Subj : Re: G.F.C.C.C. Bv)=
To : Shawn Highfield
From : Dave Drum
Date : Sun Apr 21 2024 05:36:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> Came across this in my Taste of Home feed. You and your Celiac wife
DD> might like it.
SH> Pretty much the way I made them. I've saved this though to compare
SH> when I am more awake. Thanks Dave!
I was looking for Passover recipes - and since the G.F. cookies use
almond flour they're Kosher for Passover.
I attended the Passover Seder (suppr) at Temple B'rith Sholom as a guest
of my friends Les & Sara. Quite the feast. They served something very
like this as one of the dishes. So I glommered the recipe and am going
to work on cutting it down to Dave size. And since my idea of Kosher is
don't serve the Rabbi a cheeseburger I have some latitude on ingredients.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Potato Kugel
Categories: Potatoes, Vegetables, Poultry
Yield: 9 servings
4 lb Russet potatoes; peeled
1 lg Yellow onion
6 lg Eggs
10 tb Schmaltz (chicken fat);
- melted
Kosher salt & fresh ground
- black pepper
1/3 c Fine chopped chives; to
- serve
Flaky sea salt; to serve
Set oven @ 425oF/218oC.
Using a box grater or the shredding attachment on the
food processor, grate the potatoes and onion into a
colander fitted inside a large bowl (or in the sink).
Using your hands and working with a bit at a time,
squeeze as much water from the potatoes and onions as
humanly possible and transfer the dry potatoes to a
large bowl (you can use that same bowl, just make sure
it's drained and dry). For added insurance, you can also
do this with cheesecloth or a porous kitchen towel, if
you like.
Add eggs and 6 tablespoons chicken fat to the potatoes,
and season with salt and plenty of pepper, mixing well.
Heat another 2 tablespoons fat in a 9" or 10" cast-iron
skillet over medium-high. (This recipe will work in a 9"
or 10" skillet, but the kugel will be slightly taller in
a 9") Delicately place the potato mixture into the
skillet, taking care not to pack it in tightly. (You
want to keep the kugel light and airy.)
Cook the potatoes, rotating the skillet occasionally to
promote even browning, until it's golden brown on the
edges and up the sides, 10 to 12 minutes.
Drizzle the top of the potatoes with the remaining 2
tablespoons fat and place in the oven. Bake until the
top of the kugel is deeply golden brown, the edges are
wispy and crispy, and the potatoes are completely and
totally tender and cooked through, 45 to 50 minutes.
Remove from oven and top with more pepper, chives and
flaky sea salt. Slice and serve warm.
TIP: If you don't have chicken fat and are not keeping
kosher, melted butter is great substitute, otherwise,
olive oil or a neutral oil like grapeseed or canola will
do the trick. But given the limited ingredient list on
this recipe, you really do need the rest (potatoes,
onion, egg).
By: Alison Roman
Yield: 8 to 10 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... I don't have to tell you I love you. I fed you pancakes.
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