Hello Recipe Club,

There is nothing better than a good German Potato salad with a pile of fresh grilled bratwursts! The following recipe is a good one! We made this one over the weekend to take to a barbeque at a friends house. It looked like the bowl was licked clean!

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German Potato Salad

Makes 4 servings

Ingredients:

3 medium potatoes, boiled in skins
3 bacon slices
1/4 cup onion, chopped
1 tablespoon unbleached flour
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon celery seeds
1/4 teaspoon pepper
3/8 cup water
2 1/2 tablespoon vinegar

Preparation:

Cook potatoes in enough water to cover until done, approximately 30 to 40 minutes. Allow to cool. Peel potatoes and slice paper thin. Set aside.

Sauté bacon slowly in a frying pan and drain on paper towels. Sauté onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.

Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat. Cover and let stand until ready to serve.

Broccoli and Tasso Cheese Bisque

Broccoli and cheese are a match made in Heaven. Be careful not to overcook the broccoli, this will help to maintain its green color and allow it to stay crunchy.

Makes 6 servings

Ingredients:

1/2 cup vegetable oil
1 pound Tasso ham, cubed
1 cup chopped onion
3/4 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
1 cup flour
8 cups chicken broth, heated
2 cups heavy whipping cream
1 pound cheddar cheese
1 pound fresh broccoli cut into pieces
2 teaspoons cajun seasoning
1/2 teaspoon white pepper
1/4 cup minced parsley
1/4 cup chopped green onions

Preparation:

Heat vegetable oil in a large saucepot over medium heat. Add Tasso ham and cook for 5 minutes. Be careful not to brown it.

Add onion, red and green bell pepper, celery and garlic. Cook for 5 minutes.

Add flour and stir until a roux is formed. Do not brown flour. Then add the heated chicken broth and whip until a light sauce is formed. Simmer for 5 minutes.

Stir in heavy cream, cheddar cheese, broccoli, Creole seasoning and white pepper. Cover and simmer for 10 minutes, stirring occasionally. Add parsley and green onions.

Divide into 6 large bowls and serve.

Source: Chef Patrick Mould