Potato pancakes or Latkes, are simply made of grated potatoes and onion with eggs and flour. It can be served on its own (a wonderful vegetarian dish) or with any meat such as grilled lamb or your favorite sausage; and can be served for brunch, lunch or dinner.


HOMEMADE APPLESAUCE

Ingredients

• 6 large apples, peeled and cored
• 1/2 - 1 cup of sugar (or more if necessary)
• 1-2 fresh squeezed small lemons     
• 1/2 - 1 cup water

Directions

• Place apples in a large pot, add water, cover and bring to boil over medium-high heat.
• Uncover pot when the water boils and stir mixture from time to time until the apples breakdown, about 30 minutes. Set aside to cool.
• Place apple sauce in a bowl, taste and add sugar and lemon* to taste.
• Freeze or refrigerate

*Use lemons for a bit of tartness but not too much. If you are using apples that are tart, like granny smiths you might not need the lemons at all, although they do also prevent the apples from turning brown.


POTATO PANCAKES
Serves 4

Ingredients

• 6-8 medium potatoes, Idaho or Russet are best
• 2 medium onions
• 3 eggs
• 1/8 cup of flour
• Salt and pepper to taste
• Canola oil
• Option: Garnish with snipped chives
  

Directions

• Peel potatoes, cut into quarters
• Peel onions, cut into quarters
• Place potatoes and onions, in batches, into a food processor using the shredder blade. Alternately, you can also grate both by hand.
• Place a cotton cloth (or dish rag) in a strainer, place the strainer in a large bowl, and pour the apple mixture into the cotton cloth. Bring the ends together and twist firmly squeezing all juice out of the potato/onion mixture; working quickly so potatoes do not brown.
• Place mixture in a large bowl, add eggs, salt and pepper to taste and mix together
• Add flour and mix together
• Heat 1/8 layer of oil in a large, flat skillet, over medium heat.  When the oil is hot
• begin adding potato pancakes which are made by dropping two large heaping spoonfuls of the mixture into the pan - pressing down to flatten a bit.
• Cook until golden brown on both sides, 7-10 minutes
• Place pancakes on paper towels and place on a serving plate. You can keep them warm in the oven as you work, using an oven proof platter.
• Serve hot with applesauce or sour cream.

Post a Comment

I recently came back from a glorious gourmet-filled trip to Spain and one of the many outstanding restaurants I had the pleasure of experiencing was in Barcelona called Cinc Sentits (Five Senses). They served a wonderful Chilled Pea Soup with Five Herb Ice-Cream that was not only memorable for its refreshing taste but also for the chef's creative use of ice-cream in a non-dessert dish.  I have to admit I've never been a fan of hot pea soup but after my introduction to the soup chilled the thought of indulging in this dish again on a hot summer night was quite enticing. 

So, when Häagen-Dazs® asked if I would create a recipe that was Made Like No Other®, I immediately thought I would try to recreate this at home...something unexpected, unique and oh-so-delicious!  Of course I wanted to do something a bit different so I added a twist of my own. Using English peas and going with the idea of the Brit's use of "peas paired with mint", I created a chilled pea soup with a dollop of mint-infused vanilla ice-cream. The mint-infused ice cream was further inspired by the technique of muddling mint and sugar similar to the method used to create a Mojito. I hope you enjoy this as much as we did!

To see more recipes created by fellow food bloggers visit the Häagen-Dazs Made Like No Other Facebook Page
and the BlogHer Round-Up page.



Chilled Pea Soup with Mint-Infused Häagen-Dazs® Vanilla Ice-Cream

Soup Ingredients:

• 2 Tablespoons of unsalted butter
• 1 medium shallot, chopped
• 2 cups of shelled fresh peas, about 1/2 pound
• 1 lb of fresh peas, left in their pods
• 1/2 cup of fresh parsley leaves, chopped
• 4 cups of vegetable stock
• 1/2 teaspoon of sea salt
• 1/2 teaspoon pepper
• 1 cup of vegetable stock

Soup Instructions:

Steamed Shucked Peas

1. Steam the shucked peas and cook until the peas are done but still firm (about 5 minutes).  Do not overcook or they will get mushy; you want a slight "pop" when you eat one.
   
