recipe archive
Basil, Pine Nut & Zucchini Borekas
Roasted Corn, Feta, Edamame & Scallion Salad
Eggplant, Walnut & Honey Dip
Parmesan Potato Puffs with Lemon-Chive Crême Fraiche
Quinoa Fritters With Lemon-Horseradish Mayonnaise
Dried Apple & Toasted Hazelnut Haroset
Sephardic Haroset
Horseradish-Crusted Cedar Plank Salmon with Roasted Brussels Sprouts and Garlic
Dill-infused Chicken Soup with Herbed Matza Ball "Gnocchi"
Honey-Whipped Sweet Potatoes
Quinoa and Parsley Salad with Currants
Thyme-Roasted Vidalia Onions
Brown Sugar and Chili-Braised Brisket
Red Wine-poached Pears
Chocolate Wafer Cookies
Honey and Red Wine-Braised Short Ribs


Parmesan Potato Puffs with Lemon-Chive Crème Fraiche
Makes about 20 puffs

3 medium Idaho potatoes (about 1 1/2 lbs), peeled and cut into large cubes
1 cup (about 1 1/2 oz ) grated Parmigiano-Reggiano cheese
2 eggs, beaten
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

4 cups canola oil for frying

Lemon-Chive Crème Fraiche

1 cup crème fraiche (or sour cream)
1 tablespoon minced chives, plus more for garnish
grated zest of 1 lemon (try to use a very fine grater, like a Microplane)

Potato Frtters:

1. Place potatoes in a 4-quart stockpot. Cover with cold water and bring to a boil. Boil until potatoes are easily pierced with a fork, about 15 minutes.

2. Drain and let potatoes cool. When potatoes are cool, peel and place in a large bowl. Using a potato ricer, food mill or masher, work potatoes until smooth, making about 2 1/2 -3 cups total.

3. Add eggs, salt and parmesan cheese and baking powder and mix to incorporate.

4. Heat oil in a cast-iron skillet or frying pan over medium-high heat until hot but not smoking, about 360-375°F. Working with about 1 1/2 tablespoons at a time, roll potato mixture into round balls. Working in batches, drop balls into oil and fry approximately 2-3 minutes, or until golden brown and crispy.

5. Remove with a slotted spoon and drain on paper towels. Serve with Lemon-Chive Crème Fraiche.

Note: puffs may be kept warm for up to one hour in a 200°F oven.

Lemon-Chive Crème Fraiche:

Combine all ingredients in a bowl. Mix to incorporate. Let rest for an hour.

Recipe © 2010 Adeena Sussman