Basic Potato Latkes

July 20, 2012

Author: Rachel Cort

 

My Dad has taught me almost everything I know about cooking, food, baseball, fishing and Judaism; which means he’s taught me quite a lot. This recipe is from some old magazine or book but it is the latke recipe that we make every year at Hanukkah. I can remember being a little kid, standing on a chair and helping my dad flip the latkes or stir the batter. He is the reason why I can cook, why I identify with Judaism and why I am me.

Ingredients:

2 Pounds Idaho potatoes well scrubbed but unpeeled

1 medium Onion

2 Eggs

1/4 cup(s) matzos meal or all purpose flour

Salt and Pepper to taste

Vegetable Oil for Frying

Preparation:

1. Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.

2. Drain potatoes and onions.

3. Mix in eggs, then matzo meal or flour. Season with salt and pepper

4. Pour oil into a heavy skillet, preferably cast iron, to a depth of 1/4 inch, and heat. Oil should be very hot but not smoking.

5. Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the frying pan with the back of the spoon. Fry until golden on both sides.

 

 

Feferman Family Kugel

November 1, 2012

Author: Rebecca Feferman

 

 

A wonderful dairy kugel from Bubbie!

Ingredients:

8 Ounces Medium or Wide Egg Noodles

4 Eggs

1 pint milk 2%

1 pint Cottage cheese lowfat

4 Tablespoons butter melted

5-6 Tablespoons Sour cream Light is fine

1/2 cup(s) Sugar scant (if adding raisins, use a little less)

1/2-3/4 cup(s) raisins

to taste Salt

Cinnamon

Preparation:

Preheat oven to 350 degrees and grease 9×13 baking dish. Boil noodles in salt water until tender (slightly al dente). Drain and place in a large mixing bowl. Add beaten eggs, melted butter, sugar, milk, cottage cheese, sour cream. Mix together, then add raisins (if clumped, try to break apart raisins before adding). Tase before putting into baking dish- add salt and adjust sour cream as needed.*Remember that raisins will add sweetness, so adjust sugar accordingly.

Pour into baking dish and even out. Sprinkle cinnamon across the top for color (go easy). Cover loosely with foil and bake for 1 hour. Remove foil and turn oven up to 375 degrees. Bake for an additional 10-20 minutes, or until kugel is sent and top noodles and slightly browned.

Remove and allow to cool 5-10 minutes before serving.

 

The Bortman Spinach Kugel

November 3, 2012

Author: Rebecca Bortman

Grandma Bortman made several giant batches of her family-famous spinach kugel for my parents’ wedding. She made so much kugel that even though everyone loved it and had seconds and thirds, there was since 3 full kugels left over after the reception. My recently-turned Jewish mom took all three home and would not eat anything else until it is gone. That’s how good this kugel is. Sometimes kugel gets a bad rap for being weirdly sweet or heavy or soggy. That is not the case with Grandma Bortman’s savory, fluffy, and crispy Spinach Kugel! But I have encountered so many situations where people have preconceived ideas about kugel that I have made up a song that I sing to people when I hear them say that they don’t like it. Not that the lyrics alone can do it justice, but here they are: “Maybe you thought you didn’t like kugel/Then you tried the Bortman kugel/And you realized you really like kugel…Today!…With spinach!”

Ingredients:

1 package frozen chopped spinach defrosted

1 lb egg noodles

1 stick of butter<

1 envelope of onion-mushroom soup mix

3 eggs separated

Directions

1. Defrost spinach. Preheat oven to 350.

2.Boil noodles for 5-6 minutes.

3. Melt butter and add to noodles.

4. Beat egg whites in a cold metal bowl.

5. Combine all ingredients. Pour into greased 9×13 pan.

6. Bake at 350  degrees for 1 hour.

 

 

 

Tsimmes

December 10, 2012

Author: Ronna Dell Valle and Sharon Mason

 

 

Ingredients:

1 1/2 lb. carrots, peeled and slice thick or use bags of baby carrots

1 (24 oz.) pkg. of pitted prunes

2 yams or sweet potatoes, peeled and cut in large cubes or very thick slices

1/4 cup OJ

1 Tbsp. Parve Margarine

1 cup water

1 Tbsp. brown sugar

1/2 tsp. cinnamon

1/4 tsp. cloves

Preparation:

Saute carrots in margarine in covered saucepan for 15 minutes. Add everything else and bring to a boil. Place in a baking dish and bake, covered (use aluminum foil), at 350 degrees, stirring and basting with the liquid until done (carrots & yams are soft and the liquid is “syrupy” in consistency).

