For years I lived a dark Potato Kugel-less existence. For some reason my mom never made it when I was a kid, and it wasn’t until high school that I experienced the true starchy joy of potato kugel. It’s a great side dish for any Shabbat meal, particularly in the winter, but for some reason it tastes particularly good on Pesach. And like the best Pesach foods, potato kugel has a simple but very rich flavor. Should you eat it every day? Definitely not. Should you have it right next to brisket on your plate during the seder? Absolutely.
And now, the only Potato Kugel recipe you’ll ever need…
With St. Patricks Day this weekend, I know I should be posting about green foods, or traditional Irish fare. But somehow I’m in an ‘orange’ sort of mood and was drawn to recipes surely rich in beta-carotene.
This Shaved Carrot and Pear Salad with Curry Dressing is both fresh and beautiful looking – and a totally different kind of salad to serve at your Shabbat meal.
And for another potential ‘orange’ side dish, check out these simple Coconut Roasted Sweet Potatoes. My favorite part of this recipe is the lime zest – a flavor compliment I would never have thought of on my own, but that really packs a punch.
And for an entree with a little orange flare, try this Roast Chicken with Tangerines – a sweet twist on a classic Friday night roast chicken.
Last but not least of course is dessert. I am seeing s’mores everywhere these days, so this recipe for Shabbat S’mores really caught my eye.
Shabbat Shalom and happy cooking!
Another week, another round of recipe ideas for your Shabbat table.
Last month I had the most delicious Caesar Brussel Sprout Salad at Almond in Bridgehampton, New York. Ever since I’ve been looking for a similar recipe, but in the meantime, I came across this Food Network Brussel Sprout Salad with a light dressing, and dried fruit. If you’re making this with a meat meal, just leave out the manchego cheese.
This Citrus and Rosemary Roast Chicken recipe is pretty similar to my own go-to chicken recipe for Shabbat dinner. My favorite tip? Marinate the chicken on Thursday night in a plastic bag, and let sit overnight in the fridge. By the time you roast your Shabbat chicken, it will be infused with flavor, and super moist.
I love roasted potatoes, but sometimes you want something a little more special. This “Potatoes a la Bakery” has a wow factor, yet is super simple to prepare. Just replace the butter in the recipe with olive oil, or my favorite, duck fat (chicken fat would work great too).
My mother-in-law made this recipe for Roasted Fennel with Olives and Garlic recently and it was delicious!
I recently told my parents that they cursed me. The way I see it, when my (probable) Irish genes collided with my (definite) Eastern European genes, I was pre-destined to have a love affair with the potato.
My parents blush and look a little embarrassed when you ask them what my first un-coached word was. Not because it was uncouth, or racy, but because my first un-coached utterance was spoken as we drove past a Burger King. Ladies and gentleman, my first word was “fry”– as in french fry.
Now, my family isn’t really into fried foods. If we have a craving for french fries or onion rings, we go out to our favorite fast food joint or restaurant. We don’t ever fry anything at home; we leave it to the professionals. But, when I was growing up, come Hanukkah we’d open all the windows (a feat in the sometimes sub-zero Ohio winters), close the doors to the bedrooms, and my dad would spend several nights frying up latke after latke.
I love my dad’s latkes. As a child (and, maybe even as an adult) I would gobble them down, often leaving my mom’s brisket (also incredible) untouched. Eventually, we just started having latke-only dinners a few times each Hanukkah.
Everyone has “the perfect” latke recipe, so I won’t attempt to prove my family’s recipe is better than yours. I will, however, share a few of our latke tips with you”
– Do not peel your potatoes
– Salt the potatoes after grating them, let them sit for about 20
mintues, then squeeze as much of the water out as possible
– Grate your onions (juice and all) directly into your squeezed-out potatoes
– Use only a little matzo meal to bind the batter, don’t let the matzo
meal overcome the potatoey-ness
– Fry the latkes in corn oil
– After you fry, pat off excess oil with paper towels
– To keep warm and crispy, place latkes on cookie racks in a 250 degree oven
Rachel Korycan lives in Washington, D.C. and is a Development Coordinator at The Jewish Federation of Greater Washington.
Want some additional tricks for making latkes? Check out this video that purports to give you foolproof latke tips.