Duck Fat Potato Galette

In the North of the North Hemisphere we have access to an overwhelming number of vegetarian ingredients.  While this gives Northerners plenty of inspiration and opportunity for vegetarian cooking, this recipe isn't one of those offerings. It could be, but the duck fat (or bacon, if it's on hand) really brings this side into its own.  The point I'm trying to get to is that my vegetarian adventures have also changed my meat ones. I appreciate animal products more and am keen to avoid wasting any part of them. This means bones are used in stock, organ meats prepared and fats rendered and stored for later use. While likely a no-brainer for some of you, I would have thrown out much of the 'extras' a decade ago.

The duck fat used in this recipe came from a duck (my first!) I prepared earlier this fall. I knew ducks were fat birds, but once I trimmed the excess duck fat off this one, was surprised at just how much fat there was. I fried the duck skin, jarred the rendered fat and ate the skin as cracklin. If you're not preparing duck, save your bacon fat for this recipe. I'm sure the results will knock your socks off.

If you don't have a springform pan, you can arrange the potatoes without one. This shouldn't impact the taste of the galette. I used a mandoline to slice the veggies and always do when I need thin and relatively uniform cuts of a product. They usually run anywhere between $20-$60, take up very little space and should last you for..well, forever. Here's the version we have:  https://www.amazon.ca

Adapted From: https://www.bonappetit.com

Serves 4

Ingredients

• 2 lbs Yukon Gold potatoes, sliced 1/4" thick
• 1 small, yellow onion, thinly sliced.
• 2 T duck fat, melted
• 3 T unsalted butter, melted
• 1 t caraway seeds
• 1 t flake salt 
• 1/2 t fresh ground pepper 

Method

Preheat oven to 425F. Cover a baking sheet with a piece of tin foil or parchment paper.  Place a 10" springform ring in the centre of the sheet.

Heat the caraway seeds in a frying pan for a minute, or until they become fragrant. Pour the seeds into a resealable plastic bag and crush them with a rolling pin.

In a bowl, combine 2 tablespoons of the melted butter, duck fat, salt, pepper and seeds. Mix well and then add the potato slices, coating them evenly with the fat mixture. In another bowl, combine the remaining tablespoon of butter with the onion slices, coating evenly.

Arrange about a 1/4 of the potatoes on the base of the springform pan, to cover the bottom. Top with a thin layer of onion slices and repeat with a layer of potatoes and onions, ending with a final layer of potatoes. Bake for 45 minutes or until the potato edges have browned and look crispy. 

Romesco Chicken with Kale Mashed Potatoes

Having a little comfort food doesn't have to mean foregoing nutrition and quality ingredients. In fact, I'm a firm believer that it enhances the recipe. I spent the afternoon catching up on new British murder mysteries. No better time to wolf down some nachos with fresh salsa, guacamole and chopped jalapeño, olives and sharp cheddar. And brownies. And beer. And some leftover Doritos. And more brownies. Even junk food can dig a fresh twist.

To continue today's theme we have Romesco chicken with kale mashed potatoes. Crispy skinned chicken thighs in a tangy pepper and tomato sauce with ground almonds (pumpkin seeds if you have nut allergies) and plenty of garlic. Comfort at it's finest, as long as you're willing to put the Doritos down long enough to make it.

From: http://avocadoadaynutrition.com

Serves 4

Ingredients

Potatoes

• 1 1/2lb yukon potatoes, quartered
• 1 bunch of kale, chopped
• 1/2 cup chicken stock
• 1/2 cup yoghurt
• salt and pepper

Chicken

• 1lb chicken thighs, skin on and bone in
• olive oil
• salt and pepper
• 4 cloves garlic, minced
• 1/2 cup slivered almonds
• 1 1/2 cups panko crumbs
• 1 jar roast red peppers, drained
• 1 15oz can of fire roasted tomatoes
• 1/2 cup flat leaf parsley, chopped

Method

Fill a large pot with water, a teaspoon of salt and bring to a boil. Add the potatoes and boil for 7-10 minutes, until softened. Throw in the kale and boil another minute. Drain the potatoes of water, add the chicken stock, yoghurt and mash with a fork or standing mixer. Add salt and pepper to taste.

For the chicken, heat a frying pan with a tablespoon of oil on medium-high heat. Place half the chicken in the pan, skin side down and let cook for 5 minutes or until skin is browned. Flip and cook another 4-5 minutes. Remove from pan and cook the other half of the chicken. Once complete, set the chicken aside and wipe down the pan. Add another tablespoon of oil to the pan and the garlic and heat for 30 seconds. Add the crumbs and almonds, combining well with the garlic. Pour into a food processor or blender and add the peppers and tomatoes. Blend until well combined.

Return the sauce to the frying pan and place the chicken thighs on top. Add a little chicken stock to thin the sauce to your desired consistency and stir to coat the chicken. Serve on top of the potatoes with a little flat leaf parsley sprinkled over top.

Monkfish with Olive Paste & Lemon Mash

With Ruedi's return to YEG, we have quickly settled into a few habitual affairs; one of them being a Saturday visit to the City Market Downtown. Fresh fruit, eggs and pastry to tide us until lunch are the usual takeaways. This time we cruised by Ocean Odyssey Inland which sells wild seafood, including a wide array of fish from Iceland. We picked up a few small pieces of Monkfish for dinner; pricey little numbers, but they have a hearty texture I really enjoy. If Monkfish isn't an option for you, you can still pull this recipe off with other white fish. The original recipe courtesy of Jamie Oliver includes a rub of rosemary and lemon zest for the fish, but I ran out of time and figured the fish would be lovely either way. I used less fish than the recipe calls for and ended up with quite a bit of leftover olive paste. The extra I combined with a rice and lentil mix topped with cilantro, avocado and tomatoes for my lunches. Worked quite well, thank you.

If you live in Edmonton and haven't been to the City Market, I highly recommend a visit. We often go just to people watch since there's usually a good turnout in the summer. The market moves outdoors between the May and Thanksgiving long weekends on 104th Street between Jasper Ave and 103rd. Be sure to pick up a few gougeres at Dauphine to keep your strength up during your visit.

