MUSHROOM GRAVY ~ TASTE AND CREATE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with PJ from Seduce Your Tastebuds. I love being paired with someone from another country as I inevitably learn sooooooo much, not to mention get to use my metric conversions.  I chose her Mushroom Gravy recipe. I chose it because I love mushrooms, but also for the unique way she makes it – in the pressure cooker!  Genius, pure genius!  I made pork cutlets and mashed potatoes for it to go on. And everyone loved it!
PJ’s recipe:

Button mushrooms – 200grams , washed , pat dried and quatered
Onion- 1, chopped
Tomato – 1, chopped
Curry leaves- a few
Coriander powder- 1 teaspoon
Chilli powder -1 teaspoon
Oil- 2 teaspoons
Salt to taste

Saute with a little oil and grind to a smooth paste with a little water

Pearl onions- 5 numbers
Green chilli – 1
Aniseed- 1/2 teaspoon
Poppy seeds- 1 teaspoons
Cashewnuts- 5 numbers
Ginger- 1″ piece
Garlic- 2 cloves

  1. In a pressure cooker, heat oil and saute onion till translucent
  2. Put in tomato and cook till soft.
  3. Add the curry leaves, ground paste, coriander powder, chili powder, salt and mix well.
  4. Cook for a couple of minutes. Sprinkle a little water if the mixture is very dry.
  5. Put in the mushrooms and add 1/2 cup of water. Take care in this stage as water oozes out of mushrooms while cooking so adding too much water will make the gravy very watery.
  6. Pressure cook this for 1 whistle or 8- 10 minutes.

Once the pressure releases,transfer into a serving dish and serve garnished with coriander leaves.

Note :

  • If the gravy becomes watery, cook uncovered for some time till the gravy reaches the desired consistency.
  • Instead of cashew/ poppy seeds, grated coconut can be used.
  • For a different flavor, garam masala/ sambar powder can be added in step 3

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      PO’ BOY BEEF WELLINGTON & TASTE and CREATE

      Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog. 
      This month my partner is Kat from STUDY FOOD.  She has some really interesting recipes, but I settled on one that my family would eat LOL without asking. “What’s in this?”  I get a bit too creative at times so wanted to treat them to a straight forward home style meal.  So I chose her Po’ Boy Wellingtons because I just loved the irony of students eating beef wellington, a previously reserved for the rich recipe.  Hubby gave them 2 thumbs up!  They were wonderful and I think I’ll make them again using hamburger steaks next time. Even more PO Boy!! LOL
      Kat’s recipe in black, my adaptations in red:
      Beef: Here, I only had bolar (blade) roast – which I cut a 350g steak from. Because bolar has a reputation of sometimes coming out tough – I marinaded it in the juice of two lemons, a tsp of olive oil, salt and pepper for an hour a side – hoping that the acid in the lemon juice would break down some of the fibres while the oil would stop the meat from drying out too much… If you’re using rump steak, or another, more tender mean you can leave that bit out…  If using Bolar Beef:  Bake your beef, SLOWLY for 45ish minutes @ 150 degrees while wrapped in foil – this’ll make your Beef Wellington a little dryer than strictly desirable (unless you like your meat well done, in which case it’ll be just the same as normal….) but it should also make it somewhat more tender than partially or fast baked Bolar.

      If using not Bolar Beef:  Before browning the meat I  like to rub a little more olive oil, salt and pepper into each side – just to add flavour.  Brown the meat on all sides over LOW heat. You are only browning the beef NOT cooking it – so don’t leave it on the heat for too long! Once all sides of the steak are browned wrap it in foil and leave it to cool before shrouding in pate, mushrooms and pastry…
      The purpose of browning the meat first is not only to add flavour but also to prevent it from leaking onto the pastry later.


      LOL Kat didn’t quite know what my flank steak was all about and I really didn’t know what her Bolar beef was about, but I did google it and then set off to buy my meat, but was distracted by the wonderful manager’s special markdowns that were going on at the end of my local store’s meat counter.  OOH, top sirloin at rock bottom prices – SOLD!

