Potato and Onion Kugel

One of the side dishes that people request most at the meals I serve around Jewish holidays is my broccoli and leek kugel. I have not posted the recipe here because it's still being refined for publication, but here is a version of the basic potato and onion kugel that I think you'll love.

Potato and Onion Kugel
Serves 6-8
Prep Time: 20 min.
Cook Time: 1 hr. 30 min.

• 2 large russet potatoes, peeled and grated
• 2 large onions, thinly sliced
• 2 tsbp vegetable oil (to saute the onions)
• 4 cups prepared mashed potatoes
• 1 cup flour or matzah meal
• 4 eggs
• 1/4 cup olive oil
• 1/2 cup water or vegetable stock
• 2 cloves garlic, finely minced
• salt and pepper to taste

Whisk together the flour / meal, eggs, oil, and water / stock. Set aside.
Saute the onions in a large pan in a few tbsp of vegetable oil until softened, but not brown.
Toss the onions with the grated potatoes. Fold the onions and potatoes with the flour mixture and the mashed potatoes until smooth and the shredded vegetables are evenly distributed.
Spread mixture in a greased baking dish (9 x 13) and bake at 350 degrees for an hour until golden on top and fluffy.

Homemade Applesauce

Homemade Applesauce
Yield: 4 cups applesauce
Prep Time: 10 minutes
Cook Time: 1 hour

• 6 large apples - peeled, cored, and roughly diced
• 2 tbsp - 1/4 cup sugar, depending on your preferred sweetness and the selection of apples
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup reserved apple peel or 2 tbsp cranberry juice

Toss the apples with the salt, sugar, apple peel, and cinnamon in a large baking dish. Roast at 350 degrees for an hour, until apples are tender. Mash through a food mill or with a potato masher, allow to cool, and store in the refrigerator or serve warm.

Basic Focaccia Bread - With Variations

I am breaking my long-standing silence because of an especially pleasant culinary victory this week. I apologize to all of my friends for not being attentive to my blog, but I am thrilled to have the time to dedicate again to sharing recipes and thoughts with you all on a regular basis. Thank you for reading.

This is a recipe I adapted from Epicurious, but made my own with a few flavor additions.

Focaccia Bread
Makes 1 large loaf
Prep Time: 2 hours (including rise time)
Cook Time: 25-35 minutes

• 1 package active dry yeast
• 4 1/2 cups all-purpose flour
• 1/4 cup + 3 tbsp extra virgin olive oil for topping
• 2 tsp salt + 1 tsp coarse sea salt for topping (optional)
• 1 2/3 cups warm water (100-110 degrees)
• 1 tsp garlic powder
• 1 tsp dried oregano or thyme

Dissolve the yeast in the warm water and allow to become cloudy and bubbly, about 5 minutes. Meanwhile, mix the dry ingredients with the paddle attachment in the bowl of a standing electric mixer (or a standard mixing bowl with a whisk).
Add the yeast mixture and oil to the mixer and mix on medium until a sticky dough forms. Switch to the dough hook.
Knead on medium to high (my mixer tended to dance around my counter a bit) for 5 minutes.
Turn out on to a floured surface and knead for another 5 minutes.
Toss the dough in an oiled bowl until coated and allow to rise, covered, for an hour and a half or until doubled in volume. Meanwhile, pre-heat the oven to 425 degrees.
Turn the risen dough out onto a parchment-lined baking sheet and make indentations in the top with your fingers evenly throughout the loaf.
Brush with oil and sprinkle with salt or additional herbs. Bake for 25-35 minutes until golden brown. Allow to rest for 30 minutes before cutting.

Serve with olive oil for dipping.

You can get creative and top the bread with sun-dried tomatoes, olives, feta cheese, or parmesan. Some people find the salt crust a tad overpowering, so do what works for you.