Next-Level Latke

Scaling down holiday plans for socially distant celebrations will require a number of sacrifices, but certain things are not negotiable. If nothing else, there absolutely must be latkes. Trimming a standard recipe down to two or three servings would be simple enough, but the trouble is the amount of effort the process still demands. My parents go through great pains to make the very best latkes, which strikes me as an entirely overwhelming ordeal to go through for one solo meal.

I’m taking it easy for Hanukkah and making a single, giant latke that takes far less work than your typical potato pancake. Frozen hash browns are the real power players here, cutting prep time and reducing the number of dishes by at least a quarter. Using a liberal amount of oil to properly honor the biblical miracle, the whole mixture goes into the skillet all at once.

Practically cooking itself without any fuss, it takes only one decisive flip, searing to a darkly golden, impeccably crispy finish on both sides. Tender potatoes flecked with onion bind together in this grande galette, which might alternately be considered a torte, rosti, or a jumbo hash brown. At least for me, it strikes the pitch-perfect notes for latke nostalgia.

Slice into wedges to serve as a side, or use the whole thing as a base to pile high with all the toppings your heart desires. Beyond the main festive event, it would be great as a breakfast option, lavished with some carrot lox. You could even serve it a bit later in the month as New Year’s hors d’oeuvres, sliced into elegant, thin fingers and crowned with vegan caviar.

There is one good thing to come of these solitary celebrations… No need to share.

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December 11, 2020December 12, 2020

Hannah (BitterSweet)7 Comments

Potatoes for President

Like many strangely compelling trends, it all started as a silly hashtag.

#Potatoesforpresident was a random phrase that popped into my head during the previous election cycle, a small nod to my frustration over lackluster candidate options. Tinged with a whiff of frustration and the omnipresent craving for comfort, potatoes just stood out as the spuds for the job.

Potatoes themselves are diverse, proliferating across the globe in all colors of the rainbow. Far beyond white waxy varieties, purple, orange, yellow, and more speak to a wider range of flavors than just basic bland starch.

Endlessly adaptable, versatile, and accommodating, most potatoes can be eaten either cooked or raw, hot or cold. Spiralized, roasted, boiled, steamed, baked, scalloped, simmered, sauteed, mashed, fried, dried, juiced, distilled, blended, or stuffed, your humble potato is there for you, ready for the job.

Persevering through the bleakest of harvests, they’ve withstood the test of time. Unlike most fresh produce, they’ll keep at room temperature for months in the right conditions, good as the day they were unearthed. Potatoes are there for you when you need them, no matter what.

It’s never been more important to vote, so make it count. I’ll still be going to the polls to cast a real ballot on November 3rd, but at home, I’m always going to back this culinary campaign. #Potatoesforpresident, until we get someone in the Oval Office with even slightly more of a brain.

Here are a few of my favorite spuds to keep you company in the meantime.

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November 2, 2020November 2, 2020

Hannah (BitterSweet)17 Comments

A Whole Latke Love

Contrary to the frequently perpetuated oversimplification, latkes are not potato pancakes. They’re not hash browns nor patties, neither nuggets, tots, nor home fries. “Shredded potato clusters” don’t quite do them justice, but it’s hard to explain such a disarmingly simple dish. Sometimes it easier to describe what they aren’t, rather than what they are- Or ought to be. Strong opinions exist about what makes a proper latke, but in my family, that only means one thing: thin, crispy, silver dollar disks of starchy ribbons, all bound together with a scant handful of matzo meal and a whisper of yellow onion for seasoning. Deeply browned around the edges with a tender interior, some more so than others to appease a diverse crowd, they’re made by the pound and scaled up by tens; never trimmed back, never turned down. Rarely do leftovers survive the main meal, no matter how many buttery Yukon golds press through those sharp spinning grates.

