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[Poll #390460]


I promise not to send a card that has glitter that falls into your lap when you open it. I send nice little cards with a quick message (i.e. good job on your paper or good luck with that goiter) that might pertain to your life and then you can sell the card one day when I am rich and famous. What a deal eh?

What we like to eat

Ah it is time to think of Thanksgiving. While many love mashed potatoes sometimes one wants to get a little bit fancy. A little bit ethnic. I offer, Potato Gatto. It is an Italian dish and it has full on carbs so this isn't for the faint of heart.

Potato Gatto
3 Lbs Yukon Gold, Red, or Yello Fin potatoes (a waxy variety is important)
extra-virgin olive oil
1 medium onion, diced
1 1/2 cups coarse bread crumbs. (preferably home-made)
4 Tbs unsalted butter
1 cup grated Parmigiano-Reggiano cheese (pecorino works nicely too, though a bit more salty)
1/3 cup milk
1/4 pound soppressata (or any other spicy salami) sliced 1/8 inch thick and diced
1 1/3 cup frozen peas, defrosted; divided
1/2 Lb fresh mozzarella, drained, and sliced 1 inch thick

Preheat oven to 400F degrees. Place potatoes in a large pot, cover with water and bring to a boil. Turn the heat down and simmer 25 minutes or until a fork goes easily into the largest potato. Meanwhile, brown the onion with a tbs of olive oil over med. high heat, seasoning with salt and pepper. Remove the onions and place into a bowl. Add more oil to the skillet and saute the bread crumbs, and again seasoning with salt and pepper until lightly browned. (This should take 5-10 min) Place the breadcrumbs into another bowl.
Drain the potatoes and cool for 10 minutes.
Slice butter into a large bowl. Using a paring knife or fingers, peel the potatoes and put them into a bowl with the butter, parmigiano, milk and salt and pepper to taste. Lightly mash the potatoes. They should still be fairly lumpy. Stir in the salami and half of the peas.
Now oil an 8 inch square baking dish (pyrex is ideal) and press half of the potatoes mixture into the bottom. Top with the onions and remaining peas. Then lay the mozzarella slices into a single layer. Spread the rest of the potatoes on top and smooth with a spatula. Bake 30 minutes. Remove from the oven and top with the breadcrumbs and bake 10 minutes longer.

For another simple dish that can please a number of people there is Butter-braised carrots. This can be adjusted to a vegan dish just by substituting the milk butter with soy butter.

2 Lbs carrots, peeled
4 Tbs butter
1/4 cup water
2 Tbs maple syrup (I am partial to 3 Tbs myself)
1/2 tsp salt
1/4 tsp pepper

Cut the carrots on the diagonal into 1/4 inch thick slices.
In a medium saucepan, combine the carrots, butter, water, syrup, salt and pepper. Bring to a boil and cover. Turn the heat to medium-low and cook five minutes. Uncover and raise the heat to medium. Cook, stirring occasionally, until the liquid has evaporated and the carrots are tender and are starting to glaze.
Place on a serving platter and add a bit of butter (because one can never have too much butter. EVER!) and garnish with the herb of your liking.

It takes hardly any time to make and has such a pleasing flavor.