Adapted From: http://www.jamieoliver.com

Serves 4

The Fish

• sea salt
• 4, 200g Monkfish fillets
• olive oil

Olive Paste

• 2 handfuls of black, pitted olives loosely chopped (I chose Kalamata)
• 1 fresh red chili, minced (had orange Habaneros, but red chili would be best)
• handful of fresh herbs finely chopped (basil, cilantro, parsley)
• 1 heart of celery, minced
• 1 clove garlic, minced
• juice of 1 lemon
• freshly ground pepper
• a few swigs of olive oil
• balsamic vinegar to taste

Lemon Mash

• 1 kg of russet potatoes, peeled and chopped
• sea salt
• butter
• ground pepper
• milk 
• juice of 1 lemon

Method

To prepare the fish, salt it in advance and let it sit for at least 30 minutes to allow the juices to release. Heat barbecue grill on high (400F). Place fillets on grill and cook for  2-4 minutes each side. Ours were about an inch thick and took 4 minutes each side, but you'll want to gauge your time carefully. The meaty texture can take a little more abuse than lighter fillets of fish, but over cooking fish is easy to do.

To make the olive paste combine all the ingredients and set aside. When ready to serve, taste the mix and add a little of the balsamic vinegar if a little extra kick is needed.

For the mash, heat a large pot of salted, boiling water. Add the potatoes and let cook for about 15 minutes, or until they can be pierced easily with a fork. Remove from heat and dump the water. Add a hearty nub of butter, about a half cup of milk and the lemon juice and blend with a hand mixer. Do not over mix the potatoes! They become starchy if blended for two long. Add more milk and butter to get your desired texture and salt and pepper to taste.

The Year of The Hash

I do love eggs. I had already eaten them for two meals today and was contemplating including them in a third when I decided to post this recipe. That yolky goodness adds dimension to any dish, which is why I've posted my fair share of egg dishes. It's also not the first time in recent history that I've tried a hash casserole. You can thank Jamie Oliver for this somewhat repetitive post. I'm now following him on Instagram and have been making nothing but Jamie's recipes ever since. Pictures really do sell a product and his are phenomenal. Hope you enjoy this one as much as I do!

Giant Veg Rosti

From: http://www.jamieoliver.com

Serves 6

Ingredients

• 600g potatoes
• 3 large carrots
• 1/2 t dijon mustard
• 1/2 lemon
• extra virgin olive oil
• 100g frozen peas
• 100g baby spinach
• 4 large eggs
• 50g feta cheese

Method

Preheat oven to 350F. Peel the potatoes and carrots and grate them either using a box grater or a grating attachment of a food processor. Add a pinch of salt and toss the mix well.  Set the potato, carrot mix aside to allow the salt to draw water from the vegetables. After a few minutes and using your hands, squeeze out as much water from the potatoes and carrots as you can.

In a bowl, combine the lemon, dijon, one-and-a-half tablespoons of olive oil and a pinch of salt and pepper.  In another bowl, add a few tablespoons of olive oil and toss in the potato and carrot mixture. Season the mix with salt and pepper and spread the mixture into a baking dish about 9" X 13". Roast the veggies for about 35 minutes or until they're golden on the surface.

To prepare the peas, either blanche them in boiling water for two minutes or microwave them for three. Add the peas and spinach to the bowl with the prepared dressing and toss well. Poach the eggs to your liking. I needed a little coaching from Jamie Oliver: www.jamieoliver.com
To finish the dish, place the salad on top of the hash, follow with the eggs and crumble the feta over the baking dish.

A few more eggs to go!

Spicy Potato Hash

I drove from Calgary to Edmonton yesterday afternoon and from jacketless to parka weather in just over 300 km. I'll never get over the unpredictable weather this province offers. So, while I mourn the loss of warmer temperatures, I will try focussing on the perks of winter: mainly, comfort food.  Here come the cozy stews, casseroles and hearty meals. Oh, and the wine! I look forward to the full-bodied reds that will accompany my weekend dinners.

This one-dish meal offers one a chance to use up those vegetables lurking in your fridge. If you've got leftover carrots, herbs and/or celery, adding them to the hash can only lead to good things. I added chilis too but if heat's not your bag, just omit them. I also threw in some eggs to use up the few I had remaining. I've got a soft spot for yolks that ooze over food and this casserole was a good platform for yolky eggs.

Adapted from: http://www.twogreenpeas.com

Serves 6

Ingredients

• 1 medium onion, diced 
• 1 clove of garlic, minced
• 2 t canola oil
• 2 medium yukon gold or white potatoes, diced
• 2 medium red potatoes
• 3 cups of chopped vegetables of your choosing (I used yellow and red peppers)
• 1 cup black beans, rinsed
• 1 t chili powder
• 1/2 t salt
• 1/2 t pepper
• 1/4 t ground cumin
• 1/4 t cayenne pepper
• 1 bay leaf
• 2 cloves
• 2 green chilis, diced

Garnishes (pick a few)

• 1 avocado
• 1 jalapeno 
• 1 cup salsa
• 2 green onions, chopped
• lime wedges

Method

Preheat the oven to 375 degrees. Heat the oil on medium heat in a large cast iron skillet or pot if, like mine, your skillet isn't large enough to hold all the ingredients. Add the onions, stirring well until they become translucent; about 5 minutes. Once cooked, mix in the spices until they are well combined with the onions. Toss in the potatoes and cook for about 10-15 minutes until they are edible, but not so soft that they can be mashed. Add a little oil or water if the potatoes start to stick to the base of the skillet. Once the potatoes are golden, add the beans, chilis, vegetables and a tablespoon of water and allow to cook for 5-7 minutes. If you've used a skillet, transfer it to the oven to bake for about 10 minutes. I poured the hash from my pot to a large casserole dish before transferring it to the oven. After 10 minutes, remove the hash from the oven and crack a few eggs over the surface of the hash. Return the casserole to the oven for 5-7 minutes, or until the eggs have had a chance to cook to your desired consistency.  Serve with some of the garnishes noted above.

Pasta Alternatives: Bacon Bolognese-Stuffed Sweet Potatoes & Zucchini Spaghetti

I recently came across two ideas for traditional pasta-based dishes that have omitted the pasta for other ingredients. If pasta doesn't sit well with you, these alternatives may help you enjoy some old Italian favourites. If you're just looking for something a little different, these recipes are also a little different.

Bacon Bolognese-Stuffed Sweet Potatoes

Adapted from: http://cafedelites.com/
Serves 8

Ingredients

• 4 medium or 2 large yams/sweet potatoes
• 1 T olive oil
• 1 onion chopped
• 2 cloves of garlic, minced
• 1 carrot, finely chopped
• 1 zucchini, diced
• 500 g bacon 
• 1 kg ground beef
• 398 ml of tomato sauce
• 1 T vegetable stock powder
• 1/2 cup grated parmesan cheese
• Fresh basil, chopped

Method

Cook the bacon in a frying pan or oven at 375F until crispy. Remove from the heat and chop finely when cooled. Set the oven to 450F.

