Saturday, October 4, 2008

And so I Put On an Apron and Made the Recipes...

The potato pancakes were as easy as they looked on the video, but now let's talk about the kugel. I was so happy with the pancake find that I rushed to have some non dairy kugel recipes for a special friend. First off, when reading  a Jewish or middle eastern recipe, eggs = jumbo eggs. It is assumed that you know this. I made a "well placed" phone call years ago to learn this tidbit from Aunt Bobbo! With that insider knowledge I proceeded to create two recipes from the same website mentioned in my previous post, one for fruit kugel and the other for Tsimmes. Both required a food processor and I certainly kept pouring ingredients into it. When I finally popped them both into the oven, I took a look around me. Oh my, what a mess I had made! See for yourself. So the two recipes took a total of 30 minutes to prep, and one hour to bake and while they were baking, I was cleaning the entire time. Now this is a first hand account from someone who would rather be stitch'n then in the kitch'n. But I will tell you that both the recipes received rave reviews. And yes, I enjoyed a nice glass of wine!

1 comment:

Debra Gaynor said...

Cookie, Cookie, Cookie...I have been making the world's best potato pancakes (we call them Latkeleh up here in Noo Yawk) for years. So good, Max has published the recipe on his blog. They are fried but they don't fall apart. Here is his recipe, in his own words. Try them next time and have lots of applesauce around.

Latkes Makes about 16 latkes, which is all you should eat the first night. By the end of Chanukah, you should be able to eat twice that many.

2 1/2 pounds Idaho baking potatoes, unpeeled
1 large yellow onion, quartered
2 eggs, lightly beaten
1/4 cup matzoh meal
4 to 5 teaspoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 to 3 cups olive oil
1 large jar (16 ounces) unsweetened applesauce

1. Pick up the potatoes and admire their heft, their pure starchiness. Then scrub them with a brush.

2. Place the onion in a food processor. Pulse the blade a few times until the onion is diced into crunchy bits. Remove the blade and scrape the onion bits into a small bowl. Return the food processor bowl to the machine. No need to wash it yet.

3. Cut the potatoes lengthwise to fit in the food processor feed tube. Find the medium-coarse food processor shredding disk, which you've never used. Put it into the machine and turn it on. Begin feeding the potato slices into the machine.

4. When the potatoes are shredded put them in a colander over a large bowl. Dump in the onion bits and mix everything around with your hands, squeezing the potato moisture out as you work. Let the mixture drip for a few minutes while you put on a recording of Kitty Carlisle singing "Beat Out That Rhythm On A Drum."

5. Pour out the potato liquid from the bowl, but leave the starch that clings to the bowl. This is good for you. Dump in the shredded potato and onion mix. Add the eggs, the matzoh meal, the parsley, the salt and the pepper. Stir the mixture eagerly. Then let it sit for about 10 minutes.

6. In a large cast-iron skillet, pour in 1/4 inch of the oil. Over high heat, get the oil very hot, but don't set off the smoke detector. Using the 1/4 cup measure or a long-handled serving spoon, start spooning the batter into the skillet. Flatten each with a metal spatula to a diameter of 4 to 5 inches. Do not try to make the latkes uniformly round. Reduce the heat to medium and cook the latkes until golden brown on one side. Then turn over and fry them some more. When crispy on the outside and most inside, about 5 minutes per side, remove and place on several thicknesses of paper towels. Keep doing this until you run out of batter.

7. Remove from the room anyone who prefers latkes with sour cream. Serve the latkes immediately. With applesauce.