Rosemary Garlic Hasselback Potatoes

After Hannukah, I had extra potatoes. With a newborn keeping me busy (and starving!), I was searching for a simple and delicious recipe that would use up my potatoes. Hasselback potatoes look fancy but are surprisingly easy to make. These crispy potatoes are tasty and their appearance will impress your guests.

http://www.feastingathome.com/2014/10/rosemary-garlic-hasselback-potatoes.html

Favourite Spice Mix

I discovered this recipe years ago as I was searching for something to hide the taste of fish. It does the trick. Now, I keep this spice mix on hand and use it to perk up potatoes, tofu and vegetables. I prefer to leave out the white pepper and use extra black pepper instead. 

http://allrecipes.com/recipe/blackened-tilapia-with-secret-hobo-spices/

Horseradish

Making and eating homemade horseradish is an experience. If you like the kind you buy in a jar, you will LOVE the real thing.  It will burn the nose hairs you didn't even know you had! Open a window and wear goggles. This stuff is strong.

This isn't an exact recipe but it's hard to mess it up:

1. Peel horseradish with a sharp knife. Most vegetable peelers don't work that well. 
2. Dice into small cubes and place into a food processor.
3. Add cold water, just enough to cover to cover the blades. Add a few ice cubes. 
4. Blend until you've reached desired consistency. 
5. For each cup of grated horseradish, you will want to add 2-3 TB of white vinegar and 1/2 ts of salt. If you don't like it too hot, add the vinegar right away. Wait 3 minutes or so to add the vinegar if you want it stronger. Depending on the desired consistency, you might want to strain it.

Gluten-free breadcrumbs

I keep ruining perfectly good recipes with bad, store-bought gluten-free breadcrumbs. It's worth the effort to make your own. Use your favourite gluten-free bread and follow these guidelines.  I like to season them with extra garlic and onion powder and salt.

Gluten-Free Potato Latkes (pancakes)

Potato latkes are part of the Hanukkah tradition but can be enjoyed all year round. This recipe is considered a "rich man's latke" since there is no flour to stretch the batter. The taste and texture of these latkes are much better if you grate the potatoes by hand rather than in a food processor. The disadvantage is that they fall apart more easily. Either way, I much prefer this recipe to the classic flour-based latkes.