FAIRFIELD COUNTY, Conn. -- With Rosh Hashanah beginning at sundown Wednesday, here's two easy recipes from Stamford's Fairway Market to get you started for the Jewish New Year.
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Latkes Ingredients: 1 1/2 pounds russet potatoes peeled 1/4 cup finely chopped shallots 2 large eggs, lightly beaten 2 tablespoons flour (or more) or matzo meal 1 1/2 teaspoons salt and freshly ground black pepper Vegetable oil for frying
- In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
- To that starch add shallots, eggs, flour, 1 1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
- Preheat oven to 200?F. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
Brisket Serves 4 to 6 Ingredients: 3.5 pounds first cut brisket 8 Spanish onions (peeled and sliced) 1 bunch carrots 1 tablespoon each: onion powder and paprika 1 tablespoon each: Sea Salt and Black Pepper 10 new potatoes (halved) 3 tablespoons corn oil chicken stock (optional)
- Heat the oil in large pan (big enough to hold the brisket comfortably).
- Heat to just below smoking; add the brisket —fatty side down-brown the heck out of it.
- Turn over and brown the other side very, very well. Return to the first side and sprinkle with all the spices. Allow to cook another 10 minutes. Remove brisket from pan and add all the onions, carrots and potatoes.
- Saute until the onions are totally brown. The browner the better, over medium heat. When the onions are ready put the brisket back in the pan. Add enough chicken stock or water until it comes halfway up the brisket. Bring to a low boil, cover and place in 375 oven for one hour.
- Remove from oven, remove lid and test for tenderness. Test with a fork; it should go in very easily. If you feel that it needs more time cover and return to oven for an additional 45 minutes or so.
- Place brisket on a large cutting board, allow to rest for 15-20 minutes. Meanwhile, reduce the sauce in the pan by half. Check for seasonings. Remember, you can always add more, but you can't take it out. Leave the carrots and potatoes in the sauce with the onions. Slice the brisket across the grain into thin slices. Place on a warm plate; cover with sauce, onions, potatoes and carrots.
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