Florence Leff’s Potato Kugel

10857 Florence Leff’s Potato Kugel 6 servings Tue Sep 11 12:10:00 -0700 2007 Tue Sep 11 17:10:39 -0700 2007 CHOW http://www.chow.com/recipes/10857 Wed, 12 Sep 2007 00:10:39 GMT Eat like the Alpha Hound Eat like the Alpha Hound. The following is my mom’s version, passed on by her mother, Minnie Rosenkranz, who hailed from Shnyaten (actually, one doesn’t “hail” from a place like Shnyaten so much as flee from there). Shnyaten (rhymes with “rotten”) is a small town near Bukovina that’s been volleyed between several countries since my grandmother left (at that time, it was “part of the Austro-Hungarian Empire,” as she was wont to sniff). To read sociohistorical background on that time and place, check out the classic Memoirs of an Anti-Semite: A Novel in Five Stories, by Gregor von Rezzori. To taste it, cook the following.

]]>

Heat oven to 375°F. Peel potatoes and submerge them in a pot of cold water.

Grate potatoes and onions through the small holes of a box grater (or electric meat grinder—do not use a food processor).

Place potato mixture in a clean, lint-free dishtowel and squeeze out liquid (stop squeezing when water begins to drip rather than stream).

Place potato mixture in a large bowl; stir in the eggs, oil, matzoh meal, baking powder, and salt. Season with freshly ground black pepper and mix well.

Transfer to a lightly oiled 11-by-7-inch glass or Pyrex baking dish. Bake for one hour or until well browned.

Note: Leftovers are good cold or reheated, but after a couple of days, crumble up the remaining kugel and cook it with scrambled eggs.

]]> http://www.chow.com Jim Leff 51 Side Dish 69 6 medium russet potatoes

]]> 54 1 small onion (or 1/2 medium Onion:onion), peeled, stem end trimmed

]]> 3 eggs, well beaten

]]> 61 4 tablespoons corn oil

]]> 2 tablespoons matzoh meal (or flour)

]]> 1 teaspoon baking powder

]]> 301 1 teaspoon kosher salt

]]> 745 ethnic 3372 jewish 1057 homey 794 comfort food 4187 passover 4188 kosher