Faith Middleton's Food Schmooze: Latkes And Brisket

Grated Latkes

Use a baking potato like a Russet for latkes. Grate the potatoes and onion
using a four-side box grater, a mandoline slicer fitted with a grater plate
or use a food processor with a grating disc.

 2 pounds potatoes
 1 onion, weighing about 4 ounces
 4 eggs
 3 teaspoons kosher salt

Peel the potatoes and onion. Grate. Put the grated potatoes and onion in a clean dishtowel and wring dry. You should be able to squeeze out between 1/2 to 3/4 cup of liquid from the vegetables. In a large bowl, combine the potato, onions, eggs and kosher salt. Heat 1/2 teaspoon of oil in a skillet. As the oil comes up to temperature, begin forming the pancakes or in our case pancake.  Don't worry about being too neat; you can use a spatula or spoon to push the grated potato into a roughly 2-inch wide pancake. Do try to make the pancakes thin for extra crunch. Cook 1-1/2 to 2 minutes on each side, or until crisp and golden. Drain on paper towels and serve hot. Makes 24 small latkes.

Slow Cooked Beef Brisket

2 pounds beef brisket cut into 8 chunks

¼ cup red wine

3 tablespoon Worcestershire Sauce

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh rosemary

1 tablespoon kosher salt

2 cups low sodium beef broth

1 pound rutabaga peeled and cut into 3/4 inch pieces

12 ounces carrots peeled and cut into ¾ inch pieces

5 tablespoons corn starch mixed with 5 tablespoons cold water to make a slurry

2 tablespoons fresh chopped parsley

2 tablespoons butter

Pepper to taste

Toss the cubed beef in a medium sized bowl with red wine, Worcestershire sauce, balsamic vinegar, and chopped rosemary. Marinate for 30 minutes. Place the mixture in the crock pot with kosher salt and beef broth then turn to high and cook for 1 hour. After 1 hour of cooking time set the heat on low and cook for an additional 4 hours. Now add the rutabaga and carrots and cook for 1½ hours on high. Then stir in the corn starch slurry to thicken and finish with the parsley and butter. Season with black pepper to taste and adjust with kosher salt if necessary. 

Makes 8 portions.

Featured Wine:

Mionetto Sergio Rose