Homemade Potato Chips

I’m one of those people who are skeptical when someone tells me that a food that’s usually fried is just as good (if not better!) when it’s roasted or air fried. I always give it a try and most of the time the food isn’t better at all (I did NOT say the food is bad!). So I was positively thrilled when I was proved wrong about potato chips. They’re fantastic! I used a regular oven, preheated and set high. They were fabulously crispy. Also not much of a fuss to prepare.

I didn’t use my air fryer because I needed more space. Besides, I find a hot oven works just as well, especially using convection heat (I did NOT use convection heat for these chips).

So, for Hanukkah, which celebrates the “miracle of the oil” and you want a fried food that tastes just as good roasted, try these chips:

ROSEMARY AND SEA SALT POTATO CHIPS

• 3 medium russet type potatoes, peeled and sliced 1/8-inch thick

• 3 tablespoons olive oil

• 2 teaspoons chopped rosemary (or use dried, crushed rosemary)

• sea salt, preferably coarse, freshly ground salt

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Wipe the potato slices dry. Pour the olive oil into a bowl. Add the potato slices and toss them to coat on all sides. Place the potato slices in a single layer on the baking sheet. Sprinkle with rosemary and sea salt. Bake for 15-18 minutes, turning the slices once. Makes 4 servings #potatochips #potatochipslovers #friedchips #friedfood #roastedpotatochips #ovenfried #ovenfriedpotatoes #hanukkah #chanukah #hanukkah2024 #chanuka2024

Remember That Lemon Bar Cookies

Remember that lemon? The one that grew on my house plant lemon tree? And I made candied peel with the skin? And said to stay tuned to what I did with the juice? Well, here it is. Lemon Bars! You can make them with any old lemon of course.

Lemon Bars

dough:

• 1-3/4 cups flour

• 1/2 cup confectioners’ sugar

• 1 cup butter or margarine, cut into small chunks

  topping:

• 4 large eggs

• 1-1/2 cups sugar

• 6 tablespoons lemon juice

• 1/4 cup all-purpose flour

• 1/2 teaspoon baking powder

Preheat the oven to 350F. Whisk the flour and confectioners’ sugar in a bowl until thoroughly blended. Work the butter into the flour mixture until the mixture is crumbly (if you use a food processor, pulse the ingredients 15-18 times). Press the crumbs onto the bottom of a 9"x13" baking pan. Bake for 22-25 minutes or until the dough has browned lightly. Remove the pan from the oven. Combine the eggs, sugar, lemon juice, flour and baking powder in a bowl. Beat the ingredients with a hand mixer or electric mixer set at medium speed for 1-2 minutes or until the mixture is light and fluffy. Pour the mixture over the partially baked dough. Bake for 18-20 minutes or until the surface has browned lightly. Let cool in the pan. Cut the cookies into 2-inch squares. Makes 30

Latkes with What?

Potato Latkes with Lemongrass Yogurt Sauce

I recently read a social media post discussing the age-old argument about whether you should eat potato latkes with sour cream or apple sauce. The post didn’t take sides, in fact, what it essentially said was “why fight! There are too many important things to fight about. Eat whatever you like with latkes.”

I agree completely.

Sour cream, yogurt, applesauce? Fine.

Salsa? Hot sauce? Guacamole! If you wish!

Ketchup? Sure, but please don’t tell me.

Have it your way!

Here’s a latke dip we love. It’s made with plain yogurt mixed with freshly minced lemongrass and a melange of flavors including mint and chili pepper. It’s a nice change for potato latkes. Try it!

LEMONGRASS YOGURT SAUCE

• 1 cup plain Greek-style yogurt

• 1 tablespoon chopped fresh mint

• 1 scallion, finely chopped

• 2 teaspoons finely chopped lemongrass

• 1/2 teaspoon finely chopped chili pepper

• 1-1/2 teaspoons grated fresh ginger

• 1/2 teaspoon grated fresh lime peel

• 2 tablespoons lime juice

• salt

Combine all the ingredients in a bowl and mix thoroughly to distribute them evenly. Let rest for 15 minutes before serving. Makes about one cup

