What a fun Fathers’ Day weekend we had! Great family celebrations with both Pete’s family and mine. My mother-in-law Ginny put together the perfect party with Dad’s Root Beer floats in honor of Fathers’ Day and made chocolate cupcakes to celebrate Pete’s birthday, which was a few days ago. Lots of story-telling and laughter with his parents and brother & sister-in-law!
On to the second party at our house. My parents stayed the weekend and my brother, sister-in-law and their three youngest kids came for the celebration. It was a wonderful outdoor time enjoying the backyard and new patio.
Ideal weather lasted until just after the black bean burgers came off the grill and we came inside to eat. Then the skies opened up, but not before I got stung for the first time in my life, grabbing the railing going up the deck stairs apparently right on top of a wasp. Hurt like a son of a gun, but some ice and ibuprofen, along with a little wine, made me forget all about it rather quickly.
During the few days prior, I had fun putting together the menu of homemade hummus with olive oil crackers, potato salad, coleslaw (my own concoction, but not yet in electronic format), and grilled black bean burgers with whole wheat burger buns. If you like veggie burgers, this recipe is fantastic! Even without egg as a binder (vegan—yay!), they hold together extremely well and are ideal for grilling. My mom made Dad’s dessert of choice, carrot cake, and it was one of the best I’ve ever tasted! It was moist, nutty, and not overly sweet, with a perfectly tangy cream cheese frosting. A scoop of butter pecan ice-cream on the side made for pure decadence!
I always overestimate how much food to make, forgetting that kids don’t eat much, so there were leftovers, lots of them, including potato salad. Ideas were running through my mind for something delicious and creative to make with the remnants and the result is this pie—perfect for brunch on its own, or paired with an arugula & tomato salad for lunch or a light dinner. Oh, and since not everyone has leftover potato salad sitting around, an alternative would be to boil a couple pounds of Yukon gold potatoes, cut into chunks, toss with a little vinaigrette and sliced green onion, and proceed with the recipe.
Potato Crusted Caraway Havarti Cabbage Pie
Approx. 4 cups leftover potato salad from this recipe
¼ cup grated Parmesan cheese
¼ of a large sweet onion, chopped
1 tablespoon extra-virgin olive oil
¼ of a medium size green cabbage, cut into shreds
2 tablespoons apple cider vinegar
1 tsp. kosher salt
1 tsp. caraway seeds
¼ cup water
A couple splashes of buttermilk
4 oz. caraway Havarti cheese, shredded (or plain Havarti and a teaspoon of caraway seeds)
1 tsp. chopped fresh dill, plus more for garnish
Pepper to taste
Pre-heat oven to 400 degrees F. Spray a 9 inch glass pie plate with olive oil cooking spray. In a medium bowl, smash leftover potato salad with a potato masher. Stir in Parmesan. Press potato mixture onto bottom and up sides of pie plate. Bake for about 30 minutes, until slightly golden, and remove from oven. Reduce oven temp to 375 degrees F.
Meanwhile, heat olive oil in medium saucepan. Add onion and cook until soft, about 5 minutes. Add shredded cabbage, vinegar, kosher salt, caraway seeds, and water. Cover and simmer for about 25 minutes until cabbage is completely cooked, stirring occasionally, adding a little more water if it gets too dry. Set aside to cool a bit.
Whisk together eggs and buttermilk until combined. Stir in Havarti, reserving about ¼ cup. Stir in dill and pepper. Once cabbage has cooled slightly, fold into egg mixture. Pour into potato salad crust and bake for about 25 minutes. Sprinkle remaining Havarti on top of pie, and cook 5 minutes longer, until eggs are set and crust is nicely golden. Remove from oven and sprinkle extra dill on top for garnish. Let stand 5 minutes before cutting into wedges. Six servings, or four if you’re extra hungry. Enjoy!