Natalie Portman Potato Latkes

We watched as Natalie Portman rocked award season with a baby bump, looking hotter than most non- preggers celebs on the carpet. It seems like the public has waited forever for the birth of this "Oscar Baby."

I am happy to report that People confirms Nat had a bouncing baby boy. The couple has been hush hush about the boys name, until now. It was revealed that the name is Aleph.

As a Hebrew School drop-out, I remembered that Aleph is the first letter of the Hebrew alphabet. It literally translates to "Number 1."

This new momma is already setting her son up for success. Aleph Portman is # 1 

So in honor of the Hebrew name, I decided to make latkes!

Natalie Portman Potato Latkes

You will need:

4 large potatoes

1 yellow onion

1 egg beaten

2 tbsp all purpose flour

1 tsp salt

1 tsp pepper

2 cups vegetable oil (for frying)

Peel and grate potatoes and onions in a large bowl. Take paper towels and squeeze out any liquids. The key to making awesome latkes, is to make sure the potatoes and onions are super dry.

Mix egg, salt, pepper, and flour in a bowl. Mix in dry potato and onion mixture.

In a skillet heat 1/4 inch of oil. Make the potatoes into small mounds, about 1/2 the size of your palm.

Fry in veggie oil until golden brown. When finished, set aside on paper towel to get rid of excess oil.

Repeat with more oil as needed and the rest of the batter.

MAZEL TOV!

Photos courtesy of:

thedeliciouslife.com

Gwyneth Paltrow is a Celeb Foodie too?!

She acts. She sings. She dances. She cooks....The TOTAL celebrity package, right?

Gwyneth Paltrow became a stellar actress when she took home Oscar, a rockstar when she performed on Glee, and a foodie with her blog Goop.

I was parsing through this month's Cosmo, as any 21 century gal should, and I stumbled upon some delicious recipes written by Gwyneth herself! She recently put out a cookbook, My Father's Daughter, that has everyone wondering, "What CAN'T she do?"

I plan to die a little at the yumminess that is going to hit my taste buds tonight. I will be trying out these two recipes featured in Cosmo, and I have a feeling they are going to be a HIT!

Chicken Milanese

You will need:
4 boneless, skinless chicken breasts
1 cup milk
2 cups panko bread crumbs, mixed with salt and pepper
1/2 cup of extra virgin olive oil

Place the chicken breast between two pieces of parchment paper. Using a mallet, (or a heavy frying pan) pound the chicken until it is very very thin. Put the milk in a shallow bowl, and put the breadcrumbs into another. Dip each piece of chicken in the milk, then the breadcrumbs until they are fully coated. You should have a thin, even coating.

Heat 1/4 cup of olive oil in a pan. Cook the chicken (2 pieces) on one side for 4 minutes, or until evenly browned and crisp. Flip and cook for an additional 2-3 minutes until the chicken is firm to touch. Repeat with the rest of the oil, and the remaining chicken.

Slow-Roasted Cherry Tomatoes and Arugula

You will need:
2 cups cherry tomatoes
2 tbsp extra virgin olive oil
coarse salt
2 cups arugula
1 tbsp balsamic vinegar

Preheat oven to 400 degrees. Place the tomatoes in a small baking pan, drizzle with one tablespoon of olive oil, and a pinch of salt. Roast for 45 minutes, turning occasionally until they are split open.
Toss arugula with remaining oil and balsamic vinegar. Add a pinch of salt. Fold tomatoes into the arugula and serve on top of the chicken.

To finish off this meal I would roast some fingerling potatoes at 400 degrees for about 30 minutes with fresh herbs of your choice, olive oil, salt and pepper. YUMMY!

Thanks for the good eats' Gwyneth!


pictures courtesy of
milkandmode.com