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Holiday Recipes for the Month of December
 
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Potato Latkes
What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke. As for varieties, we tested baking potatoes (the starchiest), Yukon Golds, and boiling potatoes (the least starchy) and liked the flavor of them all. You can easily double this recipe for a crowd. Yield: Makes 12 to 16 latkesActive Time: 45 minTotal Time: 45 min
1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
Accompaniments: sour cream and applesauce
Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
Cooks' notes:
·Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
·Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.
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Roast Prime Rib with Thyme Au Jus
Prep Time:10 min
Inactive Prep Time:30 min
- Cook Time:2 hr 0 min
- Serves:6 to 8 servings
Ingredients
Directions
Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
Preheat oven to 350 degrees F.
Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
Slice meat as desired and serve with thyme au jus
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Pan Roasted Pork Chops with Caramelized Onions and Dried Cranberries
Serves: 4 as a main course
Ingredients:
1 Tbsp. olive oil
Four 1-inch thick boneless pork chops
Kosher salt
Fresh ground pepper
Garlic powder
Dried ground oregano
1 Tbsp. butter
1 medium onion, sliced thin
1 cup dried cranberries
1 cup red wine
1/2 cup water
2 tsp. chopped fresh rosemary
Directions:
Heat the olive oil in a large nonstick skillet over medium-high heat. Sprinkle the pork chops liberally with the salt, pepper, garlic powder and dried oregano. Add to the skillet and cook until both sides are browned, turning once, 3 to 5 minutes per side. Transfer the pork chops to a plate and set aside.
Add the butter to the skillet and reduce the heat to medium low. Add the onion and cook until soft, about 5 minutes. Add the dried cranberries, wine, water, and rosemary. Cook until the onions are tender and the liquid is nearly evaporated, 20 to 30 minutes.
Return the pork chops to the skillet, increase the heat to medium-high and cook until the chops are heated through, about 5 minutes.
Suggested wines: Robert Mondavi Winery PNX Vineyard Pinot Noir
Red, White and Green Lasagna
Serves: 6 to 8 as a main course
Ingredients:
1 cup hot water
1/2 cup sundried tomatoes
8 oz. lasagna noodles
4 Tbsp. butter
1 small onion, finely diced
1/4 cup flour
2 cups milk
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
2 cups ricotta cheese
1/2 cup basil pesto
2 Tbsp. olive oil
4 cups grated mozzarella cheese
Directions:
Preheat the oven to 350°F.
Pour the water over the tomatoes.
Pour the water over the tomatoes. Let sit until soft, about 10 minutes.
Cook the pasta according to the package directions. Drain in a colander.
Drain the tomatoes, reserving the liquid. Transfer the tomatoes to a blender and puree until smooth. Add the reserved liquid as needed.
Melt the butter in heavy-bottom saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the flour and stir well. Cook until the flour begins to stick to the pan, about 2 minutes. Add the milk and stir until smooth. Cook until the mixture is thick, 3 to 5 minutes. Add the sundried tomatoes, salt and pepper.
Combine the ricotta and basil pesto together in a small bowl.
Cover the bottom of a large (at least 9x12-inch), deep-sided baking pan with the olive oil. Arrange a layer of noodles over the oil, completely covering the bottom of the pan. Spread half of the ricotta mixture over the noodles. Sprinkle with one quarter of the mozzarella. Arrange a second layer of noodles over the cheese. Top with half of the sundried tomato sauce and cover with one quarter of the mozzarella. Repeat both layers, finishing with a top layer of mozzarella. Bake until hot through, 45 minutes to 1 hour.
Suggested wines: Robert Mondavi Winery Fumé Blanc or Robert Mondavi Private Selection Sauvignon Blanc, Central Coast
Chicken Ragout with Potatoes, Peppers and Olives
Serves: 4 to 6 as a main course
Ingredients:
2 Tbsp. flour
1 Tbsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
1 tsp. kosher salt
1/2 tsp. pepper
2 lb. boneless, skinless chicken thighs or breasts
2 Tbsp. butter
2 Tbsp. olive oil
1 large onion, cut into 8 wedges
1 medium red pepper, cut into thin strips
4 garlic cloves, sliced
4 medium Yukon gold potatoes, cut into quarters
2 cup chicken stock
1 cup dry white wine
1/2 cup chopped kalamata olives or tapenade
Directions:
Combine the flour, rosemary, thyme, salt and pepper in a medium bowl. Add the chicken and mix to evenly coat all of the chicken.
