Sara's Weeknight Meals

mid-tempo banjo music

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Sara

FRESH LOCAL PRODUCE IS THE BEST. EVEN IN WINTER, YOU CAN FIND FANTASTIC GREENS AND ROOT VEGETABLES. I'M HERE AT THE SOURCE, THE FARM AT STONE BARNS CENTER, WITH MY NEPHEW PETER. HE USED TO WORK HERE, AND HE'LL SHOW ME HOW THEY GROW VEGGIES EVEN IN THE COLDEST MONTHS. BACK IN THE KITCHEN, I'VE GOT SOME GREAT WAYS TO USE WINTER PRODUCE IN SOME COZY COMFORT MEALS, LIKE SMOKEY FISH CHOWDER; SO SIMPLE AND SO GOOD. AND THEN I WILL TURN A PILE OF ROOT VEGETABLES FROM THE FARM INTO CRISP, TASTY LATKES. FRESH VEGGIES IN WINTER; WE'VE GOT IT ON SARA'S WEEKNIGHT MEALS.

sunny instrumental music

Sara

FUNDING PROVIDED BY

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female announcer

SUBARU IS COMMITTED TO BUILDING VEHICLES THAT HAVE THE CAPABILITY TO MAKE THE MOST OF EVERY DAY. VEHICLES LIKE THE VERSATILE SUBARU FORESTER. ADVENTURE ISN'T JUST FOR THE WEEKENDS ANYMORE. SUBARU, A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS. >> FAMILY- OWNED AND INDIANA-GROWN, MAPLE LEAF FARMS IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS. SINCE 1958, MAPLE LEAF FARMS HAS PROVIDED A VARIETY OF DUCK PRODUCTS, FROM APPETIZER TO ENTREES, READY TO PREPARE OR FULLY COOKED, FOR RESTAURANT CHEFS AND HOME KITCHENS ALIKE. >>

male announcer

KING ARTHUR FLOUR GOLDEN FLAX ADDS A MILD, NUTTY FLAVOR. RECIPES AT KINGARTHURFLOUR.COM.

