Group Cook Crepes

Group Cooking





1/4 tsp salt
3 cups milk
4 TBS melted butter (melted)





Tofu Mushroom Green-bean crepe stuffing

olive oil
black pepper
white onion
firm tofu
green onions


Dinner Crepe Sauce

2 TBS butter
2 TBS flour
swiss cheese
parmesean cheese


Dinner Crepe Assembly


Chocolate Goo



Desert Crepes

Sliced Strawberries
Frozen blueberries
chocolate goo
whipped cream

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Deconstructed Bangers and Mash
Tuesday, December 6, 2005, 06:38 PM - flatbread, high falutin'

Why deconstructed bangers and mash?

Today I was overcome with that seasonal, irrational desire to make old family recipes. It turns out, all of my old family recipes are norwegian deserts. But I dutifully sat down and compiled a list of things I'd like to make, both old and new. Then I realized that everything on the list was completely sensible, except for hardangar lefse, which requires, among other things 11 cups of flour plus 2 more cups of flour for rolling. Yeah right. It also requires a specialized rolling pin and grill, both of which are currently 3000 miles from here. So I decided to make potato lefse, which is a more savory sort of thing that my family, apparently being sweettooths, didn't go for.

Lefse is a Norwegian flatbread. Hardangar lefse is a very flat, crispy flatbread-- more like chapati than naan or tortillas. It is sprayed with water to make it flexible, then buttered and sprinkled with cinnamon and sugar, and finally folded together and cut into strips, which stay flexible because of the butter. (Sorry about that sentence; I got a little carried away.) Potato lefse, as I understand from my cultural tourism, is a more savory thing that gets rolled up and stuffed with... something. A google image search will return exactly one image (well, two; the same one shows up twice) of potato lefse as it's supposed to be served. It has something rolled up inside it. They never tell you what is rolled up inside it.

So we decided to just make something up. We settled on deconstructed bangers and mash. You get your mash in the form of a soft flatbread, and a plate with fake sausage patties and vegetables.

Lefse Recipe

I found this recipe on some web page or other, but I can't find the web page again. I modified it, anyway, because I didn't like the idea of letting it chill overnight. That just wouldn't meet my instant gratification needs.

3 cups instant mashed potatoes. I used hungry jack instant mashed potatoes because everyone and their mom says that if you use instant mashed potatos in lefse, this is the only brand to use. It could be that all good norwegians own Hungry Jack stock and they want to see a profit. Or there could be something special with their potato flake process. In any case, I don't want to get beaten up by a bunch of old norwegian ladies, so I did what they told me to. Oddly, the recipe I followed the most didn't care, so maybe it doesn't matter. It could be that instant mashed potato technology has advanced since the recipes were carved in stone.

1/4 cup butter. I used unsalted, and I really used butter. Margarine is bad for you; you're better off eating lard than margarine. And butter is solid at higher temperatures, which might be relevant here, since the dough gets really crumbly if it isn't cold enough. Any experimentation is at your own risk.

1 cup evaporated milk. Any old milk would probably do, but we had evap in the cupboard and no milk in the refrigerator.

1 cup flour for the dough, and another cup for rolling.

1 cup water.

Melt the butter. Add the water to the butter. Dump in potato flakes. Work them with a fork until it's smooth. It will take longer than you're used to, because typicall you'd be mixing the flakes with a lot more liquid. Add the milk and 1 cup of flour. Stir together until smooth. I threw it in the fridge for good measure, since everyone said it needed to be cooled overnight. I patted the dough around the edge of the bowl to maximize surface area per volume. I don't think it needed to be cooled; we just needed time to figure out what else we were doing for the meal.

Make 2" diameter balls from the dough. You can do this in advance, but you'll want to roll them and cook them as you go. I found that using a rolling pin was a fiasco. Granted, we have a psycho rolling pin here (It's not even cylindrical!), so maybe a proper rolling pin woud be ok. But I patted it out by hand. I did this by squashing the ball into a disk, flouring the counter, and patting the disc around with my hand, thinning it out. Then I flipped it and repeated the process until it was about 10-11" across. Each time I flipped it, I worked in a bit more flour. If I let it get too thin, it tore, but it wasn't a big deal to just squoosh it back together.

Cook in a frying pan on medium heat. It will get bubbles in it. When it gets bubbly, flip it and cook the other side. It will be brown wherever there were bubbles against the pan, and whiteish everywhere else. You should have worked enough flour into it that it's pretty dry; it shouldn't stick to the pan at all. If it does, for some bizarre reason, add more flour or chill it or something. You should be able to roll one while the previous one cooks.

You might, at some point, decide to break the glass flour container. This might be a good time to decide you've made enough lefse and put the rest of the balls back into the refrigerator for another meal. Avoid getting the glass-infested flour on them. Sweeping the floor would be clever.

Deconstructed Bangers and Mash Recipe

Get someone else to julienne a bunch of carrots. They might add lemon juice, olive oil, onion flakes, salt, and pepper. Let that sit while you roll & cook the lefse. Realize that you're covered with flour and tell that someone else to finish cooking everything while you go outside to brush off. It doesn't matter if it's freezing outside and snow is all over the ground; you don't want that in your house. Besides, if you're brushing it off energetically enough, you won't actually feel cold. If your timing is appropriate, you can probably show up just in time to watch the rest of the work get done.