 

 

Mushroom Challah Stuffing

December 26, 2012

Author: Liz

My mother’s father was a baker from Poland who came to the Lower East Side of NYC and moved to Stamford, CT. where he baked professionally until he was in his 70′s. Breads of all kinds were plentiful in my mother’s home. Moist, square onion rolls with flecks of chopped onions folded into the middle, sliced rye bread with seeds, and challah for every Shabbat. When my Mom joined us for Thanksgiving, my daughter, Lani, surprised her with this challah stuffing. My Mom loved it, and told stories about how her Mom NEVER let bread go to waste. Why would you throw away stale challah when it makes such a great stuffing?

From Liz Rueven at  kosherlikeme

Ingredients:

1 large onion diced

4 TBS. olive oil

2 TB margarine (pan)

3 garlic cloves, chopped

1 large red pepper diced

1/2-3/4 cup shredded or finely diced carrot

1.5 pounds sliced mushrooms. An assortment is best, but mostly portobellos

8 cups dried challah bread crumbs (really challah chunks). see note

2 eggs

1 cup parsley chopped

1 cup mixed fresh herbs, chopped. Use thyme, rosemary,sage, tarragon or a combo of all of them.

salt and pepper to taste

1 cup warmed veggie, chicken or mushroom broth. More, if needed. It should be moderately wet but not soaked.

Preparation:

Do Ahead:

Slice 2 challah and lay out on drying rack for 2 days. The slices will dry out and harden. When ready to prepare stuffing, break slices into pieces in a large mixing bowl. Pieces should be no larger than 2 inches.

Day of:

Saute onion in oil until softened. Add fresh garlic, red peppers and carrot. Combine and cook for 10 mins. Add mushrooms and saute until heated through and soft.

Pour 1 cup broth over mixture.

Beat the eggs in a bowl, and combine with challah in large mixing bowl or large pan. Add fresh herbs last so they stay bright and flavorful. Mix well. Mixture should be well integrated and challah chunks should be moist. Add more broth if needed.

Generously grease a 9×11 glass pyrex pan with margarine.

Spoon mixture into pan. Bake for 45 minutes at 325, uncovered, or until golden.

Using a syringe or large spoon, put drippings from bottom of turkey or chicken pan over the entire surface of the stuffing and allow to cook for another 10 minutes or until it is glazed and browned.

Posted in Side Dishes

 

Tags: bread crumbs, carrot, carrots, Challah, challah bread crumbs, challah stuffing, cloves of garlic, eggs, fresh herbs, garlic cloves, Kosher Like Me, margarine, mushroom, mushroom challah stuffing,Mushrooms, olive oil, onion, onions, parsley, pepper, portobello, portobellos, red pepper, rosemary, sage, salt, stuffing, tarragon, thyme

 

 

 

Gvetch

December 27, 2012

Author: Ronna Dell Valle and Sharon Mason

 

 

 

My mother-in-law, of blessed memory, came to live with Reuben and myself when we had been married a year. She was a dear, sweet woman and we got along famously. She worked, as did I, until our first daughter was born a year later. Mom graciously offered her services as babysitter and we got to go out frequently. This particular Sunday, Mom suggested that she make us Sunday dinner. She made what I later learned was Gvetch. I was very angry with her. “Mom, why did you wait until you were living with us three years before making this delicious dish? I’m angry with you for not having made it long before this day.” Mom received this recipe from a Romanian lady; but, I think it is from the Middle East.

Ingredients:

1 medium size eggplant, peeled, sliced and cut into one inch cubes

1 cup rice

1/2 cup vegetable oil

1 cup diced onions

4 ribs celery cut into one inch pieces

4 carrots, peeled and diced

1 cup water

1/2 cup frozen peas, defrosted, at room temperature

Preparation:

Place all ingredients, except peas, into a roasting pan and mix together. Bake in a 350 degree oven for one hour or until ingredients are soft. Mix every twenty minutes to prevent rice from sticking to the pan. You may need to add a bit more boiling water when stirring the dish if it seems to be too dry. Add defrosted peas before serving the dish. May be used as a main dish with a salad or used as a side dish with meat, chicken or fish. Salt and pepper to your own taste. Enjoy!!

