Circulon Potato Latke Recipe
by Eric Theiss
12” deep skillet
Ingredients
3 lbs. russet potatoes, peeled
1 cup onion, finely chopped
1 egg, beaten
2 egg whites, beaten to soft peaks
4 matzo crackers (processed into fine crumb)(about a cup of crumb)
1 tbsp. onion powder
32 oz. canola oil
Salt and Pepper
Directions
1. Place 2 of the potatoes in a microwave safe bowl and cook until soft (about 8
minutes). Let them cool.
2. Grate the rest of the potatoes in a food processor or box grater and place in a strainer
lined with a cheese cloth.
3. Run the 2 cooked potatoes through a ricer and set aside.
4. Over a bowl or the sink, squeeze as much liquid out of the grated potatoes as
possible and let them sit for about 10-15 minutes, then squeeze them once again.
5. Heat canola oil in the 12” deep skillet to about 375 F.
6. In a large bowl add your beaten egg, onion, onion powder, salt and pepper. Add to
that your grated potatoes and combine.
7. Add the above mixture to your potatoes that were run through the ricer and combine.
Then, add to that your whipped egg whites and fold in.
8. Add matzo crumb and combine.
9. Spoon mixture into a quarter cup measuring cup to use as a form and then carefully
drop potato into the oil. Repeat this until your pan is about 3/4 full. Do not over fill; you
want some room in between each latke.
10. Cook until golden brown. Serve with sour cream, chives and apple sauce on the
side.
Eric’s Big Cheesy Stuffed Meatballs for Circulon
Makes 16-20 meatballs
Ingredients
2 cups fresh bread crumbs
¼ cup milk
2 lbs. meatloaf mix
½ cup onion, minced
½ cup Parmesan cheese, grated
1 tsp. Italian seasoning
1 tbsp. dried or fresh minced parsley
1 tsp. salt
¾ ts. black pepper
¼ tsp. crushed red pepper flakes
2 eggs
4 oz. fresh mozzarella cheese, small diced
½ cup roasted red peppers, small diced
2 tbsp. fresh basil, chopped
1 tbsp. olive oil
3 cups marinara sauce
Directions
1. In a small bowl, mix together fresh bread crumbs and milk until moist. Set aside.
2. In large bowl combine meatloaf mix, minced onion, Parmesan cheese, Italian
seasoning, parsley, salt, black pepper, crushed red pepper flakes, and eggs.
3. Add bread crumb mixture and stir until combined well.
4. In small bowl mix together diced fresh mozzarella, roasted peppers, and basil.
5. To make stuffed meatballs: Form about ½ cup of mixture into a small patty.
Scoop 1 tablespoon of cheese and roasted pepper mixture into center of the
meat.
6. Form a ball around the meat and pack tightly. Place meatballs in refrigerator for
30 minutes.
7. Heat olive oil in 12” Circulon Saucepan. Brown meatballs on all sides.
8. Remove and drain grease on paper towels. Pour grease out of saucepan and
return meatballs to pan.
9. Pour your favorite marinara sauce over meatballs and simmer at least 30 minutes
until meatballs are cooked through.
10. Serve meatballs on long crusty rolls or with your favorite pasta.
Circulon Caramel Apple Cookies
By Eric Theiss
Makes 32 cookies
Ingredients
1 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla extract
3 cups flour
½ tsp. salt
1½ tsp. baking powder
1 tbsp. apple pie spice
4 tbsp. milk
1 large apple (gala, roma or fuji), peeled & small diced
20 caramel squares
1½ tbsp. heavy cream
Directions
1. In a large bowl, cream butter and sugar together on high speed until fluffy. Add
egg and vanilla, and then mix well.
2. In a small bowl combine flour, salt, baking powder and apple pie spice.
3. Gradually add dry ingredients to butter mixture. Add milk and stir until a soft
dough forms.
4. Fold in diced apples until combined throughout.
5. Divide dough in half. Form two 12-inch logs. Wrap with plastic wrap and
refrigerate for 1 hour.
6. Remove dough from plastic wrap and cut each log into 16 slices. Place on
Circulon Cookie Sheet.
7. Bake at 375º F for 10 minutes. Cool on rack.
8. When cookies are cooled, return them to Circulon cookie sheets.
9. Heat 1 Quart Circulon Saucepan on medium. Place caramel squares and heavy
cream in saucepan and stir until melted and smooth.
