Recipe: Rugelach (Vegetarian, K-Dairy) December 22, 2009

Rugelach
By Anne Marie Normandau

Dough
1 (8-ounce) package cream cheese
1 cup unsalted butter
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups (sift into the cup and level off) bleached all-purpose flour
1/4 teaspoon salt* (optional)
Filling
1/4 cup + 2 tablespoons granulated sugar
1/4 cup (firmly packed) light brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins
1 cup coarsely chopped walnuts
1/2 cup apricot preserves (well stirred)
Topping
1/4 liquid cup milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Into a food processor with the metal blade, place the cream cheese.
Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the sugar and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour and the optional salt and pulse in just until the dough starts to clump together.
Electric Mixer Method:
Soften the cream cheese and butter.
In a mixing bowl, cream the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and the optional salt until incorporated.
For Both Methods:
Scrape the dough onto a piece of plastic wrap and press it together to form a ball.
Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.
Filling:
In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.
Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.
Place 2 oven racks in the upper and lower thirds of the oven.
Preheat oven to 350 degrees.
Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn’t sticking.
A great method that keeps additional flour to a minimum is to roll out the dough between two sheets of plastic wrap, well floured on the bottom. Flip it over, remove the bottom sheet of plastic wrap, and dust off any excess flour. Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves. Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 triangles or pieces of “pie.”
Use a thin knife, if necessary, to loosen the triangles from the board.
Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape.
Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.
Clean the work surface of excess filling before rolling each batch.
For the topping, brush the rugelach with milk.
In a small bowl, stir together the sugar and cinnamon, and sprinkle the rugelach with it.
Bake for 18 to 20 minutes or until lightly browned.
For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.

Recipe: Cheese Danish (Vegetarian, K-Dairy) December 21, 2009

CHEESE DANISH

The recipe is from The Art & Soul of Baking and uses a 1/2 recipe of Danish dough which makes 12 good size pastries.

Danish Dough
From The Art & Soul of Baking

Dough Block (Détrempe)

* 1/2 cup (4 ounces) warm whole milk (110° to 115° F)
* 1 teaspoon, plus 2 tablespoons (1 ounce), sugar
* 4 teaspoons active dry yeast, or 1 tablespoon instant yeast
* 2 cold large eggs
* 3/4 cup (6 ounces) cold whole milk
* 3 1/2 cups (17 1/2 ounces) unbleached all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon ground cardamom

Butter Block (Beurrage)

* 3 sticks (12 ounces) cold unsalted butter, cut into 1/2 inch pieces
* 1/4 cup (1 1/4 ounces) unbleached all-purpose flour

