Chef on a Shoestring

Ira Freehof
Comfort Diner
October 30, 1999

3 Idaho potatoes, peeled and diced
2 tablespoons butter
1 tablespoon minced shallots
1 egg, beaten
1/2 teaspoon salt
pinch freshly ground black pepper
1/2 cup vegetable oil

Place potatoes in a medium sauce pan with enough cold water to cover. Bring the water to a boil and cook the potatoes until fork tender. Drain the potatoes and return them to the pan and cook over low heat for 2-3 minutes more, shaking the pan. Transfer the potatoes to a mixing bowl.

Heat the butter in a skillet over medium heat. Add the shallots and cook until translucent about 4-6 minutes. Add the butter, egg salt and pepper to the potatoes and stir to combine. When cool, shape mixture into 8 small pancakes.

Heat about 1/4 inch of oil in a skillet over high heat. Add the potato pancakes and cook 2-3 minutes or until golden brown. Turn the cakes and reduce the heat to medium and cook for 2-3 minutes more. Drain the cakes on the paper towels and serve with applesauce, recipe follows.

3 granny smith apples, cored and cut into medium chunks
8 ounces orange juice
1/4 cup brown sugar
1 small cinnamon stick (or 1/2 teaspoon ground cinnamon)
2 whole cloves
1/4 teaspoon ground nutmeg

Combine all ingredients in a heavy saucepan and bring to a boil. Reduce the heat to simmer and cook until the apples are fork tender. Remove from the heat and mash all the ingredients together using a potato masher.

2 pounds London Broil
8 ounces button mushrooms, sliced
2 medium green peppers, washed, cored and sliced thinly
1 large Spanish onion, peeled and sliced thinly
salt and pepper to taste
3 tablespoons vegetable oil

Pre-heat a heavy bottom skillet over high heat for 5 minutes. Season the London Broil with salt and pepper and 1 tablespoon of oil on both sides. Place the meat in the pre-heated pan and cook for three minutes on each side. This will cook the meat to a medium rare temperature. Cook longer for more well done meat. Remove the meat from the skillet to a wooden cutting board or large plate and cover loosely with aluminum foil and allow to rest for 5-10 minutes. While meat is resting add the remaining oil to the skillet. Add the sliced onions and cook for 4 minutes stirring often. Add the peppers and cook for another 4 minutes stirring often. Add the mushrooms and cook for 2 more minutes.

Slice the steak in 3/4 inch slices and top with the vegetable mixture and serve over garlic bread, recipe follows.

1 loaf Italian Bread
6 tablespoons butter
3-4 large cloves garlic, minced

Cut bread in half lengthwise. Combine minced garlic with soften butter and spread evenly over bread. Toast under broiler element of oven until golden brown.

8 graham crackers
12 marshmallows
1 large milk chocolate bar

Make a sandwich placing 3 marshmallows and 1/4 of the chocolate bar between two graham crackers. Wrap in foil and place in 250 degree oven for 5 minutes. Unwrap and enjoy!