2. When done run under cold water and set aside.

Pea Soup

1. Over medium heat, melt butter in a large skillet. Add chopped shallots and cook until onions soften and become translucent about 5 - 8 minutes.
2. Add the peas and parsley, mix together. 
3. Add 4 cups of vegetable stock, salt and pepper.  Bring to a boil, reduce heat and cover the pot.  Let simmer for 15 minutes until the peas are tender. Set aside to cool, about 10 minutes
4. Pour the cooked pea soup into a blender and puree. You can do this in batches if need be.
5. Add another cup of vegetable broth to thin out the soup (if you are doing this in batches add 1/2 cup to each batch as you puree)
6. Place a strainer over a large bowl and pour the pureed soup through a fine sieve or strainer; discard the solids.
7. Refrigerate the soup for at least one hour to chill.

Mint-Infused Vanilla Ice-Cream

• 1/2 pint of Vanilla Häagen-Dazs®  Ice Cream, softened just to room temperature
• 1 cup of loosely packed fresh mint leaves, finely chopped
• 2 tablespoons of sugar
• 1 teaspoon of water

1. Place chopped mint leaves and sugar in a small (freezer-safe) bowl or mortar and muddle until well blended, adding water as needed to create a paste
2. Add the ice-cream to the bowl and blend the sugared mint into the ice cream
3. Wrap with plastic wrap and place in freezer for at least 1 hour

Plating the Dish

1. Pour the chilled pea soup into a bowl
2. Add a good amount of the shucked peas in each bowl
3. Add 1 scoop of the mint vanilla ice-cream
4. Garnish with mint leaves and a few peas

Enjoy!  ©HDIP, Inc.

Post a Comment

So you've got the meal, you've got the date, but don't forget another key ingredient- the music. Music has the amazing power to influence a person's mood--it can make you feel good, sexy, blue, happy. Set up a music play list to complement your romantic meal for two.  Try a few from this suggested playlist. You can also listen to the songs with the music player below:

1. David Gray / Sail Away
2. Stateless / Bloodstream
3. Amel Larriuex / For Real
4. Beirut / Nantes
5. The Temper Trap / Fools
6. Frou Frou / Let Go
7. John Mayer / I Don't Trust Myself (with Loving You)
8. Sia / Breath Me
9. Broken Social Scene / Sweetest Kill
10. The Shins / New Slang

Post a Comment

Spaghetti squash is a wonderful summer alternative to the heaviness of a pasta dish. This recipe calls for a tasty medley of  sautéed shallots, garlic, peas and a mix of grated Parmesan and Gruyere cheese. Add sliced sausage--you can use whatever type of sausage you prefer; I used 2 links of Italian hot sausage and 2 links of Mediterranean sausage (red pepper and kalamata olives). Serve this over a bed of spaghetti squash and serve with a glass of white wine or a chilled mug of beer.

Roasted Spaghetti Squash, Sausage, Peas and Cheese
Serves 4

Ingredients
    •    1 Spaghetti Squash
    •    2 Tablespoons of Olive Oil
    •    4 links of Sausage (any kind you prefer)
    •    2 large Shallots, finely chopped
    •    4 cloves Garlic, crushed or finely minced
    •    1 cup of frozen peas
    •    1/8 cup of chopped pine nuts
    •    1 cup of Parmigiana Reggiano, coarsely grated
    •    1/4 cup of gruyere cheese, coarsely grated
    •    1 Tablespoon of fresh thyme leaves
    •    8-10 large leaves of fresh basil cut into julienne strips
    •    Sea Salt and fresh Cracked Pepper to taste

Directions

• Preheat Oven to 350°F. Oil a sheet pan with olive oil spray
• Slice spaghetti squash in half lengthwise and scoop out the seeds and any thick strands
• Place cut side down on the prepared sheet pan and cook for 45 - 60 minutes until a fork easily inserts into the shell. NOTE: Be sure not to overcook otherwise the squash strands will become "mushy". You want the spaghetti squash to easily separate when scraped with a fork and for the squash to be a bit firm (al dente).
• When cool enough to handle, take a fork and "rake" the squash with the fork to create spaghetti strands.  Place on a serving plate and set aside; cover to keep warm.
• Place 1 tablespoon of olive oil in a skillet and heat over medium-high heat. Place the four sausage links into the hot skillet and pierce each one twice with a fork. Lower the heat to medium and cook for 3-5 minutes depending on the thickness of the sausage.
• Add shallots and garlic to the sausage and push to the bottom of the pan. Cook for another 2-3 minutes or until the sausage are fully cooked. Remove the sausage from the pan and set aside
• Add the peas to the onion/garlic mixture and cook for a few minutes. Add chopped walnuts or pine nuts and thyme leaves and mix together cooking for another two minutes. Turn off the heat and add the grated cheese on top, set aside.
• Slice the sausage into 1/2" slices.

