Chocolate Chocolate Chip Latkes with Creme Anglaise

My first attempt at chocolate chocolate chip latkes was to use brownie batter. Oy, what a mess!!!! Apparently, brownie batter just dissipates into the hot oil, creating a big oily mess in your skillet. Then, I had an idea--choux pastry! Perfect! The dough is a basic choux pastry (used for eclairs, cream puffs, crullers, etc.) with a few changes: a lot more sugar, vanilla and, of course, cocoa powder. Because of the chocolate, it can be difficult to tell when they're ready (and there's nothing worse than burnt chocolate!!!). While frying on the first side, look for bubbles to form in the center of the batter (just like pancakes), then you know it's time to flip. Continue frying on the second side for 2-3 minutes. And, ENJOY!!!!

Ingredients

1 cup water

6 tablespoons unsalted butter

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

1/4 cup unsweetened cocoa powder

1 cup white whole wheat flour

4 eggs, plus water to make 1 cup total

1/2 cup semi-sweet chocolate chips

confectioners' sugar, for serving

Creme Anglaise, for serving

Equipment

liquid measuring cup

knife

medium saucepot

measuring cups

mixing spoon

medium bowl

whisk

measuring spoons

liquid measure shot glass

stand mixer fitted with paddle attachment

large skillet

2 teaspoons

spatula or slotted spoon

brown paper grocery bags

Directions

1. In a medium bowl, combine flour and cocoa powder with whisk. Set aside.

2. In a medium saucepot over medium heat, combine water, butter, sugar, vanilla and salt. Stir and cook until butter and sugar are melted and mixture starts to boil.

3. Add flour, in fourths, to sugar mixture, thoroughly mixing after each addition. You should have something that resembles chocolate playdough.

4. Put dough into the bowl of electric mixer. Allow to cool for about 5 minutes.

5. With mixer going at low speed, add eggs (and water) one at a time, making sure each egg is thoroughly incorporated before adding the next one.

6. With mixing spoon, fold in the chocolate chips.

7. Heat 1/2 inch oil in skillet.

8. Using the teaspoons, add batter to skillet, frying until bubbles form over surface of each latke. Flip and fry for an additional 2-3 minutes.

9. Drain on brown paper grocery bags.

10. Serve immediately topped with confectioners' sugar and Creme Anglaise.

Yields about 4 dozen latkes

2009 by Allison Lattman

Creme Anglaise

Creme Anglaise is a custard sauce used for many dessert application. Have fun!

Ingredients
1 1/4 cups whole milk

1 vanilla bean

5 large egg yolks
1/4 cup granulated sugar
2 tablespoons orange liqueur

Equipment
medium saucepot

liquid measuring cup

paring knife

cutting board

measuring cups
2 medium bowls
whisk
mixing spoon
sieve
liquid measure shot glass
damp parchment paper

Directions
1. Add milk to saucepot.
2. Split vanilla bean lengthwise. With back of knife, scrape out seeds. Add seeds and pod to milk.
3. Heat milk over medium heat until small bubbles form along the edge.
4. While milk is heating, whisk together egg yolks and sugar until pale and thick.
5. When milk is ready, remove vanilla bean pod. While whisking egg mixture, add milk in a steady stream.
6. Return mixture to saucepot over medium heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
7. Pour through a sieve into a clean bowl and stir in liqueur.
8. Cover with damp parchment paper, making sure the parchment touches the surface of the custard.
9. Allow to cool to room temperature.
10. Refrigerate. Bring to room temperature when ready to use.

Yields about 1 1/2 cups

2009 by Allison Lattman

Wild Mushroom and Goat Cheese Empanadas with Salsa Verde

So, even I may have to admit that calling these latkes is pushing the envelope, but they're damn good; so, why not!

