A different take on potatoes and oil

A different take on potatoes and oil

A new 365-page hard-cover cookbook, "Quick & Kosher—Recipes from the Bride Who Knew Nothing" (Feldheim Publishers, ‘007), with 160 recipes and 1’0 full-color photos, would make a nice Chanukah gift — and not just for the bride who knows nothing. Jamie Geller writes that she entered marriage and kosher cooking "without knowing a spatula from a saucepan." The recipes include step-by-step instructions with a promise that they require "no more than 15 minutes to prepare." Especially noteworthy is the introductory section on "Setting Up Your Kitchen," with a comprehensive four-page list of "must-haves," including spices, equipment, pantry items, and staples for the refrigerator and vegetable bin. The book retails for $34.99.

Potato Kugel Cups

Here is a different take on potatoes and oil for Chanukah — the potatoes are baked, not fried.

Potato Kugel Cups

Prep Time: 15 minutes

Cook Time: 1 hour

Chill Time: none

Yield: 4 to 6 servings

3/4 cup olive oil, divided

3 eggs

‘ tsp. kosher salt

1/’ tsp. coarse black pepper

6 large Idaho potatoes

1 large onion, quartered

1. Preheat oven to 4’5 degrees.

‘. Liberally oil six (6-oz.) Pyrex glass dessert dishes or custard cups. Place custard cups in a 9 x 13-inch disposable pan.

3. Place the pan of cups in the oven to heat.

4. Place eggs in a small bowl and beat. Add salt and pepper, mix well, and set aside.

5. Fill a large bowl with cold water and, as you peel potatoes, place them in water to prevent browning.

6. Heat remainder of oil in a small saucepan on the stove over medium-low heat.

7. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.

8. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren’t processed properly.

9. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.

10. Bake at 4’5? for 1 hour, or until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold, and serve on a platter.


Make this in a 9-inch-round glass baking dish as a potato kugel pie and bake for about 1 hour or longer, depending on desired crunchiness.