Sasha's Kitchen: Indian-Spiced Hanukkah Potato Latkes

Tonight is the second night of Hanukkah, the eight day long Jewish festival of lights. Traditionally, Jews make potato latkes - basically fried grated potatoes to celebrate Hanukkah. While traditional latkes are fun, I like to make my potato pancakes for the holiday with a bit of a twist. Last year I made these sweet potato chipotle latkes with Swedish lingonberries, which are still my favorite. We made those for Thanksgiving as the sweet potato side dish and they were amazing, as usual. Click here for the recipe.

This year for Hanukkah, however, I decided to do my latkes with an Indian spice variation, inspired by Floyd Cardoz's recipe from Tabla. Sadly, Tabla is closing its doors soon after a great run in New York, but its recipes live on. Anyhow, based on their recipe, I loosely crafted my own using my favorite Indian spices. You can find my inspiration recipe here. My changes - I prefer it with a couple eggs, added the cumin and left out the chat masala.

Both of these recipes are reasonably healthy if you fry them in Canola Oil, as I did - or at least a lot healthier than they would otherwise be! Happy Hanukkah!

Sasha's Indian Inspired Potato Latkes
4 large Idaho potatoes
2 eggs
2 Macintosh Apples
1 tsp ground cumin
1 tsp ground coriander
1/2 cup diced fresh cilantro
2 T grated fresh ginger
1/2 cup blue cheese, crumbled
pepper to taste
1/2 of a diced jalapeno pepper (optional- I left it out this time)
Canola oil for frying

First, grate the potatoes. Then, peel and grate the apples and mix in the grated apple mush with the potatoes.  Mix in the grated ginger, cumin, coriander, eggs, and diced cilantro. Stir in the blue cheese crumble, and the diced jalapeno if you choose to add it. Allow the canola oil (about 1/3 of a cup to start) to heat up in the pan and then fry the latkes in the oil on both sides until done, cooked through and browned.

How should you serve these? The best way would probably be with an Indian chutney, maybe slightly on the spicy side. I didn't feel like making chutney tonight, so I used some Fig-Pear jam from Hurd Orchards, with a little bit of sour cream, which was also a delicious combination. Yum! The spices were great with the potatoes and a bit of apple - it really jazzed up a holiday tradition.

Sasha's Kitchen: Indian-Spiced Hanukkah Potato Latkes

Sasha's Kitchen: Crab Cakes With Green Apple & Beets With a Spicy-Sweet Green Apple Chutney

For our dinner last night, I experimented with a new crab cake recipe that turned out to be quite delicious.  For the crab cakes, I used a number of fruits in the actual crab cake that I feel go well with crabs.  The idea was to have the crab be one of many flavors, and not necessarily a dominating flavor.  The fruits that I selected to incorporate into the crab cakes were mango, green apple and beet.  However,

I was not looking to create an overpoweringly sweet dish, so I incorporated a fusion of Indian spices and a little bit of smokiness into the crab cakes to temper the heat from the mango and green apple.  It worked - the crab cakes were flavorful, but not particularly sweet, though they did have little pockets of sweetness here and there (mostly when you bit into an apple), but as a whole, they were not sweet.   The chipotle puree adds a smokiness that tempers the sweetness, but does not add any heat.  The crab cakes also had a beautiful magenta color, thanks to the beets.

Every time I cook with beets (which isn't all that often, to be honest), I forget the reason I do not normally cook with beets.  They turn everything in their path magenta.  This is something to keep in mind when you make this recipe, for sure.  Even one beet has its way with turning everything in your kitchen magenta if you are not careful.  

I decided to serve these crab cakes with a sweet, but also spicy chutney.  In the past, I have made Tabla's green apple chutney, using the recipe from the New York Indian-American fusion restaurant in the cookbook, One Spice, Two Spice.  For tonight's recipe, I used Tabla's chutney as a reference, but modified the recipe (also using a variety of indian spices) to create my own green apple chutney.

I actually don't eat a lot of Indian food.  I generally find the dishes too heavy.  However, I love cooking with Indian spices in my own cuisine, for a fusion of Indian and American traditions.  My approach to American cooking often incorporates this fusion approach with other ethnic cusines.  I actually consider this to be true American cooking since America really is a melting pot of its cultural influences; so is American cooking.

