TOP 5 STUFF OF 2010/ALL TIME

TOP 5 THINGS YOU CAN MAKE OUT OF A POTATO

(or confessions of a potato addict)

By Zofia Ciechowska

1. Placki ziemniaczane!

A Polish dish which translates into potato pancakes (the English name is crunchless, so don't bother with it). I would eat fucktons of these as a child and I still do whenever my Polish gran makes them for me. They are dead easy to make: Peel and grate 6 large, starchy potatoes. Peel and grate a small onion. Mix both in a large bowl. Crack in 2 eggs, add 3-4 tbsp. of flour, then salt and pepper to taste. Stir well. Heat some sunflower oil in a pan, spoon thin layers of potato pancake mix into the pan, fry on both sides until crispy and golden. Drain on some paper towel and eat piping hot with a sprinkling of sea salt, or a dollop of sour cream/natural yoghurt, or with a bit of sugar like my granddad does. Now you’re basically Polish!

2. Spanish tortilla or omelette or whatever it’s called!

Fucking hell, I love this stuff so much I could probably eat it for the rest of my life and still ask for it on my deathbed. Apparently, the Spanish Civil War erupted because the Spanish could not agree whether it should be made with or without onion. I opt for onion because I am also addicted to them. The best thing about this thing is that it can be eaten hot or cold. Although I still haven’t figured out how to actually not eat this thing before it goes cold. A good recipe can be found here.

3. Patatje Oorlog!

My pre-pataje oorlog days seem like a blur. (Non-Dutch speakers, the name means chip war!) For those who don't know this rare delicacy (shame on you) this should be Holland's top export product (aside from the stroopwafel). Smothered in saté sauce and mayonnaise and a sprinkling of onion, patatje oorlog is eaten out of a flimsy plastic tray/greasy paper sleeve with one of those mini T-Rex clawed forks. Please refer to patat’s Dutch Wikipedia page for a full list of crazy Dutch chips and sauce combinations. I also like chips with salt and vinegar, so they can tie with patatje oorlog.

4. Potato stamps!

Remember these? Slice a large potato in half and carve out a shape in its flesh. Dip in poster paint and apply to paper/walls/clothes/annoyed friends and pets.

5. A Spud gun!

So I haven’t done this, but it looks so ridiculous, I had to post it here. WARNING: this could be quite dangerous…I think? Maybe make a mini one first before you move on to a potato bazooka.

The Subbacultcha Blog will be compiling a daily Top 5 of [insert serious/ridiculous category here] of 2010/all time for its followers during December! If you have any cheeky lists up your sleeve, send them over to zofia(at)subbacultcha.nl, we'd love for you to join in!

HIGH PLACES VS. VEGAN CREPES AND GRAPEFRUIT SALAD

The way to a band's heart is through their stomach! If you read the June issue of Subbacultcha magazine, you probably got a load of our vegan courgette cake made for High Places. Well, here is the main course recipe we served them before they got pudding. Make it for your loved ones or just for yourself, this is some tasty stuff.

Ingrédients:
(If you are an unorthodox vegan and would rather have some milk and butter in this recipe, go for it!)

For the crêpes (makes 8-10):
1/2 cup soymilk
2/3 cup water
1/4 cup vegetable oil
1 cup flour
1/4 tsp salt
2 tbs water, to thin if needed

For the stuffing:
3 medium sized potatoes (peeled and diced)
2 sweet potatoes (peeled and diced)
1 red onion (diced)
4 cloves of garlic (finely chopped)
1 red bell pepper (diced)
1 courgette (thinly sliced)
Fresh basil, thyme, oregano or whatever you have growing in your garden/on your balcony.
Salt and pepper to taste

For the salad:
An assortment of lettuce - radicchio, rocket, watercress, butter salad etc.
1 avocado
2 ripe tomatoes
1 bell pepper
1 grapefruit
salt, pepper, balsamic vinegar, extra virgin olive oil, and a drop of mustard

Start off by making the crêpes. Place all the ingredients in a blender or in a bowl. Blend or whisk until smooth. Transfer to a measuring cup (for pouring) and refrigerate for 30 minutes. While the batter is refrigerating, prepare your fillings.

Boil the potatoes and sweet potatoes in a pot until soft.

While they are boiling, get a large pan, pour some olive oil in, and gently fry your onion and garlic. When lightly golden, add the red bell pepper and courgette, add a splash of water if they start sticking to the pan. Stir gently, add the fresh herbs, salt and pepper and patiently wait until everything is golden brown and beautifully caramelised. A splash of balsamic vinegar wouldn't go amiss at the end.

Drain your boiled potatoes and mash them with a bit of (soy)milk and/or (vegan) butter. Now, add the caramelised vegetable mix you have just made and stir it all together. Taste, add whatever salt/pepper/herbs you need and set aside.

Get your crêpe batter out, warm a tiny drop of oil in a non-stick frying pan and pour a ladle of the batter in to form a thin layer. Fry for approx. 2-3 minutes on each side and flip onto a warm plate. Do this until your batter cup runs dry.

To assemble your vegan pouches, spread a generous helping of vegetable mash on your crêpe, fold the two opposite edges of the crêpe in and then roll the whole thing. If desired, you can simply roll them into cigarette/joint-like tubes, whatever works! For the unorthodox vegans out there, a nice grating of parmesan cheese is recommended!

For the salad - rip up your lettuce leaves, chop up your avocado, tomatoes, bell pepper and grapefruit. Toss it all in a bowl. Mix up your olive oil, balsamic-v, mustard, garlic and salt and peppa in a little dish, add some warm water to dilute if necessary and pour onto your salad. Make sure you have a lot of dressing because it goes really well with the crêpes!

Get a fork and a knife, or allow that and eat with your hands. Just do what Rob and Mary from High Places did:

If you have any leftovers, these babies taste great if you refry them the next day!

By Zofia Ciechowska
Photos by Nick Helderman