The Endless Road Trip: Not All That’s Euro is Trash

Portland is known for its incredibly diverse food cart scene, with over 700 of them clustered around town in various Food Pods. As I browsed one of the larger pods downtown, Brett Burmeister of Food Carts Portland (the definitive expert on Portland street food) strongly recommended one called Eurotrash. While it wouldn’t have been my first choice based on the name, I had to give the inventive menu—Portugese-influenced with pan-Euro touches, a hint of Indian spice, and a generous helping of good old fashioned American gluttony—a chance.

And glad I did. Above: “chorizo and chips,” a serving of thinly-sliced, golden-brown fried potatoes mixed with slivers of grilled chroizo, cilantro and a creamy curry aioli. Yep—potatoes, curry and pig—all that’s good about food in one bite. Alternatively, they’ll top your chips with a heaping serving of foie.

More after the jump.

Read More
Sponsored Content

Spanakopita Spawns a Salad

Spanakopita—spinach and cheese pie encased in phyllo dough—is our absolute favorite Greek dish. So for summer, we decided to create a potato salad inspired by spanakopita. To celebrate our yiayia’s famous pastry, we mixed the savory, cheesy filling with warm, garlicy roasted potatoes.  The addition of kalamata olives, sundried tomatoes and fresh dill adds color while keeping the Greek theme and further amplifying the tasty side.

While spanakopita is notoriously a labor-intensive dish, this potato salad is an easy, foolproof side for any summer BBQ.

Spanakopita Potato Salad

Read More
Sponsored Content

The Endless Road Trip — San Diego’s Top 10 Eats 1. Pickle Tater Tots

I’m probably not in the majority when I say I don’t love tater tots. I mean, I don’t dislike them; they are fried potatoes after all. On their own I just find them greasy and kind of boring. They never hold salt the way I want them to and are more often than not soggy; I’d prefer fries or home fries any day.

Imagine my surprise when BS and I sat down at R Gang Eatery in San Diego, the laid-back base of Top Chef’s Rich Sweeney, and were offered a slew of stuffed tater tots. After some debate (do we want foie at 10am?) we ordered the craziest ones (clearly) — tater tots filled with pickles and cheese. They were the first thing to come out of the kitchen, and let’s be honest, we both stared at them for a minute before touching them. Were we really going to eat pickles and cheese as breakfast?

Read More
Sponsored Content

A Very Southern Potato Salad

Down here in Texas it’s already feeling like summertime. Days have been in the 80s-90s, which means long afternoons of day drinking and barbecuing. The other weekend I decided to make a potato salad for a backyard barbecue party, but I wanted to do something a little more exciting than your average white potatoes, hard-boiled eggs, and celery. (You will never find celery in my picnic foods, actually! It’s the bane of my existence.) I was inspired when I found some beautiful Texan collard greens at the store.

One thing (out of the katrillion things) I love about Austin, that you might not expect if you’ve never been here, is how strongly this community promotes buying and eating locally. I decided to take these greens and incorporate them into a potato salad celebrating all my favorite aspects of southern sides… namely, sweet potatoes, collards, and pork fat.

Sweet Potato Salad with Collard Greens, Caramelized Onions, and Bacon

Read More
Sponsored Content

Super Snacks: Poutine Potato Skins

At Endless Simmer we’re a little obsessed with all thing poutine. We eat it for breakfast, lunch and dinner. We haven’t figured out how to turn it into a dessert just yet (any ideas??) but breaking news…we now have poutine as a handheld appetizer.

The idea for poutine potato skins came when I saw that Mile End — the champion of our tour de poutine — was offering these as a take-out Super Bowl snack. I made my version for Super Sunday as well, but I’m pretty sure they make sense for March Madness, too. Or St. Patrick’s Day. Or Easter Sunday. Or a random Monday morning.

These aren’t actually so different from regular potato skins; you’ve just got to pair the spuds with gravy and cheese curds, the other two elements of the holy trinity that make up poutine. The biggest hurdle, of course, is finding fresh cheese curds. In New York, I tracked them down at Saxelby Cheesemongers. For the gravy, I decided to go a little more American than the dark gravy usually found on Montreal poutine, and went with a white bacon gravy. Since I had to cook up bacon strips to produce that gravy, in the end I crumbled them up and added that to the top of the skins as well, because…yeah, I don’t have to explain myself there.

Poutine Potato Skins

Read More
Sponsored Content
Page 2 of 1112345...10...Last »