latkes

happy hanukkah! it really snuck up on me this year. i mean, it was just thanksgiving and i'm already supposed to be ready for another holiday? well i'm not. sorry hanukkah. sorry everybody who won't be getting a gift for a few more weeks. but there is one thing i'm ready for....latkes! it really is a shame when the eight nights pass without a single latke and i wasn't going to let that happen this year. in fact, i would place latke eating as a higher priority hanukkah necessity than a proper menorah.*

so for the second time in a week the cast iron skillet** came out, the vegetable oil poured out in glugs and deep frying was under way! no question, latkes are always worth the frying hassle.

when i was growing up my mom made latkes using the recipe in the vegetarian epicure and this is the recipe i use as a guideline now. though here's a little latke secret - most recipes use eggs in them but they're really not necessary and you don't even have to replace them with anything, just pretend that whole part about adding eggs doesn't even exist. the rough recipe as i make it is below, this is just a guide and you may have to add more or less matzo meal depending on how good you are at squeezing the liquid out of your potatoes.

latkes
makes about 15-20 small-ish latkes
ingredients:
2 1/2 cups grated raw potatoes (about 3 baking potatoes)
4 tablespoons finely chopped onion
1 teaspoon salt
3 tablespoons matzo meal
black pepper to taste
oil for frying

first you've got to grate your potatoes

(oh please please please can i buy a big food processor with a grating attachment?) squeeze out as much water as you can. then measure (you'll probably have more than 2 1/2 cups so just add a little more of everything else cause that's much smarter than wasting potato). chop up your onion and add it to the shredded potatoes in a large bowl. add the matzo meal, salt and pepper to taste. mix it all up and try forming a patty to make sure it holds together. add more matzo meal if needed.

heat up your oil. when it gets to around 350 (i got this "meat" thermometer from foodbuzz and was pretty excited to be able to track the oil temperature. if you don't have one just test the oil with a bit of potato and when it bubbles it's ready) it's time to stop taking pictures and start frying! cook for a few minutes on each side until nicely browned and crispy. drain on a paper bag or paper towels.


we topped these with applesauce and vegan brunch cashew sour cream (staying on theme here!). and since fried potatoes are not a complete meal we also had some broccoli topped with vegan brunch hollandaise sauce. this was a delicious dinner! i want to eat it again right now.

*though i did look for candles for my menorah. really.
**these recent frying episodes have made me fall in love with my cast iron skillet. i'm convinced that this little pan is the best frying vessel there is. the oil heats up quickly and stays hot and i find it's much easier to clean up afterwards than when i've tried frying in any other pan.

-d

roasted fingerling potatoes with saffron breadcrumbs

i certainly don't need to convince you that roasted potatoes are a fantastic food - crunchy and creamy and all around delicious they don't really need much gussying up. but when you want to get fancy with them what better way than to add some crunchy goodness laced with saffron to the mix? long ago erin and i found mystery saffron in our cabinet and for awhile there i think we saffron-ed just about everything. i mean, free saffron! that's as exciting as finding money in your pocket! sadly i think that was the last time i used the stuff cause those little threads are expensive.* but on sunday i broke down using the "we're making a fun sunday dinner" as the excuse...and i'm glad i did cause the potatoes were awesome and now i get to make other fun saffron things. this recipe comes from the same article as the soft tofu recipe and was equally delicious. i think i maybe went a little light on the saffron ("a pinch" is so imprecise) but they were still great.....we were scooping up the last of the crunchy breadcrumbs.

roasted fingerling potatoes with saffron breadcrumbs
ingredients:
1 tablespoon ghee (or substitute olive oil, unsalted butter, or a combination of the two)
1 pound fingerling potatoes
kosher salt, to taste
fresh black pepper, to taste
half a slice of stale bread or english muffin (makes about 1/2 cup crumbs)
pinch of saffron threads

preheat the oven to 375°. Heat olive oil in a cast iron pan that will hold all the potatoes without excessive crowding. When the oil is very hot, add the potatoes, sprinkle generously with salt and pepper, and cook over medium-high heat for about 5 minutes, until browning barely starts.

meanwhile, make the breadcrumbs. tear up half a slice of stale bread (english muffins work surprisingly well) and place the pieces in a coffee grinder, along with the saffron threads. process until well mixed, shaking the grinder a bit as you go.

add the breadcrumbs to the potatoes, stir well, and cook for about 2 minutes, or until the breadcrumbs begin to brown.

transfer pan to oven, and roast for about 20 minutes, or until the potatoes are tender. adjust for salt, and serve hot.

*thankfully the author gives this little note which can make us all feel better, "high-quality saffron can be ungodly expensive, but this dish does just fine with the less expensive versions."

-d

creamy herbed potato soup

My brother recently had his wisdom teeth out, the day after his 33rd birthday . . . and for a week was unable to eat solid food. That's right, no chewing. So, being the ever-thoughtful sister, I made him some soup. And liked it so much that I made a second batch for myself. The garnish of mushrooms, potatoes and watercress is of my own invention, designed to make the soup a bit heartier (my brother received an extra pureed version. Remember the no chewing thing?) But really, it is lovely on it's own - deliciously creamy and filling!


Creamy Herbed Potato Soup
from The Moosewood Restaurant Daily Special

for soup
1 1/2 cups chopped onions
1 1/2 chopped celery
1 tsp salt
2 tbsp butter (or oil)
3 cups cubed red potatoes
3 cups water
2 tbsp chopped fresh dill (or 1 tsp dried)
1 cup milk or cream

for garnish*
sliced, cooked mushrooms
baked or fried potato cubes
handful of watercress


In a soup pot, saute the onions, celery, and salt in the butter (or oil) for 5 minutes on medium-high heat. Add the potatoes, water and dill, cover, and bring to a boil. Reduce the heat, and simmer until the potatoes are soft, about 10 minutes.

In a blender (or using an immersion blender) puree the vegetable mixture with the milk (or cream). Gently reheat before serving.

* to serve, I made a mound of the mushrooms, potatoes, and watercress and ladled the soup around.

- e