 

Bubbe Ana’s Turkey Stuffing Supreme

December 28, 2012

Author: Ronna Dell Valle and Sharon Mason

 

 

Ingredients:

For a 12 lb. or larger bird

2 cups sliced onion (2 large onions, sliced)

1/2 ib. beef liver plus the liver from the turkey

1/4 cup vegetable oil

18 oz or larger box of Corn Flakes

3/4 cup water (you might not use it all)

1 tsp. thyme

Salt and pepper to taste

Preparation:

Saute sliced onions in oil until soft, remove from pan and set aside. Pan fry livers in same pan until liver is no longer pink when cut in the center (do not overcook). Chop liver and onions together until fine, like a pate. Crush the Corn Flakes and place in a very large bowl. Add the liver mixture to the corn flakes and slowly add water, as needed, to help blend. Add thyme and other seasonings.

Rinse turkey inside and out and wipe dry with paper towels. Rub crushed garlic on the inside of the bird. Spoon in the stuffing. Extra stuffing can be placed under the skin of the breast and back of the bird. Make a mixture of oil and mustard and rub it over the skin of the entire bird after it has been trussed. Roast the bird at 325 degrees until the thermometer reads done.

Mama’s Spinach Kugel

December 28, 2012

Author: Ronna Dell Valle and Sharon Mason

 

 

Our father, of blessed memory, loved this Kugel. It was his favorite as he was not a big fan of the more traditional sweet noodle kugels.

Ingredients:

8 oz. wide noodles

2 (10 oz.) pkgs. Frozen chopped spinach that has been thawed and squeezed dry

1/2 cup butter or margarine (use some to grease the pan)

1 onion, chopped

3 eggs, lightly beaten

1 cup of sour cream

Preparation:

Cook noodles according to package directions until almost done (very al dente). Mix noodles with spinach. Saute onions until slightly brown in the butter or margarine remaining after you have greased an 8 by 10 or 7 by 11 inch or 2 qt. baking dish. Mix onions with noodles and spinach. Mix eggs and sour cream together and fold into noodle, spinach and onion mixture. Pour into greased pan and bake at 350 degrees for 45 minutes.

If Mom had other cooked vegetables (leftovers), like carrots and broccoli, she would chop them and make a mixed vegetable kugel.

 

Roasted Brussel Sprouts and Cranberries with Barley

December 28, 2012

Author: Maur Rodman

 

 

Ingredients:

1 pound brussel sprouts, tips cut off, discolored leaves removed and sliced in half

(smaller sprouts are better than large)

1 tablespoon olive oil

Salt

2/3 cup fresh cranberries (or 1/3 cup dried cranberries)

1/3 cup crumbled gorgonzola or goat cheese

1/3 cup freshly toasted pecans

1 1/2 cups cooked barley, reheated

1 tablespoon maple syrup, or more to taste

1 tablespoon balsamic vinegar, or more to taste

Preparation:

1. Preheat your broiler.

2. Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for 2 to 2 minutes. It should be so hot that a few drops of water sizzle and quickly disappear after contact.

3. In a medium sized bowl, toss the prepared brussel sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.

4. Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat sides are faced down. Let them cook for two minutes.

5. Toss the fresh cranberries into the pan and transfer the pan to the broiler. The pan will be heavy and hot so use oven mitts and be careful! Let the brussels sprouts broil for about 3 minutes. Check the sprouts for doneness- their tops should be a little browned and the bottoms caramelized. How long you should leave them in there depends on your preferences and your oven. The cranberries should have started popping by now; set the hot pan on your stovetop for a couple of minutes while you reheat the barley.

6. Toss the warm barley, sprouts, cranberries, cheese and pecans in a bowl and drizzle with balsamic vinegar and maple syrup. Season with salt, divide into smaller bowls, and enjoy!

 

Granny’s Country Greens

February 6, 2013

Author: Carla Hall

No Southern meal is complete without greens. Traditionally, they’re simmered long and slow until melty and soft. I love ’em that way, but actually prefer a little bite to them—both in their mustardy flavor and hearty leafy texture. Growing up in the South, I learned that the greens were sometimes besides the point. The pot likker—the leftover cooking broth—is what really matters, at least as much as the greens themselves. Traditionally, salt pork simmers alongside the greens to flavor the likker. I use smoked turkey wings to get a broth that’s just as tasty but has even more complex gamey, savory flavors. Be sure to serve this with Skillet Cornbread for sopping. And save any leftover likker to make soup. From “Cooking with Love.”

