large unpeeled potatoes (Yukon Gold work very well – don’t use baking potatoes)
(small) handful of flour
oil (about ¾” in a frying pan)
Caution – once you start on this recipe,
don’t stop until you’re done – grated potatoes left to stand will turn dark and
1.Grate 2 large potatoes (the
results will be a bit crisper if you use a hand grater.)
2.Dump the grated potatoes into a
clean cloth dish towel; over the sink, wring out as much liquid as you can.
3.Put the wrung-out potatoes into a
mixing bowl, add an egg and a
scant handful of flour, and mix.
4.Heat oil in a frying pan until a
bit of potato sizzles when it hits the oil.
5.Ladle in tablespoons of potatoes
into the hot oil. Cook until brown and crisp on one side, then turn and cook on
6.Drain cooked potato pancakes on
paper towel on a cookie rack and keep in a warm oven until all the potatoes are
7.Cook batches until all are
cooked. Serve with salt and sour
Hanukah cookies, like biscotti made with oil instead of butter)
3/4 c sugar
1 heaping T marmalade
1 cup oil
3 1/2 cup flour
3 oz chocolate chips
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 cup raisins
1 cup nuts (use slivered almonds if possible
and toast them in low oven for about 10-15 minutes)
1 small bottle of maraschino cherries
Greased cookie sheet
Preheat oven to 350 degrees. Grease a cookie sheet (or two)
1. Beat the eggs
2. Add oil, sugar, jam, vanilla and mix
3. Add raisins, nuts, chocolate chips,
cherries and mix together
4. Add the soda and baking powder to the
5. Gradually mix the other already mixed
(steps 1-3) ingredients into the flour
6. Shape the dough into three mounded rows on
a greased cookie sheet
7 Bake at 350 for 25 minutes
8. Cool and cut diagonally with a sharp
9. Put each piece on a cut side and sprinkle
it with cinnamon-sugar
10. Bake for another 10 minutes
4 thin-sliced boneless breast filets
Apple cider or apple juice – enough to just cover the
chicken, about 4 ounces
1 large Granny Smith (or other cooking) apple, peeled,
cored and cut into thin wedges
1/2 large onion, thinly sliced
2 TBSP butter
1 TBSP olive oil
1 TBSP packed light brown sugar
1-1 ½ TSP curry powder (or to taste)
1 TSP ground cinnamon
1/2 TSP Chinese 5-spice powder
2 TBSP coarse mustard
1/4 cup honey
2/3 cup apple cider or juice
fresh thyme sprigs (or 1/2 TSP dried)
salt and pepper
Marinate filets in cider and keep in refrigerator for about
In the meantime, core and cut apple. Drizzle with lemon juice to prevent
darkening. Slice onion.
In a large saute pan melt about 1 TBSP butter and 1 TBSP olive
oil together over medium heat.
Take filets from cider; discard cider. Add filets to the pan, being careful not to crowd (you might
have to do this in batches, depending on the size of your filets.) Turn filets
when edges become white; let the surface become slightly golden, but not
brown. Transfer to a plate; tent
with tin foil and let rest.
In a medium-size saute/frying pan melt about 1 TBSP
butter over medium heat. Swirl it
around pan as it melts. Quickly
add sugar, curry powder, cinnamon, and 5-spice powder; stir to disperse, making
sure sugar doesn't burn. Add
apples and onions. Saute until
onion becomes translucent. Take off heat; cover and set aside.
In same pan over low-medium heat melt another 1 TBSP of
butter; swirl. Add mustard and
honey, keeping the mixture moving so the honey doesn't burn (it may fizzle and
foam -- if it does, take it off the heat for a moment while stirring, then
return it). Add cider and mix to
combine. Add filets and the
apple/onion mixture and thyme.
Lower heat, cover, and let simmer for 5-6 minutes.
