Comments on: Two-Potato Latkes and Orange-Balsamic Caramelized Fennel

By: Belated Hanukkah dinner

Belated Hanukkah dinner — Tue, 28 Dec 2010 18:38:27 +0000

[...] Two-potato (baked) latkes (as seen on Pink Apron) [...]

By: Jen

Jen — Fri, 23 Oct 2009 13:32:08 +0000

These both look amazingly delicious. I am about a week away from being back in the bay area with access to all of its produce-y goodness, and can’t wait to get back to vegetable centered meals. The corn custard in acorn squash you posted looks mouthwatering as well.

By: Kerstin

Kerstin — Sun, 18 Oct 2009 04:29:56 +0000

I love the way you cooked the fennel and your latkes sound addicting!

By: sippitysup

sippitysup — Fri, 16 Oct 2009 20:27:18 +0000

Love the fennel! GREG

By: Reeni

Reeni — Fri, 16 Oct 2009 18:28:02 +0000

What a great idea to mix the two kinds of potatoes! And the fennel sounds wonderful – so unique. I have two of each – acorn, butternut, and delicata right now. The only thing I have planned so far is a soup and I’ve never had the delicata before.

By: Kelly

Kelly — Fri, 16 Oct 2009 15:44:31 +0000

Carolyn & Natasha – Thanks.

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Fri, 16 Oct 2009 14:37:24 +0000

I like the idea of the potato mixture for the latkes, looks delicious! The orange & balsamic vinegar flavors for the fennel sound excellent!

By: River (Wing-it Vegan)

River (Wing-it Vegan) — Fri, 16 Oct 2009 02:06:05 +0000

Hi Kelly! I don’t think I had seen your blog since you moved! Your new blog header is so pretty and pink! *LOVE*

Poor moldy Kabocha squash – my condolences!

The latkes look so good and crispy! Funny you should ask about squash recipes, because I’m thinking about posting one as my “opening post” on my new blog. It’s a quinoa stuffed acorn squash (that I had for dinner today actually) that has become one of my favorite dishes! There’s no rocket science behind it, it’s just an acorn squash cut in half and baked at 375 degrees until soft (about 40 minutes), and then stuffed with cooked quinoa, mushrooms, onions and whatever goodies might be lurking around the fridge. It’s very filling and very tasty!

Thank you so much for your wonderfully sweet comment! You always have nothing but kind words for me and you never fail to make me smile!

By: Carolyn Jung

Carolyn Jung — Fri, 16 Oct 2009 00:32:23 +0000

That’s some fab looking fennel. I always forget how much I like fennel. I need to cook with it more often. Plus, it’s so tasty and crunchy in a salad, cut thinly with a mandolin.

By: Kelly

Kelly — Thu, 15 Oct 2009 23:21:22 +0000

Sherri – They are definitely worth making. They are delicious and relatively healthy. Thanks for the comment on the photos. I’ve had my camera over a year but I’m still trying to get the hang of it.

Sues – It’s definitely a fun application. I’m convinced everything is better caramelized.

Elina – It’s definitely worth bookmarking. They are soooooo good and much more flavorful than the calorie count. It’s definitely the downside of having a CSA. On one hand it’s great because we calculated out how much we’re allotted per week vs. how much we paid and it’s almost 50% less than the market prices, but it can be hard when you’re getting so much produce not to waste it.

Nurit – That’s great advice. I’m always worried I’m eating food far after I probably should. I definitely do not roast as much as I should but it’s perfect this type of year.