Here's one I got by editing a book about Jewish identity. The essay was written by a Mexican Jew and he included this as an appendix. The mole is amazing and freezes well. The latkes came out great, too.
Latkes con Mole (Potato Pancakes with Mole)
For mole:
2 tbsp. vegetable oil
1 onion, chopped
1 8-ounce jar mole base
5 cups chicken stock
1 to 2 squares bittersweet chocolate
For latkes:
See potato latkes recipe (below)
Shredded lettuce for topping (optional)
Mole
1. Make the mole: Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until soft and translucent.
2. Add a heaping tablespoon of the mole base to the saucepan, stirring to combine with the onion. Add 1 cup of the chicken stock. Bring to a boil, then lower heat and simmer, stirring regularly, until the mixture reaches the consistency of a thick soup.
3. Alternate adding heaping tablespoons of mole base with cups of the stock, keeping the mixture at a simmer and stirring regularly. This will take about 20 minutes.
4. Continue cooking, stirring occasionally, until the mole reaches a syrup-like consistency. Then let it gently simmer for another 10 minutes, until it becomes a thick, rich sauce. Add the chocolate to taste, stirring until it melts. Remove from heat and set aside while making the latkes.
5. Make the latkes: Follow the potato latkes recipe (below).
6. To serve, spoon mole over the latkes. Serve with sour cream and applesauce on the side. If desired, sprinkle lettuce over the top. Serve hot.
Makes about 3 cups.
Potato Latkes
2 pounds russet potatoes
1 onion
2 eggs, lightly beaten
2 tbsp. unbleached all-purpose flour
Salt and freshly ground pepper to taste
Vegetable oil for frying
1. Preheat oven to 200 degrees. Peel and grate the potatoes. (This can be done in a food processor, but the texture is better if done by hand.) Place the grated potatoes in a colander with a plate beneath it. Sprinkle salt on the potatoes, cover them with a layer of paper towels, and then place a heavy object (such as a heavy bowl or can) on top. Allow the potatoes to drain for 10 minutes.
2. While the potatoes are draining, peel the onion and grate it by hand. Set aside.
3. In a large bowl, combine the potatoes, onion, eggs and flour and season generously with salt and pepper. Mix well.
4. In a large, heavy skillet, add oil to a depth of about 1/4-inch and heat over medium-high heat. Drop 1/4 cup of the potato mixture into the hot oil, flattening with a spatula. Fry the latkes until deep brown and crispy on both sides.
5. Drain the latkes on paper towels (pat them with the towels on both sides) and keep them warm in a single layer on a baking sheet in the oven until all of them have been made.
Friday, December 19, 2008
Monday, December 1, 2008
Polenta and Tomato pie
A friend of mine is putting together a cookbook and asked me to test a recipe or two. Here's a good one.
A few shortcuts: I halved it, but added extra water to the polenta and I think it was a bit too wet. Also, I didn't create fresh marinated s-d tomatoes but just drained some jarred ones and added basil and garlic. I think the cast iron skillet would have made a big difference with the crust. Need LOTS of extra salt--in addition to the water for polenta, I salted the polenta once in the dish, as well as the tomatoes on top (also salted as per recipe) and it still needed more. Also didn't have fresh basil so hydrated some dried and flavors came through fine. I also did not blanche or skin the tomatoes.
Note: Roma tomatoes are best for this pie because their meatier flesh is denser and drier than most other varieties. Cooking the pie in a cast-iron skillet produces a lovely golden crust.
Serves 6 to 8
2 pounds tomatoes, preferably Roma, skinned, seeded, and sliced
Kosher salt
2 cups polenta
1/2 cup Marinated Sun-dried Tomatoes (recipe follows), puréed
1 to 2 tablespoons extra-virgin olive oil, if needed
8 ounces chèvre, divided
1/4 cup chopped fresh basil
Freshly ground black pepper
Lightly grease a 10- to 12-inch cast-iron skillet, pie plate, or other baking dish.
Carefully set the tomato slices in a sieve or colander, salt lightly, and leave to drain over a bowl for 30 minutes to 1 hour, giving a gentle toss every now and then to shake off the water they release.
Meanwhile, make the polenta: Bring 6 cups salted water to a boil in a heavy saucepan. Slowly whisk in the polenta. Reduce the heat to medium-low and simmer gently, uncovered, stirring often with a wooden spoon, until quite thick, about 20 to 30 minutes. When done, the grains will take on a pearly quality and be tender and not gritty to the bite. Remove from the heat and stir in puréed sun-dried tomatoes. Add olive oil if the mixture seems too stiff. Fold in 1/2 cup of the chèvre.
Spread the hot polenta across the bottom and up the sides of the pan (it should be about 1" thick).
Leave at room temperature until cooled and set, about 15 minutes. (Or you can cover and chill the polenta until you are ready to assemble and bake the pie, up to 24 hours)
Preheat the oven to 375°.