pleasant acoustic guitar music

male announcer

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Sara

HI, I'M SARA MOULTON. WELCOME TO SARA'S WEEKNIGHT MEALS. YOU KNOW, WHAT IS IT THAT WE ALL LOVE ABOUT SMOKED FOODS? I THINK IT REMINDS US OF SITTING BY A WOOD FIRE. IT'S JUST SUCH A WONDERFUL AROMA. WELL, MY CHOWDER THAT I'M JUST ABOUT TO MAKE IS DOUBLE SMOKED. IT'S SO PERFECT FOR A FALL OR WINTERY NIGHT. AND WHAT MAKES IT DOUBLE SMOKED IS, NUMBER ONE, SOME CANADIAN BACON. AND I LOVE CANADIAN BACON BECAUSE IT'S GOT ALL THAT SMOKE BUT NOT THE FAT OF REGULAR BACON. THE CANADIAN BACON THAT WE GET IN THE UNITED STATES IS MADE FROM SMOKED PORK LOIN, WHICH IS ONE OF THE LEANEST CUTS ON THE ANIMAL. THE BASE OF MY SOUP IS 1/2 POUND OF CANADIAN BACON, 1 MEDIUM ONION, AND 2 CELERY STALKS. I'M GONNA ADD THIS TO MY PAN. I'VE GOT IN HERE ALREADY 4 TABLESPOONS OF MELTED BUTTER. AND MY FAVORITE TOOL FOR THIS IS MY GIANT-- IT'S ACTUALLY A CAKE LIFTER. YOU'RE SUPPOSED TO LIFT CAKES. BUT I LEFT EVERYTHING WITH IT. NOW, CHOWDER IS ONE OF THE TWO THINGS THAT MY DAD MAKES. I GREW UP IN NEW YORK CITY, BUT MY FAMILY IS FROM NEW ENGLAND. AND MY GRANDMOTHER RUTH WAS A YE OLDE NEW ENGLAND COOK. AND SHE MADE THE MOST AMAZING DISHES. SHE MADE JOHNNYCAKES AND POPOVERS AND PIES AND YORKSHIRE PUDDING AND ALL THIS YUMMY STUFF. BUT SHE CERTAINLY MADE CHOWDER. AND SOMEWHERE IN THERE, SHE TAUGHT MY DAD. I'VE GOT SOME FRESH THYME HERE THAT I'M GONNA TAKE OFF THE STEM. YOU NEED ABOUT A TABLESPOON PLUS A TEASPOON. IF YOU DON'T HAVE FRESH THYME, THAT'S ONE OF THOSE HERBS THAT I DON'T MIND DRIED. YOU'D WANT 1/2 TABLESPOON PLUS A TEASPOON. SO THAT'S A TEASPOON AND 1/2 PLUS ANOTHER 1/2 TEASPOON. OH, 2 TEASPOONS. THERE YOU GO. I DID THE MATH. OKAY, THAT LOOKS BEAUTIFUL. I NEED TO KEEP ALL THE BUTTER IN THERE TO SAUTEE THE REST OF THE VEGETABLES. AND ALSO, WE'RE GONNA BE MAKING A ROUX. THIS IS GONNA BE THICKENED WITH A LITTLE BIT OF FLOUR. THE BUTTER, OF COURSE, NOW IS PERFUMED WITH ALL THE JUICES FROM THIS CANADIAN BACON. WE'RE GONNA LET THAT SOFTEN. NORMALLY, I WOULD BE ADDING SALT AS WE GO. I'M NOT GONNA DO IT FOR THIS SOUP BECAUSE THERE'S SALT IN MANY OF THE INGREDIENTS. SO WE DON'T WANT TO HAVE AN OVERLY SALTY SOUP. ON TO THE POTATOES. I'VE GOT A POUND OF BOILING POTATOES. AND WHY AM I USING BOILING POTATOES? WE WANT THEM TO HOLD THEIR SHAPE IN HERE. IF I USED THE RUSSET POTATOES, WHICH ARE THE BIG ONES WITH THE ROUGH SKINS, THE HIGH-STARCH POTATOES, THE MOST FAMOUS BEING THE IDAHO, THEY WOULD COMPLETELY FALL APART. I MEAN, IT WOULD STILL BE TASTY, BUT I WANT LITTLE CHUNKS OF POTATOES IN THERE WHEN I'M DONE WITH MY SOUP. AND THEY'VE GOT A THIN SKIN. I DON'T NEED TO PEEL THEM. OKAY, POTATOES ARE ALL DONE. ONIONS ARE SOFTENED, AND THE CELERY'S LOOKING GOOD. SO NOW I'M GONNA MEASURE 3 TABLESPOONS OF UNBLEACHED ALL-PURPOSE FLOUR, WHICH WILL BE OUR THICKENER. NOW, I'M GONNA ADD 3, AND YOU'RE GONNA SEE THAT THE FINAL CHOWDER IS SORT OF A THIN CHOWDER. I DON'T LIKE, YOU KNOW, ONE OF THOSE GLUEY CHOWDERS. BUT YOU COULD CERTAINLY ADD ANOTHER TABLESPOON OF FLOUR IF YOU WANTED IT SLIGHTLY MORE THICK. AND THE IDEA IS THAT YOU COOK IT AT LEAST A MINUTE PER TABLESPOON OF FLOUR THAT YOU JUST ADDED. I HAVE 3 TABLESPOONS OF FLOUR. I'M GONNA COOK THIS THREE MINUTES. AND WHAT WE'RE DOING HERE IS GETTING RID OF THAT FLOUR-Y TASTE. I'M USING ONE OF MY FAVORITE TOOLS HERE, WHICH IS A FLAT WHISK AS OPPOSED TO A MORE BALLOON WHISK. AND WHY IS THAT? THIS TOOL DOES NOT FIT INTO THE CORNERS OF A STRAIGHT-SIDED PAN. THIS TOOL DOES. OKAY, SO ABOUT THREE MINUTES. AND NOW WE'RE GONNA ADD SOME MILK THAT I'VE HEATED. THIS IS 3 CUPS OF HEATED MILK. WE'RE USING WHOLE MILK, HOMOGENIZED, REGULAR MILK, FULL FAT. AND THEN YOU'RE GONNA WHISK CONSTANTLY WHILE YOU ADD IT UNTIL IT COMES TO A FULL BOIL AND IT'S THICKENED. AND THEN I'M GONNA ADD MY CHICKEN BROTH, 2 1/2 CUPS. YOU'RE PROBABLY WONDERING, "WAIT A SECOND. THIS IS A FISH CHOWDER. WHY IS SHE