Celebrating Chanukah - Potato & Chives Latkes

Prep time: 35 to 40 minutes
Makes: 6 to 7 latkes

Chanukah, also known as the “Festival of Lights”, is a Jewish holiday which commemorates the rededication of the Holy Temple (Second Temple) in Jerusalem. During Chanukah, one of the traditions occurring in Jewish homes is the lighting of a candle on a Menorah – a candelabrum. This light-and-prayer ceremony takes place every evening, before dinner, for a total of eight days. Over the years, I have been invited quite often to my Jewish friends' homes in order to participate in such a joyous celebration.

Among the wonderful foods featured at Chanukah dinners, are the potato pancakes called “latkes”. Made with shredded potatoes, onion and egg, latkes are crunchy on the outside and deliciously sweet inside. Since I crave homemade potato latkes more than once a year, I learned how to make them. And although I added my own accent of chives, I serve these latkes as tradition has it - with applesauce and sour cream. Enjoy.

Ingredients:
1 pound Russet potatoes (approx. one large)
1 small white or brown onion
1 teaspoon salt
1 large egg
Dash ground black pepper
1 tablespoon all-purpose, unbleached flour
1 to 2 tablespoons minced fresh chives
¼ cup vegetable oil
¼ cup olive oil
8 ounces (1 cup) ready-made applesauce
8 ounces (1 cup) sour cream

Peel and grate potato into a large bowl with cold water. Peel and grate the onion into the same bowl; stir in ½ teaspoon of the salt. Let mixture soak 1 to 3 minutes.

Meanwhile, in a 4-quart mixing bowl, beat together the egg, remaining ½ teaspoon of salt, black pepper, flour and chives. Set aside.

Drain the potato-onion mixture in a colander, pressing down to remove excess water. Transfer the drained potato-onion mixture to a cheesecloth or clean white kitchen towel; roll up and squeeze out excess water.

Stir the potato and chives into the egg mixture and blend with a fork until uniform.
Heat both oils in a 12-inch, nonstick skillet until oil is hot but not smoking. Measure ¼-cup potato mixture into hands and form a round, flattish shape. Place in hot oil, pressing down with a spatula to form a 4-inch pancake (latke). Add two more measures of potato mixture in skillet and cook 3 to 4 minutes per side, on medium-high heat, until latkes are golden brown. Drain on paper towels on a platter.

Serve latkes hot, accompanied by applesauce and sour cream. Latkes usually accompany beef brisket. However, I also serve latkes with other roasted meats.

Note: If oil is not hot enough, the latkes will be oily.

Text and Photographs © Nancy Real 2010

Turkey Burritos with Cranberry Orange Sauce

Prep time: 15 minutes for the sauce and 15 minutes for the turkey filling
Makes: 2 to 2-1/2 cups sauce and 4 burritos

This recipe is the perfect solution for a quick fixin' of turkey leftovers - in the gourmet mode. The Cranberry Orange Sauce should be made ahead of time and, of course, goes well with our upcoming Thanksgiving dinner. The next day or for the entire post-holiday week, simply sauté some shredded turkey with onions, heat up a few tortillas et voila! The combined flavors of roasted turkey and cranberry orange sauce intertwined with a hot tortilla will satisfy any palate. Buen Provecho!

Ingredients for the Cranberry Orange Sauce:
1 teaspoon cornstarch
2 tablespoons cold water
2 cups fresh cranberries
Juice of one orange
1 cup cold water
3/4 cup granulated sugar
One 3-inch cinnamon stick (optional)

In a cup, stir together the cornstarch with 2 tablespoons cold water; set aside.

Meanwhile, in a 2-quart saucepot, stir remaining ingredients together. Set saucepot on stove burner, uncovered, on high heat setting. Bring to a boil.

Reduce heat to low setting and cook, stirring occasionally, for 4 to 5 minutes or until cranberries pop and a sauce has formed. While sauce is simmering, stir in the cornstarch mixture; cook and stir 1 additional minute. Remove and discard cinnamon stick. Transfer the sauce to a Pyrex or porcelain bowl. Cover with plastic wrap, set on a counter and cool completely.

The sauce can be made up to one week ahead, stored and covered in a glass or porcelain container and refrigerated.

Ingredients for the Turkey Burritos:
2 tablespoons extra virgin olive oil
2 cups shredded, cooked turkey meat (light or dark meat)
1/2 cup chopped white or brown onion
1/2 cup vegetable or chicken broth
Four 10-inch flour tortillas*

In a 12-inch nonstick skillet, heat oil. Add turkey and onion. Cook on medium high heat, stirring occasionally, until onion is translucent and turkey meat toasts and becomes light golden brown, about 2 to 3 minutes.