Sasha's Green Apple & Beet Crabcakes

2/3 pound of Lump Crabmeat

1/2 cup diced green apple

1/2 cup diced mango

1/2 cup diced onion

1/2 cup diced beet (cooked first, by boiling)

1/2 tsp curry

3 tsps chipotle puree 

2 eggs

2  tsp pistachio oil

2 tsp canola oil, plus more for frying

1/2 tsp cumin

1 T diced chives

About 2 cups panko bread crubs

To prepare the crabcakes, saute the apples, mango, onions beets (which need to be cooked by boiling in a pot of water for about 25 minutes first), pistachio oil and spices in a tablespoon or two of canola oil, until all of the fruits and onions are soft.  Take off the heat and beat in two eggs.  Mix in the crab meat.   Then dredge and coat the crab cakes in the panko bread crumbs.  The next step is to cook the crab cakes by frying them with canola oil.  Cook them for long enough on both sides so that they are cooked through.

Sasha's Green Apple Chutney (Adapted From Tabla's Original Recipe)

3 green apples, peeled and diced

1 1/2 cup apple cider

1/3 cup apple cider vinegar

cinnamon stick,  1 T dried pomegranate seeds, and 1 star anise (put in a tea bag or cheesecloth sachet)

1/4 tsp cloves

1/2 tsp salt

1 tsp ginger

1/3 cup brown sugar

1/8 tsp black salt

1/4 tsp allspice

1/2 tsp lemon juice

I love making chutneys, ever since I discovered tropical chutneys as a kid (my first was jerk chicken with a mango chutney).  They always have a jam-like consistency and every chutney that you will make includes the basic ingredients of a fruit, a sugar and vinegar.  To prepare this chutney, simply combine the apples, apple cider and vinegar.  Add a sachet bag with the additional spices and bring to a boil.  Then add the other ingredients and simmer for abut 30 minutes until the chutney has a jam-like thickened consistency.  Add the lemon juice at the end when you take it off the heat, as this helps balance the flavors.  

Black salt is an Indian salt (you can find it at an Indian Market) called Kala Namak that was a carry-over from the Tabla recipe in this dish.  It is actually pale pink in color.  It is often used in chutneys and other Indian condiments to balance out the flavors, even though it has a pungent oder prior to incorporating it into the dish.  Dried pomegranate seeds are also available at most Indian markets.

Serve the crab cakes with the chutney on the side, with diced chives.  This dish paired nicely with a beer called Domaine DuPage from the Two Brothers Brewing Company, a Chicago-based brewery, that we picked up at Bierkraft.   This beer is a French-style country amber ale with hints of caramel and a light floral finish.

Crab is one of the ingredients of the month on A Kitchen In Brooklyn.  For another crab cake recipe, click here.  For my crab couscous, click here.

Sasha's Kitchen: Crab Cakes With Green Apple & Beets With a Spicy-Sweet Green Apple Chutney

Sasha's Kitchen: Best Manhattan Foodie Spots

In no particular order, the following are my favorite and most highly recommended Manhattan restaurants, in a variety of price ranges. This is not meant to be a list of the best or top restaurants in Manhattan, just some of my favorite dining experiences that I have had since moving to New York nearly nine years ago. I will (at some point) do a separate list of my favorite inexpensive, budget eats, as well. Here are my favorite Manhattan dining experiences, in no particular order.  Just a note: This is not meant to be a cheap eats guide, though there are a few of those mixed in here.  I will, at some point, do a top 25 favorite New York Cheap Eats list.  But for now, happy dining!

1. Blue Hill (Village)- I have already written an entire review of Blue Hill, which might just be my favorite Manhattan restaurant, and the perfect choice for my birthday dinner.  A recap - the seasonal farm-to-table ingredients, artful recipe design and presentation, combined with the friendly and attentive staff make Blue Hill one of the best places to eat in Manhattan - or anywhere.  In terms of the food, this is on par with some of Napa's best restaurants.

2. Tabla (Gramercy/Flatiron)- Tabla is an Indian-American fusion restaurant that is one of my favorite culinary fusion restaurants in New York.  A less expensive alternative is Bread Bar at Tabla.  They make all of their own chutneys - my favorite is the green apple.  Their crabcakes (which I have made myself, using their cookbook) are incredible.  Everything at this upscale restaurant is a treat because of the artful cusine and presentation.  Plus, their use of Indian ingrediants and spices - from tamarind to chat masala is creative and delicious.

3. Lupa (Village) - I have already reviewed Lupa and my favorite dish at this midrange Italian restaurant - the bucatini all' amatriciana.  Delicious, reasonably priced Italian, but you will need a reservation unless you want to eat very late.  This is one of my two favorite Italian restaurants in New York. 

4. Acappella (Tribeca) - Acappella is my other favorite Italian restaurant.  From the loud Happy Birthdays to every step of your meal, the staff could not be friendlier at this high-end Italian.  The cuisine is traditional Italian, and everything is delicious from the veal marsala to the chicken scarpierello to the lamb chops.  They always bring out Italian cordials at the end of what will be one of the best meal that New York can give you.  The caesar salad, lobster arriabiata, and pastas (especially the pesto) are all mouth wateringly delictable.

