Recipe Archive - 16 December 2007

Basic Mix For One recipe

Approximately 1/2 cup flour( could be matzoth meal instead )
1/2 tsp salt or to taste
fresh grated black pepper to taste
1/2 tsp baking powder
1 very large onion finely grated ( divided , larger amount goes for potato pancake recipe )
minced fresh garlic ( optional ) esp. nice in zucchini recipe
1 Tbs fresh chopped or dried parsley for potato pancake recipe
1/2 tsp cinnamon for sweet potato recipe
2 to 4 large eggs

Vegetables:
6 medium Yukon Gold potatoes ( or yellow potatoes ) fine chopped/ grated
1 medium zucchini shredded skin on
1 medium sweet potato, peeled and finely chopped or fine shredded or fine grated
Oil to fry
Accompany with: applesauce, sour cream, maple syrup, mango chutney etc.

I made this ratio for a latke party. One may use only one recipe if desired. I made all 3 varieties and had some leftovers; which may be reheated in the oven. However fried foods taste best freshly made and when served immediately !

Into each of three mixing bowls place the flour, salt, pepper, baking powder and stir well.

Grate one large onion and divide into the 3 bowls, using more onion for potato pancake batter.

For Potato pancakes peel and chop raw potatoes in food processor ( metal blade ) - or finely grate by hand. ( place peeled potatoes in ice cold water as you finish peeling them )

Place grated potatoes in colander to drain off liquid. Then place potatoes in clean kitchen towel and squeeze out excess water by hand ( you will be amazed how much is squeezed out ).

Place potatoes into bowl with batter ingredients and add 2 to 3 large eggs, some fresh chopped or dried parsley to taste and mix well by hand to achieve thick batter consistency

For Zucchini pancakes: shred zucchini and press out excess liquid in colander. Add to dry ingredients with 3 eggs, and mix well. Garlic is a nice addition here.

For Sweet potatoes. Peel and finely chop/grate. There is really no excess liquid with raw sweet potatoes. Add to flour mixture and add cinnamon to taste along with 3 eggs and mix well.

All recipes should have a thick batter consistency and so one may have to adjust the amount of flour & eggs etc to achieve that consistency

Heat oil in a heavy duty skillet ( at least one inch deep ) to about 360F med high heat until oil is wavy and a drop of batter placed into oil will float to top and sizzle. Too cold oil and fry foods get greasy and soggy , too hot, fried foods brown and don't cook through

Drop batter by heaping tablespoons/or level mixing spoons and spread out top with bottom of spoon. Fry each side till golden brown several minutes each side and turn to other side frying till golden brown again; ideally turning each pancake over just one. Drain on paper toweling, remove and place on serving platter. Or keep warm in 200F oven until all are fried and ready to serve.

Serve with your favorite condiments.

Yield: for each type of pancake recipe: approximately 10 to 12 servings all depends how large they are when going into oil to fry.

Note: Leftover batters may be saved ,and baked into a kugel, in greased pan in 350F oven till golden

I often mix both the zucchini and potato batters for a kugel.

The sweet potato latkes( natural sugars in sweet potatoes ) may tend to burn more quickly when fried.



ISSN 1938-7385 Volume 13, Number 38 This Week's Contents 1. A Trio of Latkes 2. Slow Cooker Sausage and Pepper Pasta 3. Slow Cooker Eggplant Parmesan 4. Green Tea Shortbread 5. Snow Ball

