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Why not turn German Potato Salad into a main dish salad? This recipe features Black Gold Farms Red Potatoes, right out of the dirt. I boiled the potatoes whole, with the skins on so the inner earth flavor wouldn’t be washed away. Then I cooled and sliced. I followed the above recipe only…

then added baby romaine and fresh green beans. For the green beans: Snip ends, boil for 5 minutes, strain and place in a bowl of ice water until ready to serve. The ice water bath stops the cooking process and gives them that fresh green color. If you’ve never had German Potato Salad, it’s generally served warm and has a vinegar base. You can replace the vinegar with lemon juice if you like, but vinegar makes it authentic!

As #Brunchweek winds down, I’m thinking about some of the wonderful new blogs I will now follow. I’ve even learned a few new cooking tricks this week.

I also had the chance to reflect on my journey with The Vintage Cook. It all began back in 2007 when I first started entering cooking contests. I highly recommend joining www.contestcooking.com  if you love to create recipes. It gave me opportunities I never dreamed of, like walking the red carpet at The Grammy’s.

I remembered this week, the real reason I chose “The Vintage Cook.”  It was because I wanted to share my beloved collection of vintage cook books.

As you may have noticed, I haven’t posted as much in the past six months. The reason for that, is my BIG Announcement….

I’m officially the CEO of Bow Tie Foods, Inc. A licensed Food Processing Facility. I’m so happy to finally launch my business ideas and dreams into reality. You will see small changes here at The Vintage Cook as we are adding a product line of packaged cooking/baking products such as cookies, breads, and oatmeal blends. Hopefully aprons and cooking pottery too.

However our first line of products, set to launch next month is…

Small Batch Crafted, Organic, Gourmet Artisanal Pasta and Noodles

So if you don’t see me around for a few weeks, you know what I’m doing! It’s important that you know, I am NOT The Vintage Cook, all of us who cook– are The Vintage Cook, because every recipe has a history.

 

The winners of our #Brunchweek will be announced today during a Pinchat. http://pinterest.com/lovenconfection/brunchweek-2013/

Check Out these amazing recipes:

 

Brunch Drink Recipes

Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

Raspberry Sweet Rolls with Meyer Lemon Glaze by Cravings of a Lunatic
Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries by Vanilla Lemonade
Sour Cream Coffee Cake by Savory Sweet Eats