Friends: If you’re free on Saturday, December 10th at 8:00 pm, please come to Bet Torah, 60 Smith Ave, Mount Kisco for an amazing concert — [Read more…] about Festival of Flight Concert
Archives for December 2011
Potato Latkes!
(From the Second Avenue Deli Cookbook – Makes 20 latkes)
2 ½ Lb. Potatoes, peeled and quartered
2 large onions (Use 1 ½ cups grated, not packed down)
3 eggs, beaten
1 tsp. baking powder
¾ cup corn oil
1 cup flour
2 ½ tsp salt
¼ tsp fresh pepper
2 cups matzoh meal
½ cup corn oil for frying
Applesauce
Sour Cream
1. Preheat oven to 400 degrees. In a food processor, fine-grate potatoes (don’t liquefy; leave some texture!) and strain to eliminate excess liquid. Just let the water drain out. Fine grate onions, and mix in a large bowl with the potatoes. (if you don’t have a food processor, you can grate them with a standard box grater)
2. Add eggs, baking powder, ¾ cup corn oil (most of the oil cooks out!), flour, salt and pepper – mix well. Fold in matzo meal, making sure that everything is well blended together.
3. Heat ½ cup oil in a deep skillet. Spoon batter (use a large slotted spoon) into the pan to create pancakes about 3 ½ inches in diameter. Fry on low/medium heat for 3-4 minutes until underside is deep golden brown, turn and fry for another minute or two to brown the other side. Drain on paper towels or on brown paper bag. Serve piping hot with applesauce and/or sour cream.
Ladle of Love Short Rib Stew
Ingredients
6 pounds beef short ribs, cut into 1-rib pieces
Salt and freshly ground black pepper
I tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
1 (28 to 32-ounce) can whole tomatoes including liquid (pureed in food processor)
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
6 (3 by 1-inch) strips fresh orange zest
2 tsps chopped fresh rosemary leaves or
10 ounces pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled (or frozen)
1 lb carrots, chopped into thick coins
Finely chopped fresh parsley leaves, for garnish
Directions
Pat short ribs dry and season with salt and pepper. In a heavy 6-quart kettle or stock pot, heat oil over moderately high heat, and brown ribs in batches, transferring with tongs to a large bowl.
Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
Add pearl onions and carrots, and simmer, covered, 3 1/2 to 4 hours, or until meat is tender.. Sprinkle with parsley.
Greeley Gift Drive for Foster Kids!
Many children in foster care won’t be receiving presents this holiday season! Please help us change that by bringing new, unwrapped gifts to Greeley and leaving them in our box outside the guidance office or K104 or J105 before December 16th. [Read more…] about Greeley Gift Drive for Foster Kids!