Steven and I were watching Chuck Hughes the other day and fawning over him. I noticed that I had a few of the ingredients that he used in his warm potato recipe and decided to adapt it. It’s really simple to make and requires only a few ingredients. For being as simple as it was, it’s a great idea for a light supper dish and it’s too bad a certain friend didn’t come over to try it!
Ingredients: (serving is for about 5 bowls like size of the picture above)
- 1 1/2 pounds of red gold and yukon gold potatoes (my bag of mixed potato also had an All Blue potato tossed in)
- 4 hardboiled eggs
- 2 canned anchovy fillets, minced
- 1 1/4 tablespoons grainy Dijon mustard
- 1 clove garlic, minced
- 1/4 cup white wine vinegar
- 1/3 cup olive oil, plus a splash for sauteing
- 3 cups of green beans
- Salt n Pepa
- 1 cup of mushrooms
- half an onion
- Make some hardboiled eggs
- Bring a pot of water to boil, add salt, then boil the potatoes for 25 minutes and the green beans for 3-4 minutes (shock them in ice immediately after).
- While everything is boiling, you can saute some onions and mushrooms. I like my potato salad with a little bit of a bite, which I think the onions do add. The mushrooms are aslo just another sweet component. Just cut the mushrooms and onions thinly and saute over medium heat for about 5 minutes.
- As the food boils/sautes, prepare the dressing. Whisk the mustard, garlic, vinegar, sardines, and olive oil together until it’s well blended. Season with salt and pepper.
- When the food is done cooking, just mix into the dressing and serve warm.
Thoughts: I really like this kind of comfort food as like a late supper snack. It’s warm, fresh, and filling without feeling like it’s too much. I think there can be some improvement with the dressing, but I don’t know where. Steven said he liked it – especially the mustard, whereas Arthur thought the mustard was quite strong. For the ease and simplicity of it though, I really like this recipe. Let me know if you have any thoughts about it!
It never occurred to me that salmon filet might taste different from salmon steak. After all, filet is just the side of the fish, and steak is two sides of the fish joined by bone. It should taste the same, right? I decided to pan sear both and see if I liked one more than the other, thinking that there would be no difference. There is no big difference, but I do like the filet more. Either way though, salmon is one of those quick and easy ingredients that can really shine on its own.
Just decided to make a quick breakfast today on a whim. Hurricane Sandy is wrecking the area so it’s a good excuse to cook. I decided to slice and toast some leftover baguette, spread some chicken liver mousse, and top it all off with some eggs. I only made the eggs – here’s the mousse I tried out:
So I tried making a variation of Ramsay’s scrambled eggs, let’s see how it turned out!