Potato Latkes, Spinach Artichoke Dip

FG_FoodProc Manual2 7/7/06 3:54 PM Page 27

Potato Latkes

Serves 12

The ever-popular potato pancakes of the Jewish kitchen make a wonderful appetizer, side dish, or even a vegetarian main course.

INGREDIENTS

8 medium baking potatoes, peeled

Spinach Artichoke Dip

Makes about 2 cups, 4 - 6 servings

Who said dip has to be a trip back to the fifties and a bunch of canned ingredients blended with cream cheese? Creamy mascarpone, goat cheese and Parmesan combine with artichokes and spinach to make this fabulous party dip. All it needs is hot, crusty French bread as an accompaniment to make a great summer appetizer or hors d’oeuvre.

1 medium onion, peeled Lemon juice

1 cup all-purpose flour

1 cup milk

1egg

1tablespoon baking powder

2 tablespoons unsalted butter, melted Peanut oil

Freshly grated nutmeg Salt and pepper to taste Watercress, for garnish Caviar, for garnish (optional) Applesauce, for garnish (optional)

INGREDIENTS

3 bunches spinach, washed, stems removed

1 10 - ounce package

frozen artichoke hearts, thawed

1 cup mayonnaise

1/3 cup mascarpone cheese 1/3 cup crème fraiche

1/4 cup freshly grated Parmesan cheese

2 tablespoons goat cheese

2 tablespoons roasted garlic

1 tablespoon lemon juice

1 teaspoon salt

1/4 teaspoon black pepper

Topping

1/4 cup freshly grated Parmesan cheese 2 tablespoons breadcrumbs

1/4 teaspoon paprika

Crème fraiche or sour cream, for garnish

METHOD

1With the shredding blade large side up in your food processor shred the potatoes and onions and transfer into a large mixing bowl. Toss them with a squeeze of lemon juice. A handful at a time, squeeze out as much liquid as possible from the shreds.

2In another mixing bowl, stir together the flour, milk, egg, baking powder, and nutmeg. Stir this batter into the potatoes and then stir in the melted butter.

3Heat a large, heavy skillet over medium-high heat. Add an even film of peanut oil about 1/4 inch deep and, when it is hot, form pancakes about 1 heaping tablespoonful large, spreading out and smoothing the top surface with the back of the spoon. When the undersides are golden brown, about 3 minutes, use a metal spatula to flip the pancakes over and cook until their other sides are browned.

4Serve the pancakes as a side dish or appetizer, garnished with watercress. If serving as an appetizer, also accompany the pancakes with your choice of caviar or applesauce, along with some crème fraiche or sour cream.

Recipe courtesy Wolfgang Puck

METHOD

1In large metal sieve, blanch one bunch of spinach for about 1 minute in large pot of boiling water. Transfer in sieve to bowl of iced water and leave for 30 seconds. Remove sieve from water and with the back of a large metal spoon drain out excess water. Set aside. Repeat with remaining bunches of spinach.

2Place artichokes in bowl of your food processor fitted with the S- Blade. Process for about 5 to 7 seconds or until very coarsely chopped. Pre-heat oven to 375 degrees F.

3Add mayonnaise, mascarpone cheese, crème fraiche, Parmesan, goat cheese, roasted garlic, lemon juice, salt and pepper. Process for another 5 seconds or until combined.

4Add blanched spinach and pulse a few times or until well blended. The dip should still have some texture and not be completely smooth. Spoon into a shallow ovenproof dish.

5In small bowl combine all ingredients for topping and sprinkle over spinach dip. Bake in a 350 degrees F oven for about 15 to 20 minutes or until heated through and top is golden brown. Serve hot surrounded by slices of crispy French bread or crackers.

Recipe courtesy Wolfgang Puck