|
Thread Number: 75806
/ Tag: Recipes, Cooking Accessories
Looking for other dishes to serve with......... |
[Down to Last] |  |
Post# 996367 6/6/2018 at 11:47 (2,143 days old) by Revvinkevin  (Tinseltown - Shakey Town - La-La Land) |
||
 Latke's (potato pancakes).
Friends of mine are part of a Wednesday night dinner group (each person in the group (it rotates) will host at their home and supply food, either cooking themselves or take-out from a restaurant) usually for 15-25 people. My friends haven't hosted for a few years because they spent the last 2+ years remodeling / updating their home. It's finally done and they will be hosting the dinner in 3 weeks.
Neither of them really cook (sad I know, but true, LOL), but the older of the two is Jewish and knows how to make Latke's (I think the only thing he can cook, beyond scrambled eggs). They usually get Chinese take-out when they host one of these dinners, because some years ago they tried to cook, making Latke's, but it was a disaster. Only one burner on the old electric stove worked and the exhaust fan, didn't. They were both traumatized by that experience and the younger of the two says he has P.T.S.D. because of it. LOL
OK enough back story. They invite us, I offer to help, or more so, do the cooking and start making easy menu suggestions. Sounds like he has his mind set on making potato pancakes again, now that the house is done and they have a beautiful Viking 6 burner gas cooktop. I'm told he served them before topped with sour cream, or applesauce or caviar(!!). OK this all sounds right (except the caviar??).
So my question is; keeping in mind this is NOT specifically a Jewish / Kosher meal, there could be 25 people and for simplicity, what other item(s) / dish(s) would you suggest in addition to the potato pancakes. I'm thinking a green salad to lighten things up.
All suggestions much appreciated! Thanks in advance, Kevin
| ||
|
|
Post# 996371 , Reply# 1 6/6/2018 at 11:58 (2,143 days old) by ea56 (Cotati, Calif.) |
||
When I make Potato Pancakes I like to serve them with Sauerbraten and Sweet and Sour Red Cabbage. I love German food, the cabbage isn’t heavy, and if you don’t eat a lot of the Sauerbraten, its not really that heavy either. A nice salad would be some sliced cucumbers with a little sour cream, vinegar, dill and salt, served on Butter lettuce leaves. For a green vegetable some nice fresh green beans, lightly cooked with a little butter. I’ve made this dinner in the past for Christmas and my family loved it.
Eddie | ||
|
Post# 996372 , Reply# 2 6/6/2018 at 12:02 (2,143 days old) by cuffs054 (MONTICELLO, GA) |
||
|
That's a bunch of Latke for a group that large! Perhaps some marinated baked chicken wings or a meatball (swedish) type thing. | ||
| Post# 996392 , Reply# 3 6/6/2018 at 13:50 (2,143 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
|
Kevin,how about a brisket? The crispy latke with the rich full flavored brisket is really a treat and depending upon the size of the brisket you will have plenty to serve this large number of guests. You also have the luxury of doing everything ahead of time. I have a super easy recipe that I can type up if you like? There is never a morsel leftover. | ||
|
Post# 996399 , Reply# 5 6/6/2018 at 16:14 (2,143 days old) by joeekaitis (Rialto, California, USA) |
||
 | ||
|
Post# 996400 , Reply# 6 6/6/2018 at 16:17 (2,143 days old) by appnut (TX) |
||
 | ||
|
Post# 996407 , Reply# 8 6/6/2018 at 17:20 (2,142 days old) by abcomatic (Bradford, Illinois) |
||
|
Pork is out then? | ||
|
Post# 996409 , Reply# 9 6/6/2018 at 17:29 (2,142 days old) by Gyrafoam (Wytheville, VA) |
||
|
Michael that is nearly the same way I do it. A superb brisket. Sometimes I thicken the au jus with a bit of slurry or corn starch and serve alongside the latkes. Some people prefer the savory flavor of the gravy over their latkes. | ||
| Post# 996410 , Reply# 10 6/6/2018 at 17:32 (2,142 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
|
Hey Steve, yes, the remaining gravy when thickened as you suggest or reduced a bit make for a fantastic sauce. | ||
|
Post# 996464 , Reply# 11 6/7/2018 at 12:11 (2,142 days old) by Revvinkevin (Tinseltown - Shakey Town - La-La Land) |
||
|
Eddie, while I'd heard of Sauerbraten (my mom spent a few years in Germany & Switzerland before I was born), I couldn't remember what it was and had to look it up. Sounds delicious (along with the rest of your menu) and I will have to try making this at home!
