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  • Writer's pictureThe Bulldog Inquirer

Seasonal Holiday Faves


By: Nina Valentini


Classic pan-fried bacon Brussel sprouts 


  • 4 strips thick-cut bacon 

  • 2 tbsp butter 

  • 1 pound Brussel sprouts, halved 

  • ½ large onion, chopped 

  • Salt and freshly ground black pepper 


  1. Cook bacon in a large skillet over medium heat until crispy 

  2. Remove to a paper towel-lined plate, then chop 

  3. In the same pan with the bacon fat, melt butter over high heat 

  4. Add onions and Brussel Sprouts and cook, stirring occasionally, until sprouts are golden brown (8-10 minutes) 

  5. Season with salt and pepper, to taste, and toss bacon back into pan 

  6. Then serve :) 


A Mr. Quarrington favorite: Salmon en croute 


  • Shallots 

  • Garlic 

  • Olive oil 

  • 1 bag frozen spinach 

  • Fresh dill, diced 

  • 1 tub crème fraiche 

  • 2 lemons (juice and zest) 

  • Salt and pepper 

  • 2-3 raw salmon filets, chopped and skinned 

  • Puff pastry, 2 sheets 

  • Egg wash 


  1. Fry shallots and garlic in olive oil, until brown 

  2. Add bag of frozen spinach and diced dill 

  3. When wilted, add 1 tub crème fraiche and lemon juice and zest 

  4. Season with salt and pepper, to taste 

  5. Leave to chill in fridge 

  6. Preheat oven to 400 degrees F 

  7. When cold, roll out one sheet of puff pastry 

  8. Place chopped raw salmon and filling on top 

  9. Place second sheet of puff pastry on top 

  10. Brush with egg wash 

  11. Place in oven and cook for 25 minutes or, until golden brown  

  12. Then serve :) 


Silver Dollar Latkes 


  • ¼ cup fine plain dried breadcrumbs 

  • 1 tbsp kosher salt  

  • 2 tbsp baking powder 

  • 1/8 tsp finely ground black pepper 

  • 3 pounds russet potatoes (3 or 4), peeled 

  • 1-pound onions (about 3 medium) 

  • 1 large egg 

  • 2 tbsp schmaltz (chicken fat), duck fat, or vegetable oil 

  • 2 tbsp vegetable oil 



  1. Place a wire rack on a rimmed baking sheet; line it with 2 layers of paper towels. Combine breadcrumbs, salt, baking powder, and pepper in a small bowl. 

  2. Using the large holes of a box grater or a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Open towel: toss mixture to loosen. Wring out again (excess moisture will lead to soggy latkes). 

  3. Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine. 

  4. Preheat oven to 425°. Heat 2 Tbsp schmaltz and 2 Tbsp oil in a large skillet over medium-high. Drop a small amount of latke mixture into skillet. If the fat sizzles around the edges, it’s ready (do not let it smoke). Working in 5 batches and adding more schmaltz and oil to skillet as needed to maintain about ⅛" fat, drop small spoonsful of mixture into pan, pressing gently with the back of the spoon or a spatula to flatten slightly. Cook latkes, occasionally rotating pan, until golden brown and cooked through, about 2 minutes per side. (You may occasionally need to pick out stray potato bits from oil if they start to burn.) 

  5. Transfer latkes to prepared rack and let drain. Remove paper towels and bake latkes in oven until all are warmed through and re-crisped, about 5 minutes. 

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