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About Me

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West Chester, Ohio, United States
Michael was fortunate to have been born in a diverse family. His family consisted of many different cultures. Most members learned the family recipes at a young age. After spending three years in Europe his knowledge of cooking grew. Cooking became a passion and he wanted to perfect recipes learned in Europe. His passion inspired him to read and study the culinary techniques from the countries visited. Many recipes he learned came from the kitchens of friends he met in Europe. He was obsessed with learning more about their food and culture. He collected books, attended cooking classes and tried and tested many recipes. He studied cooking styles in the US, and found that our country is very diverse. A simple thing like chili is different on the West Coast, East Coast and Mid-West. Wherever he visits it seems people love to celebrate life through eating and sharing with family and friends. Even though there are cultural, political and religious differences, when we sit down at the table to eat most differences seem to be trivial. I hope this web site opens doors for our visitors and inspires them to explore the foods and cultures of the different countries we plan to host each month.

12 December, 2009

Spicy Vegetable Latkes




¾ cup coarsely grated zucchini
4 ounces small mushrooms finely chopped
1 medium onion, finely chopped
2 large garlic cloves finely chopped
½ cup coarsely grated yellow squash
½ cup coarsely grated carrot
½ cup coarsely grated parsnip
1 teaspoon ground cumin
¼ teaspoon turmeric
Salt and freshly ground pepper to taste
2 large eggs, slightly beaten
3 tablespoons of matzo meal
5 tablespoons oil

Preparation:
Combine first 10 items then add beaten eggs and matzo meal and mix well.
Heat oil in a 10-12 inch pan. Add 1-2 heaping tablespoons of mixture in heated oil. Use back of spoon to flatten them slightly . Sauté over medium heat for 2-3 minutes on each side, or until golden brown. Turn carefully using a fork and a spatula. (I use a mini spatula). Drain on a plate lined with paper towels.

Tip: Stir mixture before making the next batch. Remove any excess liquid so the latkes don’t break apart.

Yield: 12-14 small pancakes

If you are making larger amounts just increase the ingrediens proportionately

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