Robert Scherzer Food

Easy Shrimp Ceviche  recipe is cool, light, refreshing, on the table in minutes and perfect  for parties. It is made with just a few simple ingredients. Get more such recipe by #robertscherzer at http://robertscherzerfood.com/

Ingredients

for 2 cups

10 limes    

1 lb     shrimp, peeled, deveined, and diced (455 g)

2     teaspoons kosher salt

2     jalapeñoes, seeded and minced

1     small red onion, diced

2 cups     cherry tomato, chopped (400 g)

fresh     cilantro leaves, for garnish, optional

tortilla     chips, for serving

Preparation

Halve     the limes, then juice using a citrus press or a pair of kitchen tongs. You     should have about 1 cup (240 ML) total.

In a     medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and     tomatoes. Mix well.

Cover     and refrigerate for about 4 hours, until the shrimp is opaque and firm.

Serve     the ceviche chilled. Garnish with cilantro, if desired, and serve with     tortilla chips.

Easy Cast-Iron Cheesy Asparagus Quiche. This cast-iron asparagus  quiche recipe is a perfect easy, yet impressive breakfast. It’s yummy in your tummy and easy on the dishes. Get more such recipe by #robertscherzer at http://robertscherzerfood.com/

Ingredients

for 8 servings

olive     oil, to taste

1     bunch asparagus, trimmed and chopped into 3-in (7 cm) pieces

2     teaspoons kosher salt, divided

2     teaspoons freshly ground black pepper, divided

8     tablespoons unsalted butter

2 cups     all-purpose flour (250 g)

½     teaspoon baking powder

¾ cup     grated parmesan cheese, divided (80 g)

¼ cup     cold water (60 mL)

6     large eggs

⅓ cup     sour cream (75 g)

⅔ cup     half & half (160 mL)

1 ½     cups shredded cheddar cheese (150 g)

1 cup     cherry tomato, halved (200 g)

Preparation

Preheat     the oven to 375˚F (190˚C).

Heat a     drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium     heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for     5-6 minutes, until the asparagus is bright green but still firm. Turn off     the heat. Transfer the asparagus to a bowl and set aside to cool.

Add     the butter to the hot skillet and let it melt from the residual heat.     Allow the pan to cool with the butter in it.

Once     the cast iron is mostly cooled (warm to the touch is okay), add the flour,     ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup     Parmesan cheese, stirring with a spatula until the texture is sandy. Add     the water and stir to combine. Using your hands, press the dough evenly     over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a     fork to crimp the edges of the dough against the side of the pan. Set     aside.

Add     the eggs and sour cream to a medium bowl. Whisk to combine. Add the     half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper     and whisk until fully incorporated.

Scatter     the cheddar cheese evenly over the crust. Arrange the asparagus over the     cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the     asparagus. Slowly pour the egg mixture into the skillet. Do not overfill.     Top with the cherry tomatoes, cut sides up.

Carefully     transfer the quiche to the oven and bake for 45-50 minutes, until the     center is set and the edges are golden. Let cool for at least 30 minutes     before serving.

Dark Chocolate, Cherry, And Date Bars for that scrumptious midnight craving. Get more such recipe by #robertscherzer at http://robertscherzerfood.com/

Ingredients

for 16 bars

1 ½     cups medjool date, pitted (255 g)

½ cup     almond butter (120 g)

1     tablespoon coconut oil, plus 1 1/2 teaspoons, melted

1 cup     brown ri, puffed, or puffed quinoa (200 g)

1 cup     dried cherry (125 g)

⅓ cup     almond, chopped (45 g)

¼ cup     water (60 mL)

3 oz     dark chocolate, coarsely chopped (85 g)

1     teaspoon flaky sea salt

Preparation

Line     an 8-inch (20 cm) square pan with parchment paper.

In a     food processor, combine the dates, almond butter, and coconut oil. Process     until well combined, about 30 seconds.

Add     the puffed rice, cherries, and almonds and pulse 5-6 times—just enough so     that everything is well incorporated.

Transfer     the mixture to the prepared pan and press into an even layer about ½ inch     (1 ¼ cm) thick. Freeze for 15 minutes, until set.

