The part of Slovenia where I come from is called Brkini. This region has that kind of soil that is perfect for harvesting the best potatoes in quantities that last for a year, as well as cabbage that is turned into sauerkraut and stored to last through the winter too.
"Krompir v zevenci" or potato cooked with sauerkraut is a traditional dish that was usually served for dinner in those past days when food was not as abundant as today, and is served today for special occasions as delicacy and a staple of the region. What gives potato in this dish that special "aha"moment is the sauerkraut pickling liquid that kind of hardens the potatoes' outer layer and prevents potatoes from overcooking and mushing. Traditionally hot pig fat with crunched sausage is poured over the top to bring the dish together; but as I don't consume pork I always use olive oil and smoked turkey ham.
Potatoes With Sauerkraut and Crunched Smoked Turkey Ham
I saw this recipe on Food Buzz posted by my foodie friend "cevabun", check out the profile here. First, the photo caught my eye and I said to myself, what beautiful cookies. Then I actually read the title and to my surprise they were potato cakes or Duchess Potatoes. What a wonderful idea as a side dish to my sautéed zucchini I was planning to cook for dinner that day. To my big surprise, the blog is in Romanian language and I had no clue what to do. But thanks to Google Translate the problem was quickly solved. I changed the recipe to my liking: I added some more spices and reduced butter and eggs. And although mine Duchess Potatoes don't look as half as pretty as the original does, but they were super delicious!!! For the original recipe click here.
Update: And yesterday I received a note that all the recipes @SomethingGood are now translated to English. Yeepee, for there are some pretty wonderful recipes posted on their site.
