By: Nina Valentini
Classic pan-fried bacon Brussel sprouts
Ingredients:
4 strips thick-cut bacon
2 tbsp butter
1 pound Brussel sprouts, halved
½ large onion, chopped
Salt and freshly ground black pepper
Directions:
Cook bacon in a large skillet over medium heat until crispy
Remove to a paper towel-lined plate, then chop
In the same pan with the bacon fat, melt butter over high heat
Add onions and Brussel Sprouts and cook, stirring occasionally, until sprouts are golden brown (8-10 minutes)
Season with salt and pepper, to taste, and toss bacon back into pan
Then serve :)
A Mr. Quarrington favorite: Salmon en croute
Ingredients:
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
Directions:
Fry shallots and garlic in olive oil, until brown
Add bag of frozen spinach and diced dill
When wilted, add 1 tub crème fraiche and lemon juice and zest
Season with salt and pepper, to taste
Leave to chill in fridge
Preheat oven to 400 degrees F
When cold, roll out one sheet of puff pastry
Place chopped raw salmon and filling on top
Place second sheet of puff pastry on top
Brush with egg wash
Place in oven and cook for 25 minutes or, until golden brown
Then serve :)
Silver Dollar Latkes
Ingredients:
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
Directions:
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.
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).
Transfer potato mixture to a large bowl; add breadcrumb mixture and egg. Toss with your hands to thoroughly combine.
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.)
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.