Baba Ghanoush & Crackers
Jamie Oliver’s Fifteen Christmas Salad
Red Wine Braised Duck Legs
Fennel, Celery Root and Potato Purée
Grand Marnier Soufflée with Crème Anglaise
With busy schedules it is difficult to find the time to entertain friends at home, but with this menu plan you can spread the work out over several days. Following each recipe here you will find suggestions for advance preparation and at the end I have added shopping lists. I hope you enjoy this winter menu and time to relax with your guests. Read more
2 lbs. russet potatoes
1 bunch green onions, chopped
2 T. parsley, chopped
salt and pepper
1/4 c. vegetable oil
Place whole unpeeled potatoes in a large pot and cover with cold water. Bring to a boil, then turn down heat and simmer about 15 minutes, until potatoes are partially cooked. Drain, cool for about 20 minutes and peel. Grate potatoes and mix with green onions and parsley and season with salt and pepper. Shape into a log 4 ” in diameter, wrap in plastic wrap and refrigerate at least 4 hours or overnight.
To serve, cut into 1/2″ slices. Heat 2 T. oil in a large frying pan on medium high heat, and fry pancakes, three at a time, until well browned on both sides and cooked through, 4-5 minutes per side. Makes 6 cakes.