Happy Holidays

Instead of writing about the usual holiday fare, I thought a change of part of the typical menu might intrigue the cooks reading this column. Here are a few easy variations for your holiday meal:

Francesca’a Cauliflower

• 1 large head of cauliflower
• 2-3 large cloves of garlic, minced
• Italian flavored bread crumbs
• Olive oil, and a pat of butter, for frying

Break the cauliflower into florets. Steam them until they are al dente. Preheat the olive oil and butter in a separate, large frying pan. When the oil/butter is hot, add the steamed cauliflower and turn each piece until all surfaces are covered. Then add the *garlic. When the garlic turns pale brown, add the bread crumbs to the pan and stir until all the bread crumbs are absorbed. Transfer to a warm dish, or serve immediately from the pan.
*Do not allow the garlic to turn very brown, or it will turn bitter
. Serves 6 to 8 depending on the size of the head of cauliflower.

 

John’s French Green Beans

• 1 pound fresh green beans
• ½ pound of fresh mushrooms, sliced `
• 2-3 cloves of garlic, minced very fine
• Olive oil for sautéing (sp?)

Steam the green beans until bright green. In a large frying pan, heat the olive oil till hot. Then add the sliced mushrooms. When the beans and mushrooms are cooked to your liking, add the garlic and cook till the garlic is pale brown. Transfer to a warm bowl, or serve immediately from the pan.
Serves 6 to 8. Recipe may be doubled, if desired.

 

Bea’s Potato Latkes (Pancakes)

• 4 to 6 large potatoes (russet baking potatoes work well)
• 2 large onions, minced very fine
• 4 level tablespoons of flour
• 2 eggs beaten well
• Apple sauce or sour cream
• Salt and pepper to taste
• Vegetable oil for frying (about a quarter cup). Add more oil as needed.

Mix all ingredients together except the oil, and the apple sauce/sour cream Drain the potato mixture until all the liquid is gone.
In a large frying pan, heat oil till very hot
Pour 1/3 to ½ cup of the potato mixture into the hot oil
Do not crowd the pan.
Once the first side has browned, turn the pancakes over and brown the second side. Then remove from oil and immediately drain on paper towels or paper bags. Place on a warm dish or in a warm oven while still draining.
Continue adding potato mixture until all the mixture has been fried, as above.
Serve immediately with apple sauce or sour cream.

 

I wish all of you a Happy Channukah, Merry Christmas, Happy Kwanzaa, and a Healthy New Year!

Judy Eichner

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