“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~ Luciano Pavarotti
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
A couple weeks ago we headed to Lake Superior for a few days with dear friends… this week we head to Bad Medicine Lake near Itasca State Park celebrate Thanksgiving for a few days with dear family. Our time together includes some serious eating, some serious playing… and some serious lefse making and eating! Love this photo of our grandson at Thanksgiving few years ago… you know it’s serious when the tongue comes out…
RECIPE OF THE WEEK
My husband learned to make lefse from his father and he is now passing it on to our son and anyone else who is interested. The trick is starting with real potatoes riced twice, chilled dough, and rolling it thin and even. This week’s recipe is my husband’s traditional family recipe for potato lefse… very tender and delicious!
- 10 pounds white (russet) potatoes
- 1 cup butter
- 1/2 cup whipping cream
- 4 teaspoons salt
- 2 tablespoons sugar
- 2 cups flour, plus more for rolling
Peel, cut up and boil 10 pounds of white (russet) potatoes in a large kettle with 2 teaspoons of salt. When tender, drain and rice the potatoes into a large bowl while still hot. Mix with an electric mixer into two batches, each with…
- 7 cups hot riced potatoes
- 1/2 cup butter
- 1/4 cup whipping cream
- 1 teaspoon salt
- 1 tablespoon sugar
Place each batch in a gallon zip lock bag and refrigerate overnight.
When ready to roll, take out one bag at a time… the cooler the dough the easier it is to roll. Rice one batch again, into a large bowl. Add a rounded cup of flour and mix well.
One at a time, pinch off dough and actively shape into a two-inch ball. Using a grooved rolling pin, roll into a thin round on a stretched pastry cloth, turning once or twice to avoid sticking.
Cook on a dry griddle at 450 degrees (flipping to cook evenly on both sides) and place between dishtowels or other fabric to keep soft while cooking the rest of the batch. Fold into quarters, wrap with plastic wrap and place in zip lock bag…traditionally three rounds to a package.
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