NOVA LOX RECIPE RECIPES
HOW TO SETUP AN EASY BAGEL BAR BRUNCH - SKINNYTASTE
Steps:
- If you are making the bagels, find the recipe here. If you are buying them at a bagel store, plan to pick them up early the day you are serving them so they are fresh.
- Head out to the store and pick up all the fixins a day or two ahead.
- Set the bagels out on boards or platters with all the toppings and beverages and let everyone help themselves.
WAFFLED VEGETABLE LATKES (NO FRYING!) - SKINNYTASTE
These veggie-packed latkes, are not your traditional latkes, they’re made with shredded potatoes, carrots, zucchini and bell pepper, and they are cooked in a waffle iron so there’s no need to fry! Top them with sour cream, lox and capers or with apple sauce on the side.
Provided by Gina
Categories Appetizer Breakfast Brunch Side Dish
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Using a box grater, grate all the veggies, saving the potatoes for last to prevent browning.
- Squeeze out all the excess liquid well with a cheese cloth or towels.
- Stir in matzo meal or flour, baking powder, salt and pepper. Add the eggs and mix well.
- Spray waffle iron and heat on medium-low heat.
- Place scant 2/3 cup in the center of the waffle iron and close, cook 5 minutes, until browned and crisp on the edges and cooked through in the center.
- Set aside and repeat with the remaining mixture.
Nutrition Facts : ServingSize 2 latkes, Calories 205 kcal, CarbohydrateContent 35 g, ProteinContent 9 g, FatContent 4 g, SaturatedFatContent 1.5 g, CholesterolContent 139.5 mg, SodiumContent 575.5 mg, FiberContent 6 g, SugarContent 6 g
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Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.
From epicurious.com
Reviews 3.4
From epicurious.com
Reviews 3.4
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.
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