Blue Potato and Bacon Latkes with Farm Stand Salad
It’s been a long time! This is mostly due to camera custody issues, but also to a lot of life stuff that has kept me out of the kitchen for awhile–moving, general regrouping, and a very busy season at work. Anyways, my apologies for this long lapse. And, thank you if you are still reading.
To celebrate my return to blogging and the city’s return to farmer’s market season, Melissa and I got up early to get the best pick of things and to let the market inspire a meal. After a long, marketless winter, it was amazing to be presented with so much bounty this morning. The Wicker Park farmer’s market has only been open for two weekends so far, so I have been jonesing for it. The whole city opens up in the summer–people dine al fresco, ride their bikes, crowd the beaches, go to baseball games, and eat vegetables. It can be hard to pry the Lou Malnatti’s deep dish out of some Chicagoans’ hands, but the many local farmer’s markets make a valiant effort to do so.
In truth, culinary culture in Chicago is pretty vibrant, and the markets are always full of people, including mini ones and canine ones. Melissa and Sean and I brought their dog, Jackson, who seemed to have forgotten how glorious a place the market can be. With all the stimuli, Jackson was in heaven. And I have to say, so were we.
With apologies to the Jews, this is what we came up with.
Blue Potato and Bacon Latkes with Lemon Cream
10 slices of bacon
1 lb blue potatoes
2 cloves garlic
1 c. flour
1 tsp. ground coriander
salt and pepper to taste
canola oil for frying
1 c. sour cream
1/2 c. plain yogurt
Fry up the bacon and let drain and cool on paper towels. Drain all but about a tablespoon of the bacon fat from the frying pan.
Line a colander or sieve with paper towels. Shred the potatoes and transfer to the towel-lined colander. With paper towels on top, squeeze out as much liquid as possible. Finely dice the garlic and shallots and set aside. Chop the bacon.
In a large bowl, whisk two eggs with salt, pepper, and coriander. Add the potatoes, garlic, shallots, and bacon. Pour in the flour and mix all ingredients together.
In your bacon frying pan, heat about 6 tablespoons of oil until you can see a bit of smoke rise from it. Add a dollop of the potato mixture and flatten it out with your spatula. When you can see the bottom edges brown, flip it and let the other side brown. It’s about 2–3 minutes per side.
Let the finished ones drain on paper towels. Serve with lemon cream, which is just a combination of all three ingredients listed above.
We served this with a beautiful, simple market salad:
2 heads wild arugula, destemmed
1 bunch radishes, chopped
1/2 lb. sugar snap peas, quickly blanched and cooled
Melissa made a vinaigrette with shallots and lemon. When she sends me the recipe, I will post it.
The meal was simple and had the freshness of a lemony zing and crunchy greens. Not to mention bacon.