10. Drizzle caramel sauce over cookies on cookie sheet. Keep saucepan close to
heat and return to stove if caramel starts to cool and harden while topping the
cookies. Stir until soft and continue to drizzle caramel over cookies.
11. Let caramel cool and set on cookies.
12. Store in airtight container with parchment or wax paper in between the layers of
cookies.
Salmon with Balsamic Citrus Glaze and Wilted Spinach
By Eric Theiss
Serves 4
Ingredients
12 oz. baby spinach, cleaned
4 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
Juice of one large lemon
4 salmon filets
½ cup white wine
½ cup balsamic vinegar
2 tablespoons honey
1 teaspoon orange marmalade
2 large shallots, chopped
4 sprigs of rosemary
Salt and Pepper
Zest of 1 large lemon
Directions
1. In a large bowl add spinach, and then add olive oil, salt, pepper and juice of the
lemon and toss. Set aside.
2. Lightly salt and pepper the 4 salmon filets and set aside.
3. In a mixing bowl, mix the balsamic vinegar, honey, marmalade, and shallots, and
then set aside.
4. Heat a large skillet on medium heat for 2 minutes, then add olive oil and heat for
1 more minute.
5. Add the salmon to the hot pan and turn up the heat to medium high. Sear until
golden brown about 3 minutes per side.
6. Remove the salmon and set aside.
7. Add to your hot pan ½ cup white wine and deglaze for about a minute. Add to
that your balsamic mixture and rosemary sprigs. Cook until thickened about a
minute.
8. Add salmon back to pan and cover. Cook one minute and then move off the
burner to rest.
9. Heat your stockpot on medium heat until hot for about 1-2 minutes. Add spinach
and put the lid on the stock pot, then move off of the burner and let sit for about a
minute. The spinach should be wilted but not overcooked.
10. Place spinach onto the serving plate and top with salmon filets. Pour glaze over
the top. Sprinkle zest of the top. Serve immediately.
Circulon Stovetop S’mores Bars
By Eric Theiss
Ingredients
4 tbsp. butter
1 (10 oz.) bag mini marshmallows
5 cups graham cracker squares cereal (Golden Grahams)
2 cups mini marshmallows, divided
1½ cup milk chocolate chips, divided
Directions
1.
2.
3.
4.
5.
6.
7.
8.
Melt butter in Circulon 10qt Stockpot on medium heat.
Add 10oz bag of mini marshmallows and stir until melted.
Remove from heat. Stir in graham cracker cereal and toss until well coated.
Let sit for 3 minutes. Add 1½ cups of mini marshmallows and stir lightly to evenly
distribute. Toss in 1 cup of chocolate chips and stir lightly.
Immediately pour mixture onto Circulon Cookie Sheet and spread evenly into pan
with spatula.
Top with remaining mini marshmallows and chocolate chips. Press lightly so
toppings stick to bars.
Refrigerate for at least 30 minutes until bars are set.
Cut into 24 squares.
Circulon Mint Chocolate Pretzel Bark
By Eric Theiss
Ingredients
2 (10 oz.) bags mint chocolate chips
2 cups small pretzels, coarsely chopped
1 cup white chocolate chips
3 to 5 drops of green food coloring
10 chocolate crème de menthe thins (Andes), coarsely chopped
Directions
1. Place mint chocolate chips in glass bowl. Cook in microwave on high for 1½
minutes. Stir until chocolate chips start to melt. Cook 30 more seconds and stir
until completely melted and smooth. Cook an additional 30 seconds if chips do
not melt. Stir.
2. Mix in half of the crushed pretzels with the melted chocolate.
3. Spread on ungreased Circulon Cookie Sheet.
4. Place white chocolate chips in small glass bowl. Cook in microwave on high for
1 minute. Stir chips until melted and smooth. Cook an additional 30 seconds if
necessary to completely melt chips. Stir.
5. Gradually stir in drops of food coloring until a solid light green color forms.
6. Drizzle green chocolate in stripes diagonally across the mint chocolate on the
cookie sheet.
7. Run a wooden skewer or knife across the stripes to make a swirled design in the
chocolate.
8. Sprinkle chopped candies and remaining pretzel pieces evenly over the top.
9. Place in freezer about 30 minutes until bark is firm.
10. Remove bark from cookie sheet and break up in pieces.
*Information provided by Eric Theiss.