Reinventing the Latke
I could have made a standard latke with some cute ideas for toppings, but I love to push past what’s expected - to be creative and think outside the box. I want to inspire you to take something traditional and reimagine it in your own kitchen. After all, we keep traditions alive by reinventing them and making them new again. More importantly this recipe helps with my absolute aversion to standing over a frying pan and feeding the masses. Once you have the base the toppings here are endless. Go crazy!
Latke Flatbread
Ingredients
8 whole Idaho potatoes, peeled
2 tablespoons olive oil, plus more as needed
1 ½ teaspoon salt
½ teaspoon black pepper
Instructions:
Place potatoes in a medium pot and fill with cold water. Bring to boil, then reduce heat and simmer for two minutes. The exterior will be slightly soft, but potatoes will still be completely hard inside. Drain and let cool.
Preheat oven to 450°F.
Once cooled, grate potatoes on a fine grater into a large bowl. Toss with olive oil, salt, and pepper.
Line a baking sheet with parchment paper and drizzle with olive oil. Spread grated potatoes on baking sheet in a 1”-thick layer. It doesn't have to be perfect, the messy edges gives it that more rustic look that we love.
Cook for 15-20 minutes or until golden.
We keep traditions alive by reinventing them and making them new again.
Steak & Shallot Marmalade Topping Ingredients
1-2 pounds steak (oyster or London Broil)
1 teaspoon salt, plus more as needed
½ teaspoon black pepper, plus more as needed
1 tablespoon non-dairy butter, such as Earth Balance
8-12 shallots, sliced
4-5 sprigs rosemary
1 tablespoon vinegar
2 tablespoons sugar
Pickled onions, optional (recipe below)
1 cup arugula
Preparation
Season steak with salt and pepper. Heat skillet until very hot, then sear steak for about 4 minutes per side, or until thermometer reads 130°F (for rare). Alternatively, you can cook the steak in the sous vide at 129°F for 2 hours, then sear.
Once cooled, place steak in the freezer for about 10 minutes to firm up. With a very sharp chef’s knife, slice steak very thinly. Set aside.
For the marmalade: Heat Earth Balance in a large skillet over low heat. Add shallots and rosemary and season with salt and pepper. Cook for about 1 hour, until shallots are tender and caramelized. Remove rosemary and discard. Stir in vinegar and sugar. Transfer mixture to a food processor and pulse until slightly chunky.
To assemble, transfer latke to a large platter. Spread with shallot marmalade, then top with sliced steak, pickled onions, and arugula.
Pickled OnionsIngredients:
⅓ cup hot water
⅓ cup vinegar
4 teaspoons salt
2 teaspoons sugar
1 teaspoon whole peppercorns
1 bay leaf
1 red onion, sliced thinly
Mix water, vinegar, salt, and sugar in an airtight container; shake to dissolve. Add peppercorns and bay leaf.
Add sliced onion and press to submerge in liquid. Let sit for at least 30 minutes; the longer they sit, the more pickled they will taste. Cover and store in the refrigerator for up to a month.
Pulled Beef ToppingWhen entertaining, sous vide cooking is your best friend. It enables you to cook your meat in advance, then throw it back in to reheat before the guests come. The best part is, even if you forget about it (I know I will!), it can stay in as long as needed without the risk of messing it up or drying it out. Request the pickled brisket vacuum packed from your butcher, make it a day in advance, and know that entertaining will be a lot more fun and stress-free this time round.
Ingredients
1 (3-pound) second cut brisket
3 heaping tablespoons freshly grated horseradish
1 cup mayonnaise
½ teaspoon salt
¼ teaspoon pepper
1-2 cups arugula
Preparation
Heat sous vide to 165F. Seal brisket in a gallon-sized freezer bag and cook for 24 hours (this can be done a day in advance). Once ready, let cool, then pull apart with two forks. Return to bag and refrigerate overnight or serve right away. Reheat in the sous vide before serving if needed.
2. For an easy horseradish aioli, just added freshly grated horseradish to your favorite mayonnaise (mine is Sir Kensington’s, but any will work). Season with salt and pepper. You can also use truffle mayo here too.
3. To assemble, transfer latke to a large platter. Spread pulled beef (without excess liquid) over latke, then top with dollops of horseradish aioli and arugula.
Other toppings to try:
Sour Cream + Sauteed Mushrooms
Shakshuka Tomato Sauce + Poached Eggs
Slow Cooked Lamb + Mint
Chive Aioli + Lox + Fresh Dill
