Category: Brunch

Weekend Potato Salad

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Ingredients :

1 bag of baby potatoes

4 slices of apple wood bacon, chopped

2 tablespoons red wine vinegar

4 hard- boiled large eggs

Minced garlic

Parsley and Rosemary, chopped

1 tablespoon of red wine vinegar

Kosher salt and freshly ground pepper

Directions:

  1. Put the potatoes in a medium pot and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 20 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 10 minutes. Remove bacon and leave the drippings in the pan.
  2. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then simmer for 10 minutes. Drain and cool with ice water then peel and chop in quarters.
  3. Drain the potatoes and transfer to a baking sheet and let cool 6 to 8 minutes. In the pan with the bacon drippings add chopped parsley, rosemary, minced garlic, red wine vinegar, and salt and pepper to taste. Cut the potatoes in quarters and transfer to the pan. Mix slowly and add the bacon and hard-cooked eggs. Serve at room temperature.

Okonomiyaki

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Okonomiyaki is a Japanese savory pancake. Okonomi means “what you like” and Yaki means grilled or cooked. Therefore there is variability in the recipes depending on what you enjoy. The main variations are the Osaka style, where the ingredients are just mixed into a batter and then grilled or the Hiroshima style, in which the a small crepe like pancake is grilled and then the ingredients are layered on top. I used traditional ingredients of cabbage, carrots, flour and eggs. Enjoy!

Ingredients:

  • 1/4 head of cabbage, julienned with mandolin
  • 3 carrots, julienned with mandolin
  • 4-5 leaves of Escarole, cut into strips
  • 3 scallions, diced into small pieces
  • 3 eggs, lightly beat
  • 1/2 to 1 tsp of kosher salt
  • 1/4 cup of all purpose flour
  • vegetable oil for grilling

Directions:

  1. Toss cabbage, carrot, escarole, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables, use more if you need it. Stir in the eggs. Heat a non-stick pan on medium heat. Coat the bottom with oil.
  2. To make a pancake, pick up desired amount into a ball and then place on the pan surface pushing down to make flat. Use your flat spatula to make the pancake flat. Cook until the edges begin to brown, about 3 minutes, flip over and then cook for another minute. Remove once golden brown. Serve with Japanese mayonnaise. We had Kimchi mayo at home and it was perfect.