Project 61: Veste pour Montréal

 It has been a while since I made any clothes. When the pandemic was looming I thought that I would spend all the extra time at home sewing, but instead I spent it cooking. It's not a bad thing, just not what I expected.

Anyway, after Doug and I got married, we spent two weeks in honeymoon / quarantine on the BC Sunshine Coast, after which we were separated for ten months. Neither of us did particularly well without the other. After some of the restrictions started easing and we could see one another more frequently I was struck with the idea that since we're now legally married, that he could move here and we would no longer be subject to the whims of a nation-state's borders.

That idea and the subsequent weeks of discussion and discernment led to the decision that he would apply for an immigrant visa. The process has been long and daunting, but we're nearly there. In a few days we will leave for Montréal, which is the only place in Canada where the US conducts immigration interviews. There has been drama along the way, but we think we're ready.

Montréal is cold in December FYI. My only quilted jacket was looking a bit the worse for wear, so I decided to make a new one for the trip.

I took my time with the details and did a GREAT deal more hand sewing than I normally would, but this is Montréal. There are expectations. Anyway, I really love it.

Potato Salad: An Instant Pot Story

Our Mom made a great potato salad, and I’m pleased to say that I’ve managed to recreate the recipe with a few of my own touches. Using the Instant Pot makes it even quicker and a guaranteed success.

Potato Salad

4 cups Yukon gold potatoes

2 eggs

1 cup Kewpie mayonnaise

1 tablespoon sweet relish

1 teaspoon yellow mustard

1 teaspoon rice wine vinegar

1 teaspoon dried dill

1/2 teaspoon salt

1/4 teaspoon pepper

Peel, cube into bite-sized pieces, and rinse the potatoes. Put about a cup of water into your Instant Pot and place a steamer basket with the potato cubes in. Place the two eggs on top of the potatoes. Cook them for 5 minutes on high pressure and allow about two minutes of natural pressure release before venting.

Cool, peel, and dice the hard boiled egg finely.

Combine the remaining ingredients to make the dressing.

IMPORTANT Do not under any circumstances substitute ordinary mayonnaise for the Kewpie. There is no comparison and no excuse since you can get it at any grocery store with a good Asian food selection, have it delivered by Amazon, or go to an Amazon Fresh. Also, don’t substitute for the rice wine vinegar. Just don’t do it.

Add the dressing to salad and toss very lightly to avoid smushing all the lovely potato cubes.

Place in the refrigerator for a couple of hours to chill for the absolute best result.

Scalloped Potatoes with Mushroom and Garlic

This is another fond memory from childhood brought back with a touch of my own sensibilities. The amounts in this recipe are per serving in a 4.5 inch round baking dish. If you make a larger volume you will need to add cooking time.

Scalloped Potatoes with Mushroom and Garlic

Per serving:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 teaspoon finely chopped fresh garlic
• 2/3 cup heavy cream
• 1/3 cup chicken stock
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 white mushroom
• 1 teaspoon chopped chives
• ~1/2 Yukon gold potato (about 120 g)

Melt the butter in a sauce pan over medium heat. Add the garlic and sauté for about one minute. Add the flour and mix to form a roux. Cook the roux for several minutes while stirring constantly.

When the roux begins to darken in colour, add the cream and chicken stock and stir to blend. Add the salt, pepper, and chives. Dial the heat up to medium high and continue to stir while the mixture thickens. When it begins to boil, remove it from the heat and add the mushroom. The mushroom will cook just enough while the sauce cools to give the whole mixture a rich mushroom flavour.

Peel the potato and slice carefully using a mandoline slicer. Put a small ladle full of sauce in the baking dish and add your first layer of potato slices. Add more sauce and continue until the dish is full. Cover the last layer of potato generously. I like to add a final touch of freshly ground black pepper to the top.

Place in a pre-heated oven at 325º F for approximately 50 minutes. Check for doneness by inserting a bamboo skewer. When it passes easily through all the layers of potato, it is ready. Remove from the oven and allow to cool for at least 15 minutes before serving. The inside will be like a volcano.