Branching Out from Latkes

By Sheilah Kaufman

WINTER ISSUE 2006

Though latkes, potato or otherwise, are a Chanukah favorite because they are fried in oil, that doesn't mean that the holiday menu has to be single-focused. Since I like to start my own new traditions for the holidays and my family gets tired of the same old, same old, I found these new dishes to add to my holiday repertoire. While not supplanting traditional favorites, these dishes will definitely intrigue both family and friends with their interesting flavor combinations. Have a delicious holiday!

Potato Latke Lasagna

Another kid-friendly recipe from Chef Diane Bukatman of For the Love of Food

Diane Bukatman devised this unusual way to use potatoes latkes. From www.fortheloveoffood.com.

Makes 4 individual lasagnas
5 large Yukon Gold potatoes, peeled and coarsely grated (to make about 3 cups potatoes)
1 medium-large onion, coarsely grated and wrung out
1/2 cup all purpose flour
1-1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil for frying
3 tablespoons balsamic vinegar
1/4 teaspoon dried oregano, crumbled
1 tablespoon extra virgin olive oil
2 large Portobello mushrooms, cleaned and cut into 1/2-inch wide strips
4 large red peppers*, roasted, peeled and seeded and cut in half
12 large fresh basil leaves, washed and dried
4 large slices of smoked mozzarella or smoked Gouda (about 1/4-inch thick)

Preheat oven to broil. Combine balsamic vinegar, olive oil and oregano flakes in a bowl and place the cut up Portobello mushrooms in the marinade and allow to marinade for about 15 minutes.

In the meantime, place the red peppers on a foil-lined cookie sheet and place under the broiler, as close to the heat source as possible, and allow to blacken on all sides. As each side gets black, turn the peppers with a pair of kitchen tongs. When completely blackened, remove the pan from the oven and allow the peppers to cool just until you can handle them comfortably. Peel off all the black skin (do not put peppers under running water); remove the seeds and cut peppers into two halves. Remove from the cookie sheet and set aside.

Remove the mushrooms from the marinade and broil them, on the same cookie sheet as the peppers, 3 to 4 minutes, or until tender. Set aside. Combine grated potatoes and grated onions that have been well wrung out. Stir in flour. Season to taste with salt and black pepper.

In a large sauté pan heat enough canola oil to about 1/4-inch depth. Allow oil to get hot, but be careful not to let it burn. Using a 1/4-cup measure, portion out potato latke mixture, squeezing out any liquid. Carefully place latke mixture in sauté pan, flattening out so each latke is about 3-1/2-inches to 4-inches in diameter. Place as many latkes in the pan as will comfortably fit without crowding so the latkes are not touching each other. Cook each latke until golden brown, about 3 t o 4 minutes, then carefully turn over and cook the second side. Repeat with all the latkes. As latkes finish cooking, remove to a paper towel lined cookie sheet. You should have 12 (each 4-inch) latkes.

Assembly: Place 1 latke on each of 4 plates. Top with 1/2 roasted red pepper and 1/4 the Portobello strips. Top with a second latke. Place 3 large basil leaves on top of the latke, and top with a slice of smoked mozzarella or smoked Gouda. Top with the third latke. Serve immediately, or you may place the latke lasagnas in a 375° oven for 3 to 5 minutes to melt the cheese.

*Option: You may replace the roasted red pepper with a 1/4-inch thick slice of a perfectly ripe beefsteak tomato.

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