Thinly sliced potatoes with spinach, tomatoes and olives

Sliced potatoes with spinach, olives and tomatoes

Sliced potatoes with spinach, olives and tomatoes

Machucha is the story of making and losing a friendship. It’s about all of the small and surprising moments of connection, and the surprising differences as well. About discovering that the way your family lives and what they consider normal is not normal for everyone else. Small kindness and revelations add up to form something stronger and warmer. But we understand the fragility of the relationship, too, that feeling of almost holding your breath, hoping and fearing, which is all part of the ordinary and extraordinary occurrence of making a friend when you’re twelve years old. That Machucha is set in Chile during the 1973 Coup d’état adds to the tension and heartbreak, but the real drama is one of friendship. We see the historical events as a child sees them, with confusion, fear, and a horrible sense of powerlessness. Gonzalo Infante is a student at a private Catholic school in Santiago. His family is wealthy but far from perfect, in ways that are also bewildering and unsettling to an uncomprehending boy. A handful of poorer students is introduced to the school, and they’re treated with inevitable mockery and bullying. Gonzalo befriends Machucha, a boy who lives in a shantytown. The story of their friendship is joyful and sad and haunting. The film is quiet and subtle but resonant. We see that all of the cruelty and brutality of our political world starts as suspicion and misunderstanding and fear of people who are different. And any hope for change comes from small moments of connection between ordinary people, and from empathy and friendship.

Thinly sliced potatoes layered with spinach, tomatoes and olives

Thinly sliced potatoes layered with spinach, tomatoes and olives

I may have mentioned that I got a new food processor for Christmas. It’s a marvel! It’s so fast and quiet and efficient. I used it to slice these potatoes very thinly, and then I layered them with a sort of sauce of spinach, tomatoes, capers and olives. I also added some grated smoked gouda, but you could use mozzarella or goat cheese or leave the cheese out altogether and this would be vegan. I made mine quite shallow in a big French cake pan, but you could make it with more layers in a deeper pan. You might need to cook it longer, though.

Here’s Bicicleta from the Machucha soundtrack.

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Thin-sliced potatoes, 3 ways

Potatoes with rosemary, sage & smoked paprika

This is my 300th post! Considering I post a recipe almost every time, and sometimes more than one per post, that’s gotta be nearly 300 recipes. Phew. I’m simultaneously giving myself a little pat on the back and wondering why I spend so much time on this! For my 300th post, I’ll talk about something simple and enduringly good. Potatoes. I love potatoes. I don’t remember always loving them, but in the last few years, I feel like I want to eat them every night! They’re so comforting, and versatile, and they have a wonderful, subtle flavor all their own, but they’re so generously accommodating to other flavors. I like them roasted – any size. Cut into large chunks and tossed with rosemary; cut into nice thin roasted slices; cut into tinsy pieces, and then roasted till they’re little crispy nuggets. I love them mashed. Mashed potatoes are as fun to play with as they are to eat. You can make mountains and moats and volcanoes, with little pools and rivulets of melted butter. I’m something of a mashed potato purist, (butter, salt, pepper) but tarragon-roasted garlic mashed potatoes are very nice, too. I crave french fries, sometimes. I don’t drink beer, very often, but sometimes I like the idea of going to a bar in the afternoon and having a big plate of french fries and a pint of beer. David and I have a small tradition of going into New York and finding a place to have french fries, hummus, and a glass of red wine. There’s nothing better after a day of walking and looking. I don’t have a deep fryer, but I oven-roast french fries from time to time. I like them with a savory vanilla sauce. It’s my tribute to fries and a vanilla milkshake.

One of my favorite ways to eat potatoes is to slice them quite thin (1/4 inch-ish) parboil them, and then layer them in a dish with herbs, herb-infused milk, or butter, and bake them till they’re crispy on the outside and soft and flavorful on the inside. In this scenario, the possibilities are endless. You can use any herbs or spices that you like. You can always add cheese, if you’re in the mood. One elaborate version is this with sofrito and fennel. I’m going to suggest a few versions here, but your imagination and your taste are the limit.

I’ve never heard this song before! Bob Marley sings Milkshake and Potato Chips!! How wonderful!
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