1. Make the dough block: Whisk warm milk and teaspoon of sugar in small bowl. Add yeast and whisk. Let sit until mixture is bubbly and yeast is activated, about 10 minutes.
2. In stand mixer bowl, whisk remaining sugar, cold milk, and eggs. Whisk in yeast mixture. In separate bowl, whisk flour, salt, & cardamom until well-blended. Add flour mixture to egg mixture, attach dough hook, and mix on low speed for 1 to 2 minutes or until liquid is absorbed and a rough mass has formed. {Note: for both croissant dough and Danish dough, you only want to knead the bare minimum to bring the dough together. You want to keep gluten formation to a minimum, which makes rolling the dough easier. It will get plenty of kneading during the rollouts/turns}. Turn dough out on a floured surface. Knead the dough 3 to 5 times to bring it together. The dough is very sticky. Don’t be afraid to flour and/or wet your hands. The dough will not be smooth or elastic. Wrap the dough in plastic and refrigerate for 30 to 60 minutes.
3. Make the butter block: Toss the butter with flour and chill in refrigerator for 20 minutes. In cleaned stand mixer with paddle attachment, beat chilled butter on medium speed, scraping down sides as necessary, for 1 to 2 minutes or until butter and flour form a smooth mass. Scrape butter onto a piece of parchment paper, wrap it up and refrigerate while you roll out dough.
4. Incorporate the butter and turn the dough: Dust surface with flour. Set dough in center and dust the top with flour. Roll dough into a 15 by 12-inch rectangle with short side parallel to the edge of your work surface. Make it as straight as possible. Stretch and pull corners if necessary to make nice sharp corners. Visually divide the dough into thirds. Using your fingers (butter is too cold for spatula) spread the cold butter over the top of the upper 2/3rds of dough, leaving a 1/2-inch border on edges.
5. Use a letter fold to encase the butter: Fold the empty bottom third over the middle third of the dough. Then fold the top third down over the center. Pinch together the seams at the bottom and sides of dough and gently roll your rolling pin over the top 3 or four times to help seal the seams. You’ve just completed your first “turn”. If the butter has become warm and squishy, refrigerate the dough for an hour. If not, move on to the second turn.
6. Dust work surface with flour. Position the dough with short side parallel to your work surface and the long fold to your left. Dust the dough with flour and roll it into a 20 by 12-inch rectangle. Brush any flour from the surface of the dough. Fold the dough using the book fold method: Fold the two short edges to the center of the dough, leaving a 1/4-inch gap. Line up edges precisely and square corners as you fold. Fold one side over the other as if you are closing a book. Briefly roll your rolling pin across the top to seal the seams. This completes the second turn. Wrap in plastic and refrigerate for an hour.
7. Dust work surface with flour. Remove dough from refrigerator, dust with flour, and roll into a 20 by 12-inch rectangle. Brush any flour from work surface and fold dough using letter-fold method from step #5. Make sure to square the corners and fold neatly and precisely as possible. Roll your rolling pin over the top to help seal the seams. This completes the third turn and the Danish dough is finished.
8. Wrap dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours before using it. You can also wrap it up and freeze for 4 to 6 weeks. Thaw in refrigerator overnight before using.

Cream Cheese Filling

* 8 ounces cream cheese, cut into 8 to 10 pieces
* 6 tablespoons (2 1/2 ounces) sugar
* 1 large egg yolk
* 1 1/2 tablespoons (1/2 ounce) unbleached all-purpose flour
* Finely grate zest of 1/2 lemon
* 1/2 teaspoon pure vanilla extract

Place cream cheese and sugar in bowl of food processor. Process until mixture is smooth, 20 to 30 seconds, scraping down sides half-way through. Add egg yolk and pulse for 5 seconds and scrape down sides. Add flour, zest, and vanilla extract and blend well–about 10 seconds. Scrape bowl and make sure everything is well-mixed.

The filling can be kept in refrigerator for up to 5 days.
Apricot Glaze

* 1/4 cup (2 1/2 ounces) apricot jam
* 2 to 3 tablespoons water

Combine jam and 2 tablespoons of water in a small saucepan. Warm over low heat until melted and fluid. If glaze seems too thick, add third tablespoon of water. Strain through fine-mesh strainer into small bowl to remove any chunks of fruit. Use while warm and fluid.

The glaze will keep in refrigerator for one month. Reheat before using.
Cheese Danish

* 1/2 recipe of Danish Dough (about 1 1/2 pounds)
* 1/2 recipe Cream Cheese Filling
* 1 recipe Apricot Glaze
* Confectioners’ sugar, for dusting

1. Dust work surface with flour. Place dough in center and dust top with flour. Roll into a 16 by 12 by 1/4-inch rectangle. Mark dough at 4-inch intervals on all sides. Cut dough into 12 (4-inch) squares.
2. Place a tablespoon of Cream Cheese Filling in center of each square and smear in a slight oval toward two of the diagonal corners. Fold one of the other corners over filling. Moisten its top with a bit of water and fold the opposite corner over the top and press to seal. Line 2 baking sheets with parchment paper or silicone mats and place Danishes on prepared sheets.
3. Loosely cover sheets with plastic wrap and let Danish rise in a cool room-temperature spot until they are doubled in size and look like they have taken a deep breath (about 1 hour). If you squeeze one, it should feel marshmallow-like.
4. Preheat the oven to 400° F and position rack to center. Chill Danish in freezer for 10 minutes or refrigerator for 15 minutes. Bake one sheet of Danish at a time, rotating sheet halfway through, for 14 to 16 minutes. The Danish should be golden brown. Transfer Danish to cooling rack and immediately brush with a thin layer of Apricot Glaze. Bake and glaze the 2nd Danish sheet the same way. Cool completely and dust with confectioners’ sugar prior to serving.

