It’s potato latkes for Thanksgiving this year, and not
only because it’s Hanukah…but because they’re really good. While they’re is nothing like a crispy latke
right out of the hot oil, because of the logistics of putting out a huge
holiday meal it is possible to fry them beforehand and reheat uncovered in the
oven before serving. Start by heating up
a quarter inch of vegetable oil in a heavy skillet before peeling six baking
potatoes, enough for 20 latkes. Using a
hand grater or Cuisinart coarsely grate the potatoes along with an onion and
carrot before stirring together with a third of a cup of flour, three lightly scrambled eggs, a tablespoon of
salt, and teaspoon of black pepper. When
your oil is hot take a quarter cup of the mixture with a slotted spoon and
squeeze out as much water as you can using the palm of your hand before sliding
the flattened mixture into the oil. Cook
two to three minutes per side until golden brown then transfer to a paper bag
to drain. Serve with sour cream. And one more thing, don’t forget to turn your
exhaust fan on high.
This one is all about the crunch, and perfect for a
casual dinner or your Thanksgiving meal.
Start by finely chopping a shallot and a couple of cloves of garlic
while you heat up some butter or extra virgin olive oil in a sauté pan. Shred your brussel sprouts by
holding the base of each sprout and carefully cut into 1/8 inch
slices. When you’re well on your way
sauté the shallot, garlic, and slivered almonds until they just begin to brown
then add the sprouts. They don’t take
long, five minutes tops, and be sure to flip a couple of times while
cooking. Before serving add salt and
pepper to taste along with a squeeze of lemon.
You could also serve it as a cold salad but don’t cook the brussel
sprouts, skip the shallot and garlic, toast the slivered almonds, and add a bit
of shaved parmesan.
Salmon is a great go to fish and serving it up as a
burger on a perfectly toasted bun is an easy way to change things up. You can chop everything by hand but it’s much
easier to use a Cuisinart. Start with
the green ends of some scallions, fresh ginger, and lemon juice, then run until
finely chopped. Add a pound of cut up
skinless salmon and pulse until coarsely ground. In a bowl combine the salmon mixture with a
lightly scrambled egg, a cup of breadcrumbs or panko, and salt and pepper. Form into patties and cook in a medium hot
frying pan with just enough oil to keep them from sticking. This time around I served them with some
grilled onions and cilantro pesto but nearly anything goes, a caper mayonnaise,
aioli, some hoisin or Sriracha sauce, or simply lettuce and tomato.
What I love
about a puttanesca sauce, besides being an extraordinary combination of
flavors, is that the ingredients are all in the pantry or the fridge…or at
least should be. While you bring your
salted pasta pot to a boil sauté four chopped garlic cloves and a healthy pinch
of dried chili flakes in some extra virgin olive oil. When the garlic starts to brown add three to
four anchovy filets or a generous squeeze of anchovy paste, and stir until
“melted.” Next, add three tablespoons of
capers, some chopped kalamata or cured olives, and after a few minutes, your
favorite marinara sauce. Let simmer,
then toss with your drained pasta and top with some grated parmesan and serve. I highly recommend including the anchovies,
but if you’re not willing to give them a chance it’s still pretty good without
them.