ADDING CHICKEN BROTH?" WELL, I DON'T REALLY LIKE CLAM JUICE, WHICH IS SOMETHING YOU COULD ADD TO THIS; YOU KNOW, THE BOTTLED CLAM JUICE. AND I LIKE THE FLAVOR OF CHICKEN BROTH. I OFTEN USE IT WITH FISH. SO I'M GONNA ADD THE POTATOES AND THE THYME AND COOK IT FOR ABOUT 15 MINUTES UNTIL THE POTATOES ARE TENDER. AND IN GOES THE THYME. AND IT'S GONNA SIMMER, SIMMER, SIMMER. WHILE THAT IS SIMMERING, I'M GONNA COME ON DOWN AND WORK ON MY SECOND SMOKEY ELEMENT FOR THIS SOUP, WHICH IS SMOKED TROUT. THIS IS BONELESS TROUT. WE'VE TAKEN THE SKIN OFF OF ALL THESE. I'M GONNA TAKE THE SKIN OFF OF THIS ONE. AND IT JUST COMES OFF SO SIMPLY. WHEN WE ADD THIS TO THE SOUP, WHICH WE'RE GONNA DO AT THE END, IT DISSOLVES RATHER QUICKLY. SO YOU WANT TO MAKE SURE THAT YOU DON'T FLAKE IT UP TOO MUCH. WE WANT CHUNKS IN THE CHOWDER. SO I'M JUST GONNA BREAK IT UP GENTLY. I NEED TO GO CHECK MY SOUP, SEE HOW MY POTATOES ARE DOING. THAT'S REALLY WHAT WE'RE TRYING TO MAKE HAPPEN, SO... OOP! YES, READY. DON'T TOUCH A HOT POTATO WITH YOUR FINGERS. USE A KNIFE. EVERYTHING IS GONNA GO IN. SO SMOKEY TROUT. AT THIS POINT, ALL WE NEED TO DO IS TO HEAT IT. HERE IS OUR SMOKEY CANADIAN BACON WITH ANY JUICES THAT WERE ON THERE. YOU DON'T WANT TO LOSE THAT. AND BE GENTLE AT THIS POINT, 'CAUSE WE DON'T WANT TO BREAK UP-- I TOOK ALL THAT TIME TO FLAKE THE TROUT BY HAND. AND IF I JUST THREW IT IN HERE AND STIRRED IT LIKE CRAZY, IT WOULD BREAK UP. THAT LOOKS PERFECT. AND I WISH YOU COULD SMELL IT. OKAY, LET ME GET MY BOWL. AND HEAT THE BOWLS BECAUSE YOU MADE THIS WONDERFUL, YUMMY, WARM SOUP, SO YOU REALLY WANT TO HAVE A NICE, HOT BOWL TO PUT IT INTO. I'M GONNA TALK ABOUT A FEW POSSIBLE GARNISHES. SO HERE WE HAVE SOME-- A DIFFERENT FRESH HERB, WHICH WOULD BE VERY NICE WITH IT, WHICH IS DILL. AND YOU COULD JUST PUT A LITTLE BOW ON TOP. BUT BEFORE I DO THAT, SINCE WE'RE ON THIS SMOKEY THEME, LET'S ADD A LITTLE SMOKED PAPRIKA. SO--I ALWAYS END UP PUTTING TOO MUCH ON. BUT WE'LL TRY--THERE WE GO. MY DAD ALWAYS PUTS PAPRIKA ON HIS CHOWDER ANYWAY. AND MY LITTLE BOW IN THE MIDDLE; IT'S LIKE THE LAST THING. IT'S LIKE THE CHERRY ON TOP. OH, WOW. OOH! WONDERFUL. THERE YOU GO. OKAY. MY DOUBLE SMOKED CHOWDER FOR A WINTERY NIGHT. IT'S HARD TO BELIEVE THAT 30 MILLION PEOPLE LIVE JUST 30 MILES FROM HERE. STONE BARNS CENTER FOR FOOD AND AGRICULTURE IS A LIVING, WORKING POSTCARD OF SUSTAINABLE FARMING. IT'S JUST OUTSIDE NEW YORK BUT IN A WORLD OF ITS OWN. HERE, THEY NOT ONLY GROW HEALTHY, DELICIOUS FOOD, BUT THEY ALSO GROW FARMERS THROUGH A UNIQUE INTERNSHIP PROGRAM. MY NEPHEW PETER WAS ONE OF THEM. HE'S SHOWING ME AROUND BEFORE WE HARVEST SOME VERSATILE WINTER VEGETABLES. >> I HAD A TON OF FUN HERE. >> WHAT DID YOU LEARN? >> I MEAN, I THINK IN THE OBVIOUS SENSE, I LEARNED A LOT ABOUT GROWING VEGETABLES. BUT PEOPLE HERE ARE SO PASSIONATE ABOUT FOOD. AND OBVIOUSLY, OUR FAMILY'S REALLY INTO FOOD. SO I GOT TO INTERACT WITH A LOT OF REALLY INTERESTING AND PASSIONATE PEOPLE. AND THEY TAUGHT ME A LOT ABOUT FOOD AND HOW IMPORTANT IT IS TO BE CONNECTED TO YOUR FOOD. YOU KNOW, IT'S ONE THING TO COOK A CARROT, BUT IT'S ANOTHER TO GROW IT AND SEE IT THROUGH TO THE FINISH. >> HERE AT STONE BARNS, THEY GROW BETWEEN 200 AND 300 VARIETIES OF HERBS, FRUITS, AND VEGETABLES ALL YEAR ROUND. JACK ALGIERS IS THE VEGETABLE FARM MANAGER AND WAS PETER'S SUPERVISOR WHEN HE INTERNED HERE. >> SO WHAT'S BEEN HAPPENING IN THE LAST TWO YEARS SINCE I LEFT? >> WELL, THE FARM CONTINUES TO ROTATE AROUND HERE. WE'VE GOT A LOT OF NEW VARIETIES OF THINGS COMING IN. AND, YOU KNOW, OUR PLANNING FOR THE MARKETS HAS BEEN A LOT BETTER, IMPROVING ALL THE TIME WITH THE RESTAURANT AND OUR FARMERS MARKETS. >> FOOD GROWN ON THE FARM IS SOLD TO THE WORLD-ACCLAIMED RESTAURANT HERE, BLUE HILL AT STONE BARNS, AND AT THEIR YEAR-ROUND FARMERS MARKET, BECAUSE EVEN IN THE WINTER, THEY'VE FOUND WAYS TO GROW FRESH VEGGIES. SO I HAD NO IDEA YOU COULD GROW VEGETABLES IN WINTER. HOW DO YOU DO IT? >>

