I noticed this morning that a number of the small red onions I’d bought from Patti, a certified organic grower at our farmers market, were starting to sprout.
That was my fault for leaving them upstairs where they got some light, but I wouldn’t have given up having them there after H’s granddaughter found them one night and commenced carrying handsful of them to everyone in the room while giggling tremendously.
So, I decided to roast all of them that were sprouting (about two or three pounds) using the method in Fields of Greens: rubbed with olive oil, salt and pepper, roasted until soft, then dressed in a balsamic vinegar reduction.
And then it turned out to be about dinnertime, and I hadn’t thought of anything else to eat. Balsamic onions are very good, but they don’t make a supper in themselves. I still had half a bowl of leftover Thanksgiving mashed potatoes, so I decided to have another go at the potato pancakes.
What I learned from my first successful batch two nights ago is that in order for them to be flavorful, you have to really spice them up. I went for a fairly mild batch last time to appease my son (please let’s not talk about what happened with that), and they were much, much too bland.
This time, I added (to the three cups of leftover potatoes) a couple of the largest of the roasted red onions chopped, some roasted red peppers I had stored in some EVOO in the fridge, plus sage, thyme, salt, pepper, and some grated asiago cheese.
Then the two eggs and flour (some white, some whole wheat) got mixed in until the batter was still tacky, but a little easier to hold together. They went into the hot fat (butter and EVOO mix) on the stove until browned on both sides.
These tasted a lot better than the first batch with the added heavy dose of herbs and other flavorful ingredients. Also on the menu: a couple stubs of bread–some salted Mr. Smith’s baguette and some Red Wagon sourdough along with the mustard green salad leftover from Thanksgiving.
The greens are from the gardens (they’re still growing out there under the row cover, albeit slowly), and there’s some chopped tamari almonds and plums I canned from the neighbor’s tree. A few bacon bits made their way into the salad as well–the dressing has some of the bacon fat as well as EVOO, ginger paste, plum juice, and white balsamic vinegar.
Altogether, it was a pretty fantastic meal for a last-minute Sunday supper!