Here is a traditional potato latke recipe with just a hint of modernization and garlic chive sour cream sauce for serving.

INGREDIENTS

For Latkes

5-6 medium potatoes, washed, peeled, and grated
1 small red onion, grated
2 tablespoons fresh chives, chopped fine
2 eggs, beaten
½ cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Garlic Chive Sour Cream

1 cup sour cream
1 clove garlic, minced
3 tablespoons chives, chopped fine
1 teaspoon salt
1 teaspoon white pepper

PREPARATION

In a large mixing bowl, combine grated potatoes, onions, chives, eggs, flour, salt, and pepper, and mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

For garlic chive sour cream, combine all ingredients in a small mixing bowl and mix well until smooth. Serve cold on top of hot latkes.

Makes 12 puffs

**Although we normally recommend making dough from scratch, this recipe calls for already prepared puff pastry.

INGREDIENTS

2 Fuji apples, cut into small cubes
1 cup extra sharp cheddar cheese, grated
½ cup fresh chives, chopped fine
1 teaspoon salt
1 teaspoon cayenne pepper
1 package or 2 sheets, puff pastry, thawed
2 egg whites mixed with 2 tablespoons water

PREPARATION

In a mixing bowl mix the apples, cheddar, salt, pepper and chives. To assemble the puffs, cut puff pastry into 12 squares. Add a few tablespoons of the apple mixture to each square and fold pastry in a triangular shape. Press down on the edges to seal. Place puffs on a greased cookie sheet and brush with egg white mixture. Place in a 375° oven that has been preheated for 30 minutes and then bake for about 30 minutes or until golden brown. Remove and cool.

1 cup sour cream
1 clove garlic, minced
3 tablespoons chives, chopped fine
1 teaspoon salt
1 teaspoon white pepper

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Serves 4-6

INGREDIENTS

1 pound capunti or cavatelli pasta
2 tablespoons butter
¼ cup unbleached white flour
2 cups low fat milk
1 cup heavy whipping cream
2 teaspoons salt
1 tablespoon cracked pepper
2 cups cheddar cheese, grated
1 cup blue cheese, crumbled
¼ cup fresh chives, chopped fine
¼ cup fresh parsley, chopped fine

PREPARATION

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and the heavy cream and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add the cheese and continue to whisk, melting the cheese, about 3-4 minutes. Add the salt and pepper stir well and take off heat. Add the pasta to the melted cheese and fresh herbs and mix well. Pour the mac & cheese into a greased glass baking dish, place in preheated 375° oven and bake for about 20-30 minutes or until bubbly and lightly golden brown on top.

Try our blue cheese and chive mousse served atop mashed potatoes or on top of a grilled steak. Follow the heavy cream mousse recipe and add ½ cup crumbled blue cheese.

INGREDIENTS

1/4 cup all purpose flour
1 teaspoon coarse sea salt plus extra for garnish
Pinch of white pepper
Zest of 1 lime, grated finely and dried
2 egg whites
1 cup olive oil
About a handful of fresh chives, cut 3 inches long

PREPARATION

Heat olive oil in a medium fry pan on medium high heat.Mix the flour, 1 teaspoon of salt, white pepper and lime zest in a medium mixing bowl until combined very well. Beat egg whites in a separate bowl. Dip the fresh herbs, one sprig at a time, in the egg white and then the flour making sure the egg white and the flour get all over the herbs. Drop the sprigs into the hot oil. Cook the herbs flipping them often until golden brown. Place on paper towels to catch oil and sprinkle with salt. Serve alongside sweet potato fries or over mashed potatoes.

INGREDIENTS

1/4 cup all purpose flour
1 teaspoon coarse sea salt plus extra for garnish
1 teaspoon lemon zest, grated fine and dried
Pinch of white pepper
2 egg whites
1 cup olive oil
A few sprigs of each of the following:
Fresh parsley leaves with 1 inch stems
Fresh thyme leaves with 1 inch stems
Fresh sage leaves with just a little stem
Fresh chives, cut 2 inches long

PREPARATION

Heat olive oil in a medium fry pan on medium high heat.Mix the flour, 1 teaspoon of salt, white pepper and lemon zest in a medium mixing bowl until combined very well. Beat egg whites in a separate flat bowl. Dip one sprig of the fresh herbs at a time in the egg white and then the flour. Make sure the egg white and the flour get all over the herbs. Then, drop the sprigs into hot oil. Cook the herbs flipping them often until golden brown. Place on paper towels to catch oil and sprinkle with salt.Serve over vegetables, pastas, meats or fish.

Teriyaki is a traditional Japanese grilling sauce. The flavors vary throughout the world and the ingredients have evolved over time, but all tend to include a soy sauce and rice vinegar mixture that typically includes ginger. This recipe is amazing on fish, seafood and chicken. For best results, the recipe can be used as a marinade as well as a mopping sauce. Grilled tuna teriyaki, grilled salmon teriyaki, and even grilled teriyaki vegetables (zucchini, mushrooms, and Japanese eggplant) are tantalizing.

Makes 1 cup of sauce and takes 5 minutes to prepare

INGREDIENTS

½ cup of tamari soy sauce
½ cup brown rice vinegar
¼ cup sesame oil
¼ cup mirin sauce
2-3 cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
1 tablespoon finely sliced fresh lemongrass
2 tablespoons fresh cilantro
1 tablespoon honey
1 Serrano chili pepper sliced with thin seeds in tact (1 small pinch of red chili flakes can be substituted)

PREPARATION

Whisk together all ingredients in a medium mixing bowl until well mixed. Marinate fish, chicken, vegetables or meat for up to 30 minutes and grill. Use as a mopping sauce at the very end of the grilling process.

2 cups Israeli couscous Olive oil
2 cloves garlic, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoons fresh chives, finely chopped
1 tablespoon fresh mint, finely chopped
½ cup red bell pepper, finely chopped
Salt/pepper
1 teaspoon lemon zest
1 tablespoon butter
¾ cup sliced crimini or brown button mushrooms
2 cups Israeli style couscous (regular couscous can be substituted)

PREPARATION

In a medium sauce pan bring 3 cups of water to a boil and then add the couscous, stirring well at a steady boil for approx 2 minutes. Cover take off heat and let stand 10-15 minutes or until couscous is tender but slightly aldente. Do not take cover off during the first 10 minutes of setting, as to allow the couscous to finish cooking. In a medium skillet heat olive oil on medium heat and sauté garlic and fresh herbs for just about a minute, add red bell peppers and a pinch ofsalt and pepper. Add the butter and lemon zest to the pan and allowing a minute for the butter tomelt. Add mushrooms and sauté for about 2 minutes or until tender and succulent. Add cooked couscous to the herb mushroom mixture and stir well.

1 cup plain yogurt
1 cup sour cream
¼ cup fresh chives, minced
1 T fresh dill
salt and pepper to taste

PREPARATION

Mix all your ingredients in a medium container. Let the flavors marry and chill overnight. You can cut your veggies for the crudité the night before as well. Just put them in the fridge submerged in cold water to keep them crisp.