Thursday, March 31, 2016
Hooray, spring is here! Today I sat in the sun and felt hot. As in summer time hot. Come July I may not be as excited about sizzling outside, but right now I’m gleeful. The flip flops are on and they’re not coming off. The snow is disappearing rapidly and as it melts I’m discovering rhubarb and irises and can’t wait to see what else emerges from the ground. Now I’m eager to figure out what kinds of flowers I can plant that won’t be gobbled up by the deer. Suggestions?
Bob and I finished yet another house project and built wooden floor-to-ceiling bookcases. I must say that unpacking all our boxes of books was incredibly fun and, more than anything, filling the new shelves with them has made our house really feel like home.
Also making me very happy…Sam and Isaac were just home on spring break and it was a super relaxing time - lots of cooking (General Tso’s Chicken! rhubarb shortcake!), Scrabble, movies, talking, and since it was Purim there was hamentaschen baking and hamentaschen eating. As much as I miss the boys, it is pure pleasure to see them flourishing and enjoying life in school. I also learned that the hours (and hours) of my blasting ABBA while they were growing up seeped into Isaac’s subconscious and now he listens while studying. Good taste, I say.
After Sam and Isaac returned to school I began thinking about treats I can send and Tiger Butter came to mind. I first learned about Tiger Butter back in my college days when Bob and I worked at Rocky Mountain Chocolate Factory. We made all sorts of confections in the shop such as divinity, caramel apples, truffles, raspberry chocolate puddles and nut clusters. A vat of warm chocolate was always swirling, ready for dipping strawberries, pretzels or graham crackers. Pretty heavenly, especially as a hungry college student. It’s embarrassing how much I ate on the job. And, ahem, gave out to my friends.
So about this Tiger Butter. It’s a simple, fudge-like sweet with only three ingredients. Creamy peanut butter is stirred into melted white chocolate and then dark chocolate is drizzled and swirled on top to make the tiger stripes. After it firms up, you slice and indulge. Rich and addictive, I guarantee it will disappear quickly. Just like the melting snow!
16 ounces white chocolate, roughly chopped
1 cup creamy peanut butter
6 ounces dark chocolate, roughly chopped
Line an 8x8 pan with foil and set aside. In a medium sized saucepan, warm the white chocolate over low heat and stir until it melts and is smooth. Gently stir in the peanut butter until well mixed. Pour the mixture into the prepared pan and smooth it. In a small saucepan, melt the dark chocolate over low heat and then drizzle it in stripes over the peanut butter. Using a butter knife, lightly swirl the chocolate to create additional stripes. Pop the pan in the fridge and let it chill for about an hour. Remove the tiger butter from the pan by lifting out the foil lining. Cut into small pieces and serve. The tiger butter will keep for a week in a sealed container.
Saturday, February 27, 2016
First of all, I appreciate the kind responses to my last post. Thank you. The past couple of months have brought about chances to plunge into new opportunities and it feels really good. Skate skiing is a blast, I’m starting a new venture on an awesome local board, Bob’s training to be a volunteer firefighter and we found a definite benefit of no kids at home is no school nights.
I know there will continue to be peaks and valleys in life, and this is just life. A gracious community, whether virtual or in person, can see you through the journey with compassion, humor and a friendly hand. And food.
Fortunately, food can be shared in many ways. A community I’m inspired by and enjoy cooking with is Tasting Jerusalem. We are scattered around the world and share so much. We kicked off this year with the Yemenite spice mix called hawaij (also spelled hawayij or hawaish) as our first ingredient to explore in 2016.
Hawaij was a new spice blend for me. You know me, spice mixes and condiments are my thing, so any opportunity to learn about a different one is a thrill. I dug through my boxes of cookbooks (new shelves in the kitchen just for cookbooks coming soon!) to pull out a few books by authorities on Middle Eastern cooking that I thought would be helpful to learn about hawaij.
