Crispy Potato Pancakes

Savory pancakes, anyone?

Crispy Potato Pancakes
Yield: 4 servings
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
2 1/2 cups mashed potato
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper, to taste
2 large eggs, beaten with 1 tablespoon milk
1 cup panko breadcrumbs
olive oil, for frying

Directions:
1. In a shallow dish, combine flour, garlic and onion powders. Season generously with salt and pepper.
2. Divide the mashed potato into 8 equal portions and form each into patties.
3. Dredge patties in the flour mixture. Dip in the egg/milk mixture, then coat with panko breadcrumbs. Shake to remove excess. Repeat the same process for the remaining patties.
4. Heat a large skillet over medium-high heat and coat with olive oil. Cook the patties until golden on each side. Transfer onto a paper towel-lined plate. Top with sour cream or plain greek yogurt.

Recipe by JG

Lamb Koftas

Instead of using bamboo skewers, I wanted to try out something different. Just because I was curious. As it turns out, there was a subtle hint of sweetness added on to the flavor of the lamb.

Lamb Koftas
Yield: 8 servings
Prep time: 10 hours (includes resting)
Cook time: 25 minutes

Ingredients:
1 pound ground lamb
2 teaspoons garlic powder
1 tablespoon onion powder
3 tablespoons chopped fresh cilantro
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 teaspoon salt
1/2 cup panko breadcrumbs
1 large egg
8 pineapple skewers*

Directions:
1. In a large bowl, combine all ingredients together, except the skewers. Cover and refrigerate overnight.
2. Preheat the oven to 350ºF. Line a baking sheet with foil. Insert a cooling rack that fits inside the baking sheet. Set aside.
3. Divide the lamb mixture into 8 balls. Form each ball around the tip of the skewer, flattening into a 3-inch oval. Repeat with the remaining skewers.
4. Bake for 25 minutes, or until the lamb has cooked to your desired degree of doneness. Serve with store-bought or homemade tzatziki sauce.

Notes:

• I used the pineapple core and cut them lengthwise.

Recipe adapted from AllRecipes

Caramelized Onion and Mushroom Tarts

I guess it’s safe to call this one a winning recipe when I got a two thumbs up sign from my in-house food critic.

Caramelized Onion and Mushroom Tarts
Yield: 1 dozen
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:
1 tablespoon olive oil
1 large onion, thinly sliced into half moons
salt & pepper, to taste
1 teaspoon granulated sugar
3 tablespoons unsalted butter, divided
8 ounces baby bella mushrooms, finely chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons fresh lemon juice
2/3 cup gruyere cheese, shredded
12 slices wheat bread

Directions:
1. Heat the oil in a large skillet on medium-high heat. Add the onion and sauté for a minute. Season with salt and pepper. Cook until translucent, about 2 minutes. Reduce heat to medium-low then stir in the sugar. Cook until the onion caramelizes, about 15 minutes.
2. Add one tablespoon of butter. Once it melts, add the mushrooms and thyme. Fry gently until the mushrooms are soft and have released their moisture. Stir in the chopped parsley and lemon juice then remove from heat to cool.
3. Preheat the oven to 400ºF. Melt the remaining two tablespoons butter and use it to grease a 12-cup muffin pan. Set aside.
4. Using a 3-inch round cookie cutter, cut out a circle from each bread slice.
5. Press a bread circle gently into each muffin cup. Spoon a tablespoon of mushroom filling then top with grated gruyere.
6. Bake for 15 minutes, or until golden and bubbly.
7. Serve warm.

Recipe adapted from Selma’s Table

Caramelized Onion and Tomato Jam

My toasts have always been paired with the sweet, fruity type of jams. I sure am going to start having more of the savory ones from now on.

Caramelized Onion and Tomato Jam
Yield: about 1 cup
Prep time: 10 minutes
Cook time: 2 hours

Ingredients:
1 tablespoon unsalted butter
2 medium yellow onions, finely sliced
6 medium roma tomatoes, peeled, cored, seeded, and finely chopped
1/3 cup granulated sugar
3 tablespoons light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Directions:
1. Melt the butter in a large heavy-bottomed stainless steel saucepan over high heat. Add the onions and cook, stirring frequently, until the bottom of the saucepan is glazed in a pale brown fond, about 5 minutes.
2. Add 2 tablespoons water and scrape up fond with a wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.
3. Add the tomatoes, both sugars, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine.
4. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 1 to 1 1/2 hours.
5. Remove from heat. Transfer jam to a an airtight container and store in refrigerator for up to two weeks.

Notes:

• I topped a fried egg on my toast, too. Delish!

Recipe adapted from Joshua Bousel, Serious Eats

Sweet and Spicy Turkey Meatballs

I was browsing for appetizer ideas and stumbled upon this one on Pinterest. I was skeptical with the amount of chili sauce, but the taste was balanced by the sweetness of the jelly. They were really good!

Sweet and Spicy Turkey Meatballs
Yield: 4-6 servings
Prep time: 2 minutes
Cook time: 6 hours

Ingredients:
1 1/4 cups grape jelly
1 12-ounce jar of chili sauce (Heinz)
2 pounds frozen turkey meatballs

Directions:
1. Pour the grape jelly and chili sauce in the slow cooker insert and mix until fully combined. Dump the meatballs and stir until they’re all coated.
2. Cook on low for 6 hours, stirring occasionally.
3. Serve hot.

Recipe by JG