Fancy Pick Nick

Muffaletta Sandwich, Best Potato Salad, and Chocolate-Avocado Pudding. This was Erin’s pick for July 5th, 2020. We cooked together in our separate kitchens and then we all went on our separate picnics. I went to Glenbow Ranch  

Muffaletta Sandwich

Taken from: https://honestlyyum.com/3734/muffaletta-sandwich/

Olive spread ingredients

• 1 cup green olives (finely diced)

• 1 cup kalamata olives (finely diced)

• 1/2 cup marinated artichokes (finely diced)

• 1/3 cup roasted bell peppers (finely diced)

• 3 green onions (minced)

• 1 clove garlic (minced)

• 1/4 cup celery (about one large stalk) (thinly sliced)

• 2 tablespoons flat leaf parsley

• 2 teaspoons dried oregano

• 3 tablespoons red wine vinegar

• 3/4 cup extra virgin olive oil

• Pinch red pepper flakes

Sandwich ingredients

• 1 loaf focaccia or Italian round bread

• 1/3 pound Genoa salami

• 1/4 pound Coppa

• 1/2 pound Mortadella

• 1/2 pound ham (sliced)

• 1/2 pound provolone (sliced)

• 1/2 pound mozzarella (sliced)

First, combine all the olive spread ingredients in a bowl and let it marinate in the fridge for at least an hour.

Cut the bread in half (if using round bread, cut in half and remove some of the bread in the center with your fingers).  Spread both sides of the bread with generous amounts of your olive spread. When spreading on the bottom layer avoid spooning too much liquid onto the bread as it will soak down and become soggy.

Place the bread on a baking sheet. Layer the bottom with Coppa, then Mortadella, then salami, then provolone, then ham and mozzarella. Carefully flip the other side of the bread with the smeared olive spread over meat and cheese. Place another baking sheet on top of the sandwich and balance a heavy item like a cast iron skillet on top. Refrigerate for another hour.

Slice into rectangles (or wedges if using a round loaf). I liked trimming the edge off so the sandwiches were perfect rectangles, but you don't have to.

Best Potato Salad

Taken from: https://www.aspicyperspective.com/make-best-potato-salad-recipe/

• 5 pounds Yukon Gold potatoes 

• 2 cups mayonnaise (your favorite brand)

• 1 cup refrigerated sweet pickle relish

• 2 tablespoons yellow mustard, or 1 part yellow + 1 part Dijon

• 1 tablespoon apple cider vinegar

• 1 tablespoon celery seeds

• 1/2 teaspoon paprika

• 4-5 hard boiled eggs, peeled and chopped

• 3 celery stalks, diced

• 1/2 cup sweet onion, diced

• 1 tablespoon fresh chopped dill

• Salt and pepper

Serves 16. Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1-tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.

Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1-teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.

Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika. Refrigerate at least 4 hours.

Chocolate Avocado Pudding 

Taken from https://www.bonappetit.com/recipe/chocolate-avocado-pudding

• 2 large avocados, pits removed

• 1 vanilla bean, split lengthwise

• ¾ cup unsweetened cocoa powder

• ½ cup pure maple syrup

• ¼ cup agave nectar

• ¼ cup (or more) fresh orange juice

• ½ teaspoon kosher salt

• 1½ cups heavy cream (optional)

• ¼ cup cocoa nibs and/or chopped hazelnuts

Scoop avocado flesh into a blender and scrape in seeds from vanilla bean; reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.

Divide pudding among eight 4–6 oz. ramekins or small bowls and chill, uncovered, at least 2 hours.

Just before serving, whisk cream in a medium bowl to soft peaks and spoon over pudding; top with cocoa nibs and/or hazelnuts.