When Angela of Spinach Tiger asked us to join her for a December 1st World AIDS Day remembrance event, we were on board right away. She asked us to cook red to remember those affected by AIDS. There were no other rules other than that, so her request to lend a helping hand through this website was easy to fulfill.
There has long been a shame associated with AIDS, and for many different communities in the United States at least, it is the disease that is swept under the rug. As a country, and as a world, perhaps we have come a bit farther in our understanding of how important the AIDS crisis still is, but there is much more work that has to be done. People are infected and affected–every day and everywhere. There is no soapbox here…just two people asking you to remember the past, present and future of this disease. Let’s hope that the next generation will see a change.
If you would like to help or simply educate yourself on the World AIDS Campaign, you’ll find a plethora of information here.
Serve this coulis warm, at room temperature or cold. The distinct, yet smooth flavor of this sauce makes it a great accompaniment for a variety of dishes.
Sage Potato Cakes with Roasted Red Pepper and Tomato Coulis – Serves 4
4 large red potatoes, cut into 8ths
1/4 cup milk
2 tablespoons unsalted butter
6 medium leaves fresh sage, chopped
1/2 small yellow onion, finely minced
1 tablespoon kosher salt
2/3 cup panko crumbs
1 large red pepper
2 vine tomatoes, deseeded and chopped
3 cloves garlic, chopped
1/2 tablespoon apple cider vinegar
10 leaves fresh basil, torn
1 teaspoon brown sugar
1 teaspoon Tabasco
1/2 tablespoon olive oil
1. Set a large pot of water to boil with a sprinkling of salt. Once the water begins to boil, add the potatoes and cook until soft. Remove from the water and place in a medium bowl.
2. Slightly mash potatoes to break them up into pieces, then stir in butter, milk, sage, onions and 1/2 tablespoon of the salt. Set aside to cool a bit, then cover and chill at least 4 hours or overnight.
3. Lay the red pepper directly over a gas flame burner, turning throughout to cook all sides evenly. When all the sides have blackened, remove from the burner and place in a bowl. Cover the bowl with plastic wrap and set aside to cool completely.*
4. Once the pepper has cooled, peel away the skin, remove the seeds and roughly chop the flesh of the pepper. Toss into a food processor. Add the sliced tomatoes. Pulse a bit to break up the larger pieces.
5. Toss in the apple cider vinegar, garlic, brown sugar, Tabasco, basil, olive oil and remaining salt. Blend until smooth. Cover and set aside.
6. Take chilled mashed potatoes and shape into eight patties. Pour the panko crumbs onto a plate and press both sides of the mashed potato cakes into the panko crumbs.
7. Swirl a bit of grapeseed oil in a skillet, and when hot, add the potato cakes. Cook on one side until browned, approximately 2-3 minutes, then flip and cook the other side.
8. Serve the potato cakes with the coulis sauce.
*If you do not have a gas burner, lay a piece of aluminum foil on the bottom rack of your oven. Set the pepper on the top rack and roast for 25-30 minutes, turning occasionally to darken all sides.
Click HERE for the printable recipe.
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