So here we go – everything we ever wanted to know about hawaij!
In Sephardic Cooking, Copeland Marks says hawaij is the spice mix that gives Yemenite cooking its identity. He also shares a tip for keeping it fresh - store a bay leaf with the spice mix. I will. I love learning these little tidbits!
Janna Gur makes Yemenite Calf Leg Soup in The Book of New Israeli Food and hawaij is what spices it up. Calf leg soup is definitely something for me to aspire to.
Like most spice blends such as ras el hanout, dukkah and za’atar, there are different proportions and variations in the spices used. I found that hawaij traditionally includes cumin, black pepper, coriander, cardamom and turmeric. I also saw caraway, saffron, nutmeg or cloves included in some.
For my mix, I used the foundation of traditional spices and then added caraway seeds. Like other spice blends, it was quick to mix up. I was drinking coffee while grinding up the spices, and there was such an enticing aroma I dropped a big pinch in my cup. It jazzed it up quite nicely, sort of like an enhanced Turkish coffee.
So, what to make with my new spice blend?
I’ve cooked a lot from The Foods of Israel Today by Joan Nathan and when I saw her Yemenite Chicken and Beef Soupy Stew I knew I’d found my recipe. Who can resist soupy stew on a snowy day?
This hearty dish begins with simmering marrow bones and beef together to create a flavorful broth. The marrow is silky smooth and just melts. Luscious. I used lamb in place of beef since we have lots of lamb cuts in the freezer right now (no calf legs yet).
Garlic, onions, tomatoes, parsley and fresh dill enhanced the broth and then I added the chicken. I kept it easy and just plunked the whole chicken into the pot rather than cutting it into parts. Since you’ll be pulling the meat off the bones and adding it back to the pot, it didn’t seem necessary to cut the bird up.
Towards the end of cooking, add the potatoes, zucchini (I swapped in green beans) and a generous spoonful of hawaij. A big squeeze of lemon and scoop of zhoug complete it and brighten up this rich stew. Hawaij is aromatic and delicious with a warm, peppery flavor that nicely complements the richness of the lamb and beef marrow. Joan Nathan suggests serving the stew over rice – even heartier! As with most stews, I found it was even tastier the next day. This is a marvelous dish to slurp and share.
And hey, have you been following Food52’s Piglet Tournament of Cookbooks? If not, please go check it out – another terrific community. Love, love, love the collection this year. I’m disappointed that A Girl and Her Greens was already knocked out but I have my fingers crossed for Gjelina. I ordered all of the books for the store and now my big decision is which one(s) will end up in my kitchen (my kitchen that no longer has super ugly counters – hooray for warm, wonderful butcher block wood!).
So in closing, as always, it’s about food and friends. This is what comforts and sustains me, and ultimately inspires and challenges me.
1 tablespoon black peppercorns
1 teaspoon turmeric
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon cardamom
Combine all the spices in a mortar, grab your pestle and pound away until well mixed. Store in a sealed jar and sprinkle liberally.
Chicken and Lamb Soupy Stew
Adapted from The Foods of Israel Today by Joan Nathan
8 cups of water
½ pound lamb, cubed
4 or 5 small beef marrow bones
4 cloves garlic, peeled
1 large onion, peeled and quartered
1 cup canned tomatoes, diced
¼ cup fresh parsley, roughly chopped
¼ cup fresh dill, roughly chopped
1 whole chicken, 3-4 lbs
2 large carrots, left whole
4 celery stalks
½ teaspoon ground cumin
½ pound green beans, snipped and broken in half if long
3 small yellow potatoes, diced
1 tablespoon hawaij, or to taste
Salt and pepper to taste
Juice of 1 lemon
Rice for serving (optional)
Zhoug for serving (not optional)
Bring the water, lamb and marrow bones to a boil in a large soup pot and skim the foam off the top. Lower the heat and add the garlic, onion, tomatoes, parsley and dill. Cover and simmer for 20 minutes.
