Potato Latkes

Ingredients

• 8 medium potatoes, peeled
• 1 medium onion
• Lemon juice
• 1 cup flour
• 1 cup milk
• 1 egg
• 1 tablespoon baking powder
• 1/8 cup melted butter
• Freshly grated nutmeg
• Salt and pepper to taste
• Watercress, to garnish
• Caviar, to garnish
• Applesauce, for garnish
• Creme fraiche, for garnish

Directions

Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.

Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.
Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.
Serve with watercress, caviar, applesauce, and creme fraiche.
**For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.

 Oven Roasted Cauliflower

• 1 large cauliflower, about 2 pounds, cut into 1 1/2-inch flowerets
• 1/3 cup extra-virgin olive oil
• 2 1/2 tablespoons lemon juice
• 1 1/2 teaspoons finely chopped fresh rosemary leaves
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon fresh cracked white pepper
• 1 1/2 teaspoons minced garlic
• 1 cup Parmesan cheese

Directions

Preheat the oven to 375 degrees F.

In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan. Top with Parmesan cheese.
Remove the pan from the oven and serve immediately.