The Silver Platter: Simple Elegance- A Review and Giveaway!

If you've ever been to my house you know that I have a little cookbook obsession. I collect them, and one of my favorite past times is to curl up on the couch with a whole bunch of them and browse, spending more time then I probably should analyzing each page. So as you can probably imagine, I was super excited to get The Silver Platter: Simple Elegance by Daniella Silver and Norene Gilletz for review. It's a big- (coffee table book size big) book and one of the best things about it is that there is a big beautiful picture that accompanies each recipe. I don't know about you, but I cannot go through a cookbook without pictures- showing how each dish is presented and garnished helps a home cook imagine making it and serving it in his/her own home. The recipes are for the most part quick and easy with a good mix of recipes that work for every day and for Shabbat/Chagim.

My husband and I took upon ourselves to eat healthier almost a year ago, so we stay away from gluten, refined sugar and and keep our carb intake low- so I love how the nutritional information for all the recipes are provided at the end of the book and that none of the salad dressings call for sugar, rather unrefined sugars like honey or maple syrup. If you are gluten free, or have to cook for someone who is gluten free- this book is for you! This book has more gluten free recipes (and for the ones that aren't, the authors thoughtfully provide gluten free substitutions) than any other kosher cookbook that I've seen. Recipes like Almond Crusted Fish Sticks and Quinoa Shnitzel among many others. I've bookmarked the Sweet Potato Quinoa Patties, the Everything Kale Salad, the Stuffed Avoados, the Black Bean Tomato Soup, the Chili Lime Fish Fillets, the Red Wine Chicken and Potatoes...the list goes on and on!

In honor of Chanukah, I'm sharing some recipes from the book for Classic Potato Latkes with assorted toppings AND I'm giving away a copy! To enter, like The Gush Gourmet on Instagram and/or Facebook and comment here when you've done so! Giveaway is only open to residents of the U.S or Israel. Winner will be randomly chosen by Tuesday, December 20, 2016 so you can get your book in time for Chanukah!

Classic Potato Latkes with Assorted Toppings

Reprinted with Permission from the Authors.

pareve • passover • gluten-free • latkes freeze well • yields about 2 dozen

Tradition! You really can’t go wrong with classic potato latkes. I’ve added four unique toppings to serve alongside, each with its own flavor. Make a different topping every night and delight your guests!

6 large potatoes
(preferably Idaho/russet), peeled and cut into chunks

1 large onion,
cut into chunks

2 eggs

¼ cup potato starch

1 tsp baking powder

1 tsp kosher salt

¼ tsp black pepper

grapeseed oil, for frying

1. Right before serving, top latkes with avocado mixture.

1. Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
2. In a food processor fitted with the shredding disk, shred potatoes and onion, using medium pressure. Transfer vegetables to a large colander set in the sink or over a large bowl; press firmly to drain excess liquid.
3. Place drained veggies into a large bowl. Add eggs, potato starch, baking powder, salt, and pepper. Mix well.
4. In a large skillet, heat oil over medium-high heat. Working in batches, drop large spoonfuls of batter into hot oil to form pancakes, flattening them slightly with the back of the spoon. Do not crowd the skillet. Fry for 3-4 minutes per side, or until crisp and golden.
5. Drain well on paper towels. Transfer to prepared baking sheet; place into oven to keep warm.

Norene’s Notes

Freeze with Ease: Arrange latkes in a single layer on a baking sheet; freeze until firm. Transfer to resealable plastic bags, press out all air, and freeze. To reheat, place frozen latkes onto a large baking sheet. Bake, uncovered, at 400°F for 12-15 minutes, until hot and crisp.

Note: Do not freeze toppings!

Sour Cream Topping 2 Ways

dairy • pareve option • passover • gluten-free • yields 4-6 servings

1 cup sour cream (regular or low fat) or Tofutti sour cream

1 Tbsp lemon juice

¼ cup chopped fresh parsley or dill

freshly ground black pepper

½ cup pomegranate seeds, or ¼ lb/125 g fresh smoked salmon, thinly sliced

1. In a medium bowl, combine sour cream with lemon juice, parsley (if using pomegranate seeds) or dill (if using smoked salmon), and pepper; mix well.
2. Top latkes; add pomegranate seeds (if using parsley) or smoked salmon (if using dill).

Deli Topping

meat • passover • gluten-free • yields 4-6 servings

1 Tbsp Dijon mustard

2 tsp honey

3 Israeli pickles, diced

½ lb/250 g deli meat, diced

1. Add topping ingredients to medium bowl; mix to combine. Use as a topping for latkes.

Avocado Topping

pareve • passover • gluten-free • yields 4-6 servings

1 ripe avocado, peeled,
pitted, and diced

¼ cup minced red onion

1 tomato, diced

1 Tbsp lime juice,
preferably fresh

1 tsp kosher salt

freshly ground black pepper

1. Add topping ingredients to medium bowl; mix to combine. Place plastic wrap directly onto mixture to prevent darkening.