In order to bake the sweet potatoes with the prettiest results, bake them whole after cleaning them with warm water and poking a few holes in them. I sliced my very large potatoes in half in order to reduce the amount of baking time. With this method, the exposed flesh develops a skin that needs to be removed and discarded before serving.

While the potatoes are baking, sauté the onions, garlic and other vegetables in oil on medium heat until translucent. Add the ground beef and simmer for another 5 minutes, or until the beef has cooked through. Add the tomato sauce, stock powder and bacon, mixing well.  Once the potatoes are baked, cut each of them in half, vertically and scoop out the potato until only half an inch lines the skin. Combine the potato in with the bolognese mixture.

Scoop the bolognese into the potato skins until filled and top with parmesan cheese. Broil on high for 5 minutes. Remove and top with chopped basil.

As tasty as they look.

Zucchini Pasta Primavera

A friend of mine recently purchased the Paderno spiral slicer (https://paderno.com) and has been raving about her re-inspired pasta dish that replaces spaghetti with zucchini noodles. Yep, the spiral slicer will give you long, spaghetti-like noodles from a zucchini. I had to give it a try. I wasn't interested in buying another appliance, but I had alternatives.

In the adjacent picture, I used the julienne slicing disc attachment on my KitchenAid food processor. I also experimented with a simple vegetable peeler and while neither tool gets the same results as the spiral slicer, it provides a viable substitute. This version is vegetarian, but my friend usually adds a few Italian sausages to her recipe. You need a good shot of protein in this dish to fill you up. I would add toasted pine nuts, or roasted chick peas if sausage doesn't work for you.

Adapted: From my head!

Serves 1

Ingredients

• 2 small zucchinis
• 1 clove garlic, minced
• 1 T olive oil
• handful basil, chopped
• handful cherry tomatoes, sliced
• salt and pepper to taste
• grated parmesan to taste

Method

Slice/grate the zucchinis using the tool of your choice. For the vegetable peeler, I left the skins on and kept the end on the zucchinis to give me something to grip while I peeled. For the julienne slicer, I also left the skin on, but cut the ends off each of the zucchinis.

Warm the olive oil in a pan on medium heat. Sauté the garlic for a minute and then add the zucchini, tossing it thoroughly to coat it with the oil.  Let the zucchini heat up for about 2 minutes. I opted not to cook it further in order to keep the texture of the zucchini somewhat al dente. Too much heat time in the pan will also extract the water from the zucchini, causing the dish to get soggy. Add the tomato and basil, tossing well and remove from heat. Season with salt, pepper and parmesan cheese.

Beet & Potato Latkes

If you are one of the many who have become carb-conscious in recent years, you have reason to be. Studies comparing low fat, high carb, low calorie diets to low carb, high protein, high fat diets have shown that the low carb diet weight loss results were better, as were improvements in certain risk factors for coronary heart disease and diabetes.

Further detail can be provided here:  www.nejm.org

And here: www.nejm.org

Also here:  press.endocrine.org

Starchy vegetables are often targeted by the carb police as their glycemic index (GI), the rate at which carbs are absorbed into the blood stream, ranks high compared to other vegetables. A low GI ranges between 0-50, a medium GI ranges between 51-69 and a high GI from 70-100. Beets have a medium GI at 64, while potatoes rank higher, but the numbers provided via several studies vary considerably. I've found GI's ranging from between 58 to 111 just for russet potatoes as an example. For a sample GI index, check out this link: http://www.health.harvard.edu

Worth noting is that fiber is a form of carbohydrate which, in soluble form helps block the absorption of cholesterol. As fiber is indigestable, it can be deducted from the carb calculation of the food in question. 

Here's something else to consider: you need carbs. Carbohydrates are the body's way of providing fuel to its' cells and tissue.  About 130 grams per day is a good target to work towards.

With this in mind, I made myself a batch of beet and potato latkes yesterday. In addition to carbohydrates, potatoes cover a lot of other territory. A russet potato contains more potassium at 620 mg each than a banana, a serving of broccoli or spinach. It also provides a healthy dose of vitamins C and B6. Beets on the other hand are a good source of manganese and folate and help balance out the GI index of these latkes.

Now that we've overanalyzed these latkes, let's make and eat them.

Beet and Potato Latkes

Adapted from: http://www.ourfreshkitchen.com

Serves 4

Ingredients

• 2 large russet potatoes
• 2 large beets
• 2 green onions
• 2 eggs
• 1/2 cup quinoa flour
• coarse salt & pepper to taste
• 1 T coconut oil
• chopped dill to serve
• sour cream to serve

Method

Prepare the vegetables by peeling and grating the potatoes and beets and finely chopping the green onions. In a large bowl, toss the potatoes, beets and onions with the flour, salt and pepper. Add the eggs, mixing well until the egg covers all the ingredients. Heat a tablespoon of coconut oil in a pan on medium heat. Add a scoop of the mixture about a 1/4 - 1/3 cup in size to the pan and flatten it to form a patty. Cook the patty for approximately 6 minutes on each side. I opted to cook my latkes for longer than the original recipe specified, because I was experimenting with using less heat on my cast iron pan. The result was less smoke and spitting while the latkes were on the stovetop. Add a handful of chopped dill and dollops of sour cream to the latkes when serving.

References:

http://lpi.oregonstate.edu

http://www.livestrong.com

http://www.health.harvard.edu

http://healthyeating.sfgate.com

Potato Salad Anyone?

I have not one, but TWO potato salad recipes for those of you looking for variations on the beloved classic. Say what you will about potatoes, but I dig 'em and hope you'll curb your low carb, low glycemic index diet in order to give these recipes a try.

Adapted From: Canadian House & Home (May 2014 p.132)

#1: Potato and Artichoke Salad

• 2 lbs potatoes sliced in half 
• 2 cups of canned artichokes drained of their oil/water
• 2 T dill, finely chopped
• 2 cups parsley, chopped
• 1/4 cup olive oil
• 3 T white wine vinegar
• 1 clove of garlic, minced
• Salt and pepper to taste

Method

Boil the potatoes in a large pot of water until tender, about 12-15 minutes. Drain potatoes and cool with cold water for about 5 minutes.

In a large bowl, whisk the vinegar, oil, garlic, salt and pepper until combined. Toss in the potatoes, artichokes, dill and parsley, ensuring all ingredients are coated well.

