Once upon a time I wished I were a princess. No never the queen, ladies with this job description have kind of a bad reputation. I guess there had been too much Grimm’s fairy stories in my early youth where the queen tent to be evil and demanding the princess’ heart. Lucky me becoming a princess never turned out… Growing up I also wished for white Christmas and I wished for endless ice cream. Then I wished for becoming a famous rock star but cancelled that early on due to my stage fright.
My childhood wishes sound pretty much unrealistic and hard to become true, but that’s also the problem with my grown up wish: finally becoming organized. Last week had been challenging. Isn’t it always the case just before leaving for vacation? I thought I had it all figured out, but my schedule had been turned upside down due to some switched appointments and I had been running all day to get everything done. It’s a mystery but working Eva is so much different, organized, accurate and dead on time. I am living proof for two extremes in one person, my inner organized genius being in conflict with my chaotic other half of the brain. So please tooth fairy, genie in a bottle or Santa Claus in future make me finish the laundry in time, so I can stuff my favorite shirt in my suitcase, make me buy deodorant (it makes all the difference) and let me go to the post office earlier, so they don’t close the door in front of my nose. And please make me pack my bag in time, so I don’t have to do it just before leaving and forget my toothbrush again. Thanks. That’s all for now.
This potato salad was the last meal I made at home before leaving for our road trip to Washington DC. The salad holds up very well until the next day. Actually that was my plan, taking the leftovers with me on the trip, but there was nothing left. It’s so much different from a German potato salad I grew up on and still love so much. But it is also much healthier, less work, easier and faster. This is a great potato salad for picnics, BBQ parties and office lunches, no mayonnaise therefor no problem if not being stored in a fridge for a long while. Actually it tastes best eaten at room temperature, marinated for some time.
potato and tomato salad with gremolata dressing
- 1 pound potatoes (Fingerling or Yukon gold)
- 3-6 tomatoes (depending on size and you liking)
- for the gremolata dressing:
- 1 small or ½ garlic clove
- 2 Tbsp. fresh lemon juice
- grated zest of 1/2 lemon
- 2 Tbsp. fresh parsley, chopped
- 1 Tbsp. extra virgin olive oil
- salt and black pepper to taste
- Boil or steam potatoes.
- While potatoes are cooking, cut tomatoes in chunks and transfer to your salad bowl.
- Peel the garlic clove, chop roughly, sprinkle some salt on it, and use a fork to press it firmly into the board. Go back and forth over it, pressing until the garlic is a mashed paste. …or use a garlic press.
- Mix all ingredients for the dressing except the olive oil. Drizzle in oil while constantly whisking until emulsified.
- Drain and cut the potatoes in bite size pieces if necessary. Add everything to a salad bowl and stir gently to combine.
optional you can add one of those or all of them:
about 15 black olives (preferable Kalamata olives)
2 Tbsp. capers
60 g / 2.1 oz. feta or goat cheese, crumbled
We survived Halloween! Everything went fast. Everything! Unbelievable fast. This time I was well prepared, there is not much to do anyway. Get a load of candies, put everything in a bowl, wait for the door bell. I make it short, we all know the process. Do we? I have to admit I felt a little weakly and lousy like an incipient cold yesterday. I bundled up on the couch, took a nap and let our dog greet the kids and Mr. F took care of the candy bowl. I had been looking forward for Halloween and was a little disappointed to miss out all the fun and the costumes. Only half an hour later Mr. F called for a refill of the bowl. Refill? That was all, how did that happen so fast? I rushed into the kitchen wrapped a muffin, which I made earlier and handed it to the little princess in front of our door. Well she was not happy with her treat, she said a well-behaved ‘thank you’. I couldn’t make it more appealing with mentioning it’s a pumpkin muffin. Even whole wheat flour didn’t make her eyes sparkle. I don’t blame her. Behind the closed door I searched for the reason of our candy problem. Mr. F said I wouldn’t believe how this kids snatched as many treat as they could grab with both hands. Little monsters! Indeed some looked like zombies and we are lucky they were after sweets not our brains. So he just didn’t handed one candy per child he offered the whole bowl and let them self service. Seriously he is a smart guy, how could this happen, what a rookie mistake!
Maybe I should offer some of this pie next Halloween, I will definitively scare some little monsters away with kale and cauliflower. Lately we had a lot savory pie, quiche or tart, they are easy to make, great for office lunch and wait for you in fridge to be warmed up for a fast dinner. This one is made with a potato crust, the recipe is basically for Reibekuchen (potato fitter) which has to prebake anyway, so I roasted the cauliflower because veggies are better roasted and added more flavor with garlic, ginger and cumin.
roasted cauliflower and kale pie with potato crust
for the crust:
- 500 g / 17.6 oz about 2 1/2 cups peeled, grated potato
- 1 1/2 tsp salt
- 3 Tbsp all-purpose flour
- 1 large egg
for the filling:
- 300 g / about 1/2 small cauliflower, trimmed, broken into florets
- 2 Tbsp vegetable oil + more for the pan
- 60 g / 2.1 oz kale, stems removed cut into 1 cm / 1/2 inch pieces
- 100 g / 1/2 cup sour cream
- 2 large eggs
- 1/4 tsp ground cumin
- 1/2 tsp mustard powder (I used Colman’s)
- 1 tsp grated ginger
- 1 tsp minced garlic
- 1 tsp salt
- 50 g / 2 oz feta cheese, crumbled
- Preheat your oven to 190 C / 375 F. Grease your 20 cm x 4 cm / 8 inch x 1.5 inch pie pan, line a baking pan with parchment paper.
