Recipes of the Month,
February, 2017
     
                             
   Potato and Leek Kugel

3 eggs
3 cups grated and drained potatoes
1/3 cup flour
1 teaspoon baking powder
2 teaspoons Kosher or sea salt
1/4 teaspoon freshly ground pepper
3 leeks, washed and thinly sliced*
3 cloves garlic, finely chopped
1/2 cup finely chopped fresh herb of your choice
4 tablespoons unsalted butter

Pre-heat the oven to 350o
Butter a 1 1/2 quart baking dish and set aside

Grate the potatoes into a large bowl. Add flour, baking powder, salt,
pepper, and herbs. Mix until fully incorporated.

Melt butter in a large sauté pan and add the leeks. Sauté them on
medium heat until translucent. Add the garlic and sauté for 2 more
minutes. Remove from the heat and set aside.

Beat the eggs with a hand-held mixer until they a thick and lemon
colored. Add them to the potato mixture along with the reserved leeks
and garlic. Mix together until all of the ingredients are well
incorporated. Turn the mixture into your prepared baking dish and
smooth out into an even layer.

Bake in the pre-heated oven until the potatoes are tender and brown on
top, about 1 hour. Remove from the oven and let rest for ten minutes
before serving.

This kugel can be made a day in advance and refrigerated until ready to
serve. Warm it in a 300o oven until warmed through.

*1 1/2 cups finely chopped sweet onion can be substituted for the leeks.


                             
 Crock Pot Roasted Beets

This recipe is my “go to” for roasting beets - no oven involved!

3 Pounds beets, roots intact and greens trimmed to within one inch of the
beet top.
1/4 cup olive or canola oil
1 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper

Place the beets in a large bowl and add the olive oil and salt and pepper.
Toss the beets in the mixture until they are evenly covered. Place the
beets and oil in a slow cooker/crock pot. If possible, try to leave space
between each beet.

Cover and cook on high for 3 or 4 hours. Cooking time will depend on
the size of the beets. Remove the beets when they are tender when
pierced with a knife.

Allow the beets to cool slightly. Slip the skin off the beets with a small
knife and serve.

You can also let them cool and use them in salads or drizzle them with
olive oil, a squeeze of lemon, and some salt and pepper and serve them
as a side dish.

They can also be frozen. I usually vacuum-seal mine with a Food Saver,
but they can also be placed in a freezer bag. Just remember to remove
as much air from the bag as you can before freezing. Use within three
months of freezing.