By Joan Nathan
- 2 pounds russet (baking) or Yukon Gold potatoes
- 1/2 cup chopped scallions, including the green part
- Salt and freshly ground pepper to taste
- Vegetable oil for frying
1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons* of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.
*I like really big pancakes so my pick show much larger ones, maybe 4-6 tablespoons. remember I am a pinch of this or handful of that kind of cook.
Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.
Big Fat Cod Potato Pancakes
Crispy Oven Baked Russet Fries
Funny story we originally had planned on a candied brisket and went shopping on Friday night instead of our usual Saturday morning. Wholefoods was very crowed at the meat counter and I forgot to get the brisket so we looped back to the crowed counter and without thinking purely out of habit asked for a single cut brisket instead of a corned beef. To top it off it was kids night and I had to fight for the samples.
So what does one do when they get home, adapt. When it was all said and done we voted that my original Jewish style recipe was better it created thicker richer tasting gravy the meat absorbed more of this flavor. This had a soupier more wine tasting gravy which flavored the meat as such. Don’t get me wrong it was very good but could have used a little kick. Maybe more garlic and onions or some sweetness.
- 2 teaspoons salt
- Freshly ground pepper to taste
- 1 5-pound brisket of beef, shoulder roast of beef, chuck roast, or end of steak
- 1 garlic clove, peeled
- 2 tablespoons vegetable oil
- 3 onions, peeled and diced
- 1 10-ounce can tomatoes
- 2 cups red wine
- 2 stalks celery with the leaves, chopped
- 1 bay leaf
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1/4 cup chopped parsley
- 6 to 8 carrots, peeled and sliced on the diagonal
- I added about of whole berry cranberry sauce.
- Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.
- Cover and bake in a preheated 325-degree oven for about 3 hours, basting often with pan juices.
- Add the parsley and carrots and bake, uncovered, for 30 minutes more or until the carrots are cooked. To test for doneness, stick a fork in the flat (thinner or leaner end of the brisket). When there is a light pull on the fork as it is removed from the meat, it is “fork tender.”
- This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain – that is, the muscle lines of the brisket – and with a sharp knife, cut across the grain.
- When ready to serve, reheat the gravy.
- Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in a preheated 350-degree oven for 45 minutes. Some people like to strain the gravy, but I prefer to keep the onions because they are so delicious.
From JEWISH COOKING IN AMERICA by Joan Nathan (Alfred A. Knopf, 2001)