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Hi.

Welcome to my daily musings about being in the garden and kitchen. Please get in touch!

My kitchen today: garden cakes

My kitchen today: garden cakes

Garden Cakes -  a riff on traditional potato pancakes  This is a recipe you can adapt easily to whatever is coming in from the garden or whatever you have as leftovers in the frig. It's my favorite way to use leftover mashed sweet and white potatoes around the holidays. Have fun using different combinations and seasonings. I've even guiltily added crisp bacon which is a wonderful flavor!  1 c. mashed or grated sweet potatoes  1 c. mashed white potatoes  1 c. any combination of grated raw beets, carrots, parsnips, finely chopped greens.  1/2 small onion, finely chopped  1 clove garlic, finely chopped  1 egg  ½ c. flour  1 c. chickpeas, rinsed and drained (or cooked lentils)  Optional: 2 T. ground flax or other seeds  Salt and pepper to taste  Saute onion and garlic in a small amount of olive oil. Mix all ingredients in large bowl and drop by large spoonfuls into pan glazed with olive oil. Pat the cakes flat. Saute until browned; flip and brown on the other side. Alternatively you can place on parchment or a silpat on a cookie sheet and bake for about 15-20 minutes in 350 degree oven. Repeat with rest of batter.  Serve warm by themselves with a dollop of plain yogurt or sour cream and a dollop of applesauce or currant jelly or whatever other jelly you have on hand. Or serve cold over a fresh salad dressed with vinaigrette and sprinkle with goat cheese or feta

Garden Cakes -

a riff on traditional potato pancakes

This is a recipe you can adapt easily to whatever is coming in from the garden or whatever you have as leftovers in the frig. It's my favorite way to use leftover mashed sweet and white potatoes around the holidays. Have fun using different combinations and seasonings. I've even guiltily added crisp bacon which is a wonderful flavor!

1 c. mashed or grated sweet potatoes

1 c. mashed white potatoes

1 c. any combination of grated raw beets, carrots, parsnips, finely chopped greens.

1/2 small onion, finely chopped

1 clove garlic, finely chopped

1 egg

½ c. flour

1 c. chickpeas, rinsed and drained (or cooked lentils)

Optional: 2 T. ground flax or other seeds

Salt and pepper to taste

Saute onion and garlic in a small amount of olive oil. Mix all ingredients in large bowl and drop by large spoonfuls into pan glazed with olive oil. Pat the cakes flat. Saute until browned; flip and brown on the other side. Alternatively you can place on parchment or a silpat on a cookie sheet and bake for about 15-20 minutes in 350 degree oven. Repeat with rest of batter.

Serve warm by themselves with a dollop of plain yogurt or sour cream and a dollop of applesauce or currant jelly or whatever other jelly you have on hand. Or serve cold over a fresh salad dressed with vinaigrette and sprinkle with goat cheese or feta

Harvest Cakes

My kitchen today: gazpacho

My kitchen today: gazpacho

In my kitchen today - Rhubarb Crisp

In my kitchen today - Rhubarb Crisp