1 large yellow onion
3 large russet potatoes
2 tablespoons unsalted butter or coconut oil
1 teaspoon salt
1 teaspoon each of these seeds: coriander, caraway, fennel
Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 20 minutes. Grate potatoes using the large holes on a cheese grater; set aside.
While potatoes are cooking, chop onion. In a deep skillet, saute it on medium low heat, with spices and butter/coconut oil, for about 20 minutes.
Preheat oven to 375 degrees.
Grease a cookie sheet with butter/oil.
Add onions and spices to the grated potatoes. Mix well to incorporate.
Drop spoonfuls of dough onto the cookie sheet and flatten with the back of a fork all around the perimeter.
Bake for 25 minutes, or until crispy and golden.
Enjoy with cooked winter greens, cranberry sauce and hard cheese as a holiday brunch!
Tuscany: Cranberry Hazelnut Farro Bread
1/2 cup cooked farro (spelt berries)
1/2 cup hazelnuts, ground into flour in a spice grinder
1½ cup flour (spelt or millet)
1 teaspoon each: cinnamon, nutmeg, baking soda
½ cup dried cranberries
1¼ cups milk (almond or cow)
¼ cup honey
1/4 cup olive oil
Cook farro in twice as much water. Cook extra for a hearty winter dinner salad if you like.
Preheat oven to 350 degrees.
Grease a loaf pan with olive oil.
In a large bowl, mix hazelnut meal, flour, spices and cranberries.
Make a well in the center and add milk, honey, oil, and eggs. Whisk these together, then incorporate into dry ingredients.
Fill loaf pan, bake for 35 minutes, and let stand to cool about 15 minutes before turning out onto a cutting board, slicing and serving.
Bali: Banana Pancakes
1¼ cups rice flour
¼ cup shredded coconut
1 teaspoon each: cardamom and cinnamon
2 Tablespoons rice syrup
2 Tablespoons coconut oil, melted
½ teaspoon vanilla extract
1 cup rice or cow milk
1/4 cup cashew butter
1 medium very ripe banana, mashed (about ½ cup)
Mix flour, spices, and coconut in a large bowl. Add the remaining ingredients, mix well, and saute on medium heat in a stainless steel or cast iron skillet. Oil the skillet with coconut oil between round of cooking.
Serve with extra banana slices, a dollop of cashew butter and a garnish of shredded coconut.
New Mexico: Pinto Beans with Poached Eggs and Corn Tortillas
1 cup dried pinto beans, soaked overnight
1 teaspoon each: cumin, oregano, paprika
1/2 teaspoon chili powder
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
Salt and coarsely ground black pepper, to taste
Fresh cilantro leaves and corn tortillas for serving
Drain and rinse the beans. Bring to a boil in a stock pot with in 3 times as much water. Cook on medium high for 25 minutes. Skim off any foam that rises to the top.
Rinse and drain again.
Meanwhile, chop all vegetables. Saute together in a wide, deep skillet on medium heat for 15 minutes. Add spices, reduce heat, and add beans once they are cooked.
Add 1 cup water and stir to incorporate.
Crack eggs in a circle over the surface of the beans and vegetables. Cover and cook on low heat for 10 more minutes.
Heat corn tortillas for 2 or 3 minutes in a 200 degree oven. Place 2 tortillas on each plate, cover with beans and eggs, and serve with a garnish of cilantro.
Do you have a food tradition that you love and appreciate? Research it, prepare it and serve it this holiday season. Email me and let me know how it turns out!