The Kosher Gastronome

Livin' the kosher dream

Category Archives: Vegetable

Fried Potatoes Thingamaroonies

So if anyone is good at coming up with food names, there’s a position open here at The Kosher Gastronome headquarters. Pay is terrible, and the hours are long. Let me know.

DSC_8271.jpg

Here’s what went down with this dish. I had gotten it in my brain that I wanted to make something with filo dough (more on that in a second), and I had this vision of mashed potato and cheese. So I bought some filo dough, made some mashed potato*, and added some goat cheese. I folded it all up, brushed with some melted butter, and baked it. Now..this story is not about these quasi spanakopita thingies; nay…this story is about what happens next, and how the events transpire. Come, let me take you on a journey. Don’t worry, it won’t be long.

*I make my mashed potatoes thusly – cubed potatoes go in pot with cold water and salt. Bring to a boil, and cook until potatoes are fork tender. Drain, and while hot mix with fat (ie – butter), and whatever else tickles your fancy. I think I threw in parsley into this one. If you want to go really decadent, you can mix in heavy cream.

Ok, so first let’s talk filo dough. Remember way back in the day we made scallion pancakes, and we talked about “laminated dough?” Well, if you don’t, here’s the tl/dr (=”too long/didn’t read”). There’s a sub family of dough that gets it lift from fat separating the different layers of dough.

DSC_8256

Filo/fillo/phyllo dough is one of those, and they way they work, is you take these extremely thin sheets of dough, brush them with oil, then keep on stacking dough and oil until you have the thickness you want (usually around 3-6 sheets), and do whatever you were planning on using it for

DSC_8255

Like I said, the actual triangle thingy isn’t what we’re talking about (long story short, I made them on Thursday for a Saturday night, and by that time they were a little soggy…they tasted good but were too non-crispy, yaknow what I mean?)

Anyway, I had a whole lot of the scraps left over, and not being one to waste, I was trying to figure out what to do with them. I figured the filo is basically just dried up dough, meaning they can lend structure. I figured I would mix it with the mashed potatoes and cheese, and fry it up. I mean fried cooked dough? it’s essentially chremslach (how badly did I butcher that spelling?). But I figured something might be different if I add the filo. I dunno…it was an excuse to eat fried potatoes…all in the name of science.
DSC_8259

I rolled up this appetizing looking mush

DSC_8263

and fried these suckers

DSC_8269

So as you’ll notice from the top picture, they didn’t really stay in their spherical shape, but rather became more pancake like, so that being said, I don’t think the filo made a difference. However what I would tell you is these little fried potato thingamaroonies were pretty dang top notch! Huzzah!

Seriously, get some mashed potato, add some goat cheese and fry it, it’s really good.

So now that you’ve read this, can you think of an appropriate name please? Winner gets credit in the Kosher Gastronome Cookbook.

Another one pot noodle thingamabob…plus a link up

Quite a catchy title there, I know. Anyway remember way back in the day when I used to post regularly? And one of those awesome posts was about the one pot noodle dishes that was all the rage a few months back? Oh you don’t? Well fear not, relive the experience by clicking here, but don’t forget to come back for some even more awesomeness. So much awesome, its awesome.

Anyway, moving right along, so this month’s link-up Kosher Connection, is all about comfort food. Well just what is comfort food? Well I guess its food that comforts you, duh…but what’s that? Well I don’t know, but who cares, let’s eat.

So ever since I posted that one pot linguine recipe I was talking about earlier, a few people have told me they really liked it, which is always nice to hear. And to be honest, I’ve made a few different iterations of the same dish, but this one stood out, namely because I actually remembered what I put in to it, and more importantly, I had some quasi usable pictures.

It all starts with stock. Vegetable stock to be precise, but not just any vegetable stock, a really quick vegetable stock; like 20 minutes quick. How, you wonder? Well, you’re going to have wait on that one…that post is coming up…eventually…maybe. Who am I kidding…more like don’t get your hopes up.

So anyway, you’ve got vegetable stock, which makes everything better (by they way, you can obviously use plain ole` water, if for some odd reason you don’t have stock handy), now it’s all a matter of throwing a few vegetables and some cheese together.

For this dish, I sauteed cauliflower, then added my noodles (orichetta), spinach (raw), ricotta cheese, parmesan cheese, and salt and pepper. I added the stock, and let it all cook down.

