Tag Archives: Potatoes

Oui, Oui Baby

Marinated fingerling potatoes

French food is my favorite cuisine. Hands down. And for my birthday, my parents took me to Gordon Ramsay’s Maze at The London where Monsieur Ramsay has created quite the menu. This $26 pre-fixe lunch is available year round, but right now it’s Restaurant Week and there is an additional pre-fixe menu for only $24.07. So… there’s really no reason not to go. Have you left yet? Okay, read the review first. And then go.

Tortellini of beef short rib

Maze by Gordon Ramsay at The London 54th Street between 6th and 7th Avenue, New York, NY. Maze offers a standard 3-course pre-fixe meal for lunch with tapas-sized offerings. The food is French-inspired but in true Gordon Ramsay style, there is an element of comfort food and Asian fusion.

Pan seared halibut

On the menu:

Marinated fingerling potatoes with Holland leeks, poached quail’s egg, and prosciutto
Tortellini of beef short rib with escarole, trumpette royale and dashi
Cobb salad with free-range eggs and blue cheese
Pan-seared halibut with butternut squash and brown butter vinegar sauce
Boulliabaisse
Chocolate pudding with stout ice cream, pretzel, peanut butter powder
Vanilla custard with citrus fruits, brown sugar oats and mandarin sorbet

Cobb salad (minus the bacon for my veg mom)

Verdict: DEEEEELICIOUS! I read very mixed reviews of this restaurant online, but I was so impressed, as were my parents, and that’s saying something. I won’t try to run through every dish for you, but let me tell you that the sauces made these plates. My gorgeous halibut was set down in front of me and then the waiter poured the brown butter sauce over and I almost dove in head first. The chocolate pudding was also a stand out dish, and I don’t know what peanut butter powder is but I know I need more of it in my life. I went back to work in a food coma and was effectively useless for the rest of the day. In my book: success.

Boulliabaisse

Chocolate pudding

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Hey Y’all!

This past weekend I flew down to Norfolk, Virginia for a little R&R. One of the reasons I love going down south is obviously, the food. I don’t know if you’ve noticed a recurring theme here in this blog, but I love comfort food. Love. It. So we always make a point to hit Waffle House when we go to Norfolk. If you don’t know Waffle House, then I don’t know you.

Let it be known that I have a couple rules when it comes to my baked goods, and that includes waffles. Rule #1: no nuts. I absolutely 100%, no exceptions, hate nuts in my baked goods. In my opinion, they ruin the whole cakey, doughy confection.

So um… I ordered the pecan waffle. It is literally the ONLY exception to my nut-less rule, and it is so very worth it. Crispy on the outside, fluffy in the middle, and it’s thin. You won’t find any three inch thick Belgian waffle here. Just a thin, delicious waffle like God intended: with pecans.

And to wrap it all up, hashbrowns, Waffle House style. It’s like a different language down there. Smothered, covered, scattered, filtered, muffled, crumpled, scuttled… Okay, those last four don’t count. But look at this perfection. Ignore the blatant slice of American cheese on there. Somehow it tastes fresh off the farm.

Going to Virginia always makes me realize one thing: if I lived down there all the time, I’d weigh 863 pounds. For sure.

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The Incredible, Edible…

You get it. Once again, this weekend was a scorcher. It’s forcing the cook in me to be creative and devise recipes and meals that don’t require my oven but are also innovative and appetizing enough to keep me from calling up Delivery.com. You know the feeling.

I dined on some INCREDIBLE Malaysian stew Sunday night for dinner, and will have that recipe for you tomorrow. In an effort to start your weekend off right (and drooling) this is a quick meal I whipped up sans oven and in two lovely little pans. It’s incredibly basic, and you’ll notice my fridge staples in there: tomatoes, goat cheese, and walnuts. If I have them on hand, I never go hungry.

On the menu:
Scrambled eggs with tomatoes, goat cheese, and walnuts over fried potatoes

There is no magic recipe here, folks. One tip I will share with you is my recipe for the PERFECT scrambled eggs. You start with a clean non-stick frying pan, and spray a little cooking spray in the pan. In a small bowl, whisk together the eggs with a little milk and about 2 Tbsp cheddar cheese. Pour the egg mixture in the frying pan, and turn heat to LOW. This is important. Keep the heat at low the entire time, constantly moving the eggs in the pan with a spatula. Once the eggs start to firm up (when almost all the liquid is gone) turn off the heat. NOTE: eggs continue to cook even after you remove them from the heat, so if you want them delicious and creamy, kill the heat just before they’re done.

