We recently had a double birthday celebration. In planning the meal, we realized we had several very simple recipes which we had interpreted from the dishes we had eaten at various restaurants throughout the year. We had written them into the Notes app on our iPhone while sitting there in one restaurant or another eating things we really liked. Most of the time we just guessed at how they had been made. Most of these were appetizers, and all of them were incredibly simple, but incredibly tasty.
It is probably unethical, but there you go. Imitation is the highest form of flattery.
So, for this combined birthday celebration, we decided to make a group of these “interpreted” recipes as something of a re-cap of the previous culinary year.
This was the first, of several.
Cold Fingerling Potatoes with an Egg Yolk Crumble and Honey Mustard Vinaigrette.
Slice 8-10 fingerling potatoes lengthwise and then put them in boiling water for about 8 mins.
Remove, drain, dry and place in a bowl. Sprinkle with salt and pepper, a little olive oil, then lightly toss.
Place into the fridge and cool for at least 30 mins.
To make the egg crumble: hard boil 3-4 eggs (everyone has their own method of hard boiling eggs, but we put the eggs in a pot, cover them with water, place them on the stove and once the water starts to boil, we leave them in for 3 mins – then remove from heat and boiling water and immediately run them under cold water [we balance them on a tablespoon to do this]). Let the eggs cool in the fridge for at least 30 minutes.
Once cooled, peel the eggs and remove the yolks. Place them in a small bowl and add salt, pepper and some chopped parsley Then, with the back of a fork, “crumble and combine” the mixture.
To serve, place the potatoes on a small serving plate, add the egg yolk crumble to the top and, if you want, add mustard vinaigrette [I used a bottled dressing, sorry – you can use the dressing of your choice] and, if you like them, fresh anchovies over top.