2 TBS oil, from sun-dried tomatoes
2 cloves of garlic, minced or pressed
1 large onion, chopped
1 lb mushrooms, sliced
2 ounces prosciutto, sliced and chopped
1/2 tsp dried sage
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
3/4 cup dry white wine
1/2 cup water
15 artichoke hearts
Salt and pepper
DIRECTIONS:
In a 10- to 12-inch frying pan over medium-high heat, combine oil, garlic, onion, mushrooms, and prosciutto.
Cook, stirring occasionally, until onion is golden and mushrooms are brown and glazed, 15 to 20 minutes.
Mix in sage, tomatoes, wine, water, and artichokes; bring to a boil.
Simmer, covered, until artichokes are tender when pierced, about 45 minutes; stir occasionally.
Season to taste with salt and pepper.
Makes 4 to 6 servings.
COMMENTS:
The source for this recipe is listed as Sunset Magazine.
2 lbs russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper, to taste
Vegetable oil for frying
DIRECTIONS:
Peel the potatoes and put in cold water. Using a grater or a food processor, coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. you can also freeze the potato pancakes and crisp them up in a 350 degree F oven at a later time.
Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.
Yield: about 2 dozen
COMMENTS:
I am not positive about the source of this recipe, but my notes indicate it is from "Jewish Cooking in America" by Joan Nathan. The following comments were with the recipe. I assume they are from the cookbook:
"Ever since I visited a tiny French village in the Ardeche where I tasted a 'craque', an extraordinary, crisp, thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes. For me, they should be thin and crisp. This is only possible if you squeeze out as much water as possible from the grated potato, omit flour or matzah meal as fillers, and gently flatten the pancakes on a very hot skillet. Although the taste of hand-grated potato latkes is superior to that of those grated in the food processor, the difference is definitely marginal. So, don't feel guilty if you don't want to use elbow grease and cut your fingers."
Cook lasagna noodles according to package directions. Be careful not to overcook - they must be firm to hold their shape when you roll them. Cover with cold water to stop the cooking. When cool enough to handle, remove noodles from the water, lay out on clean towel, and cover with another towel until you're ready to fill them.
In a large bowl, combine the egg substitute, spinach, fat-free ricotta, fat-free Parmesan, garlic, pepper, nutmeg and 1/4 tsp of the orange zest. Divide into 8 equal portions (approximately 1/2 cup each) on a sheet of waxed paper.
Lay a noodle on your work surface with short end facing you. Spread one portion of the filling down the center, and roll it up. Place seam-side down in an 8"x8" baking pan that has been lightly sprayed with nonstick cooking spray and wiped with a paper towel to remove the excess spray. Repeat with the rest of the noodles and filling. The eight noodles fit nicely into that size pan.
In a smaller bowl, combine the rest of the orange zest with the tomatoes, flour, sugar, salt and cinnamon. Pour the sauce over the lasagna rolls; cover baking dish with foil, and bake at 400 degrees F for 25 minutes.
Questions? Comments? Typos? *EEEK!!!*
Email: Carla Moore
Perfectionist Extraordinaire®