      Duxelles: hubs won’t eat mushrooms so I had to get creative here.  I had some left over roasted carrots and some sauteed brussels sprouts.  I was making dinner for 3 so opted to make each one a different flavor, but boy did I mess up the kitchen!!
      10 grams butter
      1 teaspoons oil
      1/2 a tiny onion (or shallot, I guess…) diced as fine as you can
      3 cloves garlic, minced or very finely diced
      80 grams mushrooms – chopped into the finest dice you can manage
      1 teaspoons dried, mixed herbs
      2 tablespoons milk

      • Melt the butter in a frying pan with the teaspoon of oil over LOW heat…
      • Briefly fry the onion and garlic until fragrant before adding the finely chopped ‘shrooms. When cooking the mushrooms you may notice that they soak up all the butter pretty quickly – keep stirin’ ’em over low until they release the butter again and begin to brown. At this point add the dried herbs.
      • Continue to fry the mushrooms/onions etc until the pan starts to dry out a little – now pour in the two tablespoons of milk. Cook until as much of the milk has evapourated as you think will happen and the mixture is a dry-ish paste.
      • I tip mine out of the frying pan and into a sieve over a bowl – just in case there’s anymore liquid to drip off…
      Crepes: (Kat advises against cooking these in a bowed pan – it makes life very difficult) I skipped this as I used Pepperidge Farm Puff pastry and this was just more than we needed.
      1/4 cup flour
      1 egg
      2 tablespoons milk
      1 teaspoon oil
      • Whisk all ingredients together in a bowl and allow to sit for and hour or so. The mix will be fairly liquid – but it will thicken over time.
      • Once rested, fry 1/2 of the mix at a time in a non-stick frying pan until cooked through on both sides. Set aside to cool.
      Pate: I skipped this too – just more than we needed.
      Kat borrowed some homemade pate from a flatmate – she loosely followed this recipe for Chicken Liver Pate from this month’s Foodtown Magazine.

      Pastry:
      Kat used shop bought pastry – because that’s what she had! And so did I!

      Final Assembly:

      • Cut cooked steak into two. I cut them before cooking
      • Cut pre-rolled pastry square into two.
      • Butter, egg or water the edges of your pastry with whatever you have handy… I used egg
      • Lay your pancakes on each of the pastry pieces and cut to fit. I omitted.
      • Spread half of the pate (I omitted) and half of the duxelles over each of the pastry/pancake halves.
      • Plonk steak pieces in the middle and wrap pastry over it sealing all edges/gaps… 
      • Place on a cookie rack on a baking tray – seam side down. 
      • Make slits half-way through the pastry (purely aesthetical) and brush with egg or butter or milk… I used a butter egg mixture
      • Bake @ 220 for 20-30 minutes, until pastry is golden and crispy. I used 400 F.
      This recipe was a raving success!! Tasty, yummy and well worth the time and effort to make the 3 different veggies!
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      PERFECT BROWNIES

      Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  My partner this month is Laura from Tasteful Diversions. I spent a lazy afternoon perusing her recipes and was intrigued by her recent brownie recipe.  Laura had adapted the recipe from Cook’s Illustrated and I opted to follow her version.  These brownies were awesome.  Hubby gave them 2 thumbs up!  I added a Mocha cream cheese frosting and they really were perfect!
       PERFECT BROWNIES 

      1/3 cup Ghiradelli unsweetened cocoa
      1/2 cup plus 2 tablespoons boiling water
      2 ounces Baker’s unsweetened chocolate, finely chopped
      4 tablespoons unsalted butter, melted
      1/2 cup plus 2 tablespoons safflower oil
      2 eggs
      2 egg yolks
      2 teaspoons vanilla extract
      2 1/2 cup sugar
      1 3/4 cup all purpose flour
      3/4 teaspoon salt
      6 ounces dark chocolate chips (those melty ones you get in bulk to make fondue with at the grocery store) I used Whole Foods brand

