Crispy Potato Cake (Galette De Pomme De Terre)

Crispy Potato Cake (Galette De Pomme De Terre)

Crispy Potato Cake (Galette De Pomme De Terre)

I made this delicious dish a long time ago and wanted to make it again many times, but I couldn’t find the recipe. (I didn’t trust myself to make it from memory). When I finally organized cut-outs from newspapers, chicken-scratched napkins, and a ton of loose recipes, I found it.  Yay!  It takes some patience, but it’s worth it.

Happy cooking, hon.

Layer potatoes in a spiral.

Slowly cook potatoes until well browned.

  Ingredients:

2 pounds (about 3 medium) potatoes, peeled and sliced very thinly

1 Tablespoon olive oil, or as needed

Freshly ground nutmeg

Freshly ground black pepper

1 Tablespoon minced fresh parsley

1 Tablespoon minced garlic

Salt

Fresh thyme leaves for garnish (optional)

Directions:

  1. Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil with and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make second layer.
  2. Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
  3. Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
  4. Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

Yield: 4 servings.

Source: “A Culinary Journey in Gascony” by Kate Hill

 

 

Mandel Bread (Passover and Regular Recipe)

Mandel Bread wrapped and ready for the school Bake Sale.

Mandel Bread wrapped and ready for the school Bake Sale.

Passover ingredients.

Passover ingredients.

IMG_1431

 

 

 

 

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Mandel Bread batter.

Mandel Bread batter.

Form batter into

Form batter into narrow loaves not more than 3 inches high.

 

 

 

 

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Narrow loaves.

Narrow loaves.

Fresh out of the oven.

Remove from oven, slice, and turn slices on their sides to bake for approximately 5 – 10 more minutes.

Fresh out of the oven.

Fresh out of the oven.

Mandel Bread 

In 8th grade, I took a cooking class and hand wrote a recipe as we learned how to make Mandel Bread. When I came across the recipe on a piece of lined loose leaf paper, it was as if the delicious scent of cinnamon and chocolate swirled not just in my memory. I had to try the long-forgotten recipe.  Guess what?  That recipe stands, and the delicious scent of cinnamon and chocolate really did fill my house.

Mandel Bread (pron. MAHN-del bread), also known as Mandelbrodt in Yiddush or Kamishbrot in Ukraine, is an Eastern European cookie that is similar to Italian biscotti. Mandel means almond in Yiddush (and Swedish, thanks for the info Miss Marzipan), so the recipe for Mandel Bread usually includes sliced almonds.  But, since my kids don’t like nuts, I make mine without them.

Sometimes, they come out crunchy and sometimes, doughy. This batch, as Goldilocks would say, “came out just right!”

7th GradeTween Daughter, “Mom, would you please make something Kosher for Passover for our school’s bake sale?’

Me:  “I know just what to make!”

Happy baking, hon.

Mandel Bread (for Passover)

Ingredients:

2 cups sugar

1/2 pound margarine (2 sticks)

6 eggs

2 3/4 cups cake meal

1/2 teaspoon salt

3/4 cup potato starch

6 ounces chocolate chips

optional–1 cup chopped nuts

cinnamon/sugar mixture–approximately 1 Tablespoon sugar to 1 teaspoon cinnamon

Directions:

1.  Preheat oven to 350 degrees F.

2.  Sift cake meal and potato starch separately.  After sifting and measuring, they can be combined.

3.  Cream margarine and sugar together.

4.  Add eggs one at a time.

5.  Fold salt and sifted ingredients into creamed mixture.

6.  Blend in chocolate chips (and nuts, if including).

7.  Form loaves on cookie sheet.  Keep loaves narrow and not too high (less than 3 inches.)    Dough will be loose and sticky.  Moisten hands with water for easier handling.

8.  Sprinkle cinnamon/sugar mixture over loaves.

9.  Bake at 350 degrees F for 30 minutes, or until slightly browned.  Take out of oven.

10.  Slice loaves while hot.  Turn slices onto their sides, separating slightly.  Sprinkle more cinnamon/sugar mixture on sides of Mandel Bread slices if desired.

11.  Return to oven for another 5 to 10 minutes to dry out a bit more.

Mandel Bread (Regular Recipe)

Ingredients:

1 1/3 cups sugar

3 eggs

1 Tablespoon vanilla

4 cups flour, split into 2 cups and 2 cups

2 Tablespoons baking powder

3/4 cup vegetable oil

6 ounces chocolate chips

cinnamon/sugar mixture–approximately 1 Tablespoon sugar to 1 teaspoon cinnamon

Directions:

1.  Preheat oven to 350 degrees F.

2.  Cream margarine and sugar together.  Add vanilla.

3.  Add 2 cups of flour with baking powder, then vegetable oil, them remaining 2 cups flour.

4.  Fold in chocolate chips.

5.  Form loaves on cookie sheet. Dough will be loose and sticky. Moisten hands with water for easier handling.

6. Sprinkle cinnamon/sugar mixture over loaves.

7. Bake at 350 degrees F for 30 minutes, or until slightly browned. Take out of oven.

8. Slice loaves while hot. Turn slices onto their sides, separating slightly. Sprinkle more cinnamon/sugar mixture on sides of Mandel Bread slices if desired.

9. Return to oven for another 10 to 15 minutes to dry out a bit more.

Lemon Meringues

Lemon Meringues

Lemon Meringues

Lemon Meringues

I was feeling ambitious when I decided to try this recipe.  This recipe can be made in one day or the meringues, lemon cream and chocolate-dipped nuts can be prepared 2 to 3 days in advance and assembled before serving.  The meringues were easier to make than I thought.  You can add food coloring to the meringue recipe if you want to make them a color.  Although the lemon cream is delicious, I thought it would have more body.  Napkin ready?  When you bite into this sweet and tangy dessert, it’ll be messy.  Spoon ready?  You’ll want to scoop up every last drop.  Happy baking, hon.

