Latkes: The Real Jew Gold

My friend Becca and I were talking one day. Becca is my very oldest friend, and we have shared many important life events with each other. We keep up to date and we love each other, but seeing as she is living in bloody England right now, it's hard to get in touch with her sometimes.

Out of the blue, I shot her an email asking about a very old and deep love of ours: her father's latke recipe. we used to have Hanukkah at each other's houses and play. Her dad always made the better latkes, which my father can't admit to this day. tonight, the first night of Hanukkah, Becca responded with her father's recipe. I played with it a little and am really, really happy with the results. The flavor, the crunchiness, the gooiness...it's truly a treat that i hope you all enjoy as much as I do.

8 large potatoes, yukon or russet...or a mix
1 medium vidalia onion
1-2 shallots, depending on size
2 eggs, lightly beaten
2 1/2 tablespoons all purpose flour
1 tablespoon salt
1/2 tablespoon white pepper
5 cups vegetable oil


heat 1/2 cup vegetable oil in a large flat iron skillet on medium.

Quarter your potatoes and onions. Using a food processor or speed and upper body strength, grate your potatoes and onions into a large mixing bowl. quickly mix in your flour, eggs, sal and pepper before it oxidizes (turns an icky pinkish brown).

Using a slotted spoon, scoop approximately 3/4 cup, or whatever size you prefer, and spoon it into the skillet. the oil should be bubbling up around the pancake (but not burning it or spitting!), if not, raise the temperature slightly.

Once solid and golden brown on one side (roughly 6 minutes) flip over to other side gently with a spatula. I honestly used a filet spatula which worked excellently. Fry until other side is golden brown (roughly 4 minutes) and remove from heat. Place them on a cookie dish or a broiling plate to catch the oil dripping off of them.

And repeat. Until you are finished with your batter. If you need to drain the liquid a little as your batter gets thinner, use a fine sieve.

Most people serve latkes with sour cream. I always had them with apple sauce. To each their own.

Jew-dle Kugel!

While I'm not really a practicing Jew, I like the tradition of the holidays. I think whatever we all celebrate, we can all agree that food really makes the holidays. Before I left for college, my mother wrote down all the family recipes and gave them to me in a little accordion folder. So tonight, I cracked open the recipe box and found a noodle kugel that I have loved since I was little. Kugel was originally a sort of dump recipe that eastern european Jews would use. They would combine the best vegetables and meats that they had at the end of the week and bake it into a delicious sabbath meal. Ever since the historic Jewish discovery of lo mein, kugel has been less popular except on family occasions, such as Hanukkah. This particular kugel is my grandmother's best friend's recipe. It's basically upside-down noodle cheesecake. Mind the measurements, but I'm giving you exactly what it says on the index card. Get ready for excellence:

1 lb fine egg noodles
1 stick butter
1 pint sour cream
1/2 cup farmer's cheese (or ricotta)
1 cup (or 8 oz) cream cheese
3 eggs
3/4 cup white sugar

for topping:
1 package sliced almonds
1 jar orange marmalade or apricot jelly
1/2 cup brown sugar
2 tbsp cinnamon
1 stick melted butter

Earlier in the day, set out your butter, farmer's cheese and cream cheese so that they are room temperature by the time you're ready to cook. Once you're ready to start, preheat the oven to 375 degrees. in a large bowl, combine the cream cheese, farmer's cheese, sour cream, butter, white sugar and eggs until smooth. Cook the noodles in a large pot with a pinch of salt. the noodles shouldn't take more than 3 minutes to cook, which is why we save them for last. Once the noodles are done, strain them and toss them into your sweet cheesy mixture. pour this mixture into a 9x13 inch baking dish.

For the topping, melt the butter in a small saucepan or in the microwave in a dish. while you're doing this, empty your marmalade into a medium mixing bowl. pour your sugar and almonds in and mix evenly. Add your butter and cinnamon and stir to combine. Spread that all the crap over your cheesy noodles for a crispy sweet crust.

just like this crust

Stick that tasty mess in the oven for 45 minutes. let it cool, then chow your face off.