These tasty treats are like a cross between a biscuit and a muffin–light and tender with an airy crumb. When you first bite into them, they taste like a simple biscuit, but afterward the flavor of sauteed leeks and a hint of rich salmon lingers on your tongue. I came up with them as a way to introduce a savory flavor to my son, who would rather eat baked goods than whole foods, but they’re perfect for the whole family.
These latkes are light, crisp, and just sweet enough, using a combination of Yukon Gold potatoes, sweet potatoes, and onion. If you’ve never had latkes, especially if you’re a potato lover and extra especially if you’re a hash brown lover, you absolutely must try these. Even if you dislike sweet potato (which I always have), you have to try this recipe. It’s nothing like mushed up sweet potato that someone probably threw some extra sugar into along with cinnamon and nutmeg, as if you’re about to eat dessert or pumpkin pie. Seriously…give these a shot 😉
I can think of nothing better on a cold, wintry day than a bowl of warm, comforting, creamy rice. Risotto sounds fancy and difficult, but it’s very simple and, I find, quite relaxing to cook. After sauteing onions until soft and mixing in the rice until well-coated with oil, you simply have to slowly and serenely stir the pan of grains, occasionally ladling in another veil of warm broth, until you find yourself with a pan of luscious, just-softened rice enveloped in a bath of velvety stock. And the entire thing can be achieved in under thirty minutes.
The rice cooks in the tomato sauce, leaving you with a warm, creamy, comforting dish that’s both rich from the beef stock, Burgundy, and tomato sauce, yet refreshing from the basil. If you have tomato sauce on hand, feel free to use that instead of the sauce recipe provided, adding basil, if necessary. It’ll be even simpler to prepare and that’s always a good thing.