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Last year, I was gifted with a food processor, and it came with a bag of potatoes, a bag of onions, and a jar of applesauce. This year I made good on the present, making latkes for the first time. This meant figuring out the which disk shreds, and how to feed potatoes and onions in properly (many kudos to the one who figured it out; I hadn't known how that part worked before). Once they were shredded, a recipe was consulted for amount of starch to add, which is when I found out that I had added "too much" onion. Of course, there's no such thing (for my onion-eating friends, anyway).
First batch: three large Yukon Gold potatoes, two medium-small onions, a couple of eggs, some flour, salt and pepper.
Second batch: a medium sweet potato, two medium-small onions, salt, pepper, cayenne, fermented black beans, and eggs.
Third batch: three Yukon Gold potatoes, two small onions, a bunch of scallions sliced up, salt, pepper, eggs.
Amazingly, the latkes mostly didn't stick to the cast iron griddle (potatoes always stick to my cast iron skillet). I was also surprised to manage to get to people's latke limit far sooner than I would've anticipated. I still have lots of ideas of what to put in other batches! (Bell peppers with sweet potato, sauteed spinach and mushroom with white potato, apple with either, lavender and rosemary with white potato, cranberries with sweet potato, etc.)
In other kitchen notes: I finally finished making the candied peel I'd started before Shabbat. I boiled the sugar syrup down until it was mostly gone, then put the peel on wax paper to cool/dry some. I'd chopped it up fine, since I'm planning to put it in cake, not dip it in chocolate, and I decided not to try to get pieces individually. Instead, I have two cylinders of wax paper rolled up with peel inside.
Also towards the fruitcake goal: I bought a Bundt pan. The recipe I'm thinking of using specifically enjoins using foil pans, which is what I normally use (far too much, I suppose, but it's easier than storing and cleaning baking pans, which take up a lot of space). There weren't many options at Tag's, and I didn't want the non-stick one that might give off fumes, so I bought the heavier-duty silicone fluted cake pan. It's flexible! I can put it in the freezer! I feel so space age.
First batch: three large Yukon Gold potatoes, two medium-small onions, a couple of eggs, some flour, salt and pepper.
Second batch: a medium sweet potato, two medium-small onions, salt, pepper, cayenne, fermented black beans, and eggs.
Third batch: three Yukon Gold potatoes, two small onions, a bunch of scallions sliced up, salt, pepper, eggs.
Amazingly, the latkes mostly didn't stick to the cast iron griddle (potatoes always stick to my cast iron skillet). I was also surprised to manage to get to people's latke limit far sooner than I would've anticipated. I still have lots of ideas of what to put in other batches! (Bell peppers with sweet potato, sauteed spinach and mushroom with white potato, apple with either, lavender and rosemary with white potato, cranberries with sweet potato, etc.)
In other kitchen notes: I finally finished making the candied peel I'd started before Shabbat. I boiled the sugar syrup down until it was mostly gone, then put the peel on wax paper to cool/dry some. I'd chopped it up fine, since I'm planning to put it in cake, not dip it in chocolate, and I decided not to try to get pieces individually. Instead, I have two cylinders of wax paper rolled up with peel inside.
Also towards the fruitcake goal: I bought a Bundt pan. The recipe I'm thinking of using specifically enjoins using foil pans, which is what I normally use (far too much, I suppose, but it's easier than storing and cleaning baking pans, which take up a lot of space). There weren't many options at Tag's, and I didn't want the non-stick one that might give off fumes, so I bought the heavier-duty silicone fluted cake pan. It's flexible! I can put it in the freezer! I feel so space age.