jénoise's side dish page

• 3 pounds potatoes, peeled and cut into 1-inch chunks
• 1 cup apple cider or juice
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/2 pound of white onions, thinly sliced
• 1/8 teaspoon fresh-ground black pepper

put the potatoes, cider, and salt in a large pot and bring to a boil. reduce the heat, cover, and simmer, until the potatoes are tender, 25 minutes.

to a sauté pan, on medium-high heat, add 1 tablespoon of butter and add onions. continue cooking on medium-high heat until soft, then reduce heat to low and allow to caramelize.

mash the potatoes with the cider until smooth. Add the butter and pepper and heat just until the butter melts. top with onions and serve.

barb miller's pickled beets

• 3 pounds of beets
• 1 teaspoon whole allspice
• 6 whole cloves
• 1 cinnamon stick
• 3/4 cup sugar
• 2 cup vinegar
• 1/2 cup water

leaving root on and 2-3 inches of stem, cook beets until tender in salted water in a large sauce pan. drain beets and allow to cool enough to handle them.

remove beet skins by gently pressing skins under cold water. if beets are small, leave whole -- otherwise slice or cube.

**** PUT JARS AND LIDS IN BOILING WATER TO STERILIZE****

tie spices in a piece of cheesecloth. heat sugar, vinegar, water and spices to a boil in a heavy pan. add prepared beets and boil 5 minutes.

remove spice bag and put beets in hot jars and seal.

janssons frestelse (jansson's temptation)

• 6 tablespoons unsalted butter
• 10 baking size russet potatoes, cut 1/2x1/2 inch sticks (like french fries)
• 10 swedish anchovies, cut into small pieces; reserve liquid
• 2 whole white onions, chopped and sautéed until soft
• 3 tablespoons unbleached flour
• salt and white pepper to taste
• 1 1/2 cups of heavy cream

preheat oven to 375 degrees f.

add anchovy liquid to heavy cream and combine; set aside

grease a casserole dish with 2 tablespoons of butter. place a third of the potatoes in the bottom of the dish. add half of the anchovies, onions, 1 1/2 tablespoon of flour, 2 tablespoons of butter and salt and pepper to taste. layer with another third of potatoes. add the remaining anchovies, onions, flour, butter and seasonings. cover with the remaining potatoes. pour the cream mixture over the top.

bake covered for about 1 hour. uncover and continue baking for an additional 20 minutes or until lightly browned on top.