Potato Latkes/Kugel

This makes one food processor batch which yields about 16 to 18 large latkes.

10 pounds of potatoes makes about 6 food processor batches and yields about 100 latkes.

For Kugel:              2 food processor batches will do a 9 x 14 Pyrex glass casserole dish.

For Kugel:              3 food processor batches will do a 10 x 13 aluminum trough-away tray.

Ingredients: (for one food processor batch)

4               or more medium potatoes or 3 large potatoes (any variety will do, I prefer Yukon Gold)

1               large onion, peeled and quartered (adding leek as well makes for a more unusual flavor…1, white part only, sliced in ½ ‘ rings and washed and drained thoroughly.  Add as much as you like)

3               large eggs

1 heaping tsp.         salt

1 tsp.        baking powder (omit if using for Passover)

1/8 tsp. pepper (more if you like or omit completely)

¼ C          flour (omit if using for Passover and add more Matzoh Meal)

1/3 C       Matzoh Meal (or more to make a oatmeal consistency batter, no visible water moisture)

                 Canola Oil for frying

                 Sour Cream

                 Applesauce

Hardware:

Food processor with shred top blade and steel knife bottom blade.

Plastic/Teflon serving spoon

Plastic/Teflon spatula

Plastic or glass large mixing bowl

Plastic colander

Note: NEVER use metal utensils or metal mixing bowls as the starch in the potatoes reacts with the metal and turns batter or potatoes brown quickly!

Method:

Wash whole potatoes well or peel them if you like.  The skins on add extra crunch and vitamins.  In the food processor, fitted with the shredding blade, process potatoes till bowl is crammed full.

In sink, turn out the shredded potatoes into a non metal colander, wash the processor bowl out over the potatoes and then toughly wash the shredded potatoes until all potato starch is washed away.  Squeeze out all remaining water and let sit in sink.

Return bowl to processor and with the shred blade process the quartered onion (and leek).  Open top, remove shred blade and place in the bottom steel knife chopping blade.

Add eggs, salt, baking powder, pepper and as much off the shredded potatoes as will fit without cramming them in.  This should leave about a large handful of shredded potatoes.  Place those into a large plastic or glass mixing bowl for latkes only. (note, if doing a Kugel, food process these as well to oatmeal consistency)

Process the onion/potatoes until a rough batter forms (do NOT over process).  Pour this batter into the mixing bowl and add flour and matzoh meal until a batter like oatmeal is formed and all liquid is absorbed.

For Latkes:             Heat oil in frying pan. Using a plastic serving spoon scoop up batter and gently place into hot oil. Fry on each side until golden brown. Remove done latkes onto a baking sheet lined with brown paper bag covered with paper towels to absorb all excess oil.  In between batches remove all excess latkes particles from hot oil, add some fresh oil and let heat back up to frying temperature. Repeat above until all batter is gone.

For Kugel:              Heat over to 350 degrees.  Place canola oil in Pyrex to just cove the entire bottom.  Pour in potato mixture from work bowl into oiled Pyrex and even out.  Bake in oven for at least 35 to 40 minutes (more probably) until the oil is visually bubbling on the sides and bottom and sides are golden brown and top is just starting to brown evenly…(do not over bake or Kugel will be dry!)  Cut into serving size portions while piping hot and serve immediately…with or without sour cream and /or applesauce.

For  Latkes:            Serve hot or let cool and reheat in oven until bubbly warm or freeze them for use later, then thaw, re-heat and serve bubbly warm with sour cream and applesauce.

For 10 pounds of potatoes:

10 pounds of potatoes makes 6 food processor batches and yields more than 100 latkes, 4 to five Pyrex dish Kugel or 3 aluminum foil trays of Kugel (all approximate).

1 bag of potatoes

1 dozen eggs

6 Large onions & (2 to 3 leeks, white part only if desired for added flavor)

1 can of matzoh meal

Plus other ingredients as noted above

Chocolate Coconut Macaroon Pies

These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse (lots of chocolate and a little coconut). I love the flavors together. The "dough" for coconut macaroons is so easy to make – just sugar, egg whites, and coconut – I was tempted to see what else it could do. It’s easier to work with than a pastry dough because there’s no rolling and it stays wherever you press it and holds its shape well after baking.

