Calicopotatolatkeswithapplesauce Recipes

SLOW COOKER SCALLOPED POTATOES

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

QUICK POTATO LATKES AND APPLESAUCE

Steps:

• Utensils: 1 (or 2) iron skillet(s), grater, colander, spatula, table or soup spoon, oven proof dish (optional), 1 qt lidded pot, wooden spoon, paper towels.
• Preheat iron skillet on low setting with 3 table spoons of oil.
• Applesauce.
• Wash, peel and cut apples, discarding core and seeds.
• Place in 1 quart pot.
• Add 1/4 cup water.
• Add lemon peel and cinnamon stick (both optional).
• Bring to boil, then turn down heat to lowest setting.
• Place lid on pot and let fruit stew for 10 minutes.
• Check if pieces are soft, if not, stew 5 more minutes.
• Turn of heat, leave standing with lid on pot until ready to eat.
• Latkes.
• Peel and rinse, then shred potatoes on coarse grater (rinse grater right away, that saves trouble later).
• Place grated potatoes in colander and push down to help drain excess liquid.
• Turn up the heat under iron skillet, and keep an eye on the oil in the pan. The moment smoke forms, turn the heat down a notch or two.
• Whip egg white with 1/4 teaspoon of alt in 2 qt bowl until peaks form.
• Loosen grated potatoes and add to egg white.
• Spoon egg white through grated potatoes.
• Drop a bit of shredded potato in the oil. If it sizzles, continue, otherwise turn the heat up a notch. When bit of potato turns brown, oil is hot enough.
• Carefully drop table spoons full of potato and egg white mixture in the hot oil, patting the mount down a bit with back of spoon or (metal) spatula.
• Cook for 30 seconds, or until edges of latkes turn golden brown.
• Turn latkes and add remaining 1 tablespoon of oil, or more if necessary.
• Latkes are ready when second side is golden brown.
• Check for doneness, inside should be soft, while outside crisp.
• Latkes may be served immediately or can be kept warm in preheated, and covered, ovenproof dish in 200ºF oven.
• Serve each latke with a spoonful of apple sauce.
• Top with dollop of sour cream or plain yogurt.
• Top with sprinkle of cinnamon (omit when apple sauce was cooked with cinnamon stick).
• Enjoy!

RICOTTA POTATO LATKES WITH APPLESAUCE

Steps:

• Add eggs, flour, cheese, and onion.
• Add potato and season.
• In heavy saucepan add: 5 cups apples, sliced and diced, 1/2 c brown sugar, 1/2 tsp cinnamon, etc. and 1/2 cup water.
• bring to boil, lower heat, and simmer for 15-20 minutes or until thickened.
• bring to room temp or refrigerate until ready to use.
• Cook quickly to retain flavor and shape on medium-high for 10 minutes, then lower to simmer for 10-30 minutes; simmer to low to keep warm, high for 5 minutes.
• Heat skillet.
• Add 1/4 cup latkas at a time, cook until brown on both sides, a few mins/batch, drain on paper towels.
• Keep warm, serve with applesauce.

HERBED POTATO LATKES WITH KALE

Steps:

• Line a baking sheet with paper towels. Put a dish towel in a large colander and set over a large bowl.
• Grate the potatoes on the large holes of a box grater and transfer to the towel. Grate the onion and add to the potatoes. Sprinkle with a pinch of salt and pepper. Firmly squeeze the mixture in the towel to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Add the kale, chives and dill and toss to combine. Add the flour and egg and stir until thoroughly combined.
• Working with 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide.
• Heat 1/4-inch of oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Remove to the prepared baking sheet and sprinkle with salt as you remove from the oil. Serve with sour cream and applesauce.