Aaaaand Let the Leftovers Begin!

So, Turkey Day is over.  How was yours?  I'm thankful that my sister-in-law let me take over her kitchen to make Thanksgiving dinner.  And it turned out very well!

Front to back:  Sherry & Molasses Glazed Carrots, Cinnamon & Star Anise Cranberry Sauce,  Ratatouille a la Remy, Herb-Roasted Turkey With Maple Gravy, Cranberry Apple Stuffing, mashed potatoes with parsnips, salad.  Yeah, I forgot the sweet potatoes.

Now the fun part begins!  What to do about leftovers.  While we're on the topic of mashed potatoes, that's the one item where I way overdo it with the leftovers.  I always forget that there are quite a few starches on the table, and the quantity of mashed potatoes consumed is reduced due to this fact.  What can we do?

Photo via the Food Network

• Potato pancakes  When I was a kid, my mom used to use leftover mashed potatoes to make potato pancakes for breakfast.  This recipe seems to approximate hers.  This one for cheesy mashed potato pancakes looks very promising too.
• Waffles  Okay, this is a new one I stumbled upon while researching this article.  But... wow.
• Shepherd's pie  Using them for a crust for shepherd's pie is great too.  You could make a traditional version, or use up some more leftovers by using turkey and sweet potatoes as well.  You could add in some of your green beans to that one, too.
• Pot pies  As a variant on the shepherd's pie idea, replace the crust of your favorite turkey pot pie recipe with a layer of mashed potatoes.
• Other starchy sides  Baked cheesy puffs or these creative spring rolls would be a great side to a dinner this week.

Photo via Joy the Baker

Just the Tools at Hand

Today is the first time I've been camping in a long, long, long time.  It's my little guy's first experience.  His enthusiasm was... effervescent.  Of course, this involved campfire cooking.  Other than forgetting how long everything takes (coffee might be done by lunch), it went well.

My Boy Scout days taught me the utility of cooking in foil.  But let's just say that my palate has progressed past a hunk of ground beef with onion and potato slices.  The art form, however, can still be beautiful.

You also don't have to wait for a camp out to do this.  The coals in the barbecue grill work just fine too.

Campfire potatoes are simply sliced Yukon golds, fresh rosemary and thyme, generous salt & pepper, and some fat (olive oil works, and so does leftover duck fat).

Dessert (well, pre-s'mores anyway) was this delicious stone fruit concoction.  Ginger snaps, sliced fruit, lime zest and juice, and I substituted dark rum for brandy and maple syrup for sugar, and WOW.

The true stroke of genius, though, was using leftover ginger snaps for the s'mores.  OH YEAH.

Family Secrets

We've all got them, right?  Some treasured family secret recipe somewhere.  I gave you one of mine in my first post on kohlrabi.  I'll give you another one now:  my mom's German potato salad, with a couple of my own tweaks.  Potatoes are another almost-every-week kind of staple, and we're in the midst of cucumber season, too.  So, without further ado:

Ingredients

• 1 1/2 lbs. assorted potatoes, either peeled or unpeeled, sliced into bite-sized 1/4" disks
• 1/2 cucumber, peeled and sliced 1/8" thick
• 2 scallions, sliced 1/8" thick
• 3 slices thick-cut bacon, sliced crosswise into thin strips
• 1/4 cup flour
• 1/4 to 1/2 cup white vinegar, to taste
• 1 teaspoon sugar, to taste
• Salt & pepper
• Kettle of boiling water

Yes, you need to slice a number of ingredients thinly.  Yes, the mandoline will make that fast and easy.  No, you may not use it without the safety glove.

Directions

• Boil potatoes in salted water until tender but not soft.  Since you're cooking the potatoes after they're sliced, they will cook quickly.

• Crisp the bacon, reserving fat.  You should have about 1/4 cup.  Remove bacon to a paper towel and make gravy from the bacon drippings.  Add half the flour to the bacon fat with salt and pepper, whisk.  Gradually add remaining flour to create a roux, and allow to darken a little.  Add sugar and 1/4 cup vinegar to roux, then gradually add boiling water, stirring, to create a medium-thickness gravy.  Adjust vinegar, sugar, salt and pepper to taste.

• Toss together potatoes, scallions, cucumber, and crisped bacon.  Pour over half the gravy, toss.  Add more gravy and toss again until you get the desired consistency.

• Ta da!  Serve either cooled or warm.  And yes, it'll be better tomorrow.

Potato salad is the sort of dish where nearly every family has their own favorite.  I asked around Nall's and Vanessa had a really good one, too:

I used about 6-8 red potatoes, cut in small cubes, tossed in olive oil and red wine vinegar then lined then up in a deep cookie sheet and bake for 50-60 mins at 400. While potatoes are baking, take about 4 ears of corn and cut off cob. Chop up 2-3 spring onions and toss with corn. When you take out the potatoes, sprinkle with sea salt and toss with mayo to your liking while the potatoes are hot and add in the spring onions and corn. Refrigerate for about an hour before serving. You can also add bacon!

 I've got a couple of other potato salad recipes that I really like as well.  This one is sort of an Alsatian take on my German potato salad, using pancetta and brown butter.  It's my go-to pot luck dish.  This one is similar and on my list to try.  Here's a creamy, lemony one that's very good too.

Do you mind sharing your "secret" potato salad recipe?

Thanksgiving Favorites: Garlic Yukon Gold Mashed Potatoes

Thanksgiving In Nalls’ Kitchen!

7310 Beulah Street, Franconia, VA 22315

(703) 971-4068 ~ info@nallsproduce.com

Garlic Yukon Gold Mashed Potatoes

Ingredients:

2 lbs Yukon Gold potatoes, washed, peeled and quartered

4 cloves garlic, minced

Olive oil

1 ½ cups heavy cream, warmed

8 Tbsp unsalted butter

Kosher salt

Ground black pepper, optional

Place the potatoes and in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt.  If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. 

Meanwhile, sauté the minced garlic in a little bit of olive oil for about 1-2 minutes, just until the garlic is fragrant, and take care to not burn it.  Cooking the garlic first will get rid of any bitey or bitter taste that’s found in raw garlic.

Drain the potatoes well and stir in the cooked garlic.  Bring the heavy cream and butter to a boil in a small saucepan, and once it has begun to simmer and butter is fully melted into the cream, remove from heat.

Pour 1/3 of the cream and butter mixture over the hot potatoes, and using a hand mixer, beat until the cream and butter are incorporated.  Repeat with remaining 2/3 of the cream mixture until potatoes are perfectly smooth and creamy.

Season with salt and pepper (optional), to taste.  Serve immediately or cover with foil and keep warm in a low temperature oven.