ColumnCongratulations to our winning Foodie Underground entry by Johanna Kindvall!
Last week, in celebration of Foodie Underground‘s one-year anniversary, we asked for your own foodie submissions. We received many interesting, creative recipes, photos and artwork.
As I wrote last week, writing this column has been an exploration of how food is appreciated and enjoyed in all circles. Not just amongst professional chefs and wine connoisseurs, but people who enjoy finding, cooking and eating food, thinking about where it comes from, and what it means. Our submissions were an excellent reminder of that.
Everyone has a recipe or food story to tell. And being more active in the underground food movement is in turn making it more mainstream. Even renegade markets are getting mentioned in the New York Times. The more attention we get on underground markets, local farmers, sustainable culinary options and beyond, the more potential we have to really create a food system that sustains us in way that’s beneficial for us and the environment.
We could only choose one winner for our contest, and we’ve chosen Johanna Kindvall.
A food blogger, Johanna submitted not only a recipe and a story, but a visual interpretation of herself and her husband making potato pancakes. Since we’re suckers for food illustrations here at EcoSalon, and I’ve got a personal thing for Scandinavian inspired recipes, our editors agree the prize goes to Johanna. We appreciate everyone who participated – we loved seeing your artwork, reading your essays and learning about why food is special to you.
Congratulations to Johanna! Here’s her winning story and illustrations:
“What can be more foodie underground than making potato pancakes while house squatting in London? The fact is that next door to one of the Rolling Stones in Chelsea, my husband M learned how to make Potato Pancakes. It was during the punk era and M had just been thrown out from home. House squatting was one way to survive while struggling with his studies at the AA.
The recipe is simple: (for two people) Peel two potatoes. Cut them in smaller pieces and mash them in a blender. If the potatoes are too watery you need to squeeze out some of the liquid before adding two small eggs. When the mixture is blended add some flour and season with salt. Heat up a standard frying pan with some butter. Pour about five – six small amounts of batter into the pan and fry over medium heat until golden brown, turning once only.
The pancakes can be served with many different things. Back in Chelsea, M ate them with just butter and sugar. Today we serve them with a variety of small sides, for example, lingonberry jam, freshly grated carrots, sautéed bacon pieces, goat cheese, sour cream and caviar.”
Johanna won these beautiful Festival Sol Mini Bowls from VivaTerra. Stay tuned for more contests on Foodie Underground!
Editor’s note: This is the latest installment of Anna Brones’s weekly column at EcoSalon, Foodie Underground, finding what’s new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.