- Put grated potatoes into strainer, sprinkle with salt, allow to stand for 10 minutes in your sink. Squeeze with your hand to remove excess liquid, move to another bowl, add egg and flour, stir well to combine. Press into pie pan, forming an edge around rim of pie pan.
- Cover cauliflower evenly with oil and place on a baking tray. Bake potato crust and cauliflower for 25-30 minutes.
- Bring a pot with 3 l / 3 quarts of water to boil, add kale and cook 5 minutes then drain.
- In a big bowl add sour cream, 2 eggs, cumin, mustard powder, ginger, garlic, salt whisk well. Add roasted cauliflower, kale (squeeze out excess liquid) and feta, stir and pour on potato crust. Bake 35-40 minutes or until set and golden brown.
I used many kinds of potato, so far all did the job, I like Yukon Gold best.
Change the flavor profile using lemon zest, garlic and rosemary!
Number of servings (yield): 6
This is a great salad with a very intensive taste, nothing to go with a light chicken breast or a fish filet. Try it with beef or pork from the grill and or a grilled chicken will work as well. I love it on its own with tzatziki and bread. You can find my recipe for the tzatziki in the salut crêpe! post.
You can make this salad a day ahead and eat it cold or reheat it. The marinade will have more time to develop and you don’t have to care about the salad at all if you have guests. Or you put the potatoes on skewers and grill them for a few minutes but don’t forget to soak wooden sticks for at least 30 minutes prior to cooking.
I used yukon gold potatoes because of their buttery and sweet taste but every other small potato would work too.
if you use fresh rosemary, you will need four times more than dried rosemary
about 15 to 20 small yukon gold potatoes
1 teaspoon sea salt
1/4 cup extra virgin olive oil
2 teaspoon dried rosemary
1 teaspoon red pepper flakes
1-2 diced garlic cloves
sea salt to taste
Wash the potatoes and remove soil and dirt by using a scrubbing brush which you just use for your veggies. Put them in a pot and cover half with water and add one teaspoon of sea salt. Boil for about 20 minutes, use a fork to check if they are done.
Meanwhile mix the olive oil, rosemary, red pepper flakes, garlic and sea salt in your salad bowl. You can crush the rosemary if you don’t like the hard leaves.
Pour away the water and let cool the potatoes a few minutes. As soon as you can handle the hot potatoes prick them a few times with a fork or skewer. Put the potatoes into the salad bowl and let rest for at least 30 minutes and stir from time to time.
This is not the first recipe for potato gratin but what I did was to reduce the calories from fat and make it a lot healthier then the cheese and heavy cream loaded ones. I added herbs and skipped the nutmeg which is usually a part of the seasoning for a gratin and with the tomatoes I got an Italian flavor.
I didn’t precook the potatoes but sliced them paper thin you might use a box grater or a mandolin for that. The first reason for that was to reduce the cooking time in the oven and the second reason was to use the starch in the potatoes for thickening the milk without using any other binding agents except of an egg.
The best thing about this gratin are the homegrown potatoes and onions from Kyle’s dad form Illinois. He read this blog and send me his garden goodies without even knowing me. Thank you very much, I very appreciate this. Lily our dog was very curious but she didn’t found anything of interest for her.
potato tomato gratin
11 potatoes, medium size
1 1/2 cup / 350 ml milk (2%)
7 midsize tomatoes (very ripe)
1 teaspoon salt or more to taste
fresh ground black pepper
1 teaspoon oregano
1 handful fresh basil
1 tablespoon extra virgin olive oil
1 cup grated cheese (parmesan, gruyere or old gouda)
1 tablespoon flour
1 tablespoon butter
Peel the potatoes wash and slice them very thin. Wash the tomatoes and slice them.
Put the egg, milk, salt, pepper, oregano, basil in a beaker or other deep dish and mix it by using a hand blender or use a food processor.
Preheat your oven to 400 F / 200 C. Grease your casserole dish with the olive oil, put in the half of the potatoes and a layer with half of the tomatoes. You might want to use the first and last slice of the tomato for this layer and the nice center slices for the top of the gratin. Cover with 1/2 cup of grated cheese and then add another layer of potatoes and tomatoes. Top it with the rest of the cheese and pour over the milk mix. Bake for 45 minutes.
Melt the butter in a pan, dust the onion with the flour so they will come out extra crispy. Fry them and serve over the potato tomato gratin.