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August 20, 2014
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Food Traditions - Jewish


Peel potatoes and grate in a food processor. Drain in a colander, pressing out the liquid.
Finely chop the onion using the steel blade in the processor.
Return potatoes to the food processor, add all other ingredients (except oil) and process until just smooth and evenly colored.
Heat 1/8 inch of oil in a large heavy skillet, preferably cast iron, until a drop of batter sizzles on the surface. Drop a large spoonful of batter into the skillet and flatten it with the spoon to make a thin pancake. Fry the latkes on both sides until brown and crisp, adding more oil if necessary. Drain the latkes on paper towels and keep them warm, in a single layer in a 200 degrees oven, until all the latkes are made. Serve with sour cream or applesauce.

Sarah’s Tzimmis

3 cups water
6 yams
6 carrots
1 small onion
1 small apple
1 Tbsp. butter
½ Tbsp. brown sugar
salt, pepper to taste
1 box of matzo meal with directions for making matzo balls + ingredients

Peel and chop the yams, carrots, onion and apple into bite-sized pieces. Put in large pot with butter, brown sugar, salt, pepper and water and simmer uncovered until mushy. While simmering, make the matzo balls. When the stew is finished, stir in the matzo balls.

Creamy Leek Soup
1 Tbsp. extra virgin olive oil
4 large leeks, white and light green parts only, cleaned and sliced
4 garlic cloves, minced
2 potatoes, peeled and chopped
7 cups chicken stock, vegetable stock or water
1 bay leaf
salt, pepper
½ cup cream

Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and potatoes and stir for about a minute. Add the stock or water, bay leaf and salt. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Remove the bay leaf.
Puree the soup in a blender. Put in a serving bowl and stir in the cream and salt and pepper to taste. We garnished with some dried sage, but chives or croutons would be delicious.