Potato Kugel With Fried Shallots Food

MASHED POTATOES WITH CRISPY FRIED SHALLOTS

Steps:

• Heat some vegetable oil in a skillet over medium heat. Add the flour to a small bowl and season with salt and pepper, to taste. Coat the sliced shallots in the seasoned flour. Drop the shallots in the hot oil ,a few at a time to avoid clumps, and fry until dark golden in color. Transfer the shallots to a paper towel lined dish and sprinkle with salt, to taste.
• In a large pot, add the potatoes and cover with water. Season the water with a heavy pinch of salt. Bring to a boil over medium heat, then lower the heat to a simmer. Cook the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and put them through a food mill, into a large bowl. If you don't have a food mill, you can hand mash or use a hand mixer, but be sure to not over whip if using an electric mixer.
• Slowly heat the cream in a small heavy-bottomed saucepan over low heat.
• Mix the hot cream into the potatoes and season with a little salt and pepper, to taste. Taste and adjust seasoning, if needed. Top the potatoes with crispy fried shallots and serve. Eat and enjoy!

OLD FASHIONED POTATO KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

POTATO KUGEL GRATIN

Steps:

• Preheat oven to 425 degrees with rack in upper third. Combine 4 teaspoons coarse salt and 1 teaspoon pepper in a small bowl.
• Oil a 2 1/2-quart baking dish and sprinkle bottom with some salt-and-pepper mixture. Cut potatoes into 1/8-inch-thick slices with a handheld slicer or knife. Arrange slices vertically in baking dish; wedge in shallots and sprinkle thyme throughout. Brush with oil and season between potato slices with remaining salt-and-pepper mixture. Place baking dish on a rimmed baking sheet.
• Whisk together eggs, broth, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo meal and stir to combine. Pour mixture evenly over potatoes, tapping baking sheet on the counter to ensure mixture settles to bottom of baking dish. Cover with parchment, then with foil, and transfer to oven. Bake 45 minutes. Remove foil and parchment, rotate baking sheet, and continue baking until potatoes are tender when pierced with the tip of a paring knife, about 40 minutes more. Increase heat to broil and broil until golden brown, about 5 minutes. (Watch carefully to prevent overbrowning.) Garnish with thyme and sea salt. Let rest at least 15 minutes and up to 30 minutes.

EASY PAN FRIED POTATOES, SHALLOTS WITH PARSLEY BUTTER

Steps:

• Potatoes -- Add the potatoes to a bowl or I prefer using a pie plate and add just a tablespoon or so of water and cover with plastic wrap. Now microwave. I like to start at 5 minutes and then check. You want them slightly tender but still firm and not falling apart - remember you are going to finish then in the pan. Once they are done, just remove from the microwave and drain well, you don't want water to hit a hot pan.
• Pan Fry -- Add the shallot and garlic to a medium saute pan with 1 tablespoon of the butter on medium heat and cook 2 minutes. Increase the heat to medium high to high and add the other tablespoon of butter, potatoes and parsley. I like to let them set for a couple of minutes to brown on the bottom before flipping and stirring breaking them up slightly and then again a couple of minutes on the other side before I stir or flip and again breaking them up a bit. They will start to break apart which is fine. Then add the scallions, salt and pepper and serve.

LACY POTATO KUGEL

Steps:

• Preheat oven to 500 degrees.
• Saute diced onion until nicely caramelized and golden.
• While onion is caramelizing, grate potatoes using the fine (smallest holes) disc in the food processor.
• Squeeze out liquid and place in a large mixing bowl.
• Process onions (don't change the blade) and pour the onion pulp and juices into the bowl with the potatoes.
• Stir in eggs, 5 tbsp. oil, salt, pepper and caramelized onions.
• Sprinkle starch on top.
• Pour boiling water over starch and stir thoroughly.
• Pour 1/4 cup of oil into a 9x13 baking pan and heat in oven for about a minute. Do not allow oil to burn.
• Carefully pour mixture into pan and bake for 20 minutes.
• After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.

POTATO KUGEL WITH FRIED SHALLOTS

Steps:

• Oven to 450. 1.Heat veg oil til shimmering, ad shallots and cook over hight heat, stirring occasionally until golden and crisp, about 6 mins. Remove w slotted spoon 2.squeeze potatoes. In a bowl add grated onion, potato starch, salt, pepper and nutmeg. Stir. Stir in eggs, olive oil and water, then shallots. 3. Heat two 8x11 1/2 baking dishes tip hot. Add 2 tablespoons of shallot oil. Heat til smoking. 4.spread kugel into baking dishes. Cook for 20 min. Reduce temp to 375 and bake 40 minutes. 5. Broil until browned and crisp. Let stand for 20 min.

POTATO KUGEL

Steps:

• 1. Preheat the oven to 450 F.
• 2. In a medium pan, heat the vegetable oil until shimmering.
• 3. Add the shallots and cook over high heat, stirring occasionally, until golden and crisp, about 6 minutes.
• 4. Using a slotted spoon, transfer the shallots to a plate. Reserve the shallot oil.
• 5. Working in batches, squeeze out as much of the liquid as possible from the potatoes and transfer them to a large bowl as you go.
• 6. Add the grated onion, potato starch (or cornstarch), salt, black pepper, and grated nutmeg. Stir well.
• 7. Stir in the whole eggs, egg yolks, olive oil, and boiling water. Then stir in the fried shallots.
• 8. Heat two 8-by-11 1/2-inch flameproof or enameled cast-iron baking dishes over high heat until they are very hot to the touch.
• 9. Add 2 tablespoons of the shallot oil to each baking dish and heat until smoking.
• 10. Carefully spread the potato mixture in the sizzling baking dishes.
• 11. Transfer the potato kugels to the oven and bake them for 20 minutes. Lower the temperature to 375° and bake the kugels for 40 minutes longer, until golden and crisp on the sides.
• 12. Preheat the broiler. Broil the potato kugels as close to the heat as possible for about 2 minutes, until they are browned and crisp on top.
• 13. Let the potato kugels stand for 20 minutes before cutting into squares and serving.
• 14. These can be made ahead of time. The baked potato kugels can be refrigerated overnight and reheated in a 375 F oven until warm.