Et voila! I fried up some potatoes in an adjacent frying pan, plated them, poured the scrambled eggs over top, and added my toppings. It’s attractive, satisfying, and it took me literally 15 minutes to make.

Tomorrow: Malaysian stew! Get ready. It’s gonna be good.

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Melty, Cheesy Goodness: Summer Style

If you read this blog on the regular, you have probably gathered by now that I like cheese. And if you’re especially perceptive, you know that I like melted cheese. It’s like a hidden message I have buried deep within the posts. Subtlety is my forte.

On the menu:
Summer squash and potato with goat cheese gratin
Serves 3 as a side, 2 as a meal

1 medium sized green squash (or yellow)
1 small red onion, thinly sliced
2 medium sized red potatoes
4 oz. goat cheese
1/4 cup skim milk
1 Tbsp olive oil
1/4 cup freshly grated parmesan cheese
Salt and pepper to taste

Slice the potatoes and squash VERY thinly, about an 1/8 of an inch thick or thinner if you can manage. [NOTE: if you have a mandolin, use it. If not, a very sharp chef’s knife will work] Toss the potatoes, squash, and onions with the olive oil. Season with a bit of salt and pepper. Layer 1/3 of the potatoes, squash, and onions in a large baking dish. Season again with a bit of salt and pepper, and crumble goat cheese over the whole layer. Repeat the “Layer, season, crumble” 2 more times until you’ve used up all the potatoes, squash, and onions. Sprinkle the grated parmesan over the top of the dish. Bake for 30 minutes with the dish covered, and another 15 minutes uncovered until the cheese is browned. Serve. Eat. Pat belly. Smile.

*Note: this recipe was adapted from this recipe at The Kitchn. Their picture is GORGEOUS. It’s worth a click.

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Meat and Potatoes: 2.0

Some things are better with mustard: ham and swiss, a ballpark hot dog, your sworn enemy’s favorite white silk blouse… Kidding. Promise.

When I stumbled across this recipe, I was smitten. As I mentioned, I’m a texture girl myself and this recipe is FULL of amazing textures. I complemented the steak with a simple warm potato salad, and there were clean plates all around. Warmed my little Food E. heart.

On the menu:
Mustard Crusted Beef Shoulder over arugula, green bean, red onion salad (Adapted from Epicurious.com)
Warm potato salad
Serves 4

Mustard Crusted Beef:

Beef:

1 1/2 lb beef shoulder
1 Tbsp salt
1/3 cup coarse-grain mustard
1 tsp dry mustard
1 1/2 Tbsp packed dark brown sugar
1 tsp coarsely ground black pepper
1 tsp finely grated fresh lemon zest
1 tablespoon vegetable oil

Salad:

4 cups roughly chopped arugula
1 small red onion, sliced very thinly
3/4 lb green beans, cut into bite-sized pieces

Dressing:

2 Tbsp balsamic vinegar
1 Tbsp lemon juice
1 tsp Dijon mustard
1/3 cup olive oil
1/4 tsp salt
1/4 tsp fresh ground pepper

Preparation:

Preheat oven to 425°F.

Stir together mustards, brown sugar, pepper, and lemon zest.

Pat beef dry and season generously on both sides with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef for around 2 minutes on each side.

Transfer to a shallow baking pan that has been coated in oil. Pour mustard mixture over the top of the meat so it is completely covered.

Roast beef in the oven for 30-35 minutes for medium-rare (NOTE: my cut of beef was about 1 1/2 inches thick; if yours is any thicker or thinner add or subtract a few minutes accordingly). Remove from oven and let sit for 45 minutes. (Why, you ask? See here).

Prepare salad while beef is roasting:

Place onion slices in a bowl and cover with cold water. Allow to soak for 30 minutes. Cook beans in boiling salted water until bright green and slightly tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.

Make dressing and toss salad:

Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until completely incorporated, about 3 minutes.

Cut beef into thin slices, cutting against the grain of the meat at a 45 degree angle. Plate salad in layers: arugula, green beans, red onion slices, a Tbsp or so of dressing, and then beef slices.