Plating the Dish

• Place the spaghetti squash strands on your serving dish.
• Top with julienne strips of fresh basil
• Add sausage slices on top of the squash
• Top with the garlic, shallot, pea, cheese mixture
• Add sea salt and fresh ground pepper to taste. Do not add too much salt as sausage can sometimes be salty. Serve immediately.

Post a Comment

Seared Sea Scallops dressed up with a dollop of olive tapenade or roasted red pepper roses to create a simply enticing appetizer to whet the palette for your main Seduction Meal. This dish can be served with our without the garlic wine sauce, and we have presented a third variation where the scallops are served over a bed of grilled corn. Either way consider this for your next romantic meal for two, and be sure to pop open a bottle of champagne for a festive start.



I have added a couple of variations to this recipe. You can simply sear and serve with the pepper and/or olive tapenade garnish. Or you can add a garlic wine sauce to the dish. And another variation is to add a bed of grilled corn strips to the bottom of the scallops (see the photo below), and then add the garlic wine sauce.  

Seared Scallops with Pepper Roses and Olive Tapenade
Recipe and Photos / Seduction Meals

Ingredients

Scallops

• 8 large scallops
• 1 Tablespoon olive oil
• sea salt
• 1 jar of Wood-Fire Roasted Piquillo Peppers from Lodosa (LaTienda.com)
  
• 1 jar of black olive tapenade
• (Option) 1 corn on the cob, grilled or boiled

Roasted Garlic Wine Sauce Ingredients

• 1/2 head of garlic, cut 1/4 inch of top so all cloves are open at the top
• 1/2 tablespoon of olive oil
• 1 Tablespoon olive oil
• 1 small onion / about 1/4 cup - finely diced
• 1 cup of dry white wine
• 1 Tablespoon of sugar
  
• 1 cup of 1/2 and 1/2
• 1 Tablespoon of corn starch
• 4 Tablespoons of water
• 2 Tablespoons of cooking sherry

Directions
If you are serving the variation that serves the scallops over a strip of corn, prepare the corn by boiling or grilling. When cooked, set aside to cool. Take a sharp knife and run it from top to bottom to get a long strip of corn that can then be cut to a square or rectangle shape. Place on your serving dish and top with scallops. Follow the rest of the recipe below.

Garlic Sauce

1. Preheat the oven to 375 degrees
2. Place the garlic on a sheet of tin foil, cut side up, and drizzle with olive oil
3. Seal the top of the tin foil, so the garlic will steam as it cooks
4. Roast for 35 minutes.
5. Remove from oven, open the foil and set aside to cool
6. Add 1 Tablespoon of Olive Oil to a small saucepan, heat up over medium flame. Add onion and cook until softened, about 5 minutes
7. Add the wine and stir together
   
8. Take the garlic and squeeze the roasted garlic cloves into the wine/onion mixture being careful not to drop any casings into the mixture.
   
9. Bring to a boil and cook for about 5 minutes, the liquid will slightly evaporate
10. In a cup, add 4 tablespoons of water and 1 Tablespoon of corn starch, mix together well. Set aside
    
11. Add the 1/2 and 1/2 to the garlic, wine, onion mixture and stir in the water /corn starch
12. turn the heat up medium high and bring to a boil, lightly stirring until sauce thickens - about 5 minutes
13. When the sauce is thicken, take off the heat
    
14. Pour the sauce through a sieve (or strainer) and press the garlic onion mixture through the strainer. Discard garlic onion mixture
    