Ingredients:

2 pounds smoked turkey wings

1 teaspoon minced garlic

1 teaspoon crushed red chile flakes

2 quarts water

2 pounds collard greens, rinsed and dried

2 pounds kale, rinsed

dried Kosher salt and

freshly ground black pepper

Preparation:

1. In a large pot, combine the turkey, garlic, chile flakes, and water. Bring to a boil over high heat, then reduce the heat to simmer for 30 minutes.

2. Meanwhile, prepare the greens: Working in batches, hold the stems of the collards with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stem clean. If the leaves are really large, cut them down the center. Stack a few leaves, then roll them like a cigar. Slice the roll into thin shreds. Repeat with the remaining collard leaves, then with the kale.

3. Add the sliced greens to the pot and simmer until tender, about 20 minutes. Season to taste with salt and pepper.

4. Remove the wings and let cool until you can handle them. Pull the meat from the wings, discard the bones, and return the meat to the pot. Serve hot.

 

 

Caramelized Onion Mashed Potatoes

March 12, 2013

Author: Manischewitz

 

 

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).

Ingredients:

2 pounds Yukon gold potatoes, cut into 1/2-inch diced cubes

5 tablespoons olive oil, divided

2 medium onions, diced

1 teaspoon plus 1/4 teaspoon Manischewitz® kosher salt

1/4 cup Manischewitz® Vegetable Broth

1/4 teaspoon garlic powder

Preparation:

Prep Time: 5 min

Cook Time: 20 min

Ready Time: 25 min

Serves 8

1. In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 to 20 minutes or until tender when pierced with a fork. Drain well and return to pot.

2. While potatoes are cooking, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté for 10 to 12 minutes or until softened and browned, stirring constantly.

3. Add onions to drained potatoes and mash with a potato masher until broken down but leaving some lumps. Stir in broth, garlic powder, remaining 4 tablespoons olive oil, and ¼ teaspoon salt.

4. Serve immediately or cover to keep warm.

 

 

Bette’s Kugel

July 9, 2013

Author: Jeremy Schwartz

I see that I had misunderstood the “beyond” in “beyond bubbie.” I was worried about submitting this recipe, because it’s about as “bubbie” as you get, not “beyond” at all. This, in particular is a 50s bubbie recipe, with plenty of fat, brand name jars from the grocery store, sweet, filled with love and delicious. The bubbie I got it from actually wasn’t a bubbie at the time. She was my high school best friend, Seth’s (Shmuel’s) mother, Bette Globus.

Ingredients:

1 lg pkg broad egg noodles (cooked til not mushy)

4 eggs

1 stick margarine, melted + more unmelted for dotting

¾ large jar Stuckey’’s orange marmalade

1 c. 2% cottage cheese

¾ c. sour cream

1 sm. Philadelphia cream cheese

corn flakes

for cinnamon sugar mixture:

½ – ¾ c. sugar

3 Tsp. cinnamon.

Preparation:

Beat the eggs. Add cream cheese. Break up and beat. In 2nd bowl, mix sour cream, cottage cheese, marmalade and melted margarine. Add to egg mixture. Fold in cooked noodles. Put in greased baking dish (9 x 12). If there’s excess liquid, spoon off ~5 spoonfuls). Top w/ crushed cornflake crumbs. In 3rd bowl, mix sugar and cinnamon. Sprinkle on top of kugel. Dot w/ margarine and sprinkle lightly again with cornflake crumbs. Bake at 350° ~ 45 min.

 

 

Nanny’s Summer Gratin

July 10, 2013

Author: Liz

My Nanny Scher was a superb but simple cook. She sourced her meat and chicken from a kosher butcher in Stamford, CT and shopped her veggies and fruit from the corner grocer. In the summer, she grew a few tomatoes and zucchini in the small yard behind the multi-family, three story house my grandparents rented. She shared and swapped her small harvest with neighbors on the block, while exchanging recipes with her favorite Italian neighbors. She usually sautéed everything with lots of onions and often added ketchup for a touch of color and sweetness.

Here’s an updated version of what my Nanny made. Veggies are sliced more neatly here and the name is fancier but it’s in the same spirit of celebrating summer vegetables at their peak.

