traditional potato pancakes

Adapted from Allrecipes. It serves 6 and is so easy to make.

Ingredients:
4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
ground black pepper to taste
2 tablespoons flour
2 cups vegetable oil for frying

Directions:
1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

3. Turn oven to low, about 200 degrees F (95 degrees C).

4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Serve with applesauce or sour cream. I actually just like them plain too.

(photo from the website)

no kids - for halloween

A nice October song. Not much for a music video though.

california grilled veggie sandwich

Adapted from Allrecipes

1/4 cup mayonnaise
3 cloves garlic, minced
1 Tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchinni, sliced
1 red onion, sliced
1 small yellow squash, sliced
1 loaf focaccia bread, split into four sandwiches
1/2 cup crumbled feta cheese

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

2. Preheat the grill for high heat.

3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables.

dry the river - history book

English band Dry the River released their first full-length album in April this year, and I am loving the whole thing. But this song in particular gets stuck in my head for days at a time. Now you can have it in yours. (You're welcome!)

butternut squash galette

Adapted from Smitten Kitchen

Don't be scared by the name--a galette (pronounced with a hard 'g') is a simple rustic tart that can have either a sweet or savory filling. This recipe makes a terrific main dish, and it is perfect for fall. Serves 6.

For the pastry:
1 1/4 cups flour (up to 1/4 cup can be whole wheat)
1/4 teaspoon salt
8 tablespoons (1 stick) butter
1/4 cup sour cream
2 teaspoons lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
2 tablespoons butter
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 1/2 teaspoons chopped fresh sage (or 1/4 teaspoon dried)

1. Make pastry: In a bowl, combine the flour and salt. Add the butter, and using a pastry blender cut it in until the mixture resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the flour-butter mixture. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on baking sheet for 30 minutes or until pieces are tender. Set aside to cool slightly.
3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheeses and herbs together in a bowl.
5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread the squash mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes before serving.

five layer greek hummus

basic hummus recipe:
2 cans garbanzo beans (chickpeas), liquid saved
2 cloves garlic
2 tablespoons tahini (sesame seed paste)
2 tablespoons olive oil
1-2 tablespoons cumin
1 teaspoon salt (to taste)
1/2 lemon, squeezed

 1. Put all ingredients in blender/food processor. Add bean juice to desired consistency.
 2. Layer with cucumbers, red bell pepper, olives, feta, and fresh dill.
 3. Enjoy with pita chips, tortilla chips, or raw veggies.

macaroni and cheese

Adapted (and halved) from Martha Stewart's recipe.

Serves 6

4 tablespoons butter, plus more for dish
3 slices white bread, crusts removed, cut into 1/2-inch cubes
2 3/4 cups milk
1/4 cup flour
1 teaspoon coarse salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 1/4 cups (about 9 ounces) grated white cheddar cheese
1 cup (about 4 ounces) grated Gruyere cheese
1/2 pound elbow macaroni

 

1. Heat oven to 375 degrees. Butter a 2-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoon butter. Pour butter into bowl with bread, and toss. Set bread cubes aside.

 

2. Heat milk on stove or in microwave. Melt remaining 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

 

3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 8 minutes.

 

4. Remove pan from heat. Stir in salt, black pepper, cayenne pepper, 1 1/2 cups cheddar cheese, and 3/4 cup Gruyere; set cheese sauce aside.

 

5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce

 

6. Pour mixture into prepared dish. Sprinkle remaining 3/4 cup cheddar cheese, 1/4 cup Gruyere, and breadcrumbs over top. Bake until browned on top, about 30 minutes. 

 

This is a rich mac & cheese, best served with a simple side like steamed broccoli or green beans!

 

applesauce

4 pounds apples (about 10 medium)

1 cup water

1/4 cup sugar

1/2 teaspoon cinnamon

pinch nutmeg

pinch salt

Remove apple cores and chop into 1 1/2 inch chunks. Combine everything in a large pot; cover and cook over medium-high until apples begin to break down, 15-20 minutes. Press through a food mill and check seasonings and consistency.

 

No food mill? Just peel the apples beforehand and mash them in the pot after cooking. 

 

Delicious hot, warm, or cold on its own--but my favorite way to eat it is hot over vanilla ice cream. So good.

 

 

the lumineers - ho hey