Meanwhile,     pour the water into a small saucepan. Place a heatproof glass or metal     bowl over the saucepan, making sure the water is not touching the bottom.     Bring the water to a simmer, then add the chocolate to the warm bowl and     let it melt, stirring slowly. Remove the bowl from the heat as soon as the     chocolate is melted and smooth.

Pour     the melted chocolate over the date and cherry mixture and spread evenly     with a spatula. Sprinkle with flaky salt. Return the pan to the freezer     for another 20 minutes.

Homemade Cashew "Cheese". Dips for your next Game Night. Get more such recipe by #robertscherzer at http://robertscherzerfood.com/

Ingredients

for 12 slices

2 cups     raw cashew (260 g)

3     teaspoons sea salt

1     teaspoon onion powder

1     teaspoon garlic powder

4     tablespoons nutritional yeast flakes

2     tablespoons lemon juice

2 ½     cups water (600 mL)

3     tablespoons agar-agar flakes

Preparation

In a     blender, combine the cashews, salt, onion powder, garlic powder,     nutritional yeast, lemon juice, and 1 cup (240 ml) of water. Blend for 1     minute, until very smooth.

In a     small pot, bring the remaining water to a boil over medium heat.

Slowly     add the agar-agar flakes while whisking continuously. Continue to whisk     the mixture until thick, about 2 minutes.

Allow     the mixture to cool until the steam evaporates, then add to the blender     with the other ingredients.

Blend     for 1 minute, until smooth.

Pour     the mixture into a medium bowl and refrigerate for at least 1 hour, or     until thickened.

Banoffee Pie which  tastes so good and adds a greater new level of flavor to the pie. Learn more by #robertscherzer at http://robertscherzersuv.com/ 

Ingredients

for 8 servings

30 oz     sweetened condensed milk (850 g)

14     graham crackers

6     tablespoons unsalted butter, melted

nonstick     cooking spray

1 ½     cups heavy cream (360 mL)

1     tablespoon sugar

3     bananas, sliced

chocolate     shaving, for garnish

Preparation

Preheat     the oven to 400˚F (200˚C).

Pour     the sweetened condensed milk into a baking dish. Cover with aluminum foil     and set in a larger baking dish. Fill the larger dish with hot water until     it reaches halfway up the sides of the smaller dish.

Place     in the oven and cook for 90 minutes. Check the water level occasionally,     making sure that it reaches halfway and refilling as necessary.

Carefully     remove the baking dish from the hot water bath and let cool to room     temperature. Whisk the mixture (now it’s dulce de leche!) until smooth.

Reduce     the oven temperature to 350˚F (180˚C).

In the     bowl of a food processor, combine the graham crackers and melted butter.     Pulse until crackers are finely ground and the mixture resembles wet sand.

Grease     a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker     mixture to the tin and press evenly to cover pan completely.

Bake     crust for 5 minutes, until golden and fragrant. Transfer to a wire rack     and let cool to room temperature.

Spread     the dulce de leche in the cooled tart crust, using a flexible spatula to     smooth it into an even layer. Cover and refrigerate for at least 4 hours     or up to overnight, until set.

In a     large bowl, beat the heavy cream until soft peaks are just beginning to     form. Add the sugar and beat until soft peaks form.

Classic Hot Crab Dip For A Crowd to appease every taste bud. Get more such recipe by #robertscherzer at http://robertscherzerfood.com/

Ingredients

for 6 servings

2     tablespoons unsalted butter

1     cup yellow onion, finely chopped (150 g)

3     cloves garlic, minced

½     teaspoon kosher salt

1     lb jumbo lump crabmeat (455 g)

6     oz cream cheese, room temperature (200 g)

3     tablespoons sour cream

3     tablespoons mayonnaise

1     tablespoon worcestershire sauce

1     teaspoon hot sauce

2     teaspoons old bay seasoning, plus more for garnish

1     tablespoon lemon juice

1     cup shredded cheddar cheese, divided (100 g)

2     tablespoons fresh chives, thinly sliced, for garnish

carrot     sticks, for serving

celery     sticks, for serving

crackers,     for serving

crostini,     for serving

Preparation

Preheat     the oven to 325˚F (160˚C).

Melt     the butter in a medium pan over medium-low heat. Add the onion, garlic,     and salt. Cook for 12-15 minutes, until the onions are caramelized. Remove     from heat and transfer to a small bowl to cool completely.

Using     a fine-mesh strainer, drain crab meat over a bowl.

