Saturday, December 20, 2014

Ribbons and Russets

Time today to try two foods of the season:  Challah and Latkes.  
I made my Latkes on the waffle iron, and they were waffle awesome!

The Challah was the centerpiece for dinner:

The Latkes was an accompaniment to "breakfast for lunch":

Potato Latkes
(Serves 2)

4 (2 inch) Red Potatoes, peeled
Shave potatoes in cold water.  Soak for 2 minutes, then drain well in a colander.

2 Tablespoons Shallots, diced
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style.  Wring out as much liquid as possible.  

1 Egg
1/4 teaspoon Mrs. Dash
Add potato mixture to bowl with egg and seasoning.  Mix.

Heat waffle iron sprayed with Pam.  Portion 1/4 cup onto each square.  Close and bake until crisp and brown.

(2 medium and 2 small loaves)

3/4 cup All Purpose Flour
1/2 cup Whole Wheat Pastry Flour
2 Tablespoons Sugar
1/4 teaspoon Salt 
2 1/4 teaspoon Dry Yeast
Mix dry ingredients in mixing bowl.

1 cup Water (125 degrees F)
Pinch Saffron 
Heat water in microwave to 125 degrees.  (Measure temperature with thermometer).
Dissolve saffron.

Add water slowly to mixing bowl and beat on medium speed for 2 minutes. 

1/3 cup Earth Balance Buttery Spread
4 Eggs
Separate yolk from 1 egg and set aside.  Add eggs and buttery spread to bowl and mix well.

2 cups All Purpose Flour
2 cups Whole Wheat Pastry Flour
Add 1/2 cup flour at a time to bowl while dough hook is moving.  Knead until dough leaves sides of bowl.  Place into grease bowl and cover.  Let rise until double.

Divide dough into half, then divide each half into 2/3 and 1/3 portions.  Divide each 2/3 portion into 3 pieces.  Roll each piece into a rope, the length of the pan.  Braid the 3 ropes and place in pan.  Repeat with remaining 2/3 portion.

Divide the smaller pieces of dough into 2 and roll into ropes the length of the smaller baquette pan.  Braid the 2 ropes and place in pan.

1 Egg Yolk
1 teaspoon Cold Water
Poppy Seed
Sesame Seed
Mix egg yolk and cold water.  Brush over tops of breads.  Sprinkle with seed.

Cover and let rise until double. 

Bake at 400 degrees 20-25 minutes until golden and cooked throughout. 

The salmon and potato recipes are from Food Network Magazine.

Bob's brother David visited for Chris' graduation.  He joined us for dinner.

Blackened Salmon
(Serves 3)

3/4 # Salmon
2 teaspoon Paprika
1 1/2 teaspoon Chopped Fresh Thyme
2/3 teaspoon Cayenne Pepper 
Sprinkle seasoning over salmon.
Bake at 400 degrees 20 minutes, or until center reaches 155 degrees.

Smashed Potatoes and Edamame
(Serves 3)

4 (3 inch) Red Potatoes, peeled
Cover with water plus 1 inch.  Bring to a boil.  Heat for 8 minutes.

1/2 cup Edamame
Add to potatoes and heat for 4 minutes more.

Reserve 3 Tablespoons Hot Water from Potatoes.
1/3 cup Greek Yogurt
1 Tablespoons Earth Balance Buttery Spread
Heat water, yogurt and buttery spread.

Drain potato-edamame mixture.  Smash in mixer.  Add heated yogurt mix.  Beat and serve.       

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