I never actually made it to the grocery store yesterday because my husband distracted me with the prospect of a lazy day off. He is a graduate student in Political Science currently writing his dissertation, so he usually works at least six days a week. When he decided he needed a break yesterday, I was eager to spend some quality couch time with him.
The only problem that created was that we had very little food left in the house. (Of course my definition of “very little” is probably more food than most people have on hand at the begining of a week…) Surveying the food situation for the day I realized that I had potatoes, yellow onions, apples, sour cream, and one egg, as well as an ounce or so of the most exquisitegorgonzola dolche, which I promise I will tell you more about later.
For me, all these ingredients could only lead to one thing…
Blue Cheese Potato Pancakes with Homemade Applesauce
These are not your mom’s potato pancakes. Both the pancake and the applesauce are spiked with a touch of rosemary. The ingredients in the pancakes mirror the ingredients that are used for garnish, so the cumulative effect is both subtle and gently shifting. Different aspects of the dish emerge with each bite. First, the blue cheese merges with the sour-cream to provide a delightful tangy creamy sensation. Then, the green onions catch a bite of the grated onion in the pancake for a fresh crunchy sweetness. Finally, there are those bites that fuse the finely diced rosemary with the infusion in the applesauce.
5 Macoun Apples, peeled and chopped
2 thin slices of orange
1 tsp cinnamon
1/4 tsp salt
3 tbs raw sugar
1/4 c water
1- 2 inch sprig of rosemary, intact (to be removed at end)
1 tbs unsalted butter
Combine all the ingredients in a large saucepan and simmer over medium low heat about 15 minutes until apples are softened. Remove orange slices and rosemary. Mash apples with a potato masher until desired consistency is reached. Simmer for an additional 15 minutes. Stir in 1 tbs of butter and serve or store.
This actually makes a lot (3-4 cups) of applesauce. It is great with pork, as a tart filling, on pancakes, or even warmed with vanilla ice cream.
Blue Cheese Potato Pancakes
1 russet potato
1/6 of a small yellow onion
1/4 cup of flour
pinch of salt
fat pinch of black pepper
1/2 oz of good blue cheese
1/2 tsp fresh rosemary
Peel the potato. Grate it on the coarse side of your box grater onto paper towels. Sprinkle potatoes with salt and let sit. Grate the onion into a medium mixing bowl and chop the rosemary. Blot the potatoes with another paper towel to remove excess moisture and add them to the bowl. Add flour, pepper, rosemary, and the egg and mix to combine. After the batter is combined, crumble the blue cheese and stir it in. If your cheese is sticky, add it to the batter in 3-4 additions so that it doesn’t all stick back together. The batter will be very loose.
Pre-heat a non-stick skillet over medium heat and lightly brush with olive oil. Form the pancakes by hand into 8 small pancakes. Cook them 3-4 minutes a side until they are golden and crispy on the outside and cooked through.
Top with the applesauce and garnish with a dollop of sour cream and a sprinkle of green onions.