Add the chicken. You can cut into parts or just plunk it in whole like I did. Bring back to a boil, add the carrots, celery and cumin and then lower the heat, cover and simmer for 30 minutes, or until the chicken is cooked.
Carefully remove the marrow bones and chicken from the pot. Pull the chicken from the bones and cut or shred into bite sized pieces. Return the chicken to the pot.
Gently mash the cooked carrots, celery, onion and garlic into the broth. Add the green beans, potatoes, hawaij, salt and pepper to taste and simmer another 10 minutes or so, until the veggies are cooked. Pour the lemon juice over the top and mix in.
If preparing ahead of time, wait to add the green beans, potatoes, hawaij and lemon juice and cook this step when ready to eat.
To serve, ladle the soupy stew into bowls (over rice if serving) and have zhoug and more hawaij on the table.
Thursday, January 7, 2016
Happy 2016! It’s been a long time. I know, I disappeared from this blog and have been pondering why. I looked back at my last post months ago and it was a such different time…since that time Isaac graduated high school, we moved to a new house and then evacuated a few weeks later due to wildfires, we brought a new puppy into our lives and said goodbye to our 18 year old dog, Sam and Isaac left for college, Aspen Grove has been busier than ever and I am in the process of finding a new balance and rhythm to life.
Process. Evolving, changing and embracing new. The biggest change by far has been sending both boys off to college. I knew it would be hard, but it was harder than I expected. So there’s been a lot of process. I thought I had prepared well, and I did in many ways, but when I’m totally honest with myself I’m just not ready to be at this stage of parenting and life yet. It arrived too quickly. Admitting this is a bit of a relief, since I was pushing myself to be in a place I’m not. That’s ok. I know I’ll get there and in the meantime I need to be kind to myself and be realistic.
As I think about a new year I think it’s time to think about the blog and where I am now. When I started it almost five years ago, I was writing as a mom with kids at home, about what I cooked for my family and friends in Seattle and the ways we celebrated Jewish holidays. When we moved to the Methow Valley, the plan was stay a year and then return to Seattle. But we started to take root. I didn’t write as much here since I often felt like I didn’t know which end was up. I mean, here we were living in a tiny cabin high above the valley, a dramatic change from life in the city. At times I had to ask, “What the hell am I doing?” Talk about leaping before you look. Life here is raw and inconvenient but richer and more rewarding than I could have ever imagined. And the roots grew deeper. I am a different person now. I’m more willing to take risks, to be bold and to say yes. I’m excited for this new year. I have new ideas for the store, new things I want to learn (skate skiing and hunting for starters) and new opportunities for community involvement. And, of course, new things to cook.
Asian food has been topping my list lately. I really miss going out for sushi, hot and sour soup and pad Thai noodles. Whenever I’m back in Seattle, I stop at the local Asian market to pick up something to cook at home. There’s a lot of home cooking here in the valley. We don’t have any Asian restaurants and no home delivery. If you want it, you have to make it. I’m good with that.
On one of these visits back to Seattle, Japanese sweet potatoes and Chinese long beans were my finds. Japanese sweet potatoes have a drier, firmer flesh and nuttier flavor than the more familiar orange sweet potatoes. Chinese long beans are indeed very long and stay nicely crisp when sautéed on high heat. I decided a simple dish combining these veggies with a flavorful sauce would be an ideal cozy dish for our snowy nights.
I created this spicy coconut sauce several years ago. The recipe slipped to the back of my ever growing folder of scribbles, but in a recent burst of purging I discovered it and pulled it out. Some of my favorite flavors are in this one…ginger, fennel, garlic and shallots with some brown sugar and cinnamon to add warmth.
