Monday, January 31, 2011

Salmon over Arugula with Potato Rockefeller

After having Kumpir at my friend’s house this weekend, it awakened my dream of owning an eatery. Eatery, not restaurant, because it’s modeled after the eateries in Europe, where you don’t sit down, but stand to eat, or grab and eat on the go. My eatery is called Spuds and features potatoes with gourmet toppings. A complete meal on a baked potato or toppings for mashed potatoes in a cone to eat on the go!

So, get ready for a spud-tastic journey,…ummmm,…so, get ready for a potato-licious journey…well, okay...I’m still working on the potato pun and the journey that’s going to delight your taste buds. There's a lot of potato ideas in the pipeline, so stay tuned.

Here’s my first one: Potato Rockefeller.

2 large red skinned potatoes, halved
1/2 cup fresh watercress leaves
½ frozen spinach, defrosted and water squeezed out
3 Tbsp chopped green onions
1 celery rib, chopped
1 clove of garlic, minced
1 Tbsp butter
Pinch of Cayenne pepper
2 bacon slices, cooked and crumbled
3 Tbsp parmesan cheese (save 1 Tbsp for topping)
Arugula salad

Preheat oven to 450 degrees. Clean potatoes, cut in half and pierce holes with a fork. Bake for 40 minutes. Scoop a little hole from the center of the potato. Set aside.

In a small bowl, combine watercress, spinach, green onions, celery and garlic. Over med-high heat, melt butter in a pan, add watercress/spinach mixture. Cook for 3 to 4 minutes. Return to mixing bowl and mix in bacon, 2 Tbsp parmesan cheese, cayenne, salt and pepper to taste. Spoon into potatoes. Sprinkle with parmesan cheese and bake until tops are golden, about 10 minutes.

Toss arugula salad with remaining parmesan cheese and vinaigrette dressing. Top with grilled salmon and serve with the Potato Rockefeller.

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