$1.57 Tartine #2 Sunny Egg, Braised Peppers & Cherry Tomatoes
Episode #2 of TARTINE SERIES ! Pan Roasted bell peppers, Sunny side up egg, cherry tomatoes, pickled onions, green onions and a chili rub.
Episode 1 : ! FRench food at its best and most sunny I guess. Fresh, Modern and deliciously french inspired open faced sandwich.
This episode is part of a series called TARTINE or Open Face Sandwiches with a french inspiration. Cheap, Healthy and Modern, those delicious recipes are super easy to make.
MONEY & CALORIES
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Sourdough Bread : 5€ / kg , one 70 g - big wide slice of sourdough bread. = 0.35€ per Tartine. and 186 calories.
BELL PEPPER 150G : 6.5€ / kg, so 0.40€
Medium Organic Egg 60g : 0.50€
1/4 small Chili : 0.03€
Spring onions : 12€ /kg : used about 5 grams so : = 0.06€ per Tartine and 2 calories
Regular onion : 0.04€
Olive oil : 1 tsp for the pan. Being 1 x 4.5g at 6.40€ per liter or 928g. = so 0.03€ per Tartine and 40 calories
sums up to 1.41€ per tartine but i am sure it’s a bit less.
1.57 US Dollars or 1.12 British pounds.
Did you noticed ? I am wearing my own CLOTHING BRAND ! Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on :
OR I might be wearing my favorite French clothes from Saint-James. Check them out on Saint-James.fr ! Cock-a-doodle-doo ! Cocorico !!
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for mouth watering photos and good discussions ;)
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I am thinking of making an über cool cookbook, so if you are interested, drop me a line there :
Lots of love,
Alex
How to Make German Potato Salad with Sunny Anderson | The Kitchen | Food Network
Try a different version of potato salad for your summer cookout this year!
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Sunny's Warm German Potato Salad
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 55 min (includes cooling and steaming time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1 pound red bliss or creamer potatoes
1/2 teaspoon mesquite liquid smoke
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 red bell pepper
8 strips bacon, chopped
1/4 cup apple cider vinegar
2 tablespoons sugar
1 1/2 teaspoons whole-grain mustard
Dash of hot Hungarian paprika
1/2 cup gently chopped fresh curly parsley
4 scallions, finely chopped
Directions
In a large pot, add the potatoes, liquid smoke, garlic, a nice pinch of salt, a few grinds of pepper and water to just cover. Bring to a boil, then lower to a simmer. Cook until the potatoes are fork-tender all the way through, about 15 minutes. Drain in a colander and rest the colander over the top of the empty pot to allow the heat to dry the potatoes. Once cool enough to handle but still warm, cut the larger potatoes in quarters and the others in half to make all the same general bite size. Some may not need to be cut at all. Add to a large mixing bowl.
If using a gas stove, place the pepper directly over a medium flame and allow to char on one side, then rotate until the entire pepper is black and charred. If you don't have a gas stove, roast the pepper on a baking sheet under the broiler or at the highest temperature of your oven. Carefully watch to rotate the pepper and char on all sides. Remove to a resealable plastic bag and close, allowing it to steam for 5 minutes to loosen the skin. Once cool enough to handle, remove the seeds and charred skin and chop the pepper. Set aside.
In a large pan on medium heat, add the bacon and cook, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan. Cook at a rolling simmer until the sugar and salt dissolve, about 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture.
Transfer the potatoes back to the large bowl. Add the red peppers, bacon, parsley and scallions and toss. Pour into a serving bowl and serve warm or cold.
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How to Make German Potato Salad with Sunny Anderson | The Kitchen | Food Network
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