Chef Joe Bachman’s Baked Butternut Squash & Goat Cheese Gratin Recipe
Chef Joe Bachman shares his Baked Butternut Squash & Goat Cheese Gratin recipe, a slightly savory twist on a classic side dish.
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2018 LATKE FESTIVAL RECIPES: MAE MAE’S BEET LATKE
MAE MAE’S BEET LATKE
INGREDIENTS
PROCEDURE
1 medium Tomato, diced
1 Cucumber, diced
1 small Red Onion, diced
2 tbsp chopped fresh Mint
2 tbsp chopped fresh Cilantro
1 Lime, zested and juiced
1 tsp Lemon Verbena Oil
¾ cup Vegan Mayo
2 cups Matzah Meal
¼ cup Corn Starch
1 cup shredded Beets
1 cup shredded Yukon Gold Potatoes (squeeze out excess liquid)
2 tbsp grated White Onion
1 tbsp grated Garlic
Mix vegan mayo with chives and lemon verbena oil. Cover and set aside
Combine tomato, cucumber, red onion, mint, cilantro, lime juice, and chopped lime zest- season with salt and pepper to taste
Combine the grated beets, Yukon gold potatoes, onions, garlic, matzah meal, and cornstarch. Season to taste with salt and pepper.
Let sit for 10 minutes to let the mixture absorb
Heat Canola oil in a sauté pan over medium heat
Add walnut-sized balls of the mixture into the pan- flatten into disks with a spatula. Cook until crispy on first side then flip and crisp the other side. Drain on paper towel. Repeat with the rest of the mixture.
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Chef Joe Bachman's Baked Butternut Squash & Goat Cheese Gratin Recipe
Chef Joe Bachman shares his Baked Butternut Squash & Goat Cheese Gratin recipe, a slightly savory twist on a classic side dish...
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Chef Brandi Solomon's Ricotta Pound Cake Recipe
Chef Brandi Solomon shares her Ricotta Pound Cake recipe, perfect to serve this Thanksgiving as a dessert or with morning coffee...
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Chef Tatiana Iglesias' Butternut Squash Soup Recipe
Looking for the perfect soup to serve this November? Chef Tatiana Iglesias has you covered with her Butternut Squash Soup...