Recipe contributed to Kosher Like Me by Melissa Roberts

Ingredients:

2 garlic cloves

1 tsp kosher salt (use ½ tsp if fine salt)

6 Tbsp extra virgin olive oil

½ tsp freshly ground black pepper

1 large eggplant (1 lb), cut into ½” thick slices

2 medium zucchini and/or yellow squash (1¼ lbs), cut into ½” thick slices

2 large ripe tomatoes (1½ lbs), cut into ½” thick slices

4 (3”) sprigs fresh basil

3 (2” to 3”) sprigs fresh thyme

3 Tbsp finely grated Parmigiano Reggiano (*optional if making gratin parve)

Preparation

Equipment: a shallow 2½ to 3 quart gratin or baking dish

Preheat oven to 425F with rack in middle.

Mince and mash garlic to a paste with salt using a large heavy knife. Combine with olive oil and pepper in a large bowl. Add eggplant and squash and toss to coat.

Alternately layer eggplant, zucchini, and tomato slices, in a single overlapping layer in dish. Drizzle any remaining oil from bowl over the top and scatter herb sprigs, tucking them in between vegetable slices. Cover tightly with foil and bake until vegetables are softened, about 1 hour. Sprinkle top with parmesan (if using) and continue to bake, uncovered, until top is golden brown, 10 to 15 minutes more.

Notes

**Gratin can be made 1 day ahead, covered with foil, and chilled. Served hot, warm, room temp, or even cold.

 

 

 

 

 

Mammy’s Savory Noodle Kugel

August 13, 2013

Author: TheArtisanJewishDeli

Michael got a little misty-eyed the first time he tasted our spot-on version of his family’s heritage baked noodle, egg, and dairy casserole. Previously, the “recipe” existed only in vague text fragments and the taste memories handed down to Michael’s mother and aunt from his beloved (and long-departed) maternal grandmother, Rose Fertig (whom Michael nicknamed “Mammy” when he was a toddler). Michael recounts: “Mammy grew up in a Yiddish-speaking home in Portland before she married my grandfather, a lawyer. To be honest, she wasn’t a great cook, but all us grandkids and now our kids adore this dish. My mom or aunt still makes it, by popular demand, for every family gathering, which is good since it serves a small army.” Keegal and kugel are variant names for the same range of sweet or savory dishes made with a noodle or other starch base. The different pronunciations relate back to the different regions of Eastern Europe where the dish was made.

Ingredients:

Cooking spray

3 ½ tablespoons kosher salt

18 ounces wide egg noodles (about 1 ½ packages)

½ cup (1 stick) plus 2 tablespoons unsalted butter, cubed

3 cups small-curd cottage cheese

3 cups sour cream

6 large eggs, beaten

½ teaspoon freshly ground white pepper

Preparation:

Preheat the oven to 350 F. Spray a 9 by 13-inch glass baking dish with cooking spray and set aside.

Fill a large pot with about 5 quarts water, add 2 tablespoons of the salt, and bring it to a boil. Add the egg noodles and cook until they are nearly tender but still undercooked, about 5 minutes. Drain the noodles in a colander, shaking out the excess water. Transfer them back to the dry pot. Add ½ cup of the butter and stir to melt. Allow the noodles to cool slightly, about 5 minutes.

Stir in the cottage cheese and sour cream. Add the eggs, pepper, and the remaining 1 ½ tablespoons of salt and stir to thoroughly combine. Pour the noodle mixture into the baking dish and spread it out into an even layer. Dot the top of the keegal with the remaining 2 tablespoons butter. Bake until the keegal is set in the center and lightly browned on top and around the edges, 45 to 55 minutes. Allow the keegal to cool for about 10 minutes before cutting and serving.

Store any leftover keegal, covered, in the refrigerator for up to 3 days. To reheat, add a drizzle of milk or a few dots of butter to the top of the keegal and bake it at 350°F, covered, until heated through. (The cooking time will depend on the quantity being reheated.)

From The Artisan Jewish Deli at Home by Nick Zukin and Michael Zusman/Andrews McMeel Publishing, LLC

Posted in Side Dishes

Tags: butter, cooking spray, cottage cheese, egg noodles, eggs, Keegel, kosher salt, Kugel,sour cream, The Artisan Jewish Deli, white pepper

 

 

 

 

Amaretto Noodle Kugel (A Slightly Improvisational Take on an Old Standard)

December 4, 2013

Author: Pattie Weiss Levy

From  NiceJewishMom.com

Fat free, or not fat free? That is the question.