chuckles

Sara

WELL, THERE'S ACTUALLY A LOT OF DIFFERENT THINGS WE CAN GROW THROUGH THE WINTER, MOSTLY BECAUSE THERE ARE SO MANY THINGS THAT CAN MAKE IT THROUGH A FREEZE WITHOUT ANY PROBLEM AT ALL. IT'S JUST A MATTER OF PROTECTING THEM FROM THE HARSH WINDS AND HEAVY SNOWS AND THINGS LIKE THAT. >> SO THAT'S WHAT THIS THINGY IS. >> YEAH, WE'LL TAKE A LOOK UNDERNEATH THIS FABRIC HERE. >> OH, IT'S SPINACH. HOW COOL. >> NOW, THIS SPINACH IS MATURE, BUT IT WILL CONTINUE TO GROW ALL THE WAY THROUGH THE WINTER. >> AND THEN, THIS DOESN'T FREEZE? >> YES, IT DOES FREEZE. >> REALLY? >> YEP, AND WE WANT IT TO FREEZE SOLID. SEE, FREEZING DOESN'T NECESSARILY KILL A PLANT LIKE SPINACH OR KALE OR OTHER THINGS LIKE THAT OR... >> DID YOU KNOW THAT? >> I KNOW THIS BECAUSE HE TOLD ME. >>

