Showing posts with label The Big Kitchen in San Diego. Show all posts
Showing posts with label The Big Kitchen in San Diego. Show all posts

Apr 3, 2014

Latkes: Easy and Crispy form The Cat Hair Cook

English: Latkes with smetana. Українська: Кате...
English: Latkes with smetana. Українська: Категорія:Зображення (Photo credit: Wikipedia)
English: Latkes (potato pancakes) frying in ol...
English: Latkes (potato pancakes) frying in olive oil (Photo credit: Wikipedia)
Bramboracky
Bramboracky (Photo credit: Wikipedia)
I hope everyone can try these Latkes....they are delicious and easy.


Basically a potato, onion, flour and salt and pepper.....the secret is plenty of oil and the fryingpan hot enough so they cook well in the middle and plenty of space to flip....they end up crispy, flavorful easy and delicious.

Actually, they are even fun--well, I hope you like it and let me know what you think.

In San Diego, Ralphs sour cream is a good buy and it is one of the best tasting.


Potato Pancakes:  This Recipe from Smitten Kitchen is Really Easy and Foolproof



Dear Q Ed: I finally found the recipe.....there are quite a few--basically just like this one if you google latkes.....I followed this one because it seemed simple and only called for one potato....also I just did it really quickly and did not bother squeezing the water out of the potatoes.

It was more about frying them at a temp high enough to cook them on the inside.

I just tried to make them like small pancakes and leave enough space so they are easy to flip, on a med high heat with plenty of oil. I hope you let me know how they come out.

here is the rec....http://smittenkitchen.com/blog/2008/1...


from smitten kitchen.........

potato pancakes, even better

potato pancake, flipped
It wouldn’t be Hanukah if I didn’t refresh my favorite, dead-simple potato pancake recipe. But it wouldn’t make for a very interesting story if I told the same one every year; in fact, I think they get better with each try because I continue to tweak themever so much.
this is what latke mise looks like
This year, after finally making peace with my cast frying pan (coincidentally, over an “apple latke”) I cooked them in there, and will use no other pan for them as long as I live. It is a browning genius, and even small amounts of oil resulted in no sticking whatsoever. I also realized that I found them a bit on the salty side — something I noted last year and entirely forgot in the 12 months since — I hope to remember that next year.
cheesecloth squeeze

In an ongoing, obsessive effort to create latkes that look precisely like the flying spaghetti monster/tiny piles of rope mops, I again attempted to create the longest strands of potato possible by placing them sideways in the feed tube of the food processor — the food processor not only saves a ton of time, it creates coarser, more visible strands.
latke batter
Next, I at last retired the sieve-pressing for a cheesecloth-squeezing. My goodness, I don’t know why it took me so long to realize that cheesecloth does a much better job (seriously, just twist tighter and tighter until the excess liquid is gone) and is ten thousand times easier to hand-wash, uh, because you don’t have to. The smallest square does the trick.
latkes a-frying
Finally, if you think that latkes are just for Hanukkah, with all due respect, you’re totally missing out. I have yet to see a better “bed” to rest your poached or fried egg upon; home fries, latkes distant, black sheep of a cousin, just weep with jealousy in their presence. And the fact that latkes are so easy to make in advance and reheat/recrisp in the oven means that they can be an especially schedule-forgiving brunch dish.
draining the potato pancakes
Or an appetizer. I can imagine these being great topped with anything from a garlicky aioli to an apple chutney, but as you can see, we chose to keep them in the “peasant food” mood with creme fraiche and caviar.
caviar + creme fraiche + latke
And with that, I’m off to reheat some leftovers. That I didn’t tell our families about when they were over last night. Because I’m nice, but apparently not that nice.
caviar/creme fraiche latke
One year ago: A Slice-and-Bake Cookie Palette
Two years ago: Parmesan Black Pepper Biscotti
Potato Pancakes [Latkes]
My formula is roughly this: a one-pound russet or baking potato to one small onion, a large egg, quarter-cup of flour, teaspoon of salt and a hefty pinch of black pepper. How many you yield has to do with how big you make them; I aim for small ones (approximately three inches across) and get about a dozen per batch.
But, if you’re not a formula person, here is a more official-like recipe:
1 large baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Peanut oil, for frying
In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.
In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.
In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Do ahead: Latkes are a do-ahead-er’s dream. You can also keep latkes warm in the oven for an hour or more, if you’re waiting for stragglers to arrive. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them in a single layer on a cookie sheet in a 400 degree oven until they’re crisp again. Bonus: If you undercooked them a bit or didn’t get the browning on them you’d hoped for, you can compensate for this in the oven.

click on this link to see Heidi Knapp Rinella talk about Potato Pancakes in Las Vegas...that is how this whole conversation started:

http://theronnierepublic.blogspot.com/2014/04/heidi-knapp-talks-potato-pancakes-in.html


In South Park San Diego we have The Big Kitchen.......Judy the Beauty is there on the weekends.  During the holidays she serves free latkes to passers by.  They are the best--so delicious all anyone wants is more.

Yes, Whoopi Goldberg used to work at the Big Kitchen.

