COOL SUMMER BREAKFAST
Saturday started early for me, especially when my cheesecake batter decided to go sour on me late Friday evening. I never imagined I would be up till 1:30 am on a Saturday morning waiting for the cheesecake to set. What is worth it, let me tell you it really was worth the wait. Especially when my husband looked at early morning, his eyes sparking and a big “Thank you, Honey.”
Aside from the cheesecake, the patoto salad pictured above is a recipe from Cenk’s Cafe Fernando and it was a HUGE hit at the breakfast table! My cousin Duriye said it very well, this is “intoxicating.” She text-ed me later in the day, asking me when I was going to post the recipe, and that she wanted more. So, Cenk thank you for a wonderful recipe, it turned out awesome.
Crispy Pastirma Potato Salad
Recipe adapted from Cenk’s Cafe Fernando
Serves 4 – 6
- 2 lbs of potatoes
- 1/4 of pastirma ( 20 thin slices)
- 4 tablespoons of olive oil
- 1 clove of garlic (he used 3 cloves for me thats a bit to strong)
- 1/4 cup + 2 tablespoons of mayonnaise
- 2 tablespoons of Labne cheese (or yogurt)
- 1 tablespoon of Dijon mustard
- 2 teaspoons of grape vinegar (I used balsamic vinegar since that’s what I had)
- 2 tablespoon full of chopped parsley
- 1 teaspoon of kosher salt (regular salt is okay)
- 1/2 teaspoon of black pepper
- Wash the potatoes, into a large cooking pot of water add the potatoes and bring to a boil. Make sure not to over cook the potatoes, using a knife insert into a potato and if the knife inserts in easily, this means the potatoes are cooked and done. Cooking time approx 40 minutes.
- While the potatoes are cooking, start the broiler of your oven. A line a baking sheet pan with parchment paper and line the slices of pastirma on top of the parchment paper. Place the sheet pan into the oven and cook for 2-3 minutes. Until the slices of pastirma are cooked, this happens very quickly so be careful. I burned my first batch because I did not think they would cook so quickly.
Cenk - pan fried the pastirmas with a tablespoon of olive oil, this is another option as well.
- Once the pastirmas are cooked set a side and let them cool. They will harden making them crispy.
- Into a medium sized mixing bowl, grate the clove of garlic and using the thinnest side of a grater. Since I used only one I grated just one, use as many cloves as you wish.
- Into the same bowl, add in your salt, Dijon mustard, vinegar and mix until the mustard is completely dissolved. Continue to add in the rest of the ingredients, the mayonnaise, labne cheese and olive oil and black pepper and mix well.
- Dice the cooled pastirmas using a knife or if you can break them into pieces with your hands.
- By this time, the potatoes should have cooked. Drain the access water and wash under cold water or place them into a cold iced bath. Once the potatoes have cooled, peal off the skin.
- Dice the potatoes into large bite size pieces and place the diced potatoes into a large mixing bowl. At this point add in your prepared sauce, along with the chopped parsley and half of the diced pastirma (other half will be used as garnish on top) and toss well. Making sure the potatoes are coated nicely and evenly.
- Transfer into a serving bowl, coat the top with the remaining of the pastirma.
- Serve warm or cold. Served warm tastes much better. Enjoy!!!
Note: I boiled the potatoes the night before and drained the water left to cool down on the counter top. This allowed me the serve the dish at room temperature.