The sauce needs to simmer for about half an hour, which gives you time to steam the potatoes and prep the beans. I tossed in some tofu but you could also add chicken or beef. Once the sauce is ready, you need only saute the beans quickly, add the potatoes and tofu and then pour the sauce over. As I’m writing this I’m thinking a handful of roasted peanuts would be a nice touch, too.
Over winter break, with Sam and Isaac home (hooray!), I’m happy to say I made some other Asian dinners - Bulgogi beef and pad Thai noodles. And, since there’s no Chinese food or movie theaters here for the usual Jewish outing on Christmas day, we made Kung Pao chicken and streamed a movie at home.
The past year has been emotional and wild and wonderful. I feel deeply rooted now in this valley with incredible people and breathtaking beauty everywhere I turn. My boys are launched and happy and now it’s about Bob and me, in our house on the river, with our dogs, entering a new year and new chapter together. I don’t know what’s next but I’m alive and grateful to be here.
Chinese Long Beans and Tofu with Fragrant Coconut Sauce
Grape seed or other neutral oil
1 big bunch (about 1 pound) Chinese long beans, cut in 1 inch slices
2 medium Japanese or orange fleshed sweet potatoes (1 ½ pounds total), steamed until soft but not mushy and cut into 1 inch cubes (I leave them unpeeled)
1 pound firm tofu, cut into 1 inch cubes
Fragrant Coconut Sauce (recipe follows)
In a wok or large skillet, warm a drizzle of oil over medium high heat. Add the beans and stir until they are lightly cooked but still firm, about 7 minutes. Add the cubed sweet potatoes and tofu and gently stir to combine. Pour the coconut sauce over and heat everything together until warm. Spoon into bowls and serve.
Fragrant Coconut Sauce
1 can full fat coconut milk
2 tablespoons brown sugar
4 tablespoons soy sauce
2 tablespoons chopped ginger
2 teaspoons cinnamon
1 teaspoon fennel seeds
½ lemon, squeezed for juice
2 tablespoons chili garlic sauce or sriracha
½ cup sliced shallots
1 clove garlic, chopped
Combine all of the ingredients in a large sauce pan and bring to simmer. Stir and let simmer for 30 minutes. Strain the solids in a fine meshed sieve over a bowl. Discard the solids and set the sauce aside to use.
Monday, May 25, 2015
Cheesecake got me back in the kitchen. Sadly, I haven’t spent much time there lately other than to dash in for quick meals before rushing to the next task. But with Shavuot arriving, I had to take some time out to bake cheesecake. After all, it’s cheesecake!
Shavuot is a Jewish holiday that marks the day Moses received the Torah at Mount Sinai. Festive dairy dishes are traditionally served, which may be due to Shavuot falling in spring when sheep, goats and cows are producing an abundance of milk. Luscious treats such as cheese blintzes and cheesecake are happily eaten to celebrate. Our community in Seattle even hosts a cheesecake bake-off each year. I’d love to do that here in the Methow Valley some year!
I just got some new little spring form pans in at the store – so cute! – which inspired me to try making baby cheesecakes using a terrific recipe for New York style cheesecake that I’ve tweaked and baked countless times over the years. I prefer its classic, simple flavor, adorned only with a few berries. Let me tell you, this one is dense and rich and creamy.
While the crust is usually made with graham crackers, any cookie crumbs can be used. Shortbread, ginger snaps or vanilla wafers made wonderful crusts, too. For these mini cheesecakes, I decided on chocolate wafers.
When making cheesecake, you really need to plan ahead. It’s important that all the ingredients are room temperature so that they blend together easily. Once baked, cheesecake must chill for at least six hours or preferably overnight. It’s a marvelous dessert to make ahead, especially since it will keep for a few days in the fridge. Something else I learned more recently is that you get the smoothest texture possible when the filling is whizzed in a food processor rather than using a mixer. I definitely recommend this method.
