Foodie Favorite: The Roasted Little Farm Potatoes at SHED

Healdsburg's SHED has a number of amazing, locally sourced, and farm fresh items on their menu, but one of our favorites is the Roasted Little Farm Potatoes, served on a board with tomato sauce, garlic aioli, and herbs.  The dish's presentation is stunning, and it's a great California cuisine play on the traditional Spanish patatas bravas.  The tomato sauce has a bit of spice, and pairs perfctly with the tangy, garlicky aoili and fresh mixed herbs.  This is one of the rare restaurant dishes that's worth the drive to eat again, but also something we could attempt as home cooks.  We look forward to eating it, one way or another, many times in the future.

More information about SHED here.

Recipe: Latkes with Applesauce & Creme Fraiche

Ingredients for the Applesauce:

3 Golden Delicious apples
1 McIntosh apple
The juice of 1 lemon
1 cinnamon stick
1/4 tsp cinnamon
1 sprig of fresh thyme
Water

Peel the apples, and slice them very thinly.  Place in a pot with the cinnamon and thyme, add the lemon juice, and fill it so the fruit is covered about 2/3rds of the way in water.  Bring to a simmer, and cook covered for about an hour.  Be sure to keep checking every few moments and adding water as needed - the water shouldn't be allowed to evaporate until it's finished.  Once done, remove the cinnamon stick and thyme, then stir the apples carefully to leave them slightly chunky.

Ingredients for the Latkes:

4 large russet potatoes
1 large yellow onion
1/4 cup of flour
2 egg whites
salt & pepper to taste
1/2 cup olive oil

Peel the potatoes and onion, then grate them on a box grater.  Once grated, wrap them in a cheesecloth and place in a strainer over the sink.  Press down on the cheesecloth wrapped vegetables, pushing out as much moisture as possible.

Put the grated vegetables in a bowl, season with salt and pepper, and mix in the flour and egg whites.  Form into 4 inch pancakes, heat about half the oil in a frying pan over medium heat, and cook as many as will fit in the pan, about 4 minutes on each side.  Keep frying until you go through all of the pancake mix, adding more oil to the pan as needed.  Drain the latkes on paper towels.  They should be served immediately, or can be kept in a warm (200 degree) oven for a few minutes until ready to serve.

Once ready, top the latkes with the applesauce and creme fraiche.

Serves 4-6, depending if as a main course or side.

Thanksgiving Recipe: Truffled Roast Yams & Potatoes

This is a great recipe if you prefer a lighter potato dish, but still want to have yams and potatoes at your holiday table.  Anything with truffles is excellent alongside a turkey!

 Ingredients:

2 Japanese Yams, cut into 1 inch pieces about 1/8th of an inch thick
4 Red Potatoes, cut into 1 inch pieces about 1/8th of an inch thick
2 Shallots, diced
2 tablespoons Olive Oil
1/2 teaspoon Truffle Salt

Preheat the oven to 400.

Toss the ingredients together in a cast iron pan or baking dish, making sure that the vegetables are well coated in the oil and salt.

Roast for about 40 minutes, until the yams and potatoes are slightly crispy, but still moist.

Serve immediately.

This recipe serves 4 - if you want to adjust it for more people, you should use about 1/2 a yam and 1 red potato per person, and increase the other ingredients to taste.