tktc:f-word: tiny toasts with pesto, burrata cheese, spicy red pepper slices and preserved lemon. photo by aspros
Via ****
Lemon Basil Potato Salad
This is an attempt to provide instructions for the light and summery potato salad I made last night. The vinaigrette is not an exact science, so keep just tasting it and make adjustments to fit your palate.
4 medium Yukon Gold Potatoes
juice of one lemon
zest of one lemon
1 tablespoon of apple cider vinegar
1 teaspoon dijon mustard
1 tablespoon mayonaisse (you can omit this, but I think it helps the “cling” factor)
1/2 to 3/4 cup good olive oil (plus two tablespoons for roasting potatoes)
1 shallot, finely minced
dash of tabasco
Kosher salt and freshly ground pepper to taste
1 cup torn basil leaves to be added at the end (you can cut into a chiffonade for a more uniform look)
Dice the potatoes into one inch cubes, toss with olive oil, salt and pepper. Spread onto a baking sheet and cook at 400 degrees for approximately 25 minutes. You want the edges to be slightly crisp and the interiors to be fluffy.
While the potatoes cook, assemble the vinaigrette. You can whisk by hand, but I find the easiest way to get good emulsification is to put everything except the olive oil in the blender, then with the blender running, add the oil in a thin stream.
Pour the vinaigrette over the warm potatoes and toss with the fresh basil. The potatoes with absorb the dressing, making them flavorful throughout. Do NOT be afraid to add more salt at the end if you think it needs more punch.
I look forward to the expansion of the pretzel trend. A few weekends ago, we looked all over for pretzel rolls to serve with burgers, but wound up settling for some tiny pretzel buns from an Austrian bakery.
It always takes some time for these trends to trickle down to the grocery store, but from the likes of this trend piece, it appears that pretzels will soon be as ubiquitous as cupcakes.
Via the maley daily
Grilled Arkansas ham with Vigneron cheese and fried egg on country bread.
There is a serious egg situation going on at my house. In that I have a friend who owns 20 chickens, so the supply of farm fresh eggs is endless. Not that I’m complaining, I’m just trying to use them creatively. Please feel free to leave your egg recipe suggestions.
-SP
Bacon, Egg, and Toast Cups
Ingredients:
6 slices of bacon
6 slices of bread
Shredded cheese
6 eggs
Salt and pepperDirections:
Preheat the oven to 400° F. Grease 6 wells of a muffin pan with butter. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread (I used a 3.5-inch round cookie cutter, but a drinking glass would be fine.) Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese in the center of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks. Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.via yumblrinmy: annies-eats, adapted from the noshery
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