Potatoes : An Ode, Part I

There is something to be said about a person who only waxes poetic about food. Definitely someone should say something about such a person, but not I. I am to busy devising rhyme schemes for my ode. Potato, potato, what a way to go. Potato, potato I love you so.

Ouch. Alright, I agree. This is not quite the stuff of Keats and the potato is no Grecian urn. But the potato was first cultivated around 500 b.c. and has formed the culinary backbone of a wide ranging group of cultures across time.

The French call the potato, pomme de terre, apple of the earth, and we know that the history of the Irish people would certainly be a different one without the potato. Kings and queens did eat the potato in Europe before the commoner. But no sooner did the lowly peasant plant the lowly spud did they learn of how vital a potato could be to their livelihood and their lives.

The solanum tuberosum is equal in vitamin C to a glass of tomato juice. It is also, in its purest form, 99.9 percent fat free. For that, if for no other reason, modern men and women should be unburdening their hearts to sing lyrical praise to the potato.

Without it, we'd be nothing. So what follows are a few of the basic potato dishes-a pancake, a soup, a side. They are easy and simple, but then, all the best things are.


Traditional Potato Pancakes

one note--these should be made right before they are to be eaten, for best results
I have also heard of people substituting one grated apple for the onion, though I find it odd, try it, you might like it.

7or 8 medium potatoes
1 large onion
2 eggs, separated
2 Tbs. flour or cracker meal
1 Tb. salt
1 ts. pepper
lard or vegetable shortening (or just some kind of oil--if this frightens you)

1) Peel potatoes and keep in a bowl of ice water until ready to use (to avoid discoloring)
2) Grate potato and onion into a bowl.
3) Using a strainer over a bowl (and pressing with either hand or spoon) try to press out as much water as possible--reserve the potato water.
4) Once the potato water has settled, pour out the water but add the starchy sediment at the bottom back to the potato and onion mixture (do not be alarmed, it will help to thicken the result)
5) Mix the potato and onion mixture with the flour, yolks, salt and pepper.
6) Beat the egg whites until stiff and gently fold into the potato mixture.
7) Heat your fat in a large skillet (it should measure an inch deep when fully melted)
8) Drop the pancakes in (about two tablespoons per pancake) and fry, turning once.
9) Drain the pancakes on paper towel before serving with your choice of condiments.

Vichyssoise (or Cream of Potato Soup)

This one is traditionally eaten cold, but why?

2 medium potatoes, peeled and thinly sliced
4 leeks, finely chopped
1 medium onion, chopped
2 stalks celery, sliced
2 sprigs parsley, chopped
2 Tbs. chopped chives
3 Tbs. butter
1 quart chicken stock (your own, someone else's...)
1/2 ts. pepper
couple of dashes of Wocestershire
1 cup heavy cream
salt to taste

1) In a large pot, melt the butter and add the leeks and onion.
2) Cook slowly until vegetables are tender, but not browned.
3) Add the chicken stock, celery, parsley, potatoes and seasonings.
4) Cook mixture until potatoes are tender (test with fork).
5) Put soup through a fine sieve or puree in a blender until very smooth.
6) Return to pot and simmer, stirring in the cream.
7) Right before serving, sprinkle the chives over.

Potato and Cheese Bake

7-8 medium potatoes, cooked, peeled and cubed
(or use a bag of frozen hash browns if time is really an element)
1 10 1/2 oz. can of cream of mushroom or chicken soup
1 cup chopped onion
2 cups sour cream
2 cups grated cheddar cheese (or your favorite kind of course)

1) Preheat oven to 350 degrees.
2) Combine all ingredients and place in a large, greased casserole dish.
3) Bake until browned on top and heated through (approx. 25-30 minutes).

posted by Frodgie at 6:30 AM