10/20: Vegetable Stew with Potato and Cheese Pancakes & Ice Cream S'mores Cups

Makeuptalk.com forums

Help Support Makeuptalk.com forums:

Jun 17, 2004
Reaction score
Vegetable Stew with Potato and Cheese Pancakes

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 4 servings

3 cloves garlic, smashed

1 pound, 16 to 20, crimini mushrooms, halved

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream

1 medium zucchini, quartered lengthwise and cut into 1-inch pieces

1 medium onion, chopped

Salt and freshly ground black pepper

1 (15-ounce) can chick peas, garbanzo beans, drained

1 1/2 teaspoons ground cumin

1 (28-ounce) can diced tomatoes, in puree

2 tablespoons fresh rosemary leaves, finely chopped

2 pounds all purpose potatoes, such as Russets, about 3 large potatoes, peeled and shredded

1 small onion, grated

3 tablespoons all-purpose flour

1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece

Olive or vegetable oil, for frying

In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.

Heat a nonstick skillet over medium high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process. Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew

note: if you dont want to mess around with grating potatoes, you can buy manischewitz "homestyle potato latke mix." its in the ethnic food aisle.

Ice Cream S'mores Cups

Recipe Summary

Difficulty: Easy

Prep Time: 5 minutes

Yield: 4 dessert cups

1 cup graham cracker crumbs, available on baking aisle

2 tablespoons melted butter

4 scoops vanilla or chocolate ice cream

1 bittersweet chocolate bar

4 large marshmallows

Combine graham cracker crumbs and butter. Press 1/4 of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup. Fill cups with vanilla or chocolate ice cream. Shave curls of bittersweet chocolate over cups using a vegetable peeler. Thread marshmallows on to a metal skewer. Hold the skewer over a burner at high heat and toast the marshmallows. Top each cup with a toasted marshmallow and serve.


Latest posts