Adapted from Smitten KitchenWe 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
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 teaspoon salt
1/4 teaspoon pepper
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.
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.
Adapted from Madhur Jaffrey's Spice Kitchen
The original recipe calls for both chicken stock and heavy cream. We use vegetable stock and coconut milk instead, resulting in a luxurious, soothing, vegan soup.
Serves eight as a starter or light main course
3 tablespoons refined coconut oil
2 medium onions, peeled and chopped
1 inch piece of fresh ginger, peeled and chopped
4 cloves garlic, peeled and chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon turmeric
1/8 to 1/4 teaspoon cayenne pepper
1 lb potatoes, peeled and cubed
1 head cauliflower, broken down into 2 inch pieces
6 cups vegetable stock
1 teaspoon salt, more if needed
1/2 teaspoon ground white pepper, more if needed
1 14-ounce can coconut milk
Sriracha to taste
Heat oil in a large stock pot. Add onions, ginger, and garlic, and saute for about four minutes, until the onions just begin to color. Add the cumin, coriander, turmeric, and cayenne. Stir for about 1 minute and add the potatoes, cauliflower, and stock. Add salt and pepper, bring to a simmer, lower heat and cook until the potatoes and cauliflower are tender.
Turn off heat and stir in the coconut milk. Using a submersion blender, blend thoroughly. If using a traditional blender, work in batches. For an extra smooth texture, pass the soup through a sieve. Adjust seasoning. To serve, garnish with chopped cilantro and a drop of sriracha.
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
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
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.