This recipe was cooked in tandem with an earlier recipe, 9-31: Savory Turkey Patties. We had some different dietary preferences in our dining group that evening, so I used the opportunity to knock out two recipes at once. ?
I think it’s interesting that they refer to the burgers as “meat patties” and not “pork” patties or burgers. Just a thought.
I mentioned in 4-17: Crispy Potato Pancakes that our travels had taken us elsewhere. I’m cooking in a different kitchen these days–one that is not my own–which presents its own set of challenges.
However, the beauty of this project is that as long as I have my laptop and internet access, I can just keep going. And so I will. 🙂
Our current hosts have been participating in some of my entry recipes, including this one: 9-31: Savory Turkey Patties. This was prepared and cooked in tandem with the recipe I posted after this one, 9-25: Juicy Grilled Meat Patties.
4-17: Crispy Potato Pancakes is one of the last recipes I cooked in the kitchen with the blue tile counters and yellow walls–-our travels have taken us elsewhere. However, even though the backgrounds will change, the project lives on.
These are essentially latkes. Very delicious latkes, I may add. If you have a food processor, these are a breeze.
Here’s another potato recipe for you. I had a LOT of potatoes to cook. This was the complement to 11-16: Indian Fried Fish, which I posted a few days ago.
This one got stuck to the page before it in the book–hence the destroyed-looking card. You can still see the important parts though–these are mighty tasty. My notes indicate I made it in a chipotle-style a few Christmases ago–we’ll do it legit for this one. For science. ?
The fourth of the 4 dishes I made before I left for my trip a few weeks ago is from Book 1, Group 1 (Appetizers & Starters), Subgroup 4 (Potatoes & Vegetables), Card #23: Mashed Potatoes with Broccoli. I made this dish to accompany 6-4: Easy Stuffed Chicken Breasts and to use up some CSA veggies.
They ended up being kind of…boring. I realize neither mashed potatoes nor broccoli are EXCITING things, but this dish needed a lot of help.
I think one of my favorite parts of old cookbooks is the adjectives they use to describe their dishes. I like to imagine a team of writers/cookbook jockeys staying late into the night, trying to dream up the perfect word to engage some adventurous cook into what would be an otherwise mundane-sounding recipe. How do you make carrot soup sound exciting?
That’s where “velvety” comes in. I present–3-13: Velvety Carrot Soup.
Oh, Simply Delicious. I admire you for trying to get me so excited about your carrot soup, that you put smiley face dollops of sour cream on your camera bowls.
When you have a LOT of carrots to get rid of and you’re looking for something velvety, Simply Delicious has you covered.
Soup is technically easy to make, but can still quickly go wrong. Our CSA box came with 2 lbs. of white sweet potatoes this week, and it was time for something else besides sweet potato fries. The trusty interwebs told me that white sweet potatoes were pretty similar to regular ones, so I thought I’d give 3-1: Sweet Potato Vichyssoise a whirl.
Vichyssoise is originally a French-American creation. This version is definitely more of an autumn/Thanksgiving-type of flavor, but it was still easy to make and pretty good. Obviously the recipe card depicts the use of an orange sweet potato, but white sweet potatoes work pretty well also.
Soup’s on!