Being back in the kitchen baking was quite restorative and a welcome respite. Those tasks I mentioned earlier? More transition. We have decided it’s time to move our life here completely, which means packing up 20 years in Seattle and moving it to a house here in the valley. This house is over 100 years old and we are painting, pulling carpet, hanging drywall, ripping out cabinets and getting to know it inch by inch, making it our home. It’s by the river and the soothing sound of water rushing by is already familiar.
And there’s yet one more very big transition … Isaac graduates from high school next week! Which means 20 years of full time parenting is winding down. There are no words for all the emotions I’m feeling. I’m a proud mama with much to celebrate.
So I guess that’s all the big news. And I didn’t even mention them until the end of this post. I guess I’m still coming to terms. It’s been a whirlwind, many weeks counting down towards Isaac’s graduation, the end of an era, a new beginning, a new house. But I’m happy.
Cheesecakes with Chocolate Crust
Makes 6 – 4 ½ inch spring form pans or 1 – 9 inch spring form
1 ½ cups finely ground chocolate wafer crumbs
5 tablespoons unsalted butter, melted
5 - 8 ounce packages cream cheese, room temperature
1 ½ cups sugar
3 tablespoons all-purpose flour
Juice of ¼ lemon
1 teaspoon vanilla
5 eggs, room temperature
2 egg yolks, room temperature
Preheat the oven to 300 degrees. Place the spring form pans on a rimmed baking sheet. In a medium sized bowl, stir together the chocolate wafer crumbs and butter until well mixed. Divide the crust mixture evenly between the pans and gently smooth onto the bottoms. Set aside.
Place the cream cheese, sugar, flour, lemon juice and vanilla in the bowl of a food processor and pulse until it begins to come together (the bowl will be very full). Add 3 eggs and pulse a few times. Add the remaining 2 eggs and egg yolks and pulse. Scrape the sides and bottom carefully with a spatula. At this point, turn the food processor on and blend until the batter is very smooth.
Divide the batter evenly between the 6 pans and smooth the tops. Place the baking sheet in the oven and bake for 40-45 minutes, until just set. Remove the baking sheet from the oven and let the cheesecakes cool.
Once cool, cover each one and pop into the fridge to chill for at least 6 hours. They will keep for up to one week. Serve with fresh berries.
If baking in a 9 inch spring form, increase the baking time to 1 hour.
Tuesday, February 3, 2015
And just like that, it is February. Winter is slipping by and when I’m not in the store I’m enjoying every snowy moment I can outside. I do think it may be my favorite season in the Methow Valley. But then I’ve said the same about spring, summer and fall.
With the snow and skiing comes some richly satisfying meals of long simmered stews and roasts. At the same time, I do start craving fresh, lighter flavors around about now, which fortunately coincides nicely with the abundance of citrus that pops up in the markets.
We are kicking off a new year in our Tasting Jerusalem group and cooking with cumin (Beth shares some terrific background on the history of cumin here). I tend to use cumin with meat, but with all the Cara Cara and blood oranges, limes and Meyer lemons piling up on my kitchen counter I couldn’t help but wonder how cumin pairs with citrus. I was optimistic as cumin is so versatile.
Not much to it here: I started mixing up a simple vinaigrette and, rather than my usual lemon, I squeezed a lime. I added a generous scoop of cumin along with olive oil and salt and gave the jar a good shake.
I then set about combining all the flavors and textures I am craving: crunchy romaine, soft avocado, sharp red onion, sweet oranges and puckery Meyer lemons. A drizzle of the cumin vinaigrette and voila! We started eating our wintery salad.
Winter Salad with Cumin Vinaigrette
These are the ingredients I used to create a salad with some punchy flavors and textures – feel free to use any citrus or other produce that is in season. I think some pomegranate arils would be delicious, too.
Romaine or other crunchy lettuce, roughly chopped
Baby greens such as spinach or kale
Red onion, finely chopped
Meyer lemon, finely chopped (including peel)
Cara Cara oranges, peeled and thinly sliced
Blood oranges, peeled and thinly sliced
Cumin Vinaigrette (recipe follows)
Assemble your greens and remaining ingredients on a platter or individual plates. Drizzle with cumin vinaigrette and serve.