15. Set sauce aside

Scallops

1. Add 1 tablespoon of olive oil to skillet.
2. Be sure to thoroughly pat dry the scallops - they should not be wet!
3. When the skillet is nice and hot (just before smoking point) add the scallops and cook on one side until nicely seared and gold brown. Do not touch the scallop while it is cooking.
4. Using Tongs, flip the scallop and cook the other side (3-5 minutes), until golden brown
5. Remove scallops and set aside

Plating the Dish

1. Place four scallops on a plate
2. Take long strips of the Red Pepper and roll in a circle, place on top of two scallops (it will look like a flower)
3. Place a small dollop of Black Olive Tapenade on the  other two scallops
4. Add salt and pepper to taste
5. Serve Immediately

If using Creamy Garlic Wine Sauce - add 2 Tablespoons of sauce in the middle of the 4 scallops (middle of dish)
Serve Immediately

1. Take the Ear of corn and with a very sharp knife, cut from top to bottom to get a flat bed or ear kernels. They will be cut in strips.
2. Place 2-4 scallops over the strips of Corn
3. Add Pepper Strips on top of the scallops for garnish
4. Add the Garlic Wine Sauce to the plate
5. Add sea salt and pepper to taste
   
6. Serve Immediately

Post a Comment

If you've never had Pinxtos before, when you are in San Sebastian the place you want to go is Parte Vieja, the Old City. Here you can enjoy a stellar selection of small-bites available at any of the local Pinxtos bars. Enter an establishment and you will find assorted foods laid out on the bar: Pinxtos, bocadillos (mini-sandwiches), and skewered meats, squid, prawns, frog, and chicken.

You can also order specialty foods such as braised beef cheeks, sauteed mushrooms with sea salt and olive oil served with an egg yolk, foie gras, and of course Iberian Ham -- a must if you are traveling and dining in this region.

Start your adventure around 5:30 or 6pm. Go to the Plaza de la Constitucion, which serves as your center, and start exploring the narrow streets that are packed with bars and restaurants.  Sample a dish or two at different pintxos bars and expect to eat standing up at the bar, although a few places do have tables. Be sure to enjoy the wine (which is wonderful); we mostly ordered the Riojas and were very happy. There is also txakoli a local wine that is slightly effervescent and poured into a glass from almost 12 or more inches above, and zuritos, 3-oz beer drafts.  If you are in San Sebastian for a few days, you will want to try 2-3 places a night. Trust me, in this town its all about the food. 

We were given a "Tapas/Pintxos" map by the owner of the Pension Belle Arts. Here is a list of their favorites. We were surprised that one of our favorites was not listed here - it is called Astelena and it is right on the corner of the Plaza de la Constitucion so it is an easy find. It was one of the most crowded places so this caught our attention right away.

With the map in hand, photographed as many places as I could find or that were open. Some places were more difficult to find than other and some were closed on the days we were there; or perhaps it was too early as can be expected in Spain. We loved every moment spent in Parte Vieja, and of course look forwarding to going back soon.

Post a Comment

By Kate Collinson

San Sebastian is world renowned as the home of Spain's very best food. Situated in a harbor near the border of France, San Sebastian boasts many top-notch Michelin star restaurants. But thankfully, you don't need oodles of money to enjoy what this city has to offer.

San Sebastian took tapas from Andalucia and perfected and renamed them "pintxos". The old town streets are lined with bar restaurants whose bar tops are covered in platters of pintxos - designed like a buffet. The system is based on honesty which is a tradition in the city. At the end of your meal, you tell the bartender what you have eaten and they give you the bill. You will also notice that it is customary to dispose of papers and napkins on the floor near your feet, which must pile up before the night ends.

If you have a spare afternoon, you mustn't miss this cooking class - a favourite amongst tourists. Taken by renowned chef Alex Barcenilla, in this class you can learn how to make your own pintos. A San Sebastian local, Barcenilla has cooked for over 20 years, including two years at 3 Michelin star restaurant Akelarre. The classes take place in a gorgeous location, right in the village plaza beside the water.

During the 4 hour class, you will make 8 to 12 pinxtos both hot and cold, learning how to combine ingredients such as eggs, peppers, tomatoes and anchovies, so that you can prepare your own pinxtos at home. After the class, everyone sits down with a bottle of local "Txakoli" wine to enjoy their creations!

Post a Comment