|Seriously. Please explain.|
|More tomatoes, including a few "orange blossom", this week.|
|Collards and broccoli (!)|
|Frying peppers, bell peppers, and onions.|
|Little radishes and another melon.|
|Golden beets this week|
We halved this recipe since I was making something else alongside... and I'm very glad! I'm sure we would have had too much for the pan if we'd used the full amounts. I think next time we'll try draining the beets a little bit; the outside seemed to be overly crisp and the inside a little mushy, although it still tasted great! It had the potato-y goodness of a latke and the "red" taste of the beets, which I thought made a great combination. Confession: Most of (okay, all) the hard work of washing, grating, and mixing was done by Dan, so thanks, honey!
1 lb russet potatoes (we used farm potatoes, no idea what kind)
1 1/2 tsp salt
4 medium beets (we used one red and one golden in the halved version)
1/4 c fresh snipped chives (subbed in leeks instead)
2 T butter
Peel the potatoes and grate with a box grater (don't forget your safety glove!) or a food processor. Toss with the salt. Peel and grate the beets, then mix with the potatoes. Throw in the chives and mix well.
Melt 1T butter in a wide (10-inch) nonstick skillet. Once the butter stops foaming, add the beet-potato mixture to the pan and press down to spread in an even layer. Cook over medium heat about 10-12 minutes until the bottom is nice and crispy. Press down with a spatula every now and then.
This is the tricky part: getting the cake out of the pan, onto a plate, and flipping it back into the pan so you can cook the top. Once the bottom is cooked, carefully slide the cake onto a big plate (ours wasn't quite done so it didn't slide very nicely). Melt the last tablespoon of butter in the pan until it stops foaming. As I'm re-reading the recipe now, I realize there is a much easier way to have done this: flip the cake onto another plate and then slide back into the skillet. (In the heat of the moment I just asked Dan for help, since I was stirring risotto and he happened to be there. He saved the day.) Cook the second side another 8-10 minutes until crisp on the bottom.
Slide onto a plate and serve in wedges.