laughs

Sara

WOW, THAT'S WILD. >> THAT'S WHERE THE IMPROVEMENT COMES FROM, REALLY, BECAUSE THE SLOWER IT GROWS AND THE COLDER IT IS, AND IT SWITCHES BACK AND FORTH, FREEZE TO THAW, FREEZE TO THAW EACH MORNING AND DAY. THEN WHAT HAPPENS IS, ESSENTIALLY, THE SUGAR BUILDS UP AS A SORT OF ANTIFREEZE. SO THE SWEETER THE PLANT GETS, THE MORE RESILIENT IT IS TO THE FREEZE. THE GREAT BENEFIT OF THE WHOLE THING IS THAT, REALLY, WE END UP WITH A SPINACH THAT IS SWEETER THAN ANY OTHER TIME OF THE YEAR BECAUSE OF THIS FLOW BACK AND FORTH, STARCH TO SUGAR. >> WHAT MAKES IT POSSIBLE IS THIS SIMPLE TUNNEL EVEN HOME GARDENERS CAN MAKE WITH SHEET PLASTIC AND PVC PIPE. UNDER THIS, THEY GROW LOTS OF HEARTY GREENS. BUT I'VE GOT OTHER THINGS ON MY MIND, LIKE INGREDIENTS FOR MY LATKES. >> SO WE'RE ALSO GROWING CARROTS AND BEETS. >> OH, WOW. YOU KNOW, ACTUALLY, I NEED SOME CARROTS AND BEETS. CAN WE GO PICK SOME? >> SURE. >> OH. OH, YUM. COCKTAILS, HORS D'OEUVRES. THERE WE GO. MMM. WOW. >> SO, JACK, I FORGET; HOW LONG DO YOU LEAVE THESE IN THE GROUND? >> WELL, THESE BEETS STAY IN THE GROUND UNTIL THE FIRST FROST. AFTER THAT, WE GIVE IT A LITTLE BIT OF TIME AND KIND OF KEEP OUR EYE ON THE WEATHER. BUT WE DO WANT TO TAKE THEM OUT. GENERALLY, HERE WE TAKE THEM OUT AROUND DECEMBER AND GET THEM INTO COLD STORAGE SO THAT THE FIRMNESS OF THE BEET STAYS TOGETHER. >> SO HOW DO WE PICK 'EM? YOU CAN TELL I'M A CITY GIRL, HUH? >> YOU JUST REACH DOWN-- >> PLANTS, BEETS! >> REACH DOWN TO THE BASE OF THE GREENS AND THEN PULL THEM RIGHT UP. >> OH. OH, THAT WAS EASY. AND YOU CAN COOK THE BEET GREENS TOO, RIGHT? >> CERTAINLY. >> THE BEET SISTERS. LOOK AT THIS. SUPER BEETS. SO YOU KNOW WHAT? I NEED SOME CARROTS TOO. >> WE'LL HAVE SOME UP THE HILL HERE. >> OKAY. >> AND, JACK, DO THESE COME OUT ROUGHLY THE SAME TIME AS THE BEETS? >> THEY DO. THEY COME OUT IN NOVEMBER, DECEMBER. >> OKAY. >> YEP, RIGHT AFTER THAT FROST. YOU CAN SEE HERE A LOT OF CARROTS GROWING IN HERE. THEY'RE A PRETTY GOOD SIZE. >> WOW. THAT IS ONE THICK CARROT. >> YEAH, WE DO WANT THESE TO GO INTO STORAGE. AND IT CAN STAY GOOD UNTIL MARCH. >> WHAT? WHO KNEW? DID YOU KNOW THAT? >> BUT WE SELL EVERYTHING AS QUICK AS WE CAN. >> I KNOW 'CAUSE I WORKED HERE. >>

laughs

Sara

OKAY. >> SO FEEL FREE TO PICK ONE OR TWO. >> YOU JUST-- THEY'RE ALL READY TO GO? >> YEP. >> OOP. WHOA. OH, THAT'S A BIG ONE. I GOT A BIG CARROT. >> YEAH. >> HERE, YOU CAN CLEAN MINE.