Someone else might also make patties out of fake sausage while you make the lefse. Lefse is pretty time consuming. When you're done with the lefse and are saving your household from being overwhelmed by flour dust, they can use the pan you made the lefse in to fry up the patties. Then they can fry up the carrots. They might make you slice some tomatos to go on the side, but that's no big deal.


Whenever you deconstruct a dish, presentation is really important. We each had a plate with patties up one side, tomatoes up the other side, and carrot in the middle. The stack of lefse went on another plate in the middle of the table. We just ate the tomatoes straight-up; they were more of a garnish. To eat the rest of it, pick up a lefse, fill it with carrots and sausage pieces, and wrap it up and eat it like fajitas.
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oct 12 - oct 17 lots of eating out

Wednesday, Oct 12
breakfast: no idea
bread & olive oil
split a pate appetizer
french onion soup

Thursday, Oct 13
bread with garlic and tapenade
espresso encrusted ostrich carpachio appetizer
venison with rice and some variety of vegetable

Friday, Oct 14
breakfast: dunno
lunch: prosciutto sandwich from the deli by the laundromat
pate apetizer
squash soup
trout with rice and asparagus
fudge cake with caramel ice cream

Saturday, Oct 15

Sunday, Oct 16

Monday, Oct 17

Carrot Soup
Thursday, October 6, 2005, 07:23 PM - soups, flatbread, high falutin'

For breakfast I had cottage cheese; for lunch, apple-onion blintz; and for dinner, carrot soup.


Cottage Cheese
Um... about like you'd expect. Open container, spoon some into a bowl, salt and pepper to taste.

Apple-Onion Blintz
This looks impressive, but it was just a leftover fest. For leftover pancakes, see yesterday. I also happened to have apple-onion something-something sitting in the fridge from a few days ago.

To make apple-onion whatever, you'll need a granny smith apple and either one normal-sized onion or two small onions. This recipe made enough for 2 people to have with dinner and one person to have lunch.

Cube a granny smith apple. You can use a different kind of apple if you like, but it will be way too sweet. The cubes should be about a centimeter on each side. I didn't bother to peel it, but you might if you have way too much time on your hands and are particularly anal retentive (even I wouldn't peel it). Cut the onion into slivers. Throw everything in a frying pan with a bit of salt and olive oil and cook it until you feel like it's done. I didn't use a very high heat; the onions didn't carmelize or anything. Things just sort of heated up and sweated a little. Don't let the apples get too mushy, but you want them to be tender.

To construct your blintz, wrap some apple-onion mixture in a pancake. Put a slice of swiss cheese on top. Microwave until it's a good eating temperature. If the cheese doesn't get mostly-melty, zap it a little longer, or cut thinner slices next time. Any semi-hard to semi-soft cheese would work here; you want some flavor but anything really sharp would probably be too overpowering.

Carrot Soup
We're both still sick, so today was scrounge-around-and-eat-whatever's-left day. We'll probably have to break down and go to the store tomorrow. There were 2 carrots, 3 parsnips, and ginger in the vegetable drawer.

Put some water in a pot. I dunno how much water... maybe 4 cups? I don't know, 2+ servings worth of water. Make something up. Put the pot on the stove and turn it to high. Once everything is in and it's boiling, you'll want to put a lid on the pot and turn it to low.

While the water is thinking about boiling, prepare the carrots and parsnips. You can treat them the same way. Clean them then cut them into wheels and dump them in the pot. I try to make them roughly the same size. This is easy if it's just carrots (which it could be) but parsnips sometimes get much wider on top and much narrower on the bottom, so you'll want to do something about that when you chop them to make the pieces consistent. You could just leave the pieces wildly different sizes, but they won't cook as evenly. I'd care less if i was going to let it ooook a really long time, but carrot takes a long time to cook anyway and I don't want hard chunks in my soup.

Then I added a finger of ginger; this particular finger was about 3 inches long. Be sure to peel it well, because the peel get's really bitter and you won't be able to fish it out. I suppose you could use powdered ginger here, but I wouldn't have any idea what amount. We also added some frozen onion. I don't know how much, maybe a cup? Half cup? An eyeball's worth? It's soup; it really doesn't matter as long as it's yummy. Just make something up!

For what it's worth, if I were making non-scrounging carrot soup, I'd use about twice as much carrot and a decent sized onion. To get more bulk, we added a bit less than a cup of pea/carrot frozen mixture and about a cup of frozen carrot. Yep, we definately have to think about buying groceries at some point.

Season with a bit of salt, nutmeg, and cinnimon. Then let it ooook for about half an hour. The carrots should be ready to fall apart. I blended it with my happy new immersion blender that I got for my birthday. If you don't have an immersion blender, you could transfer it to a normal blender to blend it, or you could probably even moosh it with a potato masher. Or you could even have it un-mooshed. At this point you're going to want to taste it. Just dip in a spoon and see if it's seasoned properly. I had to add more nutmeg and cinnimon to get what I wanted.

At this point, if we weren't sick i would have added about a cup of cream or milk. However, milk products usually disagree with head colds, so I left it out and it was still pretty good. Since we otherwise didn't have any protein, i served it with hardboiled egg. I don't know that it went together as well as it would have in a different soup, but the egg was yummy and the soup was yummy.