I just realized we are almost halfway through with summer and while I should be totally stoked about this — seeing as we’re melting through our fourth heatwave so far this summer in NYC and given what awesome things are in store for the fall — I am spectacularly bummed as I am just getting used to having an avalanche of delicious summer produce at my disposal and haven’t had time to do half of what I wanted to with it yet. Plus, this guy turns three at the end of the summer and I can’t, I won’t accept it. More time, please! For everything.
I don’t eat potato salad for lunch. That would be… unhealthy, irresponsible, gluttonous, and nutritionally unbalanced. However, I have found that when potato salad exists in the fridge, it has a way of becoming lunch, usually through a nibble that becomes a forkful which eventually leads to succumbing to the fact that potato salad, on occasion, make a fine carb-bomb of a warm weather lunch.
Where have I been, you ask? Did I fly off to a small Caribbean island again, only to return to rub it in? Did my book project or adorable distraction eat me alive again? For once, no. I have actually been out climbing another (slightly smaller) culinary Mount Everest for you, and I have returned bearing not one, but two recipes.
I have this affliction or maybe you could call it a fixation with latkes. And I know you’re probably thinking, potato pancakes? With shredded onion? They’re good, but are they really worth obsessing over? But you’d be using the literal definition of latkes and to me, latkes are not so much a singular recipe with a finite ingredient list but an approach to pancakes; an approach that could include anything that can be shredded and fried. And oh, when you start from this vantage point, they most certainly will.
I admitted somewhere in the comments last week that I’d all but abandoned making my own pumpkin puree these days, baking instead with the always-reliable canned stuff. I think that as home cooks, it’s our tendency to want to do anything and everything that can be from scratch as such, but that I’d never been satisfied with the labor versus outcome balance of roasting pumpkin. To get a dreamy texture like one from canned pumpkin, I found I often had to roast, then puree, then sometimes cook briefly on the stove to thicken it up and often, still found the flavor inconsistent, sometimes delicious, often a little lackluster. I know, I just put you all to sleep. I promise, there is unapologetic goofiness ahead.
I think that if we’re going to continue to be grand old friends, you’re going to have to admit that you at least occasionally wish you could have potato salad for lunch any day of the week. That you think it’s kind of lame that potato salad is relegated to backyard barbecue indulgence; packed up in Tupperware, saved for 3-day weekends, eaten with apology to the swimsuit you’ll wear the next day. If nothing else you might admit this so that I can feel my habits are less cuckoo. You’d do that for me, wouldn’t you?
I fell for a photo this week. It was on marthastewart.com and it looked like an accordion, or maybe a Slinky, of thinly sliced, crisped potatoes and my brain computed this as CHIPS. POTATO CHIPS MASQUERADING AS GROWN-UP SIDE DISH. MUST MAKE POTATO CHIP CASSEROLE (I was kind of like this dog here) and although further investigation of the recipe unveiled no actual use of potato chips, creamed canned soup or anything also that would really allow it to be titled a Potato Chip Casserole, it was too late and I was making it anyway.