Category: Dinner

Lacy Latkes Tips & Tricks!

I’ll admit that I’m the first one to trash up latkes and have fun with them, but really, nothing competes with the classic perfect latke – if you get them right! There’s an art to the perfect potato latke, and I like to call them LACY LATKES for the shards of potato that crunch up between your teeth like crispy potato sticks! So how do you make these little bites of heaven? Read on!

• Use russet potatoes, they’re perfectly starchy!
• Place your potatoes in water until ready to grate so they don’t brown.
• Prep all your ingredients so that you can work fast!
• Alternate your potato and onion when you grate them, it keeps the mixture white!
• Grate your potatoes from top to bottom (or sideways in the food processor) for longer strands of potato = lacy edges!
• Squeeze your potato/onion mixture as dry as you can! Squeeze into a bowl so you can reserve the starch.
• Once the starch settles to the bottom of the bowl, discard the remaining liquid, and add the starch back in to the latke mixture for extra crispiness!
• Use a heavy bottomed skillet or cast iron pan.
• Add a carrot to your oil, it will keep it clean!
• Use plenty of oil, and get it nice and hot before adding the batter.
• Use a 1/4 cup measuring cup to scoop out the batter and flatten it out with the bottom of the measuring cup, so the edges spread out.
• Don’t overcrowd your pan, give the latkes plenty of room so they don’t steam.
• Leave the latkes alone! Don’t touch and let them develop a good crust! Flip and give the other side some time too!
• If the latke mixture starts to get soggy, give it a squeeze before adding it to the pan.
• Place the latkes on a rack set over a baking sheet to keep them crispy.

So you’ve made the perfect latke, now how do you top them? I put a Questions box on Instagram and here are some of the fun toppings that came in!

Sweet Chili Sauce
Sugar! (who knew?!)
Applesauce MIXED with sour cream!
Sour cream mixed with horseradish
Ketchup (!!!!!)
Tuna & melted cheese a la tuna melt!
Spicy tuna and spicy mayo
Truffle aioli
Sour Cream, pickled onions, capers
Poached egg (yes please!)
Cheddar cheese sauce
Beef fry and coleslaw
Labneh with garlic, dried mint, olive oil, Aleppo pepper
Garlic Mayo and shredded BBQ chicken or pulled beef
Cranberry Sauce
Greek Yogurt, Lox, Dill
Pastrami and sautéed onion
Sriracha
Guacamole
Tzatziki
Ranch Dip
Caviar and creme fraiche

Other Latke Recipes:

crispy rice latkes
salami potato latkes
sabich latkes
falatkes (falafel latkes)
poutine latkes
confetti latkes
butternut squash latkes
cheese latkes

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Salami Spaghetti

Once upon a time, in a land far far away, there was a Jewish blogger who happened upon a little-know-custom of eating salami on Purim since it’s hung, like the evil Haman was hanged on the gallows. She loved to celebrate the holidays with fun spins on traditions but salami was knows to give her nightmares.

When she was a girl, said blogger was forced to eat salami sandwiches on Friday afternoons, which she promptly threw down the incinerator chute of her apartment building, horrified by the hard white pieces in the salami. She swore off the cured sausage forever.

As a young bridge, not knowing how to cook, and on a newlywed budget, she was introduced to the humble dish of salami and eggs. She learned, that once cooked, the “hard white pieces” in the salami, rendered out into flavorful fat that crisped up the salami into crunchy bits of deliciousness. Intrigued, she hopped on board the salami wagon.

And so, each year, as an ode to her transformation, she puts a spin on salami dishes for the holiday. There was no outdoing her drunken hasselback salami, which has since graced the tables of thousands of Jewish households and deli counters worldwide.

….And now back to first person, I am spellbound that I have carried on this tradition for TEN YEARS here on the blog!! I couldn’t be more proud! This year, my salami inspiration comes by way of Italy, a trip that continues to inspire my cooking on the daily.

Italy is known for it’s pasta, but equally for it’s charcuterie, including salami. This flavorful yet humble dish, marries a garlicky tomato sauce with spicy chili flakes, and rich salami chunks that get crisped up to perfection. Truly worthy of your holiday feast!

In true Italian style, this recipe makes use of the salty and starchy pasta water to build the sauce, so make sure not to drain it and read the full recipe before proceeding!

