Share Some Potato Pancakes

I was very fortunate to grow up in a family that loved food and cooking together. We shared a meal at the dinner table almost every night as it was a great opportunity for us to stay involved with each other’s lives. Over the years several meals became traditional dishes we would share with family and friends during the holidays and gatherings such as our fish house punch, beef wellington, and seafood pasta.

Growing up I have made very good friends whose families I have become a part of. Thus, I have known the Harlans since their son Isaac and I became close in friends middle school and have remained that way ever since. I can recall many house visits throughout the years and sharing in several traditional dishes such as the Challah, briskets and salmon. It was during a recent visit that Mrs. Harlan was making her potato pancakes (latkes), while singing a song about them, that I knew I wanted to try making them for friends.  After all, if a dish is so good there is a song written in its honor then it needs to be shared.  

Michelle and I are lucky to have several foodie friends that enjoy cooking, drinking and eating as much as we do. Every month or so we make it a tradition to host rotating dinner or brunch parties. Each couple is responsible for an entree, appetizer, side dish or dessert.  This past month our neighbors hosted a brunch and I thought it would be an excellent time to test a potato pancake recipe I found from Food and Wine Magazine; Potato Pancakes with Smoked Salmon, Caviar and Dill Cream contributed by Wolfgang Puck. Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Ingredients:

·         1/2 cup crème fraîche or sour cream

·         1 teaspoon chopped dill

·         1 teaspoon fresh lemon juice

·         Kosher salt and freshly ground black pepper

·         1 tablespoon snipped chives

·         2 medium baking potatoes (1 pound), peeled

·         1 small onion

·         1 large egg, lightly beaten

·         2 tablespoons all-purpose flour

·         1/2 teaspoon baking powder

·         1/2 cup vegetable oil

·         1/2 pound thinly sliced smoked salmon

·         2 ounces caviar 

In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve. In a food processor or using a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry. In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.

In a large nonstick skillet or on a griddle, heat the vegetable oil until simmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. [I prefer to mold the pancakes by hand, place them on a spatula and then individually lower them into the oil]. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.

Be sure to serve them as fresh as possible to ensure they don’t get too soft. Keep your oven on warm and as you finish each batch place them in the oven until they are all completed and then plate.  

The best part about this recipe is how simply it can be prepared but how sophisticated it looks and tastes. I would highly recommend serving this dish if you want to impress your friends but maybe have some apprehensions about your cooking abilities. And most importantly, let this recipe be a way of creating your own traditions with family and friends. 

-Mark