Spread the remaining goat cheese evenly across the bottom of the pie. Layer on half of the tomato slices, sprinkle on half of the basil, and grind on a little black pepper. Follow with the remaining tomatoes and basil and a bit more pepper.
Bake at 375° for 35 to 45 minutes, until the crust is golden brown at the edges. Cool slightly, cut into wedges, and serve.
Marinated Sun-Dried Tomatoes
Note: When summer tomatoes are a distant memory, try some fresh mozzarella with this heady sun-dried concoction—in a sandwich, on bruschetta, or straight up. You can also puree the marinated tomatoes for use as a condiment and base for marinades, salad dressings, and so on.
Makes about 11/2 cups marinated tomatoes (about 2 cups puréed)
6 ounces sun-dried tomatoes (not jarred), sliced into thin strips
1/3 cup olive oil
1/4 cup chopped fresh basil
1/2 teaspoon minced garlic (1 small clove)
Freshly ground black pepper to taste
Put the sliced tomatoes in a heatproof bowl and cover with boiling water. Let sit until tender, 5 to 10 minutes (more if your tomatoes are especially tough).
Drain the reconstituted tomatoes and return them to the bowl. Add the olive oil, basil garlic, and salt and pepper. Stir to combine, then leave to marinate at room temperature for 30 minutes to 1 hour.
Adjust seasoning to taste. Store in an airtight jar in the refrigerator for up to 5 days.
A few shortcuts: I halved it, but added extra water to the polenta and I think it was a bit too wet. Also, I didn't create fresh marinated s-d tomatoes but just drained some jarred ones and added basil and garlic. I think the cast iron skillet would have made a big difference with the crust. Need LOTS of extra salt--in addition to the water for polenta, I salted the polenta once in the dish, as well as the tomatoes on top (also salted as per recipe) and it still needed more. Also didn't have fresh basil so hydrated some dried and flavors came through fine. I also did not blanche or skin the tomatoes.
Note: Roma tomatoes are best for this pie because their meatier flesh is denser and drier than most other varieties. Cooking the pie in a cast-iron skillet produces a lovely golden crust.
Serves 6 to 8
2 pounds tomatoes, preferably Roma, skinned, seeded, and sliced
Kosher salt
2 cups polenta
1/2 cup Marinated Sun-dried Tomatoes (recipe follows), puréed
1 to 2 tablespoons extra-virgin olive oil, if needed
8 ounces chèvre, divided
1/4 cup chopped fresh basil
Freshly ground black pepper
Lightly grease a 10- to 12-inch cast-iron skillet, pie plate, or other baking dish.
Carefully set the tomato slices in a sieve or colander, salt lightly, and leave to drain over a bowl for 30 minutes to 1 hour, giving a gentle toss every now and then to shake off the water they release.
Meanwhile, make the polenta: Bring 6 cups salted water to a boil in a heavy saucepan. Slowly whisk in the polenta. Reduce the heat to medium-low and simmer gently, uncovered, stirring often with a wooden spoon, until quite thick, about 20 to 30 minutes. When done, the grains will take on a pearly quality and be tender and not gritty to the bite. Remove from the heat and stir in puréed sun-dried tomatoes. Add olive oil if the mixture seems too stiff. Fold in 1/2 cup of the chèvre.
Spread the hot polenta across the bottom and up the sides of the pan (it should be about 1" thick).
Leave at room temperature until cooled and set, about 15 minutes. (Or you can cover and chill the polenta until you are ready to assemble and bake the pie, up to 24 hours)
Preheat the oven to 375°.
Spread the remaining goat cheese evenly across the bottom of the pie. Layer on half of the tomato slices, sprinkle on half of the basil, and grind on a little black pepper. Follow with the remaining tomatoes and basil and a bit more pepper.
Bake at 375° for 35 to 45 minutes, until the crust is golden brown at the edges. Cool slightly, cut into wedges, and serve.
Marinated Sun-Dried Tomatoes
Note: When summer tomatoes are a distant memory, try some fresh mozzarella with this heady sun-dried concoction—in a sandwich, on bruschetta, or straight up. You can also puree the marinated tomatoes for use as a condiment and base for marinades, salad dressings, and so on.
Makes about 11/2 cups marinated tomatoes (about 2 cups puréed)
6 ounces sun-dried tomatoes (not jarred), sliced into thin strips
1/3 cup olive oil
1/4 cup chopped fresh basil
1/2 teaspoon minced garlic (1 small clove)
Freshly ground black pepper to taste
Put the sliced tomatoes in a heatproof bowl and cover with boiling water. Let sit until tender, 5 to 10 minutes (more if your tomatoes are especially tough).
Drain the reconstituted tomatoes and return them to the bowl. Add the olive oil, basil garlic, and salt and pepper. Stir to combine, then leave to marinate at room temperature for 30 minutes to 1 hour.
Adjust seasoning to taste. Store in an airtight jar in the refrigerator for up to 5 days.
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