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Wednesday, January 20, 2010

La la la latkes!


Right now I am lovin’ latkes. Nothing beats the taste of warm, crispy latkes straight out of the skillet, for breakfast, lunch or dinner. A few weeks ago I had the pleasure of meeting celebrity chef Katie Lee, author of The Comfort Table: Recipes for Everyday Occasions. She taught a class at Sur La Table called The Comfort Table: Chrismukkah with a menu that offered hip innovations to traditional holiday recipes. Everything was tasty with a capital T, but the star of the show was the latkes. She made a delicious spice apple chutney as an accompaniment, but if you are pressed for time, grab a jar of applesauce or sour cream and trust me, no one will be disappointed. To see what else Katie is cooking check out her page on twitter at Katieleekitchen.

For Angelinos who want to enjoy a latke but just can’t find the time to make them, check out Nate ‘n Al Delicatessen in Beverly Hills or Thousand Oaks. They’ve been making latkes since 1945 and they know what they’re doing!

A few tips from Katie:
• If you are making these for a party, prep the mixture ahead but begin frying them just as your guests start to arrive, this way there sure to be extra crispy, and warm.
• Measure the mixture with an ice cream scoop to make uniform latkes that will cook evenly. Remember, the smaller they are the crispier they will be.

Mini Potato- Leek Latkes with Spice Apple Chutney

Yield: 12-14 servings
Prep Time: 20 minutes
Cook Time: 30 minutes



For the latkes:
• 3 large Idaho potatoes, peeled and grated
• ½ cup finely diced leeks, white part only
• 3 large eggs, lightly beaten
• ½ cup dry breadcrumbs
• 2 tablespoons flat-leaf parsley, minced
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• ¼ cup canola oil

1. Press the excess water from the grated potatoes. In a medium bowl, mix the potatoes with the leeks, eggs, breadcrumbs, parsley, salt and pepper.

2. In a large heavy skillet over medium heat, melt butter with oil. Use a tablespoon to drop potato batter into the skillet. Flatten the potatoes with a spatula. Fry until golden brown, a couples minutes on each side. Drain on paper towels and serve with chutney.



Spice Apple Chutney






For the chutney
• ¼ cup orange juice
• ¼ cup water
• 3 tablespoons brown sugar
• 3 tablespoons apple cider vinegar
• ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 2 shallots, minced
• 1 garlic clove, minced
• ½ jalapeno, minced
• 2 granny smith apples, peeled and diced

1. In a small bowl, combine orange juice, water, brown sugar, vinegar, cinnamon, salt and pepper.

2. Heat olive oil in a small saucepan over medium heat. Add shallots, garlic and jalapeno and sauté about 5 minutes. Stir in apples and orange juice mixture. Let come to a low simmer. Cover and cook until apples are tender, stirring occasionally, about 8 to 10 minutes.

Latke recipe courtesy of Katie Lee
Chutney recipe courtesy of Sur la Table

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