#2: Cucumber and Potato Salad

From: http://www.chatelaine.com/

Ingredients

• 750g fingerling potatoes sliced into 1/4" rounds
• 3 mini cucumbers sliced into 1/4" rounds
• 3/4 t salt
• 1/4 cup vegetable oil
• 3 T white wine vinegar
• 1/4 cup chopped flat leaf parsley
• 1 T chopped dill

Method

Boil the potato rounds in a large pot of water until tender, about 12-15 minutes. Drain potatoes and cool with cold water for about 5 minutes.

Rub the cucumber slices with a 1/2 teaspoon of salt. Let stand until water begins to seep out of the cucumbers, about 10 minutes. Place cucumbers into a strainer to allow the liquid to drain.

Whisk oil, vinegar and the remaining 1/4 teaspoon of salt in a large bowl. Add the dill, potatoes and cucumbers into the bowl and toss well.

Sweet Potato, Spinach Bacon Burgers

Feedback is important to any endeavour and food is no exception. I made these burgers about 6 weeks ago and brought some to work for my colleagues to sample. They were really well received and even made by a colleague who hasn't stopped raving about them.

When I was new to the cooking scene, I evaluated recipes based on the number of instruments required to make the dish and the number of ingredients. If the ingredients list has more than 6 items and called for food processors or double boilers, I wasn't making it. If you take the same approach, the burgers may appear daunting at first, but I'd ask you to ignore your initial judgement and persevere. The recipe makes about 15 burgers and they're not the kind of food one would tire of quickly.  I should know. I suffer from leftover phobia and can't stomach eating the same dish more than two or three times. Oy, that sounded like a first world problem, if there ever was one! My point is the effort is definitely worth it. I plan on making these again over the weekend. I've served them neat, on a toasted english muffin and on top of a salad. They are filled with all kinds of great ingredients such as sweet potato and spinach, which makes them even more endearing.

Adapted from: http://www.tastesoflizzyt.com


Ingredients

• 1 package of bacon
• 2 medium sweet potatoes
• 1/2 onion, finely chopped
• 2 cups fresh spinach, chopped
• 1 t salt
• 1 t minced garlic
• 1 t paprika
• 2 t hot mustard
• 4 t dried rosemary
• 2 eggs
• 4 T all purpose flour
• 2 lbs ground chicken or turkey

Method

Cook the bacon until crispy, either in a frying pan or my preferred method, on a cookie sheet in the oven at 350F. Once cooked, remove from heat, pat dry and chop into small pieces.

Use a food processor to finely chop the spinach, sweet potato and onion.

In a bowl, combine the bacon, sweet potato, spinach and onion. Add the remaining ingredients and mix well. Form the mixture into about 15 patties. Place the patties on a line cookie sheet and bake for about 10 minutes at 375F. Remove from oven, turn the patties over and return to the oven for another ten minutes. Check the centre of a patty to ensure it is cooked through. Remove from oven and serve.

Shepherd's Pie for the Sophistimacated

Oh the weather outside is...well you know what it is. In the spirit of Mad Men, I am considering getting an apartment near work, not so I can have a mistress like the male cast members, but so I can avoid a two-hour commute home when the bad whether socks in. 

It's a good thing I had comfort food waiting for me when I got home. Thick, rich, whipped potatoes, blended with Greek yogurt and parsley and buried underneath: a bed of ground beef, vegetables and spices. This is a leaner version of Shepherd's Pie and one worth making on the weekend because it makes for great leftovers. I call this recipe sophistimacated because I doubt the Irish had all the spices and perhaps even the vegetables available for this version. Luckily, I do!

Only slightly modified from: http://jenessasdinners.blogspot.ca

Serves 6

Ingredients

• 1lb lean or extra lean ground beef
• 1 large yellow onion, chopped
• 1 cup of chopped carrots
• 1 1/2 cups of green peas ( I used frozen)
• 2 cloves garlic, minced
• 1/2 cup parsley, chopped and divided in half
• 1 1/2 cups of stock
• 1 T olive oil
• 2 T tomato paste
• 1 t dried thyme 
• 1 T dried oregano
• 1 t ground coriander
• 1/2 t cayenne pepper
• pinch of allspice
• 1 bay leaf
• 2 T corn starch disolved in 2 T water
• 3 large russet potatoes, peeled and chopped
• 1 cup Greek yogurt (I chose 2%)
• Salt and pepper to taste

Method

Bring a large pot of salted water to a boil and add the potatoes. Boil for about 20 minutes, or until the potatoes are cooked through.

While the potatoes cook, sauté the onions until translucent. Add the garlic, carrots and thyme and cook until soft. Blend in the tomato paste. As the vegetables cook, break up the ground beef in a bowl and mix in the oregano, half of the parsley, coriander, cayenne and allspice. Add the seasoned beef in small amounts to the vegetables that are cooking until all is added and cooked through. Add the peas and stock and simmer, covered for 15 minutes.

While the beef mixture is simmering, drain the potatoes and mash them, adding the Greek yogurt and parsley. Season with salt and pepper. 

Once the stew's stock has reduced, add the corn starch mixture, stirring well. Transfer the mixture to a casserole dish and top with the potatoes. Place under a broiler on high until the potato topping peaks is golden brown, about 5-10 minutes. Remove and serve with the remaining parsley sprinkled on top of the pie. 

Blackened Salmon with Mango Salsa & Coconut Yam Mash

I'm very leery of open flames, unless my cooking tool is a stick and my food is in wiener form. Guaranteed this girl would lose her eyebrows if left in charge of the barbecue. Thankfully, I have a co-chef for recipes such as this. His challenge this evening was to get the salmon on one end of the fillet the same kind of delicate, grilled consistency as the other side. This is difficult when the ends vary in thickness.  The level of difficulty increases further when you add the fact that the salmon is sitting above an open flame. We usually wrap ours in foil for this reason and/or watch our fish like a hawk. Anyways, the co-chef conquered and this dish made the we should make this for guests-list. The yam mash doesn't sound very summery, but I happened to have leftover coconut milk and a yam and I found a recipe combining the two. The combination was heavenly, by the way. Coconut rice would rock this dish too. Don't have a recipe? Well, look at that: http://www.lefork.com. The internet delivers yet again.



From: http://www.againstallgrain.com

Serves 4

Blackened Salmon

• 750 g of filleted salmon (skin left on one side)
• 3 t melted butter
• 1 garlic clove, crushed
• 1 t paprika
• 3/4 t salt
• 1/2 t onion powder
• 1/2 t cumin
• 1/2 t chili powder
• 1/2 t oregano
• 1/4 t cayenne
• 1/4 thyme

Mango Salsa

• 1 large mango, diced
• 1 large avocado, diced
• 1/3 cup cherry tomatoes, chopped
• 2 T red onion, finely chopped
• 1 T lime juice
• 1 t sea salt

Method

Remove the salmon from the fridge to allow it time to reach room temperature. Heat the bbq to medium-high heat. Combine all the spices, garlic and melted butter and paint both sides of the salmon with the mixture. Place the salmon skin-side down on your top grill for 1-3 minutes, depending on the the thickness of the fillet. Carefully lift and flip on its' skin side and continue to grill for up to five minutes. Remove from the barbecue.