In an effort to meld traditional Jewish cooking with contemporary health concepts, I’ve been trying to develop a low-fat, cholesterol-free kugel for years. I’ve used various combinations of yolk-free noodles, nonfat sour cream, fat-free cottage cheese, artificial sweeteners, and Egg Beaters instead of actual fresh eggs. Not to mention countless I can believe it’s not butter substitutes, from Smart Balance to Benecol. And you know what? It’s just not worth it.

My husband may want to watch his weight and triglycerides, but he clearly doesn’t enjoy my health-conscious concoctions. Enjoy them? He won’t even put them in his mouth! If I go to the trouble to make two varieties – one lead-free for him, then high-test for everyone else – he invariably fills up only on the real stuff. The low-test goes from buffet table to fridge, then ends up in the garbage can. (Unfortunately, you can’t recycle kugel.)

In the age of Lipitor, he’d just as soon enjoy himself. So I’d just as soon save the time.

Thus, I’ve hit upon a compromise. You may take the high road, but I take the low road whenever possible, choosing reduced (rather than non) fat sour cream and cottage cheese, plus real eggs, sugar and honest to G-d butter. (Low-fat saves on calories somewhat. But nonfat has no flavor.) And let’s face it, holidays are no time for self-denial and obsessing about girth. Enjoy yourself today, and relish all that life has to offer… for tomorrow we diet.

Ingredients:

1 12-ounce bag wide noodles (I usually use yolk-free)

6 large eggs

1 pint reduced fat sour cream

1 pint low-fat cottage cheese

1 stick (4 oz.) butter or margarine

¾ cup sugar

6 tablespoons Amaretto (or other almond-flavored liqueur)

Pinch of salt

1 cup raisins (optional)

1 teaspoon cinnamon or tablespoon of cinnamon sugar

½ cup slivered almonds

1 extra Tablespoon butter

Cooking spray

Preparation:

Boil noodles for about 7 minutes. Drain thoroughly and allow to cool slightly.

Melt butter or margarine and allow to cool. Beat eggs and stir in sour cream, cottage cheese, sugar, margarine, Amaretto and salt. Mix or blend until smooth. Stir in raisins, if desired. (And if you don’t desire them, put ‘em in anyway. Seriously! They add color, texture and fiber. And what’s a kugel without raisins?)

Coat casserole dish or 13 x 9 inch baking pan with cooking spray. Add noodles to dish, pour in the rest of the mixture, and stir gently until noodles are evenly distributed. Sprinkle top lightly with cinnamon or cinnamon sugar. Scatter slivered almonds evenly across the top and dot with butter. Let sit for one hour, if possible.

Bake in 350 degree oven for one hour or until custard is set. Serve warm.

NOTE: Don’t worry, the alcohol will bake off…. pretty much. I think. Also, to be honest, this doesn’t have a strong flavor of almonds. If you want that, add some almond flavoring… or REALLY pour on the hooch!

 

 

 

 

Bubbie’s Big Latkies

March 6, 2014

Author: Daniel Friedman

My bubbie’s recipe. Delicious!

Ingredients:

1 egg

2 potatoes

¼ cup matzo meal

½ onion

1 clove garlic

2 tbsps Italian seasoning

Olive oil

Preparation:

Grate potato and onion. Smash the garlic and beat the egg. Mix everything together and add the matzo meal and Italian seasoning. Heat a little olive oil . Put a big scoop in the oil. Flip it to a golden brown. Eat !

 

 

Lukshun Kugel

March 6, 2014

Author: Merle Orelove

 

 

My step-daughter (age 18) had never tasted kugel until I married her dad. She loved it and wanted it for every meal. She is a vegetarian, so every Thanksgiving I make one for her in the shape of a turkey and we call it “kugelurkey”!

Ingredients:

1 lb cottage cheese

½ pint sour cream

1 stick butter

12 oz noodles

1 tsp vanilla

1 tsp cinnamon

1 cup raisins or dried cranberries

Preparation:

Cool noodles as per directions on package and drain. Mix together the eggs, ¾ of the butter, sour cream and cottage cheese. Add vanilla, cinnamon and raisins and stir in with noodles. Dot with remaining butter. Bake at 350 degrees for 45 mins-1 hour. Serve hot or cold.