For as long as I can remember, Hanukah has meant the smell of canola oil wafting through the house come midday, long before the menorah comes out or the table is set. My parents work in concert to sling the edible oily miracles well in advance of arriving guests to hide the laborious demands of each painstakingly shaped round. My mom stands guard inside the kitchen, cutting down armies of potatoes to form the raw fuel for this fire. Conveying them in heaping stock pots to my dad, he then dutifully, patiently shallow fries them outside on the grill. Through the bitterly cold winds, freezing rain, hail, snow, and thunderstorms, he faces the elements with steely resolve. There’s no Hanukkah celebration without the latkes, and they’re not about to cook themselves.

I’ll start by assembling my plate daintily, politely spearing two or three small clusters to save enough for the crowd, but after the first bite, proper manners quickly fall by the wayside. Seconds consist of a half sheet tray of the potato gems, shamelessly slathered with enough sour cream to sink a ship, if not lavished with a truly decadent crown of seaweed caviar. From age 3 to 30, if I don’t end the night with grease stains on my shirt and crispy potato shrapnel tangled in my hair, then it isn’t a real holiday dinner with my family.

Latkes aren’t the point here, despite their dominance on festive menus and historical authenticity- Or lack thereof. Latkes are about symbolism, taking on whatever meaning you assign them on this holy, yet entirely ordinary winter day. Latkes are whatever you want them to be, but the only way I’ll ever want them is back east in the house where I grew up, my parents lovingly slinging them from dawn to dusk. No recipe on Earth could ever recreate that kind of experience.

December 2, 2018December 1, 2018

Hannah (BitterSweet)6 Comments

Bowl Me Over

Even the auto-correct function on my phone knows me better than to suggest I might be a sports fan. After typing in a casual comment about the upcoming Superbowl, I glanced back to discover that, unbeknownst to me, the conversation had suddenly become about a “superb owl.” Thank goodness we have such advanced artificial intelligence to set me straight here, but now I’m unreasonably curious about what would make any average owl truly “superb.”

Technological tangents aside, it’s true that I have no intention of suddenly becoming a football aficionado. I am, however, quite passionate about a different sort of super bowl, born of a much more satisfying sort of culinary action, and with far less potential for full-contact injuries. In recent days I’ve shared two of these superlative bowl-based meals on Go Dairy Free that would be ideal for the cold days of February ahead.

When you’re craving a bite of comfort, few dishes can rival the universal appeal of mashed potatoes and gravy. This all-in-one Mashed Potato Bowl with Creamy Cashew Gravy is savory and deeply satisfying, layered with a mélange of seasonal vegetables and hearty plant-based protein. Best of all, each component can be prepped separately in advance and thrown together in short order.

Dressed in a stunning shade of lavender and studded with deep purple gems, it’s easy to see at a glance that this is no average potato soup. Thai flavors meld with unsweetened coconut milk in my Purple Potato-Eater Chowder to create a warming, soulful, yet remarkably delicate brew. Plain purple potatoes are responsible for the unmistakable color, although purple sweet potatoes could be swapped in for a richer flavor.

Whether you’re gearing up for game day or on the lookout for exceptional birds of prey this weekend, you’ll want these recipes on hand for some hearty, healthy eats. Hit the links for details!

February 3, 2017February 2, 2017

Hannah (BitterSweet)9 Comments

Oktuberfest

Who had the baffling idea to name the annual German beer and food extravaganza “Oktoberfest” when the majority of the celebration takes place in September? Perhaps it was a subtle method of throwing outsiders off the trail of free-flowing booze, because it certainly does succeed in disorienting me every year. No matter how carefully I plan, I can never seem to hit this moving target with an appropriately timed blog post- Despite the fact that it’s actually standing still. Maybe that clouded vision is just all the alcohol talking.

On this, the last day of the month, I’m here to say that at last, victory is mine! Best of all, the festivities are officially sanctioned to drag on for at least another week, so you have plenty of time to get into the kitchen and whip this one up. You’ll want to revisit the recipe well beyond the scope of drunken revelries though, so make sure you keep it on file well beyond these ambiguous dates.