For the salsa, combine all your ingredients and toss lightly. Serve on top or with the salmon.

Coconut Yam Mash

From: http://eatwelllivefree.com

Serves 4

• 2 large yams
• 2 t butter
• 1/3 cup light coconut milk
• 1 t thyme

Method

Preheat the oven to 425F. Poke the yams with a fork and place in the oven until the interior is soft (mine took about 45 minutes). Remove from oven and peel off the skin while still hot. Place in a bowl with the butter and beat with an electric mixer. Add the coconut milk and thyme and blend until the consistency of the yams is smooth. 

Velvety Potato Soup

I was drawn to this recipe for two reasons: first, it's a lower fat version of the potato soup recipes I've found online. Second, I was given hoards of potatoes from my mother-in-law (thanks U.E!) and needed a use for them. Delicious with a nice green salad and a collection of toppings such as bacon bits, grated cheddar and green onions. 

From: http://backtoherroots.com

Serves 4-6

Ingredients

• 2 slices of bacon
• 1 T butter
• pinch of red pepper flakes
• 2 garlic cloves
• 2 medium onions
• 3 stalks of celery
• 6 medium potatoes
• 6 cups chicken stock
• 1 1/2 cups skim milk
• 2 bay leaves
• 1/2 t dried thyme
• salt and pepper to taste
• cheddar cheese, sliced green onions, etc for garnish

Method

In a large saucepan over medium heat, cook the bacon until cooked through and browned. Remove from pan, crumble and set aside.

Add butter to the bacon grease and melt. Add the red pepper flakes and garlic, cooking until fragrant, about 3 minutes. Add the onions and celery cooking the veggies for about 7 minutes or until tender.

Add in the potatoes, stock, milk, thyme, salt and pepper and bring to a boil. Reduce the heat and simmer for about 30 minutes or until the potatoes are very tender.

Blend the soup using an immersion blender, food processor or stand alone blender. I pureed my first batch and enjoyed the velvety texture. Stir in the Greek yoghurt.

Ladle the soup into bowls and top with bacon bits and other desired toppings.

Palak Paneer & Aloo Gobi

If you've visited Remedy Cafe in Edmonton and haven't tried the Palak Paneer, come over here so I can smack you across the head. It is the reason why I have no idea what anything else at Remedy tastes like (except the chai...ooohweee, yummy!). When a friend of mine offered to take me to a local Indian supermarket called Fruiticana, I figured this was an opportunity to attempt my own rendition of Palak Paneer and Aloo Gobi, another recipe I'd been pondering. Fruiticana is on 34th Avenue and 93rd Street and is one of a few markets in the city that offer a great selection of Indian treats.  

Make sure that you include tamarind sauce and roti or naan bread with your purchase. The palak paneer needs that sweet compliment to balance the salty one. Oh and of course, don't forget the beer!

Aloo Gobi

Serves 4

Adapted from: http://www.7spice.net

Ingredients

• 2 large russet potatoes, diced, but not peeled
• 4 cups cauliflower, chopped into bite-size pieces and parboiled
• 1 cup frozen or fresh peas
• 2 T oil
• 2 t mustard seeds
• 1 t cumin seeds
• 2 T garlic chutney plus 2 t
• 2 t garlic paste
• 2 t turmeric
• 2 t chili powder
• 2 t coriander powder
• 1 t garam masala
• 1 pinch of kasuri (kasoori) methi
• salt to taste
• water as required

Method

Wash and dice the potatoes and set aside. Boil the chopped cauliflower for two minutes and remove from heat. Drain and rinse the cauliflower with cold water set it aside until required.

Heat the oil in a large frying pan. Add the mustard seeds and let them crackle for a few seconds before adding the cumin seeds. Add the 2 tablespoons of garlic chutney, 1 teaspoon of the garlic paste and the potatoes, mixing well.  Season with salt and add about two tablespoons of water to the pan. Cover and let cook for about 5-8 minutes. Check after 5 minutes and if the potatoes, once poked feel like they're about 50% cooked, add the cauliflower. If not, let them cook another 3 minutes. Add the cauliflower, another 2 tablespoons of water, cover and cook for another 5-8 minutes. If you're using fresh peas, add them with the cauliflower. The resulting curry will be dry. 

If cooking with frozen peas, add them after the cauliflower has cooked. Once the cauliflower and potatoes are tender when poked, but still hold their shape, add the coriander turmeric and chili, mixing well. Add the second teaspoon of garlic paste and the remaining 2 teaspoons of chutney at this point. Cook for another 2 minutes on low heat. Remove from heat and add the garam masala and kasuri methi. Season with more salt if required. 

Serve with warm roti and a cold lager.


Palak Paneer

Serves 4

From: The back of a box of National Palak Paneer Spice Mix (50g)

Ingredients

• Paneer 200g (I used a 340g brick of it), cut into cubes
• 1/2 kg spinach
• 1/2 cup oil/ghee
• 1 T ginger paste
• 1 T garlic paste
• 2 green chilies, finely chopped
• 1 cup fresh milk
• 1/2 cup fresh cream
• 1 T soy leaves (didn't have these and did not substitute with anything)
• National Palak Paneer Spice Mix (50g)

Method

Boil spinach and grind in a food processor.

In a sauce pan, fry the ginger and garlic paste in the oil/ghee for 2-3 minutes or until light brown. Add the spinach, chillies and spice mix and fry for about 5 minutes. Add the milk and cook for 2-3 minutes. Finally, add the soy leaves and cream and cook for another 5-10 minutes.

In a separate fry pan, heat a tablespoon of oil and brown the paneer. Remove from pan and soak in ice water for 10 seconds, then remove.  

Add paneer to the spinach mix and cook for 2 minutes. 

Serve with roti or naan and tamarind sauce.  