The coconut shells can be baked up to 2 days in advance and kept at room temperature in an airtight container. The chocolate ganache can be refrigerated for up to 5 days; re-warm it in the microwave or in a bowl set over simmering water to make it pourable.

Ingredients

· Heaping 3/4 cup sugar

· Scant 1/2 cup egg whites (from about 3 eggs)

· 3/4 pound (scant 2 1/2 cups) sweetened flaked or desiccated coconut (not shredded)

· 1/2 cup heavy cream

· 8 ounces semisweet chocolate, chopped

· A few toasted almonds, chopped

· Equipment: non-stick tartlet pans

Heat the oven to 350 degrees F.

Mix the sugar, egg whites, and coconut together. Put a spoonful in each of 24 mini-muffin cups. Press the "dough" into the mini-muffin cups, to make with sides and a well for holding the chocolate filling. Bake until golden, about 30 minutes. Let cool completely in the pans, then gently remove.

To make the filling, place the chopped chocolate in a small bowl. Heat the cream in a small saucepan just until boiling, then pour it over the chocolate and let it sit 1 minute then whisk gently to till glossy to melt the chocolate completely.

Fill the tarts by pouring in the warm chocolate filling. Sprinkle a few pieces of chopped almond in the center of each tart while they’re still warm. Let set at room temperature at least 1 hour before serving, and serve them the same day they are made

JUMBO BLACK-BOTTOM COCONUT MACAROONS

For cookies:

Butter for pan

1 (7 ounce) bag 2 2/3 cups) shredded sweetened coconut

½ cup sweetened condensed milk

1/8-teaspoon salt

1 ½ teaspoon almond extract

½ teaspoon vanilla extract

1 large egg white

Pinch of cream of tartar

1-tablespoon sugar

For chocolate coating:

9-ounces semisweet chocolate, chopped

1-tablespoon canola oil or corn oil

Procedure:

1. Make cookies:  Position rack in middle of oven.  Preheat oven to 350 degrees.  Line baking sheet with parchment paper and butter paper.

2. In large bowl, use fork to stir coconut, condensed milk, sale, almond extract and vanilla together.  Set aside.

3. In impeccably clean medium bowl, use whisk or hand-held mixer on low speed to beat egg white with cream of tartar until foamy and cream of tartar dissolves.  Whisking vigorously or beating on medium-high speed, beat until soft peaks form.  Whist or beat in sugar.  Use rubber spatula to fold half of whipped egg white into coconut mixture, and then fold in remaining white.

4. Using ice cream scoop or measuring cup with ¼-cup capacity (or size you prefer), scoop mounds of coconut batter onto prepared baking sheet, spacing 2 inches apart.  Bake until bottoms of cookies and tops of coconut shreds are light brown, about 17 minutes.  Cool cookies on baking sheet 5 minutes, then slide metal spatula under macaroons to loosed from parchment and transfer cookies to wire rack to cool completely.

5. Make chocolate coating:  Place chocolate and oil in top of double boiler and place over, but not touching simmering water.  Stir until chocolate melts and is smooth.  Remove from water to cool (and thicken slightly), about 10 minutes.

Place sheet of wax paper under cooling rack.  Dip bottom of each macaroon in chocolate and allow excess chocolate to drip off.  Place cookies, chocolate bottoms up or on their sides, on wire rack.  Let sit at room temperature until chocolate coating is firm, about 1 hour.  Or, to speed firming of chocolate, refrigerate on rack 15 minutes.  Serve cold or at room temperature.  The cookies can be stored in covered container (between layer of wax paper) in refrigerator up to 5 days.

Nutritional information (per cookie):  Calories 212 (62% from fat); fat 14.3 g (sat 5.4g); protein 1/8 g; carbohydrates 12.4 g; fiber .05 g; cholesterol 85mg; calcium 6 mg; sodium 72 mg.

Source:  “Big Fat Cookies.”

Fresh Sautéed Spring Green Beans with

Red Bell Peppers and Pine Nuts

No proportions, use as much as you think you may need…

Fresh green beans, washed with ends cut and trimmed

Red bell pepper, sliced

Pine nuts, slightly toasted if desired

Butter or margarine

Bring salted water to a boil, add green beans and boil for 10 minutes, add red bell pepper and continue to boil for an additional 2 minutes.  Drain.

Sauté green beans, red bell pepper and pine nuts in melted butter or margarine for several minutes.  Serve immediately.

