Adapted from Smitten Kitchen

We played around with swapping out the baking potato with different tubers to great success.  If using grated sweet potato, rutabaga, or parsnips instead, cook on medium low flame and keep an eye on the pan, since these root vegetables have more sugars and can easily burn.  You can find rendered chicken fat at specialty stores, but if you make chicken stock, just skim off the fat and keep it in your freezer until you need it! 

Makes 6 to 8 pancakes

INGREDIENTS:

1 large baking potato (approximately 1 lb), peeled. You can substitute 1 lb of another tuber instead. 
1 small onion, peeled
1/4 cup flour
1 egg
1 teaspoon salt
1/4 teaspoon pepper
Peanut oil
Rendered chicken fat (optional)

Condiments: apple sauce and sour cream.  If you are feeling fancy, skip the apple sauce and serve with a fried egg, sour scream, and a little smoked salmon. 

METHOD:

Using the side of a box grater with large holes, shred the peeled potato and onion. Wrap the shredded mass in a clean dish towel and squeeze out as much liquid as possible. Let the potato/onion mixture stand for a few minutes and repeat. 

In a large bowl, whisk egg with salt and pepper. Add potato/onion mixture and flour and mix until combined. 

Pre-heat oven to 325° F.  Coat the bottom of a medium skillet with peanut oil, add a few tablespoons of chicken fat if using. Heat oil over medium flame until very hot. Drop a few large tablespoons of potato/onion mixture into oil, flatten with the back of the spoon, and cook over medium heat until the edges are golden, about 2 minutes. Flip and cook on the other side until golden, a minute or two. Drain on paper towel and hold in the warm oven on a cookie sheet. Add more oil and chicken fat as needed and repeat until all the mixture is fried. 

Serve hot with suggested condiments. 

Make ahead: You can cook all latkes and keep, well wrapped, in the refrigerator for a few days. Reheat in a single layer on a cookie sheet in a 400° F oven until crisp.  
 
 
By Sam Adkins, executive chef,  Sally's Middle Name

After feasting on fat-laden veggies, stuffing, and pie, a nice crunchy salad sounds pretty good, doesn't it? This kale salad, coated in a zippy mustard/anchovy dressing and studded with slivered onions, pickled fennel, crunchy almonds and fried capers, is loaded with flavor and texture and a great antidote to Thanksgiving over-indulgence! This recipe makes extra dressing, which also makes a great dip or sandwich spread. 

Serves six as a side dish 

INGREDIENTS

For dressing:
2 egg yolks
1 tablespoon Dijon mustard
1/2 tablespoon whole grain mustard
2 garlic cloves, finely grated
2 tablespoons white wine vinegar 
5 anchovy fillets, roughly chopped
Juice of one lemon
2 cups extra virgin olive oil

For pickled fennel:
1 cup shaved fennel
1/2 cup white wine vinegar 
1/4 cup water
3 tablespoons salt
2 tablespoons sugar
2 tablespoons pickling spice
3 slices of orange

For salad:
2 pounds cleaned lacinato (or Tuscan) kale leaves with stems removed
1 cup very thinly sliced red onion
Juice of one lemon
3 tablespoons extra virgin olive oil 
Salt to taste
Fresh ground pepper to taste
1 c pickled fennel 
2-3 tablespoons anchovy dressing
1/3 cup toasted slivered almonds
2 tablespoons fried capers

METHOD:
To make pickled fennel:
Put fennel in a  glass jar. Bring remaining ingredients to a boil and pour over fennel. Place directly into the fridge and let cool.

To make the vinaigrette:
Place all ingredients except for the olive oil in a food processor or blender. Blend till smooth and then slowly drizzle in olive oil. The texture should be thick and creamy, like mayonnaise; however if too thick you can thin with a few tablespoons of water. 

To make salad: 
Tear the Kale leaves into bit sized pieces. Combine, kale, pickled fennel, olive oil, lemon juice, and dressing. Toss well (your hands work best for this). Adjust seasoning, sprinkle almonds and capers on top, and serve. 
 

Massaman Curry

09/16/2016

 
Adapted from 101 Easy Asian Recipes

Who knew that you could purchase so many of the ingredients in this exotic southeast Asian dish at markets during the fall? Right now many of our farmers have fresh ginger (Love Dove Farm, Next Step Produce, Mock's Greenhouse,  The Farm at Sunnyside,  and Rainbow Hill Farm to name a few) and lemongrass (Country Pleasures Farm and Evensong Farm). The onions, potatoes, and chicken are abundant!  Once you've made this a few times adapt it as you see fit, swapping out potatoes for other vegetables, chicken for fish or tofu, peanuts for cashews. It won't be a traditional massaman curry, but it will still be delicious! 

Serves four to six

INGREDIENTS 
2 tablespoons coconut or vegetable oil 
1 small onion, chopped
2 cloves garlic, minced
1 inch piece of fresh ginger, minced
1/2 cup red curry paste
1 teaspoon ground coriander 
1/2 teaspoon turmeric 
3 whole star anise
1 cinnamon stick
2 Kaffir lime leaves (optional) 
I stalk lemon grass, cut into 1 inch pieces and smashed with side of a kitchen knife
1 14 ounce can full-fat coconut milk
3 cups chicken stock
1 teaspoon salt, more to taste 
2 lbs boneless skinless chicken thighs
1 lb potatoes, cut into 1/2 inch cubes
1 cup sliced shiitake mushrooms (optional) 
1/2 cup roasted unsalted peanuts
1 tablespoon fish sauce, more to taste 
1 whole lime, juiced 
brown sugar to taste 
Garnish: chopped fresh cilantro

METHOD
Heat oil in large Dutch oven over medium heat. Add onion, garlic, and ginger and cook until softened, a few minutes. Add the curry paste, coriander, and turmeric and stir to combine. Add the star anise, cinnamon stick, kaffir leaves and stir to combine. Add the coconut milk, stock, and salt.  

Bring to a boil and add the chicken thighs, and simmer for 20 minutes. Add the potatoes and peanuts and simmer for 10 minutes. Add the mushrooms and cook another 10 minutes. 

Remove the chicken thighs, place on a cutting board, and shred/chop with a knife and fork and return to pot. Add fish sauce, lime juice and taste. Adjust seasoning with a little brown sugar, more fish sauce, or salt.

Fish out whole spices, lemongrass and lime leaves and serve with rice (or zucchini noodles) and chopped cilantro.




 

Pickled Red Onions

09/02/2016

 
Juliet Glass, Communications Director

These easy pickled onions add flavor, crunch, and color to just about any savory dish. We love them with hamburgers, grilled cheese sandwiches and tacos, tossed with salad greens and a simple vinaigrette, or folded into potato salad.  Put them in a mason jar, and they make a nice hostess gift. These will keep in the refrigerator for a few weeks, but good luck keeping them around that long! 

Makes about one pint.

INGREDIENTS
3/4 cups white vinegar
1/2 cup water
3 tablespoons sugar
2 teaspoon salt
2 whole peppercorns
4 whole cloves
1 bay leaf
1/2 teaspoon dried chili flakes
1 large or two small red onions, peeled and sliced into rings

METHOD
Place all the ingredients except for the onions into a small sauce pan. Bring to boil over high heat.  Working in two batches, place onions in pot, return to boil, and cook for 3 minutes. Remove onions and spread out on a plate to cool. Repeat with the second batch, placing them on the plate to cool. Turn off heat and allow the onions and the brine to each cool completely. 

Once cooled place in a pint jar and store in the refrigerator. They can be eaten right away, but if you wait a few hours the color will deepen to a bright pink and the flavors with develop nicely.