Roasted Potato Salad

I wanted to make potato salad for a BBQ dinner we were having. However, I wanted something light and on the healthier side instead of traditional mayo based stuff. I am having fun and feeling inspired trying new dishes for summer bbqs.

 

What you'll need:

2 pounds fingerling potatoes (roughly diced)

2 celery stalks, minced

3 tablespoons plain greek yogurt

4 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 tablespoons minced mint

salt and pepper to taste

 

 

Directions:

Preheat your oven to 400. I KNOW, you don't want to turn on the oven in the heat of summer, but the crunch and roastyness will be worth it. Mix diced potatoes and 2 tablespoons of olive oil and salt and pepper. Put potatoes on baking sheet and bake for 35 minutes making sure to stir a few times to prevent burning.

 

Once browned, remove from oven and cool to room temperature.  

 

While your potatoes cool, whisk remaining olive oil, yogurt, and lemon juice together. Add salt and pepper to taste...and maybe a little more lemon juice if you want it zesty.

 

Pour potatoes into serving bowl and add minced celery. Pour dressing on top and mix until potatoes are coated. Garnish with mint and serve. 





 

 

 

Bon Appetit!

Asian Inspired Grilled Corn

 

I love summer. I love Summer bbqs where everyone hangs out outside playing yard games and grilling! Summer is my happy place.

 

One of my go-to side dishes is grilled corn; summer corn is sweet, inexpensive, easy to prepare, and always a crowd pleaser. There are so many varieties of grilled corn, but here is an asian twist to the summer dish!

 

 

What you'll need

2 medium cloves of garlic (minced on a microplane grater)

1 inch of fresh ginger (peeled and minced on a microplane grater)

2 tablespoons of soy sauce

4 tablespoons of soft butter

1 teaspoon fresh lemon juice

8-10 ears of fresh corn on the cobb  (shucked)

1/4 cup diced scallions



 

 

Directions

Preheat grill to medium heat. While grill is heating, mix garlic, ginger, soy sauce, butter, and lemon juice until combined in a small pot. Set aside on stove.

 

Place corn on grill. Cook the corn till you get a light grill on all sides. Keep rotating corn every minute or so to keep from burning for about 10 minutes.

 

Transfer corn to serving dish.

 

Turn stove with small pot of sauce on low. Stir until butter is melted and sauce is thin.

 

Coat the corn with sauce mixture using a brush or spoon. Sprinkle scallions over corn and serve.

 

 

 

Bon Appetit!

Scallion Potato Cake Recipe

I am continuing to work through some of Thomas Keller’s recipes from his cookbook, Ad Hoc at Home. In full disclosure, I felt a very un-confident in cooking this recipe. This is not something I would typically make so I didn't know if i was doing it right, or what its supposed to look like. However, now having done it, I am excited to make it again and realize how silly I was being. Rule number 1 in the kitchen is have fun, and for wahtever reason, my insecurity with this dish I lost that. However, proud to report after finishing this recipe, I have move past it. PLEASE try this recipe and don't let my silliness scare you! 

What you will need: 

1 large russet potato
1/2 cup thinly sliced green onions
1 1/2 tablespoons cornstarch
canola oil
salt and freshly ground pepper
Food Processor
Frying pan

Peel and grate potatoes by hand and wash.  Get out you food processor with a coarse shredding blade. Add 1 peeled potato at a time till all the potatoes are shredded. Transfer the shredded potatoes to a large bowl of cold water and swirl and rinse the potatoes. Lift them from the water and dry in a salad spinner or pat dry with paper towel and transfer to a large dry bowl. Sprinkle the cornstarch around the sides of the bowl and toss the potatoes to coat. From here, I spread all the potatoes on the counter and separated into thirds as you will be making 3 potato pancakes.

Heat some canola oil in a non-stick frying pan over medium-high heat until the oil is shimmering. Turn down the heat to medium. 

Take 1 of your 3 piles of potatoes and divide in half; spread that half to the frying pan and spread into a 5 to 6 inch circle. Do not press down on the potatoes; you want to keep the cake light and airy. Sprinkle a generous amount of green onions on the cake, season with salt and pepper and top with the other half of your potato pile. Cook for 6-7 minutes to brown the bottom. If needed, add a bit of canola oil to the pan; you want to hear the potatoes sizzling. 

Carefully turn the pancake to brown the second side and cook until it is browned and crisp. 

Allow to cook for 5 to 6 more minutes. Once golden brown, remove from oil and place on a cooling rack to allow to drain. Since I had two more pancakes to make, I kit hot in the over on low heat. 

Take your 2 pile of potatoes and divide in half. Again, add half to oil and spread into 5 to 6 in circle. Repeat above steps for this pile and pile 3. 

Take your three pancakes and cut into wedges and serve hot. I served as a side dish with chicken. 

Bon Appetit!