Tasty Tuesday: Getting ready for Independence Day with some seasonal dishes

Chris Gilmore,

CHARLOTTE, NC – Chef Mara Norris of the Foodie School visited Rising to whip up some potato salad and strawberry crumble.

Strawberry Crumble

Filling Ingredients:

  • 4 cups fresh strawberries

  • ½ cup sugar (to taste)

  • ½ teaspoon kosher salt

  • ¼ cup cornstarch

Topping Ingredients:

  • 1 ½ cup all-purpose flour

  • 3/4 cup granulated sugar

  • 3/4 cup light brown sugar, lightly packed

  • 1 cup old-fashioned oats

  • 1 ½ teaspoons ground cinnamon

  • 1 ½ teaspoons kosher salt

  • 1/2 pound (2 sticks) unsalted butter, diced, at room temperature

Directions:

  1. Preheat the oven to 400 degrees.

  2. Place the strawberries and sugar and salt in a large bowl. Sift over the cornstarch and stir to combine. Pour into a baking dish.

  3. For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix it on low speed until the mixture is crumbly.  Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely).

  4. Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned.
    Serve warm with a small scoop of vanilla ice cream.

Red, White & Bleu Ranch Potato Salad

Ingredients:

  • 2 pounds Red, White and Blue Peewee Potatoes

  • 1 tablespoon salt

  • 1 cup Buttermilk Ranch dressing (see above)

  • 1 red onion, minced

  • 2 stalks celery, minced

Directions:

  1. Place the potatoes in a large pot and cover with cold water. Make sure the potatoes are covered by at least an inch of water. Add the tablespoon of salt. Bring to a boil and cook potatoes until a fork pierces and releases easily. Drain potatoes and place in a large bowl. Pour over about 1/3 cup of the ranch dressing and toss to coat. While the potatoes are warm, they will absorb some of the dressing. Add the onions and celery. Set aside to cool.

  2. When cooled to room temperature, add the remaining dressing (or as much needed to coat the potatoes.) Taste and adjust seasoning. Cover with plastic and reserve at room temperature for up to 4 hours. If serving another time, refrigerate for up to 2 days, making sure to bring salad to room temperature before serving.

Homemade Ranch Dip

Ingredients:

  • 1 clove garlic

  • 1/4 teaspoon kosher salt

  • 1 cup real mayonnaise

  • 1/2 cup sour cream

  • 1/4 cup Italian flat-leaf parsley leaves, minced

  • 2 tablespoons fresh dill, minced

  • 1 tablespoon minced fresh chives

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon white vinegar

  • 1/4 teaspoon paprika

  • 1/8 teaspoon cayenne pepper

  • Dash hot sauce

  • 1/4 cup buttermilk (as needed for desired consistency)

Directions:

  1. Combine all ingredients in a blender and blend until all ingredients are chopped.