When he hits his moment of weakness, he still does.
Tonight, I made this — Everyday Paleo’s No Potato Salad. And I had a couple of variations. I had roasted cauliflower and garlic on hand (thanks to the bulk cooking I did yesterday), and so I used the roasted cauliflower as opposed to pressure-cooked or steamed. I mashed the garlic cloves and combined it with the mayonnaise, and it was amazing.
As far as oil….from what I’ve heard, if olive oil doesn’t say “virgin” or “extra virgin” in this day and age, it is from the later, chemical extractions, so is loaded with chemicals, so how I get rid of that olive flavor when its needed (because I HATE that flavor in mayo), is I make an oil mix that I got from Nourishing Traditions by Sally Fallon and Mary Enig. In fact, it’s called Mary’s Mix. It is equal parts EVOO, coconut oil, and sesame oil. The sesame oil is cold pressed and very heat resistant, the coconut oil, when mixed with these, stays liquid, and the two of them mellow out the olive oil. I use this mix in most of my cooking and baking with no detriment. They all three improve each other.
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