Blogs > Cooking from Scratch

Chef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....

Sunday, November 7, 2010

Ingredient of the Month - Apples

If you missed our cooking demonstration today (the free one, yes, I did say "FREE"), you really missed out on a great time! Today's demo was all about apples. Just in time for fall, have you ever wondered which apples are best for eating, cooking & baking? The type of apple you use when you're cooking or baking really does make a difference. Granny Smith's are great for eating, baking and cooking, while Gala and Fuji apples are best for enjoying sliced or in a salad.

Here is one of our favorite seasonal recipes - Apple & Potato Pancakes. When you've grown tired of apples, you can substitute parsnips in this recipe and the results will still be terrific. Enjoy!

1 lb. russet potatoes, peeled and shredded
1 lb. granny smith apples , peeled and cored, shredded
3/4 cup thinly sliced scallions (white and green parts)
2 large eggs, beaten
2 Tbs. all-purpose flour

Panko breadcrumbs, as needed

Grate or shred the potatoes. Put the potatoes in a clean kitchen towel and squeeze out as much liquid as possible. In a large bowl, combine the potatoes, apples, scallions, eggs, flour, 2 tsp. salt, and a few grinds of pepper and mix well. Gently pat on both sides with Panko breadcrumbs.

Generously oil a griddle and heat over medium heat. Working in batches, spoon about 1/3 cup of the mixture onto the griddle at a time to form pancakes. Flatten the pancakes with a spatula (they should be about 1/2 inch thick) and cook until the bottom is well browned and crisped, about 5 minutes. Flip and cook until the other side is well browned, about 5 minutes more. Sprinkle with salt. Serve immediately or keep warm in a low oven until ready to serve.


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