I dont know too much about Caviar, other than Beluga Prime and Osetra are the best Caviars in the world, and to never use a metallic spoon when handling them, but is there a way to preserve them for about a week. I heard about pressing plastic wrap over them, then turning it upside down evry day so that the oil reaches every granule that remains. But is there another way? Also, does anyone know how to make latkes (potatoe pancakes with creme fraiche, green onions and of course CAviar) I had some canapes at a banquet last week, and the there was some small red caviar eggs atop of it...was that salmon roe caviar they used?
Thanx for the help..
:]

[mudbug]

MARTHA’S LATKES
Makes about 20 latkes

6 medium Idaho potatoes
1/2 large white onion
1 large egg
3 tablespoons all-purpose flour
1/2 cup Kirin beer or other light lager
Coarse salt, to taste
Freshly ground black pepper, to taste
Vegetable oil, for frying
Sour cream, for serving
Osetra caviar, for serving

1. Peel and, using a box grater, grate the potatoes into a large bowl. Grate onion into the bowl with the potatoes, and mix to combine. Place the mixture in a colander set over a bowl. Drain the liquid, pressing the potato mixture with the back of your
hand if necessary, to remove the excess liquid. Strain the watery liquid from the bowl, but leave the heavier starch. Return the starch to the potato mixture.

2. Add the egg, flour, and beer. Stir to combine. Season with salt and pepper, to taste. The consistency should be moist, but should hold together.

3. In a large, heavy-bottomed skillet set over medium heat, heat enough vegetable oil to fill the pan a quarter-full. Drop a spoonful of the mixture at a time in the hot oil, and cook on each side until golden brown, about 3 minutes per side.

4. Using a slotted spoon, remove the latkes to a paper-towel-lined baking sheet. Serve immediately with applesauce, sour cream, or crème fraîche.


JANE HELLER’S TRADITIONAL LATKES
Makes about 20 latkes

6 medium Idaho Potatoes
2 medium yellow onions
2 large eggs
1/4 cup matzo meal (or 3 tablespoons all-purpose, unbleached flour)
1 teaspoon salt, or to taste
1/4 teaspoon pepper (white), or to taste
Vegetable oil or chicken fat, for frying
Applesauce or sour cream, for serving

1. Peel potatoes and place in cold water. Using a box grater, grate potatoes and onions in large bowl.

2. Transfer potato-and-onion mixture to a colander set over a bowl, and squeeze out excess moisture. Return mixture to bowl. (Starchy sediment can be added back to mixture, if desired.)

3. In separate bowl, combine eggs, matzo meal (or flour), salt and pepper.

4. Combine all ingredients, adding more matzo meal if mixture is too wet.

5. In large skillet, heat 1/2 inch oil (or chicken fat) over medium-high heat.

6. Drop tablespoon- or serving-spoon-size portions of mixture into hot oil, and press down with spoon to flatten.

7. Fry until brown and crispy on edges; turn until golden brown on each side, cooking 3 minutes per side.

8. Remove to paper towels to drain. Serve immmediately with applesauce.