Batter Licker

October 26, 2010

october feast: warm potato salad with bratwurst and kale in creamy mustard sauce

October might be on its way out the door, but that only gives me another reason to have a final hurrah in the form of an October feast. And what’s a better way to do that than with a colorful, flavorful, one-pot (and one foil sheet) warm potato salad with bratwurst and kale in creamy but spicy mustard sauce?

Traditional Oktoberfest meals are always so flavorful, but also so … brown. Nothing against brown food, but with plenty of options for colorful veggie add-ins, I can’t quite understand why fall feasts systematically embrace such monochromatic earth tones.

Here, I used a trio of mini potatoes to add an unbelievable zap of color, from the creamy light yellow flesh of the standard fingerling to the pink peel and bright white flesh of the red thumb fingerling to the dark purple peel and bright purple flesh of the purple majesty. All three held their coloring after roasting and developed slightly different flavors and creamy textures perfect for a potato salad.

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March 23, 2010

corned beef hash and cheese bread

Filed under: bread — Tags: , , , , , — Kristen @ 11:24 pm

I’m a huge fan of corned beef hash. In fact, whenever I wander into Red’s on a Saturday morning afternoon after having had too much fun the previous night, I get excited when I re-remember that corned beef hash is their Saturday specialty. But as I was looking at the heaping pile of leftovers from St. Patrick’s Day, I thought there must be something else to do with the delicious corned beef and potatoes besides throwing them onto a griddle until they brown up. And what about the flavorful broth leftover from cooking the beef, potatoes and cabbage? There’s gotta be something better than cabbage soup! And then it came to me: prosciutto bread.

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You see, several months back, I came across an Italian prosciutto-cheese bread recipe that sounded so delicious, I wanted to make it right then. But then I forgot about it. Until now. If Italians can have prosciutto-cheese bread, what’s keeping us (semi-) Irish from having an equally delicious cured-meat-and-cheese bread of our own? And thus Irish corned beef and cheese bread was born – and let me tell you: this bread is amazingly yummy. (more…)

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