Latkes
4 large potatoes – peeled and grated
1 large onion – peeled and grated
4 large eggs
½ cup all-purpose flour
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil
4 oz. sour cream
4 oz. applesauce
Place the grated potatoes and onion in a colander and press lightly to remove most of the moisture and let stand 30 minutes. Place the potato mixture in a bowl, add the eggs and mix it in with your hands. Add the flour and mix thoroughly. Add the salt and pepper. Take an ice cream scoop of the potato mixture and place in your hands and then form a round patty (latke). Repeat eight times and place the patties on a baking sheet. Heat ½ cup of oil in a large skillet over medium heat. Place 4 latkes in the skillet and cook for 3 minutes or until the bottom is a golden-brown color. Turn the latkes over and cook another 3 minutes. When the latkes are done, place them on a paper towel to absorb some of the oil. Add the remaining oil into the skillet and cook the other 4 latkes just like above. Take one latke and put it on a plate and serve it with a dollop of sour cream and applesauce.
Yield: 8 servings
Israel Couscous Salad with Orange Balsamic Dressing
Salad
2 tablespoons of olive oil
2 cups Israeli couscous*
2 cups of water
1 – 8 oz. bag of fresh spinach, finely chopped
2 lbs. ripe tomatoes, diced
2 cucumbers, peeled and diced
2 red bell peppers, diced
4 oz. of feta cheese, crumbled
1 bunch chives, finely chopped finely chopped
¼ cup chopped fresh mint
*you may substitute regular couscous
Heat the olive oil in a medium saucepan and add the couscous. Cook for 3-4 minutes until the couscous is toasted. Add 3 cups of water and cook the couscous for 12-15 minutes until the couscous is soft to the touch. Drain and cool. In a large salad bowl add the shredded spinach. Add the couscous and cover with the tomatoes, cucumbers, red bell peppers, chives and feta. Sprinkle the fresh mint on the top. Drizzle with dressing right before serving.
Dressing
3 oranges
2 oz. balsamic vinegar
4 oz. olive oil
1 tablespoon Grey Poupon mustard (or similar)
Squeeze the juice of 3 oranges into a medium bowl with the vinegar and mustard. Add the olive oil in a slow stream to the vinegar and whip very fast with a wire whisk until the dressing is mixed very well and smooth.
Yield: 8-10 servings