Wednesday, March 10, 2010


In honor of the Academy Awards, a friend and I made up some potato latkes with creme fraiche and a special treat of caviar.

Potato Latkes with Creme Fraiche and Caviar
serves 2 or 3

2 large russet potatoes
1 large egg, whisked
3 tablespoons all-purpose flour
1/2 shallot
3 tablespoons clarified butter
1-1/2 teaspoon sea salt
fresh ground black pepper
1/4 cup creme fraiche
1 ounce good caviar

Peel the potatoes and grate lengthwise.  Place in a kitchen towel and squeeze out the excess liquid.  Combine in a bowl with grated shallot, egg, flour, salt and pepper.

Melt the clarified butter in a skillet over medium heat, drop a spoonful of the mixture into the pan and flatten with a spatula.  Cook for 2 minutes, turn and flatten again, then cook for another 2 minutes.  Serve hot from the skillet with a dollop of creme fraiche and teaspoon of caviar.

I got my (absolutely tiny) can of caviar from New York's oldest and best purveyor of domestic caviar, Russ and Daughters, on Houston Street.

The inside hasn't changed much in nearly 100 years.

Here is my teeny, tiny 1 oz can of American Osteria caviar.

We also whipped up a quick spinach salad to go along.

The helpful clerk at Uva Wines recommended this "natural" champagne, which was grassy and delicious.  We enjoyed our treats while The Hurt Locker cleaned up the awards show.  It was a fun, mellow evening.

1 comment:

  1. fancy and delicious looking. What's for dinner Saturday?