#potatolatkes #potato #latkes #Hanukkah #Hanukkah2024 #chanukah #chanukah2024

Persimmon Streusel Cake

Now’s the season for people like me, who love persimmons. Unlike so many other fruits, you can only get persimmons (where I live anyway) for a limited time, which makes them all the more special. I eat them plain - to me they taste like a cross between mango and plum. I also chop them up for homemade salsa. And I bake with them too. Look on my website for goodies like persimmon coffee cake and muffins. There are also a couple of recipes for salsas you can use as dips for watching football or movies or whatever. Here’s my latest venture: I cut up a large, ripe fuyu persimmon and added it to a coffee cake recipe (I usually use apples or blueberries). I adjusted the flavors, just a bit and voila! Another good dessert:

Persimmon Coffee Cake

Streusel:

• 1/4 pound unsalted butter

• 1/4 cup granulated sugar

• 1/4 cup packed brown sugar

• 1-1/4 cups all-purpose flour

• 1 teaspoon ground cinnamon

Melt the butter and set it aside to cool. Place the sugar, brown sugar, flour, cinnamon and nutmeg in a bowl and mix until well blended. Pour in the butter and blend it in. Let stand for 4-5 minutes, then crumble the mixture using your fingers. Set aside.

Cake:

• 1/2 cup butter, melted and cooled

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup milk

• 1-1/2 teaspoons vanilla extract

• 1-2 fuyu persimmons, chopped

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer and mix on low speed until evenly combined. In another bowl, combine the eggs, milk, melted butter and vanilla extract. Pour the liquid ingredients into the dry ones and mix on low speed for 1-2 minutes, or until smooth and thoroughly blended. Spoon the batter into the prepared cake pan. Top with the persimmon pieces. Cover with the streusel. Bake for 45-50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Remove the outer ring from the pan and let the cake cool completely.

Makes one cake, 8-10 servings

#persimmon #persimmonseason #coffeecake #persimmoncoffeecak

Candied Lemon Peel

Remember the lemon that blossomed, bloomed, matured and turned yellow in my family room? I used the peel to make candied lemon peel! I am feeling joyous about this. Not just because I got an actual lemon from a house plant! But because the peels are so outrageously delicious. Which is why I say the recipe serves 1-4 people. Because I finished almost all of it all by myself. What did I do with the juice? Stay tuned ….

CANDIED LEMON PEEL

• 1 large or 2 small lemons

• Boiling water

• 1 cup water

• 2/3 cup sugar

• 1 teaspoon sugar for coating

Peel the lemon into strips, being careful not to include any of the lemon flesh. Scrape the white part to remove any excess pith, but leave some pith (it adds good texture). Cut the strips into narrower strips. Place the strips in a bowl and cover with boiling water. Let stand for 3 minutes. Repeat this process one time. Drain the peels and set them aside. Place the cup of water and 2/3 cup sugar into a saucepan and bring to a boil, stirring until the sugar dissolves. Add the peels. Bring to a boil, then turn the heat to low and simmer for about 45 minutes or until the strips are soft and translucent. Drain the strips (save the liquid for use in other recipes, cocktails or other beverages) and place them on a dish. Sprinkle with the teaspoon of sugar and toss to coat them completely. Place the strips in a single layer on a cookie sheet or some parchment paper. Let cool. Makes 1-4 servings #lemon #lemonpeel #candiedlemonpeel #candiedpeel

Kosher Cooking For Beginners

Just in time for Hanukkah! My new book: Kosher Cooking for Beginners — meaning the recipes are easy but they all use fresh ingredients and have global appeal. So, whether you like Naan Pizzas, Roasted Chicken with Honey and Citrus, Cauliflower Steaks or Cranberry Cashew Pie - and much much more — check it out on Amazon (https://amzn.to/3AXNjBw), Barnes and Noble (https://bit.ly/41ciMKX), Target (https://bit.ly/3CQ3xNv), Afikomen Judaica https://bookshop.org/a/5444/9780760390825 and other bookstores.

It’s a terrific Hanukkah gift for new and experienced cooks!

And costs less than $20!

#koshercookbook #koshercooking #koshercookingforbeginners #ronniefeincookbooks

Persimmon Coffee Cake

Persimmon Coffee Cake

Now’s the season for people like me, who love persimmons. Unlike so many other fruits, you can only get persimmons (where I live anyway) for a limited time, which makes them all the more special.

