Rosti

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             FOOD FUNNY
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David Schronce didn't say this was a true food funny, but I'm willing to
bet it has happened more than once:

It was meal time on my cross-country flight and the flight attendant
asked me if I would like dinner. "What are my choices?" I asked.

"Yes or no," she replied.

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             TODAY'S RECIPE
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This classic Swiss way to cook potatoes became popular in the US back in
the '50s and '60s when fondue was all the rage. For best results use a
waxy potato such as a red-skinned variety.

Rosti (Swiss Shredded Potato Pancake)

4 Tbs (60 ml) butter
1 1/2 lbs (675 g) waxy potatoes, peeled and coarsely shredded
Salt and freshly ground pepper to taste

Heat the butter in a heavy 10-inch (25 cm) skillet over moderate heat,
tilting to completely cover the bottom and the sides of the skillet. Add
the potatoes, press into a pancake with a spatula, and cook until
browned on the bottom, about 5 minutes. Flip by placing a large platter
over the skillet, inverting the skillet and platter together, and then
sliding the potatoes back into the skillet. Continue cooking until the
second side is browned. Season with salt and pepper and cut into wedges.
Serves 4 to 6.
Received on Thu May 28 19:38:57 2009