CARAWAY SCENTED LATKES Short Rib Pastrami, Truffled Sauerkraut, Mustard Crème 2015 Latke Festival Winner: People’s Choice by Ryan Jaronik, Executive Chef-Partner, Benchmark Restaurant Traditional flavors get a decadently delicious twist with this recipe. Although this dish has multi - ple steps and will require preparation to begin a week in advance, it’s worth it..
Latke: 3 Carola potatoes, shredded 1 small red onion, finely minced 2 Tbsp AP flour 2 Tbsp cornstarch 1 Tbsp caraway seeds, cracked 3 eggs ½ tsp Kosher salt Oil for frying
Heat the oil in a large cast iron pan to 350 degrees. Mix all the other ingredients together with a spoon. Working in batches, spoon potato mixture into the oil and fry until golden and crisp. Remove to a paper towel to drain. Gather your short rib pastrami, truffled sauerkraut, and mustard creme (recipes follow). Heat a sauté pan over medium heat. Slice the short rib into ⅛-inch thick pieces. Sear the Short rib on each side top warm. Place a latke in the center of the plate. Place the truffled sauerkraut on top of the latke. Place two slices of short rib over the sauerkraut and place a dollop of crème fraiche on the short rib.
Yield: Serves 6
Photo Credit: Alyssa Ringler
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