Monday
Leftover Smoked Turkey, Broccoli and Black Bean Soup based on the George's at the Cove recipe
Tuesday
Pasta a la Norma (eggplant, tomato and basil)
Wednesday
Not for sure, but I want to do Fondue after Joslyn wrote about it (problem is, I don't have a fondue pot....maybe we can eat it really fast)
Thursday
Lentil Soup
Green Salad
Friday
Potato Pancakes
Straciatella
Jora you should run to Tuesday Morning or even Target to get one. A fondue pot while not a necessity comes in really handy from time to time.
ReplyDeleteSarah -- You are so right. I have wanted one for as long as I can remember, yet can't bring myself to buy one. Makes no sense. They even have very cool (and cheap) vintage ones on ebay.
ReplyDeleteI love that soup from George's! Thanks for the reminder...I need to make it again soon! And I agree - you should totally get a fondue pot. I have 2 since I do fondue on Christmas Eve every year - one for the cheese and one for the chocolate. Happy New Year!
ReplyDeleteDo you have a potato pancake recipe? thanks
ReplyDeleteYes to fondue! I have happily adopted my husband's family's tradition of Christmas Eve fondue... we use one from the 60s or 70s -- probably a wedding gift. get that pot, you won't regret it. :)
ReplyDeletemisadventures.....I basically use this recipe for potato pancakes. Sometimes I substitute some carrot, apples and/or zucchini for part of the potatos (to make them a bit lighter) or I make a batch using sweet potatoes. And I love to top them with sour cream and apple sauce!
ReplyDeleteLatkes
1 medium onion
3 pound russet (baking) potatoes (about 6)
2 teaspoons fresh lemon juice
1/3 cup all-purpose flour
3 large eggs, lightly beaten
About 1 cup vegetable oil for frying
Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
Preheat oven to 200°F. Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat (or drop a little piece of batter in oil and if it sizzles right away, you're good to go). Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.