Fridays Recipe from Gel Friday and contest extension.

Ok, I forgot to let the authors know about my birthday contest so I’m extending the contest until Wednesday so spread the word and maybe I’ll get some new followers, we’re close to 100 and when I get a 100 or more subscribers there will be a giveaway.

Stephanie my oldest and my gel Friday  has missed doing her recipes for everyone and they other she tried out a new one and it was delicious so here it is for you Blue Cheese Potato Cakes and yes they do taste even better served with the sour cream. Stephanie took a picture of one of the cakes on her new little china tea saucer. It has a chip but she got it and the tea-cup because she loved the shamrocks on it.  BTW remember Stephanie loves all things Celtic so if you know of any single Irish or Scotsman send them her way and make me happy. LOL

The New Irish Table: 70 Contemporary Recipes by Margaret M. Johnson. Chronicle Books, San Francisco. ©2003

Blue Cheese Potato Cakes           makes 12 servings           pg 105

• 1 ½ – 1 ¾  lbs potatoes, peeled and cut
• 2 tbsp unsalted butter
• 2 tbsp minced chives
• 1 tbsp minced garlic
• ¼ tsp ground nutmeg
• Salt and pepper
• 2 tbsp minced dill
• 2 tbsp minced flat leaf parsley
• 1 c. ( 4 oz) Cashel blue cheese, crumbled
• 1 egg yolk
• 1 c. all-purpose flour
• 2 eggs beaten with ½ c. milk
• 1- 1 ½ c. seasoned bread crumbs
• Sour cream for topping

1)      Cook the potatoes in salted boiling water for 12-15 minutes, or until tender. Drain and mash.

2)      In a small skillet, melt the butter over low heat. Cook the chives and garlic for 1-2 minutes or until soft. Stir into the mashed potatoes. Stir in the nutmeg, salt, pepper, dill, and parsley. Remove from heat and cool completely. Stir in the cheese and egg yolk. The cheese should remain in lumps throughout the potatoes.

3)      Shape potato mix into 12 cakes and refrigerate for 10 minutes to firm.

4)      Lightly dredge in flour and coat with egg mixture, then the bread crumbs. In a large skillet, heat oil over medium-high heat. Add the cakes and cook 3-5 minutes on each side, or until brown. Serve with a dollop of sour cream.

Seasoned Bread Crumbs              makes ~1 cup                    pg 30

1)      Cut 5-6 slices of stale baguette into ½ inch cubes. Place in a blender/food processor fitted with grating attachment. Add 1 teaspoon (tsp) dried parsley, ¼ tsp dried basil, ¼ tsp dried oregano, and salt and pepper. Process for 15-20 seconds or until fine crumbs.

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