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Potato & Parnip Latkes

Published by: Sarah

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This flavorful potato pancake is usually served during Hanukkah. But they taste great any time! For the Latkes 4 large Baking Potatoes, peeled 3-4 Parsnips, peeled 1 bunch Scallion, thinly sliced 1 large Onion, grated 1/2 large Red Bell Pepper, finely chopped & patted dry with a paper towel 1 Egg, beaten 5 T Bread Crumbs […]

This flavorful potato pancake is usually served during Hanukkah. But they taste great any time!

For the Latkes
4 large Baking Potatoes, peeled
3-4 Parsnips, peeled
1 bunch Scallion, thinly sliced
1 large Onion, grated
1/2 large Red Bell Pepper, finely chopped & patted dry with a paper towel
1 Egg, beaten
5 T Bread Crumbs or Matzo Meal
Salt & Pepper
Oil for frying
Prepared Apple Sauce

Shred the potatoes & parsnips in a food processor and transfer to a bowl.
Add the remaining ingredients & form into pancakes.
Heat oil in a heavy pan.
Fry3-4 minutes per side & drain on paper towels.
Serve with apple sauce & horseradish sauce (below).

For the Horseradish Sauce
1 c. Sour Cream
1/4 c. Prepared Horseradish (adjust to your taste)
1/4 c. Chives, chopped – reserve 1 T for garnish

Combine all ingredients & garnish the top with reserved chives.
Serve with Latkes.

Categories: Recipes

Celery Root Soup

Published by: Sarah

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Talk about a delicious & versatile soup. This is a year round soup that can be served hot, warm, room temp. or cold. In the words of Rachael Ray – YUMMO! EVOO 1 medium Celery Root, peeled & diced 2 Parsnips, peeled & diced 1 Idaho Potato, peeled & diced (add 2 extra parsnips if you […]

Talk about a delicious & versatile soup. This is a year round soup that can be served hot, warm, room temp. or cold. In the words of Rachael Ray – YUMMO!

EVOO
1 medium Celery Root, peeled & diced
2 Parsnips, peeled & diced
1 Idaho Potato, peeled & diced (add 2 extra parsnips if you want to omit the potato)
1 lg. Onion, peeled & diced
2 T Thyme, minced
2 Fresh Bay Leaf
2 Apples, peeled & diced
2 T Lemon Juice
Calvados (Apple Liqueur)
1 qt. Vegetable or Chicken Stock
1 c. Crème Fraiche or Heavy Cream

In a heavy soup pot, heat EVOO.
Add the celery root, parsnip, potato, onion, thyme & bay.
Cook & stir 10 minutes.
Add in the apples with the lemon juice.
Cook until everything is tender.
Deglaze with about ½ c. of Calvados.
Add the stock, cover offsetting the lid & simmer for 20-30 minutes.
When all are softened, remove the bay & puree with a hand blender or in batches in a blender or food processor.
Finish with crème fraiche or cream.

Serve with “ Apple & Bacon Grilled Cheese”

Categories: Recipes

Potato & Artichoke Gratin

Published by: Sarah

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3 lg. Yukon Gold Potatoes, thinly sliced uniformly (preferably on a mandolin) 2 cans Artichoke Hearts, drained & quartered Salt & Pepper, to taste 1½ c. Heavy Cream 1/2 c. Parmesan Cheese 1/2 c. Gruyere Cheese, shredded Preheat oven to 425 degrees. Arrange potatoes in a casserole dish seasoning each layer with salt & pepper. […]

Preheat oven to 425 degrees.
Arrange potatoes in a casserole dish seasoning each layer with salt & pepper.
Add artichokes & pour cream over all.
Bake for 45 minutes.
Combine the cheese & top the gratin.
Bake another 15 minutes.

Categories: Recipes

Potato Croquette

Published by: Sarah

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MERRY CHRISTMAS EVERYONE 🙂 ! 4 c. Mashed Potatoes 2 Eggs, beaten 1 T. Salt ½ T. Black Pepper ¾ c. Sweet Onion, minced 2 Shallot, minced ½ c. Roasted Garlic, chopped ½ c. Fresh Chopped Parsley 1 c. Grated Romano Cheese** 1 c. Panko (Japanese style) Bread Crumbs – for gluten free, omit Panko […]

MERRY CHRISTMAS EVERYONE 🙂 !

4 c. Mashed Potatoes
2 Eggs, beaten
1 T. Salt
½ T. Black Pepper
¾ c. Sweet Onion, minced
2 Shallot, minced
½ c. Roasted Garlic, chopped
½ c. Fresh Chopped Parsley
1 c. Grated Romano Cheese**
1 c. Panko (Japanese style) Bread Crumbs
– for gluten free, omit Panko & use freshly grated Parmesan cheese instead
Oil for Deep Frying

Combine all ingredients except bread crumbs & oil.
Heat oil to 400°.
Form potatoes into balls slightly smaller than a baseball.
Roll in bread crumbs.
Fry 3 at a time for about 3-5 minutes.
Drain on paper towels.

