ESCARPMENT MAGAZINE | Fall 2015 - page 30

AUTUMN /EARLY WINTER 2015 30 | ESCARPMENTMAGAZINE. CA
OPEN
FACESColourful sandwiches turn bountiful fall
produce into quick’n easy lunches or
beautifully simple suppers.
ESCARPMENT ® epicure
GarlicMashed Potato&
CaramelizedRedOnion...
• 4-5medium or large potatoes
• ¼ cup butter
• 2-3 cloves garlic
• 1 tsp cayenne pepper
• Olive oil
• Salt/Pepper
• Red onion
• Dark Rye Bread
To make the mashed potatoes, wash, peel, and boil the
potatoes until easilypiercedbya fork. Drain thepotatoes.
Roughly chop the garlic and heat in a small pot or pan
with the butter until soft and fragrant, thenmixwith the
potatoes andmash with the cayenne pepper and salt to
taste.
Thinly slice the red onion and put in a cast iron panwith
olive oil. Heat on low until the onions are soft, fragrant,
and caramelized.
Spread themashed potatoes thickly on a slice of toasted
dark ryebread. Topwitha spoonful of caramelizedonions
and freshly ground pepper.