As I walking through the aisles at New Leaf Market on the westside, I got what I thought was an amazing idea for a sandwich: a “chicken” cesar salad sandwich. I know this has probably been done before, but I had in my mind that this would be a delicious sandwich. I had lettuce at home to use and I bought red waxy potatoes at Safeway. I would slice the potatoes and use them as the chicken. Then I would use snap pea crisps to add the cesar flavor and toast bread with rice cheddar cheese. Maybe I would add avocado since avocados were one sale. I even got Kelly’s amazing sourdough loaf. I thought this would be a tasty sandwich.
What it turned into was this:
Now, what is that? That is a salad with green leaf lettuce, blackberries, skillet fried potato, and snap pea crisps with balsamic vinaigrette. That is definitely not what I originally envisioned but it was delicious nonetheless.
Blackberry Potato Salad
- green leaf lettuce, chopped
- one red potato (you can use as many of the slices as you want)
- snap pea crisps
- Trader Joe’s balsamic vinaigrette
1. Slice potato into 1/4″ slices lengthwise, not width wise. Spice them however you like, I used salt, pepper, paprika, and garlic powder. In a small cast iron skillet (or any skillet that isn’t non-stick), heat up sunflower oil (or any oil you have on hand). Add however many potato slices you can without crowding. Cook until browned on one side and then flip over. Cook until browned on that side, then remove and place on a plate with paper towel.
A blurry photo of step 1.
2. Cut green leaf lettuce. Add to bowl with potatoes, blackberries, and snap pea crisps. Add however much salad dressing you want.
So why did I end up with a salad instead of that delicious sandwich creation? Because I didn’t watch my bread and cheese under the broiler and it burnt to a crisp.
This is another pictureless post. After the success of the grapefruit cake on Wednesday, I wanted to make another citrus flavored dessert. I chose to make two kinds of cupcakes: lemon cupcakes and lemon coconut cupcakes both with lemon buttercream frosting, shredded coconut, and fresh berries. I was baking these to celebrate my friend Katie being accepted into grad school at University of Edinborough.
The lemon cupcakes tasted good to me, but they were a bit heavy and dense. Andrew really didn’t like the way they tasted, but I think that’s just his unnatural abhorrence of buttery flavored things. He could also have been tasting the powdered egg replacement and it might have trigged something in his palate that it doesn’t do to me. I didn’t get around to tasting the lemon coconut cupcakes, but they looked fluffier (I doubled the amount of baking powder I put in).
I was satisfied with the cupcakes. If they were dense oh well, I can blame that on them being vegan. I started on the lemon “butter”cream frosting. I had noticed earlier the weird separation thing that Smart Balance does with lemon juice and I was worried about it in my frosting. This is exactly what happened, I had these strange floating butter bits after I added the lemon juice. Even if I added more powdered sugar it didn’t really change the weird bits or the runny texture. Still, I forged on, not willing to give up yet. I tasted the frosting: it tasted fine. I put it on a cupcake with some berries and tasted it…not what I wanted. The combination of one delicious thing (the berries) with two things that were okay: made me really ANGRY.
I threw them all into the waste basket. I was pissed. Why can’t I ever make frosting? I have never made a succesful buttercream frosting vegan or otherwise.
Posted in baking, Party
Tagged baking, berries, blackberry, blueberry, coconut, cupcakes, egg replacer, fail, frosting, lemon, raspberry, strawberry, vegan