You can freeze unbaked shaped Danish for 4 to 6 weeks. Let defrost and proof at room temperature for about 2 to 3 hours. You can also freeze baked Danish for up to one month. Thaw at room temperature for 30 minutes, then reheat in 350° F oven for 7 to 8 minutes, until crust is crisped and the center is warmed through.

Original article Here

Recipe: Fettuccine With Braised Mushrooms and Baby Broccoli (Vegetarian, K-Dairy) December 17, 2009

Fettuccine With Braised Mushrooms and Baby Broccoli
By MARTHA ROSE SHULMAN

1/2 ounce (about 1/2 cup) dried porcini mushrooms
2 tablespoons extra virgin olive oil
1 small shallot, minced
1 pound mushrooms, cleaned, trimmed and sliced 1/2 inch thick
Salt to taste
2 garlic cloves, minced
1/4 cup dry white wine or red wine
1 teaspoon chopped fresh rosemary or fresh thyme leaves
1/2 pound baby broccoli, cut in 1-inch pieces
Freshly ground pepper
3/4 pound fettuccine or egg noodles
Freshly grated Parmesan for serving

1. Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.

2. Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.

3. When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.

4. Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Mote that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.

Yield: Serves four to six.

Advance preparation: You can make this through step 3 several hours before you cook the pasta. Bring the pot of water back to a boil, and reheat the mushrooms and baby broccoli shortly before serving.

Recipe: Vegetarian Pad Thai (Vegetarian or Vegan, K-Parve) December 14, 2009

Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:

* 8 oz. (SERVES 2) Pad Thai rice noodles (thin, flat linguini-like noodles)
* 2 eggs (vegans can substitute 1/2 cup soft tofu – see instructions below*)
* 4 cloves garlic, minced
* 1 shallot (OR 1/4 cup purple onion), finely chopped
* 3-4 “heads” of baby bok choy, or other Chinese cabbage, roughly chopped
* 2 cups bean sprouts
* 2 green onions, sliced
* 1/3 cup fresh coriander/cilantro
* 1/4 cup ground (or well-chopped) peanuts (substitute: cashews or slivered almonds)

* PAD THAI SAUCE:
* 3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)
* 1/4 cup hot water
* 3+1/2 Tbsp. soy sauce (or gluten-free soy sauce)
* 1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
* 3 Tbsp. brown sugar
* OTHER:
* 3-4 Tbsp. oil for stir-frying
* 2-3 Tbsp. vegetable or faux chicken stock
* lime wedges for serving

Preparation:

1. Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit “crunchy”. The noodles will finish cooking when they are fried.
2. Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don’t skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve.
3. Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance.
4. Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them.
6. Push eggs aside and add a little more oil to the middle of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
7. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.
8. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
9. Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor.
10. To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).

If using soft tofu: add it when you add the noodles. It will break up into small bits and be distributed throughout the dish, just as the egg would.

Original Recipe Here

Recipe: Lemon & Leek Risotto (Vegetarian, K-Dairy) December 13, 2009

Adding Bay to this lemon Risotto is not authentically Italian but gives it a lovely flavor.

From the CookSmart Vegetarian Cookbook

Serves: 2
Prep: 15 mins.
Cooking: 40 mins.

1/4 Cup Butter
1 Onion, Finely Chopped
2 Crushed Garlic Cloves
2 Leeks, trimmed, washed and sliced
1 Cup Risotto Rice
6 Bay leaves, bruised
1/2 Cup dry Vermouth
3 1/2- 4 cups hot vegetable stock
1 large Lemon, juice and zest
1/4 Cup Mascarpone
1/4 Cup Parmigiano Reggiano, freshly grated, plus extra for serving
Salt and Pepper

Melt the butter and fry the onion, garlic and leeks for 10 minutes, until soft but not brown. Stir in rice and bay leaves, until grains are glossy. Add Vermouth and reduce by half.
Keep stock at gentle simmer. Gradually add stock to rice, one ladleful at a time stirring until each addition is absorbed. Continue till rice is creamy but grains are still firm, about 20 minutes.
Add lemon juice and zest, salt and pepper, stir for 5 minutes. Add mascarpone and parmesan, stir once, cover and let risotto rest for a few minutes. Serve with extra parmesan.

