Any cookbook should have a recipe. I combine several recipes, using seasoning from one, onion from other, Bisquick from a third. We like our latkes well-seasoned and thin and crisp. I use the grater on the Cuisinart to grate the potatoes, and then wring out the excess moisture in a muslin towel. Chop or grate the onion fine. A clove of garlic is not necessary but ads resonance.
I like to serve thick-sliced bacon, sour cream and applesauce with the pancakes. Something for everyone. Fry up the bacon before you start on the latkes, and make sure your oven is on low with a heatproof platter therein. Two skillets or grills make the process go much faster, but you really have to concentrate.
I also serve buttered broccoli (something green) with the pancakes, but that's just me. A tossed salad would also work, but then you are setting yourself up to fry and toss at the same time, unless you have a kitchen helper who can take the salad chores off your hands. The broccoli can be steamed early and reheated without any harm done. For heaven's sake don't serve it half raw.
I use canola oil and butter with maybe a bit of bacon grease. Suit yourself for the frying oil, but olive is not recommended. Keep stacking the pancakes onto the heatproof platter in the oven until they're all done and everyone can eat together.
We are having fresh pineapple for dessert. I'll post a photo if we happen to think about it before the platter is empty. They're dynamite.
The Cheeseparer
No comments:
Post a Comment