July 23, 2006

And The Blue Cheese Ribbon Goes To…

On the night of my mother’s actual birthday, we go out to a restaurant. The rest of the Cape May week, however, my siblings and I take turns cooking for the whole family. We all love to cook, and although I won’t go so far as to say it turns into a competition, we all aim to impress. With the help of my husband, who had finally finished his D.C. business and was firmly back in vacation mode, Megan, now 18 months pregnant and frankly starting to feel uncomfortable, went the keep-it-simple-stupid route and served a delightful Brat-fry with deli salad sides. Amy Jo went berserk with homemade bread, and butternut squash soup. Delicious. Beth quickly countered with panko-crusted crab cakes with mango salsa and blue cheese potato salad. I don’t know how it happened, but I somehow got out of cooking altogether.

Blue Cheese Potato Salad
1lb. Bacon, thick cut & pepper crusted
1 Red Onion, halved and sliced 1/2 inch thick
3 Lbs. Red Potatoes, quartered
1/2 c. Mayonnaise
1/2 lb. Blue Cheese, crumbled or grated
S&P to taste

Pre-heat the oven to 350 degrees.

In a frying pan over medium heat, render the bacon until it is just crisp. Remove the bacon and drain on a paper towel.

Using the bacon fat, lightly grease the bottom of a baking dish. Line the bottom of the dish with the potatoes and onions. Brush with a little more of the bacon fat, and salt & pepper to taste. Roast the vegetables until they are cooked through and starting to brown, about 30 minutes. Remove and allow to cool slightly.

In a bowl large enough to fit all ingredients, blend the mayonnaise and the blue cheese. Add the potatoes and onion. Crumble the bacon and add. Mix and serve warm.