Recipe: Puppy Chow (Vegetarian Dessert) December 13, 2009

Thank you to Unoblogger for this recipe! P.S. Nope it’s not real Puppy Chow, silly!

Holiday Puppy Chow Recipe

Ingredients:
9 cups Combination of Corn, Rice, and Wheat Cereal squares (Chex) *For gluten-free, omit the wheat chex.
1 cup chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter
2 teaspoon vanilla *make sure to check vanilla for gluten-free
1 1/2 cups powdered sugar
2 1-gallon ziplock bags

Directions:
Place cereal in a large bowl and set aside. In a medium microwavable bowl, add chocolate chips, peanut butter and butter. Microwave on High for 1 minute and stir. Microwave 30 seconds longer and stir mixture until smooth. Stir in vanilla. Pour sauce over cereal and stir until evenly coated. Spoon half of the mixture in each 1-gallon resealable ziplock bag. Add 3/4 cup powdered sugar to each bag, and seal. Shake the bag until everything is coated. Spread on waxed/parchment paper to cool. Store in airtight container in refrigerator.

Original post is Here and it has lots of gorgeous photos, so if you are interested in this recipe, be sure to check it out!

Recipe: Sufganiot (Hannukah Doughnuts) December 11, 2009

Another Traditional Hannukah Recipe is Sufganiot, or Jelly Doughnuts. They are delicious but be forewarned, it is impossible to eat just one! Below are two of my favorite recipes. I hope you enjoy them!

Sufganiot (Jelly Doughnuts)

Prep Time: 8 minutes
Cook Time: 10 minutes
Rest Time: 20 minutes
Yield: 14 doughnuts

21/2 cups self-rising flour
2 (8-ounce) cartons vanilla low-fat yogurt
2 tablespoons vanilla sugar
2 eggs
6 cups canola oil
3/4 cup confectioners’ sugar
1 cup seedless strawberry jelly

1. In a large bowl, place flour, yogurt, vanilla sugar and eggs.
2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15 to 20 minutes.
3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
4. When dough is ready, uncover oil and raise heat to high.
5. Scoop out a tablespoonful of batter and drop in oil. Don’t make the doughnuts too big, so they can cook through.
6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.
7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous two steps with remaining batter.
8. Fill a squeeze bottle with jelly and inject a little into each doughnut.
9. Roll each doughnut in confectioners’ sugar. Or shake 3 doughnuts at a time in a paper bag filled with confectioners’ sugar.

***

SUFGANIOT – HANUKKAH JELLY DOUGHNUTS:
INGREDIENTS:

* 2 tbsp or packages dry yeast
* 4 tbsp sugar and sugar for rolling
* 3/4 cup lukewarm milk or water
* 2½ cups all-purpose flour
* 2 egg yolks

* Pinch of salt
* 1 tsp cinnamon
* 1½ tbsp softened butte or margarine, at room temperature
* Vegetable oil for deep frying
* Plum, strawberry, or apricot preserves

DIRECTIONS:

1. Dissolve the yeast and 2 tablespoons sugar in the milk or water. let sit 10 minutes.
2. Sift the flour. Place it on a board and make a well in the center. Add the yeast mixture, the egg yolks, salt, cinnamon, and the remaining sugar. Knead well. Work the butter or margarine and knead until the dough is elastic.
3. Cover and let rise overnight in the refrigerator.
4. Sprinkle flour on the board. Roll the dough out to 1/8 inch. Cut out with a glass into rounds about 2 inches in diameter. Cover and let rise 15 minutes more.
5. With your hand form into a ball. Insert a teaspoon of jam; enclose completely.
6. Pour 2 inches of oil into a heavy pot and heat to 375 degrees F.
7. Drop the doughnuts in the oil, 4-5 at a time, turning when brown. Drain on paper towels.
8. Roll in granulated sugar and serve. you can make a larger Sufganiot if you like. What ever you decide, eat them immediately!

