Delicious food is a great way to recognize Father’s Day

Roasted potato salad is a marriage of potato salad and baked potatoes. | Jodie Mirosovsky photo

As Father’s Day approaches, the old saying, “a way to a man’s heart is through his stomach,” comes to mind. Preparing delicious food is a great way to show appreciation to those special people in your life. Let’s prepare a menu that will warm their hearts and satisfy their stomachs.

Roasted potato salad

A delicious twist on the usual potato side dish. The creamy dressing is what makes this side dish unique.

  • 8 potatoes, cubed (peeled or with skin)
  • Note: if using small or baby potatoes increase amount to 16 and cut in half
  • 1/4 c. olive oil /or vegetable oil of your choice 60 mL
  • 1 tsp. salt, divided 5 mL
  • 1/2 tsp. pepper, divided 2 mL
  • 1/2 c. cream cheese, softened 125 mL
  • 1/2 c. sour cream 125 mL
  • 1 tsp. paprika 5 mL
  • 1/2 tsp. garlic powder seasoning or one small fresh clove 2 mL
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 chopped green onions
  • 1 small sweet pepper (red, yellow or orange) finely chopped
  • 1/4 to 1/2 c. minced fresh dill, loosely packed 60 to 125 mL (go stronger if you like the dill flavor)

Toss potatoes with oil, 1/2 tsp. salt and 1/4 tsp. pepper; place in a 15 x 10 baking pan that has been greased. Bake at 400 F (200 C) for 30-35 minutes or until tender, stirring once. Cool slightly.

In a small bowl, beat the cream cheese and sour cream until smooth. Stir in the paprika, garlic powder and remaining salt and pepper. In a large bowl, combine the corn, onion, sweet pepper and potatoes. Add one cup dressing and dill; toss to coat (save remaining dressing for use).

Garnish with fresh parsley if desired and serve immediately. Yield: Serves eight. Source: adapted from www.tasteofhome.com.

Note: I have prepared this recipe without the can of corn with good results. You could also use fresh corn that has been pre-cooked.

While the potatoes are roasting, multitask and fire up the grill.

Perfect pellet smoker steak

Grilling a tender and juicy steak is an art that can be mastered on a pellet smoker. I have used a Traeger and a Broil King and achieved the same results. The best part is the slow cook allows you to hit the deck and enjoy a beverage while the meat entrée finishes.

  • 6 steaks of your choice
  • 1 tbsp. brown sugar 15 mL
  • 1 tsp. garlic powder 5 mL
  • 1 tsp. black pepper 5 mL
  • 2 tsp. sea salt 30 mL

Preheat the smoker to 250 F (120 C).

In a small bowl, mix together the dry ingredients. Once combined, rub on the fresh or thawed steaks. Place steaks directly on the grill and close the lid. Medium steaks will be on for a total of about 30 minutes, being flipped half way through. Well done would be about 45 minutes.

The thickness of the steak will determine the correct time. To be precise, use a thermometer; 120 to 130 F is rare, 135 to 145 is medium and 155 F is well done.

Once the temperature is reached, remove from heat, cover and allow to rest for five to 10 minutes to maintain juiciness. Source: www.temeculablogs.com.

At this time of year, along with a potato dish, I serve the steaks with fresh sautéed mushrooms and lightly steamed asparagus, which grow abundantly in my garden.

Rhubarb Betty

Making a dessert with this tart fruit is a seasonal must at our house. Topped with creamy vanilla ice cream is heaven.

  • 6 c. chopped rhubarb 1.5 L
  • 3 tbsp. flour 45 mL
  • 2/3 c. sugar 160 mL
  • 1/2 tsp. cinnamon 2 mL
  • 1 1/4 c. flour 310 mL
  • 3/4 c. brown sugar, packed 175 mL
  • 1/2 tsp. salt 2 mL
  • 1/2 tsp. cinnamon 2 mL
  • 1/2 c. butter 125 mL

Put rhubarb pieces into a 10-inch (25 centimetre) round casserole. In a small bowl, combine the flour, sugar and cinnamon and toss with the rhubarb.

For the topping, combine flour, brown sugar, salt, cinnamon and butter in a medium bowl. Cut in butter until mixture is crumbly. Sprinkle over the rhubarb mix and pat down lightly.

Bake, uncovered, at 375 F (190 C) oven for about 40 minutes. Serve with cream or ice cream. Serves six to eight.

Cookie sheet apple pie

If Dad’s favourite is apple pie, try this easy sheet pan recipe that is sure to please.

  • 2 1/2 c. flour 625 mL
  • 1 tsp. salt 5 mL
  • 1 c. cold butter 175 mL
  • 1 egg yolk
  • 3/4 c. milk 175 mL

In a bowl mix together the flour, salt, sugar. Cut in the butter until the mix is large crumbs. Add the egg and milk. Work the dough until it forms a ball.

Divide the dough in half. Place in a sealed container or bag and let rest in the refrigerator.

  • 4 c. apples, peeled and cored 1.25 L
  • 1c. sugar 250 mL
  • 1 tsp. cinnamon 5 mL
  • pinch of each nutmeg and salt
  • 1 tbsp. cornstarch 15 mL

Place apples and in a large mixing bowl. Sprinkle the sugar, spices, salt and cornstarch on top of the apples and mix.

Carefully roll out one half of the dough on a floured surface, into a large rectangle. Place on a cookie sheet.

Spoon out the fruit filling onto the pastry, leaving the edges for pressing to the top. To seal the pastry, whisk an egg yolk with about two tsp. (10 mL) of water and brush around the rim of the pastry.

Roll out the second half of the pastry and place on top of the apple mix. Pinch and flute the edges. Cut vents on the top pastry layer and brush with the egg/water mixture and sprinkle with sugar, if desired.

Bake at 400 F (200 C) for 30 minutes until the pastry is golden. Once cooled drizzle with a combination of: one cup (250 mL) icing sugar, one tbsp.(15 mL) water or milk and a 1/2 tsp. (2 mL) vanilla. Cut into squares and indulge.<

Creamy dill chip dip

We are not always having big meals, but want to whip up something for snack time or happy hour. This dip is such a hit, almost addicting. And it is appropriate because fresh baby dill is popping up in the garden. The flavour is at its peak, and I often snip greens just above the soil and freeze for later us.

  • 1 pkg. Philadelphia Brick Cream Cheese, softened 250 g
  • 4 finely chopped dill pickles 4
  • 1/4 c. pickle juice 60 mL
  • 1/4 c. mayonnaise 60 mL
  • 2 tbsp. fresh chopped or frozen dill weed 30 mL

Season with a bit of salt to desired taste.

Mix ingredients until blended.

Refrigerate for 30 minutes and then serve with ripple or plain chips.

Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.

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