Egg white being whisked.

Egg whites being whisked.

Meringues spread into 12 circles.

Meringues spread into circles.

Meringues out of the oven.

Meringues out of the oven.

Sugar, potato starch and water over a medium-high heat.

Sugar, potato starch and water over a medium-high heat.

Lemon cream cooking.

Lemon cream cooking.

Folding whipped cream into lemon mixture.

Folding whipped cream into lemon mixture.

Whipping cream.

Whipping cream.

Lemon cream is almost done.

Lemon cream is almost done.

Assembling Lemon Meringues.

Assembling Lemon Meringues.

Lemon Meringues

Lemon Meringues

 Lemon Meringue Ingredients:

Meringues:

2 egg whites

pinch salt

1/2 cup sugar, super-fine if possible

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Lemon Cream*:

1 1/2 cups sugar

1/3 cup either cornstarch or potato starch

2 cups water

juice of 3 lemons (about 1/3 cup)

3 egg yolks

1 (8-ounce) container whipping cream

*I had lots of extra lemon cream using these proportions and could have doubled the meringue recipe.  The lemon cream was so delicious we just spooned up the extra and ate it.

Garnishes:

2 ounces semisweet chocolate

1 teaspoon margarine

6 hazelnuts or cashews

Directions:

Meringues:

Allow the egg whites to stand at room temperature for 30 minutes.  If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring egg whites to room temperature quickly.

Cover two baking sheets with parchment paper.  Preheat oven to the lowest possible temperature, 140 – 175 degrees F.

Place the egg whites in the bowl of a mixer.  With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.  Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.  Fold in vanilla and almond extracts.

Evenly spread the meringues into 12 circles.  Flatten slightly so they have a diameter of about 3 to 4 inches. Place the two baking sheets in the oven for 4 hours.  When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer.  You want them completely dried out but not browned.  Transfer to a wire rack to cool.

When completely cool, place in an airtight covered container.  Store at room temperature for up to 3 days.

Lemon Cream:

In a medium saucepan, combine the sugar and cornstarch (or potato starch–whichever you’re using).  Whisk in the water, stirring constantly, until the mixture comes to boil over a medium-high heat. Cool for 15 minutes.  Cover the top of filling with plastic wrap,making sure it touches the cream or a skin will form.  Cool to room temperature or refrigerate overnight or up to 2 days in advance.

In a large bowl, with mixer at high speed, whip the whipping cream. With a rubber spatula, gently fold in 3/4* of the whipping cream into the lemon cream.  Reserve rest of whipped cream for dollop on top.

*Next time I try this recipe, I’ll fold a little less whipped cream into the lemon cream so that the yellow color isn’t as diluted.

Garnishes:

Over a double boiler or in a microwave, melt the chocolate with the margarine.  Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.  Let stand until the chocolate is set and shiny; can be put in refrigerator for 5 minutes.  Store in an airtight container until ready for use.

To assemble, spread half the meringues with lemon cream.  Top with remaining meringues.  Place a small dollop of whipped cream on the top of each “sandwich” and top with a chocolate dipped hazelnut or cashew.  Serve immediatley.

Yield:  6 servings

Source:  Susie Fishbein, Kosher by Design.

 

Flourless Chocolate Torte

Flourless Chocolate Torte

Flourless Chocolate Torte

chocolates, water, sugar and margarine combined

chocolates, water, sugar and margarine combined

eggs in a glass bowl heated by placing on burner NEAR heat source but not directly on it

eggs in a glass bowl heated by placing on burner NEAR heat source but NOT directly on it

chocolate mixture folded into egg mixture

chocolate mixture folded into egg mixture

melted chocolate mixture on stovetop

melted chocolate mixture on stovetop

ready to go into the oven

ready to go into the oven

torte out of the oven

torte out of the oven

Flourless Chocolate Torte

This easy and chocolatey recipe smells so good when baking, you can’t wait to try a piece. The only trick is getting the baked torte separated from the bottom of the springform pan. Next time, I’ll either grease the pan with margarine and cocoa powder or line the bottom of the pan with parchment paper before spraying the sides with cooking spray.  Happy baking, hon.

Ingredients:

5 large eggs

8 ounces unsweetened chocolate

4 ounces semisweet chocolate

1/2 cup water

1 1/3 cups sugar, divided

1 cup (2 sticks) margarine

Directions:

Preheat oven 350 degrees F.  Lightly coat a 9-inch springform pan with nonstick cooking spray (or the old fashioned way mentioned above).

Crack the eggs into a small glass or metal bowl.  Let them sit out and come to room temperature.  The recipe I used said to place them on a stovetop, but not over a direct flame.  You could do that or put them in the microwave for a second or two.  You want to warm the eggs, but not cook them.  This will allow the eggs to triple in volume when beaten.  Set aside.

In a medium pot, melt the chocolates, water, 1 cup sugar, and margarine over medium heat, stirring with a spoon.  Remove from heat.  Let cool.

Transfer the eggs to a mixing bowl.  Add the remaining 1/3 cup sugar to the eggs and beat until tripled in volume.  With a rubber spatula, fold the chocolate mixture into the eggs.

Pour into prepared pan.  Bake 30-35 minutes; it will be a little loose in center.  Serve warm or room temperature with whipped cream and berries or confectioner’s sugar sprinkled on top.

Yield:  10 servings

Source:  Kosher by Design by Susie Fishbein