An hors d’oeuvre to impress the possessed - Boulder Weekly

Ingredients

• 1 lb. potatoes (gold or russet)
• 2 tbsp. flour
• 3 tbsp. Greek sour cream
• 2 eggs
• 1 egg yolk
• 4 cloves of garlic One whole leek
• Peel the potatoes and place into boiling water.
• While you wait for the potatoes to cook, chop the leek and put it into a saucepan with a generous amount of olive oil and a dash of salt. Cook the leek on medium low, until it is soft.
• Preheat the oven to 325. On a small baking sheet, put the garlic cloves and cover in olive oil. Add salt and pepper, and put a sheet of tin foil over it.
• If you have a potato ricer (I don't), rice the cooked potatoes in a mixing bowl. If you don't have a ricer, use a wire strainer and push the potato bits through with a spoon.
• Add the flour, eggs and sour cream and mix until combined. You must add the flour while the potatoes are hot or it will go lumpy.
• Mince the leek and crush the garlic into a paste. Reserve the garlic’s olive oil for later. Add the leek and garlic to the blini batter. Salt it to taste.
• About 10 peeled, seeded roma tomatoes (or a large can of peeled romas)
• ½ of a white onion
• Two cloves of garlic
• 1 cup of red wine vinegar
• ¼ cup of brown sugar
• Preheat the oven to 350. Rough chop onion and garlic and place in an oven-safe pan. Add enough olive oil to completely saturate the mixture. Cook for about an hour, stirring every 20 minutes.
• Add the vinegar and brown sugar. Cook another 20 minutes. Rough chop the tomatoes and add to the pan. Cook another hour, stirring every 20 minutes.
• About 10 Brussels sprouts
• ¼ cup walnuts
• Put the reserved olive oil from the garlic into a frying pan set to medium high. Remove the first layer of leaves and rough chop the Brussels sprouts. Add to oil.
• Once the sprouts begin to darken in color, add the walnuts. You want caramelization to occur on the sprouts. Salt and pepper to taste.