Icelandic Lamb Soup

From the land of volcanoes and Scandi-babes comes one of Iceland's famed recipes: Kjötsúpa. No idea what this means?  You are not alone.  Kjötsúpa is a lamb soup. Not sure why, but this dish made me realize just how much my taste buds have evolved. I wouldn't have touched it as a kid. Lamb was stinky and root vegetables were gross. Ok, ok, I would have touched it, because I wasn't allowed dessert unless I ate my main course first. Anyways, I hope you savour this lamb-based broth and simple combination of ingredients as much as I did. Root vegetables are definitely in season in Alberta, so finding turnips, potatoes and carrots was a snap. I even managed to find some Alberta lamb too!

Now here's my attempt to shamelessly plug this soup: Pick up a crusty loaf of French bread, ply it with chunks of cold butter and pour yourself a glass of red wine to enjoy it with. This combination just might make your cold winter evening a little less chilly. 

Adapted from: http://www.soupsong.com

Serves 8

Ingredients

• 6 cups water
• 2.5 kg lamb shank(s), bone in
• Dried onions and other herbs (I used an onion soup mix...might be cheating)
• Half a large onion, diced
• 5 carrots, cubed
• 3 small turnips cubed
• 3 medium yellow or white potatoes, cubed
• 1 cup chopped parsley
• Salt & pepper to taste

Bring to a boil the water, lamb and onion in a large saucepan and once boiling, reduce heat to simmer. Add the herbs and dried onions and let simmer for forty minutes. Add the carrots, turnips and potatoes and cook on low heat for thirty minutes, or until the vegetables have softened. Removed the lamb shanks and trim the meat off the bones. Discard the bones and add the lamb pieces back into the soup. Stir in the parsley and season with salt and pepper.

Maple Beef Tenderloin with Chocolate Red Wine Jus & Leek & Potato Mash

Yes it tastes as good as it looks; even better actually. The recipe was a finalist in the San Pellegrino Almost Famous Chef's Competition in Toronto. That I learned from the blog I pilfered this bad boy from. The recipe intimidated me at first, but it looked so good I figured that even if I didn't get it just right, it would be delicious.  As expected, I didn't reach the pinnacle of perfection here: the potatoes were a bit lumpy, I didn't have juniper berries for the beef marinade and my wine wasn't exactly a Meritage variety. I'll get there. At least I'd like try getting there and I'm going to enjoy the journey of making this again with all the right ingredients and a potato ricer, my father's secret for perfect mashed potatoes. At this stage in my culinary journey, I just felt fulfilled attempting it. Now I also feel fulfilled having eaten it!

Adapted: http://www.eatlivetravelwrite.com/

Serves 8 

Beef Tenderloin

• 1/3 cup maple syrup
• 2 T chopped fresh thyme
• 3 cloves of garlic minced
• 1 kg of beef tenderloin
• Pinch of salt and freshly ground red pepper

Chocolate Red Wine Jus

• 1/3 cup butter
• 1 carrot chopped
• 1 chopped onion
• 1 leek, white and light green part, thinly sliced
• 2 bay leaves
• 1/2 cup of dry red wine
• 2 cups of beef stock
• 90g of dark chocolate (90% cocoa)
• 1 T red wine vinegar

Leek & Potato Mash

• 1/2 cup of butter
• 1 leek, white and light green part, thinly sliced
• 1/2 cup chopped fresh parsley
• 2 T chopped fresh parsley
• 1/4 t salt
• 625 g of Yukon Gold potatoes, peeled and chopped
• 1/2 cup warm milk

Beef Tenderloin

In a large dish, combine the maple syrup, thyme and garlic. Add the loin, turning to coat evenly and let marinate for fifteen minutes. Sprinkle the meat with salt and pepper on all sides. Place the loin on a rack in a roasting pan, and roast the meat at 450F for ten minutes. Reduce the heat to 275F and continue cooking for one hour. Let stand for about five minutes before slicing. 

Chocolate Red Wine Jus

In a saucepan heat the butter on medium-high heat and saute the carrot, onion, leek and bay leaves, stirring occasionally for about ten minutes, or until softened. Add the wine and simmer for about five minutes or until reduced by half. Add beef stock and simmer for about ten minutes. Strain the sauce through a fine sieve or cheese cloth into a clean sauce pan. With the sauce pan on medium heat, whisk in the chocolate and melted butter. Once blended, add the red wine vinegar and set aside. 


Leek & Potato Mash

In a non-stick skillet, heat a tablespoon of butter on medium heat until melted. Add the leeks, stirring occasionally and let cook for ten minutes. Stir in the parsley and salt and set aside. Bring the potatoes and thyme to a boil in a large pot of water. This should take about twenty minutes. Drain well and mash until smooth. Add the remaining butter and milk stirring well to combine. Finally, fold in the leek and parsley mixture so that it's all combined. Set aside and keep warm.

To assemble, spoon a few tablespoonfuls of the leek and potato mix onto a plate. Place the tenderloin slices on top and drizzle the jus on the side or overtop of the beef.

Quinoa & Pea Spiced Croquettes

In the quest for snacks, I've decided to get a little creative. I'm tired of humus and vegetables, fruit or whatever I usually snack on. If these croquettes were a little more gluey, they'd be easy treats to pack. Add a little Sriracha and/or sour cream to them for some extra kick.

The original recipe did not include an egg, but I added it part way through my patty making process because I needed a binding agent. I'm not sure how the original chef made it happen without one. If you don't feel like making these into patties, this also acts as a nice hash. Grill a little fish or meat of your choosing and serve it on top.

Adapted from: http://www.cookrepublic.com/

Serves 4

Ingredients

• 2 russet potatoes, peeled, chopped and mashed

• 1 cup quinoa, cooked

• 1/2 cup peas fresh or frozen

• 1/4 cup cilantro, chopped

• 1 egg

• 2 t ground cumin

• 1 t garam masala

• 2 cloves garlic, finely chopped

• salt and pepper to taste

• olive oil for frying

Method

Heat a tablespoon of olive oil in a frying pan. Add the garlic and saute for a minute and then add the peas, mixing well with the garlic and oil. Pour the pea mixture into a bowl and wipe the pan clean with a paper towel and return to low heat. 

Add the potatoes, quinoa, cilantro, cumin, garam masala and salt to the peas and mix well. Form the mix into little patties or croquettes and set aside.

Pour about two tablespoons of oil in the fry pan and bring the heat up to medium-high. Once the oil is hot, place about four of the croquettes in the pan and cook each side for about four minutes, flipping gently as needed. Repeat with the remaining croquettes and serve warm with Sriracha sauce and a little sour cream.

Oktoberfest Lager Stew

I love being organized. 

