rosefox: A bearded man in a yarmulke shouting L'CHAIM! (Judaism)
[personal profile] rosefox
Note: For onion-free latkes, replace the half-onion with 1 whole additional potato, increase the salt to 0.375 tsp, and consider adding a bit of some other savory flavoring or herb.

Note: If you absolutely must make latkes ahead of time, keep them at room temperature and do not put them in an airtight container; they will last up to four hours this way, and can be reheated in the oven at 375F for about 5 minutes until warmed through and crisp. They're always best fresh from the pan, though.

Note: Take appropriate precautions when frying with hot oil.

Note: If you don't have a thermometer that can accurately measure the temperature of hot oil, wait about 5 minutes for the oil to heat and then do a single small test latke. The oil is hot enough if a) it doesn't take more than 6 or 7 minutes total for the latke to get medium brown on both sides and b) when the latke is removed, any remaining oil on it easily drains off, leaving a crisp non-greasy exterior. If the latke is greasy, your oil isn't hot enough.

Ingredients

3 large Idaho/baking potatoes
Half of 1 small sweet onion
0.5 c all-purpose flour or matzo meal
0.25 tsp salt
1 pinch nutmeg
2 eggs
16 oz canola oil
Applesauce
Sour cream

Equipment

Oven (NOT toaster oven)
Stove (1 burner)
Vegetable peeler
Mixing bowls
Strainer
Cutting board
Sharp knife
Small pot with lid
Potato masher
Food processor with shredding and chopping blades
Large spoon or scoop
Large skillet (NOT Teflon-coated)
High-temp-safe wood or silicone flipper-type spatula
Candy/deep-fry thermometer (optional)
Large plate
Paper towels
Baking sheet
Aluminum foil

Instructions

0) Mise en place. Gather your ingredients and tools. Preheat the oven to 350F. Line the baking sheet with aluminum foil and put it in the oven. Line the large plate with a double layer of paper towel. Whisk the eggs together. Combine the flour, salt, and nutmeg. Peel and rinse the potatoes. Peel and halve the onion.

1) Boil one potato. Cut one of the potatoes into fairly small, even pieces. Put them in the pot, cover them with cold water, put the lid on the pot, and set it over high heat. When it boils, reduce the heat as needed to keep it boiling without boiling over. When the potato pieces are very thoroughly cooked (about 15 minutes after they start boiling), drain them and mash them.

2) Process other potatoes and onion. Place the strainer over a bowl. Cut the other potatoes into quarters. Cut the half-onion in half. Shred the potatoes and onion in the food processor with the shredding blade. Remove them to the strainer and mix them thoroughly. Refit the food processor with the chopping blade and process about one third of the potato/onion mixture until it's very finely chopped. Mix that back into the shreds and squeeze them with bare hands or a very clean kitchen towel to remove as much of the liquid as possible. Leave them in the strainer to drain. They may discolor slightly; this is fine. Watch out for liquid leaks from the food processor.

3) Make latke batter. Place the skillet on the largest/hottest available burner and fill it to about 0.5" depth with canola oil. Heat over high heat until the oil reaches 350F (takes 3 to 5 minutes depending on your stove); reduce heat slightly. Meanwhile, move the potato/onion mixture to a bowl and mix in the mashed potato. Add the flour mixture and mix well. Add the eggs and mix well.

4) Fry latkes. Scoop batter into oil--careful, it may splatter. Flatten the scoops with the back of the flipper or with a fork. Fry until light brown on first side, about 2 minutes; flip and fry until medium brown on second side, about 2.5 minutes; flip again and fry until medium brown on first side, about 0.5 minutes. (The first batches can be a little underdone because they'll finish cooking in the oven.) Remove them to the plate and drain briefly on paper towels. (If your oil is sufficiently hot, they should almost immediately appear dry. If they're greasy, heat the oil more before doing the next batch.) Transfer them to the baking sheet in the oven. Continue, replacing the paper towels and adjusting the heat under the oil as needed, until all the batter has been used up.

5) Serve. Latkes should be eaten immediately with sour cream and/or applesauce. Ketchup is also permitted. There's no point in storing leftover latkes; they will get soggy and sad.

Sources:
http://www.foodandwine.com/recipes/killer-potato-latkes
http://glutenfreegoddess.blogspot.com/2006/12/karinas-latkes-and-applesauce.html
http://www.glutenfreecanteen.com/2011/12/03/hanukkah-collection-mini-red-potato-latkes-gluten-free/

Quiche

Nov. 8th, 2014 08:21 pm
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Ingredients

Crust
2 c almond flour/meal
0.25 tsp salt
1 + 1 egg
2 Tbsp SOLID (not melted) coconut oil

Filling
0.5 c almond milk
1 tsp ground mustard
7 eggs
2–4 Tbsp chopped fresh herbs or 2–4 tsp dried herbs
Salt & pepper
3 c cooked veg and/or meat, cut bite-size

Equipment
Oven or toaster oven
Food processor (optional)
Rolling pin (optional)
Wax paper (optional)
9.5" pie plate
Measuring cups and spoons
2 mixing bowls
Wooden spoons
Fork or whisk
Frying pan (if starting with raw veg and/or meat)
Crust protector (optional)
Baking sheet
Aluminum foil

Instructions

0) Mise en place. Gather your ingredients and tools. Preheat the oven to 350F if you're using a metal pie plate, or 325F for a glass pie plate. If you're starting with raw veg and/or meat, saute them until almost completely cooked, to increase flavor and extract water (so you don't get a watery quiche). Measure out the coconut oil and almond meal for the dough and put them in the freezer for a few minutes to chill.

1) Make the filling. Sprinkle the ground mustard over the almond milk and whisk well, doing your best to smoosh any lumps. Beat together the milk mixture, the herbs, and the eggs until frothy. Add salt and pepper to taste (slightly more than you think you'll want). In a separate bowl, stir together the veg and meat. Pour the egg mixture over the veg and meat and stir well.

2) Make the crust.
Food processor method: Put the almond meal and salt in the food processor and whir briefly to combine. In a separate bowl, whisk 1 egg. Pour the egg into the food processor and pulse until mixed. Break the chilled coconut oil into pieces with a knife, add to processor, and pulse until the dough forms a ball. If it stays crumbly, add the second egg.
Hand method: Whisk together the almond meal and salt. Whisk 1 egg and add it. Break the chilled coconut oil into pieces with a knife, add it to the almond meal, toss it a bit to coat the pieces of oil with flour, and then cut in the oil until you have a ball of dough. If it stays crumbly, add the second egg.

3) Make the quiche. Do not grease the pie plate. Place the ball of dough into the pie plate and use your fingers to press it out until it evenly covers the plate; or place it on a piece of wax paper, put another piece of wax paper over it, and roll it out into a circle 12" across, then carefully transfer it to the pie plate. Pour in the filling.

4) Bake. Line a baking sheet with aluminum foil and put it on the middle rack of the oven. Place the quiche on top of it. Bake until the quiche no longer jiggles when moved and a toothpick inserted into an eggy section comes out clean, about 45–55 minutes. If the crust starts to darken before the filling has cooked, cover it with a crust protector or aluminum foil.

5) Serve and store. Let the quiche cool and set for 5 minutes before serving. It will keep for about a week in the fridge and is very good cold. Do not freeze. Microwave heating is doable but not really recommended.

Sources:
http://elanaspantry.com/paleo-pie-crust/ (including comments)
http://www.glutenfreeandmore.com/recipes/dairy_free_vegeatable_quiche-1448-1.html

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