Chocolate Covered Love

This was the first time I'd made latkes, although I've always wanted to make them since they seemed pretty easy. And sure enough, very easy. Very few ingredients. I used a recipe from my December 2012 issue of Everyday with Rachael Ray magazine. I bought a subscription for myself for Christmas last year. 

Latkes

- one large baking potato [about ten oz.], peeled and quartered

- half an onion, peeled and quartered

- 1/4 cup flour

- one egg

- 1/2 teaspoon baking powder

- salt and pepper

- oil for frying

Using a food processor or a hand grater, like I did, grate the potato and onion, discarding any large end pieces. Transfer the potato and onion to a sieve and let it drain. 

Wring out the potato/onion mixture in a kitchen towel to remove any excess moisture and transfer to a medium bowl. Stir in the flour, egg, baking powder, 1/4 tsp. salt and 1/4 tsp. pepper. 

In a cast iron skillet, heat 1/4 inch of oil over medium-high heat until hot but not smoking.

Working in batches, drop 2 tablespoon-sized scoops of batter into the pan a couple inches apart. 

Using a spatula, flatten the batter into disks. 

Cook, turning once, until browned and crisp, about 5 minutes.

Drain on paper towels.

I also sauteed some asparagus spears in lemon-pepper seasoning salt to serve alongside the latkes.

Enjoy.

I've been on this goat cheese fix for the past couple months. I hadn't ever had goat cheese until I went out to dinner with my mom, cousin and her boyfriend. We went to a tapas restaurant and one of the dishes we ordered was this delicious goat cheese and eggplant tapas. So good. So ever since then I've been trying all these different recipes that use goat cheese because I just think it's so magically delicious. 

I made this tart for dinner a couple nights ago and it is so delicious. I'm looking forward to making it again really soon.

Tomato and Goat Cheese Tart

Recipe adapted from Barefoot Contessa

- one sheet puff pastry, defrosted

- olive oil

- one thinly sliced onion

- two garlic cloves, thinly sliced

- salt and pepper

- red wine

- two teaspoons minced fresh thyme

- grated Romano cheese

- goat cheese

- eight grape tomatoes

- dried or fresh basil

Unfold the sheet of puff pastry on a lightly floured surface and roll lightly. Cut in half to make two rectangles, and refrigerate until ready to use.

Preheat oven to 425 degrees.

Heat a couple tablespoons of olive oil in a skillet over medium-high heat, add the onions, garlic, and salt and pepper to taste. Saute for 15 - 20 minutes or until the onions are limp and almost no moisture remains in the skillet.

Add the thyme and a splash of the wine. Continue to cook for another ten minutes, until the onions are lightly browned. Remove from the heat.

Take the puff pastry out of the fridge and score around the edges of each rectangle a border that is a 1/4 inch from the edge. Prick inside the border with the tines of a fork. And sprinkle about a tablespoon of the Romano cheese on each sheet, staying inside the border lines.

Place half of the onion mixture on each half, staying within the scored edge. Crumble goat cheese on top of the onions. Place slices of the tomato on top of the goat cheese and top the tomatoes with salt, pepper, a sprinkling of the dried or fresh basil, and a drizzle of olive oil. Top with a sprinkling of some more Romano cheese.

Bake for 20 - 25 minutes or until the pastry is puffed and golden brown. Serve hot or warm.

Enjoy.