In     a medium bowl, combine the cream cheese, sour cream, mayonnaise,     Worcestershire, hot sauce, Old Bay, and lemon juice. Using an electric     mixer, beat together until well combined. With a flexible spatula, fold in     the onion mixture, ¾ cup (75 grams) cheddar cheese, and the crab meat.

Transfer     the dip to a 1-quart baking dish. Top evenly with the remaining cheddar     cheese.

Bake     for 20-25 minutes, until the mixture is just beginning to bubble around     the edges and the cheese is melted.

Heat     the broiler to low. Broil dip for 3 minutes, until the whole surface is     bubbling and browned. Remove the dip from the oven. Let cool for at least     15 minutes, until set.

Angel Food Cake In A Springform Pan because sometimes you just want that extra deliciousness. Get more such recipe by #robertscherzer at http://robertscherzerfood.com/

Ingredients

for 1 cake

Cake

1 cup     cake flour, not self-rising (125 g)

1 ½     cups granulated sugar, divided (150 g)

9     large egg whites

1     teaspoon vanilla extract

1     pinch of salt

1 ¼     teaspoons cream of tartar

Toppings

1 lb     fresh strawberry , hulled and thinly sliced (455 g)

2     tablespoons lemon juice

2     tablespoons granulated sugar

3 cups     whipped cream (750 mL)

Special Equipment

1     aluminum springform pan, 10 inch (25 1/2 cm)

1 tall     aluminum can

Preparation

Preheat     oven to 350ºF (180ºC).

Place     a medium mixing bowl in the refrigerator to chill.

Cut a     round of parchment paper to the same circumference as the base of the pan,     with a hole in the center that is the same circumference as the can. Line     the springform with the parchment. Cover the sides of the can completely     with parchment, securing with tape and making sure that the tape is     covered by parchment.

In a     medium bowl, sift the flour and ½ cup (100 grams) of the sugar together.

In a     large bowl, combine the egg whites, vanilla extract, salt, and cream of     tartar. Using an electric mixer, beat the mixture on medium speed until     soft peaks form. You will know when they’ve reached the soft peak stage     because the whites will just barely be able to hold their shape.

Increase     the mixer speed to high and gradually add the remaining cup of sugar, 2     tablespoons at a time. Beat until the mixture forms stiff peaks. This may     take up to 10-12 minutes. You will know that you are getting close to     stiff peaks when the whites turn very glossy with a satin-like appearance.     Lift the beater out of the bowl and check if the peak stands straight up     in a point with no curling at the tip. Once it does, your ready for the     next step.

Sift     the flour and sugar mixture into the egg whites, about ⅓ cup (80 ml) at a     time. Using a large flexible spatula, carefully fold in the flour until     there are no clumps left. Be careful not to overmix at this point, which     will deflate the batter and decrease the volume of the cake.

Add ¼     cup (60 ml) water to the can to weigh it down, so it stays steady in the     springform pan.

Carefully     transfer the batter to the prepared pan, working your way around the     aluminum can and smoothing the top of the batter with the flexible     spatula.

Bake     for 40-45 minutes, until the cake has risen completely, nearly reached the     top of the pan, and the top is evenly golden brown with a few cracks. The     top of the cake should spring back when gently pressed with your     fingertip. If there is any indentation left, the cake needs to bake for     longer. Return to the oven and check every 5 minutes.

Remove     the springform pan from the oven. Pour out any excess water from the can,     then replace can and immediately invert the pan over a wire rack. (The     soda can will prop up the cake while it cools, allowing air to circulate     around it.) Let cool completely, about 45 minutes.

Meanwhile,     prepare the strawberries. In a medium bowl, toss to combine the sliced     strawberries with the lemon juice and sugar. Refrigerate the berries until     you are ready to serve the cake.

Remove     the aluminum can from the center of the cake. Carefully run a knife along     the outer edge of the pan to release the cake (it should release easily).     Remove the parchment paper.

