I think I have watched one too many episodes on the Food Network.
It was a dreary day. I’m not sure what was going on outside. It appeared to be something between rain and snow. Whatever it was, it had me feeling ‘blah’. I decided to pass on yoga after work to come home and make something yummy. I was craving potatoes.
To round out my potato salad craving, I made a fried egg and placed it on a bed of arugula and chopped tomato. I also caramelized Brussles sprouts in pancetta fat and steamed them in white wine. These were delicious. I went back for seconds.
Who wouldn’t want a runny egg yolk with creamy potatoes and crisp pancetta? It was a beautiful thing. Let’s get cooking!I had leftover vegetable stock in my refrigerator that needed to be used. Instead of roasting my potatoes, I decided to make a rich broth for them to boil in.
Vegetable stock, thyme, lemon peel, sea salt, black pepper and garlic went into a small pot to boil.
I took a bunch of fingerling potatoes and cut them into bite sizes. Once the broth came to a boil, I dropped them in and allowed them to boil until they were fork tender. Drain and place in a bowl to garnish.
While the potatoes were boiling I took out a slab of pancetta.
I purchased this at the deli counter of my grocery store. SO much better than bacon and I didn’t have to worry about waste. It was cut to the perfect thickness.
I crisped the pancetta in a skillet. You don’t have to add butter or oil to the skillet because the pancetta is pretty fatty.
I chopped up some basil and parsley.
And tossed my potatoes with olive oil, lemon zest, pancetta, basil, parsley and cracked black pepper.
For the Brussles sprouts:
In the same pan you cooked the pancetta in, over a medium-low heat, add a bit of olive oil and place Brussles sprouts cut side down. Allow to caramelize (just a few minutes, turn to see that they have a little crisp. Be careful not to burn.)
Add white wine to the pan and finish cooking process. Allow them to simmer in the wine until the liquid has reduced. The Brussles will take a whole new sweetness!
New Fashioned Potato Salad
- Fingerling (or small potatoes)
- Veggie (or Chicken) Stock
- Bunch of Thyme
- Lemon Peel
- Sea Salt
- Cracked Black Pepper
- Pancetta
- Lemon Zest
- Basil
- Parsley
- Olive Oil
- Bring vegetable stock, thyme, garlic, lemon peel, salt and pepper to a boil. Add potatoes and boil until they are fork tender.
- Drain potatoes and place in a bowl.
- While the potatoes are boiling, chop pancetta and place in a skillet until crisp.
- Garnish the potatoes with a drizzle of olive oil, chopped parsley, a chiffonade of basil, lemon zest and cracked black pepper.
Good Eats,
Nora
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