While the stock was cooking, I took some feta cheese, and mushed it (which is the precise culinary term) with some chopped parsley.

Once the pasta was cooked through, and the stock was cooked out, I topped the whole shooting match with the feta-parsley awesomeness, and obviously some more parmesan, and then proceeded to be comforted.

Wow that was quick…I know you’re sad that that’s all, but if you have any questions type away in the comments below, and as always, click on the funny frog man under this paragraph to see what people who actually know how to blog are doing.

Blooming Onion & Beer Battered Onion Rings?? Two for the price of one!

DSC_4714

Hey friend, so you know I like you right? Well that’s why I am nice enough to let you in on the secret to perfect beer battered onion rings. No more will you be forced to eat onion rings which have no coating. We’re talking crisp, yet airy onion rings. That’s something you want isn’t it? Of course it is. If you tell me you don’t like onion rings, I don’t know if we could be friends.

That being said, I do have one caveat. You see apparently someone over at Joy Of Kosher thought I was pretty cool, and they actually asked me to do this guest post over on their blog, so if you want the ultimate secret to perfect Beer Battered Onion Rings, you’re just going to have to click on any of these shiny words. Or this one. You can also try this word…they all work. While you’re over there you can also vote for me as one of the Best Kosher Food Blogs, but you’re going to have to scroll all the way to the bottom, because I currently have a grand total of 2 votes (thanks mom and dad!)!

Anyway, go over there and make those onion rings, because they’re really awesome, but while you’re at it, and you have all that oil ready for some frying, why not make a blooming onion??? Genius, right? The batter is different than the one for the beer battered ones, and really the only thing that makes a blooming onion, is the preparation.

Take your onion, oh and we’re using the sweet Vidalia types, and peel the skin off while keeping the onion whole. Then you’re going to want to cut it into wedges without going all the way through the onion. Kind of like cutting a pizza, I guess…somehow…So start by making a cut from pole to pole, but don’t go all the way through. Then make a cut perpendicular to that one, again avoiding cutting all the way through, and keep on going until you have wedges.

DSC_4701

Place the onion in some ice water, and gently start teasing apart the “leaves.”

DSC_4703

Mix together 2 eggs, and set aside.

DSC_4704

Also mix together 1 cup of flour, with whatever spices you see fit (I used, salt, pepper, garlic, onion, and cayenne…but use whatever you want, you can’t really go wrong). Pour enough hot water into the flour mixture that a thickish batter forms (like a thin pancake batter).

DSC_4712

Dip the onion into the eggs, and then the flour mixture, and fry until golden-brown, about 15 minutes.

DSC_4709

If we’re making blooming onions, you got to have a dipping sauce right? So I threw together mayo (about 1/3 cup), a splash of cider vinegar, sriracha, paprika, and mustard, and mixed it all together.

DSC_4729

Now the only issue I had with the blooming onion is it’s a pain in the butt to handle, and trying to keep all the leaves together, and all that…so I thought to myself, why not screw the whole blooming onion thing, but make those leaves anyway. So for batch #2, I did the same exact thing, but this time, I cut all the way through. That way, every last part of the onion was coated with the coating, and it fried up so much nicer. Plus, it was easier to handle post-frying, and also easier to dip. So unless you’re after the esthetics of a blooming onion, I say, go for the second way, it’ll be much easier for everyone.

DSC_4708

Another note – if you haven’t read the beer battered onion ring post (and seriously, why haven’t you yet?…oh you’re not sure where the actual post is?? Well why didn’t you say so…click here), the onions were soaked in a salt-water type of soak (we used beer in that recipe, but any salt water solution will work) to pull out the moisture from the onions, which if you use sweet onions, will have a lot of moisture so it will really benefit from the soak, which I didn’t do, and the final product did end up a little mushier than I wanted, and I think now’s a good time to end this extremely long run on sentence, no?

I’d love to hear what you’re planning on making for your superbowl party.

