Tuesday, May 11, 2010
Light work for this evening: Michelle H. and I have been talking recipes, in a hearty but discrete thread that started here. I've sent her a sauce recipe she may have been looking for, and she's promised me a fish recipe when it's kitchen-tested and she's ready.
Since tonight's announced side dish stopped traffic and changed Dylan's plans, at least momentarily, it seemed worth sharing. We had leftover mashed red bliss potatoes, which I made into potato pancakes Like My Mother Used To Make. These are quite different from the southern cook's version of Hannukah Latkes. I've made these before but that's a story for another evening, my loves, which I do promise to tell you when you're older. Mashed potato pancakes are easy to make.
Put about 2 cups of leftover mashed potatoes into a medium-sized mixing bowl with one large (beautiful free-range, preferably from the Land of Ms. Moon) lightly beaten egg, about a quarter cup of King Arthur all-purpose flour (no, they don't pay me, but I am a BIG fan), and some very finely chopped onion, finely chopped garlic if you like, and finely chopped fresh parsley. Season with pepper and/or salt, to taste. Mix well and ask yourself if you need anything else in there (chopped green pepper, mushrooms, or fresh herbs from your garden...you get the idea). If you like, you can add a half cup of shredded cheese. Heat olive oil in a well-seasoned cast iron skillet, as you'd prepare to cook pancakes. This is the not-so-diet friendly part, because you'll need several tablespoons of olive oil to do the trick. Drop by small spoonfuls, about 6 per batch. Brown on both sides, turning once. Drain on paper towels. If you didn't have salty mashed potatoes to begin with, you can sprinkle these very lightly with coarse kosher salt.
Here comes the easy part: what's YOUR recipe? Whether it's a leftover-utilization strategy or your honest-to-goodness favorite, I'd love to know about it, and share it. After all, despite all indications to the contrary, we ARE Eat Here Eatery. And it's your restaurant, too.