Preparing latkes and other treats


November 28, 2007|By Laura McCandlish | Laura McCandlish,Sun reporter

Cooking Jewish: 532 Great Recipes From the Rabinowitz Family

By Judy Bart Kancigor

Quick & Kosher: Recipes From the Bride Who Knew Nothing

By Jamie Geller

Feldheim Publishers / 2007 / $34.99

Think of Jamie Geller as the Orthodox Jewish version of Rachael Ray. Geller's recipes are more observant than Judy Bart Kancigor's yet include shortcuts with prepared ingredients.

In an introductory section called "Secrets of the 15-Minute Chef," Geller advises busy cooks to substitute dried herbs for fresh. She wants to help working women and harried mothers effortlessly prepare for Shabbat dinners and holidays. I made Geller's Stuffed Peppers, substituting ground turkey for beef. It was a tasty, hearty meal and easier than stuffing cabbage. Photo illustrations accompany most recipes.

The book is divided into meat and dairy sections and teaches you how to shop for kosher foods and even wine.

Geller does get a tad cutesy with her cookbook narrative, especially with the constant references to what "Hubby" likes to eat. But if you want a one-stop guide to planning Jewish holiday meals, Geller may be your girl.

Cookin' for Love Malaysian Latkes

Serves 4

1/2 cup chopped unsalted cashews or peanuts

1/4 cup chopped mint or flat-leaf parsley (or a combination)

1/4 cup finely chopped red bell pepper

2 tablespoons finely chopped jalapeno pepper, seeded and deveined

2 teaspoons grated fresh ginger

1 1/2 to 2 teaspoons kosher salt, to taste

1 teaspoon curry powder

2 large eggs, beaten

2 large baking potatoes (12 ounces each), cut into wedges

1 medium-size onion, coarsely chopped

1/4 cup all-purpose flour

vegetable oil, for frying

Combine the cashews, mint, bell pepper, jalapeno, ginger, salt, curry powder and eggs in a large bowl and mix well. Set aside.

Shred potatoes and onion in a food processor fitted with the shredding disk. Squeeze the potato/onion mixture between several changes of paper towels to release as much liquid as possible. Add the potato/onion mixture to the egg mixture and combine well. Stir in the flour.

Pour enough oil into a large, heavy skillet to cover the bottom and heat it over medium-high heat. When the oil is quite hot but not smoking, add a scant 1/4 cup batter per latke and flatten with a fork.

Fry only as many latkes as will fit in the skillet without crowding. Cook on one side until crisp and brown. Turn over and cook until the other side is crisp and brown.

Transfer latkes to paper towels to drain. Keep the latkes warm while frying the remainder. Serve immediately with Cacik.

From "Cooking Jewish"

Per serving: 426 calories, 10 grams protein, 25grams fat, 3 grams saturated fat, 44 grams carbohydrate, 4 grams fiber, 106 milligrams cholesterol, 767 milligrams sodium

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.