(from smittenkitchen.com)
Our Interpretation:
10-12 cups of shredded vegetables ( turnips, radishes, kale, carrots, cabbage, scallions, broccoli, scapes... really anything!)
1-2 tsp Salt
1/2 cup flour
6 eggs
Oil for frying (we used olive oil)
Dipping Sauce: follow recipe on smitten kitchen
Process: Shred veggies, toss with salt and flour so that all of the veggies are evenly coated. Whisk eggs, and add to veggie/flour mixture. Make pancakes of whatever size you like, heat oil in pan, fry pancakes for a couple minutes on each side, making sure to press them down gently in the pan.
Beet and Potato Salad
Adapted from cooking.nytimes.com
1 pound (1 quart) potatoes
Beets from 1 bunch of beets
1 small onion, minced
2-3 hard boiled eggs, chopped
1 bulb fennel, raw, sliced into thin slivers
2 T sherry or red wine vinegar
1 T Dijion mustard
1/4 c plain yogurt
1/4 c olive oil
Salt and pepper to taste
Preheat oven to 400 degrees F. Trim the beets into 1 inch chunks, toss with olive oil and place in a roasting pan. Roast until tender. Remove and let cool
Boil the potatoes in salted water until just fork tender. Remove and run under cold water. When cool enough to handle, cut into 1 inch chunks.
Combine the beets, potatoes, eggs and fennel in a bowl that can accommodate all of them.
In another small bowl, combine the remaining ingredients and whisk until well combined. Drizzle the dressing over the potato and beet mixture. Taste and adjust for salt and pepper. Serve warm promptly, or allow to cool in the refrigerator before serving.
Peas and New potatoes in Cream
1 1/2 pint of shelling peas, shelled
1 quart new potatoes
1 T Butter
1 T Olive oil
1 clove garlic, minced (optional)
1 splash of dry white wine
1 c. heavy cream
Salt and pepper to taste
Place the new potatoes in a saucepan of boiling water. Cook until just soft, but still slightly al dente. Drain and set aside.
Bring another inch of water to boil in the saucepan. Cook the peas in the boiling water for approximately 5 minutes. Drain and rinse under cold water.
In a heavy pan, heat the oil and butter over medium heat. Add the potatoes and brown on one side. Flip and brown on the other side. Add the peas, garlic (if using) and splash of wine. Cook until the alcohol smell subsides. Add the cream and bring back to a boil. Reduce heat to a simmer. Taste for seasoning and adjust with salt and pepper. Cover the pan and simmer until the cream is slightly thickened. Serve immediately.
Cauliflower and Potato Curry
4-6 medium potatoes, cut into chunks
1 head cauliflower, cut into florets
1 onion, coarsely chopped
4 cloves garlic, minced
1 red pepper, coarsely chopped
1 large can tomatoes
1 T coriander seeds
1 t cumin seeds
1 1/2 T curry powder
Salt and Pepper
Cayenne Powder
1 bunch cilantro, chopped
In a heavy skillet over high heat, toast the coriander and cumin seeds until fragrant. Remove from the heat and grind. Set aside.
In a large pan or wok, heat some oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onions just begin to sweat. Add the peppers and toasted spices and cook until the peppers are just beginning to soften. Add the can of tomatoes, curry powder and potatoes. Bring to a boil then reduce the heat to maintain a lively simmer. Cook until the potatoes are just tender. Add the cauliflower, season with salt and pepper to taste, and simmer for another 10-15 minutes. Add cayenne powder to your desired spice level. Stir in the cilantro and serve over rice.
Potato Gratin
From Saveur.com
1 cup heavy cream
1 cup Chicken Stock
4 tbsp. butter
1 garlic clove, crushed
1 bay leaf
Pinch of red pepper flakes
Freshly grated nutmeg
Salt and freshly ground black pepper
4 large russet potatoes, peeled, and thinly sliced
1 cup grated gruyère cheese
INSTRUCTIONS
1. Preheat oven to 375°. Heat cream, stock, butter, garlic, bay leaf, red pepper flakes, some nutmeg, and salt and pepper to taste in a medium nonreactive saucepan over medium heat. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
2. Meanwhile, layer an 8" × 12" baking dish alternately with potatoes and ¾ cup of the cheese to form about 6 layers, finishing with potatoes.
3. Carefully strain heated cream over assembled potatoes, then sprinkle potatoes with remaining ¼ cup of cheese. Season to taste with salt and pepper, cover dish with aluminum foil, and bake for 45 minutes. Remove aluminum foil and continue baking until potatoes are tender and gratin is golden and bubbling, about 15 minutes. Allow gratin to rest for at least 15 minutes before serving.