Matzo Ball Soup for that extra comforting meal when you really want it. Get more such recipe by #robertscherzer at http://robertscherzerfood.com/

Ingredients for 4 servings• 2 teaspoons canola oil • 2 cups medium yellow onion, diced (300 g) • 1 cup celery stalk, diced (225 g) • 2 teaspoons garlic, minced • 1 cup shredded carrot (110 g) • 3 qt low-sodium chicken broth (3 L) • 1 teaspoon kosher salt • ½ teaspoon ground black pepper • ½ teaspoon garlic powder • ½ teaspoon dried dill • ½ teaspoon dried chive • ½ teaspoon dried parsley • 20 matzo balls

Preparation

In a     large pot, heat the canola oil over medium heat. Once the oil is     shimmering, add the onion, celery, and garlic and sauté until translucent     and tender, about 5 minutes.

Add     the carrots and continue cooking for another 2 minutes, until all of the     vegetables are heated through.

Add     the chicken broth, salt, pepper, garlic powder, dill, chives, and parsley.     Bring to a boil, then reduce the heat to medium-low and simmer for about     30 minutes, until vegetables are tender.

When     ready to serve, add the matzo balls to the simmering soup and cook until     heated through, about 5 minutes.

Simple #Mayonnaise because sometimes you just want the good stuff, an old-fashioned way. Get more such recipe by #robertscherzer at http://robertscherzerfood.com/

Ingredients

for 1 cup

1     large pasteurized egg white, room temperature

1     teaspoon dry mustard powder

1     tablespoon distilled white vinegar

1 cup     neutral oil, such as canola or vegetable (240 mL)

1     tablespoon lemon juice

1     teaspoon kosher salt

Preparation

In a     food processor, combine the egg, mustard powder, and vinegar. Puree for 1     minute, until pale yellow.

With     the processor running, very slowly start to add the oil, 1 tablespoon at a     time. Once you’ve added half of the oil, add the rest in a slow, steady     stream. The mayonnaise should begin to thicken to the consistency of     prepared mayo, or a bit looser. Add the lemon juice and salt and pulse to     incorporate.

Transfer     to a clean, airtight container and store in the refrigerator. The     mayonnaise should keep for up to 1 week.

#Zesty Halibut And Green Beans for a great evening meal. Get more such recipe by #robertscherzer at http://robertscherzerfood.com/

Ingredients

for 4 servings

1     tablespoon kosher salt, plus more to taste

1     lb fingerling potato (455 g)

olive     oil, to taste

2     teaspoons freshly ground black pepper, plus more to taste

3 tablespoons     McCormick® Zesty Spice Blend, divided

4     halibut fillets, about 1 inch (2.5 cm) thick

2     lb green beans, stems trimmed (1 kg)

Sauce

½     cup fresh basil, finely chopped (20 g)

1     lemon zest

1     lemon juice

¼     cup extra virgin olive oil (60 mL)

kosher     salt, to taste

freshly     ground black pepper, to taste

Preparation

Preheat     the oven to 450˚F (230˚C). Arrange the oven racks the top third and bottom     third of the oven.

Bring     a large pot of salted water to a boil. Add the potatoes and cook until     fork-tender, about 20 minutes, then drain.

Transfer     the potatoes to a rimmed baking sheet and gently smash so they flatten     halfway. Drizzle a generous amount of olive oil over the potatoes, then     season with salt, pepper, and 1 tablespoon of the Zesty spice blend.     Spread on a baking sheet and set aside.

In     a small bowl, mix together 2 tablespoons of the Zesty spice blend, 1     tablespoon salt, and 2 teaspoons pepper. Gently the pat halibut fillets     dry with a paper towel. Season the fillets on all sides with spice     mixture.

Arrange     the halibut and green beans in a single layer on a rimmed baking sheet.     Drizzle olive oil over the fish and green beans. Sprinkle salt and pepper     over the beans and toss to coat. Turn the fish over to ensure all sides     are coated in olive oil.

Place     potatoes on the top rack of the oven and the fish and beans on the bottom     rack. Roast until the potatoes are crispy, the fish is opaque in the     center, and the beans are crisp but tender, 15-18 minutes.

Meanwhile,     make the sauce: In a medium bowl, mix together the basil, lemon zest, and     lemon juice. Drizzle in the olive oil and stir to incorporate, then season     with salt and pepper.

#Zesty Tomato Bruschetta 2 Ways: Fresh And Oven-Roasted.