Transfer cooked turkey filling to a glass or porcelain bowl, cover and keep warm.

In the meantime, wipe skillet clean and place on stove burner on medium low setting. Warm up the tortillas in skillet, two at a time, inverting them occasionally until warmed through. Transfer both warmed tortillas to a flat working surface.

With one tortilla in front of you, place 1/4 of the turkey filling one inch from edge closest to you. Slightly spread the filling to the sides, horizontally, until it is one inch from tortilla sides.

Beginning the burrito roll up by picking up the tortilla edge closest to you. Roll up the burrito halfway. Fold in the tortilla sides and continue the roll up until you have formed a burrito.

Warm up remaining two tortillas and repeat burrito assembly.

Gobble up the burritos immediately!

*Preferred tortilla brands: Guerrero or Diana (other types tend to be dry). Tortillas can be found in most supermarkets or in Latin American markets.

Text and Photographs © Nancy Real 2010

Pumpkin "Cheese" Cake

Prep time: 20 minutes
Bake time: 40 to 50 minutes (cake can be made a day ahead and refrigerated)
Serves: 12 to 15

During the week before Thanksgiving I usually make pumpkin bread. This year, I reinvented this Autumn coffee go-with. I made a pumpkin cake that retains an old-fashioned, "bready" element and added a cream cheese filling. Some of the white flour has been substituted with whole wheat flour. And, although I eliminated the oil, this dessert is still moist and scrumptious. I hope everyone makes this "no fuss" cake for Thanksgiving - and don't forget the coffee!

Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
One 8-ounce package cream cheese, softened at room temperature
1/2 cup granulated sugar
1 large egg
One 15-ounce can pumpkin
1 cup nonfat, plain yogurt
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup (4 ounces) Dulce de Leche*
5-Minute Sweetened Whipped Cream (previously published on this blog on July 18, 2010)

Preheat oven to 350˚F. Grease and flour an 11-inch round spring form pan and set aside.

In a 4-cup mixing bowl, combine the flours, salt, baking powder, cinnamon and allspice; set aside.

Meanwhile, in a 2-cup mixing bowl, using a hand mixer or a stand mixer fitted with a bowl, beat together the cream cheese, sugar and egg; set aside.

In a 3 or 4-quart mixing bowl, mix together the pumpkin, yogurt, eggs, sugar and vanilla on low speed. Gradually add the combined dry ingredients to the pumpkin mixture and beat at low speed until the batter is uniform, about 1 to 2 minutes.

Pour half of the pumpkin batter into the prepared pan, spreading it evenly with a spatula. Spoon the cream cheese mixture evenly over batter in pan followed by remaining pumpkin batter. Make sure the top pumpkin batter layer covers the cream cheese mixture evenly.

Place pan with batter on a rack positioned in center of oven and bake 40 to 50 minutes. After 40 minutes, check doneness of cake by inserting a pointed knife in its center. If knife has sticky batter around it, bake cake for an additional 5 minutes. Check doneness once more. Knife inserted should come out clean. If not, bake another 5 minutes.

Cool cake completely in spring form pan on counter. If making a day ahead, cover pan with aluminum foil and refrigerate.

Remove cake from refrigerator 2 hours before serving.

At serving time, remove sides of spring form pan and set cake on a platter (do not remove cake from pan bottom).

Serve each piece with a drizzle of dulce de leche and the whipped cream.

*Dulce de leche is a caramel sauce from Argentina and can be found in Latin American supermarkets. It is usually packaged and sold in a 15-ounce glass or plastic jar.

Text and Photographs © Nancy Real 2010

Gnocchi Duo

Prep time: 15 to 20 minutes
Serves: 3 to 4

In Italian cuisine, gnocchi are treated as a first course and are featured among the pasta dishes on a menu. Classic gnocchi are made of potatoes and flour and served with different sauces. Since it's difficult for me to be limited to one sauce and one flavor, I serve gnocchi with a duo of sauces. This recipe calls for a tomato sauce and a walnut-olive oil drizzle over the gnocchi. It's simple to make and a delight to the eye and palate.

