Sandwiches are high on the list when it comes to ways to use up Thanksgiving leftovers. However, if your gatherings are anything like ours, any kind of bread or roll from the Thanksgiving meal is usually devoured day of. Enter mashed potato bread. Use up a leftover the next day AND have bread for those turkey sandwiches.
I’m convinced that my love for potatoes has been passed down from generation to generation. From the German heritage coursing through my veins on my dad’s side and the fiery Irish blood from my mom’s side, I was destined to love this very simple food. As a teenager I remember thinking there was nothing better than a thick slice of bread, a healthy chunk of cheese and potato in some form. I apparently have passed along this desire for potatoes to my children because my daughter Kathryn’s nickname among some of her friends is “potato”. I don’t think she has met a potato she didn’t like, and who could fault her for that? I agree 100% with her.
One night while watching a cooking show on television, I saw something I had never seen before. A pierogi grilled cheese sandwich. My interest was immediately peaked as all of my favorite things were being combined into one mouth watering bite of deliciousness. Bread, CHECK, cheese, CHECK, potato pierogi, DOUBLE CHECK. At the same time, I was sad to say that I had never had a pierogi. What was this and why had I never had it before? Here is what I discovered.
Have you ever grown zucchini or yellow squash in your garden? If you have you know that by mid-summer you are begging people to take it, perhaps even stuffing a few in your neighbor’s mailbox or dropping bags on the unsuspecting doorsteps of your friends and family. I must admit that neither vegetable excites me much and I rarely buy them, except to make the occasional loaf of chocolate zucchini bread. However, for me, texture has just as much to do with liking a food as taste. And what I think I really don’t like about zucchini or yellow squash is the mushy texture they take on when cooked. If you subscribe to this blog, you saw that I shared a recipe for pickling thinly sliced zucchini (along with several other veggies) at the beginning of this month. Playing around with all those thinly sliced vegetables got me thinking about layers and casseroles and inspired me to come up with a zucchini/squash dish that I would like.