Ingredients

for 6 servings

Crostini

1     baguette, sliced diagonally 1/2 inch (1 1/4 cm) thick

olive     oil, to taste

kosher     salt, to taste

2     garlics, halved crosswise

Oven-Roasted

2 cans     canned whole peeled tomato

1 ½     tablespoons McCormick® Zesty Spice Blend

½     teaspoon kosher salt, plus more to taste

⅓ cup olive     oil, plus 3 tablespoons, divided (80 mL)

1     clove garlic, minced or grated

1     pinch fresh ground black pepper

½     teaspoon honey, or sugar

¼ cup     fresh basil, minced (10 g)

Fresh

2 lb     fresh tomato, preferably a mix of colored heirlooms (1 kg)

1 tablespoon     McCormick® Zesty Spice Blend

1     teaspoon kosher salt

1     pinch fresh ground black pepper

1     clove garlic, minced

1     tablespoon olive oil

¼ cup     fresh basil, thinly sliced (10 g)

Assembly

good     quality extra-virgin olive oil

aged     balsamic vinegar

flaky     sea salt

Preparation

Make     the crostini: Preheat the oven to 350˚F (150˚C).

Brush     olive oil on both sides of the baguette slices and arrange on a baking     sheet in a single layer. Lightly season with salt.

Bake     for about 15 minutes, rotating halfway through, until the crostini are     light golden brown and crisp. Let cool slightly, then lightly rub the top     of each crostini with the cut sides of the garlic.

Make     the oven-roasted topping: Preheat the oven to 300˚F (180˚C). Line 2 baking     sheets with parchment paper.

Drain     the canned tomatoes. Break the tomatoes open with your hands and remove     the wet seeds, discarding the innards.

Arrange     the tomatoes in a single layer on the lined baking sheets. Season with the     Zesty spice blend and salt, then drizzle all over with ¼ cup of olive oil.     Roast the tomatoes until their juices evaporate, about 1 hour. Let the     tomatoes cool.

Move     the tomatoes to a cutting board, then chop. Transfer to a medium bowl with     the remaining 3 tablespoons of olive oil, the garlic, pepper, and honey.     Season with salt to taste. Stir in the basil.

Make     the fresh topping: Remove the cores and seeds from the tomatoes, then     dice. Transfer to a large bowl with Zesty spice blend, salt, pepper,     garlic, olive oil, and basil and gently toss to combine.

To     assemble, spoon the tomato mixtures onto the crostini, making sure to     include some liquid as well. Lightly drizzle aged balsamic and good     quality olive oil on top of each bruschetta and sprinkle generously with     flaky sea salt. Serve immediately.

Ingredients

for 10 servings

Cashew Frosting

4 cups     raw cashew (520 g)

hot     water

15 oz     full-fat coconut milk, cream from the top of the can (425 mL)

½ cup     powdered sugar (60 g)

1 cup     maple syrup (336 g)

¾ cup     coconut oil, melted (180 g)

3     tablespoons lemon juice

1     tablespoon vanilla extract

½     tablespoon apple cider vinegar

1     pinch salt

Cake

3 ½     cups flour, of choice, we used whole wheat (435 g)

1 cup     brown sugar (220 g)

1     tablespoon baking soda

1 ½     tablespoons baking powder

1     tablespoon cinnamon

2     teaspoons nutmeg

1     pinch salt

3 cups     almond milk (720 mL)

¾ cup     coconut oil, melted (180 g)

1 cup     unsweetened applesauce (255 g)

¾ cup     maple syrup (250 g)

1     tablespoon vanilla extract

1     tablespoon apple cider vinegar

2 cups     carrot, finely grated (220 g)

1 cup     raisin, optional (150 g)

1     carrot, for garnish

½ cup     walnuts, chopped, for garnish (50 g)

Preparation

In a     large bowl, add the cashews and enough hot water to cover them. Let soak     for at least 1 hour.

Rinse     and drain the cashews, then add them to a food processor or blender. Add     the coconut cream, powdered sugar, maple syrup, coconut oil, lemon juice,     vanilla extract, apple cider vinegar, and salt. Blend until completely     smooth, scraping down the sides as necessary.

Transfer     the cashew frosting to a bowl and refrigerate while you bake the cake.

Preheat     the oven to 350°F (180°C). Grease 3 separate 8-inch (20 cm) round cake     pans and set aside.

In a     large bowl, add the flour, brown sugar, baking soda, baking powder,     cinnamon, nutmeg, and salt. Whisk to combine.

