Potato Latkes

 
Potato Latkes.jpg

Recipe by Liz Neumark

Ingredients:
1 medium onion, chopped
4 russet potatoes, peeled and shredded by hand or food processor
3 tablespoons flour or potato starch
3 eggs
Salt and Pepper
Applesauce and/or sour cream, to top


Method:
1) Sauté the onion in about 2 tablespoons of olive oil till soft but not
browned. Set aside to cool.
2) Mix the grated potatoes, onions, flour and eggs together in a large
bowl and season with salt and pepper to taste. Then turn them into
a colander set over a large bowl. Drape a damp dishcloth over the
colander. When it seems that very little liquid is draining off the
potatoes, after about 15 minutes, carefully pour off the water leaving the
starch that has collected at the bottom of the bowl. Mix the starch back
into the potatoes — this will help hold the latkes together as they cook.
3) Place a large skillet over a medium heat and pour in equal amounts of
olive and canola oil to a depth of about 1 inch. The oil is hot enough
when a tiny bit of the latke mixture sizzles when you drop it in.
I make small latkes, 3-4 inches across, scooping up a large tablespoon
of batter into my palm and flattening it out before sliding it into the
pan. The edges of the latke are very ragged and make me think of
multi-clawed crabs! It takes only a few minutes for the latkes to brown.
Then I gently flip them. As they come out of the pan, I move them onto
a cookie sheet lined with paper towels. Sometimes I have to hide the
pan in the oven, safe from marauding snackers!

 

Buttermilk Mashed Potatoes

 
©  Chris Hester  (Flickr Creative Commons user)  Recipe by Liz Neumark

© Chris Hester (Flickr Creative Commons user)

Recipe by Liz Neumark

I love buttermilk: its inclusion in a recipe is often enough reason for me to make a dish, and it brings extra flavor with minimal fat. Buttermilk also seems to be a quintessentially country ingredient. We get ours from Hudson Valley dairies; you may find buttermilk at a farmer’s market or even at a specialty store that carries local products. Dairy farmers like Sam Simons, of Hudson Valley Fresh, go to great measure to maintain the purity of their buttermilk and cream. I have great respect for small scale, high quality dairies and I do whatever I can to support them – as much out of self-interest as anything!

Serves 6-8

Ingredients:
3 pounds boiling potatoes, such as Yukon gold, peeled and cut into medium chunks
Kosher salt and freshly ground black pepper to taste
½ cup milk
¼ pound (1 stick) unsalted butter
¾ to 1 cup buttermilk
2 tablespoons chopped fresh chives

Method:
1. Place the potatoes into a large pot with four tablespoons salt and add cold water to cover. Bring the water to a boil, lower the heat and simmer the potatoes, uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil; set aside. As soon as the potatoes are tender, drain them into a colander. Place a food mill fitted with the small blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. Immediately stir in the hot milk-and-butter mixture, using a whisk or a rubber spatula. Add enough buttermilk to make the potatoes as creamy as you like. Season with salt and pepper, transfer to serving bowl and sprinkle with chopped chives to garnish.