Meal 1: Latkes, Roasted Winter Vegetable Medley, Three Bean Salad
· Heat a little butter ( or olive oil) in a saute pan over medium heat. When hot add the roasted vegetables. Toss and coat in the hot butter. Add a little more butter as necessary. Allow the vegetables to pan roast, getting hot and cooking through. 2-4 minutes. Serve.
· Turn the latke mix out into a mixing bowl. Season liberally with salt. Mix well. Taste some batter to be sure your salted it correctly. You should taste the raw potato with a nice salt finish. Remember though - you can always add but never take away with seasoning. Add a pinch of flour if needed to bind the batter and counteract wateriness. It may not be necessary. Also, ignore any odd grey browning in or on the batter - this is just oxidization.
· Add oil to a large sauté pan. You should definitely cover the bottom of the pan. Heat over medium. When hot - just about smoking- add dollops of the batter to the oil. Flatten them and fry 2-3 minutes to brown well. Adjust the heat as necessary. Turn the latkes and cook the other side. Transfer to a cookie rack to drain and keep warm in the oven at 250° if you are working in batches. Plan on 3 latkes per person.
· Toss and then serve the bean salad at room temp.
Meal 2: Parsnip Bisque, Blue Moon Greens Salad, Semolina Sourdough Batard
· Heat the soup gently.
· Warm the bread.
· Dress the salad.