I eat them plain - to me they taste like a cross between mango and plum. I also chop them up for homemade salsa. And I bake with them too. Check out these recipes:

persimmon muffins

persimmon salsa

persimmon salsa

persimmon bread

Here’s my latest venture: I cut up a large, ripe fuyu persimmon and added it to a coffee cake recipe (I usually use apples or blueberries). I adjusted the flavors, just a bit and voila! Another good dessert:

Persimmon Coffee Cake

Streusel:

• 1/4 pound unsalted butter

• 1/4 cup granulated sugar

• 1/4 cup packed brown sugar

• 1-1/4 cups all-purpose flour

• 1 teaspoon ground cinnamon

Melt the butter and set it aside to cool. Place the sugar, brown sugar, flour, cinnamon and nutmeg in a bowl and mix until well blended. Pour in the butter and blend it in. Let stand for 4-5 minutes, then crumble the mixture using your fingers. Set aside.

Cake:

• 1/2 cup butter, melted and cooled

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup milk

• 1-1/2 teaspoons vanilla extract

• 1-2 fuyu persimmons, chopped

Preheat the oven to 350F. Lightly grease a 9-inch springform pan. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer and mix on low speed until evenly combined. In another bowl, combine the eggs, milk, melted butter and vanilla extract. Pour the liquid ingredients into the dry ones and mix on low speed for 1-2 minutes, or until smooth and thoroughly blended. Spoon the batter into the prepared cake pan. Top with the persimmon pieces. Cover with the streusel. Bake for 45-50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Remove the outer ring from the pan and let the cake cool completely.

Makes one cake, 8-10 servings

Fresh Homemade Vegetable Cream Cheese

Vegetable Cream Cheese

I bought these gorgeous looking radishes at a farmer’s market and what did I use them for first? Vegetable cream cheese! Which we love to spread on a toast or a bagel. Store-bought veggie cream cheese costs anywhere from $12-$16 per pound where I live. But with @phillycreamchs cream cheese on sale here (2 packages; one pound $5.49) plus 3 scallions, 1 carrot, 3 radishes) mine cost about $6.49. And also it’s more delicious because it’s got more veggies in the amounts that suit our palates. I chopped the vegetables in a processor, mixed them with the cheese and that’s that! #creamcheese #vegetablecreamcheese #savingmoney #breakfastspread

Dairy-free Mashed Potatoes

Dairy-free Mashed Potatoes

Some people say that on Thanksgiving, the mashed potatoes are more important than the turkey. Well, I don’t know about that but if mashed potatoes are a thing at your feast, check out this dairy-free version.

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DAIRY FREE MASHED POTATOES

• 5 medium all-purpose potatoes such as Yukon Gold

• 1/4 cup olive oil

• 1 medium onion, finely chopped

• 1 large clove garlic, chopped

• 3 tablespoons lemon juice

• 3 tablespoons chicken or vegetable stock

• salt to taste

• pinch or two of cayenne pepper, optional

Preheat the oven to 400 degrees. Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. While the potatoes are cooking, heat the olive oil in a sauté pan and add the onion. Cook, stirring occasionally, for about 3 minutes, then add the garlic. Cook for another 1-2 minutes, or until the vegetables have softened. Set aside. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Add the vegetables and olive oil and continue mashing u til the mixture is fairly smooth. Stir in the lemon juice, stock, salt and the cayenne pepper. Place the mixture in a baking dish. Bake for about 10 minutes or until heated through.

Makes 6 servings

#vegetarian#thanksgiving#vegan#mashed potatoes#side dish#thanksgiving side dishes

Pot Roast is always a winner!

Pot Roast is always a welcome winner!

CHUCK POT ROAST

• 2 tablespoons olive oil

• 3-4 pound chuck roast

• 4-6 carrots, peeled and cut into chunks

• 12-16 baby potatoes

• 2 medium onions, sliced

• 6-8 plum tomatoes, cut up

• 2 cloves garlic, finely chopped

• 1 cup red wine

• 1 cup beef broth

• salt and freshly ground black pepper

• 3-4 sprigs fresh thyme

Preheat the oven to 250F. Heat the olive oil in a large oven-proof casserole on the cooktop on high heat. Sear the meat surface on both sides (about 2-3 minutes per side). Remove the pan from the cooktop. Scatter the carrots, potatoes, onions, tomatoes and garlic over and around the meat. Pour in the wine and broth. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place in the oven. Cook for about 4 hours or until the meat is tender.

Makes 4-6 servings