Makes ½ cup
1/3 cup freshly squeezed lime juice (roughly 2 large limes)
½ teaspoon ground cumin
¼ cup olive oil
½ teaspoon kosher salt
Combine all ingredients in a small jar with a cover and shake until well mixed. The dressing can be kept in the refrigerator for a week.
This recipe has been shared on the 28 Days of Salad Project which you can check out here.
Wednesday, January 28, 2015
With the arrival of a new year, I have been reflecting a lot. I am coming up on the first anniversary of owning the store, soon it will be two years since we moved to the Valley and 2015 has always hovered in the distant future as the year my youngest, Isaac, graduates from high school. And now it’s 2015. Whew! These past couple of years have been a journey and we are still in the midst of it. I’m excited to see what discoveries this year will bring.
For now, though, I want to share a winter stew with you. This is one I’ve been making for years and I can’t believe I haven’t shared it yet. While it’s fun to try new recipes, having a repertoire of tried and true staples is important. It’s comforting to create a familiar dish, to slip into the quiet rhythm of cooking and relax. This gives me time to ponder the recurring theme of “how did I get to this stage of parenting so quickly?” while I cube beef and slice onions.
This beef stew is a little different than more traditional stews with potatoes and carrots. Chunks of beef are simmered in red wine and beef broth along with earthy mushrooms, tart dried cherries, cinnamon and allspice. As the stew cooks, the cozy scent of warm, fragrant spices fills the kitchen.
Recently I learned about making beef bone broth and what a revelation! Instead of cooking the bones for an hour or two as I had done in the past, the bones are first roasted and then simmered for twelve to eighteen hours, yielding the richest, most nutrient-dense broth possible. After chilling the broth, I skim the fat and save it for cooking and then freeze the broth in jars. If you have access to homemade bone broth, please use it in this stew.
After cooking for a few hours, the beef is meltingly tender and it’s hard to stop taking little tastes. Like most stews, the flavor improves as it sits and is even better if you prepare it a day ahead (making it a terrific dish for guests). I find that cooking and eating a familiar dish like this one grounds me and is a constant during this time of transition. I’m happy to settle in with a savory bowl and just be.
Mushroom and Cherry Beef Stew
Adapted from Simply Classic by Kay Baxter and Lucy Bauer Footlik
3 pounds boneless beef chuck, cut into 1 inch cubes
3 tablespoons rice flour (can also use all-purpose flour)
1 ¼ teaspoon kosher salt
½ teaspoon allspice
¾ teaspoon cinnamon
½ teaspoon freshly ground black pepper
4 tablespoons vegetable oil or beef fat
2 medium onions, cut in half and thinly sliced
4 ounces dried tart cherries
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 cup dry red wine
1 cup good quality beef broth
1 pound mushrooms, quartered
Preheat the oven to 350 degrees. Combine the flour, salt, allspice, cinnamon and pepper in a large bowl and stir to combine. Add the beef cubes and gently toss to coat them. Add a tablespoon of fat or oil to a Dutch oven and heat it over medium-high heat. Add a 1/3 of the beef and brown it on all sides (about 5 minutes). Remove it to a large bowl and repeat with the remaining meat in two batches, adding a tablespoon of oil each time.
Reduce the heat, add the remaining oil, onions and cherries. Cook until the onions are soft and beginning to brown. Stir often and mix in the sugar, vinegar, wine, broth and mushrooms. Return the beef to the Dutch oven and mix everything together. Cover the Dutch oven and bake for 2 ½ hours, until the beef is very tender. Remove the lid and bake for 15 minutes to thicken the stew a little. If it seems a bit dry you can add a bit of broth or red wine, but I haven’t had this happen. Using a wooden spoon, gently mash some of the beef chunks against the side of the pan and stir in. Taste for salt and set aside to cool. If serving that day, you can reheat the stew covered in the oven or over low heat on the stove top. Or, cover and refrigerate it until ready to serve. Reheat it (covered) in a low oven or on low heat on the stove top.
