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Pomegranate juice seems to be vying with blueberries of late, for its health benefits. Sweet potatoes, slow braised in this juice, yielded deeply rich and flavorful potatoes. I also suggest half mango and half pomegranate juice for a variation on a great theme. ….and just in case you tire of the marshmallow and sweet potato bake (also in my recipe archives)
Top of the morning to you with these crisp diced potatoes, replete with peppers and onions. A confetti-like cheer of pototaes to go with some eggs, over easy.
Potatoes lightly browned in olive oil, with a smattering of wine, pancetta, parmesan cheese, and a taste that leaps out of the pan. This is a great crowd pleaser of a potato dish.
Serve with.....anything. Serve alone - they won't notice the absence of the main dish. These are especially good with any sort of grilled chicken, even store-bought rotisserie or Portugese chickens. If you can, use California or local (Quebec) garlic, versus Chinese garlic for a beautiful garlic bouquet.
There are a few recipes for this on the net and one in Secrets of a Jewish Baker by George Greenstein. The main elements are the same: potatoes, flour, yeast, eggs, and oil but the proportions differ substantially. I distilled this recipe down from all those I researched. To say this is outstanding, foodwise, is to say that the Mona Lisa is passing fair, as far as dabbling with oils go. This tastes like a potato latke, cuts like a quiche, and is a side dish wanting to go center stage. This is great hot, warm, or cold. Slather it with sour cream, or serve a thin wedge with a green salad and a BBQ chicken or grilled rib eye steak.
There’s just a bit of spice in these unbelievably tender, crisp, light, simply amazing waffles or shown here, pancakes. If the beautiful golden hue doesn’t seduce you, the flavour will be your undoing. One of the best recipes to come out of my test kitchen and that says a lot.
I worked very hard to make this recipe extra special and it is as fine as any bistro offering. Make as many ravioli as you want and then freeze them and pop them in simmering water when you want a special meal or a unique Thanksgiving offering. You can use fresh pasta sheets to make the ravioli (and cut with a paring knife into small squares or a round or square ravioli cutter) or handier still, won ton wrappers. Won ton wrappers are easier to work with unless you you’re your own fresh pasta or really supple, soft, fresh pasta from a gourmet shop. Store-bought fresh pasta (in our testing) was too tough to work with. Canned pumpkin is a noble shortcut but make sure you purchase plain pumpkin (not spiced pumpkin puree). For your own pumpkin filling, roast (not boil) the pumpkin.
This is easy if you make the filling ahead (it keeps for two days in the fridge) and assemble what you need for a meal and freeze the rest. Bakers tip: parchment paper to lay the ravioli out on, a pastry brush for the egg wash and make sure your pasta is very thin (whether it is store-bought or homemade) for a very tender ravioli.
A bit of Patak’s to the rescue, a few spices, a few vegetables and a nutritious, delectable entrée in minutes. Meat eaters and vegetarians will finally agree on something: this is delicious and easy. It has a ton of vitamens and if you added steam kale, spinach or broccoli, you would be more than all set.
Mixed grains, pine nuts, and cranberries and that great feeling that comes with good food, well made, and enjoyed.
I am pretty partial to hummus and never, much like eggplant dishes, met a recipe I didn’t like. This one, I love. Probably because I love beets. I first had this served on cucumber slices – the combination of beet-red hummus atop crisp cucumber coins was incredibly refreshing. But pita bread works well too as the ‘side’. If you were in a rush, canned beets would be acceptable.
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Ok – these are not too classic but are they good! This recipe combines the best of homemade latkes with a package of dry potato pancake mix for a double-potato flavor in an especially crisp little pancake. Serve with sour cream or applesauce. What’s nice about these is they don’t spatter when they hit the hot oil, they stay white (no turning dark black as raw potatoes alone do) they fry up faster, and a beautiful golden colour.