Food

A Late Summer Egg and Potato Salad

August 3, 2017

   Egg and Potato Salad Recipe

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The title of this post could be “It’s just too dang hot” or “Eating without Cooking: A Summer Campaign”

It’s HOT now. That’s 85-90 temperature range where we were hovering last month? Psh. For amateurs. Our heat index is hovering near 110 every day. It’s above 90 by 10:30 a.m. IT’S HOT, FOLKS.

Did I mention that our AC completely died at 10:00 a.m. a few weeks ago, on one of the hottest days yet, as Mark lay trapped on the couch with a broken ankle waiting for surgery and I stared at two toddlers, innocently waiting for me to serve their every need and entertain their every whim.

Now I know EXACTLY how the pioneers felt. All we needed was a bear scratching at the window to complete the picture.

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My point is, I feel like turning on the oven, at this point, is simply tempting fate. It’s just too hot. I don’t want to add extra heat, or touch anything hot, or eat anything hot (grill excepted). Also, did I mention that Mark has a broken ankle? He’s recovering from surgery nicely, but he’s supposed to keep all weight off of his foot which means that dinner time finds me – solo. Very solo. Not the eating part, just the cooking and cleaning part, which can be tricky.

SO. Bring on all of the Pinterest boards and Instagram feeds with pretty food that looks like it doesn’t require cooking and makes me feel cool and is easy to clean up. Bonus points for leftovers.

The Kinfolk cookbook and the July editions of Bon Appetit and Real Simple have been great resources for low-fuss, low-indoor-heat recipes over the past couple of weeks.

Also? BRING ON ALL OF THE SALADS. We are basically subsisting on protein-packed salads at this point. This one was a total winner. Healthy? Check. Easy? Check. Possible to re-create for leftovers without too much hassle? Check. Instagrammable? Check Check. Miles and Violet even ate bits of it (although hard-boiled eggs are not their favorites, but adding pesto has helped encourage them over this hump in the past. As has making something completely different, like a hot dog. #lazymomdontcare)

Here’s the only salad you may ever need again during these dog-day months. Dinner will be extra simple if this is eaten outside. 

  Egg and Potato Salad Recipe 1

Egg and Potato Salad Recipe 4

Ingredients

3 hard-boiled eggs

2 cups leafy greens (kale, at least by itself, is going to be too hefty. Mix in some spinach, arugula, butter lettuce – you get the picture).

1/2 lb little pretty potatoes (steakhouse will work)

Generous handful of cilantro

2 tbl chopped dill (ish)

3 stalks of chives

This dressing

Pepper

Coarsely ground sea salt

Assembly

Bring a pot of water to a boil. Boil the potatoes for about 20 minutes (depending on their size – mine were steakhouse and 20 worked well). Let the potatoes cool. (This is a good time to peel your hard-boiled eggs). Wash all of the produce and pat dry. Distribute the leafy greens between two plates. Slice the potatoes thinly in half, quarters, rounds, thirds – whatever makes sense visually for the size and shape of your potatoes and distribute over the greens. The point is to spread out the “potato-y-ness” and expose the texture inside.

Slice the peeled hard-boiled eggs and arrange over the potatoes.. Toss chives, cilantro, and dill generously over the plate. Add a small sprinkle of coarse sea salt (one or two quick twists of the grinder should do the trick) and a bit of pepper. 

The salads can chill like this for a bit if you’re not ready to eat. When you’re ready to eat, add the dressing – don’t be stingy. Enjoy!

 

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Food

The Only Frittata Receipe You May Ever Need.

June 6, 2017

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Breakfast has always been taken seriously in our home. We have always used slow mornings to make a big breakfast or to saunter over to one of our favorite breakfast spots. Because of this spring’s weird work schedules  (and mostly because of Mark’s travel schedule), big breakfasts and slow mornings on Friday have recently become a dependable, comforting routine around here. 

Normally I will mix up some waffles (with Miles’ eager assistance). We’ll add fruit and yogurt and pour-over coffee and then we’ll bask in the coziness of our almost-weekend, almost-another-week-in-the-books morning before the day begins to roll. Mark and I will linger over the table and sip our coffee. Miles and Violet will wreak havoc in the living room, wandering back occassionally for another bite of something. 

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This past Friday, I added a frittata to the spread. The frittata was perfect. Other things that morning? Not so much. If you follow me on Instagram you’ll know that I burned my hand in an idiotic move trying to style the table for a shot before we sliced in it. Next, the syrup bottle shattered in the microwave. 

Meanwhile, we’ve been painting our kitchen cabinets and so our kitchen around the styled Instagram shots actually looks like a construction zone, with every cabinet at a different stage of priming or painting. 

BUT. After attending to the burn and cleaning up the glass, we sat down to THE MOST DELICIOUS FRITTATA. Seriously, add this one to your arsenal. The salami adds just the right touch of salty crunch to it and the potatoes edge it just a little closer to a satisfying hash. 

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The Only Frittata Recipe You’ll Ever Need

Ingredients

4 garlic cloves, minced

1/2 a red onion, chopped finely

1 cup frozen chopped potatoes

3 tbs. olive oil (I normally use this kind)

7 eggs

1/2 whole milk

1/2 grated parmesan cheese + a bit of reserve to sprinkle on top.

1 tsp. pepper

5-7 slices of hard salami, chopped

1 tbs. oregano (I use fresh, but 1 tsp. dried can substitute)

 

Instructions

Heat up the olive oil in a large oven-proof saucepan . Make sure the pan is coated thoroughly. Add the onions, garlic, and frozen potatoes. Pre-heat the oven to 400. Saute until the potatoes are browning and the onions are transparent.

Meanwhile, beat the eggs, milk, 1/2 of cheese, and pepper together. Add the chopped salami and oregano to the pan. Allow it to saute for 1-2 more minutes.

Add the eggs, stir the mixture gently, and let it cook on medium heat until the eggs begin to set at the eggs. Sprinkle the remaining reserved cheese on top and move the pan to the oven.

Cook for 11-13 minutesin the pre-heated oven or until a knife inserted into the middle comes out clean. After removing the frittata from the oven, allow it to sit for 3-4 minutes before serving. 

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Sources:

Potato-Onion Frittata (via Martha Stewart)

This Vegetable Frittata (via Bona Vita)

Greens, Eggs, and Ham Frittata (via this issue of BHG)

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