'The Joy of' Warm Potato Pancakes on a Cold Cold Day

I've been flipping through the joy of cooking for old faves. It's rainy and cold today and our heat is not working in our apartment (the landlord doesn't get back for a week!) So, what better excuse for warm comfort food? (and a fuzzy sweater straight out of the drier)? We used to make these when I was little; I've missed 'em! :0)

Makes about 12 three-inch cakes.
This recipe demands mature potatoes. (Russets that have been sitting in the cupboard for a while are great.) Potatoes don't do well in the fridge...

Peel and grate coarsely until you have:
2 cups grated potatoes (about 4 medium-sized mature russet potatoes)
Fold the gratings into a tea-towel and wring it to extract as much moisture from the potatoes as possible. Place them in a bowl. Beat well:
3 eggs
Stir them in the potatoes. Combine and sift:
2 tbsp all-purpose flour
1 tsp salt (and add a fresh grating of  and fresh ground pepper)
1 to 3 tsp grated onion (I like 2.)

I've changed the recipe to add:

1/4 tsp cayenne pepper, 
1/4 tsp paprika,
lemon zest (lots!)
Chopped Fresh herbs of your choice:  I used rosemary & cilantro make a nice mix (or 1/2 tsp dill weed)
3/4 tsp Madras spice
1/2 tsp vinegar
Heat in a skillet (deeper is safer, I find):
1/4 inch or more canola oil
Place spoonfuls of the potato mixture in the skillet, forming them into patties 3 inches in diameter and 1/4 inch thick. I like them as thin as I can get them, since they puff up a little. Thinner makes them crispier, of course. Brown then turn and brown the second side until crisp. (Flip them gently and away from you to avoid splashing.) Place on a plate with paper towel and pat dry with another paper towel to remove extra oil.

These are very best served hot (but they can be cooked in advanced and re-crisped under the broiler with a watchful eye...) I love them served with sour cream; though, the "Joy of Cooking" book suggests applesauce (no thanks!) ;0) Maybe chutney though (and sour cream) , mmmmm... that with a little extra of the Madras (or curry powder) would be delightful. :0P

Enjoy!
Mel

Cheddar Brocolli Soup with a base of Cheese Sauce (made with White/Béchamel Sauce)

This Broccoli Cheddar Soup starts with white sauce to which you just add cheddar & broccoli. :0)

The BEST White sauce or Béchamel sauce:
(from "The Joy of Cooking")

Very Basic: used not only for creaming foods like vegetables and fish but as a base for many other sauces.

Melt over low heat:
2 tbsp butter
For a delicate flavour, even commercial establishments have found no substitute for butter. Add and blend over low heat for 3-5 minutes:
1 1/2 to 2 tbsp flour
Stir in slowly:
1 cup milk
[For better consistency, you may scald the milk beforehand; but be sure--to avoid lumping--that the roux (flour & butter mixture) is cool when you add it. ]

Add:
1 small onion studded with 2/3 whole cloves 1/2 small bay leaf
Cook & stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350 degree oven for 20 minutes to cook slowly. (The oven interval also saves your time and hands for other kitchen jobs.) Strain the sauce.
Season to taste.
When I'm making cheese sauce, I add V.E. Giardino salt blend & four pepper blend. A grating of whole nutmeg, a sprinkle of paprika, 1/4 tsp dry mustard, and the tiniest pinch of Cayenne.

[For creamed dishes, use about 1/2 as much sauce as solids.]

Cheese sauce:

Prepare White/Béchamel Sauce
When it is smooth & hot, reduce the heat & add:
1 cup or less (or more) ;0) grated cheese
Stir the sauce until cheese is melted.

To make this into Broccoli Cheddar Soup, just add an extra cup of milk & gently steamed broccoli that has been diced. It's also great with Chinese Broccoli, Cauliflower, or Spinach.

Brown Rice & Cashew Patties with Coriander Sambal

This is indescribably scrumptious. I first had it when Esther (best m.i.l. ever) made it for Christmas, and we all started combining odd things to top it with. You will think I'm absolutely insane, but what we came up with is so good that I'll tell you anyway! Top it with the Coriander Sambal that is part of the recipe, Mango Chutney, and this is where it gets odd: Litehouse Ranch Dip (but with no bok choy.) If you hate it, you've only wasted one patty (and only endured one bite) so it's worth a try. ;0)

We like the patties smaller than they are in the picture above (Split that size into about three & serve it as a hot appetizer.)

Ingredients:

250 g dried chickpeas (OR use canned like a normal human being! heehee)
2 tbsp reserved chickpea (cooking or can) liquid
3 cups (650 g/1 lb 5 oz) instant brown rice
1 tbsp oil
1 onion, finely chopped
125 g (4 oz) roasted cashew paste
1 egg
60 g (2 oz) tahini
1 tsp ground cumin
1 tsp turmeric
1 tbsp lemon juice
1vegetable stock cube
5 tbsp tamari
1 small carrot, grated
1/2 cup (40 g/1 1/2 oz) fresh wholemeal bread crumbs
oil, for shallow-frying
2 tbsp oil, extra
310 g (10 oz) bok choy, trimmed & washed

Coriander and Coconut Sambal:

90 g (3 oz) fresh coriander (cilantro) leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded & finely chopped
1 tsp garam masala
2 tbsp lime juice
1/ cup (15 g/1/2 oz) shredded UNsweetened coconut

Directions:

1. Drain can of chickpeas, reserving 2 tablespoons of the liquid and warm them (keep warm). Or Soak chickpeas in water overnight. Drain. Place in a large saucepan and cover with water. Bring to the bowl and cook for 1 to 1 1/2 hours, or until cooked. Drain, reserving 2 tablespoons of the liquid.

