I got this idea partly from watching an episode of Jamie Oliver, partly from a pin, and partly from what was available.
Around here, local potato and other vegetable varieties are not labeled. They're called potatoes and you pay and buy by the kilo. Completely by chance, the potatoes that were available at the grocery store were not the typical white or russet potatoes we find. I thought they looked a little rounder and fatter, and the skin was a warmer brown. After cutting through them, the insides were a distinct warm yellow, even before cooking. After some googling and image comparing, I discovered that these are Yukon Gold potatoes. I like them. I didn't think Lebanese farmers grew anything other than regular russets. Unless these are Egyption potatoes. Who knows?
I'd imagine they'd be perfect for mashed potatoes. They have a very rich earthy flavor.
Sometimes it's nice to know what you're buying, but sometimes, like last summer, it's nice to see Dad skip the cheaper tomatoes and buy a kilogram of what I thought were overpriced tomatoes at the grocer down the street. All, only to discover that they are actually rich and delicious heart shaped tomatoes with a funny pointy tail. I saved the seeds and the results are 4 inches tall at the moment. Fingers crossed for pointy tailed tomaotoes!!
Back to my potato and smoked salmon salad. It was so good and so easy to make.
Serves 1 (multiply accordingly)
1 medium potato
1 slice of smoked salmon cut into strips
1 handful of arugula (rocket leaves)
1 Tbs butter
2 Tbs olive oil
1/2 tsp of oregano (or rosemary)
salt and pepper
Peel and chop the potato into 1" cubes. Boil in water with salt until just done. About 10-15min.
Melt the Tbs of butter in a pan and add a Tbs of olive oil.
Drain the potatoes and add to the pan. Add salt, pepper and oregano.
Leave the potatoes to saute until they start getting golden. Toss them around once or twice. They'll probably take around 15-20 min.
Place on a plate and add the smoked salmon and the arugula. Top with olive oil and a last sprinkle of salt.
Optional: Have some dessert.
Slice a banana, add some clotted cream, pistachios, walnuts, and drizzle carob molasses on top.
I licked that plate clean!
Around here, local potato and other vegetable varieties are not labeled. They're called potatoes and you pay and buy by the kilo. Completely by chance, the potatoes that were available at the grocery store were not the typical white or russet potatoes we find. I thought they looked a little rounder and fatter, and the skin was a warmer brown. After cutting through them, the insides were a distinct warm yellow, even before cooking. After some googling and image comparing, I discovered that these are Yukon Gold potatoes. I like them. I didn't think Lebanese farmers grew anything other than regular russets. Unless these are Egyption potatoes. Who knows?I'd imagine they'd be perfect for mashed potatoes. They have a very rich earthy flavor.
Sometimes it's nice to know what you're buying, but sometimes, like last summer, it's nice to see Dad skip the cheaper tomatoes and buy a kilogram of what I thought were overpriced tomatoes at the grocer down the street. All, only to discover that they are actually rich and delicious heart shaped tomatoes with a funny pointy tail. I saved the seeds and the results are 4 inches tall at the moment. Fingers crossed for pointy tailed tomaotoes!!
Back to my potato and smoked salmon salad. It was so good and so easy to make.
Serves 1 (multiply accordingly)
1 medium potato
1 slice of smoked salmon cut into strips
1 handful of arugula (rocket leaves)
1 Tbs butter
2 Tbs olive oil
1/2 tsp of oregano (or rosemary)
salt and pepper
Peel and chop the potato into 1" cubes. Boil in water with salt until just done. About 10-15min.
Melt the Tbs of butter in a pan and add a Tbs of olive oil.
Drain the potatoes and add to the pan. Add salt, pepper and oregano.
Leave the potatoes to saute until they start getting golden. Toss them around once or twice. They'll probably take around 15-20 min.
Place on a plate and add the smoked salmon and the arugula. Top with olive oil and a last sprinkle of salt.
Optional: Have some dessert.
Slice a banana, add some clotted cream, pistachios, walnuts, and drizzle carob molasses on top.
I licked that plate clean!
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