Dark Days: Bangers and Mash…sort of

Wednesday, January 23, 2008

The last couple of potatoes in my kitchen were on their last legs.  I grabbed the mandoline and sliced them up real thin, planning a potato galette.  I love the look of a galette, the potatoes all spiraling from the center.  It’s pretty.  I’ve never had much luck doing a skillet galette, but I continue to try.  This time was no exception - I melted a little local butter in the bottom of a skillet, layered in some potatoes followed by a sprinkling of dried parsley from last year’s garden and little chunks of butter and a bit of salt, and kept layering until I ran out of potatoes.  45 minutes later (on low heat), the potatoes on the bottom were nice and brown.

And this is where it always goes wrong: the flip.

I seem to be incapable of flipping a galette without completely destroying it.  No longer pretty, I did manage to brown the bottom of the flipped galette…and it still tasted good.  But it wasn’t perfect.  I guess I’d rather have a good tasting galette than a pretty galette.

Pretty or not, it was the perfect accompaniment to the fantastic chicken sausage with white wine and herbs from Griggstown Quail Farm in Princeton, NJ.  Even my husband loved them, and he usually turns his nose up at anything other than pork sausage.