Monday, December 22, 2014
A cozy season has arrived and we are blanketed in snow. Winter came roaring into the Valley unexpectedly a couple of days before Thanksgiving. Instead of the predicted rain, two feet of snow fell – heavy, wet and fast – and we had some adventures, including hiking in the dark up to our cabin when the car got stuck, a power outage and a tree falling over our road and blocking us in. I woke the morning after to this view out our kitchen window.
I discovered that losing electricity in the winter is a little easier than the summer since we can melt snow for water and use a snowbank as a refrigerator if we don’t feel like pulling the generator out. I didn’t bake the pies I planned for Thanksgiving, but Sam made it home (hiking the last portion of the journey!) and we were all together, for which I was very thankful. Living here, I am continually learning to adapt and adjust my plans and expectations as I never know what will happen. So now in addition to snow tires and sandbags, we have headlamps and snowshoes in our cars and a chainsaw for fallen trees. And we’ll keep shoveling!
The snow signaled the start of a festive season and December has quickly become a happy blur of busy days in the store, school concerts, gathering with friends and making holiday treats. We are well into celebrating the eight days of Hanukkah and before the holiday ends I wanted to share some new latkes I made.
Latkes are small vegetable pancakes that are fried in oil and eaten during Hanukkah. Potatoes are the traditional vegetable to make them with but really, if you can grate it you can make a latke out of it, so zucchini, sweet potatoes, parsnips and even apples appear in latke form, too. With eight days of latke eating, it’s fun to try different varieties!
This year I made some with carrots and seasoned them with dukkah, the ingredient we are cooking with this month in our Tasting Jerusalem group. Dukkah is an Egyptian spice blend that is popular in the Middle East. The mixes may contain nuts, dried chickpeas, seeds and spices, and they all involve freshly roasting and pounding the ingredients. There are many variations and I’ve shared my own recipe here on Eating Rules, which includes almonds, sesame seeds, cumin seeds, coriander seeds and salt.
After grating the carrots, I mixed in eggs, green onions, rice flour and a generous scoop of dukkah. I heated oil (the main ingredient in Hanukkah cooking!) and fried small patties until they were golden and smelled fragrant.
I served with them with thick, plain yogurt and a pinch of dukkah and we devoured them. The latkes were crispy outside and soft inside, and the warm, earthy flavor of the dukkah blended nicely with the carrots and creamy yogurt. A true Hanukkah treat!
Wishing you a very happy holiday season!
Dukkah-Spiced Carrot Latkes
Makes 8 latkes
1 pound carrots, scrubbed and grated (no need to peel them)
2 eggs, lightly beaten
¼ cup green onions, finely diced
2 tablespoons rice flour (can substitute all-purpose flour)
2 tablespoons dukkah (recipe here)
Salt and pepper to taste
Oil for frying
Plain yogurt for serving
In a large bowl, combine the carrots, eggs, onions, flour and dukkah and gently stir. Add some salt and pepper and taste. If you use salt in your dukkah mix you may not need anymore.
Line a plate with paper towels to transfer your latkes to when they are fried.
Heat a large skillet over medium high heat and pour enough oil to cover the bottom. When the oil is hot, add ¼ cup scoops of the latke mixture to the pan (I fried 4 at a time) and lightly press each to form small pancakes. Fry for a few minutes and when golden on the bottom and gently flip to fry the other side for a few minutes.
Remove the latkes from the pan and drain them on the paper towel lined plate (there won’t be a lot of oil, but you want to remove any excess so they don’t get soggy). Fry the remaining latkes and drain them.
Serve hot with dollops of thick yogurt.