Jewish Archive

Thursday, March 15, 2012

potato knish, two ways

potato knish, two ways

Where have I been, you ask? Did I fly off to a small Caribbean island again, only to return to rub it in? Did my book project or adorable distraction eat me alive again? For once, no. I have actually been out climbing another (slightly smaller) culinary Mount Everest for you, and I have returned bearing not one, but two recipes.

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Thursday, December 22, 2011

parsnip latkes with horseradish and dill

parsnip latkes with horseradish, dill

I have this affliction or maybe you could call it a fixation with latkes. And I know you’re probably thinking, potato pancakes? With shredded onion? They’re good, but are they really worth obsessing over? But you’d be using the literal definition of latkes and to me, latkes are not so much a singular recipe with a finite ingredient list but an approach to pancakes; an approach that could include anything that can be shredded and fried. And oh, when you start from this vantage point, they most certainly will.

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Wednesday, September 28, 2011

apple and honey challah

apple honey challah, sliced

This month has came and has now almost gone and I’ve missed it entirely. It’s a shame, because September is my second favorite but less of a shame than it would be if I am still saying the same about October, which is my actual favorite. Nevertheless, I put my foot down and decided I absolutely, unequivocally would not let this month go without at least making you an apple honey challah. Due to my innate gift for impeccable timing (ha), I got the idea for this about two days after the High Holidays ended last year. So, for the better part of 12 months, I’ve plotted this spin on traditional challah and am still about six hours late on it. Typical.

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Friday, March 18, 2011

tiny poppy seed ‘taschen

tiny poppy seed hamantaschen

My track record with hamantaschen — those three-cornered filled cookies traditionally limited to Purim, but shouldn’t be, because did I mention that they’re cookies? And you can fill them with whatever you want? — is abysmal. I can’t seem to find a recipe that allows them to be as fragrant, buttery, delicate and delicious as I believe they were meant to be that does not completely fall apart once baked. I suspect my insistence on finding my hamantaschen nirvana in a cream cheese-based dough — cream cheese, although tangy and delicious, seems to just flop down and laze about like a kitten in the sun once it hits the oven — plays a part although, given, my sealing technique also “leaves a lot to be desired”. The first year I attempted a recipe on this site, they puffed and pancaked open in the oven. The second year was no better. The third and fourth year, I didn’t even bother.

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Tuesday, November 30, 2010

apple latkes

apple latkes with yogurt

A couple years ago, I became determined to make apple latkes. I mean, why not carry the deliciousness of latkes over to dessert? Why should potatoes have all of pan-fried-until-crunchy fun? Not confident in my ability to shred apples and stir in eggs and flour without an established recipe’s guidance, I found about 75 matching recipes online, each attributed to some other place, and all parading under the title “apple latkes”. I made them (and peace with my cast-iron skillet at the same time, hooray) and declared them pancakes, not latkes. They were not what I was looking for, but at least they were tasty.

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