      • Preheat oven to 350°. 
      • Line 13×9 pan with foil; spray lightly with cooking spray. 
      • In a large bowl, whisk cocoa and boiling water together until smooth. 
      • Add in unsweetened chocolate and continue to whisk until chocolate is melted. 
      • Whisk in melted butter and oil. (CI notes at this point that the mixture may look curdled; I have not had this issue.) 
      • Whisk in sugar. 
      • Stir in eggs, yolks, and vanilla until all ingredients are fully incorporated. 
      • Fold in chips.
      • Pour batter into prepared pan and bake at 350° 30-35 minutes, until a toothpick inserted halfway between edge and center comes out clean. 
      • Remove from oven and allow to cool in pan on a rack for 1 1/2hrs. 
      • Using foil, remove brownies from pan and place on rack to cool another hour before serving.*

      *Laura said, “Okay look, this is 2 1/2 hours of cooling time. I don’t know about you, but there is no chance in hell that fresh brownies are going to get that much alone time at my house. I usually make it about 45 minutes before I start cutting” and I wholeheartedly concur!

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      PERFECT BROWNIES

      Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  My partner this month is Laura from Tasteful Diversions. I spent a lazy afternoon perusing her recipes and was intrigued by her recent brownie recipe.  Laura had adapted the recipe from Cook’s Illustrated and I opted to follow her version.  These brownies were awesome.  Hubby gave them 2 thumbs up!  I added a Mocha cream cheese frosting and they really were perfect!
       PERFECT BROWNIES 

      1/3 cup Ghiradelli unsweetened cocoa
      1/2 cup plus 2 tablespoons boiling water
      2 ounces Baker’s unsweetened chocolate, finely chopped
      4 tablespoons unsalted butter, melted
      1/2 cup plus 2 tablespoons safflower oil
      2 eggs
      2 egg yolks
      2 teaspoons vanilla extract
      2 1/2 cup sugar
      1 3/4 cup all purpose flour
      3/4 teaspoon salt
      6 ounces dark chocolate chips (those melty ones you get in bulk to make fondue with at the grocery store) I used Whole Foods brand

      • Preheat oven to 350°. 
      • Line 13×9 pan with foil; spray lightly with cooking spray. 
      • In a large bowl, whisk cocoa and boiling water together until smooth. 
      • Add in unsweetened chocolate and continue to whisk until chocolate is melted. 
      • Whisk in melted butter and oil. (CI notes at this point that the mixture may look curdled; I have not had this issue.) 
      • Whisk in sugar. 
      • Stir in eggs, yolks, and vanilla until all ingredients are fully incorporated. 
      • Fold in chips.
      • Pour batter into prepared pan and bake at 350° 30-35 minutes, until a toothpick inserted halfway between edge and center comes out clean. 
      • Remove from oven and allow to cool in pan on a rack for 1 1/2hrs. 
      • Using foil, remove brownies from pan and place on rack to cool another hour before serving.*

      *Laura said, “Okay look, this is 2 1/2 hours of cooling time. I don’t know about you, but there is no chance in hell that fresh brownies are going to get that much alone time at my house. I usually make it about 45 minutes before I start cutting” and I wholeheartedly concur!

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      SNICKERDOODLES with TASTE & CREATE

      Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  My partner this month is Carol from NO REASON NEEDED for our 3rd pairing. I spent another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for a comfort favorite of ours snickerdoodles. Carol’s recipe is here.

      SNICKERDOODLES
      1 1/2 cups sugar + 1/4 cup sugar
      1 cup butter, softened
      2  eggs
      2 3/4 cups flour
      2 teaspoons cream of tartar

      1 teaspoon baking soda
      1/4 teaspoon sea salt
      2  teaspoons ground cinnamon

      • Heat oven to 400ºF.
      • Mix 1 1/2 cups sugar, butter and eggs in large bowl. 
      • Stir in flour, cream of tartar, baking soda and salt.
      • Shape dough into 1 1/4-inch balls. 
      • Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. 
      • Place 2 inches apart on ungreased cookie sheet.
      • Bake 8 to 10 minutes or until set. 
      • Remove from cookie sheet to wire rack.

      While our recipes varied quite a bit, the result was the virtually the same in taste and completely the same in that the plate was empty in no time flat!

