Lately (as in, for the past two months) I’ve been kind of obsessed with this recipe for potatoes gribiche. The dressing consists of shallots, oil, vinegar, capers, cornichons, hard-cooked eggs, paprika, salt, pepper and herbs, most of which I keep on hand, and you can make a big batch and eat it throughout the week or, in my case, for a day and a half. What can I say? I eat like a farm hand.
In any case, thanks to Luisa and The Wednesday Chef, I have added sauce gribiche to my culinary repertoire. So for brunch yesterday I decided, partly out of inspiration and partly out of necessity, to play with the form a little. I was cooking at a friend’s house, and I brought over some potatoes that I had on hand, but I didn’t have much of a solid plan. I just figured that potatoes are always welcome at breakfast, and that I would improvise something. My friend had a carton of eggs and some spring mix from Greensgrow, so I decided to do kind of a warm potato salad over greens with poached egg on top. Digging around in the kitchen I turned up a head of garlic, a small white onion, a jar of capers, some kosher dills, hot sauce, Worcestershire sauce, oil, vinegar, salt and pepper. I parboiled and roasted the potatoes à la Luisa’s recipe, and set at making the dressing, by which I mean that after some chopping I haphazardly combined all of the above ingredients in glass measuring cup and gave it a good stir. Once the potatoes were done I poached two eggs for each of us and assembled the whole thing on plates. This was the result, after cutting into the yolks:
Looks good, right? It tasted fine, but for some reason it just didn’t blow me away. Maybe it was for want of shallots or because I put the egg on top instead of in the dressing, but I just wasn’t that excited. But I’m not one to sit and cry–I’m a survivor, dammit! (cue Destiny’s Child) So give gribiche a chance–in addition to potatoes, it goes well with meat, fish, and probably a bunch of other things. I mean, it’s basically oil and salt–how could it be bad?
And now, a very special cooking-themed Italian Idiom of the Day!
Che cosa bollire in pentola?–What’s cooking? (literally, what’s boiling in your pot?)
Hm, that sounds a little suggestive, so go ahead and use it as a pick-up line as well.