Showing posts with label Rosti. Show all posts
Showing posts with label Rosti. Show all posts

Tuesday, September 6, 2011

We start with one line...

For all writers,
this is where it begins.

...a basic idea, a single line. 
To that line, we add another,
and another.

As the lines add up,
the story grows...

...and grows...

...until our new work takes shape,
and, eventually, it's finished!

Then what?

Hey, what's that building behind
our Union Square sidewalk artist?

A bookstore. Great! 
Let's go inside...

...because today is the day our own
Krista Davis' new work is
(officially) finished.

Congratulations, Krista, on the release of
your 5th Domestic Diva mystery, 

Cleo Coyle
I already have my copy, and I'm looking forward to diving into it later this week. The reviews are excellent, by the way. If you missed Lesa Holstine's post on The Diva Haunts the House, you can read it here. 

As for today's recipe, Krista inspired that, as well. She's shared so many amazing recipes on this blog, that it was hard to choose which one to celebrate. 

Then, over the weekend, my husband and I enjoyed a lovely brunch that included Krista's recipe for Rosti potatoes. We make these all the time, using Krista's tips, so I snapped a few photos, and thought, hey, everyone should make these--and I'll bet our newer followers never saw this recipe.

If you’ve heard of the dish but never attempted it, here's your chance. Krista will teach you the simple technique that I now use, and you can, too. Just click here for her recipe and eat with joy!

Rosti Potatoes a la Krista Davis!

Before I depart, I have few final links for some fun book giveaways...

The Diva Haunts The House: A Domestic Diva Mystery by Krista Davis

You can enter to win an autographed copy of Krista’s The Diva Haunts The House from the Dru's Book Musings by clicking here. (Hurry, contest ends 9/12.)


Murder by Mocha: A Coffeehouse Mystery by Cleo Coyle

Dru's Book Musings is also holding a giveaway for a signed copy of my new release Murder by Mocha. Enter by clicking here. (Hurry, contest ends at midnight tonight!)

Debbie's Book Bag also has a midnight deadline for a copy of my book (unsigned but free). Hurry! Click here to enter her giveaway.

Blogcritics is holding a giveaway for a signed copy of Murder by Mocha. You can enter the Blogcritics' contest here. (Not many entries on this one, yet - good chance to win! Contest ends this Friday, 9/9.) 

Lori’s Reading Corner is giving away a signed copy, too. You can enter Lori's contest here. (Contest ends 9/13.) 

Juju, another follower of this blog, is also giving away a signed copy at her lovely Tales of Whimsy blog here. (Contest ends 9/15.)

Congrats again to Krista
on her Official Release Day!

Read with joy,

~ Cleo Coyle, author of 

Saturday, September 12, 2009

Rosti -- Is It Worth the Trouble?

I think we all have default recipes. The ones we rely on because they never fail. Everyone likes them, and we've made them so often that they're no-brainers. For me, mashed potatoes have been a consistent winner, but I've been looking at other potato recipes and ran across rosti, which my mother used to make when I was a kid.

While some think it's a German dish, it's actually Swiss, and quite old. Think of it as a slightly more sophisticated cousin of hash browns, or a relative of the potato pancake. It's deliciously crunchy on the outside and soothingly soft on the inside. Like a lot of recipes that have been around for a long time, there are too many variations to count. Some people recommend par-boiling the potatoes, some cook the potatoes before shredding, and some use them raw. You can add all sorts of interesting things like cheese, onions, or zucchini, but I love a plain, basic rosti.

A basic rosti contains only potatoes, salt, and pepper. Sounds simple, but a rosti can be tricky. It takes a little tweaking to get it right. I've come to the conclusion that the difficulties lie in the temperature at which it cooks, and the thickness of the rosti.

I'm far too lazy to cook the potatoes first, so I use raw Idaho potatoes. Most recipes call for a volume, like a pound. For me, that turned out to be three small Idaho potatoes. Yellow Yukons should work well, too. Hint Number One: Don't use too many potatoes. The rosti should only be about half an inch thick.

The second potential pitfall is temperature. Hint Number Two: The rosti has to be started at the low side of moderate heat and then cooked over moderately low heat. On my stove "6" is the middle heat temperature. I start the rosti at 5 and immediately turn it down to 3.5, which is a fairly low temp. If you have a non-stick pan that can brown food, it might be a good choice for this dish, but you'll probably have to change the temperatures and times a bit. I use a plain skillet.

1 10-inch skillet

1 pound potatoes
3/4 teaspoon salt
pepper to taste
2 tablespoons butter
1 tablespoon olive oil

1. Peel the potatoes and shred them. I zip them through a food processor in seconds.

2. Place the raw potatoes in a bowl and add the salt and pepper. (3/4 teaspoon of salt works well for me, though you may prefer more or less salt) Toss with two forks to distribute.

3. Melt 1 tablespoon of butter with 1/2 teaspoon of olive oil over moderate heat.

4. When the foaming stops, add the potatoes, spread, and press flat.

5. Turn the heat down to moderately low, and let cook about 10 minutes.

6. Slide a spatula underneath the potatoes to loosen, place a dinner plate over the pan, and flip to remove the rosti from the pan.

At this point, if there are remaining bits in the pan, take a minute to scrape them out or to wash the pan so they won't burn when you cook the other side.

7. Add the remaining 1 tablespoon of butter and 1/2 tablespoon of olive oil. When the foaming stops, slide the rosti back into the pan and cook over moderately low heat for 10-12 minutes or until cooked through.

8. Slide out of the pan and onto a plate. Cut in fourths to serve.

Warning! This should serve four. However, it's usually so good that two can easily eat it. And when I left the kitchen briefly the other night, a certain dog, who will not be named, proved that one rosti is the right size for a 110 pound dog. He thought it was well worth the trouble and so do I. Don't be discouraged if it's not perfect the first time. Once you get the hang of it, a rosti is a no-brainer!