Sweet Potato and Scallion Latkes

It's been a while since I've posted a recipe, but this time of year is a busy one in our family... so my time is a little more limited than usual. Expect an onslaught of posts after the new year though.

Let me preface this recipe by saying that, in early November, I got to do something awesome. I not only got to meet my favorite chef, Cat Cora, I also got to spend a little time talking with her and her family, watch her prepare one of the recipes from her latest cookbook (Cooking From the Hip), AND sample the food too! As if anything could be better than that, we got to do all of this at Epcot's Food and Wine Festival in Walt Disney World. How all of this came about is a bit of a long story, but let me just say that Ms. Cora is a truly wonderful person who went FAR out of her way for a couple of her fans.

Anyway, I was given a copy of Cooking From the Hip during our visit, and promptly began reading it when we got home. This is one of the many wonderful recipes from the book. I highly recommend the book, the recipes are fun, classy and delicious!

1 pound sweet potatoes, grated (about 2 medium)
2 large eggs, lightly beaten
1/2 cup, plus 2 tsp all purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 scallions, finely chopped
1/2 cup vegetable oil for frying
3 Tbs chopped fresh chives or scallions for garnish
(Cat also recommends creme fraiche and smoked trout as garnishes)

Grate sweet potatoes using the large holes of a box grater or food processor blade.

In a large bowl, whisk together the eggs, flour, salt and pepper. Add the sweet potatoes and scallions and mix until the potatoes are well coated.

Heat 3-4 Tbs of the oil in a 12 inch non-stick skillet over medium high heat until the oil is hot, but not smoking. Spoon 1 Tbs of the potato mixture into the oil and flatten with a spatula to about 3 inches in diameter. Repeat, adding 2 to 4 more latkes and more oil as needed, but don't crowd the pan. Give yourself room to flip them without breaking any. Reduce heat to medium and cook until golden, about 2 minutes on each side. Transfer lateks to a paper towel lined plate to drain and then keep warm in a 300º oven. Add more oil to the pan as needed in between batches.

To serve, sprinkle with chives or scallions, or top with a spoonful or creme fraiche and a chunk of smoked trout.



Many thanks again to Cat Cora, Ashley and the staff at Disney for an awesome day!

Garlic Romano Roasted Potatoes

Potatoes are part of many of our meals in this house. My family loves them in almost every way, shape and form. New potatoes, red potatoes, Yukon golds and russets may end up in potato salad, mashed potatoes, roasted potatoes, baked potatoes, twice baked stuffed potatoes, potatoes au gratin, potato casserole... you get the idea :) And, no matter how many potatoes I cook, I rarely have any leftover for dinner the next night, if they aren't consumed with the meal I made them for, my son WILL finish them as a snack the next day. I can't really complain that my family loves potatoes so much either, they're inexpensive, versatile and easy to prepare.

This is one of our favorites. It's simple and delicious and really bad for you, but... but...YUM!

2 lbs small white new potatoes (you can use the small red ones too if you like)
3 Tbs olive oil
kosher salt and freshly ground black pepper to taste
1/2 stick butter
3 cloves garlic, minced
freshly grated pecorino romano cheese, to taste
2-3 Tbs fresh, flat leaf parsley, finely chopped

Preheat oven to 425º.

Lightly oil a large baking sheet. Cut potatoes in half, or in quarters if they're bigger that about 1 1/2" in diameter, and place in a large bowl. Add olive oil, salt and pepper and toss to coat well. Place potatoes cut side up on prepared baking sheet and bake at 425º for 15 minutes. Turn potatoes cut side down and bake another 10 minutes. Check potatoes after 10 minutes, if they're still not tender enough turn them cut side up again and continue cooking another 5 to 10 minutes. Remove from oven and allow to cool slightly.

Melt butter in a small saute pan over low heat. Add garlic and cook just a few minutes, until garlic is mellowed and butter is infused with flavor. Place potatoes in serving dish, pour butter mixture over them, add chopped parsley and grated cheese ; toss to coat well.

ALWAYS make more of these than you think you need... they go fast! :)

Roasted Potato Salad with Mustard Dressing

I'm always on the lookout for recipes that are new and different. When I saw a recipe for this salad I copied it and set it aside to try later. Later turned out to be several years, but it was definitely worth it! The first time I tried it was last weekend to bring to my company picnic, and I was sorry I didn't keep it home! A few people have asked me for the recipe, and it made a perfect side dish for the ribs we had for dinner tonight... so here it is. Enjoy!

3 pounds small red or white creamer potatoes,washed and cut in half
1 tablespoon olive oil
1/4 tsp black pepper
1/2 tsp creole seasoning
1/2 teaspoon kosher salt
1/4 to 1/2 cup chopped, crisp bacon (I cheated and used pre-cooked)
2 cups chopped green onion
2 garlic cloves, minced or garlic powder to taste
3 tablespoons country style or whole grain Dijon mustard
3 tablespoons mayonnaise
1 1/2 tablespoons honey
1 1/2 tablespoons champagne vinegar
1/4 cup chopped fresh flat leaf parsley

Preheat oven to 425ºF. Lightly grease a large cookie sheet with olive oil.

Place cut potatoes in a large bowl and add olive oil, pepper, creole seasoning and salt. Toss gently with your hands until potatoes are evenly coated. Pour onto cookie sheet and place in preheated oven.

After 15 minutes turn the potatoes and continue cooking another 15 minutes. Potatoes should be golden brown and cooked through. Set aside to cool completely.

In a large bowl, mix mustard, mayonnaise, honey and vinegar. Add onions, garlic, bacon and potatoes, mixing well to coat. Mix in chopped parsley last and chill at least 1 hour before serving.