2. Meanwhile, bring a saucepan of water to the boil and cool the rice over medium heat for 10-12 minutes, or until tender. Rinse well & drain. Keep warm.

3. Heat 1 tbsp oil in frying pan & cook the finely chopped onion for 2-3 min/'til golden. Set aside.

4. Mix the chickpeas, cashew paste, egg, tahini, cumin, turmeric, lemon juice, lemon juice, stock cube, reserved chickpea liquid & two tbsp of the tamari in a food processor until smooth. Add the rice & mix for a couple of seconds. Transfer to a large bowl; add onion carrot and breadcrumbs & mix well.

5. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick (or make em smaller for appetizers. Refrigerate for 30 minutes.

6. To make coriander sambal, finely chop all ingredients (in food processor) Refrigerate until use.

7. To cook the patties, heat the oil in a large deep frying pan over medium heat & cook in batches for 3-4 minutes each side (1-2 minutes for little appetizer size) or until golden & cooked through. Remove and keep warm. Wipe pan a paper towel. (You can skip the following bok choy step if you're making appetizers.)

8. In the same pan, heat the extra 2 tbsp oil and cook the bok choy, tossing for 1-2 minutes or until wilted. Pour on the remaining 3 tbsp tamari & toss through. Place the bok choy on serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.

[The recipe & picture is from "Vegetables: Best-Ever Vegetable Recipes" by Bay Books P. 98.]

Cheese Dip Delight for One or Two (Or a Crowd of You)

I've adapted a cheese dip, because I had no sour cream to make a traditional one. This really quick and easy recipe is rich and satisfying. It can replace lunch or dinner and is great with a salad or side veggie (especially cauliflower) to balance the richness and creamy texture. It is also scrumpdilitious as a topping to bake onto parboiled cauliflower or broccoli.

Ingredients:

1/2 cup cream cheese (light if you like)
1/2 cup cheddar grated
3 tbsp mayonnaise (real is nicest, but light is an option)
3 tbsp goat cheese (or 2 tsp creamy feta crumbled)
1 small red pepper (diced)
2 green onions (just the tops unless you love it super oniony)
1 tbsp V.E. Pesto Artichoke Dip
2 pinches of V.E. Nonya seasoning (about 1/4 tsp) This is just a tiny bit spicy.
1 pinch dried dill (or 1 tsp fresh)
1 tsp fresh thyme (chopped & some for garnish) I don't like dried, but maybe use 1/4 tsp instead.

Directions:

1. Warm the cream cheese in the microwave in a medium sized mixing bowl. (Mine takes 1 minute in high.)

2. Grate and add cheddar. Crumble & add goat cheese or feta. Add mayo, Pesto Artichoke dip, Nonya (if you like a tiny bit of heat), dill & chopped fresh thyme leaves.

3. Mix in diced red pepper & green onion. Reserve a small handful for garnish (pepper rings too?)

4. Hollow out buns of your choice. fill with cheese mixture and wrap buns in tinfoil like this:


If you're doing veggies, just layer on top of parboiled well-dried cauliflower/broccoli in a baking dish (avoids carbs.) 8-10 min. in 35o oven (or until it's melted); then, broil until golden.

5. If you are using buns, wrap them in tinfoil, like this, to prevent them drying out:

6. Bake (350 degrees) for 12 minutes. (Optional: add top rounds of your bread & broil 'til golden.)

7. Top with diced pepper& green onion (and garnish with rings & thyme, if you're into that!) :0)

This is a perfect party food served the way you would a spinach dip. Just cut a circle in the top of a round loaf (or oval loaf or thick baguette) of sour dough or pumpernickel or some other bread :0) Remove bite-sized pieces as you hollow out the loaf leaving about 1 inch thickness. Then stuff the bread with the cheese mixture. Wrap loaf in in tinfoil and serve with remaining bite-sized bread.
The topping can also be baked in ramekins/a baking dish (bread on the side.)

Happy nibbling,

Mel

Kim's 5-minute "One Bite Brownies" with Tiramisu (easy as it gets)

Okay, for once I'm not going to complicate a recipe, but that's because I didn't invent it. LOL...my awesome friend Kim did.

Buy the "one Bite Brownies"
(of course, you could always make your own or use another type of dessert. This is also amazing between/on cookies. (Shortbread are lovely!)

This recipe makes enough for a few dozen brownies or to have the topping on brownies & plenty left for dipping fruit. It will keep for at least a week in the fridge. It has a mild cheese cake-y flavour and is even good with pretzels. (Just ask Kim's 4 year old twins!) :0)

Mix the following:

1/4 cup sour cream (lite if you prefer)
1 cup plain yogurt
2 cups lite or ultra lie Cool Whip
2 tablespoons V.E. Tiramisu Fruit Dip Mix
V.E. Mocha Beans (5/6 beans are the equivalent to one cup of coffee, so no need to worry too much about the caffeine) ;0)

The only real trick to this is to defrost your cool whip, mix well, & let it sit for 20 minutes or so in fridge (to marry the flavours.)

Enjoy!

Mel

Swedish Chef versus Lobsters

Canned crab is much easier to deal with! Try Hot Crab and Artichoke dip below. :o) Mel