5. Balthazar (Village)- Balthazar gets French Bistro right on the NYC high-end circuit.  This was another spot for a great birthday dinner (my husband's two years ago) and they have a delicious (and more wallet-friendly) brunch.  The scene is busy, just like a Parisian bistro, but all the bistro dishes from the goat cheese carmelized onion tart to the cote de beuf are excellent.

6.  Stanton Social (Lower East Side)- This is a new restaurant, to me anyhow.  My husband and I had brunch here about six months ago with fellow writer Eric from Jersey City and his girlfriend Jenn.  We were not disappointed.  The entire brunch (like all meals at Stanton Social) consists of small plates - from grilled pizettas to lobster benedict and some pretty outrageous sliders.  The kobe beef sliders were out of this world.  The cocktails are creative and delicious, too.  A bit pricy for brunch, but totally worth every bite.

7. Geisha (Upper East Side) - Geisha is my favorite upscale sushi restaurant in NYC.  No one seems to know it, but the sushi at Geisha is just as good at the top sushi places in Manhattan.  My husband and I consider eating out here to be a real treat.  It is a gem.

8. Sushi Seki (Upper East Side)- Most Manhattan foodies consider Sushi Seki to be among the best sushi restaurants in Manhattan, and I won't disagree with them.  This sushi is a pretty amazing meal, all prepared the authentic Japanese way.  The quality of the fish here (whether omikase, pieces, sashimi or a roll) is second to none.

9. Bouley (Tribeca) - Bouley is considered by most to be one of Manhattan's finest upscale restaurants.  It's not stuffy at all - the presentation is elegant, artful and romantic.  We dined here for one of my husband's birthdays and enjoyed our candlelight meal.  We had the tasting menu which at the time included a wonderfully presented lobster appetizer and a fois gras.  Everything here is artfully presented and perfectly prepared.  Eating here was a culinary delight, although an expensive one.

10. Mesa Grill (Flatiron) - Mesa Grill is Bobby Flay's flagship restaurant.  I enjoy eating here (especially brunch) and cooking from Bobby Flay's Mesa Grill cookbook, which is the feature cookbook of this southwestern NYC classic.  If you enjoy Iron Chef America on the Food Network, you will enjoy eating here.

11. Kuma Inn (Lower East Side) - Kuma Inn is an fairly inexpensive Asian small plate restaurant.  It's BYOB so bring some Sake or Singha beer to enjoy with your meal.  Make a reservation in advance as it is a small restaurant.  All of the dishes are delicious Asian fusion dishes, perfect for sharing. (cash only).

12. Otto Enoteca (Village) - Otto is Mario Batali's reasonably priced pizza place.  Great and unique pizzas, fine selection of cheeses, gelato and an excellent selection of Italian wine.  I once saw Michael Stipe from REM here too. My favorite pizza on the menu is the spicy, cheeseless Marinara pizza.  They have olive oil gelato here too, which sounds weird, but is delicious (just trust me on this one).

13. Second Avenue Deli (Murray Hill) - This is my favorite deli in Manhattan (although I haven't been to Katz's Deli).  It used to be on Second Avenue in the Lower East Size, but now has moved to Murray Hill.  This is the place to get that true NYC pastrami sandwich  and matzah ball soup you have been craving, but they are quite large sandwiches.

14. Delfriscos (Midtown) - Manhattan's best steakhouse is a class act.  This is an expensive meal, but a steak at Delfriscos is a steak like no other.  In addition to all of the excellent cuts of steak, the sides are all equally delicious.  This is a classic steakhouse, and certainly one of the best NYC has to offer.

15. Strip House - Manhattan's other best steakhouse is a bit less traditional than Delfriscos with a bit more of trendy vibe.  Still, the strip steak, filet mignon and chateaubriand are second to none.  Also, the sides here are equally delicious, especially the black truffle creamed spinach, and my sister-in-law loves the tuna, as well.

16. Paris Commune (Village/Meat Packing) - Paris Commune does not take brunch reservations so get there early if you do not want to wait.  This is my favorite reasonably priced brunch in Manhattan.  The restaurant has that wonderful downtown French bistro kind of feel to it and the food is delicious.  Be sure to order a side of the fresh gingerbread, because Brunch at Paris Commune isn't complete without it.  I also highly recommend whatever frittata is currently on the brunch menu.
17. Corner Bistro - Best burger in NYC, hands down.  It's that simple.  If you want a great burger, come here.