Dreaming of all the most comforting foods to help soak up a pint or two and inspired by the German theme, potatoes were an obvious base for a suitably hearty accompaniment. Tender potatoes are served warm, tossed with meaty “sausage” crumbles simmered in a bit of the golden elixir itself, contrasted by the crisp bite of tart green apple and the satisfyingly sour foil of fresh sauerkraut. A far cry from your Aunt Betty’s mayonnaise-soaked picnic fare, I hesitate to ascribe it the title of “potato salad,” because this autumnal melange is truly a different beast altogether. Celebrate the humble spud, don’t hide it in that gelatinous white goop! A simple mustard vinaigrette brings everything together, without weighing the dish down.

Teetotalers are welcome to replace the beer with vegetable broth, to no ill effects. Even if you can’t ever place Oktoberfest in the correct month like me, you can still celebrate Oktuberfest any time of year.

Yield: Makes 6 - 8 Servings

Oktuberfest Warm Potato Salad

Name: Oktuberfest Warm Potato Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: German
Ingredients: 1 Pound Yukon Gold Potatoes, Diced; 1 Pound Baby Red-Skinned Potatoes, Halved; 1/2 Large Sweet Onion, Quartered and Thinly Sliced; 2 Cups Vegan Sausage Crumbles; 1/2 Cup Sauerkraut, Thoroughly Drained; 3/4 – 1 1/4 Cup Beer; 1 Tart Green Apple, Cored, Quartered, and Sliced; 1 Tablespoon Whole Grain Mustard; 1 Tablespoon Red Wine Vinegar; 1/4 Cup Olive Oil, to Taste; Salt and Pepper

Tender potatoes are served warm, tossed with meaty “sausage” crumbles simmered in a bit of the golden elixir itself, contrasted by the crisp bite of tart green apple and the satisfyingly sour foil of fresh sauerkraut. A simple mustard vinaigrette brings everything together, without weighing the dish down.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 Pound Yukon Gold Potatoes, Diced
1 Pound Baby Red-Skinned Potatoes, Halved
1/2 Large Sweet Onion, Quartered and Thinly Sliced
2 Cups Vegan Sausage Crumbles
1/2 Cup Sauerkraut, Thoroughly Drained
3/4 – 1 1/4 Cup Beer
1 Tart Green Apple, Cored, Quartered, and Sliced
1 Tablespoon Whole Grain Mustard
1 Tablespoon Red Wine Vinegar
1/4 Cup Olive Oil, to Taste
Salt and Pepper

Instructions

Bring a large pot of water to a boil before adding in the potatoes. Simmer gently to prevent them from breaking up, and cook until fork tender; about 10 minutes. Thoroughly drain but do not rinse.
Meanwhile, in a medium skillet, combine the sliced onion with the “sausage” crumbles, drained sauerkraut, and 3/4 cup of the beer. Simmer until the beer has been almost entirely absorbed, the onions are tender, and sausage crumbles are warmed through. Add more beer as needed if it cooks down too quickly, to prevent anything from sticking to the bottom of the pan and burning.
Toss the sliced apple into a large bowl with the cooked potatoes and sausage crumble mixture. Separately, whisk together the mustard, vinegar, and oil before pouring the dressing in as well. Stir thoroughly but gently so as not to mash the potato pieces. Season with salt and pepper, to taste.
The potatoes will continue to absorb the dressing as the salad sits, so don’t be afraid to add an extra tablespoon or two of beer into the mix if preparing it in advance.
Serve warm or at room temperature, with a frosty mug of beer on the side for maximum enjoyment.

Notes

Try the Vegan Italian Sausage Crumble recipe here, or substitute meatless ground beef with these additional spices: 1/2 teaspoon dried sage, 1/2 teaspoon fennel seeds, and 1 teaspoon dried thyme.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 426Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 40mgSodium: 637mgCarbohydrates: 39gFiber: 4gSugar: 10gProtein: 11g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

September 30, 2016June 25, 2020

Hannah (BitterSweet)5 Comments

All-Purpose Eats

Patience is not one of my strengths, as any members of my family could attest, and this painfully slow, barely visible advancement of spring is driving me mad. Bolting up and out of bed upon spying little green buds through my bedroom window, I race downstairs to assess the weather… Only to discover yet another clammy, grey morning laying in wait. Feeling thoroughly ambushed by this disappointment, it’s difficult to know how best to displace that negative emotion. Typically taking to the kitchen and channeling frustrations and joys alike into something edible, the lack of seasonal produce has made even that a daunting task at times. So, let’s talk about season-less food, because it’s not all frozen or found in an aluminum can.

