June 19, 2016
Author: Lillian Topf
I remember coming home before Chanukah and my Dad was busy making potato latkes but there was always a potato “knick” that was waiting for me to eat. My dad would always grate the potatoes and onions and was always laughing! I love this memory.
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.
February 6, 2013
Author: Jake Dell
Ingredients:
8 potatoes
4 eggs
1 cup flour
1 tbsp salt
1 tbsp pepper
2 onion.
Soy oil
Preparation:
1. Grate potatoes and onions.
2. Combine all ingredients.
3. Heat skillet with oil (about an 1/8 of an inch.)
4. Form patties with spoon and fry until brown and flip.
5. Repeat.
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.
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 !
December 27, 2012
Author: Racela Rosett
Ingredients:
4-5 lb. brisket
1 can cranberry sauce
1 can ginger ale
onion soup mix
1/4 c. craisins
Preparation:
Cook uncovered forever!
Serve with Horseradish mashed potatoes (Best with cream and horseradish but good with nondairy creamer.)
Ingredients:
1 kosher brisket of beef (4 to 10 pounds)
2 to 3 large yellow onions, sliced
3 or 4 cloves garlic
2 16-ounce jars tomato sauce
2 cans or 3 cups beef broth
olive oil (or canola oil) – approx. 2 tablespoons
a few white potatoes, peeled and cut into small pieces
1 tablespoon sugar (approx.)
optional:
a few carrots, peeled and sliced
a cup or so of string beans
Preparation:
Heat oil in large pan (preferably a frying pan or deep pot for which you have a lid).
Sautee garlic and onions until yellow and slightly softened. Push onions to sides of pan, put meat in center and sear on high until well browned all over.
Add approximately equal amounts of tomato sauce and beef broth to pot. Stir to combine well.
Add several cut up potatoes, as well as the string beans and sliced carrots, if desired. The latter vegetables are totally optional, but the potatoes help thicken the gravy.
Cover the pan and reduce heat so that the gravy simmers. Cook for 1 ½ to 2 hours, turning the meat occasionally so that both sides cook evenly. Remove meat from pan and slice THIN* against the grain. Stir a tablespoon or so of sugar into sauce. Then return meat to pan and cook for about 45 minutes more.
*Note: The thinner you slice it, the more tender it tends to be!
Ingredients:
2 lbs. beef oxtail
6-8 marrow bones
1 package frozen mixed vegetables
2 large carrots, chopped
2 stalks celery, chopped
1 parsnip, chopped
1 turnip, chopped
1 onion, chopped
1 bunch fresh parsley
1 bunch fresh dill
1/2 cup barley
1/4 cup split peas
1/4 cup elbow macaroni
2 potatoes
2 Tbsp onion soup mix
2 tsp salt
1 tsp sugar
Preparation:
In a pressure cooker, place the frozen mixed vegetables, carrots, celery, parsnip, turnip, onion, parsley and dill.
Rinse the barley and split peas and add to the pressure cooker.
Add all remaining ingredients and cover with water. Close the pressure cooker.
Bring water to a boil (should take around 20 minutes) then cook for 15 minutes.
Note: if you don’t have a pressure cooker, you can make this soup in a regular pot. Just boil the soup for 1-2 hours.
March 6, 2014
Author: Fran Kolin
This is the original “stick to your ribs” meal, a traditional shabbos lunch that cooks before sundown on Friday until lunchtime on Saturday. Real old-world goodness!
Ingredients:
1 bag of baby potatoes
1lb flank steak or brisket, cubed
Fried onions
1 bag of baby carrots
Kishke
1tbsp chopped garlic
Red kidney beans
Black beans
Small white beans
Preparation:
Use the largest pan or pot that can go in your oven, Layer the ingredients in the order written. Add water to the top. Put uncovered into 350 degree oven. Cover after 2-3 hours. Lower oven to 250 degrees for another 8 hours. Add water as necessary to “mush up” texture. (Or put in the oven in the morning – for that night- at 325 degrees all day.)
Posted in Soups and Stews
Tags: black beans, carrots, garlic, kidney beans, kishke, onions, potatoes, shabbos, steak,white beans
March 6, 2014
Author: Batsheva Frankel
I developed this recipe as an alternative to meat cholent- because I stopped eating meat when I started keeping shabbat. It’s yummy and fast!
Ingredients:
Barley
1 can whole potatoes
1 can cut sweet potatoes
1 brown onion – sliced
1 can garbanzo beans
1 can veggie baked beans
4-6 whole cloves of garlic
1 cup of ketchup
1 cup of BBQ sauce
1 parve kishke (sliced)
Preparation:
Grease sides and bottom of crock pot with olive oil. Cover bottom of crock pot with thin layer of barley. Put all ingredients in crock pot in order listed on Friday before shabbat- it will be ready for shabbat lunch!