Eating breakfast outside under the trees in the patio, its the best......


Folks, do you have cats--just wondering, how many do you have?

Jesus already gave me a Christmas gift this year--yes, it's another beautiful cat.

Apr 2, 2014

Heidi Knapp Rinella Talks Potato Pancakes in Las Vegas


Taste of the Town: Readers help point a path to potato pancakes



If you’re a fan of potato pancakes, you understand why they could become a point of symbolism in a classic novel such as Erich Maria Remarque’s “All Quiet on the Western Front” — and why Taste of the Town reader Marion Hennings is looking for them. In typical fashion, her fellow readers have tips to report.
Valerie Weinberg clearly is an aficionado; she recommends the “‘good thin ones” at the Original Pancake House at 4170 S. Fort Apache Road, the medium ones at one of the multiple locations of Blueberry Hill and the thick ones at Weiss Restaurant, Deli and Bakery at 2744 N. Green Valley Parkway in Henderson. Joyce Hambacher also recommended the Original Pancake House, Aimee Stephens also recommended Weiss, and Sharon Bateman recommended Jamm’s at 1029 S. Rainbow Blvd.
And for those who’d prefer to prepare them at home (but without all the grating), Gloria Meyers recommended those at the Kosher Experience inside Smith’s at 2211 N. Rampart Blvd., along with Trader Joe’s and Costco. …
For Claudia Wolt, who’s looking for a local restaurant that serves halibut fish and chips, Sue Tharaldson, Jan Visser and Ginnie and Jack Wiseman said it’s available at the Big Sur Oyster Bar at South Point, 9777 Las Vegas Blvd. South. …
For Gail McFarland, who’s looking for low-sodium products, Gail Stivale said Albertsons carries Health Valley organic no-salt-added soups, displayed with the regular soups. And Thelma Bernard emailed that Whole Foods Market, which has four stores in the valley, carries a variety of products, as does Sprout’s Farmer’s Market at 3365 E. Tropicana Ave. and 4020 S. Rainbow Blvd. She added that most Smith’s stores have them on their natural foods aisles, and that Fresh &Easy carries some, too. And Bernard included a tip: Empty unsalted chips into a bowl and sprinkle with salt-free or low-sodium seasoning. …
More on broasted chicken: Chad Vendette, marketing director for The Broaster Co. in Beloit, Wis., emailed that the company now has iPhone and Android apps that help find the nearest location of a broasted-chicken outlet, with directions and contact info. Search for “broaster” on iTunes or the Google Play Store. …
More on rye flour: Steve Michaelson emailed that WinCo at 6101 N. Decatur Blvd., which “has an impressive bulk foods department,” carries it among “just about any kind of flour you can think of.” There’s another WinCo at 80 N. Stephanie St. in Henderson. …
MORE READER REQUESTS
Steve Karp is looking for unsalted whipped butter in a tub. …
Mitch G. Burns is looking for bulgur wheat — “the coarse-ground, long-cooking kind,” adding that the five-minute type “just won’t do.”…
Ash Yadev is looking for gyro meat, for making gyros at home. …
Vicki Shulson is looking for Liquid Dill, which she said is popular in Wisconsin and Michigan. …
Jean Miller is looking for Armour precooked breakfast sausages and Aunt Jemima coffeecake in the bake-in box. …
And Darlene Clark, who lives in Mesquite and sometimes shops in St. George, Utah, is looking for Quaker Oatmeal to Go and Hunt’s Chili Beans. …
Readers?
Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 702-383-4676 or email her at hrinella@reviewjournal.com. Include your first and last names and, if emailing, put “Taste of the Town” in the subject line. Follow @HKRinella on Twitter.

from chloe louise.......



can't resist talking about potato pancakes......in San Diego the Big Kitchen has the best potato pancakes I've had in a long time......but why not make your own?
There are plenty of easy recipes on the web.....this is my favorite......it is only 4 ingrdients, it's real easy and they are delicious........these are almost like hash browns and since I personally do not have the ability to make hash browns I really love them.
1 large potato
salt and pepper
1 egg
1 spoonful of flour...about 1 tablespoon
1 chopped green onion if you like
mix together and fry in olive oil
flaten out a little bit and use a large enough skillet and leave space between so they are easy to turn.....do not skimp on oil.
serve with sour cream and apple sauce.
These are basically no-fail and they get so crispy and tasty.
The Big Kitchen is in the South Park/Golden Hills area of San Diego, right where I used to live. it is an older neighborhood near Balboa Park. Judy the Beauty is the owner of the Big Kitchen and this is the restaurant where Miss Whoopi Goldberg used to work when she lived in San Diego. Judy is there on the weekends and on Sunday one can enjoy breakfast under the trees in front and listen to jazz.
Be sure and bring your dog and right down the street is The Grape Street Dog Park. I'd say this is one of the best neighborhoods I have ever lived in and certainly one of the best in San Diego.
Walking through heritage houses to the Food Bowl for the best street tacos.....it's fun.

click on this link to see the actual recipe from Smitten Kitchen:

http://theronnierepublic.blogspot.com/2014/04/potato-pancakes-this-recipe-from.html