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      IT’S TASTE & CREATE TIME – SLOPPY JOES

      The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  This month my partner is Debbi from Debbie Does Dinner Healthy.  Hubby requested Sloppy Joe’s for football food so I decided to try Debbi’s recipe and compare it to my beef version to see if hubby noticed a difference.
      Debbi’s Hearty Sloppy Joes
      Adapted from The Life and Loves of Grumpy’s Honeybunch
      3 pounds ground turkey
      2 teaspoon each salt and pepper
      1 cup carrots, finely diced
      1 cup celery, finely diced
      1 cup zucchini, finely diced
      1 cup red pepper, finely diced (about 1 medium)
      2 cups onion, finely diced
      4 cloves of garlic, minced
      1 – 15 ounce can diced tomatoes, undrained
      3 tablespoon tomato paste
      2/3 cup ketchup
      3 tablespoon dijon mustard
      1/4 cup worcestershire sauce
      2/3 cup brown sugar, not packed
      1/4 cup balsamic vinegar

      In a large pan, cook ground turkey.  When ground turkey is about half way done, add the veggie and saute along with the ground turkey.  Cook until ground turkey is done.  Drain if necessary. Season with salt and pepper as they cook.  Add the rest of the ingredients and stir to combine.  Bring to a boil, reduce heat and allow to simmer for about 10 – 15 minutes.  Serve with buns or 100 calorie Arnold Select sandwich thins. 

      Divide into 2 containers for 2 meals.  Freeze one for another quick and easy meal.  When ready to eat, thaw completely and either warm on stovetop, slow cooker or in microwave.   6 huge servings per container. 

      Total calories = 3062 calories for whole batch
      12 servings = 255 calories without bun per serving**

      While Debbi’s recipe tasted great yo me, hubby said he could tell the difference (what is it with guys and their beef?)  Next time I’ll try half turkey, half beef and see if he notices a difference.

      Here’s my beef recipe:


      These are always a crowd pleaser.
      HOMEMADE SLOPPY JOES
      1 tablespoon extra light olive oil
      1 1/2 pound beef
      1 medium onion, finely chopped
      1 teaspoon minced garlic, jar
      salt and pepper to taste
      1/3 cup brown sugar
      2 teaspoon Montreal steak seasoning
      1 tablespoon red wine vinegar
      1 tablespoon Worcestershire sauce
      1 teaspoon liquid smoke
      2 tablespoons sun-dried tomato pesto
      1 15 ounce can tomato sauce
      1 teaspoon Better than Bouillon beef base

      • Heat olive oil and add ground beef.
      • Generously salt and pepper.
      • Brown beef, onion and garlic. Drain.
      • Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
      • Add tomato paste and tomato sauce.
      • Reduce heat and simmer 15 minutes.
      • Serve on fresh baked buns.
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      TASTE & CREATE ~ MY GREEN MOUTH ~ HOMEMADE CHOCOLATE PUDDING

      The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.

      This month is a special 3 year anniversary where we are showcasing desserts.  I was paired with MY GREEN MOUTH, who is a relatively new blogger (so it made it easy to choose a dessert – I love chocolate!) and is dedicated to cooking green.
      Homemade Chocolate Pudding
      1/2 cup organic granulated sugar
      4 tablespoons cornstarch
      1/2 teaspoon salt
      2 organic eggs (I used Eggland’s best)
      6 ounces chopped or shaved chocolate 
      4 cups organic milk
      2 teaspoons instant coffee granules
      2 teaspoon vanilla extract 
      Her recipe is an adaptation of a classic recipe from the superb Ms. Betty Crocker! I halved her recipe and had plenty! 
      • In a large pot, mix the sugar, cornstarch, salt and eggs together thoroughly. 
      • Slowly whisk in the milk.
      • Whisk in the instant coffee.
      • Add the chocolate. I used about 2 oz. bittersweet, 2 oz. milk chocolate, and 2 oz. dark chocolate. If you use unsweetened chocolate, double the sugar. But I use regular eating chocolate. And I believe a blend makes the flavor deeper and more multi-faceted.
      • Cook on a low or medium heat until the mixture boils, stirring constantly. Boil for 2 minutes.
      • Whisk in the vanilla extract.
      • Take off the heat, allow to cool. Once cool, put into glasses or a container to store in the refrigerator.