In a     separate large bowl, add the almond milk, coconut oil, applesauce, maple     syrup, vanilla extract, and apple cider vinegar. Whisk to combine.

In two     batches, add the dry mixture to the wet mixture, folding with a spatula     until combined. Some clumps are okay.

Add     the grated carrots and raisins and fold them in.

Divide     the batter evenly between the 3 pre-greased cake pans and bake for 35     minutes, or until a toothpick comes out clean. Cool completely.

Remove     the cashew frosting from the fridge and mix it up well.

Choose     which cake will be your bottom layer and cover evenly with about ⅓ of the     cashew frosting. Top with the second layer, frosting evenly again. Add the     final layer and frost the top of the cake generously

Grate     a carrot over the top of the frosting and sprinkle with chopped walnuts     for garnish.

Refrigerate     until ready to serve.

Deep-fried Deviled Eggs

Ingredients

for 24 servings

12     hard-boiled eggs, peeled

1 cup     flour (125 g)

3 eggs    

1 cup     panko breadcrumbs (50 g)

oil,     for frying

4     tablespoons mayonnaise

2     tablespoons pickle relish

2     tablespoons mustard

1     teaspoon hot sauce

salt,     to taste

pepper,     to taste

paprika,     or seasoning of choice on top, optional

Preparation

Heat     cooking oil for deep-frying in a medium-size pan over medium heat.

Cut     the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white     from the yolk and remove to a medium bowl.

Coat     the cooked egg white in flour, eggs, and panko bread crumbs. Carefully     place eggs into the hot oil.

Fry     for 2-3 minutes, flipping halfway through.

Remove     from pan and drain excess oil on a paper towel.

Add     mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and     mash until smooth.

Fill a     piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back     into the fried egg white and dust with paprika.

Ingredients

for 4 servings

Spice Rub

1     teaspoon Schwartz ground cinnamon

1     teaspoon Schwartz paprika

1     teaspoon ground coriander

1     teaspoon black pepper

1     teaspoon cumin

1     teaspoon salt

Tagine

3 lb     chicken thighs (1.3 kg)

4     tablespoons olive oil, divided

1 lb     baby potato, quartered (450 g)

1 cup     cherry tomato, halved (200 g)

½ cup     shallot, chopped (50 g)

10     dried apricots, roughly chopped

salt

black     pepper

1     lemon, sliced

1     tablespoon fresh parsley, chopped

¼ cup     almond, silvered, toasted (35 g)

Preparation

Preheat     oven to 190ºC (375ºF).

Place     all of the ingredients for the spice rub in a small bowl and mix to     combine.

Place     chicken thighs in a large bowl and coat with the spice rub.

Heat a     very large cast iron skillet and drizzle in 2 tablespoons of olive oil. 5.     Place seasoned chicken thighs skin-side down and cook until the skin is     brown and crispy, about 4–5 minutes. Then flip the thighs over and brown     the other side for 4 minutes. Remove chicken from the pan.

In a     large bowl, add baby potatoes, cherry tomatoes, shallots, and apricots.     Drizzle with the remaining 2 tablespoons of olive oil and season to taste     with salt and pepper. Mix until evenly coated.

Place     the vegetables into the bottom of the tagine and arrange the chicken,     skin-side up, around the top, wedging a slice of lemon between each piece     of chicken.

Place     the lid on the tagine and place in the oven for 1 hour and 40 minutes, or     until chicken is 165ºF (75ºC) and falls off the bone.

Garnish     with fresh parsley and toasted almond slivers.

Get the recipe by #robertscherzer at http://robertscherzerfood.com/

Ingredients

for 25 latkes

¾     medium yellow onion, peeled and cut into large pieces

3     medium russet potatoes, peeled and cut into large pieces

¼ cup     all purpose flour (30 g)

1     teaspoon kosher salt

2     large eggs

vegetable     oil, for frying

cinnamon     applesauce, for serving

sour     cream, for serving

Preparation

Using     a food processor fitted with a grater blade or the large holes of a box     grater, grate the onion. Transfer to a bowl and set aside.

Grate     the potatoes in the food processor or on a box grater.

Line a     large bowl with paper towels or a clean kitchen towel. Squeeze the excess     liquid from the potatoes into the bowl. Drain the liquid, then add the     potatoes to the bowl, along with the grated onion, and toss to combine.