chuckles

Sara

ALL RIGHT, AND I THINK WE GOT ENOUGH HERE. THAT'S TERRIFIC. I SEE MY LATKES COMING TOGETHER. >>

laughs

upbeat country music

Sara

>> STONE BARNS IS HOME

TO ALL SORTS OF CRITTERS

PIGS, CHICKENS, SHEEP, TURKEYS.

turkeys gobbling

TO ALL SORTS OF CRITTERS

THEY'RE MOVED AROUND TO FERTILIZE AND MAINTAIN THE FIELDS. TURKEY HERDING IS A LITTLE LIKE HERDING CATS. AND AT STONE BARNS, IT'S JUST ANOTHER DAY AT THE OFFICE. LIVESTOCK MANAGER CRAIG HANEY INTRODUCED US TO HIS FLOCK. THESE GUYS ARE SO FUNNY. ARE THEY GUYS OR GALS? I DON'T REALLY WANT TO KNOW HOW YOU TELL. AND WHAT IF YOU WANT TO GET THEM TO COME TO YOU? >> UM, WELL, GENERALLY, I CAN JUST STEP INSIDE HERE AND MAYBE MAKE SOME NOISE, MAYBE DO A TURKEY CALL AND SEE IF THEY CAN CATCH-- >>

Sara

A TURKEY CALL? >> YEAH, YEAH. I MEAN, EVERYBODY'S GOT THEIR OWN FAVORITE ONE THAT THEY LIKE TO DO, BUT I DEFINITELY HAVE MY OWN. >> I MEAN, WHAT DO YOU SAY? >> USUALLY, I GO...

mimics turkeys gobbling

Sara

>> OKAY...

mimics turkeys gobbling

turkeys gobbling

Sara

>> THEY LIKED THAT ONE. >> OH, OKAY. I'LL TRY IT AGAIN.

mimics turkeys gobbling

Sara

>>

mimics turkeys gobbling

Sara

I'M NOT VERY GOOD AT IT. >>

laughs

Sara

>> I FEEL LIKE WE'RE IN JURASSIC PARK.

both mimicking turkeys

Sara

OH, THAT GUY LIKES IT. >> YEAH, HE LIKES IT. >> ALL THREE AT ONCE. >> READY? >> ONE, TWO, THREE.

all mimicking turkeys

turkeys gobbling

Sara

>> I TOOK A WHILE, BUT I MAY HAVE FOUND MY CALLING...

mimics turkeys gobbling

Sara

TURKEY CALLING. >> THEY LIKE IT. GETTING BETTER AND BETTER EACH TIME.

