Everything Potato Galette with Lox and Creme Fraiche

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Serves 4

• ½ cup crème fraîche
• 2 tbsp. minced chives
• 2 tbsp. capers, drained
• 2 large russet potatoes
• 8 tbsp. clarified butter 
• 1 tsp. sesame seeds
• 1 tsp. poppy seeds
• Kosher salt and freshly cracked black pepper, to taste
• 4 oz. smoked salmon
• ¼ small red onion, thinly sliced

Mix crème fraîche, chives, and capers in a small bowl; season with salt and pepper and refrigerate until ready to use.

Peel and grate potatoes using the large holes on a cheese grater or cut into matchsticks using a mandoline. Heat 4 tbsp. clarified butter in a 10" nonstick skillet over medium-low heat. Toss potatoes with seeds and salt and pepper; add to pan and stir to coat potatoes with butter. Using a spatula, gently press potatoes into a flat round, molding to fit skillet; cook, shaking skillet occasionally, until edges are golden and crisp, about 10 minutes.


Place a plate, turned upside down, over skillet and invert skillet with plate, allowing potato cake to fall onto plate; slide potato cake back into skillet. Pour remaining butter around edges of potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Transfer to a cutting board and season with salt and pepper. Place smoked salmon and onion evenly over surface and cut into wedges. Place a dollop of the crème fraîche mixture on top of each wedge before serving.

Matzo Munchie

Martha Stewart Living, 2007

    1 box matzo crackers                                           
    11 ounces white chocolate                                      
    11 ounces dark chocolate bar                                   
    3/4 cup fine chop toast nuts                                   
    1 1/2 cups chop dried fruit or crystallized ginger             

Brush one side of each piece of matzo with melted white or dark chocolate; drizzle remaining dark chocolate over white-chocolate-coated matzo and vice versa. Sprinkle with fruit and nuts. Refrigerate until chocolate is set, 15 minutes. Break bark into pieces. Serve immediately, or store in the refrigerator for up to a week.

Alsatian Potato Pie

Martha Stewart Living,  2005

Makes 6 servings

    3 yukon gold potatoes (ab. 1 1/2 lb) peel, 1/4-in rounds       
    Salt and pepper                                                
    1 cup heavy cream                                              
    5 cloves garlic crush w/flat side of knife                     
    2 tablespoons unsalted butter                                  
    1 med. leek (white/light green) HLW, thin slice CW             
    1/4 cup chop flat-leaf parsley                                 
    1 egg yolk                                                     
    14 ounces frozen puff pastry shells thawed                     
    Flour                                                          
    1 1/2 cups grated comte or gruyére cheese                      

Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool. 
 
Bring 3/4 cup plus 3 tablespoons cream, the garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook mixture until reduced by half. Season with salt and pepper; set aside. 
 
Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper. Set aside. 
 
Preheat oven to 400°. Whisk egg yolk and remaining tablespoon cream in a small bowl; set aside. Divide puff pastry on a lightly floured surface into two 6-by- 13-inch rectangles. Set 1 rectangle on a baking sheet lined with parchment paper. Add half of the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with half of the leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leeks, and cheese. Brush edges of dough with egg wash. Cover with remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash. Refrigerate until cold, about 30 minutes. 
 
Bake pie until golden brown and puffy, about 35 minutes. Remove from oven. Pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving. 

Basic Potato Latkes

Martha Stewart Living

Makes 20 servings/2 dozen

    1 yellow onion minced or grated                                
    1 1/2 teaspoons salt                                           
    1/4 teaspoon pepper                                            
    2 large eggs                                                   
    1/4 cup matzo meal                                             
    2 pounds russet potatoes (4 large) peeled grated               
    Peanut oil for frying                                          
    Applesauce                                                     
    Sour cream                                                     

When making latkes, you don't have to squeeze the moisture out of the potato mixture, which can be a messy and labor-intensive process. Instead, stir the mixture right before you form it into pancakes, and incorporate the liquid from the bottom of the bowl as you work. There may be as much as one-third cup liquid left over after all pancakes have been formed. To prevent the potatoes from discoloring too much, peel and grate them just before using.  Use large side of box grater for potatoes.

In a large bowl, combine onion, salt, and pepper. Add eggs, and stir until incorporated. Stir in matzo meal until mixture is smooth. Add potatoes, and toss until combined and evenly coated.

Fill a large, heavy-bottom skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; the oil should sizzle upon contact.)

Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each pancake. Lightly tamp down to flatten. Cook until golden on each side, 2 to 3 minutes, turning once.

Using a slotted spatula, transfer to drain on a paper-towel-lined wire rack, and repeat with remaining batter. Serve immediately with applesauce and sour cream, if desired,

Pork Stroganoff

Cooking Light, 2004

Makes 4 servings

    1 tablespoon vegetable oil                                     
    1/2 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1 pound pork tenderloin trimmed, cut into 3 in. strips         
    1 1/2 cups thinly vertically sliced onions                     
    8 ounces presliced mushrooms                                   
    1 1/2 cups dry white wine                                      
    1 tablespoon dijon style mustard                               
    1 teaspoon fresh lemon juice                                   
    1 tablespoon chop fresh parsley                                
    2 cups hot, cooked egg noodles (about 4 oz. uncooked)          

Turn the heat down well before adding the reduced-fat sour cream to the sauce for the smoothest results.

Heat oil in a large heavy skillet over high heat. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over pork, tossing to coat. Add pork to pan,- cook 4 minutes or until browned, stirring occasionally. Remove pork from pan. Reduce heat to medium-high. Add onion to pan, cook 2 minutes, stirring frequently. Add mushrooms, and cook 6 minutes or until mushrooms release moisture, stirring occasionally. Add wine, simmer until wine is reduced by half (about 7 minutes). Reduce heat to medium-low.

Combine sour cream and mustard in a small bowl, stirring with a whisk. Stir sour cream mixture into wine mixture, add pork and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 3 minutes or until heated; stir in juice. Sprinkle with parsley. Serve over egg noodles.

CALORIES 433 (30% from (at); FAT 14.5g (sat 5.5g, mono 4.6g. poly 3.1|): PROTEIN 31.7g: CARBS 31.2g FIBER 2.8g CHOL 118mg; IRON 4mg, SODIUM 45Omg, CALC 92mg

MY NOTE: Use a little less wine--maybe 1 1/4 cups and let it reduce A LOT before adding sour cream.  I used 12 oz of med. egg noodles and thought it was just enough.

MXF