Serve this at your next brunch or as part of Thanksgiving celebrations. –Larry Steward, Hardware Grill
| 2½ lb | peeled and hand-grated baked potato |
| 2½ lb | spinach, chiffonade and lightly wilted (make sure it’s not wet) |
| ½ lb | cheese mix (cheddar, jack, parmesan- your favourite mix) |
| 6 | eggs |
| 2 t | salt |
| 1 T | lemon juice |
Mix all ingredients very well by hand. Place into a sprayed 12” x 16” cake or loaf pan. Bake at 350ºF for approximately 1 hour 20 minutes. (Can be baked in sprayed 3” custard cups; bake for 1 hour.) Cool overnight, cut in 16 with a serrated knife. Serve with romesco sauce and caponata.
Makes 16 pieces.
Romesco Sauce
| 3 oz | roasted red peppers |
| ¾ t | finely minced garlic |
| ¼ c | sliced almonds, toasted |
| 1 T | tomato paste |
| 1 T | chopped flat leaf parsley |
| 2 T | Sherry vinegar |
| ½ t | smoked paprika |
| ½ t | cayenne pepper |
| ½ t | sea salt |
| ¼ t | ground black pepper |
| ¼ c | extra virgin olive oil |
Blend all ingredients in a food processor to smooth. Slowly add oil while the processor is running until emulsified.
Makes about 1 cup.