Beet & Carrot Latkes
Makes 12 latkes
Ingredients
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3/4 pound russet potatoes, peeled
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1/2 pound carrots, peeled
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1 small onion
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Kosher salt and freshly ground black pepper
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1 cup shredded beets
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2 tablespoons chopped fresh parsley
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1/3 cup all-purpose flour or matzo meal
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1 large egg, beaten
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Vegetable oil or rendered chicken or duck fat, for frying
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Sour cream, for serving
Instructions
Preheat the oven to 250 degrees F.
Grate the potatoes and carrots on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Mix in the beets and parsley.
Add the flour and egg and stir until thoroughly combined.
Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes 3 to 4 inches wide and transfer to the prepared baking sheet.
Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven while cooking the remaining pancakes.
Serve with sour cream.
Recipe from The Food Network
Chicken & Bok Choy Soup
Makes 8 servings
Ingredients
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1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms
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3 cups boiling water
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1 tablespoon peanut oil or canola oil
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2 cups diced onion
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3 cloves garlic, thinly sliced
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6 1/8-inch-thick slices peeled fresh ginger
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6 cups reduced-sodium chicken broth
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¼ cup reduced-sodium soy sauce
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1 2-to-3-inch cinnamon stick
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1 whole star anise
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1 teaspoon freshly ground pepper
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2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
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1 bulb fennel, cored and cut into 1-inch pieces
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8 scallions, whites cut into 2-inch pieces and greens chopped, divided
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1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided
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2 cups (4 ounces) mung bean sprouts (see Note)
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½ cup chopped fresh cilantro
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2 teaspoons toasted sesame oil
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Lime wedges for garnish
Instructions
Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.
Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.
Recipe from Eating Well
Grilled Pepper, Sweet Onion & Tomato Salad
Makes 4 servings
Ingredients
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2 red or yellow bell peppers
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2 sweet Vidalia onions, cut into rounds 3/4 inch thick
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4 large red or yellow tomatoes, about 2 lb. total
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Olive oil or vegetable oil for coating
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1 bunch fresh basil, stemmed, coarsely chopped if desired
For the garlic-balsamic vinaigrette:
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2 garlic cloves, minced
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2 Tbs. balsamic vinegar
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1/3 cup extra-virgin olive oil
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Salt and freshly ground pepper, to taste
Instructions
Prepare a charcoal or gas grill for direct grilling over high heat, or preheat an indoor electric grill. Oil the grill rack.
Put the bell peppers, onion rounds and tomatoes in a bowl and coat them with oil.
Grill the peppers directly over high heat, turning to char and blister them on all sides, 5 to 7 minutes. Transfer to a paper bag, close the bag and let cool for 10 minutes.
Meanwhile, grill the onion rounds, turning once, until grill-marked and partly tender, 2 to 3 minutes per side. Transfer to a cutting board. Grill the tomatoes, turning often, until grill-marked, 3 to 4 minutes. Do not overcook. Transfer to the cutting board.
Peel the peppers and cut open to remove the seeds and stems. Chop the peppers coarsely and mound on a platter. Coarsely chop the onions, then core and chop the tomatoes and add them to the platter. Scatter the basil leaves on top of the vegetables.
To make the vinaigrette, combine the garlic and vinegar in a small bowl. Gradually whisk in the olive oil. Pour the dressing over the vegetables and toss well. Season with salt and pepper and serve.
Recipe from William Sonoma