Add     the flour, salt, and eggs and stir to combine.

Heat 2     inches (5 cm) of vegetable oil in a heavy-bottomed pot over medium-high     heat until it reaches 350˚F (180˚C).

Dollop     about ¼ cup (30 G) of the latke mixture at a time into the hot oil and     spread to make pancakes, about 3 inches in diameter. Do not overcrowd the     pan. Reduce the heat to medium and fry until the latkes are browned on the     bottom and the edges are crispy, 3-5 minutes. Flip and cook on the other     side for about 5 minutes more, until browned and crispy. Transfer the     latkes to a paper towel-lined plate to drain and repeat with the remaining     batter.

Serve     the latkes with cinnamon applesauce and sour cream.

Pineapple Carrot Cake Breakfast Bread for the health and happiness that you seek from comfort foods. Get the recipe by #robertscherzer at http://robertscherzerfood.com/

Ingredients

for 12 servings

Bread

oil,     for greasing

1 ½     cups whole wheat flour (185 g)

⅓ cup     organic sugar (65 g)

1 ½     teaspoons baking soda

1 ½     teaspoons baking powder

1     tablespoon ground cinnamon

1     teaspoon ground cardamom

2     teaspoons ground ginger

½     teaspoon ground cloves

½     teaspoon kosher salt

½ cup     quick oat (50 g)

3 cups     shredded carrots, about 3 large carrots (330 g)

1 ½     cups crushed pineapple, 1 can, drained, juice reserved (565 g)

3     large eggs, beaten

¼ cup     butter, 1/2 stick, melted (30 g)

1 cup     walnuts, chopped, optional (100 g)

Greek Yogurt “Frosting”

1 cup     plain greek yogurt (245 g)

1     tablespoon maple syrup

Preparation

Preheat     the oven to 375˚F (190˚C). Generously grease a 9 (22 cm) x 4 (10 cm) loaf     pan with oil.

In a     large bowl, sift together the flour, sugar, baking soda, baking powder,     cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to     combine.

In a     separate large bowl, combine the shredded carrots, pineapple, eggs, and     melted butter. Mix well.

Add     the wet ingredients to the dry ingredients and stir until there are no dry     clumps left. Gently fold in the walnuts, if using.

Pour     the batter into the prepared loaf pan and smooth the top.

Bake     for 1 hour, until a toothpick inserted in the center of the bread comes     out clean.

While     the bread is baking, make the Greek yogurt “frosting”: In a small bowl,     combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved     pineapple juice. Stir until well incorporated. Chill in the refrigerator     until ready to use.

Remove     the bread from the oven and allow to cool for 10 minutes, until safe to     handle. Remove from the loaf pan and let cool completely on a wire rack.

Ingredients

for 4 servings

Chicken Fries

1 lb chicken     breast (455 g)

1     teaspoon salt, plus more to taste

½     teaspoon McCormick® ground black pepper, plus more to taste

½     teaspoon ground white pepper

1     teaspoon onion powder

1     teaspoon garlic powder

½ cup     all-purpose flour (75 g)

3     large eggs

2 cups     panko bread crumbs (100 g)

½ cup     vegetable oil (120 mL)

Assembly

1     package McCormick® brown gravy mix

4 oz     cheese curd (115 g)

thinly     sliced chives, for garnish

Preparation

Slice     the chicken into thin strips, about ½-inch (1 ¼ cm) wide, so that they     resemble fries. Season generously with salt and pepper.

In a     medium bowl, mix together the white pepper, garlic powder, onion powder,     black pepper, and salt. Add the flour and mix until well combined.

In a     separate medium bowl, beat the eggs. Add the panko to another medium bowl.

Dredge     the chicken strips in the flour-spice mixture, then dip in the egg, then     the panko, pressing the bread crumbs onto the chicken to ensure even     coverage.

Heat     the vegetable oil in a large skillet. Shallow-fry the chicken fries for     1–2 minutes on each side, until fully cooked and golden. Drain on paper     towels.

Cook     the McCormick Brown Gravy Mix according to the package directions.

Arrange     half of the chicken fries on a platter or baking dish, then top with half     of the cheese curds and a bit of the gravy. Top with the rest of the     chicken fries, the remaining cheese curds, and gravy. Garnish with chives     and serve immediately.