Ingredients:
One pound (16 ounces) ready-made gnocchi (vacuum-packed or frozen)
1 teaspoon salt
1 cup tomato sauce, made ahead (see tomato sauce recipe for spaghetti, previously published on this blog on 8-25-10)
4 tablespoons extra virgin olive oil
Dash ground black pepper
1/2 cup freshly ground walnuts
4 walnut halves (for garnish)
1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

In a 5-quart saucepot, bring 3 quarts of water to a boil. Add the gnocchi and salt. Cook on medium-high heat, uncovered, until gnocchi rise to the surface (about 3 to 4 minutes).

Transfer saucepot to a cool surface. With a slotted spoon, gently remove gnocchi from water, dividing them equally among three or four dinner plates.

Working with one plate of gnocchi at a time, drizzle one tablespoon of the oil on half of the gnocchi, followed by some black pepper and a sprinkle of walnuts. Garnish with a walnut half. Spoon some tomato on other half of the gnocchi in plate and garnish with a parsley sprig.

Repeat with remaining plates of gnocchi. Ask each guest to add their own cheese.

Wine suggestion: Bordeaux (red or white).

Note: Do not overcook gnocchi, as they will become mushy and fall apart. When buying gnocchi, you may have to experiment with different brands until you find one that you like.

My favorite Italian brands are: Ferrara® and DeCecco®. Both varieties are vacuum-packed and found in the pasta section of supermarkets or international markets.

As for a frozen brand, I recently found La Salteña® gnocchi at an Argentine market/restaurant called Buenos Aires, located in Van Nuys, California.

Text and Photographs © Nancy Real 2010

Nancy's Tastes & Trips - Magnavino Wine & Food, in Bastia & Assisi (Perugia, Italy)

I'd like to share a recent culinary experience in Italy, the land of my heritage.

Last month, while in Perugia, I was highly recommended by "Paolo the Hair Stylist" to seek out Magnavino, in a town called Bastia, located in the heart of Umbria, Italy's central region. Since Paolo told me that he was from Bastia, I heeded his advice based on two things: 1) when an Italian mentions a restaurant in his hometown, it means he is a regular there; and 2) if an Italian eats at a restaurant, it means the food is as good as Mamma's and it's homemade.


The proprietor of Magnavino is Mario, a chef/artist who reinvents his homeland's traditional foods with flair. The cuisine presented by Mario boasts bold flavors and a commanding presentation. Upon our arrival, we were greeted by Mario's right hand, Stefania. She immediately served us a local Umbrian red wine with a deep oak bouquet and smooth finish. The restaurant was filled with regulars, and since Italians are demanding of fresh, high quality foods, this was definitely a good sign.

The appetizers were exquisite - we enjoyed warm homemade paté and a napoleon filled with an exquisite asparagus tapenade. We could taste each ingredient in Mario's recipes.


The highlight of our "pranzo" or lunch that September day was the black gnocchi infused with squid ink, served with calamari and fresh tomatoes. While traditional potato gnocchi are bland, deriving their flavor from the sauce and ingredients around them, the gnocchi served at Magnavino contain nuances of fresh seafood. At first bite, one can immediately tell that Mario adds "just the right amount" of squid ink to the gnocchi.

I asked Stefania if I could meet the chef in order to compliment him on his quasi-orgasmic foods. My husband and I were escorted to the kitchen where Mario was working so hard to please all his patrons. Because he was short-staffed that day, we witnessed a multi-tasking Mario creating a zillion dishes in a furious frenzy. Nevertheless, he managed to please everyone to the max.


At Magnavino, one dines like a local and is treated as a member of the family. The ambiance is medieval-chic, the people are warm and the food - HEAVENLY!


MAGNAVINO WINE & FOOD
Bastia & Assisi (two locations in the province of Perugia)
Telephone: Bastia - 075 8011569; Assisi - 075 816814.

Text and Photographs © Nancy Real 2010

Halloween Tombs & Cupcakes

Prep time: 45 minutes for skeleton candies (can be made a week ahead and frozen)
Bake & Decorating time: 45 minutes for loaves & cupcakes (can be made a day ahead)
Makes: 8 tombs & 8 cupcakes

A few weeks ago, I was shopping at an arts and crafts store and noticed candy molds for skeletons and cakes. Making Halloween desserts with such fun decorations is a great art project for kids and adults. You'll have a blast assembling the tombs and decorating the cupcakes. During this graveyard project, you won't be able to resist tasting the candies and cakes. However, be sure to leave a few for your guests!

Ingredients for the Skeleton Candies:
One 14-ounce bag Wilton® White Candy Melts
4 drops green food color
12 drops yellow food color
Pastry bag fitted with a star tip
Skeleton design candy molds

Melt the candies in a double boiler or in a microwave (follow microwave directions on package). Using a wooden spoon, immediately stir food color into melted candy. Set container with melted candy on a counter to cool 5 to 8 minutes. Carefully spoon the melted candy into the bottom of a pastry bag fitted with a star tip.

