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Hanukkah starts at sundown this Tuesday evening, along with the lighting of the first candle and spinning dreidels, Potato Latkes are a must. Here is my favorite recipe Reposted from December 4, 2010

It isn’t Hanukkah without Potato Latkes, those wonderful, crispy pancakes of shredded potato and onion served with apple sauce. It’s lot easier than when I was growing up in the 50’s. Back then we had to shred them with a metal grater that often resulted in some shredded knuckles, too. Food processors have saved a lot of knuckles and teary eye from shredding the onion.

This recipe is really simple. The trick to getting latkes that hold together and aren’t “oily” is the  potato. Idaho’s win, hands down.

Traditionally, according to kosher law, when latkes are served with a fish meal they are fried in oil and served with sour cream. If they are served with meat, they are fried in chicken fat and served with apple sauce. Since, I haven’t kept a kosher kitchen in over 40 years, I fry the latkes in oil and serve both apple sauce and sour cream.

Because this recipe has no flour or egg, the latkes are more delicate and lacy. These are best served when they are fresh from the pan, so, we take turns making them all during the meal. It can actually be fun.

Pure Potato Latkes

• 4 large Idaho potatoes, about 2 1/4 lbs.
• 1 large onion, peeled
• 1/2 teaspoon of salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup canola oil

In a food processor with a coarse shredding disc or o the large shredding hole of a hand grater, shred the potatoes. Squeeze them well to rid them of as much water as possible and place them in a bowl. I use a cotton dish towel to squeeze the water out. it gets them really dry. Shred the onion and add to the bowl. Add the salt and pepper. Mix well. More water will be exuded and should be squeezed and drained thoroughly.

In a large heavy frying pan (a 12 inch iron pan works best), over medium heat, heat 2 tablespoons until a slight haze appears on the surace of the oil. Drop about 1/4 cup of the mixture into the oil, flattening slightly with the back of a spoon Leave a little pace between the pancakes for ease in turning. They should be about 2 1/2 inches in diameter and will flatten as they cook.

Cook about 7 minutes or until the edges turn golden brown. Flip and cook another 5 to 7 minutes or until the other side is golden brown. If the oil starts smoking or the latkes brown too quickly, reduce the heat and briefly remove the pan from the heat. Remove the latkes and drain on layers of paper towels Continue with remaining mixture adding 2 tablespoons of oil with each batch.

Serve with apple sauce and sour cream.

Bon Appetite and Happy Hanukkah!

Republished from 12/11/2011 from the What’s Cooking Archives at The Stars Hollow Gazette

In Autumn, the appearance in grocery stores of stacks of candied fruit and mountains of nuts in all their wonderful variety is a sure sign of the approach of the holidays. As the days grow short and the nights grow cool preparations for a joyous time of baking begins.

My daughter is the bread baker but Sugarplum Bread is the one I enjoy making, too. This sweet bread studded with candied fruit is not as heavy as fruit cake. It is topped with a white icing glaze and decorated with red and green cherries to look like clusters of berries. It is a treat for breakfast or in the afternoon with tea. I make small ones baked in large muffin tins, decorated and wrapped in colored plastic wrap tied with ribbon as gifts for guests.

The following recipe is a rich dough flavored with nutmeg, candied fruit and peel, and raisins

Candied fruit would have melted in the summer heat and its sweetness would attract ants but it keeps well in the freezer. After the holidays, when the price is reduced for clearance, if you have space in your freezer buy a supply. It assures that you’ll have candied fruit on hand in the months when it can’t be found in the market.

Republished from 11/6/2011 from the What’s Cooking Archives at The Stars Hollow Gazette

Mince pie is a old holiday tradition that can be traced back to 13th century when European crusaders returned from the Middle East with recipes for meats, fruits and spices. Mincing was a way of preserving meats without salting or smoking. The pie has been served at royal tables and, at one time, was banned by the Puritans since it was a symbol of the Pagan Christmas celebration.

Traditional mincemeat pie contains shredded meat and suet along with fruits and spices and cooks for hours. Mostly made with beef, there is a record of a recipe that used whale meat.  Today, most cooks buy mince in a jar, like Cross & Blackwell or None-Such, to make pies and small tarts. I use to do that as well, adding chopped apples, walnuts and extra brandy.

Several years ago, I came across recipe for a meatless mince full of apples, dried fruits and lots of spices. It cooks over low heat for about ninety minutes filling the house and the neighborhood with its spicy aroma. This recipe calls for pippin apples but MacIntosh, Granny Smith or any pie variety of apple is a fine substitute. I use a combination. It can be made a week or so ahead of time and kept refrigerated in an airtight container. The recipe will make one pie or about a dozen medium tarts. I like the tarts even though it’s more work making the crusts. For the top crust, I make decorative cutouts with small cookie cutters, shaped like leaves and acorns. I’ve also just made a few cutouts in the top crust and surrounded the pie edge with the dough cutouts.

Ingredients:

   3 1/2 pounds small pippin apples (about 7), peeled, cored, chopped

   1/2 cup chopped pitted prunes

   1/2 cup golden raisins

   1/2 cup dried currants

   1/2 cup firmly packed dark brown sugar

   1/4 cup unsulfured (light) molasses

   1/4 cup brandy

   1/4 cup orange juice

   1/4 cup (1/2 stick) unsalted butter, cut into pieces

   2 tablespoons dark rum

   1 tablespoon grated orange peel

   1 teaspoon grated lemon peel

   1 teaspoon ground cinnamon

   1/4 teaspoon ground cloves

   1/4 teaspoon ground allspice

   1/4 teaspoon ground nutmeg

   Pinch of salt

Preparation:

Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)

Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.

Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.

(To make this recipe vegan substitute light olive oil for the butter.

