Food, Nutrition and Cooking


The Trouble with Truffles

The trouble with truffle oil is that it’s quite expensive; the good news is that just a small amount goes a long way on flavor. Use it sparingly because even a touch too much can overwhelm the flavor of your dish. Less is definitely more here.

Note: this dish is really best to serve immediately upon completion of cooking. The recipe will take ~ 30 minutes start to finish including prep.

Truffle Fries

2 lbs. white or yukon potatoes, peeled and cut in 1/4″ fries of any length (governed by size of potato)
1 T canola, vegetable, grapeseed or other neutral flavored oil
1.5 tsp truffle oil
1 T butter (salted butter is ok to use here, sweet butter also works)
1 clove garlic, minced or pressed through a garlic press
black pepper to taste
2 T chopped parsley

Preheat oven to 450 degrees F. Combine the 2 oils and toss fries in the mixture and lay out potatoes in a single layer on a baking sheet.
With the oven rack in the upper third of the oven but not too close to the broiler, bake fries ~ 5 minutes. Change from baking to broiling (up the temperature to 500+ degrees) and broil the fries for 10 minutes, then turn them and broil another 10 minutes (broiling 20 minutes total).
Meanwhile, melt the butter and the garlic together but do not brown either; add the black pepper to the garlic butter.
Remove fries from the oven, toss with the garlic butter, sprinkle with the chopped parsley and SERVE IMMEDIATELY.

Serves 4-5

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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.