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      TASTE & CREATE ~ NO REASON NEEDED ~ EGG SALAD & DEVILED EGGS

      The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
      My partner this month is Carol from NO REASON NEEDED. I spent another rainy afternoon (so much rain this year) perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for a comfort favorite of our family Simply Deviled egg salad.  I wish I could tell you that we had some left for tonight, but alas they were so good that there are none left. 

      I marbled the eggs for effect since it was a fun family meal. 


      one time use Seasoning Mix     to make it in bulk

      2 teaspoon dried chives            2/3 cup (150 ml) 
      1/4 teaspoon onion powder       1 Tbsp. (15 ml) 
      1/4 teaspoon celery salt           1 Tbsp. (15 ml) 
      1/4 teaspoon dry mustard         1 Tbsp. (15 ml) 
      pinch paprika                          1 tsp. (5 ml)
      pinch black pepper                   1 tsp. (5 ml) 
      pinch cayenne                         ½ tsp. (2 ml) 
      Simply Delicious Egg Salad 
      5 hard-cooked large eggs, peeled
      Seasoning Mix (recipe above)
      3 Tablespoons mayonnaise or salad dressing
      • Chop eggs in medium bowl using pastry blender or fork. 
      • Stir in single seasoning mix or 2.5 tsp./12 ml bulk seasoning mix and mayonnaise. 
      • Stir in add-ins, if desired such as minced fresh herbs, finely chopped onion, celery, pickles or sun-dried tomatoes, or bacon bits. 
      • Serve on lettuce leaf, or use as a sandwich filling or cracker spread.
      Makes 1.5 cups

      Devilishly Good Devilled Eggs 
      10 hard-cooked large eggs, peeled
      Seasoning Mix (recipe above)
      1/3 cup mayonnaise or salad dressing
      • Cut eggs in half lengthwise. 
      • Scoop out yolks into medium bowl; mash with fork. 
      • Stir in single seasoning mix or 2.5 tsp./12 ml bulk seasoning mix and mayonnaise. 
      • Spoon filling into egg white halves. 
      • Top with garnish, if desired such as fresh herbs, paprika, small cooked shrimp, bacon bits, sliced pickles or olives.
      Makes 20 devilled eggs

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      Asian Style Latke

      Taste and Create was started as a food event by Nicole from For the Love of Food. This is the 2nd time I’ve participated in Taste and Create and I don’t plan on stopping soon. I enjoy meeting new bloggers, especially foodies.
      The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
      My partner this month is Stephanie over at 52 Kitchen Adventures who has some wonderful recipes.  I love anyone who will pair bacon and chocolate together as she did with these cupcakes. Honestly I wanted to make those cupcakes, but I have already made the caramelized chocolate covered bacon and decided to venture deeper into her list and fell in love with the Asian Style Latkes.  I have made my own latkes or potato pancakes for years, but love the flavors that Stephanie’s recipe adds to the mix.
      Stephanie wrote, “At my local farmer’s market, there is stand dedicated to Asian produce. I’ve found some interesting vegetables there, and the other week I saw what looked like ginormous white carrots (reminiscent of Bunnicula, the vampire rabbit who sucks the juice out of vegetables). It turned out to be daikon. Daikon literally means “large root” in Japanese, which is pretty accurate. It has a flavor similar to smaller radishes, but is slightly sweet. It’s pretty low in calories and has a high Vitamin C content.” and she could have been writing about my new local farm fresh produce market in my temporary home town.
      She found that daikons are used in a dim sum dish called turnip cake which is a pan fried cake of shredded daikon with dried shrimp, mushrooms and Chinese sausage. I agree that the original recipe sounds great, but agree with her recipe changes which resulted  in a latke make of shredded daikon and potato. The Chinese five spice gives the latkes a deliciously savory and sweet flavor.  Hubby loves turnips and asked that next time I include turnips.

