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Bourbon Steak Sandwich
Double Down Latke Sandwich
- 1 pound potatoes
- 1/2 cup finely chopped onion
- 2 cloves garlic, smashed
- 1 large egg, lightly beaten
- 1 T flour or matzo meal (optional)
- 1/2 teaspoon salt, freshly ground pepper
grapeseed, olive or peanut oil
- lox or smoked salmon
- crème fraiche or sour cream
- chives or green onion, chopped
- chopped lettuce, optional
Our Web Editor Jay Firestone was coming over last Sunday to shoot a Foodaism “How to Make Latkes Video.” Neither one of us was overly excited about the prospect. There are a lot of latke how to videos on the Web by now, and I’d already written and posted my magnum latke opus, years ago. What, beyond my unruly Sunday morning hair, did we have to bring to the party?
Jay told me that lying in bed that morning he had an inspiration: a spoof on the nefarious KFC Double Down Chicken Sandwich commercial. The Double Down was introduced a few months ago, but it’s already fast food legend: bacon and cheese sandwiched between two fried chicken breasts. The meat is the bread—get it? I guess it means you double down on fat, sodium and the chance you’ll end up dying at 40 and being buried in a shipping container.
The Double Down Latke was born.
Read more @ JewishJournal.com/foodaism
- 1Preheat oven to 250°F.
- 2Peel potatoes and coarsely grate, directly into a large bowl of cold water.
- 3Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
- 4Spread grated potatoes, garlic and onion on a kitchen towel, roll up and wring out as much liquid as possible.
- 5Transfer potato mixture to a bowl and stir in egg and salt. If it’s too runny add a little flour or matzo meal. Too dry add a little bit more egg.
- 6Heat a large skillet. Add enough oil to cover the bottom plus a bit more. Get the oil hot but not smoking. Use a spoon to potato mixture into skillet, spreading with the back of the spoon into 3 or 4-inch rounds.
- 7Reduce heat to moderate and cook until undersides are very well browned, about 5 minutes. Turn latkes over and cook until undersides are very well browned, about 5 minutes more. You want walnut brown, not beige.
- 8Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.
- 9Keep latkes warm on a wire rack set in a shallow baking pan in oven.
- 10To make the Double Down, spread crème fraiche on one side of a latke, pile on lox and onions, spread some crème fraiche on another latke, then make into a sandwich.
- 11Wine suggestion: Seltzer