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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, April 21, 2008 The Forum: Fare celebrates potato's versatility By Judyrae Kruse Herald Columnist According to the March 2008 edition of Capper's, kindly sent along to us by Marcella Henske of Arlington, "The United Nations has declared 2008 the 'International Year of the Potato,' citing the potato's strong nutrition profile, versatility and ability to feed the masses." "The Irish potato bread sounds really good!'' Marcella says. It does, and it also sounds to me like it would be a perfect go-with for soups, stews and salads. She also took the time and trouble to include another spuddy specialty, boxty. Taken from an issue of The Messenger, it includes serve-with suggestions and this old poem: "Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man..." Anyway, fellow spud lovers, let's celebrate the not-so-humble potato's potential by making: Irish potato bread Water 2 russet potatoes, 3/4-pound each, divided 1 egg plus 1 egg white 1/3 cup canola oil, plus additional for greasing baking sheet 3/4 cup fat-free milk 2 tablespoons minced chives or the green part of a green onion 1/2 teaspoon caraway seed (optional) 31/4 cups all-purpose flour, plus additional for dusting and kneading 11/2 tablespoons baking powder 1 teaspoon salt Bring 1 inch water to boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer. Peel 1 potato, cut into eighths and steam pieces until tender when pierced with a fork, about 15 minutes. Rice or mash pieces in a large bowl; set aside to cool for 15 minutes. Position rack in center of oven; preheat oven to 375 degrees. Lightly oil a large baking sheet with a little canola oil dabbed on a paper towel. Peel remaining potato and grate it through the large holes of a box grater. Squeeze out any excess moisture and add to riced or mashed potato. Stir in egg and egg white, oil, milk, chives or minced green onion and, if desired, caraway seed, until fairly smooth. Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough. Lightly flour a clean work surface and hands. Turn dough out onto floured surface and knead for 1 minute, adding additional flour in 1-tablespoon increments to keep dough from turning too sticky. Too much flour will turn the dough tough; it should remain a little tacky but workable. Shape dough into an 8-inch circle; flatten slightly, keeping loaf mounded at its center, and place on prepared baking sheet. Use a sharp knife to cut an X in top of dough, cutting into dough about 1/2 inch. Bake until golden brown and firm to the touch, about 55 minutes. Cool for 1 hour on a wire rack before slicing and serving. Makes 1 loaf, about 16 slices. Boxty (Irish potato griddle cakes) 8 ounces raw potato 8 ounces mashed potato Salt and pepper 2 cups plain flour 1 egg Milk Grate raw potato and mix with the cooked mashed potato. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over moderate heat for 3 to 4 minutes on each side. Serve with tart applesauce or as part of an Ulster fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread and fried soda bread. Yes, fried breads. Yes, fried everything. Thus the name Ulster fry. SOS: Marna somebody hopes readers may be able to share a recipe for lemon snickerdoodles. Now that the Cookie Mill in Stanwood has closed, she is prepared to make this favorite herself, if someone can provide the necessary how-to. If you can help, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. We are always happy to receive your contributions and requests, but remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear in Wednesday's Food section.

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