Ingredients

1 poblano pepper

1 tablespoon canola oil

1 small yellow onion, diced

1 clove garlic, minced

1 ounce portabella mushrooms, stems and spores removed, diced

1/2 ounce dried porcini mushrooms, soaked in boiling water and drained, chopped

4 ounces goat cheese

2 ounces Monterey jack cheese, shredded

1 teaspoon chopped cilantro leaves

fine sea salt, to taste

freshly ground black pepper, to taste

1 recipe Empanada Dough

white whole wheat flour, for rolling

water, for sealing

canola oil, for frying

Salsa Verde, for serving

Equipment

chef's knife

cutting board

garlic press

tongs

brown paper lunch bag

spatula

brown paper grocery bags

spoon

small bowl

colander

measuring spoons

medium bowl

mixing spoon

flat surface, for rolling

rolling pin

2-inch round cookie cutter

pastry brush

large skillet

Directions

1. Over a gas burner, roast the poblano pepper until black and charred all around. (Alternatively, cut pepper in half. Place cut side down on baking sheet and place under broiler untill charred.) Place in a brown paper lunch bag and let steam for at least 15 minutes.

2. Preheat a large skillet over medium heat. Add onion and cook until soft.

3. Add garlic and mushrooms, cook until mushrooms are soft.

4. Drain on a brown paper grocery bag.

5. Remove roasted pepper from bag. Remove charred skin, stem, seeds and white membrane. Dice pepper and add that and mushroom mixture to the mixing bowl.

6. Add cheeses, cilantro and salt and pepper. Mix.

7. On a floured surface, roll out dough (you may need to do half at a time) into 1/8-inch thick.

8. Using the 2-inch round cookie cutter, cut circles of dough. (You may reroll dough ONE more time. If you do more than that, it may become very tough.)

9. brush both sides of rounds with water.

10. Pile about 1 teaspoon of mixture on half the rounds.

11. Cover each filled round with an empty round. Stretch the dough to seal around the filling, while pushing the filling into the center. Pinch each empanada to seal tightly.

12. Heat 1/2 inch oil in skillet.

13. Add empanadas and cook on each side until golden.

14. Remove from oil and let drain on brown paper grocery bags.

15. Serve immediately with Salsa Verde.

Yields about 4 dozen empanada latkes

2009 by Allison Lattman

Empanada Dough

Empanada dough is like basic pastry dough but with the addition of eggs and vinegar. If you don't have a large capacity food processor (like like 14-cup food processor by Cuisinart), you will need to make this in batches.

Ingredients
4 1/2 cups white whole wheat flour
3 teaspoons fine sea salt
1 cup unsalted butter, cut into 1/2-inch cubes and frozen for 1 hour
2 large eggs, cold
2/3 cup ice water
2 tablespoons white vinegar, cold

Equipment
large capacity food processor fitted with bottom chopping blade
knife
liquid measuring cup
measuring spoons
liquid measure shot glass
plastic wrap

Directions
1. In the food processor combine flour and salt.
2. In a measuring cup, combine water and vinegar. Set aside.
3. Add butter. Pulse until mixture resembles cornmeal.
4. With processor running, slowly add water and vinegar in a steady stream.
5. Turn mixture onto plastic wrap. Wrap tighley and flatten into a disk.
6. Refrigerate for at least one hour.

2009 by Allison Lattman

Salsa Verde

This is the basis of green salsa. If you like yours spicier, add more serrano peppers. If you like it mild, add fewer.

Ingredients

15 tomatillos, husked and rinsed

3 serrano peppers

2 cloves garlic, peeled

1 large white onion, finely diced

2 tablespoons water

1 teaspoon ground cumin

fine sea salt, to taste

freshly ground black pepper, to taste

1 bunch cilantro leaves, finely chopped

Equipment

food processor fitted with bottom chopping blade

chef's knife

cutting board

medium saucepot

large spoon

Directions

1. Put the tomatillos, serrano peppers and garlic in the food processor. Process until pureed.

2. Put the tomatillo mixture in the saucepot. Add onion, cumin, water, salt and pepper and mix.

3. Bring to a boil over medium heat.
4. Lower heat to simmer and cook until salsa turns deeper green.

5. Cool completely. Then, stir in chopped cilantro.

Yields about 4 cups

2009 by Allison Lattman

Greek Latkes with Tsatsiki Sauce

These latkes resemble the Southwest Latkes in the way they're prepared but offer a flavor that is uniquely their own.

