The road to Tuesdays (with Dorie) is paved with good intentions.
The potatoes were prepped and ready to go for a Sunday afternoon cook off. I had every intention of turning these into a pre-dinner snack. Or something...
And then, life happened.
The girl was inviting guests over. House chores had to be done. Dinner plans had to be changed.
Sunday became Monday. Work happened. Doctor's appointments happened. Sick kids happened. The pot of macaroni & cheese left on the stove with the burner on for many hours happened (by aforementioned sick kid).
At 8:00 PM Monday night, potato lefse finally happened. And promptly went into the freezer to finish happening another day.
Reality isn't very pretty, isn't it?
Because this was a Beatrice Ojakangas recipe, I knew I couldn't pass it up (nor did I want to ruin my 100% participation status in TWD/BwJ). I am a pretty big fan of Mrs. Ojakangas - her books the Great Scandinavian Baking Book and The Great Holiday Baking Book [3 gold stars for this one] are both pretty stellar and worthy of shelf space. The Best Casserole Book Ever is solid as well. Her recently released The Soup and Bread Cookbook is also finding some good use in my kitchen.
In case you aren't familiar, potato lefse are essentially a soft crepe/pancake-like flat bread. Cooked potatoes are run through a food mill (or ricer), blended with cream, butter, sugar, salt and allowed to hang out in the refrigerator for a day or so. Eventually, some flour is worked in to make a dough and the lefse are divided up into balls of dough and rolled out and fried in a hot griddle.
With a little bit of patience, they aren't too difficult to make (see above for my lefse survival kit - the tools are not really traditional, but they work - especially the tool hanging out in the top left hand corner...). If you have flour and can roll out a round of dough reasonably well, this is totally doable. A thick spatula and steady hands made the whole transferring to the pan & flipping the lefse over part work (as long as you are careful with your fingers when arranging the dough in the very hot cast iron skillet...)
The end result was a very soft flat bread that seems like it would be perfect for all sorts of fillings - both sweet and savory (one site even recommended hot dogs, if that's your thing).
One of these days, I will play around with those disks hanging out in my freezer. Good intentions and all that, you know?
Peace out. XO
This post participates in Tuesdays with Dorie. Beatrice Ojakangas posted a recipe for potato lefse here on her blog.