4 minute read
A Taste of Taste
POTATO DREIDEL STACKS
I love to get into the yom tov spirit! This is my spin on potato bourekas, Chanukah style.
Yield: 10 servings Pareve
Ingredients Dreidels • 20 pastry dough squares • Oil spray Potato filling • 10 Yukon gold potatoes, peeled and quartered • Water • Salt • 2 frozen garlic cubes • ¾ stick margarine • Pepper Mushroom sauce • 16 oz. fresh mushrooms, sliced • 1 large white onion, diced • 2 frozen garlic cubes • ½ Tbsp chicken soup mix • 2 Tbsp white cooking wine • 2 Tbsp oil • Salt to taste • Black pepper to taste • 1½ Tbsp cornstarch dissolved in 1½ Tbsp water
Preparation 1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. Prepare the dreidels: Using a dreidelshaped cookie cutter, cut a dreidel out of each pastry square. Using a fork, poke
some holes in the dough. Oil-spray each dreidel. Bake for 20 minutes, until golden. 3. Prepare the potatoes: Place potatoes in a pot and fill with water to cover. Add salt. Cook on medium-high for 20–30 minutes, until soft. 4. Once cooked, drain potatoes and pour them back into the pot. Add garlic, margarine, salt, and pepper. Using a fork or potato masher, mash until smooth. Prepare the mushroom sauce: In a large
frying pan, combine mushrooms, onions, garlic, chicken soup mix, white wine, oil, salt, and pepper. Sauté on mediumlow for 15–20 minutes, until soft. Add cornstarch and bring to a boil. Once sauce has thickened, lower flame until ready to eat. 5. Assemble: Place one dreidel on a plate.
Using a piping bag, pipe potato mixture onto the dreidel. Place another dreidel on top. Pour mushrooms sauce on top.
Repeat with remaining dreidels.
YAPCHIK LATKES
Recipe by Tova Lowenthal Styling and photography by Faigy Murray
Upgrade your standard potato latke to something truly special. Once you try this, you will have a hard time going back to your original recipe.
Yield: 12-15 latkes Meat
Ingredients • 3 large potatoes • 1 small onion • 2 eggs • 1 tsp salt • ¼ cup matzah meal • 2 Tbsp mayonnaise • 1½ Tbsp mustard • 6 Tbsp duck sauce • 9 oz pastrami or corned beef, cubed • Oil for frying
Preparation 1. In a food processor or in a bowl using a hand grater, shred potatoes and onion. 2. In a large bowl, beat eggs. Add salt and matzah meal. Add the grated potatoes and onion. 3. In a separate bowl, combine mayonnaise, mustard, and duck sauce.
Add diced meat and mix well. 4. In a frying pan, heat oil over mediumhigh heat. Place an overflowing Tbsp of potato batter into the frying pan. Place a tablespoon of meat mixture above it.
Then place another tablespoon of potato batter to cover the meat mixture. Fry until the bottom is browned (about 4 minutes). Flip over and fry until the other side is also browned. Repeat for the rest of the latkes. 5. Line a plate with paper towels. Remove latkes from frying pan and place on the plate to drain.
CROCK-POT CHUCK ROAST
The quick prep makes this dish a perfect supper choice if you plan to be out all day.
Yield: 6 servings Meat
Ingredients • 3 lb. chuck roast (in the net) • 1 tsp onion powder • 1 tsp paprika • ½ tsp salt • Dash black pepper • 1 bag colorful baby potatoes • 2 sweet potatoes, chunked • 3 stalks celery, sliced • 1 onion, chunked • 3 cloves garlic • 2⁄3 cup ketchup • 2 cups Coke
Preparation 1. Place meat in Crock-Pot and sprinkle with spices. Add the rest of the ingredients and mix. 2. Cook on low for 6–8 hours. Cool before slicing.
The Taste Cookbook was made with you in mind – the busy mother, the harried housewife, the woman who needs to get dinner on the table as quickly as she possibly can. The much-anticipated cookbook brings you a wide variety of recipes from creatives the world over. Your new best friend in the kitchen, it provides fresh inspiration for suppers, snacks and special occasions.
The Voice of Lakewood is a community magazine. Loved by locals, the publication shares news, photos, engaging serials and thought-provoking articles with its audience, and serves as a platform for Lakewood residents. Taste was born five years ago when the editors felt that a magazine recipe section would further connect, enrich and entertain readers. Nechama Norman managed the food section, introducing innovative columns and recruiting fabulously talented contributors. When she moved on, Faigy Murray, the current food editor, took over and brought Taste to a whole new level with mouthwatering photography and recipes in a wide variety of categories.
Recently, the Voice made the decision to share the beautiful, easy-to-make recipes with the world, and soon, a cookbook was created. Feldheim publishers is excited to distribute Taste and the cookbook is now available at all Judaic stores, on Amazon, and at feldheim.com.