Serve with a wild rice mixture and a green vegetable or
(You may thicken the juice/sauce if desired with 1 TB of
cornstarch mixed with 2-3 TB of the cider mixture. Combine into a slurry, pour
into pan along the edge, and quickly mix to disperse. Cover and continue as
5-7 good-sized cooking apples (Granny Smith, Cortland,
Macoun, Jonagold, etc.) peeled, cored, and cut into rough pieces
2 tsp. lemon juice
about 2 TB maple syrup
dash of cinnamon
1/2 tsp. vanilla
1 cup oats (quick-cooking is OK)
about 1/3 c. of anything else lying around -- graham
cracker crumbs, granola, the sludge at the bottom of the cereal box, etc.
1/4 c. flour
1/2 to 3/4 cup packed brown sugar
about half a stick of cold butter cut into small cubes
1 TSP ground cinnamon
1/2 TSP allspice
1/2 TSP nutmeg
1/4 TSP ground ginger
In a large bowl toss together the apples, lemon juice,
maple syrup, cinnamon, and vanilla.
Pat into a 13x9 baking dish.
In another bowl mix together the dry ingredients. Cut in the butter with your fingertips
until the mixture becomes moist and crumbly. Pat onto apples.
Bake at 350F for about 40 minutes. Serve with vanilla ice cream.
Grilled Flank Steak with
Provencal Spices (serves 8) – Served Family Style
Tablespoons extra virgin olive oil
1/2 teaspoons kosher salt
Tablespoon fresh rosemary leaves
Tablespoon fresh lavender leaves
Tablespoon fennel seeds
Tablespoon fresh thyme leaves
teaspoons cracked black pepper
flank steak, about 3 pounds
a charcoal or wood fire, or preheat a gas grill or the broiler.
all ingredients except the steak in a food processor and blend until minced but
not pureed.Rub all over steak.Marinate the steak overnight or as little as
one hour before cooking.
the fire is hot, grill the steak about 4 minutes per side, or until nicely
browned, for medium rare, turning only once. Remove from the fire and let rest
for about 5-15 minutes before slicing thinly (against the grain) and serving.
Basic Polenta (serves 4-6) –
Served Family Style
cups whole milk
Tablespoon unsalted butter
teaspoons kosher salt
1 1/2 cups coarse yellow cornmeal (if using fine cornmeal, the polenta takes less
time to cook)
1/2- 1 cup of freshly grated parmesan cheese
1/2 cup chopped fresh parsley
a saucepan, bring all ingredients except cornmeal to a simmer over medium
heat.Do not let it boil.Very slowly, begin to pour the cornmeal into
the pan stirring constantly with a wooden spoon or whisk.Once all the cornmeal is in the pan, continue
to stir and reduce heat to medium low.Stir constantly until polenta is smooth and thick and pulls away from
the sides of the pan, about 20 minutes. Add more water if consistency becomes
the bay leaf and slowly and carefully pour the polenta onto a large wooden
board. Guide it into a circle and be careful it doesn’t run off the board.
a wooden spoon and make a depression around the edge of the polenta, about 2
inches from the edge, forming a sort of “moat”.
with parmesan cheese and let it rest for about 10 minutes to firm up.After 10 minutes of resting, sprinkle with
parsley for color.
Red Wine Mushroom Sauce
small container of Beef/Veal Demi Glace*
3/4 cup of water
3/4 cup of your favorite red wine
oz container of fresh mushrooms, button or any type you like, sliced and
sautéed in 1 Tablespoon of butter (can make this in advance)
Tablespoon of butter (this is optional if you use the Demi Glace)
a small saucepan, place container of Demi Glace and add water and wine to it.
Stir to blend and let it sit on low heat to cook for 10 minutes.If you like a thicker consistency, add about
2 teaspoons of Wondra and carefully thicken the sauce.Add mushrooms and set aside until ready to
*If you don’t want the use the Demi glace,
just cook down the wine and water, and use a bit more Wondra to thicken the
Putting it all together
the sliced flank steak on the wooden board on top of the polenta, placing it
into a circular design with edges of the beef meeting in the center.
spoon the red wine mushroom sauce into the moat.
serve, dip a serving spatula or large spoon into warm water.Advise your guests to scoop the polenta along
with steak and red wine sauce right onto their plates.