First, there was Barneys New York, whose liquidation continues after an August filing .
I ate a bagel for breakfast this morning. It was a St. Viateur bagel from Montreal, shipped to the supermarket in Toronto, sliced, frozen, and toasted, then shmeared liberally with Western Dairy cream cheese. I split it with my son. It was perfect. At least for me.
“Our Lox Is Getting a Facelift,” trumpeted the e-mail from Steingold’s Deli in Chicago: “We’re partnering with Skuna Bay Salmon, the acclaimed Vancouver Island company known for its pristine salmon harvested directly from the ocean via environmental-friendly practices.”
This recipe is a brilliant, easy way to make latkes without frying and offers an exciting way to present various flavor options without much effort.
¾ cup vegetable oil
3 potatoes, grated
½ cup chopped scallions
2 sweet potatoes, grated
3 Granny Smith apples, grated
½ cup cranberries
3 zucchinis, grated
¼ cup grated onion
4 teaspoons kosher salt, divided
2 teaspoons cinnamon
½ teaspoon ground black pepper
2 teaspoons za’atar
Chopped chives (for garnish)
Preheat oven to 425°F. Pour ½ cup oil onto sheet pan and preheat in the oven for ten minutes.
Prepare 4 medium bowls.
Place one egg in each bowl.
Place potatoes, scallions, and 1 teaspoon kosher salt in the first bowl.
Place sweet potatoes,1 teaspoon za’atar, and 1 teaspoon kosher salt in the second bowl.
Place apples, cranberries, and 1 teaspoon cinnamon in a third bowl.
Place zucchini, onion, remaining teaspoon salt, and black pepper in fourth bowl.
Mix ingredients in each bowl and carefully spoon in even strips lengthwise onto the baking tray with hot oil.
Drizzle remaining oil over latkes and bake for forty minutes.
For an extra crunchy top, place pan under the broiler for 3-5 minutes.
Top remaining za’atar over sweet potato section and remaining cinnamon over apple section.
Note: For even rows of flavored latkes, measure out precisely 2 ½ cups of each vegetable.
Latkes, chopped liver, and pickles no longer appear on the menu at Hy’s .