Anolon Accolade Features!Some of the features of the Anolon Accolade skillets that I particularly liked were around the flexibility of these skillets. I’m hard on things, to be honest. I’m hard on my clothes, my shoes in particular, and hard on my pots and pans. I know I should use non-metal utensils with my nonstick surfaces, but I never want to take the time to find them in the drawer. I want to be able to reach for something quick. So they never seem to last long. These skillets from Anolon, however, totally rocked it. Let me tell you how:
- They’re super-durable, thanks to their hard-anodized aluminum construction (using patented Precision Forge™ technology).
- They work on all stove tops, including induction (!!)
- The nonstick surfaces, get this, are metal utensil safe, thanks to sapphire-reinforced, triple-layer nonstick surfaces. They might even be durable enough for me. I hate to think about my old non-stick pans in a trash pile somewhere.
- They clean up in a flash, and although I can’t imagine needing to do this – because they’re that easy to clean up – they’re dishwasher safe. This feature made these skillets a clear winner for my husband. Part of what makes them so easy to clean, besides the nonstick surfaces, is that the handles are flush with the skillet rim (which you can see below), and the rivets are flush with the skillet side. No nooks and crannies for food and cooked oil to accumulate.
- Further, Anolon claims that their thick bases (seen below), slimmer walls, and uber-tough rims (seen above) provide the best in class for fast and even-heating without warping or twisting. Luckily the skillets are safe up to 500˚F in the oven. And yes, I tested that too. The Apple Tarte Tatin, with its caramelizing action, is not shy with heat on the stove where it begins the caramel process, nor the hot oven where it finishes.
Let’s Make Latkes!And now for these amazing Sweet Potato Latkes. By the way, anyone coming to my house for dinner over the holidays will be getting these beauties as an appetizer! They can be made ahead too, and just reheated before adding the toppings. For some quick visuals, I form the latke mixture into little haystacks. Each haystack is a little more than 2 tablespoons. I heat up the oil until it shimmers, and arrange the haystacks in the skillet. They sizzle just a bit, but not splatter, when they hit the oil. By the way, this is a perfect size for an appetizer, but feel free to double the size for an entrée or side dish. Gently flatten the haystacks using a fork to about 2 1/2 inches in diameter, cook them for 3 minutes, and turn them over using that same fork. Before flipping, make sure you can see the edges starting to crisp. Once they’re flipped, immediately add just a few gratings of a sharp cheddar, and cook another 3 minutes. You might need to cover them the final 30 seconds to let the cheese melt. A dollop of Lime Sour Cream and a shower of chopped chives finishes them up. For more information on Anolon, visit their website. To keep up-to-date on their cookware, and get recipe ideas, follow them on Instagram!
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Easy Sweet Potato Latkes
- 1/2 pound sweet potatoes 1 small
- 2 scallions white and green stalks finely chopped (1/4 cup)
- 1/4 jalapeño pepper seeded, finely chopped, about 1 tablespoon
- 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt divided
- 1/4 teaspoon Ancho chili pepper powder
- 1/8 teaspoon black pepper
- 1 large egg lightly beaten
- 1 - 2 tablespoons avocado oil or other high heat cooking oil
- 2 tablespoons sour cream
- 1 teaspoon lime juice
- 1 1/2 tablespoons sharp cheddar cheese coarsely grated
- 1 tablespoon finely chopped chives
- Peel the sweet potato and coarsely grate, using the largest holes on a hand-held grater. Add the grated potatoes to a bowl, and squeeze with a couple of paper towels until fairly dry. Add the scallions, jalapeño, flour, salt, Ancho chili pepper powder, and black pepper. Lightly toss using your hands to coat the grated sweet potato.
- Add the egg and thoroughly mix, using a fork. Form 8 latke haystacks, each a little more than 2 tablespoons (1/8 cup), and place on a plate or wooden board next to the stove. Feel free to double the size for a side dish of latkes, or an entrée.
- Heat the oil in a deep 12-inch nonstick skillet, such as the Analon Accolade, over medium-high heat until shimmering hot. Carefully arrange the latke haystacks around the skillet. They should sizzle a bit when they hit the oil, but not splatter. Gently flatten them using a fork to about 2 1/2 inches in diameter. Cook until golden, about 2 1/2 - 3 minutes on each side. Look for the edges to start to crisp. Gently turn over using the fork. They shouldn't break apart at all. If they do, they need to get a little crisper. Immediately drop a little grated cheddar on top, and cook for another 3 minutes. You may need to cover them for the final 30 seconds to melt the cheese.
- Place a cooling rack over paper towels. Transfer latkes with a spatula or fork to to cooling rack to drain. Although this recipe uses very little oil, draining them directly on paper towels can make them a little greasy unless you immediately remove them. I prefer to use a cooling rack.
- In a small bowl, mix together the sour cream and lime juice.
- While still warm (but not hot), place a dollop of sour cream on each latke, and finish with a shower of chives. These are best eaten warm. For an appetizer, they shouldn't more than 2 bites, and 1 bite is even better.
- An alternate topping is applesauce.