For the next week, we will be introducing you to our new panel of OnDivas. The OnDivas are each fabulous home cooks, creative recipe developers, talented food photographers and entertaining culinary writers all rolled into one. They are helping Discover Endive spread the word about California endive: the health benefits of eating endive, its value at the grocery store, and its versatility in your weekly menu. What’s more, this week the OnDivas offer you more wonderful holiday recipes and entertaining suggestions that will reduce your stress in the weeks to come!
Winnie Abramson of Healthy Green Kitchen
Today, Winnie from Healthy Green Kitchen shares one of her “go-to” recipes for holiday entertaining, as well as revealing some of her favorite memories and foods from this joyful season.
What foods or recipes do you find that you save for the holidays, only making them at this time of year?
I definitely do more cookie baking and more candy making this time of year. I limit sugar in my diet most of the time, but I make exceptions to this rule in December!
What are you most looking forward to this holiday season?
We live in NY and my husband works much of the time in Arizona so he’s generally only home on the weekends. My kids and I are looking forward to him being home for a longer stretch over the holidays.
What is one tip, suggestion or piece of advice for the Discover Endive audience to cut back on stress during holiday entertaining and/or cooking?
If you are having a party, do as much of the recipe preparation as you can ahead of time, and don’t choose recipes that require a lot of last-minute tending. For me, there is really nothing less fun than “babysitting” a fussy dish in the kitchen while everyone else is having a blast in the next room. It’s better to make things that are low maintenance, and that are fine served at room temperature. If your recipes require a lot of vegetable chopping or other similar prep work, try to get this done in advance (a day or two before your party).
What is one go-to recipe for the holidays that you can share with the Discover Endive audience?
We are Jewish, so I am going to have to say latkes. Here’s how I make mine.
* 4 medium-large Yukon Gold potatoes, peeled and sliced longways (so they fit into the food processor)
* 1 medium onion, peeled and sliced to fit into the food processor
* 2 tablespoons finely minced parsley
* 2 tablespoons finely minced green onion
* 2 eggs, preferably organic and free-range, whisked with a fork
* 2 tablespoons organic all purpose flour or leftover mashed potatoes
* Coarse sea salt and freshly ground black pepper
* Grapeseed oil for frying
1. Using a hand grater or a food processor, grate the potatoes and the onion. Place in a fine mesh strainer over a bowl and press out the water.
2. Mix the potato and onion in a bowl with the parsley, green onion, eggs, and the flour. Mix well. Season with 2 pinches each of salt and pepper.
3. Heat a cast iron skillet or a griddle and coat with a thin layer of the oil (about 1/2 inch). Place spoonfuls of the potato mixture into the oil, flattening each one with a spatula.
4. Fry several minutes, until golden brown, and then flip over and continue frying until both sides are well browned. Drain on paper towels. Add additional oil to the pan as needed to fry the rest of the latkes.
5. Serve immediately with applesauce and crème fraîche or sour cream (or the topping(s) of your choice).
Be sure to visit Winnie’s food blog, Healthy Green Kitchen for more great recipes and ideas. Stay tuned for another interview, recipe and tip with another fabulous OnDiva, coming tomorrow!