mmm latkes

[CNY rider]

Huge shout out to djg for sharing his latke recipe.
Turns out we got a food processor for one of our presents.
Fired that baby up today, followed the excellent recipe and here's the results:

http://i97.photobucket.com/albums/l221/eribrav/IMG_1491.jpg

http://i97.photobucket.com/albums/l221/eribrav/IMG_1492.jpg

And the link to the recipe if you want it
http://forums.thepaceline.net/showthread.php?t=36922&page=2&pp=15

[djg]

You're very welcome and chag sameach.

Fed those same latkes to a crowd of about 60 last night. Some day I'll post the brisket recipe.

[gt6267a]

You're very welcome and chag sameach.

Fed those same latkes to a crowd of about 60 last night. Some day I'll post the brisket recipe.

you fried for 60? holly scmolly ... please say you did this with an industrial kitchen and not some normal home deal? i made for 2 last night which was no biggie, but could not imagine cooking for 60 in a reasonable amount of time.

[manet]

momma mia

[djg]

you fried for 60? holly scmolly ... please say you did this with an industrial kitchen and not some normal home deal? i made for 2 last night which was no biggie, but could not imagine cooking for 60 in a reasonable amount of time.

Yeah, it's a little hectic, but I drafted an assistant and it's doable. Prepwork is key. The briskets were all cooked in advance and sliced in the afternoon -- all I did was warm them in the bottom of the oven, thicken and season the juice slightly, having added a little port, and serve a couple at a time. The salmons were smoked by somebody else. Rolls were store bought, and green beans, simply steamed, were cleaned and trimmed in advance.

Taters are all peeled and sitting in cold water in advance. Zucchini and Onion are ready for shredding, there's a bowl of kosher salt by each cooking surface, etc. I start a little early and the first couple of dozen can go in a hot (450) oven briefly for re-crisping. I have a couple of large, non-stick roasting pans that I use for fry pans. One goes on the gas grill in the back yard, and one goes over two burners on the gas stove in the kitchen (nice stove, but only four burners and not a pseudo-pro model). Each pan accomodates 6 large latkes at a time, no problem. The cuisinart shredding disk is quick work, so with the right prep and all the mixing ingredients handy, a new batch of stuff can be ready to go fairly quickly. I've been told that I work fast in the kitchen -- I dunno, when I'm moving, I move. I got slightly behind at one point, but people got fed and we all had fun. After a couple of hours I hung it up and opened a bottle of beaucastel.