Answer: Not much, unless you consider they were all in our supper last evening!
We had Corned Beef and Cabbage as the entrée, store bought rye bread, Potato Galette, and Banana Cranberry Sponge Cake. It is no surprise that we needed to be rolled the short distance from the dining table to the living room! Once we regained the ability to waddle walk, it was time to put up St. Patty’s decorations. We then returned to our food induced stupor.
Potato Galette
Preheat oven to 400 degrees.
5 medium potatoes, washed, 1/8” slices, cover with ice water
4 cloves garlic, pressed or finely minced, set aside
salt, fresh ground black pepper, Parmesan cheese: to taste
In a cast iron skillet or oven safe sauté pan, warm:
3 Tablespoons unsalted butter
1 Tablespoon extra virgin olive oil
1 Tablespoon milk
Pour butter mixture in a small bowl.
Use a pastry brush to spread remaining liquid around the sides and bottom of skillet/pan. Gently drain ice water from potatoes. You will now begin making even layers in the following order:
potatoes
butter mixture (apply with pastry brush)
garlic
salt & pepper
Parmesan cheese
Carefully cover skillet/pan with aluminum foil. Bake for 20 minutes. At that time, remove the foil and continue baking 15 minutes or until potatoes are fork tender and with crispy edges on top. Traditionally, a galette may be flipped over in the pan at the point in the cooking process where the foil is removed. This is to ensure the bottom is crispy just like the top. The advantage with cast iron is the galette is crispy all around!
Banana Cranberry Sponge Cake
Preheat oven to 325 degrees and grease a 9” x 12” cake pan.
Whisk together the following and set aside:
3 eggs
2 large bananas, mashed
2 Tablespoons milled flax seed
7 Tablespoons water
1/4 teaspoon cinnamon
1 pinch ground all spice
1 tad poppy seed
1 tad ground ginger
1/4 teaspoon dry orange zest
1/2 cup dry cranberries
1 tad vanilla butternut Lorann oil
In a stand mixer, cream:
1 1/2 cups sugar
1/4 teaspoon salt
8 oz. butter flavored Crisco
Add egg/spice/etc. mixture to the creamed mixture and combine.
On low speed, add:
2 cups all purpose flour
Mix until flour is just combined. Pour into prepared cake pan.
Bake for 30 minutes then begin checking for doneness every few minutes thereafter. When it passes the toothpick test, remove from oven and allow to cool 10 minutes. Turn out the cake on a rack, then place back in cake pan, bottom side up. Once completely cooled, it can be frosted with cream cheese icing if desired.
We so desired. I can also attest to the fact this cake is good with a cup of coffee the next morning!
On the last grocery trip, we bought a pair of large, Angus beef roasts from the local club store. These sat patiently in the refrigerator for the last few days waiting for me to cut them down to meal size portions. I cut a long strip from one and it has now begun brining for supper. YUM! The other inspiration for supper was the partial head of cabbage in the crisper, begging to be used. Waste not, want not!