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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

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!

Ingredients

  • 3-4 large potatoes peeled and cut into long quarters
  • 1/2 cup all-purpose flour
  • 1-2 tbsp seasoned salt (or plain salt and pepper)
  • 2 eggs scrambled
  • 1 large onion peeled and cut to strips
  • oil or butter for frying

Instructions

  • Using food processor, shred potatoes. Pour shredded potatoes and onions into a collander lined with a cheesecloth.
  • Gather up cheesecloth around the potatoes and onions and squeeze out as much liquid as you can. Put into a mixing bowl.
  • Add the seasoned salt to the eggs and beat, then pour over the potatoes and onions. Stir in.
  • Gently fold in the flour until well mixed.
  • 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.
  • Serve with sour cream and chives, or use as a side dish / hash brown replacement.

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.

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!
Cook Time45 mins
Total Time45 mins
Course: sauce
Cuisine: sauce, Western
Keyword: sauce

Ingredients

  • 500 g portabello mushrooms finely chopped
  • 300-500 ml thick cream Can substitute with sour cream
  • 1 - 2 cup shredded light cheddar cheese
  • 50 g butter
  • 1 cup finely chopped onion
  • 1 tbsp flour dissolved in water, as a slurry
  • 500 ml water
  • 3-4 tsp seasoned salt
  • 3 tsp garlic, mashed

Instructions

  • In a saucepan, melt half the butter and brown the onion and the garlic.
  • Add the mushroom and cook through, until you smell that lovely 'cooked mushroom' meaty smell.
  • Pour the cream, stirring vigorously, then add the water.
  • Stirring all the while, add the cheese, 1/4c at a time, Season with the salt as you stir.
  • 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.
  • Add the other half of the butter, stirring until it melts through. Taste and season the sauce to your liking.
  • Serve with steak and chips/fries, or have as a dipping sauce with chips. Refrigerate leftovers in portions/freeze for later eating.