Thursday, November 18, 2010

Filicide, Dancing, The Wedding.

I learned a new word on the news last night, filicide. They were talking about a mother who has recently been convicted of killing her children, i.e. maternal filicide. It is incredible to imagine that any woman could do this, but unfortunately some do

A show which is very popular on TV in North America is Dancing with the Stars. We don’t watch it, but right now there is a bit of a row going on because Bristol Palin (Sarah Palin’s daughter) is getting high numbers of favourable votes even though the judges keep marking her down because they don’t consider she is very good. The suspicion is that all the people who support her mother politically are registering votes for the daughter. By the way, the mother has said that she will most likely be running for President and that she thinks she can oust Obama. Anyone who votes for her is nuts, she quit her governorship in Alaska part way through the term, what makes anyone think she won’t do the same to the Presidency?

The news is still full of the royal couple, I have a feeling we are going to get a tad tired of them by the time the wedding occurs and then it will all start again. I gather one of the big problems about the wedding is that they don’t want to spend TOO much money because of the economic situation in Britain at the moment. I would think the tourism which would be generated by the wedding would be a boost for the economy.

Last night, Matt made a dish we haven’t had for a long time, but which we both enjoy very much.

Potato and Spinach Galette

Happy Cooking by Jacques Pepin

Serves 4 (they say)

This main course vegetable dish is prepared in a non-stick skillet or omelet pan so it will release easily when inverted onto a plate for serving. The word galette denotes a flattish, disk shaped pancake here; this one is really a “sandwich” of potatoes pan fried in a skillet with a filling of garlic-flavoured spinach. This galette is especially good in summer with a green salad accompaniment

1 lb. spinachPotato and Spinach Galette

1 1/2 lbs potatoes (3 or 4) preferably Yukon Gold

3 Tbs virgin olive oil

1 Tbs unsalted butter

1/2 tsp salt

4 large cloves garlic, peeled and very thinly slices (1 1/2 Tbs)

1/4 tsp freshly ground black pepper.

If you will bake the galette immediately after preparing it, preheat the oven to 400°F. Remove and discard the tough stems and damaged leaves of the spinach and wash the rest.

Wash the potatoes, peel them and cut them into very thin slices by hand or in a food processor fitted with a slicing disk. Wash the slices, drain them and pat them dry with paper towels.

In a 10-inch nonstick ovenproof skillet (preferably an omelet pan), heat 1 Tbs of the oil and the butter until they are hot. Add the potato slices and season them with 1/4 tsp of the salt. Sauté over high heat for 2 or 3 minutes, gently stirring the potatoes, until all the slices are coated with oil and butter and are just starting to soften and become transparent. Transfer the potatoes to a plate and set them aside.

In the same skillet (unwashed), heat 1 Tbs of the remaining oil until it is hot. Add the garlic and sauté it for 10 seconds. Then add the spinach, the remaining salt and the pepper and sauté for about 2 minutes, until the spinach is wilted and most of its liquid has evaporated. Transfer the spinach to a plate and set it aside.

Place the remaining Tbs of oil in the same skillet and arrange a layer of potato slices in an attractive pattern to cover the bottom of the pan, extending about 1/2 inch up the sides. Place another layer of potatoes on top, using half the potatoes for the two layers. Spread the spinach on top of the potatoes and cover it with the remaining potatoes (the recipe can be prepared to this point up to 6 hours ahead.)

When you are ready to serve the galette, bake it in a 400°F oven for 30 minutes. Remove the skillet and place it on top of the stove over medium to high heat for 2 to 3 minutes to brown the bottom layer, shaking the pan so the bottom of the galette doesn’t stick to it. Invert the galette onto a large plate or platter and cut into wedges to serve.

Have a great day


No comments:

Post a Comment