Ingredients
1 green bell pepper
6 ounces baby spinach
2 tablespoons canola oil
1 large red onion, diced
2 cloves garlic
1 28-ounce can fire roasted whole tomatoes, drained, peeled, seeds removed and roughly chopped
2 tablespoons pitted Kalamata olives, drained and chopped
1 8-ounce can artichoke hearts, drained and coarsly chopped
8 ounces feta cheese
1 teaspoon dried oregano
pinch red pepper flakes
fine sea salt, to taste
freshly ground black pepper, to taste
1/4 cup white whole wheat flour
2 large eggs, beaten
canola oil, for frying
Tsatsiki Sauce, for serving

Equipment
chef's knife
cutting board
brow paper lunch bag
can opener
large skillet
spatula
brown paper grocery bags
cheese cloth
large bowl
large spoon
dry measuring cups
measuring spoons
2 teaspoons

Directions
1. Over a gas burner, roast the green pepper until black and charred all around. (Alternatively, cut pepper in half. Place cut side down on baking sheet and place under broiler until charred.) Place in a brown paper lunch bag and let steam for at least 15 minutes.
2. Preheat a large skillet over medium neat. Add spinach and cook down. Remove from skillet and allow to cool.
3. Heat skillet again over medium heat. Add 2 tablespoons oil and, when oil is hot, add the diced onion and cook until just beginning to soften.
4. Add the minced garlic and cook about 1 minute.
5. Cover and reduce heat to low. Allow to sweat for about 5 minutes, until onions are translucent.
6. Drain mixture on brown paper grocery bag and put in large bowl.
7. Remove roasted pepper from bag. Remove charred skin, stem, seeds and white membrane. Dice pepper and add to the onions.
8. Squeeze out as much mositure as possible from spinach through a cheese cloth.
9. Roughly chop spinach and add to the onion mixture.
10. When all ingredients are at room temperature, add the tomatoes, olives, artichoke hearts, feta cheese, oregano, red pepper, salt and black pepper and mix.
11. Add flour and eggs and mix well.
12. Heat 1/4 inch oil in the skillet.
13. Drop mixture by spoonfuls into hot oil, leaving as much of the liquid in the bowl as possible. Cook until golden around the edges. Flip and continue frying for about another 1-2 minutes until cooked through.
14. Drain latkes on brown paper grocery bags.
15. Serve immediately with Tsasiki Sauce.

Yields 2 dozen 2-3-inch latkes

2009 by Allison Lattman

Tsatsiki Sauce

This yogurt-based sauce is traditionally served with Greek gyros (pronounced /YEE-roh/). It is tasty and creamy and can be used as a sauce for all sorts of dishes. The measurements here are just meant to be a guide. Use more seasonings if you like your sauce more flavorful or less if you like a plainer sauce.

Ingredients
6 ounces fat-free plain Greek yogurt
1 clove garlic, minced
1/2 cucumber, peeled, seeds removed and shredded
1 tablespoon extra virgin olive oil
2 teaspoons finely chopped mint leaves
2 teaspoons finely chopped dill
1 tablespoon fresh lemon juice
fine sea salt, to taste
freshly ground black pepper, to taste

Equipment
spoon
medium bowl
chef's knife
cutting board
box grater
measuring spoons
garlic press
lemon juicer

Directions
1. Mix yogurt, garlic, cucumber, olive oil, mint, dill and lemon juice. Mix until well combined.
2. Taste. Add salt and pepper and adjust seasonings to your liking.

Yields about 1 cup

2009 by Allison Lattman

Thai Noodle Latkes with Spicy Peanut Sauce

Add an Asian twist to your Hanukkah celebration with these delicious creations! Note on allergies: While the latkes themselves don't contain wheat or gluten, the hoisin sauce in the Spicy Peanut Sauce does.