1. A Trio of Latkes submitted by butterflydog Basic Mix For One recipe Approximately 1/2 cup flour( could be matzoth meal instead ) 1/2 tsp salt or to taste fresh grated black pepper to taste 1/2 tsp baking powder 1 very large onion finely grated ( divided , larger amount goes for potato pancake recipe ) minced fresh garlic ( optional ) esp. nice in zucchini recipe 1 Tbs fresh chopped or dried parsley for potato pancake recipe 1/2 tsp cinnamon for sweet potato recipe 2 to 4 large eggs Vegetables: 6 medium Yukon Gold potatoes ( or yellow potatoes ) fine chopped/ grated 1 medium zucchini shredded skin on 1 medium sweet potato, peeled and finely chopped or fine shredded or fine grated Oil to fry Accompany with: applesauce, sour cream, maple syrup, mango chutney etc. I made this ratio for a latke party. One may use only one recipe if desired. I made all 3 varieties and had some leftovers; which may be reheated in the oven. However fried foods taste best freshly made and when served immediately ! Into each of three mixing bowls place the flour, salt, pepper, baking powder and stir well. Grate one large onion and divide into the 3 bowls, using more onion for potato pancake batter. For Potato pancakes peel and chop raw potatoes in food processor ( metal blade ) - or finely grate by hand. ( place peeled potatoes in ice cold water as you finish peeling them ) Place grated potatoes in colander to drain off liquid. Then place potatoes in clean kitchen towel and squeeze out excess water by hand ( you will be amazed how much is squeezed out ). Place potatoes into bowl with batter ingredients and add 2 to 3 large eggs, some fresh chopped or dried parsley to taste and mix well by hand to achieve thick batter consistency For Zucchini pancakes: shred zucchini and press out excess liquid in colander. Add to dry ingredients with 3 eggs, and mix well. Garlic is a nice addition here. For Sweet potatoes. Peel and finely chop/grate. There is really no excess liquid with raw sweet potatoes. Add to flour mixture and add cinnamon to taste along with 3 eggs and mix well. All recipes should have a thick batter consistency and so one may have to adjust the amount of flour & eggs etc to achieve that consistency Heat oil in a heavy duty skillet ( at least one inch deep ) to about 360F med high heat until oil is wavy and a drop of batter placed into oil will float to top and sizzle. Too cold oil and fry foods get greasy and soggy , too hot, fried foods brown and don't cook through Drop batter by heaping tablespoons/or level mixing spoons and spread out top with bottom of spoon. Fry each side till golden brown several minutes each side and turn to other side frying till golden brown again; ideally turning each pancake over just one. Drain on paper toweling, remove and place on serving platter. Or keep warm in 200F oven until all are fried and ready to serve. Serve with your favorite condiments. Yield: for each type of pancake recipe: approximately 10 to 12 servings all depends how large they are when going into oil to fry. Note: Leftover batters may be saved ,and baked into a kugel, in greased pan in 350F oven till golden I often mix both the zucchini and potato batters for a kugel. The sweet potato latkes( natural sugars in sweet potatoes ) may tend to burn more quickly when fried.

2. Slow Cooker Sausage and Pepper Pasta submitted by dave Serves 10. 1 1/2 lb. Italian sausage (sweet, hot or both), cut into 1-inch pieces 2 red bell peppers, sliced 2 green bell peppers, sliced 2 large onions, sliced 1 28-ounce can roasted or regular diced tomatoes 1 6-ounce can tomato paste 1 tsp oregano 1 16-ounce package penne, cooked al dente 1/4 cup shredded Parmesan cheese 1. In large nonstick skillet over medium heat, cook sausage until brown, about 10 minutes. Remove from skillet and set aside. 2. Place peppers and onions in skillet. Saute until onions are golden brown, about 10 minutes. 3. Add sausage, peppers and onions, tomatoes, tomato paste and oregano to slow cooker. Mix well. Cook on low for 6 to 8 hours. 4. Add pasta and cheese. Stir to combine.

3. Slow Cooker Eggplant Parmesan submitted by dave 2 eggplants, sliced into 1/2-inch rounds 1/2 cup seasoned dried bread crumbs 1/2 cup grated Parmesan cheese 1 24-ounce jar marinara sauce 12 ounces reduced-fat mozzarella cheese, thinly sliced sliced fresh basil leaves 1. Coat slow cooker with nonstick cooking spray. Layer in 1/2 each of the eggplant slices, bread crumbs, Parmesan cheese, sauce and mozzarella. Repeat, making 2 layers total. 2. Cover. Cook on low for 5 hours. 3. Let sit 30 minutes. Serve sprinkled with basil.

4. Green Tea Shortbread submitted by butterflydog 3 to 4 Japanese green tea bags ( Japanese Sencha Green Tea for best flavor and color ) 2 cups flour ( approximately )* 1/4 tsp salt 1 cup butter softened 1/2 cup powdered sugar 1/2 tsp vanilla Place contents of tea bags in coffee grinder and finely process. ( you need 2 Tbs ground tea ). Combine flour, tea and salt in bowl and set aside. In mixer beat butter till creamy. Beat in sugar till fluffy. Beat in vanilla. On low speed beat in enough flour mixture for shortbread consistency . On lightly floured board roll dough 1/4 inch thick. Using a small cookie cutter, cut out shapes. Place on parchment lined baking sheets. Bake 325F 15 to 17 minutes or just until cookies are firm and start to color around edges. Be careful not to overbake them. Remove to rack to cool completely. May be frozen. Note: * the amount of flour may vary so add the last 1/3 cup or so gradually to obtain the desired consistency. Yield: depends on the size of cookie cutter

5. Snow Ball submitted by butterflydog 3 pints top quality vanilla ice cream 2/3 cups mixed candied fruits to include red and green cherries 1/2 cup Kirsch ( cherry brandy ) 1 cup cream whipped 2 dozen candied violets ( optional but very decorative ) Soak fruit in kirsch one hour. Do not drain. Blend into slightly softened vanilla ice cream. Pack into a 2 quart decorative ( example: pyramid shape ) mold. Freeze till hard. When serving, unmold onto a decorative platter and garnish with whipped cream rosettes ( to represent snow) and top with the candied violets. Yield: serves many

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