MAKES 24

A Gazillion Latke Recipes! December 11, 2009

Hannukah is here! One of the traditional recipes for this Holiday is latkes. Below are many recipes and variations on the traditional Latke Recipe. Enjoy and Chag Sameach!

POTATO LATKES AND ONION
Recipes by Chef Hershel from Aish.com

6 potatoes
1 onion
4 eggs
3 tbsps. matza meal
salt & pepper to taste
1/2 tsp. baking powder

Grate by hand potatoes and onion. Add eggs and then dry ingredients. Fry in hot oil. Replace 2 of the potatoes with zucchini for lighter pancakes.

* * *

LATKES (POTATO PANCAKES) (from The Flavor of Jerusalem)

A favorite eaten at Chanukah. Each cook has her infallible recipe, but we liked this version, which we found to be especially light.

3 large potatoes
3 tbsps. milk
1 egg
1/2 tsp. baking powder
salt and pepper to taste
cooking oil

If the skins of the potatoes are thin and unblemished, do not peel the potatoes but scrub them well. Otherwise, peel them; then grate 1 potato on the large holes of a grater and the other two on the medium holes. Beat in the milk, egg and baking powder. Season with salt and pepper; blend well, If there is a large amount of liquid in the mixture, drain off some of it. Heat a scant ½ inch of oil in a large skillet until it is very hot but not smoking. Drop the batter by large spoonfuls, flatten then slightly. Turn them once. When they are golden brown on the bottom side, cook them several minutes longer and drain them on paper towels. (The latkes will have crisp edges.)

Serve hot with sour cream or applesauce.

Makes 3-4 servings.

* * *

NANA’S LATKES (from the New York Times)

2 lbs. Idaho potatoes
2 lbs. Yukon potatoes
5 eggs, beaten
1 cup flour
salt
vegetable oil for frying
sour cream
apple sauce

Peel potatoes, and keep in cold water until you are ready to grate them.

Grate the potatoes coarsely by hand (or with a Cuisinart using first the shredding blade then the blending blade). The mixture should be slighly lumpy and not too blended. Add the beaten eggs. Mix in up to 1 cup of flour. Add a little salt. The batter should be fairly liquid and not too thick.

Heat about a half-inch of vegetable oil in a frying pan. When the oil is very hot, use a soup spoon as a measure to put in small amounts of batter in the oil. Frying the pancakes on one side, then the other, until they have turned brown on both sides and are crispy around the edges.

Drain the pancakes on paper towels that have been placed on a platter atop a saucepan of simmering hot water or keep warm in the oven.

Makes about 80 3-inch latkes.

* * *

(The following 3 recipes are from The Settlement Cookbook)

SOUR CREAM POTATO PANCAKES

4 large potatoes or 2 cups raw, grated potatoes
1/2 cup sour cream or 1/2 cup hot milk
1/2 tsp. salt
2 eggs, separated

Grate the potatoes, place in a colander, set over a bowl and drain. When the starch has settled in the bottom of the bowl, discard top liquid. Place drained potatoes in a mixing bowl, add starch, cream or hot milk, and salt. Beat yolks well; add to potato mixture; fold in the stiffly beaten whites. Drop by spoonfuls on a hot, well-greased skillet. Brown slowly on both sides. Serve with apple sauce.

Makes 4 servings.

* * *

POTATO PANCAKES

4 large potatoes or 2 cups raw grated potatoes
2 eggs
1/8 tsp. baking powder
1 1/2 tsps. salt
1 tbsp. flour, bread crumbs or matza meal
dash of pepper

Peel potatoes, grate, drain. Beat eggs well and mix with the rest of the ingredients. Drop by spoonfuls on a hot, well-greased skillet. Brown on both sides. Serve with applesauce.

Makes 4 servings.

* * *

BAKED POTATO PANCAKES

Mix as above. Heat a generous amount of fat in a skillet, add potato batter; bake in a hot oven, 400ºF, for 25 minutes.