Ingredients

1 pound brown rice spaghetti
6 quarts boiling water

2 tablespoons fine sea salt

1 tablespoon canola oil

1 red bell pepper, julienned into 1-2 inch strips

1 large carrot, julienned into 1-2 inch strips

6 scallions, white and tender green parts, thinly sliced

1 clove garlic, minced

1 head baby bok choy, thinly sliced crosswise, tough stems removed

3 ounces shiitake mushrooms, stems and spores removed, thinly sliced

1/2 bunch cilantro leaves, coarsly chopped

2 large eggs, beaten

1/4 cup brown rice flour

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

canola oil, for frying

Spicy Peanut Sauce, for serving

Equipment

large stock pot

measuring spoons

measuring cups

collander

chef's knife

cutting board

spoon

large skillet

spatula

paper grocery bag

large bowl

small bowl

whisk

measuring cups

large spoon

2 teaspoons

Directions

1. Break the spaghetti into 1-2 inch pieces.

2. Add 2 tablespoons salt to the boiling water. Add pasta and cook until al dente. Drain in collander and set aside.

3. Heat the large skillet over medium heat. Add 1 tablespoon oil and heat.

4. Add bell peppers, carrots and scallions. Cook until peppers are tender.

5. Then, add garlic, bok choy and mushrooms. Stir. Cover, reduce heat to low and cook until vegetables are tender. Drain on paper grocery bags.

6. Heat 1/2 inch of oil in the skillet.

7. In the large bowl, mix the pasta, sauteed vegetables, cilantro, eggs, flour and salt and pepper.

8. When the oil is hot, use the teaspoons to scoop mixture and press into patties. Be sure to press as much excess moisture out as possible.

9. Drop patties into oil and fry until golden on each side.

10. Drain on paper grocery bags.

Yields about 40 2- to 3-inch latkes

2009 by Allison Lattman

Spicy Peanut Sauce

Ingredients
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon canola oil
1 tablespoon tomato paste
3 tablespoons creamy natural peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
1/2 cup water

Equipment
chef's knife
cutting board
garlic press
measuring spoons
liquid measuring cup
small saucepot
mixing spoon
small whisk

Directions
1. Heat a small saucepot over medium heat. Add oil and let heat.
2. Add garlic and red pepper flakes. Cook, stirring constantly, until garlic is golden.
3. Add remaining ingredients, one at a time, whisking each one until thoroughly incorporated.
4. Bring sauce to a boil.
5. Reduce heat to low. Cook, whisking constantly, until sauce is thickened, about 1 minute.

2009 by Allison Lattman

Fall Salad

This is the perfect salad for fall. Jam packed with nutrients and color. The key to getting the most out of the beets and carrots is NOT to peel them, but to just scrub the skins with a nylon scrubber under cold running water.

Ingredients
juice of 1 lemon
1 teaspoon fresh ginger, peeled and grated
fine sea salt, to taste
freshly ground black pepper, to taste
1 beet, scrubbed and root and stem end removed
1 carrot, scrubbed and root and stem end removed
1 Granny Smith apple, quartered and cored
2 6-ounce packages baby greens (arugula, spinach, romaine, etc.)
1/2 cup raw walnut pieces
extra virgin olive oil

Equipment
chef's knife
cutting board
nylon scrubber
citrus juicer
small bowl
small wisk
microplane grater
food processor fitted with shredding blade
medium bowl
large bowl

Directions
1. In a small bowl, wisk together the lemon juice, grated ginger and salt and pepper. Set aside.
2. In the food processor, shred the beet, carrot and apple.
3. Put shredded mixture in medium bowl and toss with lemon-ginger mixture. Set aside for 10 minutes.
4. Just before serving, mix greens and walnuts with salt and pepper to taste. Drizzle olive oil over and toss.
5. Put greens on plate and top with shredded mixture. Drizzle some juice from the mixture on top. Serve.

Serves 8

2009 by Allison Lattman