Today we had steaks with roasted onions and a variety of salads. I prepared rucola salad, potatoe salad, beet root salad. I also served pickled daikon.
The potatoe salad was made without mayonnaise - much more friendly for the hips.
For southern german potatoe salad for 2 you need:
8 medium potatoes (not the floury kind of waxy potatoes)
1/3 cup very good dark beef broth (made from bones and meat) instant will not do
2 tablespoons white wine vinegar
1 good pinch of salt (depends on the saltiness of the broth)
2 tablespoons oil (without any intense flavour - please don't use olive oil)
1 teaspoon mustard
1 pinch sugar
1 small onion, diced finely
1 tablespoon lean small bacon cubes
1 pinch majoram, rubbed between your palms
Cook potaotes unpeeled until done but not overdone. Peel very hot and slice. They should not break and crumble that easily.
Meanwhile heat the broth, mix with vinegar, salt, majoram, pepper, oil, mustard, sugar. Soak hot potatoe slices with 1/2 of hot broth, wait a few minutes and add the rest. With this method the potatoes have enough time to suck in the hot liquid and flavours. This salad is very moist. In southern german dialect it is called - a little bit rude but authentic: pee wet.
Heat a non stick pan and roast the bacon, add the onion and roast until translucent but without colouring. Add to the salad and toss carefully. It is served warm and it has to be shiny and glossy.
I read about kimchee style daikon pickling on Hiroyukis blog.
I had 1/2 daikon in my fridge and therefore I had to give it a go but my way.
I went with a hot brine method I often use for cucumbers or summer squashs to get some quick results. For hot brine heat 1/2 cup of vinegar with 3 tablespoons sugar, 1/2+ teaspoon salt in a pan. Cover thickly sliced daikon with the hot brine, add 1 garlic glove (sliced) and 1 tablespoon arabian chili paste (Harissa), I thought seaweed would be good too, as mentioned in Hiroyukis blog on another pickling method, so I used a bit. Toss and let rest in the fridge for a few hours. Shake them once in a while. If you don't like it very spicy reduce the chili paste. (Usually I like to add brown mustard seeds and one dried chili to the hot brine for cucumbers and summersquash but had no mustard seeds in storage). The chili paste was good too although it was not the kimchee base stuff. I made kimchee once in a while with chinese cabbage, coarse sea salt, lots of shredded fresh chili, ginger and garlic and there is not a single bit of sugar in use. So Hiroyukis method is much more near the original method.