The recipes below are by Cooking Maven Tamar Ansch

Potato-Beet latkes

1 small onion, pureed
2 eggs
3 potatoes, peeled and shredded
2 medium sized beets, cooked, drained and shredded
1/2 cup ground walnuts
1/2 cup flour or potato flour
1 tsp. salt
1/4 tsp. pepper

In a food processor fitted with the sharp “S” blade, puree the onions until liquidy. Add the eggs to the pureeing onions, one at a time. Turn off the processor and change the blade to the shredder blade. Put the potatoes and beets through the shredder. Pour all contents into a large bowl. Add the walnuts, flour, salt and pepper and mix well.

Heat some olive or canola oil in a non-stick skillet. Using a large spoon or ladle, start frying your “latkes”. Spoon portions that will be approximately 2 or 3 inches in diameter and allow them to brown nicely on the first side. Flip them over and continue to fry on the second side until they are nice and crispy on the second side. Remove from pan onto plates lined with paper towels to drain off some of the excess oil. Serve immediately with sour cream, cream cheese, or applesauce (or all three!) on the side.

* * *

Cheese Latkes

1 cup any kind of American cream cheese OR 1 container (250 grams) 5% Israeli white cheese
1/2 cup cottage cheese OR 1 container Israeli leben
1/2 cup light brown sugar
2 eggs
1 1/2 cups white flour or a half-half mixture with whole wheat and white flours
2 tsp. baking powder
1 packet vanilla sugar or 2 tsp. vanilla liquid
small pinch of salt

Mix together all ingredients in a bowl by hand, or, for a really smooth texture, blend them with a hand beater. Spray a heavy frying skillet with baking spray and spoon out the cheese mixture by small ladlefuls and fry on both sides until golden brown. Serve immediately. Goes great with strawberry or blueberry preserves.

* * *

Chanukah “Light” Latkes

2 large potatoes, scrubbed and unpeeled
1 small onion
1/2 small carrot
2 egg whites
1 1/2 tsp. baking powder
3-4 Tbls. flour
Pinch celery seed
Scant 1/4 tsp. each curry and fennel
1/4 tsp. pepper

Grate potatoes alternately with onion and carrot in the food processor. Drain. Mix with remaining ingredients. Spray a good quality non-stick frying pan with Pam or another oil spray. Drop mixture by heaping tablespoons into hot frying pan and flatten with a fork to make the latkes thin. Fry on medium – high heat until brown. Flip over and brown the other side as well. Serve with applesauce. Yields 16-20 thin latkes.

* * *

Latkes (Potato Pancakes) By Jamie Geller

Prep Time: 12 minutes
Cook Time: 18 to 24 minutes
Chill Time: none
Yield: 8 servings

4 medium Idaho potatoes
6 tablespoons canola oil or olive oil
3 eggs, beaten
2 tablespoons matzoh meal
2 teaspoons kosher salt
1/2 teaspoon coarse black pepper
Applesauce or sour cream (optional)

1. Prepare a large bowl filled with cold water
2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
3. Heat oil in a large skillet over medium heat.
4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
5. Add eggs, matzoh meal, salt and pepper and mix well.
6. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8. Blot excess oil with paper towels.
9. Serve warm with applesauce or sour cream, if desired.

Tip:
Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.

* * *

SWEET POTATO LATKES with Spiced Maple Syrup

Makes 10-12
For the Latkes:
1 lb. sweet potatoes
2 eggs
1/2 tsp. each salt and baking powder
¼ cup matzah meal
pinch each: salt & white pepper
2-4 Tbsp. light olive oil for frying

For the sauce:
1 cup real maple syrup
1/2 tsp. grated fresh ginger
1/4 tsp. ground nutmeg
pinch of ground cloves
salt and pepper to taste
chopped fresh coriander or mint leaves to garnish

Scrub the sweet potatoes, peel and shred on the fine side of a grater or in the food processor. Transfer to a wire-mesh strainer and squeeze to remove excess moisture. Let stand in the strainer or a colander placed over a bowl for 5 minutes. In a medium bowl, beat the eggs with a fork and add the matzah meal, sweet potato, salt and pepper. Let stand an additional 5-10 minutes.

In the meantime, prepare the sauce: In a small pan mix the ingredients for the sauce, heat over low heat and keep warm.

