Sunday, February 17, 2008
Maybe if I WAS Catholic...
I would have been more successful with this Lent business. Three days into my Lenten fast, I was having coffee with my friend Rachel and she asked if I wanted to split a pecan coffee cake. "Sure!" I said blithely, and was all the way through it before I realized it (obviously) contained sugar. Just as well, I decided, because I was headed to New York City and I knew I would be faced with some spectacular pastries (and indeed I was). I guess it wasn't the right time for a sugar sacrifice.
I've just returned from New York and will probably spend the week catching up on my travel blog (eccentricplanet.blogspot.com). In the meantime, tonight I made a delicious Sunday dinner. Roasted chicken (free range organic), gravy, salad, grapes, biscuits with butter, and a gorgeous--and easy--potato galette. Here's how I made the galette:
2 pounds russet potatoes
4 tablespoons olive oil
2 cups mixed shredded cheese (I used muenster, Swiss, and cheddar-jack)
sea salt and freshly ground black pepper
1. Peel the potatoes, then grate them. I used my Cuisineart with the grater blade. Put the grated potatoes in a clean kitchen towel and squeeze out the moisture.
2. Heat a non-stick skillet over medium-high. Add 2 tablespoons of the oil, then half the grate potatoes, pressing them down with a spatula. Cover with the cheese, then cover the cheese with the remaining potatoes. Season liberally with salt and pepper. Press and shape with the spatula, to keep it flat and round. Peek under occasionally.
3. When the bottom is golden-brown and crispy and holds together, put a baking sheet over the skillet and carefully flip the skillet over so the galette lands on the baking sheet. Return the skillet to the stove and add the remaining oil.
4. Carefully slide the galette back into the skillet and cook until the other side is golden brown and crispy. Keep pressing and shaping with the spatula so it's nice and round.
5. To serve, slide the galette onto a large round plate and cut into wedges with a pizza cutter. Top with green onions or mushroom gravy.
Note: You can also toss sauteed onions and/or mushrooms into the shredded potato before adding it to the pan.
At least I didn't have any dessert.
Dinner is served: