Lefsefrom Norway To North Dakota Food

LEFSE(FROM NORWAY TO NORTH DAKOTA)

Steps:

• Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes.
• Cut the potatoes into smaller chunks and press through a ricer. If you don't have a ricer, peel the potatoes and mash with a fork or masher. Measure out 4 loosely-packed cups of riced potatoes and put in a large bowl. Heat the heavy cream, butter, sugar and salt in a small pot until the butter melts. Add the butter/cream mixture to the potatoes and mix gently. Put the mashed potatoes in the refrigerator to cool down, about 30 minutes. Once cooled completely, add the flour and work it gently into the potatoes. Do not over work the dough. Allow to rest at room temperature for 10 minutes.
• Take 2 tablespoons of dough and form it into a ball. Sprinkle flour on a sheet of parchment or wax paper. Using a rolling pin, roll out the dough into a very thin circle, about 1/16-inch thick and 7 inches wide. Flour the dough as necessary to avoid sticking.
• Heat a large nonstick skillet over medium heat. Turn the parchment or wax paper upside down and gently peel off the thin circle of dough onto your hand. Place the dough directly in the heated skillet. Cook on one side until some brown speckles start to form, about 1 minute, and then flip the dough and cook for an additional 30 seconds. Transfer the cooked lefse to a plate and keep covered with a clean kitchen towel. Repeat with the remaining dough.
• To serve, spread butter and sprinkle sugar on a warm lefse and roll it up. If the lefse is cold, you can warm it up quickly in a heated skillet.

LEFSE

Steps:

• peel, wash, and dry the potatoes.
• grate them using a hand grater or a food processor.
• add the milk, salt, flour and mix well.
• cover with a damp towel and let sit overnight.
• the next day: on a flour covered board, roll out dough very thin.
• Cut it into 6" round circles.
• transfer to heated non-stick griddle or skillet one at a time and lightly cook on each side until it gets little brown spots.
• wrap in warm towel until ready to serve.

LEFSE

Steps:

• Peel and Cook potatoes in boiling water till done; mash with a potato masher or electric mixer, till smooth.
• Measure out two cups of the mashed potato and set whatever you have left over aside (we will only be using 2 cups of potato for this recipe, you can season the left over mashed potato and have it for dinner! ).
• Combine mashed potatoes, milk, salt, sugar, and butter to it, then then mash together again until it's all blended.
• Put your finished mashed potatoes into a sealed container and chill in the fridge till cold (about 2 hours); The mashed potatoes must be cold and then will be slightly stiff.
• Measure out your 1 1/2 cups flour; add 1/2 cup of that flour to the mashed potatoes and stir to try to incorporate.
• Again, from that 2 cups, sprinkle flour on a flat surface to keep the lefse dough from sticking to the counter; Put the chunk of mashed, floured potatoes down into the middle of the floured area; Knead it for about ten minutes, gradually incorporating another half cup of flour; After it has a whole cup of flour in it, it will feel much doughier and nothing like mashed potatoes anymore.
• Seperate dough into 8 equal pieces, and roll each piece into a ball.
• Spread more flour out onto your surface - the best way to avoid sticking is to flip the dough over every time you take a roll on the rolling pin, sprinkle a little more flour under it, and then roll the other side.
• Always keep your rolling pin well floured, too; You want really thin pieces here, absolutely no thicker than your average flour tortilla, otherwise they won't cook all the way through and will taste a little doughy - They should work out to be about nine inches diameter.
• Once you have all eight pieces rolled out, heat up your frying pan or griddle and grease it slightly only if it isn't non-stick; Flip one of the uncooked lefse into the pan and quickly unfold any creases that might have happened with the spatula; only turn lefse once, and do it when you see air bubbles forming under the lefse.
• It won't need to cook for as long on the other side, but bubbles will form again (harder to see this time, careful not to leave it on too long and burn it!) you can just pick it up with the spatula and check underneath.
• Serve warm sprinkled with icing sugar and cinnamon or with some jam.

LEFSE (POTATO FLATBREAD)

Steps:

• In a medium saucepan, cook the potatoes in water till tender but not mushy, about 20 minutes. Drain.
• Press the potatoes through a potato ricer or grater.
• In a large bowl combine the potatoes and the margarine.
• cool to room temperature add the sugar and salt.
• mix thoroughly with your hands or a wooden spoon.
• stir in one cup of flour, then add the remaining flour to make a stiff dough.
• knead for 4 minutes. Pat dough into a ball.
• preheat griddle to 400 degrees.
• divide the ball of dough into 4 portions, then divide each portion into 4 equal pieces, for a total of 16.
• on a lightly floured surface, roll one piece of dough at a time to a paper thin 10 or 11 inch circle.
• fold the dough onto a spoon handle (or lefse stick, if you have one), carry to the griddle and unroll.
• bake each piece on the griddle for 1-2 minutes each side, or till the lefse bubbles and brown spots appear. turn over and repeat.
• lefse will look dry, but will be flexible, not crisp.
• fold in half and then in half again. cool between cloths and store in plastic bags.
• to serve, unfold and spread with butter, or sprinkle with brown or white sugar.
• roll up to eat.
• to freeze, wrap airtight and store in freezer - thaw in wrapper.

LEFSE(FROM NORWAY TO NORTH DAKOTA)

Steps:

• Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes.
• Cut the potatoes into smaller chunks and press through a ricer. If you don't have a ricer, peel the potatoes and mash with a fork or masher. Measure out 4 loosely-packed cups of riced potatoes and put in a large bowl. Heat the heavy cream, butter, sugar and salt in a small pot until the butter melts. Add the butter/cream mixture to the potatoes and mix gently. Put the mashed potatoes in the refrigerator to cool down, about 30 minutes. Once cooled completely, add the flour and work it gently into the potatoes. Do not over work the dough. Allow to rest at room temperature for 10 minutes.
• Take 2 tablespoons of dough and form it into a ball. Sprinkle flour on a sheet of parchment or wax paper. Using a rolling pin, roll out the dough into a very thin circle, about 1/16-inch thick and 7 inches wide. Flour the dough as necessary to avoid sticking.
• Heat a large nonstick skillet over medium heat. Turn the parchment or wax paper upside down and gently peel off the thin circle of dough onto your hand. Place the dough directly in the heated skillet. Cook on one side until some brown speckles start to form, about 1 minute, and then flip the dough and cook for an additional 30 seconds. Transfer the cooked lefse to a plate and keep covered with a clean kitchen towel. Repeat with the remaining dough.
• To serve, spread butter and sprinkle sugar on a warm lefse and roll it up. If the lefse is cold, you can warm it up quickly in a heated skillet.