       ASIAN LATKES
      • 2 large daikons
      • 6 white potatoes
      • 1 bunch of green onions
      • 1 egg
      • 1/3 C breadcrumbs (we used panko)
      • 1 t Chinese five spice
      • Salt & pepper to taste
      • Olive oil
      Grate the daikons and potatoes. Place grated pieces into a clean, dry towel and twist and squeeze out moisture over the sink. Keep squeezing and twisting the towel until no more liquid comes out. Place dry gratings into a large bowl.  I didn’t have anyone around to help with pictures so I offer you Stephanie’s picture for demonstration.
      Sliver the green part of the green onions and reserve for garnish. Chop the white part of the green onions and add to the bowl of daikon and potatoes, along with the egg, breadcrumbs, and seasonings. Thoroughly mix together with your hands, then form flattened balls (these can be any size you want, just make sure they are all uniform in size so they cook evenly).
      Fill a large sauce pan 1/4″ deep with olive oil. Heat over medium-high heat until very hot (when a piece of bread browns in 10 seconds, it’s ready). Carefully place the latkes into the pan, leaving a couple of inches in between them. Turn them after 7-10 minutes, or when browned on the bottom. Cook another 7-10 minutes, or until both sides are browned. Garnish with green onion slivers and serve with sour cream or applesauce.

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      Asian Style Latke

      Taste and Create was started as a food event by Nicole from For the Love of Food. This is the 2nd time I’ve participated in Taste and Create and I don’t plan on stopping soon. I enjoy meeting new bloggers, especially foodies.
      The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
      My partner this month is Stephanie over at 52 Kitchen Adventures who has some wonderful recipes.  I love anyone who will pair bacon and chocolate together as she did with these cupcakes. Honestly I wanted to make those cupcakes, but I have already made the caramelized chocolate covered bacon and decided to venture deeper into her list and fell in love with the Asian Style Latkes.  I have made my own latkes or potato pancakes for years, but love the flavors that Stephanie’s recipe adds to the mix.
      Stephanie wrote, “At my local farmer’s market, there is stand dedicated to Asian produce. I’ve found some interesting vegetables there, and the other week I saw what looked like ginormous white carrots (reminiscent of Bunnicula, the vampire rabbit who sucks the juice out of vegetables). It turned out to be daikon. Daikon literally means “large root” in Japanese, which is pretty accurate. It has a flavor similar to smaller radishes, but is slightly sweet. It’s pretty low in calories and has a high Vitamin C content.” and she could have been writing about my new local farm fresh produce market in my temporary home town.
      She found that daikons are used in a dim sum dish called turnip cake which is a pan fried cake of shredded daikon with dried shrimp, mushrooms and Chinese sausage. I agree that the original recipe sounds great, but agree with her recipe changes which resulted  in a latke make of shredded daikon and potato. The Chinese five spice gives the latkes a deliciously savory and sweet flavor.  Hubby loves turnips and asked that next time I include turnips.

       ASIAN LATKES
      • 2 large daikons
      • 6 white potatoes
      • 1 bunch of green onions
      • 1 egg
      • 1/3 C breadcrumbs (we used panko)
      • 1 t Chinese five spice
      • Salt & pepper to taste
      • Olive oil
      Grate the daikons and potatoes. Place grated pieces into a clean, dry towel and twist and squeeze out moisture over the sink. Keep squeezing and twisting the towel until no more liquid comes out. Place dry gratings into a large bowl.  I didn’t have anyone around to help with pictures so I offer you Stephanie’s picture for demonstration.
      Sliver the green part of the green onions and reserve for garnish. Chop the white part of the green onions and add to the bowl of daikon and potatoes, along with the egg, breadcrumbs, and seasonings. Thoroughly mix together with your hands, then form flattened balls (these can be any size you want, just make sure they are all uniform in size so they cook evenly).
      Fill a large sauce pan 1/4″ deep with olive oil. Heat over medium-high heat until very hot (when a piece of bread browns in 10 seconds, it’s ready). Carefully place the latkes into the pan, leaving a couple of inches in between them. Turn them after 7-10 minutes, or when browned on the bottom. Cook another 7-10 minutes, or until both sides are browned. Garnish with green onion slivers and serve with sour cream or applesauce.

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