Giant Potato Pancake

OK - so it's really a Potato Kugel. I'm calling it a potato pancake because I thought a Kugel was made with noodles?? But what do I know? When I first saw this, it was one of those recipes that I needed to make immediately. I've made potato pancakes before and they do come out delicious but they are a lot of work. Drying out all those potatoes and frying - ugh! This recipe is so easy and comes out just as good.

Giant Potato Pancake (Adapted from Smitten Kitchen)

2 onions
3 lbs potato (baking potato)*
3 green onions, chopped
1/3 c flour
2 t Kosher salt
pepper
3 eggs
4T duck fat (or olive oil)
1T olive oil

Buzz up the onions in a food processor with the regular blade. Empty into a large bowl. Change to grating blade and grate potatoes. Place in bowl. Add green onions, flour, and salt/pepper. Gently toss with hands. Add eggs and toss until evenly coated. Heat duck fat in a large cast iron skillet until really hot. Carefully pour in potato mixture and spread evenly. Drizzle olive oil over potatoes. Bake at 350 for 75-80 minutes or until golden brown on top. Serve with applesauce or Creme Fraiche.

I actually did not have applesauce or Creme Fraiche in the house. I did find a nice jar or pears in the pantry. I buzzed them up in the food processor and they went quite nicely with the potato pancakes.

*I used Yukon Gold and they worked quite nicely

Comments

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...

Mr. Boston

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version. They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea. We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender. Blend until smooth. Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just wa...

Almond & Jam Tarts

These are quite impressive looking but very easy to make - especially if you buy ground almonds. The really nice part is that you just press the dough into the tart pans. The only rolling is for the cut outs. Peach Jam Currant Jam Almond & Jam Tarts (Adapted from Bon Appetit ) Makes 2 tarts 7 oz (approx 2 cups) Ground Almonds or Hazelnuts* 4 1/2 c flour 2 1/4 t kosher salt 1 1/2 t baking powder 2 t nutmeg 1 1/2 c sugar 3 sticks butter 6 T heavy cream 3 egg yolks 1 t almond extract 1 Earl Grey tea bag 1 1/2 c apricot jam** 1 1/2 c plum jam** 2 t orange zest 1 egg 1/4 c raw sugar Mix almonds, flour, salt, baking powder and nutmeg in a bowl. Set aside. Cream butter and sugar together. Add egg yolks, cream, and almond extract. Mix well. Gradually add flour/almond mixture and mix until combined. Divide dough into 3 equal parts, flatten 1 into disk and chill for at least 1 hour. Press the remaining two doughs into tart pans cover and chill....

Chocolate-It's What's for Dinner

Search This Blog