You can make Latkes out of just about anything (except ice cream). The base is grated potatoes. The first hurdle is to get as much moisture out of the potatoes as possible. Some methods include rolling them up in towels or pressing them in a strainer. I prefer to grab fistfuls and, while thinking about the lack of adequate banking oversight, squeeze till veins appear in my temples. Then, add some minced white onion, thinly sliced zucchini, one beaten egg and salt and pepper. Form them into Racquetball size balls (does anyone play Racquetball anymore?) and fry in oil until crisp and cooked through. If they are having trouble finishing in the centers, smash them down into more of a disc shape. So, instead of Racquetballs, they would be Hockey pucks. Very small, crispy, golden brown Hockey pucks… built out of vegetables.
Category Archives: Cooking At Home
The Rise of Pizzalandia
When I start the country of Pizzalandia, this will be our flag. It has everything you would: bold colors, char marks from battle and grease stains from a well-fed people. On the surface, this pie looks simple, two ingredients: pesto and mozzarella. But, that math is screwy. Pesto is actually a +7: olive oil, garlic, basil, nuts, parmesan, salt and pepper.
Thanksgiving Is Almost Here
It’s never too early to start practicing for Thanksgiving. It is, after all, the Superbowl of dinners. I like to do a dry run during the summer. And, since I just saw my first mosquito of the year, I’m getting out the turkey baster! I’m leaning toward a menu from a few years back. It’s kind of a Chicken Keiv set up. Except with turkey. And, it’s not fried or stuffed with nine sticks of butter. OK, it’s nothing like Chicken Keiv.
Fried Chicken with Parsley and Parmesan
Fried chicken is as American as America. If you don’t believe me, Betsy Ross and I are coming over to your house tonight to kick the tar out of you. Here is where the flavor happens. Flour mixed with Hungarian paprika, salt and cracked black pepper. That’s it. Just throw the chicken in and toss to get a even coating.
Tito Vanilla Meyer Lemonade
Pizza Progress: Something is Missing
This pizza has the sweet end of the flavor spectrum covered in spades: ricotta, reduced cream and roasted garlic. The mozzarella adds the prerequisite gooey-ness. But, it needs a bite. I have black pepper and red pepper flakes, but they aren’t doing it. I’m thinking arugula – a little bitter, spicy and a color contrast. Back to the kitchen!