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Growing up, we ate a LOT of mashed potatoes. It was one of the few vegetables my Mother could get everyone to eat. We occasionally had some left over and Mother would do what her Mother taught her to do with them and make us some potato pancakes. My Mother was born during the Great Depression, and her Mother did not believe in wasting food. Potato pancakes are simple, cheap, use up leftover food, and don't take long to prepare. I discovered this week that some people, grew up in homes where cheese was added to the top like you do when you are cooking hamburgers. I feel cheated by this revelation, as I love cheese, and yet my Mother never made any with cheese. I pulled some leftover garlic mashed potatoes out of the freezer and thought about how to gussy them up. This is about two cups of thawed mashed potatoes. Those of you who follow the Rodrigues family will be relieved to learn that no green eyeliner or Aqua-Net was involved in the "gussying up" of this recipe. Luckily, we haven't had a freeze yet, so I went outside to the garden to see what looked good. I got sidetracked and picked up a gallon of pecans from the ground, but that's a story for another time. I chose some chives, parsley, and tomatoes. Did I ever tell you that my sixty year old house has a built-in food processor? Sorry, couldn't resist. While chopping everything, I noticed the cutting board needed some TLC. Later that day, I cleaned it with vinegar and water and gave it a nice rubdown with a little unscented Daddy Van's. I left the parsley and tomatoes on the cutting board, and mixed the chives and one egg into the potatoes. I also mixed in enough flour to make them stiff enough to handle. If you look over to the right, you'll see some ratty looking green painter's tape on the floor. It's to remind us that the transition strips are missing and to be careful not to trip as the kitchen floor is higher than the living room. My temporary pet gates are cardboard and a partial sheet of hardboard, and since I ripped off the window trim in the bathroom, that window is covered with a 6ml layer of plastic sheeting. Martha Stewart would run away screaming if she were here. Over on the big burner, I've got a cast iron skillet with small amount of oil in the bottom getting nice and hot. Medium heat works well for this. Drop spoonfuls of the potato mixture into the hot skillet, flatten them out, and cook them on each side until golden brown. The reddish specks are the peels as I don't normally peel my potatoes. They are reddish brown because I used Klondike Rose potatoes. When your potato pancakes are done, arrange on a plate with the sliced tomatoes, put a ramekin in the center with whatever sauce you prefer, a little salt and pepper, sprinkle the parsley over everything, and serve. Now, that @apple1 has shared that her family had cheese on their potato pancakes, I want to do a version with cheese!
laPapessaGiovanna posted a blog entry in Cooking, Baking and Painting in ItaliaAnti-fast takes its toll, so many leftovers, and since our favourite fundie planner doesn't seem to know what to do with them, put into my mind this idea of a recipe, NOT. My leftovers were some chicken breast and ham. I defrosted some puff pastrytook some shallots and some radicchio that in this season abounds here. I sauteed the shallots with extra virgin olive oil and then added the radicchio cut in little pieces and cooked for 10 minutes with homemade bouillon, a little bit of water and half a glass of red wine (I used cabernet sauvignon), when all the liquid evaporates the radicchio is ready. Then I flattened the puff pastry, put some bread crumbs in the middle to absorb humidity during the cooking and distributed the radicchio, the chicken and the ham in this way. Closed the package in semi-fancy way and put into the oven at 180ºC for 40 minutes. And this time I even remembered to take a pic of the dish I can assure it was delicious and I'm nearly sure Stevhovah wouldn't approve