The Halloween candy has been replaced with Christmas candy, which can only mean one thing: Thanksgiving is getting closer. As a kid I didn’t care much either way about Thanksgiving (probably because as a kid I had little to do with the preparations, the decorations were kind of boring and there were no presents). But now Thanksgiving is one of my favorite holidays. While most of my friends (and me, too) go home for Christmas, many of them stick around for Thanksgiving and host dinners at their homes. So for us, Thanksgiving is our holiday with friends.
One Thanksgiving dinner I always try to attend is the one hosted by my vegan friends. They’re also craft beer-lovers, and so every year I bring them a vegan dish that also features beer in the recipe. This year, I’m bringing this Eye of the Hawk Potato Galette. It’s crazy easy and crazy good. I found this recipe on the Beeroness’s site, and l will be the first to point out that her version is really pretty. I didn’t have a spring-form pan, so I muddled my way through with a regular square pan. But it tasted great, and I’m sure my friends won’t mind.
¼ cup olive oil
1 Tsp chopped fresh rosemary (or ⅓ tsp dried)
1 Tsp chopped fresh sage (or ⅓ tsp dried)
1 tsp salt
½ tsp pepper
½ tsp garlic powder
4 lbs. russet potatoes cut into ¼ inch slices.
⅓ cup Eye of the Hawk
Preheat the oven to 400°F.
Mix together the olive oil, rosemary, sage, salt, pepper and garlic powder in a small bowl. To meld the flavors, microwave the mixture on high for 45 seconds and then let sit for five minutes. If you don’t have a microwave, you can heat the mixture to boiling in a small pan, then let it sit.
Overlap the potato slices in the dish to form the first layer. Brush that layer with the olive oil mixture, and then build a second layer on top. Brush that layer with the olive oil, and continue the process until you have used all the potatoes. Once the potato layers are completed, pour the ⅓ cup of Eye of the Hawk on top.
Cover the pan with aluminum foil and bake for 25 minutes at 400°F. After the 25 minutes have passed, remove the foil and bake for 30 more minutes, or until the potatoes are tender.
Remove the potatoes from the over and pre-heat the broiler. Place the potatoes under the broiler and cook for about five minutes, until they are nicely brown on top. Remove the potatoes from the over and press down firmly, then let cool and serve.
- Potato galette is traditionally cooked in a round pan or skillet and served in wedges. The Beeroness used a spring form pan—often used to bake cheesecakes—while others used a cast iron skillet. I don’t have any of those things, so I used a regular square glass pan with parchment paper on the bottom. If you want nice wedges, which do look impressive, the cast iron or spring form pans are the way to go.
- If you heat the oil mixture in a small frying pan, make sure to heat it very slowly. It will come to a slow simmer in a few minutes. Too fast will burn the herbs. Trust me. I know.
What’s for dinner?
Do you have any favorite holiday meal recipes to share? Or any holiday horror stories to keep us amused? All are welcome in the comments below!