We latke us some latkes!

So, what are two "p's" that everybody loves?...potatoes and pancakes of course! We decided to make potato latkes (that's lot-kuhs to the layman), which are traditionally made in Israel during Hanukkah. Of course, we made them in the "we're college students, so something is bound to go wrong" way.


What you'll need:

3 large baking potatoes

salt

2 tbsp. matzoh meal or flour  

1/2 onion

black pepper

vegetable oil

1 egg

First, grate the potatoes and the onion. Half an onion seemed like a whole lot of crying to us, so we used about a quarter. We didn't have a grater, so we opted for a blender on the grating setting. Oh mylanta! If you are ok with spending an extra 30 minutes on this, then, by all means, use a blender. However, if you're normal, you will USE A GRATER!

                                      We had to keep mixing the potatoes up to evenly grate them.

Then, mix the grated potatoes and onion, beaten egg, salt and pepper, and matzo meal or flour (we added more flour to help soak up the liquid) in a bowl.

Heat a skillet over medium heat and add 1 to 2 tablespoons of oil to it.

Scoop out some of the mixture and flatten them with a spatula (apparently we wanted to make sure to do everything we could not to follow the directions; so, naturually, we used a fork.)

We served ours "a la ketchup."

This recipe is (theoretically) quick and very easy to make. Don't forget to enjoy it the American way and add lots o' ketchup!

Song du jour: "The Man I Love" by Billie Holiday

                     

Almost Famous

So, we're kind of famous for our salsa (at least in Conway, Arkansas we are) so we thought before we tried out any difficult foreign recipes, we'd start with one that we knew best.  


Ingredients:  One 28 ounce can of regular diced tomatoes
              One can of Rotel
              1/2 a regular size onion
              1/2 of a bell pepper
              5 slices of jalapeno
              1 clove of garlic
              2 tablespoons of cilantro
              salt (to taste)


First, cut up your onion and pepper into small slices.  Put into the blender.  Drain the can of tomatoes and Rotel and add to the blender.  Next, add the jalapeno slices and garlic.  Mix together in the blender for a short amount of time if you like your salsa thicker, and a longer amount of time if you prefer it to be more of a liquid.  Add the cilantro and salt and mix with a spoon.

Dive in with a tortilla chip and enjoy!

Song du jour:  Shake, Shake, Shake Señora by Harry Belefonte

Coming Soon: Breakfast via Israel!