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Apple and Cheddar Latkes
Apple and Cheddar Latkes
Grate the apples into a medium bowl. Toss with the lemon juice and add the salt. Allow to stand. In a small bowl, whisk together the flour, baking powder and pepper. In another small bowl, lightly beat the large egg and set aside. After the apples have stood for 5 minutes, gather them in the center of a few layers of muslin or a clean tea towel and squeeze out the excess juice. Place back in the bowl and add the flour mix and cheese. Toss until the apples are evenly coated. Add the beaten egg and mix until completely combined. Pour vegetable oil into a frying pan until it reaches 2cm up the sides. Once the oil is medium-hot, drop in a heaped tbsp. of the apple mixture. Slightly flatten with the back of a spoon. Cook the latkes on their first side for 1-2 minutes or until golden brown. Carefully flip and cook for another minute. Transfer to kitchen roll to drain, then keep warm in a preheated, very low oven. Repeat the process with the remaining apple mixture. Serve with a dollop of sour cream and a sprinkling of black pepper.
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Baked White Sweet Potato with Maple-Pecan-Shallot Butter
Baked White Sweet Potato with Maple-Pecan-Shallot Butter
Make the butter: Melt 1 Tbs. of the butter in a medium nonstick skillet over medium-low heat. Add the shallots and cook until well browned and slightly crisp, about 6 minutes. Set them aside to cool. In a small bowl, combine the remaining 6 Tbs. butter with the shallots, pecans, maple syrup, thyme, and 1/8 tsp. salt. Blend together with a spoon or fork until the ingredients are evenly
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Slow Cooker Short Ribs with Asian Pear, Ginger and Scallions
Slow Cooker Short Ribs with Asian Pear, Ginger and Scallions
Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper and lay the ribs, bone-side up, on a foil-lined baking sheet. Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.
Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot. Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth. Pour the sauce evenly over the ribs and add the chicken broth to the pot. Cover with the lid, set the slow cooker on low, and let the ribs stew for 9 to 11 hours.
When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter. Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs. (Alternatively, refrigerate overnight and scrape the fat off the top before reheating and serving.) Sprinkle on the chopped cilantro and serve the remaining sauce on the side.
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