UPDATE: Hey, it seems like typepad might have it’s head out of it’s ass now, just in time for me to try and post while under the influence of White Zin. (I’m so white trash.) Allie’s leaving for DC and then Turkey, and I’m going to miss her. This post has nothing to do with that because it was written this morning. Um. I’m going to have a hard time getting up tomorrow if I don’t go to bed and stop typing. Like now.
Over the fourth of July holiday I was faced with a decision about making a high fat, awesome tasting, difficult to prepare on location, pasta salad, vs. a lower fat, awesome tasting, prepare in advance tortellini salad. Because I’m lazy and fat obsessed, obviously I chose the latter.
This weekend I got the bug to make more pasta salad. I looked in my fridge and didn’t have whipping cream, so instead of going to the store, I decided to make yet another, different pasta salad recipe. I only had 9 of the 12 ingredients for this recipe, and of the 9 some of those weren’t exactly as the recipe called for, but I went ahead anyway. Caution to the wind, people, caution to the wind. I’m wild and crazy like that.
The recipe is from a cookbook Louie bought for me while he was in New York last year called, The 2nd Ave. Deli Cookbook. (At the time, I sort of thought it was some sort of subconcious wish of his to make me ‘Jewish’. Now I know, he was just trying to be nice and give me a gift he thought I’d like. I’m such a bitch sometimes.) I have never been to the 2nd Ave. Deli, nor had I heard of it, but I love cookbooks. LOVE. This one suffers from no pictures. And as an inexperienced cook, it was a little indimidating. I decided to be the boss of the cookbook, and not let the cookbook boss me.
Macaroni Salad
1 lb. elbow macaroni (I used shells - already, I’m deviating…)
1 teaspoon olive oil
2 teaspoons salt
1 1/2 cups Hellmann’s mayonnaise (I used the Best Foods Light Mayonnaise)
3/8 cup white vinegar (I had a huge bottle of white vinegar that looked a little icky, so I used white wine vinegar…)
4 tablespoons finely grated onion (yeah. I didn’t have any onion. I sprinkled some onion powder in there.)
1/4 cup chopped green pepper about 1/4 inch thick (I used green and red bell pepper, about 1/2 cup)
1/3 cup grated carrot (I didn’t have any)
1 teaspoon deli-style mustard (I just squirted in a little of the Best Food’s dijon that I had)
1/2 teaspoon white pepper (no white pepper in the house, so I used some ground black pepper.)
Dried chives (I had these, but didn’t use them)
1. In large stockpot, bring 5 quarts of water to a vigorous boil. Add macaroni, olive oil and 1/2 teaspoon of the salt, and cook for 6 to 8 minutes (until tender). Rinse in cold water, drain well, and transfer to a large bow. I liked the detail in these directions, many times I’m left wondering over a pot of boiling water when to add the oil and the salt and if I should rinse or not, I’m not being sarcastic. Seriously.
2. In another bowl, mix mayonnaise, vinegar, and sugar thoroughly. This is where I started to question the use of Light Mayonnaise, ’cause it looked like baby puke, and smelled like death, but I soldiered on. Pour over macaroni, and mix well.
3. Add all other ingredients, except chives, and stir everything in thouroughly. Refrigerate, and serve well chilled, lightly sprinkled with chives. I didn’t wait. I tried it, even though they recommended waiting a day before serving. And I wanted to throw the book out the window never mind the fact that I had only about half of the ingredient right and I didn’t listen to directions. Thankfully, instead of throwing the whole concoction in the trash, I put it in the fridge and tried it again the next day, and was pleasantly surprised.
I’ll probably try this recipe again with the proper ingredients if I have a day to prepare. Same day eating, is not advised. It seems like the vinegar needs a night in the fridge to mellow. Louie tasted it and said, while he would never eat a complete serving, he didn’t mind the one shell he put in his mouth.
In other kitchen news, Louie also bravely tried the Graham Crackers that had been on the highest shelf in the cupboard for maybe 3 years (at the time I said, maybe a year) and I’m not sure if he’s forgiven me for that. Apparently, sealed graham crackers do not stand the test of time. Life lessons people, that’s what I’m all about.