Heat the butter and 1 tablespoon of the olive oil in a 4-quart, high-sided saucepan over medium-high heat. Add the chicken and cook until browned, about 8 to 10 minutes, turning often. Transfer the chicken to a plate.
Add the remaining 1 tablespoon of olive oil to the saucepan and heat over medium-low heat so not to burn the drippings from the chicken. Add the onion, red pepper and garlic and cook 5 to 7 minutes.
Return the chicken to the pot and add the potatoes, stock and wine. Bring to a boil. Reduce the heat and let simmer until the potatoes become tender, about 30 minutes. Stir in the olives.
Suggested wines: Woodbridge Merlot or Robert Mondavi Private Selection Syrah, Central Coast
Mushroom Gratin
Serves: 4
Ingredients:
1/2 cup homemade bread crumbs
3/4 cup (3 ounces) freshly grated Parmesan cheese
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter
3 tablespoons chopped shallots
2 cloves garlic, chopped
8 ounces chanterelle mushrooms, sliced 1/2 inch thick
4 ounces shiitake mushrooms, stemmed and sliced 1/2 inch thick
4 ounces whole oyster mushrooms
1/2 cup Chardonnay
1 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 450°F or preheat the broiler. In a small bowl, combine the bread crumbs, cheese, parsley, and thyme and mix well.
In a large sauté pan, melt the butter over medium high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic and sauté for 1 minute. Add all the mushrooms and sauté until well wilted, about 5 minutes. Add the wine, cream, salt, and pepper and cook until the liquid is bubbly, 5 minutes. Using a slotted spoon, transfer the mushrooms to a bowl. Increase the heat to high and cook to reduce the sauce until thick enough to coat a spoon, 6 to 10 minutes. Return the mushrooms to the sauce and stir. Transfer the mixture to a 2-quart gratin dish and sprinkle the bread crumb mixture over the top. Place in the oven or under the broiler until the topping is toasted and the sauce is bubbling again, about 3 minutes. Spoon onto plates and serve.
Suggested wines: Robert Mondavi Private Selection Merlot, Central Coast or Robert Mondavi Winery Carneros District Pinot Noir
White Corn, Tomato and Potatoes with Grilled Steak Flank
Serves: 4
Ingredients:
15 baby red potatoes or baby yukon gold potatoes or mixture of both
1/4 c. olive oil
1/4 c. finely chopped shallots
1/4 c. diced celery
2 Tbs. butter
2 c. white corn, shaved off the cob
salt and pepper to taste
1 c. baby arugula
1/2 bskt cherry tomatoes, cut in half
1lb. Flank steak, scored on both sides in a cross hatch pattern about 1/4 inch deep, brushed with olive oil and a splash of balsamic vinegar and seasoned with salt and freshly ground black pepper
Directions:
Boil the potatoes in a pot of salted water. Boil until slightly underdone. Drain and cool at room temperature, cut into 1/2 inch cubes.
Heat 2 Tbs. of the olive oil in a small frying pan and add the shallots and celery. Cover and sweat over low heat for 3 to 4 minutes. Add freshly ground black pepper and salt and let cool. In a large non stick skillet over high heat, heat the remaining olive oil and 2 Tbs. of butter. Add the potatoes and cook until golden brown. Reduce the heat to medium and add the shallots, celery and corn. Cook until heated through. Toss in the cherry tomatoes and arugula. Season with salt and freshly ground black pepper.
Grill or pan sear the flank steak over medium high heat until rare. Slice thin and serve.
If you have any recipes that you would like to share with us, please email us at Matt.Horn@olsonmax.com or call us at 818-832-2614.
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