turkeys gobbling

pensive acoustic guitar music

Sara

>> A TRIP TO STONE BARNS IS A TRIP BACK TO HOW FARMING USED TO BE BUT WITH A TOUCH OF THE FUTURE. HERE, FARMERS WORK WITH CHEFS IN THE KITCHEN, CHEFS WORK WITH FARMERS IN THE FIELD, AND EDUCATORS WORK WITH SCHOOLCHILDREN TO SHARE THE PRIMAL LESSONS OF WHAT REAL FOOD TASTES LIKE. BACK IN MY KITCHEN WITH OUR WINTER VEGETABLES, WE'LL FIND OUT HOW DELICIOUS THAT CAN BE. WELL, I'VE GOT ALL MY BEAUTIFUL ROOT VEGETABLES I BROUGHT BACK FROM STONE BARNS, AND I'M GONNA TURN THEM INTO A ONE-SIZE-FITS-ALL LATKE. YOU PROBABLY KNOW ABOUT LATKES 'CAUSE THEY'RE SERVED AT HANUKAH. AND THEY GENERALLY ARE MADE WITH POTATOES. BUT YOU CAN ADD OTHER ROOT VEGETABLES TO THEM. AND THAT'S EXACTLY WHAT I'M GONNA DO. AND I LIKE TO BECAUSE-- YOU KNOW, I WAS LUCKY WE WENT TO STONE BARNS. IT WAS WONDERFUL. BUT SOMETIMES, YOU KNOW, I'VE PICKED UP ROOT VEGETABLES FROM THE SUPERMARKET OR FROM THE FARMERS MARKET, AND, YOU KNOW, A CARROT GETS SEPARATED FROM THE BUNCH OR A LONE PARSNIP OR A LONE TURNIP. AND I LOOK IN THE DRAWER, AND THERE'S ONE OF THIS AND ONE OF THAT. SO THAT'S HOW I CAME UP WITH THE IDEA FOR THIS. LET'S JUST THROW THEM ALL TOGETHER. SO I'M COMBINING ALL OF MY VEGETABLES. TODAY WE WILL HAVE CARROTS, PARSNIPS, WHICH I LOVE, AND BEETS. AND I'VE PEELED ALL OF THESE. IF YOU'VE SCRUBBED THEM REAL WELL, YOU COULD GET AWAY WITHOUT PEELING THEM. BUT I LIKE TO PEEL THEM. AND I HAVE A POUND OF ASSORTED ROOT VEGETABLES AND A 1/2 POUND OF BOILING POTATOES, AND ONE LITTLE ONION. THAT'S WHAT'S GONNA GO IN HERE. SO LET ME JUST MAKE SURE I GOT ALL THE ENDS OFF. NOW A LITTLE NOTE ABOUT BEETS. I ACTUALLY FIRST STARTED USING THE GRATING DISK ON MY FOOD PROCESSOR BECAUSE I WAS DESPERATE TO GET MORE BEETS TO MY HUSBAND, 'CAUSE HE JUST LOVES THEM. HE'S A NICE JEWISH BOY FROM DETROIT. HE DRINKS THE MOTHER'S BORSCHT IN THE BOTTLE, STRAIGHT UP. BUT THEY STAIN YOUR HANDS. AND SO I FIGURED OUT THAT IF YOU GRATE THEM RAW, THEY DON'T STAIN YOUR HANDS QUITE SO MUCH AND YOU GET THEM INTO TINY PIECES, WHICH MEANS THEY ONLY TAKE THREE MINUTES IN A PAN. SO I LOVE MY GRATING DISK. I USE IT ALL THE TIME. A LITTLE TIP ABOUT WORKING WITH BEETS BECAUSE THEY DO STAIN IS, WHEN YOU'RE ON YOUR COUNTER, PUT A LITTLE PIECE OF WAX PAPER UNDERNEATH THEM SO THEY DON'T STAIN. OKAY, THESE ARE GONNA BE PURPLE PANCAKES BECAUSE OF THE BEETS. THERE YOU GO. SO FIRST I'M GONNA GRATE THE CARROTS. AND THERE'S ALWAYS GONNA BE THOSE FEW BITS THAT I'M GONNA HAVE TO CHOP BY HAND ANYWAY.

