Tuesday, 30 November 1999 00:00

Potato-Carrot Cakes

Potato-Carrot Cakes


This recipe is adapted from City Market. They were cooking these easy and delicious pancakes at a colloquium I attended a year or so back.

1/2 cup plain yogurt
1 clove minced garlic
2 TB minced shallot
salt and pepper to taste

3/4 lb. potatoes, peeled
1/2 lb. carrots, peeled
1/2 cup minced shallots or onion
1 1/2 tsp salt
freshly ground black pepper to taste
1 egg, lightly beaten
1/4 cup breadcrumbs (made from local, stale bread)
1/4 cup canola oil for frying

Combine yogurt, garlic, shallot, salt and pepper. Set in fridge. Grate potatoes and carrots. Transfer to a large bowl; add onions, salt and pepper. Mix thoroughly. Mix in egg and breadcrumbs until combined. Divide into twelve mounds; flatten each to 1/4 thickness. Heat oil over medium-high heat. Add the pancakes. Cook until golden brown, 3 to 4 minutes per side. Drain; immediately sprinkle with salt. Serve with yogurt sauce.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Apple Butter and Cheddar Crostini

Apple Butter and Cheddar Crostini


These crostini are the perfect combination of this week's share ingredients. Serve along side a shoot salad.

pain au levain, thinly sliced
apple butter
minced shallots
Cabot Clothbound Cheddar, thinly sliced

Preheat oven to 350F. Lay thinly sliced bread on a cookie sheet. Bake for 3-5 minutes, until just beginning to crust, but not turn color. Spread lightly with apple butter, sprinkle on a few pieces of minced shallots and place thinly sliced cheese on top. Place back in oven until cheese begins to melt.

Published in Lunch
Tuesday, 30 November 1999 00:00

Dandelion Green Salad

Dandelion Green Salad


This recipe comes from Robin McDermott (by way of the Spring 2009 issue of Edible Green Mountains).

Three strips of bacon
1-2 TB, finely minced shallots (or onion and a small clove garlic)
2 TB good vinegar (cider preferred)
A touch of maple syrup
A little olive oil

dandelion greens chopped
toasted pine nuts

Chop the bacon and cook in a medium sized skillet over medium heat until they releast their fat and become crispy. Add the shallots and cook 5 mins or so until they begin to soften. Next, add 2 TB of vinegar and cook for a few minutes. Add a bit of maple syrup and olive oil. Pour hot dressing over fresh washed greens, toss and garnish with some toasted pine nuts.

Published in Salads
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