Sirpa’s Potato Salad

Adapted from Eric Ripert's baby potato salad recipe

Ingredients:

• 2 lbs baby Yukon Gold potatoes (skin on)

• 1 large egg yolk

• 2 tsp champagne or white wine vinegar

• 0.5 cup vegetable oil (Sirpa suggests grapeseed oil)

• 2 tbsp spicy brown mustard (or standard mustard)

• 2 tbsp chopped fresh chives

• Salt to taste

Preparation

• Boil the potatoes: Cook the potatoes whole with their skins on in a large pot of salted water at a gentle boil for 20 to 25 minutes (or 15–17 minutes depending on exact size) until tender and they offer no resistance when pierced, but still hold their shape. Drain and let cool.

• Make the mayonnaise: Whisk the egg yolk, white wine vinegar, and a pinch of salt together. Slowly and gradually drizzle in the vegetable oil while whisking constantly until it forms a thick mayonnaise. Whisk in the spicy brown mustard. Store bought mayonnaise will not yield the same results! The magic is in the homemade love.

• Combine: Toss the warm potatoes generously in the mustard mayonnaise so they absorb plenty of the dressing. Season to taste with salt. Fold in the fresh chopped chives just before serving.

Fog City Diner Caesar Salad

Ingredients:

• 1/2 baguette

• Olive oil

• Salt and Pepper

• 6-8 anchovy fillets (Steve uses 1 can of anchovies)

• 2 cloves garlic

• 3 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 cup shredded parmesan or asiago

• 1 teaspoon Worcestershire

• 1 egg

• 3/4 cup olive oil

• 4 heads romaine, inner leaves only

• Pancetta (remove for vegetarian option)

Preparation:

• Preheat oven to 325 degrees. Cut or tear bread into bite-size pieces and spread on baking sheet. Drizzle with olive oil, salt and pepper and toss. Bake for about 10 minutes, tossing croutons every now and then. Remove from the oven when they become golden brown.

• Meanwhile, cook pancetta in a medium pan, just like bacon. Remove from heat once golden and crispy. Let drain on a paper towel and crumble.

• You can prepare the dressing in a food processor or blender. Place the anchovies in whichever tool you are using. Add garlic, vinegar, mustard, 1/4 cup cheese, Worcestershire, and egg and blend until smooth. With it running, add the olive oil in a steady stream and blend until emulsified.

• Wash and dry the romaine and tear into pieces. Toss with dressing, croutons, and ½ cup of the cheese. Plate them, add pancetta (if using), and sprinkle with remaining cheese.

White dog café warm French lentils

Ingredients:

For the Lentils & Aromatics:

• 1 cup French green Le Puy lentils (rinsed)

• 2 tbsp olive oil

• 1 large leek (white and light green parts only, sliced ¼-inch thick)

• 2 carrots (scrubbed and ½-inch diced)

• 1 tsp minced garlic

• 1 whole onion (peeled and studded with 6 whole cloves)

• 1 white turnip (cut in half)

• 1 tsp unsalted butter

For the Vinaigrette:

• ¼ cup olive oil

• 4 tsp Dijon mustard

• 2 tbsp red wine vinegar

• 1 tbsp kosher salt

• 1 tsp freshly ground black pepper

Preparation

• Sauté the Base: Heat 2 tablespoons of olive oil in a medium sauté pan over medium heat. Add the sliced leek and diced carrots, cooking for about 5 minutes until softened. Stir in the minced garlic, cook for 1 more minute, and remove from heat.

• Simmer the Lentils: In a separate large saucepan, combine the rinsed lentils, 4 cups of water, the clove-studded onion, and the halved turnip. Bring the mixture to a boil.

• Combine & Cook: Lower the heat to a simmer, stir in your cooked leek and carrot mixture, and let it simmer uncovered for about 20 minutes. You want the lentils to be tender but still hold their shape (not mushy).

• Drain and Finish: Remove and discard the whole turnip and clove-studded onion. Drain any remaining liquid from the lentils and transfer them to a serving bowl. Stir in the teaspoon of butter while they are hot.

• Dress and Serve: Whisk together the ¼ cup of olive oil, Dijon mustard, red wine vinegar, salt, and pepper. Pour the dressing over the lentils, mix thoroughly, and let it sit for about 15 minutes to cool down to a perfect warm serving temperature.

Pro Tip: Lentils absorb salt as they sit. If you are eating them later, taste and add an extra sprinkle of salt and pepper right before serving!

Goffs Pro Tip: do 1.5x the dressing for this amount of lentils