Warm potato salad:

16-20 small red potatoes
1 Tbsp fresh dill, chopped
1/4 cup mayonnaise
2 tsp salt
1 tsp fresh ground black pepper

Boil potatoes for around 20 minutes, until you can stick a fork in and it pulls out easily. Drain water from potatoes and let cool for 10 minutes. Cut potatoes in half and toss with mayo, dill, and salt and pepper. Serve warm alongside steak.

The brilliance of this meal is in the leftovers. You can slice up whatever beef is leftover, wrap it in foil, and stick it in the fridge. Separately wrap up the salad remainders, the potato salad, and the dressing and serve it all cold the following day. The flavor of the mustard will only marinate in the beef even more and that, my friends, is a good thing.

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Sun(ny)day Sun(ny)day Sun(ny)day!

Thank god the season of cheesy pasta is over. Seriously, my waistline couldn’t handle it anymore. Now that the sun is shining and the temperatures have warmed up, I feel like eating lighter. And nothing says summer to me like potato salad.

This very basic potato salad is easy to make, and even easier to eat a pound of. It’s light with a little kick from the celery seed. My friend Joe talks about this potato salad to this day, and he hasn’t eaten it since my mom made it for him in 2001. “My mom sends kisses!” I told him once. His reply: “Screw the kisses! Send the potato salad!”

On the menu:
Potato salad
Serves 4 as a side dish

4 medium sized potatoes (I used red potatoes, but you can use Idaho if you prefer)
1/3 cup mayonnaise
1/4 cup ranch dressing
1 tsp celery seed
1 tsp salt

Boil the potatoes whole for around 25 minutes, until you can stick a fork in them and it pulls out easily. Let the potatoes cool for around 15 minutes. Slice into chunks and mix in a bowl with mayo and ranch dressing. Add the celery seed and salt, and mix until incorporated. Refrigerate for at least an hour before serving.

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Brooklyn is Burning

In most areas of the country, brunch is the meal between typical breakfast and lunch hours. In New York City, brunch is an all-out weekend booze fest during which you are encouraged to eat breakfast food between the hours of 6AM and 5PM and drink “breakfast cocktails” to excess. Needless to say, it is my favorite meal of the week.

This weekend was the first ridiculously beautiful, sunny weekend in New York and I soaked it up to the fullest by traveling to Carroll Gardens in Brooklyn where brunch is like a religion.

Cafe LULUc Located on Smith Street between Baltic Street and Butler Street, Carroll Gardens, Brooklyn. I can’t speak for Cafe LULUc in the winter, but in the warm spring and summer months, the front doors are completely open and the back patio is open, creating a sparkling sunny garden terrace vibe. Warm breeze and Latin music drifted through the cafe, the back tables on the patio surrounded a huge tree that sporadically and poetically dropped purple flowers from its branches, and the clientele is a mix of cool Brooklyn hipsters and gorgeous young families. I didn’t even mind all the babies in the vicinity of my table, and trust me… that’s saying something.

On the menu:
Eggs benedict, with french fries and a green salad
Scrambled eggs with smoked salmon, with french fries and a green salad
Mimosas

Scrambled eggs with smoked salmon

Verdict: Delightful. Eggs benedict is my go-to brunch dish and this did not disappoint. 9 out of 10 times when I order eggs benedict, the poached egg is borderline hard-cooked but these eggs were done PERFECTLY. The Hollandaise sauce was creamy and subtle, the accompanying french fries were thin and crispy, and the small side salad had a dreamy basil vinaigrette dressing that lightened everything up. The mimosas were $7 a piece, which seemed a little steep to me, but every meal on the menu was a bargain at under $10 so it all evened out. And after two “light on the orange juice” glasses of my most favorite breakfast cocktail combined with the steamy summer heat and a belly full of food, who cares how much they cost anyway? Not this girl. Not even a little.

I am also a fan of brunch because it’s technically lunch and after lunch you’re allowed to have dessert. So… I did.

Pistachio ice cream with bumblebee sprinkles

Sweet Melissa Cremerie, 276 Court Street, Brooklyn, NY. You know how sometimes when it’s hot out you eat your ice cream so fast (to keep it from melting, of course) that you can barely even taste it? No? Yeah, me neither. Anyway… this was delicious.

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