18. Babbo - Mario Batali's classic Italian restaurant.  This is a bit pricier than Lupa, but basically a similar vibe and ambiance.  The food is also similar - Italian cooked Mario Battali style.  My favorite dish on the menu is the Lamb Love Letters.  I came here a couple years ago the night after a U2 Concert at the Meadowlands, to find Bono and his entourage eating a couple tables away.  Babbo is Mario Batali Italian at its best.

19. Sushi of Gari (Upper East Side & Midtown) - Sushi of Gari is another great sushi place.  I used to go here at the time when we lived in the Upper East Sice, and now they have a second location in midtown.  The sushi omikase has wonderful toppings, and the Tuna of Gari is wonderfully fresh and enjoyable as well.

20. DBGB Kitchen & Bar (Lower East Side)- Wonderful brunch, great burgers, and delicious, creative Sundae Desserts.  This is everything that a new Daniel Boulud restaurant should be and more.  We came here for brunch with my friend Eric a few months ago, but I have been meaning to make it back for dinner.

21. Shake Shack (Bryant Park, Midtown, Nolita, CitiField, Upper East Side etc...) - Shake Shack is NYC's quintessential perfect roadside burger.  The freshly made shakes and sweet and delicious as well.  Shake Shack, owned by who else by Danny Meyer has become such a NYC tradition, loved by locals, that there is even one at Citi Field (though as a Yankees fan, I recommend going to the one in Bryant Park).

22. Markt (Chelsea) - No Belgian food is ever going to come close to the food and all the college memories that I have of Monk's Cafe in Philly, but Markt and B. Cafe (No. 23) almost come close.  This restaurant has excellent Belgian classics, belgian beer and a wonderful ambiance.

23. B. Cafe (Upper East Side) - See No. 22.  B. Cafe is that perfect Belgian place.  There's no pretense, this is just a great place to have a belgian beer like Delirium Tremens, Chimay, Kwak etc... with some steak frites, terrific mussels, belgian fries and a belgian waffle with chocolate for dessert while hanging with some old friends.

24. Crooked Tree Creperie (Lower East Side)  - Such a causual place may not typically be included in a list like this.  But if that's what you are looking for then Crooked Tree is perfect.  For $16 you can enjoy two crepes, a dinner creme and a delectable dessert crepe.  It's not quite Paris but really, what is?  And for such a price you can have a quite enjoyable meal at this lower east side creperie.

25.  Blue Smoke - Another Danny Meyer restaurant, Blue Smoke is my favorite BBQ in Manhattan (and I don't really like BBQ that much).  Everything here is excellent from the desserts, brisket, pulled meat sandwiches and even the chocolate chip cookies.  There's a great Jazz Club here too, called Jazz Standard.

Places I would like to check out but haven't yet: Del Posto, Momofuku Ko, Mas Farmhouse and Gramercy Tavern (can't believe I've never been)

Sasha's Kitchen: Best Manhattan Foodie Spots

Sasha's Kitchen: Duck Confit Waldorf Salad

Tonight's salad recipe, which is actually quite simple to make, is a traditional salad - a Waldorf Salad, with a couple of twists.  I was inspired by a recipe from the Tabla Cookbook, Once Spice Two Spice by Floyd Cardoz, to prepare this recipe.  I actually wrote about this salad in my very first post, when I was discussing several recipes from this cookbook, and the concept of American-Indian fusian food.

American food really is the combination of all of the different ethnic cooking traditions that make up the American population.  Therefore, it is no suprise that I consider American fusian cooking - the combination of so-called American food with ethnic spices and flavors - to be as much a part of the American culinary palette as any "traditional" American food.  This is the inspiration behind the restaurant Tabla, and behind Cardoz's cookbook.

The main difference between my salad and the one in the cookbook, is simplification.  I used the basic ingredients and Indian spices in the salad dressing, but left out a lot of the complications to create a quick and easy waldorf salad recipe that still has the Indian flavorings.

Here's what you will need:

2 cooked duck confit legs, with the fat removed and shredded
2 apples (I used Gala), peeled and cut into small pieces
1/4 to 1/3 cup of walnuts
1/2 quart orange juice
2 star anise
1/2 stick cinnamon
3 teaspoons powdered ginger
1 bag of romaine lettuce
1/3 cup canola oil

To prepare the dressing, do an orange juice reduction, as Cardoz suggests.  Put the ginger, orange juice, star anise and cinnamon in a sauce pan and reduce by boiling to about 1/3 of a cup.  Mix with 1/3 cup of canola oil.

Add the shredded duck confit, apples and walnuts to the lettuce and mix the waldorf salad.  Add the dressing and serve.  This salad is delicious and has hints of Indian flavors in the dressing that make it more than just a traditional duck confit waldorf salad.

Sasha's Kitchen: Duck Confit Waldorf Salad