**Extra sharp Cheddar, Parmesan or Asiago cheese may be substituted for the Romano or mix & match.

Categories: Recipes

Potato Latka’s

Published by: Sarah

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This traditional Jewish recipe was given to me by my sister-in-law. Thanks Tara! 10 Med. Potatoes, peeled 2 Med. Onion 2 Lg. Eggs 1/2 C. Matzo Meal Salt & Pepper to taste Oil for frying Sour Cream Yogurt Sugar Apple Sauce In a food processor, shred potato & onion alternating evenly. Transfer to bowl & squeeze […]

This traditional Jewish recipe was given to me by my sister-in-law. Thanks Tara!

10 Med. Potatoes, peeled
2 Med. Onion
2 Lg. Eggs
1/2 C. Matzo Meal
Salt & Pepper to taste
Oil for frying
Sour Cream
Yogurt
Sugar
Apple Sauce

In a food processor, shred potato & onion alternating evenly.
Transfer to bowl & squeeze out “starch” & reserve.
Blend in remaining ingredients and form into 1” cakes.
Fry in oil until golden brown, turning once.
Drain on paper towels.
Serve with yogurt, sour cream, sugar or apple sauce.

To Freeze: Place on cookie sheet and freeze. Transfer to Ziploc bag. Reheat in a 450 degree oven for 5 – 7 minutes.

Categories: Recipes

Cheddar Corn Chowder

Published by: Sarah

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This chowder is highly requested by my daughter during the colder months. If she had her way it would be in the fridge 24/7! 3 Strips Hickory Smoked Bacon (you may substitute turkey bacon or olive oil for a lower fat version) 1 c. Yellow Onion, diced 2 T Flour 1 tsp Turmeric Salt & […]

This chowder is highly requested by my daughter during the colder months. If she had her way it would be in the fridge 24/7!

3 Strips Hickory Smoked Bacon (you may substitute turkey bacon or olive oil for a lower fat version)
1 c. Yellow Onion, diced
2 T Flour
1 tsp Turmeric
Salt & Pepper to taste
1 Sm. Yucan Gold Potato, diced
3½ c. Chicken Stock
5 Ears Fresh Corn, shucked & kernels removed from the cob**
½ c. Sharp Cheddar Cheese, shredded
¾ c. Heavy Cream

Cut the bacon into 1” pieces & put into a soup pot.
Cook over medium heat until fat is rendered & bacon crisp.
Drain bacon on paper towels & set aside.
Immediately add the onion to pot & sauté until translucent.
Stir in flour & turmeric. NOTE: It will be clumpy.
Season onion mixture with salt & pepper.
Add chicken stock & diced potatoes.
Bring to a boil over high heat.
Reduce heat to medium – medium/low & simmer until potatoes are fork tender (about 15 minutes).
Add the corn & cheese.
Stir to melt cheese.
Add the cream and heat through stirring constantly.
Crumble the bacon.
Add reserved bacon just before serving.

** You may substitute 2 (11 oz.) cans vacuum packed corn if desired.

Categories: Recipes

Roasted Red Pepper Soup

Published by: Sarah

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2 Onions, chopped 3 Carrots, diced 1 Russet Potato, peeled & diced EVOO 4 sprigs Thyme 2 Jars Roasted Red Peppers, chopped 1 T Sugar 1 c. White Wine 6 c. Chicken Stock Salt & Pepper Mascarpone Cheese Fresh Chives Saute onions, carrots & potato in oil until softened. Season with salt & pepper. Add […]

2 Onions, chopped
3 Carrots, diced
1 Russet Potato, peeled & diced
EVOO
4 sprigs Thyme
2 Jars Roasted Red Peppers, chopped
1 T Sugar
1 c. White Wine
6 c. Chicken Stock
Salt & Pepper
Mascarpone Cheese

Fresh Chives

Saute onions, carrots & potato in oil until softened.
Season with salt & pepper.
Add remaining ingredients except cheese.
Season again with salt.
Let simmer 10 minutes.
Remove thyme & zap with an emulsion blender.
Ladle into bowls & top with a dollop of cheese.
Garnish with fresh chopped chives & serve.

Categories: Recipes

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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Potato & Parnip Latkes

Celery Root Soup

Potato & Artichoke Gratin

Potato Croquette

Potato Latka’s

Cheddar Corn Chowder

Roasted Red Pepper Soup

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