Cheese Red Pepper Latkes Food

CHEESE & RED PEPPER LATKES

Steps:

• In a large cast-iron or other heavy skillet, saute onions and red peppers in butter until tender. Add 1/4 cup garlic, celery salt and pepper; cook 1 minute longer. , Transfer to a large bowl. Add the potatoes, cheeses, flour, sour cream and remaining garlic; mix well., Heat 1/4 in. of oil in same skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into hot oil. Press lightly to flatten. Fry until golden brown, carefully turning once. Drain on paper towels. Sprinkle with parsley.

GOAT CHEESE, HONEY AND CHERRY PEPPER LATKE BITES

Steps:

• Cook the latkes according to package instructions.
• In a small bowl, whisk together the chopped cherry peppers, brine and honey. Spread a dollop of goat cheese on each latke. Top each with a spoonful of the cherry pepper mixture. Serve immediately.

JONATHAN WAXMAN'S RED PEPPER LATKES

Steps:

• Chop 1 bell pepper into small dice.
• Set aside.
• Cut remaining bell pepper in half.
• Cut 1 half into very thin strips.
• Mince other half almost to consistency of puree, and set aside.
• Saute corn, diced bell pepper, bell pepper strips and shallot in 1 tablespoon olive oil and butter 2 minutes.
• Season with salt and pepper to taste and stir in whipping cream.
• Simmer over medium-low heat 15 minutes.
• Set aside.
• Sift flour, baking powder and 1 teaspoon salt into bowl.
• Stir in milk and egg yolks.
• Beat egg whites until they form soft peaks, then fold into egg yolk mixture.
• Fold in reserved minced peppers.
• Lightly brush skillet with olive oil and heat over medium heat until drop of water sizzles.
• Spoon or pour 3-inch latkes into skillet and cook over medium heat, 2 to 3 minutes per side.
• To serve, place warm pepper-and-corn sauce on each plate and top with 2 latkes.
• Garnish with chives and cilantro.

ZUCCHINI LATKES WITH RED PEPPER JELLY

Steps:

• Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor(or box grater). Discard the center. Grate the potato and onion. Transfer the zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Move the veg. mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to mix.
• In a medium skillet, heat 2 tbls. of veg. oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over medium high heat until the edges are golden, about 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
• Arrange the latkes on a platter and top each one with a dollop of sour cream and a little red pepper jelly. Sprinkle with the scallion greens. Serve warm. At the bash, Rachel added thin slices of smoked trout on top of the pepper jelly. You may do this if you wish. Use 3 oz. of smoked trout, coarsely chopped.