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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 exciting again.
The toppings are endless; follow along this holiday as we explore just how many we can come up with!
8 whole Idaho potatoes, peeled
2 tablespoons Tuscanini Olive Oil, plus more as needed
1 teaspoon salt
1/2 teaspoon Pereg Black Pepper
1 (3-pound) pickled second-cut brisket
3 heaping tablespoons freshly grated horseradish
1 cup mayonnaise, such as Gefen
1/2 teaspoon salt
1/4 teaspoon Pereg Pepper
1 to 2 cups arugula
1 to 2 pounds steak (oyster or London broil)
1 teaspoon salt, plus more as needed
1/2 teaspoon Pereg Black Pepper, plus more as needed
1 tablespoon non-dairy butter
8 to 12 shallots, sliced
4 to 5 sprigs rosemary
1 tablespoon vinegar
2 tablespoons sugar
pickled onions (optional)
1 cup arugula
Place potatoes in a medium pot and fill with cold water. Bring to a 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 degrees Fahrenheit.
Once cooled, grate potatoes on a fine grater into a large bowl. Toss with olive oil, salt and pepper.
Line a baking sheet with Gefen Parchment Paper and drizzle with olive oil. Spread grated potatoes on baking sheet in a one-inch-thick layer.
Bake for 15 to 20 minutes or until golden.
Heat sous vide to 170 degrees Fahrenheit. Seal brisket in a gallon-sized freezer bag and cook for 15 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. Reheat in the sous vide before serving.
For an easy horseradish aioli, just add freshly grated horseradish to your favorite mayonnaise (mine is Sir Kensington’s, but any will work). Season with salt and pepper.
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.
Season steak with salt and pepper. Heat skillet until very hot, then sear steak for about four minutes per side, or until thermometer reads 130 degrees Fahrenheit (for rare). Alternatively, you can cook the steak in the sous vide at 129 degrees Fahrenheit for two 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 non-dairy butter in a large skillet over low heat. Add shallots and rosemary and season with salt and pepper. Cook for about one 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.
· Sour Cream + Applesauce · Shakshuka Tomato Sauce + Poached Eggs · Slow-Cooked Lamb + Mint · Chive Aioli + Lox + Fresh Dill
Styling by Adina Schlass Photography by Chay Berger Meats provided by Grow & Behold
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