This is my first attempt at an Italian style bread. I think I didn’t quit hit the mark on my first try. It’s looks and tastes good, but the crust was just a bit harder than I wanted. I’ll come back around to this type of bread again later and try a different recipe until I get it right.
This a great for after Thanksgiving when I have both regular and sweet potato leftovers. Serve with your favorite condiment or eat them plain, they are very flavorful. Sweet potato caramelizes better and is often more watery so I add more flour when using sweet potatoes. My favorite seasoning mixes to add are Trader Joe’s Every Day Seasoning and Cajun spice mix.
1 tablespoon oil
1.5-2 cups mashed potato leftovers, yams or sweet potatoes
1 shallot, diced
1 clove garlic, minced(optional)
1/4 -1/2 teaspoon of your favorite seasoning mix(optional)
1 large egg
1/4 cup flour
salt & pepper
Mix all ingredients in a large bowl.
Place a skillet on the stove, preferable cast iron(mine was being used), and heat to med-high, add a generous amount of high heat cooking oil.
Using a table spoon add heaping scoops of potato mixture to the pan, flatten out slightly and cook until dark brown, flip and cook other side until dark brown.
Remove from pan and place onto paper towels to cool and absorb oil before serving.
With the change in weather I have been wanting soup.
4 potatoes, cubed (I prefer red potatoes because they blend more creamy but any kind works. I also leave the skin on.)
1 large leek, in 1/2 slices and rinsed
2 tablespoons vegan butter or coconut oil
2 cloves garlic, minced
3/4 teaspoon salt
ground pepper to taste
3/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon corriander, ground
4 cups vegetable broth
1 bay leaves
3/4 cup coconut milk
green onions for garnish
In a soup pot over medium high heat add the butter/oil and salt, saute the leek and onion for 3-5 minutes.
Add potato, garlic, pepper, thyme, rosemary and coriander. Continue to saute for another 2-3 minutes stirring often.
Add broth and bay leaf, then bring to a boil before reducing to a simmer until the potatoes are tender, about 20 minutes.
Remove from heat, remove bay leaf. Stir in coconut cream and add salt to taste. Blend in batches until smooth and creamy, I usually under blend the last batch so there are some small chunks of potato still in the soup.
I’ve never followed a recipe for potato bacon soup, I have always made it from scratch without measuring anything, I have added everything from ale to fresh green beans to roasted pine nuts, don’t be afraid to experiment this is a basic recipe you can add too it depending on what you have on hand. Like a roast this get’s it’s amazing flavor from cooking in the pan before the liquids are added.
Potato Bacon Soup
6 pieces thick cut bacon
3 cloves garlic
3 large golden potatoes
1/2 cup flour
1 quart chicken broth
1/2 bottle ale
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup heavy cream
Dice bacon into 1 inch pieces and place in soup pan, cook on medium heat. stirring occasionally until bacon is completely cooked.
While bacon is cooking dice the onion, cut potatoes into 1 inch pieces and roughly chop garlic.
Remove bacon from pan and set aside. Increase heat to medium high and add the onion, potatoes and garlic to the pan with the bacon fat. Stir frequently, scraping the bottom of the pan and continue to cook until onion becomes mostly translucent.
Add flour, parsley, salt and pepper to the potatoes and onions and mix well. Continue to stir constantly until the flour begins to brown, 2-3 minutes.
At this point it should look like this.
As the flour begins to brown reintroduce the bacon and add the quart of chicken broth and half bottle of ale. Reduce heat slightly and bring to a low boil. Cook, stirring occasionally, until potatoes are tender, about 10-15 minutes. When potatoes are cooked through remove the pan from the heat and mix in 1/4 cup heavy cream.