Squeeze the pastry bag to overfill each skeleton mold - the top of each mold should look like it has a cloud of melted candy over it. Using a long metal spatula, scrape off the extra candy. Set the mold in freezer, about 8 to 10 minutes or until candies have hardened.

Unmold candies onto a flat surface and set aside. Repeat filling the mold, freezing and unmolding the hardened candies until there are enough candy parts to form 8 complete skeletons.

If making ahead, set the skeleton candies in layers with paper towels in between each candy layer - inside a sealable plastic container. Make sure the candies do not touch. Freeze candies until ready to use.

Ingredients for Tombs & Cupcakes:
Five mini loaf pans (5 X 3 X 1-7/8), greased and floured
8 Halloween baking cups, set in a muffin baking pan
One box Devil's Food cake mix (1 lb. 2.25 oz.)
One Wilton® Orange Decorating Icing tube (4.25 oz.)
Decorating Plastic Tips to attach to icing tube
Halloween candies or decorations

Preheat oven to 350˚F. Prepare cake mix per package directions.

Pour a scant 2/3 cup cake batter into each loaf pan and divide remaining batter evenly among 8 baking cups set in a muffin pan.

Set the loaf pans on bottom oven rack. Set the muffin pan on top oven rack. Bake 18 to 20 minutes or until knife inserted in center of loaves and cupcakes comes out clean. If knife is coated with batter, bake an additional 5 minutes.

Transfer the loaf pans and muffin pan with cupcakes to a counter to cool completely. Unmold the loaves (if making a day ahead, set loaves and cupcakes on a flat plate, covered with aluminum foil wrap and set on a counter).

Decorate the Tombs and Cupcakes:

With loaves right side up, horizontally slice off the rounded tops. Set two of the sliced-off tops in a bowl and crumble - this will be used as edible earth around the loaves or tombs. Arrange candies in each of the 8 tombs to form a complete skeleton and set aside; frost the cupcakes with the icing tube that is fitted with a decorator tip.

Arrange tombs and cupcakes on a large platter with crumbled "earth" around them. Add Halloween candies as part of the decoration.

Happy Halloween!

Note: White Candy Melts, candy molds, pastry bags, decorator tip attachments and Halloween baking cups can be found at party supply and/or arts and crafts stores.

Text and Photographs © Nancy Real 2010

Buzzzin' Chili

Prep time: 10 minutes
Inactive prep time: 30 minutes (for cooking)
Serves: 4 to 6

Homemade chili is always so comforting, especially with some freshly baked cornbread and a nice glass of red wine. This one-dish meal gets its "buzzz" from chipotle ahumado powder which will definitely warm you up in Autumn weather. The flavors of this dish are enhanced when the chili is made a day ahead. This means that leftover, warmed-up chili tastes great up to three days later - and there's no need to cook for a while!

Ingredients:
4 large vine-ripened tomatoes, boiled, cooled and peeled
One 14.5-ounce can Muir Glen Organic Fire Roasted Tomatoes with Chipotle
3 tablespoons extra virgin olive oil
2 pounds extra lean ground beef or organic, grass-fed extra lean ground beef
1 medium onion, finely chopped
1 teaspoon salt
1 tablespoon brown sugar
1/4 to 1/2 teaspoon chipotle ahumado powder or regular chili powder
2 cups cooked kidney beans, drained, or one 15-ounce can kidney beans, rinsed and drained

Purée the boiled tomatoes and canned tomatoes together in a blender and set aside.

Heat oil in a 4-quart saucepot. Add the ground beef and the onions and, with a wooden spoon, stir fry on medium-high heat until meat is broken up and turns gray, about 8 to 10 minutes.

Pour in the puréed tomatoes and stir. Cook on medium-low heat, about 15 minutes, stirring occasionally.

Stir in the salt, sugar and the lesser amount of chili powder and cook 2 minutes. Stir in the kidney beans and cook until they are heated through, about 2 more minutes. Taste and adjust the chipotle ahumado powder or chili amounts.

Serve immediately in individual bowls accompanied by Columbus Day Cornbread (previously published on this blog).

Wine suggestion: Pinot Noir - this red wine pairs well with chili.

Note: You can find chipotle ahumado powder online at gourmetsleuth.com.

Text and Photographs © Nancy Real 2010