MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
MIL MISSION #59: DILL & SOUR CREAM POTATO SALAD
Prep time: 1 hour (includes boiling & cooling potatoes)
Servings: 6 hearty servings
♥PANTRY, FRIDGE, MARKET♥♥
9 medium to large, red-skinned potatoes
Dressing
4 green onions, finely chopped (tops included)
3-4 T fresh dill weed, finely chopped (sprigs and delicate stems included)
1 T. Dijon-type mustard
1 C. Best Foods mayonnaise (east coast = Hellmans)
1 C. sour cream
2 t. sea salt
2 t. ground black pepper
3 T. fresh lemon juice + extra
♥PREP - boil potatoes (approx 20-25 minutes)
Rinse potatoes and cut away any dark spots. Do not peel. Place potatoes in a pot large with cold water to cover them by at least 1”. Add 2 t. sea salt and bring to a boil, covering the pot partially with a lid; boil until tender. Note: potatoes are tender when pierced with thin sharp knife tip and the tip slides through easily with no resistance.
Remove potatoes from heat and drain. Lay potatoes on a paper towel lined sheet pan to cool just enough to be handled; cut into 1/2” cubes.
♥PREP - dressing
While potatoes are boiling, mix together the remaining ingredients. Note: The dressing will taste salty but the salt will be absorbed by the potatoes.
In a large bowl, place the “slightly warm or room temperature” cubed potatoes. Add half the dressing and mix, continuing to add dressing until the desired consistency is reached. The potatoes will absorb the dressing after an hour or so. If you have extra dressing, keep it on hand incase you want to add more.
♥♥ WAYS TO “just wing it” ♥♥ consider or substitute
*consider “new/early” white or yellow potatoes, such as Yellow Finns
*consider a combination of fresh herbs in addition to, or in place of, dill
*substitute (in a pinch!): 1 T. dried dill
♥ Helpful Hints♥
*do not refrigerate the potatoes prior to adding the dressing
*the dressing (with less salt) is a delicious accompaniment to fish
*left over dill? lay sprigs on paper towels or hang upside-down, leaving until completely dry; crumble and store in a jar OR try our MINTED ZUCCHINI & FETA PANCAKES with HOMEMADE CREME FRAICHE *using dill and mint
(MIL post)