I fight this notion in some parts of my life because I don't want to make the effort to get organized. When it comes to food, there is no fight.  During the week, I want a meal waiting for me when I get home. I don't want to piece together a sandwich, or prepare an out-of-the-box/can combination.  I want something satisfying, nutritious and exciting. Many of the recipes I've tried via this blog have filled these requirements and Oktoberfest stew sounded like it had potential. As the weather begins to turn, the thought of a hearty stew with crusty, butter-laden bread sounded too good to resist. The cider vinegar and lager gives it some punch and the broth seemed to get more flavourful over time. A made a batch on Sunday and really enjoyed the leftovers throughout the week. I recommend adding this to your to-do list.

Adapted from: http://thecozyapron.com

Serves 6

Ingredients

• 1 T olive olive
• 400 g package of beef sausage, slice into bite size chunks
• 1 1/2 onions, sliced
• 1/2 small cabbage
• 1/4 t ground pepper
• 1/4 t ground caraway seeds
• pinch of salt
• 2 cloves of garlic, minced
• 1 cup German-style lager
• 2 1/2 cups chicken stock
• 2 russet potatoes, peeled and chopped
• 4 carrots, chopped
• 1 1/2 T apple cider vinegar

Method

Heat the olive oil in a large saucepan. Add the sausage, allowing it to brown well. This should take about five minutes. Stir in the onions so that they caramelize in the heat, about two minutes. Toss in the cabbage letting it soften and then add the pepper, caraway seeds and salt, mixing well. Add the garlic, stirring until it becomes aromatic and then include the lager, letting it sit for about three minutes until the liquid has reduced. Combine the stock, potatoes and carrots and bring the stew to a boil. Once bubbling, reduce heat to low and let the pot simmer for forty minutes with the lid partially on. After forty minutes, add the vinegar and parsley and serve. 

Spatchcock Roast Chicken with Grapes, Herbed Potatoes and Wilted Swiss Chard

This year's Thanksgiving wannabe meal at the Laughren-Eder residence is spatchcock chicken. What is spatchcock chicken you ask? Sadly, it's not as embarrassing as it sounds. Spatchcock is a bird that's been flattened before cooking by removing the backbone. There is likely a reason for this method, but I don't know what it is. Anyways, I like the idea of having fewer bones to contend with, so this particular recipe got my vote. 

I've mentioned on a few occasions that I am not a careful cook or particularly with it for that matter. Preparing for this meal supported my theory yet again. While shopping for the meal's ingredients, I happened upon some beautiful kale and bought that for the Swiss chard recipe. Kale is NOT Swiss chard. Please remember this when you find yourself romanced by other greens. 

From: Chatelaine Magazine (October 2012 p. 241)


Serves 6-8

Spatchcock Roast Chicken with Grapes  

• 2 whole chickens, each about 1kg
• 2 T butter at room temperature
• 1/2 t salt
• 6 fresh sage leaves
• 2 heads garlic
• 1 kg red seedless grapes

Position racks in centre and lower third of oven. Preheat to 375F. Have a large roasting pan and a rimmed baking sheet lined with parchment ready. Wash chickens and pat dry with paper towels. Place one, breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from end to end and remove. Flip chicken breast-side up and open like a book. Press firmly on the breastbone with your palm to flatten. Repeat with other chicken.

Mix butter with salt and freshly ground pepper in a small bowl. Loosen skin of each chicken at neck-cavity end with a finger. Spread 1/2 tsp butter mixture under the skin, reaching in as far as possible. Gently push 2 or 3 sage leaves under skin on each side of breast, keeping leaves flat. Rub skin all over with remaining butter mixture.

Arrange chickens side by side on roasting pan. Slice heads of garlic in half horizontally. Place between chickens. Using a potato masher, gently mash half of grapes just until the skins burst and scatter around chickens. Divide remaining grapes into 8 clusters and lay on prepared baking sheet.

Roast chickens in centre of oven until an instant read thermometer inserted into the thickest part of the chicken reaches 165F, about 1 hour. Roast grape clusters in lower third of oven for 30 minutes. Transfer to a cooling rack. Move chickens to a cutting board. Cover with foil to keep warm. Remove garlic from pan. Pour mashed grapes and pan juices into a medium saucepan. Squeeze in garlic flesh. Mash grapes and garlic into sauce. Bring to a boil, then reduce heat to medium. Gently boil, stirring frequently until sauce is slightly reduced, 5-10 minutes. Skim excess fat from sauce. Cut chicken into 8 portions and serve with grape clusters and sauce.



Smashed Herbed Potatoes

• 2 kg large Yukon Gold potatoes, unpeeled
• 1/3 cup extra-virgin olive oil
• 2 T grainy Dijon mustard
• 1/2 t salt
• 1/4 cup chopped fresh flat-leaf parsley

Quarter potatoes, then cover with cold water in a large pot. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until fork-tender, about 25 minutes. 

Whisk oil, Dijon and salt in a large bowl.

Drain potatoes and cool slightly. Break up potatoes with a wooden spoon. Add the oil mixture to the potatoes, mixing well. Toss in the parsley and serve.

Sautéed Swiss Chard with Capers

• 1 kg Swiss chard
• 1 T olive oil 
• 1/4 t salt
• 3 T capers

Cut stems from chard, discarding and tough ends. Slice into two-inch pieces and slice the leaves into one-inch wide strips. 

Heat a one-inch frying pan over medium heat. Add oil, then chard stems and the salt. Cook the stems until they are almost tender, about five minutes. Add the leaves and continue to cook for about three minutes or until the leaves are tender. Season with salt and pepper and serve.

Asian Flank Steak & Boursin-Bacon Twice Baked Potatoes

If this were my last day on Earth I'd be looking for a juicy, rare steak and a loaded baked potato. There is nothing better. Might also be looking for loved ones and some guns amid the chaos, but let's focus on the food here. Having noticed my lack of enthusiasm with respect to eating leftovers has brought my comfort meals back into play. Steak and taters are at the top of the charts. This particular steak is a slightly different take on the classic, but the marinade is one my Dad has used for ages. The combination is a no-brainer and one I've used in other recipes. Flank is no prime cut of beef either, but you wouldn't know it once it all comes together.

As for the potato, this is my first experience making a stuffed potato, let alone one with Boursin and horseradish. Two words: Easy & divine. I am truly looking forward to making this again!

Asian Flank Steak

Serves 6

Ingredients

• 3-4 lbs flank steak

Marinade

• 1/2 cup soy sauce
• 3 T honey
• 1 t grated ginger
• 1 clove garlic crushed
• 3 T oil
• 2 T sesame seeds
• 1/2 cup green onions

Method

In a bowl, combine the marinade ingredients, mixing well. Pour into a large, sealable plastic bag and add the steak. Close the bag and toss back and forth, ensuring the marinade coats the steak. Throw in the fridge for several hours or preferably overnight. Dad lets this sit overnight, but I ran out of time and let it marinate for 5 hours. I managed to get good results in the shorter period of time. 

