Tuesday, January 6, 2009
Here's a great recipe for Hanukkah!
Source: Sundays at Moosewood Restaurant
Makes about 15 latkes
6 medium potatoes (or 20 oz. bag already shredded)
1/2 cup finely chopped onion
1/2 tsp salt
pinch of baking powder
black pepper to taste
1/4 cup flour (or Matzo meal)
oil for frying
optional: sour cream and/or apple sauce to top
1. Grate the potatoes in a food processor; drain into a colander, pressing out the liquid. Return grated potatoes to the food processor; add onion, eggs, salt, baking powder, & pepper; process until just smooth (mix in batches if necessary). Transfer to large bowl & stir in flour.
2. Heat 1/8 inch of oil in large skillet, until a drop of batter sizzles on the surface. Drop a large spoonful of batter into the skillet & flatten with the spoon to make a thin pancake. Fry the latkes on both sides (about 5 minutes per side) until brown & crisp adding more oil if necessary. Drain the latkes on paper towels & keep them warm, in a single layer in a 200 degree oven, until all the latkes are made.
3. Serve latkes topped with optional sour cream or apple sauce.
Source: Vegetarian Times (slightly modified by Aimee)
Makes about 6 servings
3 small crowns broccoli, chopped into bite-sized florets
2 small sweet potatoes, cubed
1 small bunch green onion, chopped
4 TB sesame oil, divided
1/4 tsp salt
2 TB sesame seeds, divided
2 TB orange juice
2 TB tamari
1 TB rice vinegar
1 TB sherry
1/2 tsp ginger
1 tsp minced garlic
10 oz. soba noodles, uncooked
optional: 8 oz. tofu, cubed & cooked
1. Preheat oven to 450. Place broccoli, sweet potatoes, & green onion in large bowl. Add 3 TB sesame oil, salt, & 1 TB sesame seeds; toss well to coat. Spread veggies on baking sheet, & roat 20 minutes, turning with a spatula 3-4 times.
2. Meanwhile, whisk together OJ, tamari, rice vinegar, sherry, ginger, garlic, & 1 TB sesame oil.
3. Cook noodles according to package directions; drain & combine with roasted veggies, OJ mixture, & 1 TB sesame seeds Toss well to coat & serve with optional tofu.