Potato Latkes - 190 Calories - Yellow Vegetable, Vegan

Cook-E      These are the absolutely best potato latkes, and they're gluten and dairy free.
Serve them with apple sauce or sour cream on the side.
This is a traditional Hanakah side dish and these will steal the show~

10 servings; for parties of 50 multiply by 6 and give yourself 4 hours

INGREDIENTS

4 pounds Russet Potatoes
2 medium Onions
1 TBS Lemon Juice
1 Cup Chopped Scallions
4 Large Eggs, beaten
to taste Salt and Pepper
Grape Seed - Olive Oil Blend  

TOOLS

Prep: 1:30 

- Vegetable Peeler

- 2 Large Bowls

- Cutting Board

- Chef's Knife

- Brown Paper Bag

- Parchment Paper

- Food Processor or Box Grater

- Baking Sheet Pan

- Fry Pan

- Thermometer

METHOD

1. Put the onion in the freezer. Peel the potatoes and keep them submerged in cold water.

2. Grate ⅔ or the potatoes on a box grater or with the grater attachment of your food processor.
Set aside in a very large bowl.

3. Chop up the remaining ½ of the potatoes and the onions with the bottom blade of your food processor, 20 pulses.

4. Place a handful of the potatoes and onions in the center of a thin cotton tea towel or 5 layers of cheese cloth and squeeze the liquid out over a bowl, I have found putting the bowl in t sink is the easiest position to give my bicepts a workout.

Repeat until all the potatoes have been squeezed. RESERVE THE LIQUID.

5. Toss the juice of one large lemon into the potatoes and onions.
Place the squeezed potato in a large bowl and cover with the wet towel you used to squeeze them.
They can be put into the refrigerator until ready to fry at this stage, leave the water bowl out.

6.Ready to fry: Pour enough oil in the pan to be 2 inches deep, a high burning point oil is best: olive oil (not extra virgin) can be combined with grape seed oil or vegetable oil in a 2-1 ratio (twice as much high burning point oil to half olive oil) to boost the temperature and maintain the olive oil flavor.

7. Add the diced scallions, the eggs, salt and pepper to the potatoes.

8.Here's the secret trick: Drain the water out of the squeezed potato liquid but scrape the potato starch that has settled on the bottom of the bowl and add that to the potatoes.

9. The can be spread out on parchment paper, placed in an airtight container and frozen to be fried later at this point.

10. When the oil has reached 325ºF you can make a huge pancake the size of the pan or put small handfuls of the potatoes into the oil. It is imperative to keep the oil hot, so the second pile of potatoes on the opposite side of the pan in a minute, then add the third 2 minutes later, flip them over when golden, then add a fourth and fifth little pile.

11. I look for the outside edges to get golden and the potatoes to turn grey before I flip them and I use a slotted flat round spatula to flip them.

12. Place them on brown paper bags or parchment paper laid out over sheet pans - do not over lap them.

Serve immediately or if making them hours before serving them: place them on parchment paper in a 350ºF oven to reheat them.



For parties of 50 multiply the ingredients by 6 and use 3 fry pans (electric work best) for 2 hours prep and 4 hours (doing nothing else) fry time.

Prep
• Mold: 45 Minutes
• Fry: 45 Minutes

(10 servings)







































Beef Stock

Broth or Stock or Brodo and Bouillon in French.

Bone Broth is a new word for 'Home-Made Stock'.


Roasted animal bones simmered for a long time (12 or more hours, or 4 hours in joy of cooking, 24-48 hours in Paleo diet makes it easier to digest the collagen, gelatin, glucosamine).

Usually but not always meat-based: bones, vegetables, fragrant herbs are simmered in water.

Consomme is Bouillon that has had egg whites added to collect the excess fat and sediment from the broth.

Bouillon can refer to dry cubes of concentrated flavorings that are reconstituted into stock with water.

Soup is started with stock or broth with added ingredients: diced or cubed vegetables, hunks of meat, beans, grains and any spices and herbs, I only suggest flavor profiles to get you started, but the add-ins are limitless.

BEEF STOCK 
most recently known as:
Roasted Bone Broth
with Crock Pot option

Bone Broth is the rage, it's as old as the hills (also known as 'stock') and cheap, cheap, cheap. It becomes consomme when strained and bullion when dried or frozen. Served at consomme on European Cruise Ships a few hours before lunch, this is light and satisfying and extremely healthy because it's filled with minerals which are good for your bones and the gelatin is good for your joints.

Rich in flavor and nutrition, this light and satisfying BASIC is the cornerstone in every style of cooking all over the world.

Great as a basic liquid ingredient for all non-vegetarian soups; great for cooking grain in place of water; great for simmering meats in stews; great as the liquid in sauces.
Serve hot or chilled.

Results in 2 quarts of STOCK

This is a 24 hour process that can be cut in half with a slow cooker.

Time  • Cook: 12 Hours 45 Minutes

TOOLS:

Chef Knife, Cutting Board
Roasting Pan, Tongs

Crock Pot, Stock Pot or Pasta Pot with a Basket Insert (my favorite)


INGREDIENTS:


8 CUPS of Water-enough to cover vegetables and bones

3 Lbs beef oxtails or short ribs
3 Lbs beef bones, such as marrow, knuckle or neck bones
3 TSP tomato paste
3 medium carrots, cut into large pieces
3 stalks celery, cut into large pieces
1 onion, quartered
3 cloves garlic, smashed
5 sprigs fresh parsley
3 bay leaves
12 black peppercorns
½ cup apple cider vinegar

HERBLENDS: for rich flavor profiles that works well with bone broth: Hertaliana, Herspanic, Heroccan and Hercajun. Mix the Herblends into the water before pouring it into the pot.

STOCK made with roasted bone broth is the basis of Pho, Vietnamese Soup, 

Optional Additions (for PHO, or Asian Flavor Profile):
Mix-Ins: Kosher salt, fennel pollen, toasted and ground Sichuan peppercorns, seaweed snacks, shichimi tgarashi (a Japanese chile pepper spice blend), lemon juice, yuzu juice, tomato juice, ginger juice, parsley juice, miso, chile butter (stir 1/2 teaspoon ancho chile powder and a large pinch of cayenne pepper into 1 stick of softened butter), nutritional yeast, ginger beer, komboucha, your favorite lager beer,
Steepers (steep for 3 to 5 minutes): dried shiitake mushrooms, crushed lemongrass (remove when cooked), grated fresh horseradish, thinly sliced garlic, sliced fresh ginger, green tea in a teabag.

For PHO (pronounced fah) serve with a big bowl of fresh ingredients to be added at the table:

Fresh bean sprouts, jalapeno slices, cilantro, Thai basil, mint, sriracha if you like it hot!

Method

1. Preheat the oven to 400º F.

2. Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste. Roast the bones until very brown in spots, about 45 minutes. Cool to room temperature.

3. Transfer the roasted bones to a 7-quart crock or stock pot or inside the basket of a basket insert pasta pot. Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the pot, too. Nest in the carrots, celery, onion, garlic, parsley and bay leaves. Toss in the peppercorns. Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables).

4. Place the stock pot or pasta pot with a basket insert, on low, bring it just below simmer and cook for 8 hours. OR Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks.

5. Once you've decided the broth is ready, remove the bones and vegetables, insert and transfer the bones and pieces of meat to a baking sheet with tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews.

6. Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer.


 

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