Gluphed!

It’s so late and my stomach hurts.

Probably because I ate my weight in Yam (Commonly misunderstood as Sweet Potato) Latkes! Oh my stars were they delicious. I love Chanukah. What’s not to love? Even the cat loves it. He chased the dreidel around for an hour. I have no idea why I’ve wasted money on cat toys all these years. Clearly,he just wanted to try his hand at Maccabean gambling/battle planning (depending on who you ask). So proud.

The house smells like fried awesomeness. I should be asleep right now. I haven’t had something fried –I mean really fried in so long! The Chicken Parm we made the other night doesn’t count. Especially since I haven’t published that post yet. Oops. Besides. The chicken was only lightly pan fried. These latkes…they were deep fried. By my standards,anyway.

Without further ado (or babble),recipes for the first night of Chanukah,2010:
Rack of Lamb with a Chocolate Mint Sauce
Rutabaga and Cauliflower Mash
Yam,Leek,and Scallion Latkes

Yam,Leek,and Scallion Latkes
3 large Yams,shredded
2 Leeks,chopped and thoroughly washed
2 Scallions,chopped and thoroughly washed
5 Eggs (yes,five),beaten
1/3 cup Tapioca Starch –starch,not flour –although I plan on trying them with sorghum flour before the week is out just to see what happens.
Salt (lots,but add it a little at a time and taste the first one before adding more)
Pepper –to taste
Canola Oil

Shred the Yams (Sweet Potatoes,if you insist –it does have a better ring to it) in a food processor (great for releasing tension!) or a box grater on the largest shred. Move shreddings to a large mixing bowl. Add the eggs. Add salt. Add tapioca starch. Mix. With your hands. The oil should be heating in a large pan,at least an inch and a half deep (of oil). I know. That’s greasy. Get over it. It’s Chanukah. It’s all about the oil! When the oil is hot,and a shred of the mixture in the pan sizzles satisfyingly,drop small spoonfuls in for crispier latkes,larger spoonfuls for softer in the middle latkes. Repeat. It’s that easy. Seriously. Remove them from the oil when they’re golden and crispy –they’ll keep cooking for a few minutes –and place them on a plate with paper towels on it. Then move them to a baking sheet (I line with aluminum because I hate scrubbing and I hate when my baking sheets turn brown),and keep in a warm oven until ready to serve. I like them best with sour cream,since I’m off the apples,but they go great with both,I’m told.

Rack of Lamb with a Chocolate Mint Sauce
(adapted from the Mount Gay Rum Cookbook –not on our shelf,but a friend’s,I swear)
2 Tbsp Oil
Lamb rack –cleaned
2 tbsp ground allspice
Chocolate Mint Sauce:
1 1/2 cups vegetable stock
1 tbsp brown sugar
1 tbsp lime juice
2 tbsp grated bittersweet chocolate
3 tbsp Spiced Rum (recipe calls for Mount Gay but we used Captain Morgan’s)
1/2 cup fresh mint leaves chopped

Drizzle oil over lamb and season with salt,pepper and allspice. In a hot cast iron skillet,sear the entire rack until just browned on both sides. Roast in pan in a 350 degree oven for about 7-10 minutes,checking frequently –don’t overcook it! Remove from oven and let rest for 2 to 3 minutes before slicing.

For chocolate sauce,bring vegetable stock,sugar,and lime juice to a boil. Reduce significantly. Remove from heat stirring in chocolate,rum,and mint leaves just before serving.

**The sauce takes about 15 minutes to really reduce –possibly more. I recommend starting the sauce before searing the lamb. Sear and roast the lamb while the sauce is reducing. Stir in the chocolate,rum,and mint when the lamb is resting and then drizzle over.

Rutabaga and Cauliflower Mash

Overall a great success. Thank you,D and W for coming over for the first night of Chanukah!

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