ChefUptothePlate

Food, Nutrition and Cooking


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My very best Latkes

Carrot and Potato Latkes- for Chanukah, this year for Thanksgiving and truly any time!

3 medium potatoes (~ 1 lb.), peeled and shredded

1 medium carrot, shredded

1 egg, slightly beaten (or 1/4 cup egg substitute)

1/4 cup finely chopped onion

2 T all purpose flour

1/4 tsp salt

1/4 teaspoon black pepper

cooking oil (canola, vegetable)

applesauce and/or sour cream for garnish

Place shredded potatoes in cold water as you work to prevent discoloration. Drain well when ready to combine.

Combine all ingredients except garnishes and oil. Mix well. 

Put about 1/4-1/2 oil in an electric frying pan and heat to 400 degrees F. (If you don’t have an electric frying pan, heat oil in deep skillet on stove medium-high heat). Make sure oil is HOT when you add mixture to pan, 1 heaping T for each Latke. Flatten each latke slightly. Fry about 2-3 minutes per side until golden. Drain on paper towels. 

Cover latkes with foil to keep warm until ready to serve. Serve with applesauce and/or sour cream.

Latkes can be made ahead as directed above. Chill for 3-24 hours. To reheat, arrange on an UNgreased cookie sheet and bake at 400 degrees F for 10-12 minutes, turning once.

Yield ~ 12 Latkes. 

NOTE: I prefer shredding the potatoes and carrots to grating or chopping as I like the resulting texture, almost bird’s nest-like.

If making multiple batches, be sure to allow the oil to come up to temperature before adding each batch. Latkes cooked in HOT oil will be crispier and will have absorbed less oil. 


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Salmon Fishing

Salmon Salad with a Rainbow of Veggies

1 15 oz can of salmon, drained

1 hard boiled egg

2 ribs of celery

1 large carrot

2 scallions

3 radishes

1/2 ripe avocado

Cut veggies (except avocado) into chunks and process in food processor along with hard boiled egg until finely chopped. Add salmon and avocado and process until desired consistency is reached. Serve on green salad, crackers, bread, whatever.

Makes about 3+ cups

All blog postings by http://www.chefuptotheplate.wordpress.com unless otherwise noted are the intellectual property of Sari Schlussel-Leeds, MS, RD, CDN 


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Don’t “Pass-Over” this dish

Sephardic Carrot and Asparagus Salad

2 lbs carrots, peeled

1 1/2 lbs asparagus, trimmed and cut into 2″ lengths

4 T olive oil (lemon flavored if you have it)

2 onions, cut in half and then sliced into thin 1/2 moons

1/2 tsp each hot red pepper flakes, paprika, ground cumin

1/2 tsp caraway seeds

Cayenne pepper to taste

1/4 cup fresh lemon juice and the zest from the lemon

Cut the carrots into 2″ lengths and then quarter each length (or use peeled baby carrots cut in 1/2 lengthwise). In a large skillet with high sides combine the carrots, a pinch of salt and enough cold water to cover. Heat until water boils, then lower heat and simmer the carrots for about 7 minutes. Reserve the liquid. Remove the carrots to a large bowl. 

Add the asparagus to the same liquid in which the carrots cooked, boil for 3 minutes, reserve 1/2 cup of the liquid to a measuring cup and remove the asparagus to a colander. Immediately refresh the asparagus with cold water and drain. 

In the same skillet heat the olive oil over medium heat till hot (but NOT smoking). Cook the onions for about 10 minutes, stirring frequently. Add the reserved liquid and the spices (except the cayenne), bring to a boil. Add the carrots and simmer uncovered for ~ 5 minutes. Add the asparagus, the cayenne and salt to taste.

Add lemon juice and zest just before serving. This dish can be served warm or at room temperature and leftovers are great cold on a green salad. Serves 8 or more.