I just spent the past week in Paris, which is quite possibly my favorite city in the world. I definitely warmed up my appetite for Thanksgiving this week.
My favorite thing about Paris is of course the food. It is pretty hard to have a bad meal there. Although, a true Parisian might disagree, but my experience has always been that the food anywhere you go there is either good, great, or exceptional. I had tons of recommendations from friends and fellow bloggers, and although they led me to many wonderful places, I realized that there was so much good food to discover, you almost didn't need many recommendations. It is sometimes more fun to discover places by chance.
Even though I always enjoy the food in Paris or any country I visit, I do not typically eat the way that I did the last week. Croissants for breakfast, french onion soup and french fries for lunch … and seeking out a pastry and espresso in-between each meal. You will not find kale on any menu in Paris, and part of me likes it that way. I enjoy being places very different from where I live, but now I am ready to get back to my (much healthier) routine .... well ..... after Thanksgiving, of course.
I am sure that potatoes and brussels sprouts will find their way to your table this Thanksgiving and probably a few more times before the end of the year. Originally, I was thinking of making some kind of hash recipe for a side dish that included both sprouts and potatoes, however, it's been a while since I've had a latke and when I brought out all of these ingredient to make a hash, the latke light bulb went off.
Maybe it was also my subconscience telling me to post this recipe this week. By complete chance, I also realized that it is Hanukkah this week, which I do not celebrate, but my friends who do might just be eating latkes. This dish is the perfect hybrid dish for the hybrid holiday this year.
If you're not celebrating anything this week, you can also enjoy these for lunch or dinner maybe with some greens, or over a salad. Or, you can do what I did, and eat these for breakfast with a poached egg on top, since for me, anytime is a fine time for a brussel sprout latke.
I might as well get this out of the way and tell you that I am not a huge fan of winter. I don't particularly like cold weather. I would much rather be spending my time on a beach rather than on the ski mountain.
I like winter in the beginning. I get excited for the brisk air, warm fireplaces, hot chocolate, and big, comfy sweaters. The first snow is magical, and I get to bring out my favorite pear of knee-high boots and dust off a new wardrobe for a few months.
But it is right about this time of winter that the allure had faded. I have had enough of putting on a coat to go outside and walk the dog, and I had just about worn out my favorite pairs of boots. I'd like to go for a walk and not have to wear a hat.
I'm ready to put on a sundress and some open-toed shoes and walk the streets of NYC aimlessly. NYC is such a happy place when it's warm and sunny. Is it spring yet?
Enough about the weather ... let's talk about potato salad.
Potato salad reminds me of summer. It's a staple dish at our beach bbqs. Since I am itching for warm weather, this winter version of my potato salad is the compromise.
I made this to remind me that spring is around the corner, and summer will be here before we know it.
Potato salad is a hearty side dish that goes with just about anything. The winter greens add a pop of color, and the quinoa adds a little extra hearty touch. You don't nescessarily have to eat this with something, you can also eat this alone. I had a big bowl for lunch. I added some extra greens + pesto and it was so good. I also may have closed my eyes and pictured it was summer. Okay, I did. And I was happy.