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Latkes

So I recently started having a rather peculiar potato craving (and no, I’m not pregnant!) that I acquired from surfing Pinterest recipes while taking care of the baby (usually while holding up her syringe of milk; she’s currently on a nasal-gastric tube only feed.)

Happy bright eyed baby girl
Jaenelle giving me a cute, crooked smile

Anyway, I ran across a recipe for latkes that struck me as super easy, even though I don’t have a cheesecloth to squeeze the shredded potatoes with. I figured I could use the food processor to make my life easier too, so I’ve been wanting to try make this since I saw the recipe for the things about a month ago.

So the other day, I found myself with time to try it; Jaenelle was having a very comfortable sleep in her cot in my work area, and I didn’t think this would take much time to prep and would make a nice side dish with the honey mustard chicken bake I was doing. I had plenty I thought… and ended up with a couple of unexpected but welcome dinner guests, who gave me a big thumbs up and rave reviews about the meal.

I made these with a bit more flour than I should’ve, but they turned out wonderfully – more like a latke-fritter than a proper latke, and still yummy and filling. Next time I’ll use less flour and egg. The onions, which were pre-diced and frozen, ended up meltingly soft and sweet with the potato shreds. Yuuuuum~

I wonder if one could make these as just onion pancakes. =9

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Latkes
Shredded potato and onions result in a more flavorful version of the more well-known hash browns! Eat alone or as a side, it's a flavorful snack!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Using food processor, shred potatoes. Pour shredded potatoes and onions into a collander lined with a cheesecloth.
  2. Gather up cheesecloth around the potatoes and onions and squeeze out as much liquid as you can. Put into a mixing bowl.
  3. Add the seasoned salt to the eggs and beat, then pour over the potatoes and onions. Stir in.
  4. Gently fold in the flour until well mixed.
  5. Pour some oil into a large frying pan. Heat oil on medium heat, and drop in carefully a spoon of potato mixture, flattening slightly. Fry until golden brown, then flip over with a spatula. Remove from pan onto a baking tray lined with paper towels when the other side is golden brown too.
  6. Serve with sour cream and chives, or use as a side dish / hash brown replacement.
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Portabello Mushroom Cream Sauce

There’s a restaurant who has a small ‘fast food’ version of their pub food at our local mall. I love the place. They make delicious steak, and it’s got a mushroom sauce that they have with the thick sliced chips… oh, heaven. I love the stuff.

They’re local to the state I’m in though, so I figured I’d try to reverse…uhm… engineer? their sauce. I probably should have chopped up the mushrooms into much smaller pieces, to better get a mushroom flavor throughout. I am not too far off, mostly because I’m erring on the side of caution on the saltiness (I’m kind of aware at the moment that my sense of taste is a bit off thanks to a recent cold) but that’s not too bad, all considered.

The amount of butter is essential though, as is the cream, because you want a creamy, smooth sauce.


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Portabello Mushroom Cream Sauce

A lovely sauce with chopped up portabello mushrooms, that's really good to have with steak and for dipping with thick-cut chips (French fries). You can refrigerate the rest!

Course sauce
Cuisine sauce, Western
Keyword sauce

Cook Time 45 minutes

Servings


Ingredients

Course sauce
Cuisine sauce, Western
Keyword sauce

Cook Time 45 minutes

Servings


Ingredients


Instructions
  1. In a saucepan, melt half the butter and brown the onion and the garlic.

  2. Add the mushroom and cook through, until you smell that lovely 'cooked mushroom' meaty smell.

  3. Pour the cream, stirring vigorously, then add the water.

  4. Stirring all the while, add the cheese, 1/4c at a time, Season with the salt as you stir.

  5. Allow to come to a boil, as you stir. When it is boiling, add the flour slurry while stirring quickly. Keep stirring as the flour thickens.

  6. Add the other half of the butter, stirring until it melts through. Taste and season the sauce to your liking.

  7. Serve with steak and chips/fries, or have as a dipping sauce with chips. Refrigerate leftovers in portions/freeze for later eating.


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