I just got an email from my husband asking why I haven't blogged in two days. Don't worry, I haven't forgotten about everyone. Things have just been a little hectic around here. I just got back from my trip back home to VA two days ago and now I'm packing again. That's right. Brad and I happen to live in the Zone A evacuation zone in NYC. So, out we go. Thanks Irene.
Since most of us on the east coast are going to be spending the weekend inside, here's a recipe that will warm your belly while you wait out the storm. If you're lucky enough to be far far away from the wrath of Irene, this would be a great recipe to make and take to picnic. Outside. In the sun. Yes, I'm
German Potato Salad
1 lb. small white potatoes, halved
1 lb. small red potatoes, halved
1 tbsp. extra virgin olive oil
1/2 c. chopped pancetta
1 onion, diced
1/2 c. chicken stock
1/4 c. apple cider vinegar
Put the potatoes in a large pot, over completely with water, add salt and bring the potatoes to a boil. Once the water is boiling, turn the heat down to a simmer and cook for about 20 minutes. The potatoes should be fork tender. Drain the water and set the potatoes aside.
Add the olive oil to a saute pan at medium heat. Add the pancetta and cook until brown. Add the onion and saute with the pancetta until soft and translucent.
Add the onion/ pancetta mixture to the potatoes. Heat the potatoes over medium-low heat. Add the chicken stock and apple cider vinegar, put the lid on the pot, and cook for about 5 minutes longer or until the potatoes have absorbed the stock and vinegar.