Blooming Onion

Ingredients:

  • 2 large Vidalia onions
  • 3 cups oil (or enough to cover the onion)
  • 2 eggs
  • 1 cup flour
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Cayenne Pepper
  • Hot water
  • 1/3 cup mayonnaise
  • 2 tablespoons sriracha (or any type of hot sauce)
  • 1 teaspoon cider vinegar
  • Hot paprika
  • Mustard powder

Directions:

  1. In a heavy bottom pot, heat up the oil over high heat (if using a thermometer, you want it to register about 350 before frying…if you don’t have a thermometer, you can either use a popcorn kernel which pops around 350, or you can use a wooden chopstick, and it should bubble around the chopstick when the oil is hot enough)
  2. Peel the outer layer of skin on the onion while keeping the onion whole. Then to make the blooming onion, cut through the onion, but not all the way through, and make wedges by cutting perpendicular to it, and continue going until you have a bunch of wedges as illustrated above. Alternatively, you can make the blooming onion by just making the “leaves,” by cutting all the way through.
    1. If you want, and I didn’t do this, but I recommend it, salt the onions after you cut them, and let them sit for 20-30 minutes to allow the moisture to come out of the onions
  3. Mix together the eggs and set aside
  4. Mix together the flour, salt, pepper, garlic, onion powder, and cayenne, and add enough hot water to form a thin-ish batter
  5. Dunk the onion in the egg, and then the flour mixture, and when the oil’s ready fry the onion until golden brown, about 13-15 minutes
  6. While the onion’s frying, make the dipping sauce – Combine the mayo, sriracha, vinegar, paprika and mustard and mix to combine

Squash and Potato Gnocchi with Browned Butter, Sage, and Parmesan

DSC_3942

Guess what folks? It’s Chanukka, and you know what that means?

Fried stuff with cheese.

(Friends anyone?)

This post was supposed to be part of the Chanukka Blogger party going on, but as usual I didn’t have my act together to submit my post on time. If you want to get in on the party, head on over to overtimecook.com, and there should be a list of links of all the people participating. Stay tuned for some real chanukka posting coming soon to this here blog (hint – it rhymes with shmufganiyot…I can’t say anymore)

So yeah, everyone remembers the fried part of that, but people tend to forget that eating dairy is also a tradition (because Yehudis served dairy and wine to the opposing general, and when it caused him to fall asleep she killed him, saving the town). In fact some people think that the original latke, isn’t potato,  but rather a cheese latke. So being Chanukka, I thought to myself – which one of the many posts that I have archived away, can I use for Chanukka, and somehow make a decent enough excuse as to why it somehow applies to Chanukka. Know what I mean?

DSC_3941

Anyway, I made these a few weeks ago, and while they’re not really the purdiest things, they were pretty freaking good, ifidosaysomyself. Gnocchi is normally cooked potatoes, flour, eggs, which get boiled up, and then tossed in whatever sauce you serve it with. Along with the flour, it relies on the starch in the potatoes to make a solid structure, but you can use any vegetable with a fair amount of starch. In this case we used both potato and this variety of winter squash (I think it’s delicata) that I picked up at this farm’s stand near me.

DSC_3930

To cook them, I placed them both in a closed ziploc bag with a little bit of water, and microwaved on high until done (like 10 minutes or so).

DSC_3932

Traditionally, you take the cooked potato, and pass it through a ricer, but since I don’t own one, a neat trick is to pass it through a sieve, and that way you get the texture we want for gnocchi. I then combined it with flour, eggs, and salt. Whenever I make gnocchi, I don’t really measure out the flour and eggs, I just add it until it’s the right consistency I’m after. Remember that last time we made gnocchi? You don’t? Well refresh that memory of yours by clicking here.

DSC_3937

All right, so on to the next part, the browned butter and sage.

DSC_3939

Sage and browned butter are a very classical pairing, and if you’ve never tried it, try it, and you’ll understand. They are just made for each other (kind of like lime and coconut, youknowwhatimsaying?). Now, it’s not just butter, it’s browned butter. Butter is made up of milk solids and water, and when you melt butter, and it starts to sizzle? Well that’s the water evaporating out. Once the sizzling is over, the milk solids have time to develop flavor, and by browning, that’s exactly what they’re doing. So you take some butter, and heat it up until it sizzles, and then I like to lower the heat so you don’t wind up burning it, and let it brown away. Once browned, I add the chopped sage, let it cook just a little, and then add the cooked gnocchi to the sautee pan.

Top the whole thing with some parmesan (need I say freshly grated?), and toasted pine nuts, and thank me after.

Ok, so I know what you’re thinking. What does this whole shooting match have to do with Chanukka? Well it’s kind of fried, and it’s got dairy in it, so bingo-bango, you got yourself a new Chanukka tradition.

%d bloggers like this: