Potato Latkes

I grew up calling these potato pancakes and eating them for breakfast with a small puddle of applesauce. It wasn't until I was older that I learned of their other name -- latkes -- and found out that eating them for dinner is completely acceptable too. It doesn't matter what you call them or when you eat them, as long as you enjoy them!


Back when I made that incredible herb-crusted beef tenderloin, I also made my very first batch of potato latkes and served them as a side. The only disappointment I encountered was that the recipe didn't make more! Next time I'm definitely doubling it. I thought we'd have plenty of extra latkes to keep in the freezer -- but we barely had any leftover.

I'm sure they'll disappear just as quickly at your dinner table!

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Potato Latkes (adapted from Entertaining from Cook's Illustrated, Holiday 2009)
Makes about 12 pancakes

Ingredients

2 pounds russet potatoes, peeled
1 medium onion, peeled and cut into eighths
1 large egg
4 medium scallions, white and green parts, minced
3 tablespoons minced parsley
1 1/2 teaspoons salt
Black pepper
1 cup vegetable oil for frying

Preparation

Using food processor with grating blade attached, grate potatoes.


Place half of the grated potatoes in a sieve set over a medium bowl. Switch to normal food processor blade and process remaining potatoes with onions until onions appear coarsely chopped.


Add potato and onion mixture to potatoes in sieve.


Press mixture against sieve and squeeze out as much liquid as you can. Let potato liquid stand until starch settles to the bottom. Pour off liquid on top, leaving starch in the bowl.

Beat egg, potato mixture, scallions, parsley, salt, and pepper into starch.


Set up a sheet pan with a cooling rack inside it. Place three layers of paper towels on the cooling rack.

Heat oil (make sure it's about 1/4-inch deep) in 12-inch skillet over medium-high heat until shimmering.

Shape potato mixture into patties. Take about 1/4 cup (more or less depending what size latkes you want) of batter in your hands and pat into a disk while squeezing out excess moisture. Place patty in pan. Repeat until you have 5 patties in the pan. (That little one is my tester patty. I used it to make sure my oil was the right temperature. I think next time, I'll make all of the latkes that size though!)


Fry potato patties until they are golden brown on the bottoms and edges, about 3 minutes.


Flip and fry for about 3 more minutes.


Transfer patties to prepared paper towel-lined cooling rack to drain. If desired, sprinkle with salt while still hot.


Repeat until you have used up all of the potato mixture.

Serve immediately.

To store: If you don't plan to eat all of the latkes when you make them, you can let them cool and then place them in a freezer bag and freeze them until you want them. Reheat them in a 375 degree oven for 8 minutes on each side.

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They came out crunchy on the outside and creamy on the inside -- just the way I like them! The scallions and onions added a lot of flavor too. And don't they look pretty with the flecks of green from the parsley and scallions?

We ate almost all of these for dinner that night, and I was able to freeze four of them, which we reheated and ate the following night. They're best the day they're made, but the reheated ones were really good too. As I mentioned above, next time I'll make a double batch so I can fill the freezer with them and have them on hand to eat whenever we crave them!

What do you call these, and how/when do you eat them? Do you like them crunchy and hashbrown-like, or do you prefer them creamier (like those made with leftover mashed potatoes)?

MISSED CONNECTIONS IN SAN FRANCISCO

If you've met me in person, you'd know that I'm a very sociable person, sometimes to my own detriment.  My husband worries that one day I'll befriend the wrong person and I'll get into a whole heap of trouble for talking with strangers. But I shrug it off, I've met so many kind-hearted people along the way, many who have enriched my life experiences, and some who have become as important as close family members.

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A Holiday Party

I'm way behind over here, but I thought I'd share a few pictures from a holiday party I went to this past weekend.


It just so happens we also had our first accumulation of snow, so it made for a pretty night and I couldn't help but snap a few pictures :)



I volunteered to make a few things, so I brought along some Apple, Gorgonzola, and Walnut Turnovers...




And some Gruyere Gougeres...



Luckily these turned out the second time (1st was a tasty failure). I ended up combining recipes from Jaden, David, and Alain (as if we're on a first-name basis ;)).

Gruyere Gougeres
Yield: alot (I didn't count and it depends on how large you make them)



1/2c water
1/2c milk (I used Smart Balance Lactose-Free, Fat-Free)
1 stick unsalted butter
140g flour (1c)
4 lg eggs
1/2t salt
few grinds of pepper
little bit of freshly grated nutmeg
1c finely grated gruyere, divided (3/4 for batter, 1/4 for topping)

For the method, check out David's recipe here.