Happy Purim!!

Other Salami Recipes:

last year: roasted antipasto salad
two years ago: salami nduja
three years ago: salami tarte tatin
four years ago: salami potato latkes
five years ago: salami babka
six years ago: salami quiche
seven years ago: beer battered salami chips with beer mustard
eight years ago: drunken hasselback salami
nine years ago: salami chips

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Pan Fried Everything Bagel Brie with Sundried Tomato & Dill Tapenade

It’s that time of year, when we celebrate with cheese and wine, lasagna and blintzes and Torah’s all around.

But lets be real. Life is not easy these days and the state of the world is sad. Every day seems to bring on another challenge and most of us just aren’t feeling it. ((HUGS)) all around.

So I’m here to say this: food is comfort. Especially cheese. And bring on all the comfort food because WE NEED IT. And that’s ok.

This Shavuot, think about what brings you joy. Decorate your house in flowers, pour yourself some Rose’ and DISCONNECT. Focus on the people you love and the things that make you happy.

I’m on a pickle binge so what makes me happy right now is all the sour, crunchy and spicy elements I can plate up with some savory Everything Bagel Brie. It makes a great starter to balance out all that cheesecake!

Wishing you all a Chag Sameach. 

Related Recipes

camembert en croute salad
honey hasselback apples with brie and pecans
brie marsala pizza
dried fruit brie bites

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Thanksgiving Grazing Board

Thanksgiving 2020 is upon us and it’s looking different than usual. Many aren’t able to celebrate with family and the traditional Thanksgiving feast seems excessive for small groups and gatherings.

But it’s still Thanksgiving. And as hard as this year has been, just being here means there is what to be thankful for. Even if that means we don’t get to feast with family. Or we’re feasting over Zoom with a turkey sandwich.

So we adapt. And if 2020 has taught us anything, it’s how to do that. We do the best we can. One day at a time. We do with what we have. And who we have.

This year Thanksgiving might mean putting out a snacking board and playing a game of Kahoot over Zoom. And that is more than ok. We can all celebrate something. Somehow.

This board was inspired by Abeles & Heymann all new cabanossi that come in natural kosher casings in both regular and spicy flavors! The mini’s are super fun, just warm them up for a few minutes at 350 degrees to give that casing some extra snap!

Wishing you and yours a very festive and Happy Thanksgiving!

Related Recipes:

stuffed dates with chestnut cream
baklava pumpkin pie
acorn squash with wild rice stuffing
cookie butter pumpkin pie
Mexican hot chocolate pecan pie

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Malawach Dogs

THIS. MAKES. ME. SO.  HAPPY.
Sigh (the good kind).

If you missed it, there’s big news on the Abeles & Heymann front – they’ve made it to Trader Joes, and at $5.99 a pack, it’s a total steal! Not only that, their hot dogs are now available nationwide, so you can ALL get a taste of the BEST kosher hot dog in town!!

This news had me so stoked that I had to celebrate with something extra special, so I went EN CROUTE (literally: wrapped in pastry). But not just any pastry.

Malawach pastry. The Yemenite stuff of dreams that puffs up into buttery goodness, and gets dipped into the ultimate pairing: resek (grated tomato) and schug (jalapeno dip).

Malawach with resek and schug, plus some hard boiled eggs on the side, is something you’ll find on many Middle Eastern menus, at loads of stalls at the Shuk and AT MY HOUSE. I’m convinced I must have been Yemenite in another life because their food just speaks to my soul.

Yemenite chicken soup, lachuch with butter and honey, jachnun, kubaneh… I can’t get enough. The traditional hawaij-spiced soup has become a Shabbat staple in my home, and whenever I can make it to Zion in Borough Park, I load up on spongey lachuch for my freezer. Jachnun gets stuffed into my cholent, and kubaneh is the one recipe I have yet to master, but consider it done.

And the beautiful, light and refreshing dips of tomato and jalapeno – well they’ve become an essential fridge stock and I always have jars on hand! Paired with tahini and pita, they make a delicious breakfast, lunch or dinner, with eggs on the side.

So yes, I am in love with Yemenite food. I am in love with Abeles & Heymann hot dogs. And that, my friends, is what makes the perfect recipe. Enjoy!


Related Recipes:

bunless fajita dogs
hot dog eggrolls
spiralized spud dogs

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