November in New England is special. Most of the leaves have fallen, the bird feeders are out (and busy with occupants), the skies are filled with migrating birds, porch furniture has been stored and we ready ourselves for the next beautiful season.
This month brings the wonderful Thanksgiving holiday, a meal which brings family and friends together to sit down to enjoy those familiar dishes that change very little from year to year.
Somehow, the best dishes are those made from recipes handed down from generation to generation. My grandmother made something she called “Potato Nick,” a potato-based bread. It was a big favorite for me. Sadly, Grandma passed on without passing on her secret for this delicious bread.
Luckily, my Aunt Pauline (Grandma’s youngest child—my mother was her oldest child) had a version that I think comes pretty close to Grandma’s. My cousin Andrea recently requested I send her the recipe. Hence, I am motivated to share it with you. Mark Bittman of the New York Times also published a version in 2005 that he called “Potato Nik.” Both recipes are potato-based, but one is baked and uses yeast while the other is cooked in a frying pan. I will share both so you can compare.
Grandma Singer’s “Potato Nick”
Ingredients
· 4 lbs. potatoes (Idaho or russet)
· 2 large eggs
· ¾ c oil (vegetable or canola)
· 2 packages dried yeast
· “enough flour to make a paste”
· Salt and pepper to taste
Directions (note: Aunt Pauline’s directions are a bit vague and leave room for interpretation)
1. Grate potatoes—Grandma did it by hand and using a food processor is not quite the same.
2. Add eggs, salt and pepper
3. Melt yeast in ½ cup hot water (I believe she meant to dissolve it)
4. Add enough flour to make a paste and mix all ingredients well.
5. Place in a bowl and place in a warm place
6. Let mixture rise until it fills bowl (about two hours)
7. Grease well a 9x12 inch baking pan
8. Knead dough well and place into the pan in which you plan to bake it.
9. Let the dough rise again (about one hour).
10. Bake in a 350° pre-heated oven “until it’s done.” (note : when the top is nicely browned, you are very close to finished)
Good luck. I wish Grandma were here to help.
Mark Bittman’s “Potato Nik”
Time: About 40 minutes
· About 2 pounds baking potatoes, like Idaho or russet, peeled
· 1 medium onion, peeled
· 2 eggs
· Salt and freshly ground black pepper to taste
· 2 Tbsp plain bread crumbs or matzo meal
· Neutral oil, like corn or grape seed.
1. Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.
2. Put about 1/8 inch oil in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When oil is hot (it will shimmer) put all the batter in pan and smooth the top. Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.
3. To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan, if necessary, and slide pancake back in, cooked side up. Cook 15 minutes longer, until nicely browned. Serve hot or warm.
Let me know about your experience, especially if you try Aunt Pauline’s recipe. You can e-mail me at chefricklevy@hotmail.com.