Last, but not least, a tart! Inspired by Kitchenbelle, I followed her recipe for a crust using crumbs of Trader Joe's Almond Windmill Cookies (an almond shortbread). I used a vanilla bean pastry cream from Baking Bites. Pomegranate arils and mandarin oranges adorned the top of the tart. I thought about using persimmons instead of mandarin oranges, but I had already eaten the ripe ones in my apartment so that was a no-go :/ I realize now I completely forgot about the glaze, as I was worried about the gougeres! Oops, still delicious :)



There was quite the spread, even a drink competition (!!), and everyone left with smiles and full bellies :)

Twinkle toes!

Anise Cookies

These cookies may look like biscotti but technically they are not.  Biscotti are baked twice, the first time like I did here and the second time after they are sliced.  The result is a crisp cookie that's excellent for dunking.  This version is soft and only baked once.  Anise extract is used to flavor the cookies but if you don't like that liqourice flavor you can use vanilla and/or almond extract instead which I used to do for my sister. 

This recipe was given to me by a coworker years ago when I was a bank teller.  I remember her name was Martha.  My family loved them and  I used to bake theme all the time  I just found the recipe after years of thinking it's been lost! 

Anise Cookies

Ingredients:

¾ cup sugar
¾ cup oil
3 large eggs
2 ½ tsp. anise extract
2 cups all purpose flour
1 ¼ tsp. baking powder

Directions:

Preheat oven to 350 degrees.

Blend oil and sugar. Add eggs one at a time. Add anise. Combine flour and baking powder. Add to sugar and oil one cup at a time.

Pour batter into a bowl and cover with plastic wrap. Let stand for 25 minutes in a warm place.

Divide dough in half and pour each half onto the middle of a baking sheet and shape into an oval (You will need two baking sheets.) Dough will be sticky.

Bake for 20 minutes. Remove from oven and let stand for 15 minutes, slice.

The dough won't look perfect but it turns out okay once it comes out of the oven. 

For The Cookie Plate: S'more Squares

As you're thinking about your holiday cookies, consider these adorable, little s'more squares. As a lover of all things little, baked goods especially, I couldn't keep myself from picking up a copy of Flo Braker's Sweet Miniatures: The Art of Making Bite-Size Desserts. Reading the introductory chapter, I did that thing where after every sentence I found myself saying, yes, yes, or that's me, that's totally me. She completely embraces the concept of making miniature desserts in the same way I do.

"Before you eat a miniature, you fall in love with it. After all, it's all yours. Who would ask you to share something so small and perfect?"

"The trim size of miniatures makes them desserts that are quite a bit less intimidating than a slice of cake or a scoop of ice cream." - Flo Braker

I definitely fall in love with my baked goods, and I always opt to make small desserts for parties and events because I know that people are more likely to try something if they can just have a taste and not have to commit to a whole big slice. For this reason, I cracked open Sweet Miniatures to look for ideas of what to make for a recent blogger event hosted by Public Radio Kitchen.

I thought these s'more squares would be perfect. There are very few pictures in the book, just a small chunk of glossy pages in the middle, but these bars happened to be pictured and grabbed my attention. (I had also made another recipe from the book for this event, but it was a complete flop, so I'll spare you the details until I figure out how to fix it.)

I spiced these s'more squares up a little by using cinnamon graham crackers instead of plain graham cracker crumbs. I love the cinnamon-chocolate combination.


S'more Squares (adapted from Sweet Miniatures by Flo Braker)
Makes 36 squares

Ingredients

Crust

1 1/2 cups (5 1/2 ounces) cinnamon graham crackers, crushed
1/4 cup packed light brown sugar
7 tablespoons unsalted butter, melted

Filling

2/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
2 ounces unsweetened chocolate, chopped
6 tablespoons unsalted butter
1 tablespoon water
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract

Topping

2 ounces milk chocolate, melted
36 mini marshmallows

Preparation

Preheat oven to 325 degrees. Line a 9-inch square pan with aluminum foil.

To make the crust: In a large bowl combine crushed graham crackers with brown sugar. Add the melted butter, and mix well, making sure all the crumbs are moistened. Press the crumb mixture into bottom of the prepared pan. Set aside.

To make the filling: Sift the flour, salt, and baking soda into a small bowl. Set aside. In a microwave-safe bowl, melt the butter in microwave. Add chopped chocolate and stir until all chocolate is melted and mixture is smooth. Stir in the water. Transfer chocolate mixture to a large bowl, and let it cool slightly (about 5 minutes). Whisk in sugar, eggs, and vanilla, just until blended. Add flour mixture, and stir just until combined. Pour filling over crumb mixture in pan.

Bake for 30 minutes only. The cake may be slightly gooey and you may be tempted to leave it in, but do not overbake it. Cool completely on cooling rack. Then lift the cake out of the pan using the foil, and place it on a cutting board.

For the topping: Place melted chocolate in a sandwich bag, and cut a very small piece from one of the bottom corners to make a piping bag (or form a paper cone using parchment). Pipe zigzag lines over the surface of the cake.


Cut into small squares (6 by 6 worked best for me).


Center a mini marshmallow on each square.


Pipe a small dot of chocolate on each marshmallow.


I would let the chocolate harden before attempting to move the squares. The squares can be stored in plastic containers or wrapped in plastic and kept at room temperature for up to 2 days.

Besides that the marshmallows were not warm, gooey, and toasty, these really did taste a lot like s'mores.

I thought they were flavorful, had great texture, and could definitely satisfy a s'more craving when a campfire is just not an option. Those who tried them at the blogger event seemed to like them too. For more information about the event and Public Radio Kitchen, go to the Public Radio Kitchen Web site.

For a detailed write-up of the event, which focused primarily on the local food scene in Massachusetts, check out A Fete for Food, which is written by Jess, one of the bloggers I had the pleasure of meeting at the event!

P.S. Do you know why they call them s'mores? Because you always want some more!

FRESH LOCAL & BEST in SAN FRANCISCO Day 1

I landed on the other side of the coast very late Friday night and it feels like I've been running nonstop to meet up with friends and family before their busy work week. The last time I visited was in late August, so not long ago. Can you tell I'm a bit homesick? This is a picture of the Alcatraz from my friend Gloria's house Saturday morning, December 5th. Notice how crisp and clear it is on the bay.

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'Tis the Season

With the holiday season in full swing, I thought I'd share some gift ideas from birthday presents I received this year. I think they'd be great for anyone who loves food!

For whatever reason, I find prep work (chopping veggies, measuring ingredients, deseeding a POM...) therapeutic :) Tasks in the kitchen are endless, so I greatly appreciated a cushioned anti-fatigue mat! I first saw these at Bed, Bath & Beyond for a pretty penny, but my mom picked one up at Home Depot for a good price. It wipes clean easily, too, so I don't have to worry about spilling beet juice all over the floor. Not that I've done that recently...



I am actually VERY excited for colder temps, so I get in the mood for some warm, hearty dishes like chili made with heirloom beans! From Rancho Gordo, a friend of mine gave me several varieties of dried heirloom beans and their cookbook (full of how-to's and wonderful recipes). I can't wait to give them a try :)



It might be a little late for farmers markets in some areas, but I think it's safe to say anyone would appreciate a local, hand-crafted product. My aunt had picked up a few varieties of Pappardelle's Pasta (in flavor like Southwest, Lemon Chive, Spinach Garlic, Spicy Thai, and Sweet Potato to name a few) that has been fun to play with!

Lemon Chive Pasta w/Zucchini, Goat Cheese & Sun-dried Tomatoes

Another option for hand-crafted gifts is Foodzie (a place for artisan food), where you can find items like the pumpkin and cranberry marshmallows, pumpkin pie caramallows, or passion fruit chocolates I got to sample at the Foodbuzz Festival. Oh, I can't forget Annie's drool-worthy cookies!!

Pumpkin Pie Caramallows from BonBonBar

Don't forget about your own two hands! I don't think anyone in their right mind would turn down some mini raw mounds bars (aka Katie's Chocolate Macaroon Babies)... unless they don't like coconut ;) Easy peasy, and better than my old favorite!

Mini Chocolate Macaroon Bars

Last but not least, a "cookbook" of sorts, The Flavor Bible. I first heard about it from Shauna, and it immediately went on my wish list. While it doesn't have any recipes, it lists ingredients in alphabetical order, and follows with flavors that work well as well as some good cooking techniques. I have fallen in love, and it has allowed me to get a bit more creative and come up with more of my own recipes (like the Roasted Pears w/Rosemary & Honey)!



If you're still looking for something, check out some of these ideas!

Averie is also offering up some Amazing Grass and Kay's snacks that would also make great gifts ;)

What's on your wish list??