The Jewish New Year is just around the corner and this year I'll have the pleasure of preparing latkes for the dinners that we'll be attending. Alex and I make them at least once a week, not for religious reasons, but because we have so much fun playing with the recipe. Sometimes we add the apple syrup from my Warm Apple Cinnamon French Toast in lieu of apple sauce and it's to die for. However, my personal favorite is a traditional latke with a nice little pile of caramelized onions on top along with a dollop of sour cream.
Rosh Hashanah Latkes
Yield: 10 latkes
1 lb Idaho potatoes
1 small yellow onion, finely diced
1/4 cup flour
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp unsalted butter
Start by grating all of the potatoes into a large bowl of cold water (this will prevent them from turning brown). Once they're all grated, drain the grated potatoes in a colander over the sink. The final step in preparing the potatoes is to place them into the center of a kitchen towel and squeeze it over the sink to remove any excess water. Transfer the dry potatoes to a large mixing bowl. To this bowl, also add the minced onion, the egg, the flour, as well as the salt and pepper. Stir everything together until it's well combined.
Next, preheat a large saute pan over medium heat. Add 1 tablespoon of the butter to the pan and allow it to melt. Transfer big heaping tablespoons of the latke mixture to the hot pan, pressing each one down until it's 1/2" thick. You should be able to fit about 5 latkes into the pan. Allow them to cook for 4-5 minutes per side, or until they're golden brown. Flip them over and allow them to cook for an additional 4-5 minutes. Once both sides are cooked, transfer them to a platter and continue to cook the last 5 latkes, repeating the same instructions starting by adding the last tablespoon of butter.
Finish off your beautifully cooked latkes with your favorite topping whether it be applesauce, sour cream, or caramelized onions. Enjoy!
As summer comes to a close, I still find myself craving summer staples. The other day for lunch Alex and I whipped together this wonderful take on classic potato salad and he gobbled up the whole thing (sparing a few tasty morsels for me)! We used red potatoes, caramelized onions, dijon mustard and fresh chives.
Red Potato Salad
Yield: 4 Servings
4 red potatoes, chopped into 1" pieces
1/2 tbsp butter
1 small yellow onion, diced
3 tbsp mayonnaise
1 tsp dijon mustard
2 tbsp chives, chopped
ground black pepper
Place a small pot 3/4 filled with water over high heat. When the water is boiling, lower the heat to medium and add the chopped potatoes as well as some salt. Allow them to simmer in the water for 10 minutes or until they're fork tender.
Meanwhile, in a small pan over medium heat add the butter. Once it's melted, add the diced onion and allow it to cook for about five minutes, stirring frequently until it's slightly caramelized.
When the potatoes are cooked, drain them and rinse them with cold water. In a large bowl, add the cooked potatoes, the caramelized onions, the mayonnaise, the dijon mustard, the chives, as well as a bit of salt and pepper. Finally, stir it all together with a big spoon until it's well mixed. Enjoy!
Since starting my job in NYC, there's been so little time for me to come home after work to cook my usual fare. So a lazy Sunday afternoon was the perfect opportunity to make one of my favorite meals: baked shrimp scampi. It takes about ten minutes to make, and it's beyond delicious. To be honest, I actually put this into my toaster oven to bake rather than heating up my whole apartment, it doesn't get any simpler than that!
Baked Shrimp Scampi
Yield: 4 Servings
1 lb thin spaghetti
1 lb shrimp, peeled and deveined
4 cloves garlic, minced
3 tbsp olive oil
2 tbsp parsley, chopped
1 tsp kosher salt
1/2 tsp black pepper
Preheat your oven to 350 degrees. Meanwhile, place a pot 3/4 filled with water over high heat on your stove top.
In a baking dish, add the shrimp, the juice of the lemon, the minced garlic, olive oil, 1 tbsp of the chopped parsley, as well as the salt and pepper. Once the oven is preheated, place your baking dish into the oven for 8-10 minutes or until all of the shrimp is pink.
Once the water is boiling, add the thin spaghetti and allow it to cook for 6-8 minutes (or as long as the directions on your box of pasta indicate). You can also add some salt and a splash of olive oil to the pasta as its cooking to increase the flavor.
Once the pasta is done cooking, drain it and divide it onto four plates. Remove the baked scampi from the oven, and spoon the sauce as well as the shrimp over the pasta on each plate. Sprinkle each plate with the remaining chopped parsley and enjoy!