Bon appétit!

Every Thanksgiving, my daughter includes a new recipe to the menu. This year it was an appetizer, Dilled Salmon Tartare on Whole Grained Bread from Bon Appetit. It was quite a hit. She served it with an oaky Chardonnay and a salad of spring greens with an herb vinaigrette that mirrored the herbs used to marinate the salmon.  She found the whole grained bread slices already toasted at Trader Joe’s. The recipe serves 6 but is easily doubled.

Dilled Salmon Tartare on Whole Grain Bread

ingredients

   1/4 cup honey mustard

   1/4 cup mayonnaise

   1 (1-pound) piece frozen salmon fillet, thawed, cut into 1/4-inch cubes

   1/4 cup finely chopped red onion

   1/4 cup chopped fresh dill

   2 tablespoons drained capers, coarsely chopped

   2 tablespoons fresh lime juice

   2 tablespoons minced shallot

   2 teaspoons olive oil

   3/4 teaspoon coarse kosher salt

   1/2 teaspoon ground black pepper

   3 5x3x1/4-inch slices whole grain bread

preparation

Mix mustard and mayonnaise in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and refrigerate.

Mix salmon and next 8 ingredients in medium bowl. Cover and chill until cold, at least 30 minutes. DO AHEAD Can be made 4 hours ahead. Keep refrigerated.

Spread 1 tablespoon mustard mixture on 1 side of each bread slice. Cut each bread slice into 6 pieces. Divide salmon tartare mixture among bread slices. Transfer to platter and serve.

Even though “Last Week Tonight” is on hiatus, John Oliver, like your psychotic ex, keeps sending us these videos to remind us what we’re missing.

I suspect that a lot of people will need to watch this today. My condolences to the turkeys that were sacrificed to provide today’s feasts.

For those of you who haven’t realized Thursday is Thanksgiving Day, snap out of it! Time to get on the road, into the grocery store and but the bird. Unless it’s fresh, that is not a frozen boulder, it’s going to take 2 – 3 days to thaw in the refrigerator. If your brining, you’ll need one that’s thawed or fresh at this stage. So. wake up, get thee to the grocery store. NOW!

For those who aren’t doing the big family bash and are spending the evening alone or with one or two others, here are a few recipes from the New York Times for a small scale Thanksgiving dinner.

Turkey Cutlets Marsala

If you can’t find turkey cutlets, buy a boneless turkey breast, cut into cutlets then lightly pound them into shape beneath a sheet of plastic wrap.

TOTAL TIME: 15 minutes

Ingredients

   4 turkey cutlets, approximately 1 1/4 pounds

   Kosher salt and freshly ground black pepper

   Flour for dusting

   4 tablespoons unsalted butter

   1/4 cup Marsala wine

   1/4 cup chicken stock, homemade or low-sodium

Preparation

1.    Place the cutlets on a wooden board, and season them aggressively with salt and pepper, then lightly dust them with flour.

2.    Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken

3.    When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.

YIELD: 2 servings

Vegetable Risotto

TOTAL TIME: 40 minutes

Ingredients

   1/2 ounce dried mushrooms

   6 tablespoons unsalted butter

   5 green leaf lettuce leaves, shredded

   1 leaf of a fennel bulb, finely diced

   1 small onion, finely diced

   1 cup arborio rice

   2 tablespoons grated Parmesan

   Kosher salt

   Nutmeg

Preparation

1.    Put the mushrooms in a bowl, and pour hot water over them. Allow them to steep for 20 minutes, then squeeze them out and mince. Reserve the mushroom broth for another purpose.

2.    Put four cups of water in a pot, and set it over high heat to boil. Keep it hot.

3.    In a heavy saucepan set over medium heat, melt 5 tablespoons butter and when it foams, cook the lettuce and fennel until soft. Lift them out of the pan and set aside. Add another tablespoon of butter if necessary, and cook the onion until translucent. Add the rice, and stir until it is glistening and hot.

4.    Add a cup of the hot water to the mixture, and stir it until the liquid is absorbed, approximately 5 minutes. Add another cup of the water, and stir again until it is absorbed. Add the mushrooms, and stir again, then add a pinch of salt and another half cup of the hot water. When the liquid has been absorbed, taste the rice to see if the grains offer the slightest resistance to your teeth. If not, add the rest of the water, and stir again to combine.

5.    Stir in the lettuce, the fennel, the Parmesan and any remaining butter, then grate nutmeg generously over the mixture.

YIELD 2 servings

Roasted Brussels Sprouts

TOTAL TIME 40 minutes

Ingredients

   3/4 pound fresh brussels sprouts

   2 tablespoons extra-virgin olive oil or bacon fat

   Kosher salt and freshly ground black pepper to taste

   Red-pepper flakes to taste

Preparation

1.    Preheat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.

2.    Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.

YIELD 2 servings

All recipes are easily doubled.

Bon appétit

For the more daring and adventurous cooks

Republished from November 23, 2010 for obvious timely reasons.

By now you should have defrosted that frozen turkey and it should be resting comfortably in the back of you refrigerator. If you haven’t, getteth your butt to the grocery store and buy a fresh one because even if you start defrosting today, your bird might not be defrosted in time. I discussed the how to cook your bird to perfection in a conventional oven, now for a method that’s a little daring, deep frying.

Alton Brown, is one of my favorite TV cooks. Good Eats funny and informative, plus, his recipes are easy and edible. I’ve done fried turkey and while I don’t recommend it for health reasons, once a year probably wont hurt. Alton’s “how to” videos are a must watch on safety tips, how to choose a turkey fryer, equipment and, finally, cooking directions. If you decide to try this, please follow all directions carefully and take all the safety precautions.

Below the fold are recipes and more safety tips.