Sweet Potato Latkes

Latkes can be eaten plain as a snack, with a side salad, topped with applesauce, sour cream, or my personal favorite, Greek yogurt.

The French sometimes serve potato galettes with coq au vin. Those of the Jewish persuasion eat them during Hannukah because they are cooked in oil (and delicious). The Swedes add grated potatoes to a pancake batter, and Germans and Austrians like them with garlic, salt and butter. 

This is such a versatile recipe you can’t go wrong.  Usually all the ingredients you need are already in the house, and even the most finicky eaters are happy with the results. Besides, like loaves and fishes, a little goes a long way. Here is my recipe. Enjoy!

SWEET POTATO LATKES

1 Sweet Potato

1 small Red Onion cut in long, thin slices similar to the grated potato

2 Eggs

1/4 cup freshly grated Parmesan Cheese

2 – 3 Tablespoons dried Marjoram

Kosher Salt

White Pepper

Freshly Diced Chives (topping)

Greek Yogurt (topping)

Olive Oil for frying

Grate Potato by hand or in a Cuisinart and place in colander for at least 15 minutes.  Rinse, press to remove water. Lay grated potato on kitchen cloth, roll to squeeze our excess water.  Repeat until potato is as dry as you can get it.

 Mix together the eggs, sliced onion, marjoram, salt and white pepper in large mixing bowl.  Add potato, stir together until well blended.

Coat the bottom of non-stick skillet over medium heat with olive oil until hot, but not smoking.

Using a medium wooden spoon (or comparable spoon) drop mixture carefully into hot pan.  Use a fork to spread to preferred thickness.

Cook over medium heat until crispy on the outside (about 3 minutes). Turn carefully with spatula and crisp other side for another 3 minutes.

Work in batches adding oil as needed Remove to baking pan covered with newspaper and hold in 200 degree oven if not serving immediately.

When ready to serve top with a dollop of Greek yougurt and sprinkle with chopped chives.

Baba Ghanoush and Hummus

Baba ghanoush and Hummus are very popular Middle Eastern dishes. Baba ghanoush is a paste made of roast or grilled eggplant and tahini, a paste made from sesame seeds, while the main ingredient in hummus is chick peas.

For Baba Ghanoush, traditionally the eggplant is first roasted in an oven for approximately 45 minutes. The softened flesh is scooped out, squeezed to remove excess water, and is then pureed with the tahini.

There are many variants of both recipes, particularly the seasonings, which often include garlic, lemon juice, ground cumin, salt, mint, and parsley. When either is served on a plate or bowl, it is traditional to drizzle the top with olive oil. As an appetizer and dip Hummus is scooped with flatbread (such as pita) but is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or, yes, eggplant. Garnishes include chopped tomato, cucumber, cilantro, parsley, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, ful, olives and pickles.

Outside the Middle East it is sometimes served with tortilla chips or crackers. Both are healthy snacks that can be eaten in a variety of ways, including as a dip with whole wheat bread or crackers, spread on pita, or added to other dishes. Many Vegetarians use baba ghanoush or hummus as a spread on sandwiches.

My friend, Manda, and I made batches of Hummus and Baba Ganoush for the holiday gifts. Even though Christmas and New Year’s have passed by already, these are easy appetizers to make for entertaining at home or bringing along to a party.

The following recipes Manda has been using for years personally, and for the catering she does at private parties. As I mention earlier there are many variations for spices and accompaniments, so take the basic recipe and modify it to your taste buds. 

Hummus

4 or 5 cloves of garlic

4 cans chick peas, drained and rinsed

1/2 cup lemon juice2 tbsp.

tahini (sesame paste)

salt & pepper, to taste

pinch of ground cayenne pepper, to taste

a few drops of virgin olive oil

Mince garlic first in the food processor, then add the remaining ingredients and process well. Add a bit of warm water to achieve desired consistency. Taste and add more cayenne if you'd like it hotter, but remember that the taste will intensify after it is refrigerated.

Baba Ghanoush

4 or 5 cloves of garlic

3 large, firm eggplants

1/2 cup lemon juice

2 tbsp. tahini (sesame paste)

salt & pepper, to taste

a few drops of virgin olive oil

Put eggplants on a foil-covered baking sheet, poke them a few times with a fork (to avoid explosion) and char under the broiler, turning them several times, until skin is black and they collapse.While the eggplants char, mince garlic in food processor.When the eggplants are soft, peel the skin off and scrape the meat into the food processor. Add the remaining ingredients and whir up until all is well-combined.

Manda also recommends.....

“Although you'll need to refrigerate both of these spreads to keep them, I find that they are more flavorful slightly warmed. Either one can be popped in the microwave briefly to bring them to a more tasty temperature. If you want to get all fancy-dancy, sprinkle a bit of fresh minced parsley and a touch of cayenne over the top before serving.

And, heck Beth, while I'm at it... I usually make my own pita chips to serve with these. No big deal: soften some butter, split the pitas and spread them with the butter before cutting them into triangles, arrange on a cookie sheet and sprinkle lightly with salt, then toast under the broiler. Serve them warm with the dips.”

Pear-Ginger Crisp

You know I like to cook; particularly this time of year. When the days get short and cool you’ll find me in my kitchen, canning, creating, trying new recipes. When autumn’s in the air I always like to cook with apples: apple pie, apple sauce, apple crisp. While we have a lot of apples here in New England in the fall, I’ve always eyed the pears and wondered what I could do with them. Then, thanks to Rural Intelligence I discovered this recipe for Pear-Ginger Crisp. The texture is definitely different than apples but the flavors are delicious and the aroma when it is cooking is fantastic.

If you have friends that are allergic or don’t care for nuts substitute quick oats in the topping, and make sure you use a hard baking pear, such as Bosch or Red Anjou.

Pear and Ginger Crisp

Courtesy of Bobby Flay by way of Rural Intelligence

serves 10-12

3/4 cup pecans, coarsely chopped

1-1/2 cups all purpose unbleached flour

3/4 cup brown sugar

5 T sugar

pinch cinnamon

pinch kosher salt

9 T unsalted butter, room temperature (softened)

2 T fresh ginger, peeled and grated--about a four inch long piece, give or take

juice of 2 lemons

10 medium pears, peeled, cored and cut lengthwise into 1/2 inch slices

Preheat oven to 375 degrees F.

Make topping: toast pecans in a small sauté pan over medium heat until they become fragrant--just a few minutes. Don't let them burn! Mix flour, brown sugar, 2 T sugar, the cinnamon, and salt together in a small bowl. Using a spoon, slowly stir in butter--the mixture will be crumbly and bumpy--and then stir in pecans.

In another larger bowl, gently stir together ginger, lemon juice, 3 T sugar, another pinch of salt and the sliced pears. Turn the fruit into a baking dish, and cover with the topping mixture. Bake until topping is crisp, about 50 minutes.