Passover Mandlebrot

3 eggs
3/4 cup of oil
1 teaspoon of  salt
3/4 cup of cake meal
3/4 cup of pecans, chopped
3/4 cup of sugar
2 tablespoons of potato starch
1/4 cup of Matzoh meal
1 teaspoon of vanilla
1/2 teaspoon of  almond extract

Beat eggs and sugar together thoroughly. Beat in oil. Sift cake meal, starch and salt together. Add matzoh meal. Mix all dry ingredients and nuts into batter. Refrigerate for 1 to 24 hours.

Lightly grease cookie sheet. Shape dough on the sheet into a 3 x 1 inch high roll. Bake at 350ºF.  for 30 minutes or until lightly browned. Cool slightly. Slice rolls, sprinkle cut sides with cinnamon and sugar. Place cut side up on cookie sheet. Return to oven at 350ºF. for about 10
minutes

TOMATO GRAVY

1 8oz can of tomato sauce

1 clove of garlic, minced

¼ tsp garlic powder

1-2 tsp Kitchen Bouquet sauce

Mix together is a saucepan and heat thoroughly.

Great with roasts.

Savory Turkey Meatloaf Ingredients  

· 3 cups chopped yellow onions and Leak (@1 large onions and 1 large Leak) (small dice)

· ½ bulb Fennel (small dice)

· 3 – 4 ribs Celery (small dice)

· 2 teaspoons kosher salt

· 1 teaspoon freshly ground black pepper

2 tablespoons good olive oil (or schmaltz from chicken soup)

· 2 teaspoons fresh sage (minced)

· 1 teaspoon fresh thyme leaves (minced)

· Fresh Italian parsley to taste (minced)

· Fresh chervil to taste (minced)

2 cloves fresh garlic (minced)

· 2 teaspoons tomato paste

1/3 cup Worcestershire sauce

· 1 1/4 cups Matzo meal or 1 ½ cups plain dry bread crumbs

3/4 cup chicken stock or home made chicken soup

· 5 pounds ground turkey breast

· 3 extra-large eggs, beaten, plus 2 egg yolks

3/4 cup good quality ketchup

Directions

Preheat oven to 325 degrees F.

In a medium sauté pan, over medium-low heat, sweat the onions, leak, fennel, celery, olive oil (schmaltz), salt, pepper, until translucent, but not browned, approximately 10 to12 minutes.  Add all the herbs and continue to cook 3 to 4 more minutes. Add the Worcestershire sauce and tomato paste and mix well. Allow to cool to room temperature.

In a separate bowl, combine the chicken stock/soup and matzo meal or bread crumbs and allow the binder to bloom.

Combine the ground turkey, matzo meal/bread crumb mixture, eggs, and cooled onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.)

Serve hot with tomato gravy and herbed oil, at room temperature, or cold in a sandwich.

MINESTRONE WITH CABBAGE AND SPINACH

2 cups finely chopped celery

1 cup finely chopped onion

3/4 cup finely chopped leek (white and pale green parts only)

1/2 cup dry white wine  (we may have put in more - who knows)

9 cups canned low-salt chicken broth  (we used vegetable broth to make it really vegetarian)

4 cups diced green cabbage (about 10 ounces)  In order to save us time, we used the shredded cabbage that you buy to make coleslaw

2 cups diced zucchini (from about 2 medium)

6 ounces (about 3/4 cup) acini di pepe or other small pasta   (this is readily available in the market)

3 cups (packed) coarsely chopped fresh spinach

1/3 cup thinly sliced fresh basil

We added carrots, green beans, kidney beans, cappelini beans and chopped fresh tomatoes

Combine celery, onion, leek and wine in heavy large pot over medium heat.  Simmer until vegetables are tender but not brown, stirring frequently, about 12 minutes.  Add broth and bring to boil.  Add cabbage and zucchini and simmer 10 minutes.  Add pasta; cover and simmer until pasta is just tender, about 10 minutes.  Add spinach and cook 5 minutes.  Stir in sliced basil.  Season to taste with salt and pepper.  Ladle soup into bowls and serve, passing grated Parmesan cheese separately. 

We have to admit that we came as close as we could to the exact measurements, but when you are making a large amount, it doesn't always work.

So, as promised, this is what we did and we are delighted that you all enjoyed it.

Sandra and Ellie