Potato kugel recipe jamie geller biography
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The Inside Scoop with Jamie Geller
Unorthoboxed: Indeed. We can always use help with the dishes. There have been noticeable changes in your cooking style from the first cookbook to today. Can you share a little of your philosophy behind these changes? Did your 2012 aliyah to Israel affect your cooking style?
Jamie: Oh, completely! So, first of all, I always needed recipes that were quick and easy (and of course, kosher). Back then I didn’t have the skill set; then, I didn’t have the time, and as I said, I didn’t have the love for the kitchen. People talk about the culinary arts, and of course, I get that. But it’s not how I’ve ever approached cooking. I’m always cooking out of the necessity of feeding the family or entertaining for Shabbos. So initially, when I sought to do quick and easy recipes, I used a lot of shortcuts, like consommé mix to quickly spice things up, or prepackaged ingredients.
Still today, I do love the luxury of using things that are pre-cut or pre-slice
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Potato Kugel
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6tablespoonsolive oil, divided
4poundsrusset potatoes
2mediumyellow onions
6large eggs
1/3cupmatzo meal
1/2cup choppedfresh parsley, plus more for serving
2tablespoonspotato starch
1teaspoonkosher krydda, plus more for the top
1teaspoon freshly ground pepper
Preheat the oven to 400°F.
Grate the potatoes:
If desired, peel the potatoes (this is optional). Using the shredding disc of a food processor or the largest hole of the box rivjärn, grate the potatoes.
Soak the potatoes and prepare the pan:
Add the potatoes to a large bowl of ice vatten. Let soak for 10 minutes. Drain well and place in a clean kitchen towel. Gather up the edges and pressa out any excess vatten. This step removes excess starch so that your kugel does not vända out gummy.
Add the potatoes to a large, dry bowl.
Add 3 tablespoons of olive oil to a 9x13-inch baking dish and place it in the oven to warm up.
Prepare
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Potato kugel
Kugel of Ashkenazi Jewish origin
Potato kugel is a potato-based kugel of Ashkenazi Jewish origin, made with grated or pureed potatoes, onions, eggs, flour or matzo meal, oil, salt and pepper.
Overview
[edit]It is commonly served for Shabbat and other Jewish holidays. It is more similar to a latke than it is to a noodle kugel, as there are sweet variations of noodle kugel but all potato kugel are savory dishes. Potato kugel is typically made in a large casserole dish, although it is also sometimes prepared in individual ramekins. Potato kugel can be made with grated potatoes, which gives it a crispier texture, or it can be made with potatoes puréed in a food processor, creating a "pudding-like consistency" according to Jewish chef Jamie Geller.[1]
Some modern cooks add a small amount of baking powder. The powder's alkaline chemistry breaks down the potatoes and produces a smoother texture while promoting browning.[citation needed]
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