machine whirring

machine whirring

Sara

OKAY, EVERYBODY'S IN THERE. IT REALLY IS BEAUTIFUL. NATURE IS BEAUTIFUL, LET'S FACE IT. OOP. SO WE WANT TO PUT THE OIL IN BEFORE WE HEAT A NONSTICK PAN. AND MAKE SURE YOU GET IT REALLY GOOD AND HOT BEFORE YOU ADD THE LATKES. 1 EGG AS A BINDER. AND I'M GONNA GO GET A LITTLE BIT OF FLOUR, ALL-PURPOSE, UNBLEACHED WHITE FLOUR. WE JUST NEED 1/3 OF A CUP. 1/2 TEASPOON OF SALT. THE EGG. AND THIS IS ALL JUST BINDER. NOW WE'RE GONNA TOSS IT ALL UP. AND ALL THOSE BEAUTIFUL COLORS ARE GONNA BECOME PINK 'CAUSE THE BEETS TAKE OVER. THIS MAKES ABOUT 12 LATKES. AND I'M GONNA USE AN ICE CREAM SCOOP, BUT YOU COULD JUST USE 1/4 CUP MEASURE. OOPS. I FORGOT PEPPER. OKAY, I'M GONNA DO THIS AND THEN JUST STIR IT WITH A SPOON. AND I'M USING A FLAVORLESS VEGETABLE OIL. YOU COULD USE OLIVE OIL. THAT WOULD BE DELICIOUS. OKAY. SO NOW WE'RE GONNA GET INTO BUSINESS. WITH MY SCOOP, PUT THEM IN.

sizzling

Sara

YEAH, THAT'S THE NOISE YOU WANT TO HEAR. AREN'T THESE THE MOST BEAUTIFUL PINK? I THINK I ONLY HAVE ROOM FOR THREE. SO THESE TAKE ABOUT FOUR TO SIX MINUTES A SIDE. SO YOU MAKE THEM IN BATCHES. YOU PUT THEM ON A SHEET PAN ON A RACK. AND THEN I POP THEM IN A 250 OVEN TO KEEP THEM WARM WHILE I MAKE THE REMAINING PANCAKES. IT'S LIKE REGULAR PANCAKES LIKE YOU'D MAKE FOR BREAKFAST. I'M GONNA GIVE THOSE A FEW MINUTES ON THIS SIDE AND THEN TURN THEM OVER. AND MEANWHILE, I'M GONNA GO GATHER SOME GARNISHES FOR THE LATKES, SOME SOUR CREAM AND SOME THINLY SLICED SCALLION. ALL RIGHT, I THINK I'M GONNA OPEN UP SOME--I HAVE SOME SPARKLING CIDER, WHICH IS GONNA BE PERFECT WITH MY LATKES. WOW, THESE LOOK GREAT. THEY'RE NEVER GONNA BE QUITE AS CRISPY AS A STRAIGHT POTATO LATKE, BUT, BOY, ARE THEY GONNA BE DELICIOUS. SO I'M GONNA PUT THEM ON SOME PAPER TOWELS. SO THIS COULD BE ON YOUR MENU ALL YEAR ROUND NOT JUST FOR HANUKAH. OKAY, THERE WE GO. AND THEN I'M GONNA SET 'EM UP HERE. GONNA PUT A LITTLE SPRINKLE OF SALT ON AND SOME SOUR CREAM ON EACH ONE. YUM. WOW. OKAY. I THINK THAT LOOKS READY TO GO. EATING WINTER COMFORT FOOD IS LIKE GIVING YOURSELF A WARM HUG ON A COLD NIGHT. I'M SARA MOULTON. THANKS FOR JOINING ME, AND I'LL SEE YOU NEXT TIME FOR MORE OF SARA'S WEEKNIGHT MEALS. MMM. SARA'S WEEKNIGHT MEALS CONTINUES ONLINE. FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE,

VISIT US ON THE WEB AT

>>

female announcer

SUBARU IS COMMITTED TO BUILDING VEHICLES THAT HAVE THE CAPABILITY TO MAKE THE MOST OF EVERY DAY. VEHICLES LIKE THE VERSATILE SUBARU FORESTER. ADVENTURE ISN'T JUST FOR THE WEEKENDS ANYMORE. SUBARU, A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS. >> FAMILY- OWNED AND INDIANA-GROWN, MAPLE LEAF FARMS IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS. SINCE 1958, MAPLE LEAF FARMS HAS PROVIDED A VARIETY OF DUCK PRODUCTS, FROM APPETIZER TO ENTREES, READY TO PREPARE OR FULLY COOKED, FOR RESTAURANT CHEFS AND HOME KITCHENS ALIKE. >>

male announcer

KING ARTHUR FLOUR GOLDEN FLAX ADDS A MILD, NUTTY FLAVOR. RECIPES AT KINGARTHURFLOUR.COM.