When ready to grill, place the steak minus the marinade on a tray and season with rock salt and freshly ground pepper. Set the barbecue on high and oil the grill while it heats. Grill for 3-4 minutes per side. Remove and cover with tin foil. Let sit for ten minutes. While the steak is sitting, place the marinade in a pot and bring to a boil. Reduce heat, allowing to simmer for two minutes. Slice the steak thinly against the grain and serve with the marinade drizzled over top.  

Twice Baked Potatoes

From: http://www.foodnetwork.ca

Serves 4

Ingredients

• 4 large russet potatoes
• 8 slices bacon
• 1/2 cup water
• 4 green onions, chopped
• 4 T horseradish
• 1 block Boursin cheese
• pepper to taste
• 1/2 t salt

Method

Bake the potatoes at about 400F. While they are baking, fry up the bacon in a large skillet with the half cup of water. As the water evaporates, the bacon will crisp evenly. This takes about 15 minutes. Once cooked, chop the bacon into bite-size pieces. 

As soon as the potatoes are cool enough to handle, slice off the tops of the potatoes and scoop out the contents into a bowl, reserving the skins.  Add the bacon, Boursin, green onions, horseradish, salt and pepper. Mash until smooth. Fill the skins with the potato mix and return to oven for approximately 20 minutes or until the tops become brown. 

Grilled Asparagus

Serves 4

Ingredients

• 1 T Olive oil
• Salt and Pepper
• 1 Bunch Asparagus

Method

Preheat oven to 350F. Prepare a bunch of asparagus by rinsing well and snapping the ends off each spear. Toss the spears with olive oil, rock salt and pepper. Throw on a parchment-lined baking sheet. Bake for 15 minutes or until the spears are green and the skin looks slightly wrinkled.

Rib Eye Steak with Burgundy-Mushroom Sauce & Potato-Parsnip Latkes

My primary reason for leaving the house on what turned into an eight kilometre journey was to get groceries for this evening's meal. There wasn't anything on our menu that required a special trip, but we hiked over to a distant grocer in order to pass Duchess, my favorite bakery. After loading up on raspberry-chocolate brioche, I was ready to tackle our remaining errands. What a rough life. 

The parsnip latke recipe was the first discovery of the morning and sent me on a search for a beef dish of some kind to accompany it. Once I found the steak with burgundy-mushroom sauce, I opted for sauteed spinach to round out the meal. 

As far as preparing the spinach is concerned, simply sauté 1 tablespoon of minced garlic or about two cloves in a soup pot with 2 tablespoons of olive oil for two minutes. Add a bag of baby spinach and stir well to coat the oil and garlic mixture over all of the greens. Once softened, removed from heat and add salt and pepper to taste. Thumbs up with respect to this threesome. 

http://eclecticrecipes.com

Rib-Eye Steak with Burgundy-Mushroom Sauce

Serves 2

Ingredients

• 2 Rib-eye steaks
• 1 small container sliced mushrooms
• 2 cloves garlic, grated
• 2 T Worcestershire sauce
• 1 1/2 cup red wine (Burgundy or a Cab will do)
• 2 T butter
• 2 - 3 T olive oil
• kosher or sea salt and pepper, or steak seasoning to taste 

Method

Bring steaks to room temperature on the counter. Preheat a large skillet. Season steaks with salt and pepper or steak seasoning. Drizzle pan with olive oil and add steaks to pan.

Brown steaks on each side, cooking just shy of desired doneness. Turn heat to low. Remove steaks from pan and add mushrooms, butter and garlic. Saute until mushrooms have softened. Add red wine and Worcestershire sauce. Reduce by half. Add a splash more of wine and add steaks back in to pan turning and covering in sauce. Serve immediately.

http://smittenkitchen.com

Potato-Parsnip Latkes with Horseradish and Dill

Yield: About 18 latkes

Pancakes

• 1/2 pound (about 1 large) Russet potato
• 1 T lemon juice
• 1 pound parsnips (about 2 large or 4 medium)
• 1/4 cup all-purpose flour
• 1 t baking powder
• 2 large eggs, lightly beaten
• 2 T chopped fresh dill
• 1 t table salt
• 1/4 t freshly ground black pepper
• Olive oil for frying

Sauce

• 1 cup sour cream
• 1 T lemon juice
• 1/2 t table salt
• 1 T freshly grated or prepared horseradish
• 1 T chopped dill

Method

Preheat: Oven to 250 degrees. Line one large or two smaller baking sheets with foil and leave them in the oven until needed.Peel vegetables and grate them on the large holes of a box grater or (my preferred method) using the shredding blade of a food processor. If using the food processor, I like to lay the vegetables sideways in the chute, in an attempt to get the longest strands of vegetables. This creates latkes that look like little piles of mops, which is my goal.Transfer shredded vegetables to a lint-free dishtowel or square of cheesecloth, and wring out as much liquid as possible. Let stand for two minutes, then wring again. Wetness is the enemy of crisp, light latkes, so we want to get rid of as much as possible.

Transfer wrung-out vegetables to a large bowl. Add lemon juice. In a tiny dish, stir together the flour, baking powder, salt, pepper and any herbs or additional seasonings and toss with vegetables, evenly coating the strands. In the same tiny dish, whisk your eggs and then stir this into the vegetable-flour mixture, evenly coating the strands.

Heat a large, heavy skillet, preferably cast iron, over medium heat. Once skillet is hot, add 3 tablespoons oil and heat oil until shimmering. If you’re unsure, you can flick a droplet of water onto the oil; if it hisses and sputters, you’re good to go. Using a fork or your fingertips gather spoonful-sized mounds of battered vegetables and drop them onto the heated skillet. When golden underneath, 3 to 4 minutes later, flip pancakes. Cook on the other side until nicely bronzed underneath, another 2-3 minutes, and transfer to paper towels briefly to drain pancakes, before transferring them again to a tray in warm oven. If latkes cook too quickly or slowly on the stove, adjust the heat accordingly. Add more oil if needed (you want to keep the pan at that 3 tablespoon level), being sure it is heated before adding more pancakes to the skillet. Repeat with remaining batter. I like to keep the latkes in the oven for at least 10 minutes to ensure they’ve cooked through before serving them. Mix sauce ingredients in a small dish.  Adjust seasonings to taste. Serve: Warm with a dollop of the sauce.