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Latkes! Peel 4 large Idaho potatoes. Cut 3 of them into chunks with 1 medium yellow onion and put into the food processor and add 1 x-lg egg. (keep fourth potato well covered). Chop potatoes and onions until somewhat smooth, then pour into a lg. wire sieve that's over another bowl. Cover with towel and press down to force out excess liquid. Keep covered. Switch blades to the shredding disc. Shred last potato and squeeze in a towel to remove liquid. Do our liquid from bowl under purée. Add contents of sieve to clean bowl, along with shredded potatoes. Add some minced Italian parsley or chives, 2 tablespoons matzo meal and season well with black pepper, some cayenne and a fat dose of kosher salt. Fry in hot vegetable oil till golden on both sides. Drain on paper towels. Can reheat on a rack over a baking sheet at 375f. Serve with applesauce.Happiness is when your children cook you a birthday dinner. So delicious, loving- just perfect! So blessed.
Remember how, a few days ago, I made fresh fusilli with a sauce that was very much like a chicken pot pie filling? Well, today I took the leftover filling and ground it in the food processor with a nice dose of Parmesan. I piped the filling into sheets of fresh pasta and then shaped my agnolotti del plin which are stuffed pillows of pasta ("plin means pinched-which is how you shape the pillows.) I learned this in Alba, Italy- it's the most perfectly delicious way to utilize all stewed meats, vegetables and even fish-For my loves.

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July 7, 2009 • Comments (14)
Ode to a perfect homemade bagel.

Although a rose by any other name might still be a rose, a homemade bagel is an entity all its own. Truly different than the rope-like dough used in commercial bagel joints, these specimens which are driven completely by hand, have an ethereal yet chewy interior with an outer crispness that justifiably sings its own praises. It’s so interesting to me how I’m never “over it.” Never. Each time I see a gorgeous batch of bagels cooling on wire racks I’m lured by… continue reading
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