Heat 2 Tbsp. oil in a large skillet and add a small ladleful of the batter. Flatten gently and fry on both sides till golden-brown. Check to see if you like the texture of the latke, and , add a little more matzah meal to the mixture, if desired. (Let the mixture stand 3 minutes before using).

Add more oil to the pan as necessary, and fry the remaining latkes. Place the latkes on a paper towel lined plate to absorb excess oil. Pour some of the heated sauce on individual plates and arrange three latkes on top per serving, or use a serving platter. Garnish with fresh coriander or mint. Pass the rest of the sauce around to taste. Serve with sour cream or plain yogurt if desired.
From The Essential Book of Jewish Festival Cooking, by Phyllis Glazer with Miriyam Glazer.

LIGHTENED UP POTATO LATKES

Potatoes are a nutritious food (fat-free, low in calories, a good source of Vitamin C, an excellent source of potassium, and a source of fiber) and that they stay that way if prepared in healthier ways. With this recipe, you can enjoy this holiday without feeling guilty — you’ll actually be eating two vegetables: potatoes and carrots.

Makes 4 servings.

2 1/2 cups shredded, unpeeled russet potatoes (about 1 lb.)
1/2 cup grated onion
1/3 cup peeled shredded carrot
1/3 cup flour
2 tablespoons snipped fresh chives
1 teaspoon kosher salt
1/4 tsp. freshly ground pepper
1 egg + 1 egg white
2 tablespoons vegetable oil, divided

Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes. Meanwhile, place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well. Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large non stick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time. Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Drain on paper towels. Repeat with remaining oil and potatoes. Serve immediately with chunky applesauce and low-fat sour cream.

OLIVE LATKES

Recalling both the miracle of the olive oil and the olive-pressing season in Israel, these scrumptious olive latkes are a new-fangled way to enjoy a latke.

Makes about 8
2 cups finely chopped pitted green or black olives in brine, drained (or use half and half)
½ cup olive oil
1 cup chopped onion
2 Tbsp. chopped garlic
1 cup unbleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 tsp. cumin
2 eggs, beaten
1-2 Tbsp. water (optional)

Chop the olives finely or process in the food processor. Transfer chopped olives to a strainer and squeeze out as much moisture as possible. Heat ¼ cup the oil and saute the onion and garlic till golden. Set aside. In the meantime, sift flour, baking powder, baking soda, salt and cumin. Beat in the eggs and onion and garlic mixture with a fork. Add the water if the mixture seems too thick. Heat the remaining oil and use a small cup or soup ladle to form 3-4 small latkes each time. Fry on both sides till golden. Serve with thick yogurt or sour cream. From The Essential Book of Jewish Festival Cooking, by Phyllis Glazer with Miriyam Glazer.

Recipe: Kale Chips (Vegan or Vegetarian) December 8, 2009

Kale Chips

Watch out, these are highly addictive! Original Source and Pictures

Prep Time:10 Min
Cook Time:10 Min
Ready In: 20 Min

Original Recipe Yield 6 servings

Ingredients

* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. (If desired you can also sprinkle them with parmesan cheese after baking).
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Nutritional Information
Amount Per Serving Calories: 58 | Total Fat: 2.8g | Cholesterol: 0mg

Recipe: Teriyaki Tofu Steak December 7, 2009

Teriyaki Tofu Steak

I can’t believe I only tried this for the first time today. It’s delicious!

Ingredients:

1 lb extra firm tofu, drained and pressed
6 Tbsp sake
6 Tbsp soy sauce
2 tsp toasted sesame oil
2 med cloves garlic, crushed
2 scallions, chopped
2 Tbsp honey
2 Tbsp veg oil
1 tsp cornstarch

Directions:
Cut tofu into 6 equal 1/2 inch strips. Marinate 20 min. in sake, soy, sesame oil, garlic, scallions, honey. Heat oil in med skillet. Grill until brown on both sides. Remove to platter. Bring leftover marinage sauce to boil, simmer 2 min. Thicken with cornstarch. Pour over tofu. Serve.

A shortcut version of this recipe is to use pre-made Teriyaki sauce instead of making your own. To make this vegan, use a honey substitute.