One could argue that potatoes are best harvested in the cooler months, but unlike so much other produce, these tubers keep so well and for so long, that they’ve effectively lost their seasonality through modernization. Unless you’re growing your own spuds (and more power to you, in that case) anyone and everyone should have easy access to dozens of varieties, all year round. Having them at the average cook’s disposal for 365 days of the year has led them to morph and mutate into dishes appropriate for any occasion, hot and cold, rich and light- You name it, there’s a potato for that.

And so I land at the recipe, with what some might find a boring, nothing-special baked potato. However, I have yet to meet a single soul who could claim to dislike such a dish, so that sounds pretty darned special to me. The real take-away from this piece though are the tofu croutons. If nothing else, ‘taters or not, you’ve got to give those crispy, savory, and somewhat salty little toppers a go. Plus, if you happen to be lucky enough to enjoy a more cooperative spring, you could just as well pile them on top of fresh, seasonal salads. As for me… I’ll just keep enjoying those potatoes a bit longer.

Yield: Makes 4 Servings

Loaded Baked Potatoes with Tofu Croutons

There's no wrong way to bake a potato, but the crispy, savory tofu toppers really turn the humble spuds into a memorable meal.

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

Crispy Tofu Croutons:

2 Tablespoons Olive Oil
2 Tablespoons Soy Sauce
1 Tablespoon Rice Vinegar
1/4 Teaspoon Salt
Pinch Freshly Ground Black Pepper
1 14-Ounce Package Extra-Firm Tofu, Drained and Pressed for 30 Minutes

Baked Potatoes:

4 Medium Baking Potatoes, Such as Russet
1/4 Cup Olive Oil
1 – 3 Tablespoons Unsweetened Soy Milk
1/2 Teaspoon Salt
Pinch Sweet Paprika
2 Scallions or a Handful of Fresh Chives, Thinly Sliced
1 Cup Roughly Chopped Steamed Broccoli
1/2 Cup Roughly Chopped Roasted Peppers
Vegan Cheddar “Cheese” (Optional)
Avocado, Diced (Optional)

Instructions

Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil.
In a resealable plastic container, combine the oil, soy sauce, vinegar, salt, and pepper, and stir well.
Cut your tofu into very small cubes, about 1 cm each, keeping them as uniform as possible to ensure even baking. Place them in the container with the marinade, seal the container, and shake gently to coat the cubes in the mixture. Let rest until the oven comes up to temperature.
Transfer the tofu cubes and excess marinade to your prepared baking sheet, and spread them out into one even layer. Bake for 60 – 75 minutes, stirring every 20 minutes or so, until evenly browned.
Meanwhile, prepare your potatoes by washing them and cutting a slit into the top of each, to vent the steam. Place them in the oven alongside your tofu, and check for doneness at about 60 minutes. The
skins will be slightly crispy, and they should be fork tender on the inside.
Let the potatoes cool for at least 10 minutes, and then scoop out the insides, leaving a thin layer of potato around the skins so they don’t collapse. Place them in a medium bowl, along with the olive oil, 1
tablespoon of soy milk, the salt, and paprika. Use a potato masher or fork to break up the potato and incorporate the other ingredient. Don’t overdo it, a little bit of chunkiness is perfect! If necessary, add more soymilk until it reaches your desired texture, and then add in the scallions, broccoli, and roasted peppers. Mix well to combine. Spoon the mashed potatoes back into the skins, and top with the tofu croutons.
Finish off with a sprinkle of vegan “cheese” and/or diced avocado, if desired.