Tom, I really like your suggestion of baked chicken wings / meatballs! Thank you.
Mike, your brisket recipe sounds amazing and I will have to make this at home! Question: how many will it serve as made above?
Gary, while yes one is Jewish, he isn't so strict about it and pork is still an option.
Great suggestions all, thank you! Unfortunately as I mentioned, they both have almost zero cooking ability and started to freak out / panic when I suggested something as simple as the baked chicken wings or making lasagna. The Sauerbraten and brisket are WAAAAAY beyond their ability / comfort zone, even if I'm doing the majority of the work.
Being a mid-week thing, simplicity, time required and easy prep are all important factors for dishes for this dinner, as we all work and there may only be 1 or 1.5 hours before hungry guests start arriving.
Kevin | ||
|
Post# 996465 , Reply# 12 6/7/2018 at 12:22 (2,142 days old) by RP2813 (Sannazay) |
||
Just Curious | ||
|
Post# 996466 , Reply# 13 6/7/2018 at 12:23 (2,142 days old) by countryford (Austin, MN) |
||
 I know I'm not going to add anything of important, but I do have a question. If neither of them cook or even know how to, why did they go with an expensive stove such as a Viking? (I know they can do as the please, just seems odd to me to spend so much on an expensive stove when they don't even cook) | ||
|
Post# 996468 , Reply# 14 6/7/2018 at 12:44 (2,142 days old) by ea56 (Cotati, Calif.) |
||
|
Kevin
for people that are challenged in the kitchen why would they want to prepare Latkes for 25 people? That in and of itself is quite an undertaking and very labor intensive.
But if they are locked into this idea, why not make the Latkes the focal point, and have several accompaniments, like applesauce, sour cream, the caviar that they like, and whatever else comes to mind. For a meat course, get lots of Mild Italian Sausages and Brats and cook then in the oven. This is very easy, and in fact its the only way I cook Italian Sausage anymore. Just lightly coat a pyrex baking dish with a little bland vegetable oil, pierce the sausages in several places, so they won’t explode and the fat drains out. Bake at 375 for about 45 mins, turning once halfway thru. They come out beautifully, not greasy at all, as the fat has drained out during the baking. I see no reason why Brats couldn’t be prepared the same way. Serve with a nice big salad and some cut up raw vegetables, something that can be purchased already prepared at just about any grocery store, if cutting up vegetables is too much for them. Have several kinds of nice rolls to round out the menu along with condiments for the sausages, like several different kinds of mustard, and maybe some sauerkraut if you decide to serve brats. This is a meal that can be served buffet style and let everyone pick and chose what they like Eddie | ||
| Post# 996474 , Reply# 15 6/7/2018 at 13:20 (2,142 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
|
Pressure cooker Yes, a pressure cooker works well especially with the meat being seared. It will of course take a large capacity pressure cooker. Cuts the cooking time to about 90 mins | ||
|
Post# 996478 , Reply# 16 6/7/2018 at 14:24 (2,142 days old) by RP2813 (Sannazay) |
||
|
| ||
|
Post# 996480 , Reply# 17 6/7/2018 at 15:06 (2,142 days old) by Revvinkevin (Tinseltown - Shakey Town - La-La Land) |
||
|
I know the obvious question is...
...If they can't or don't cook, why in the hell would they even attempt doing anything like this? Right?
Because it sounds like my friend has his mind set on making latkes. After all, they do have a new kitchen, stove and vent hood that works, so why not try again?? I want to help them and this is why I'm trying to push for a "made in house" menu rather than rather picking up Chinese take-out again.
Eddie, I L O V E your idea for the sausages, this would be perfect (and an easy way for them to get their feet wet in the kitchen. Baby steps, right?). Thank you!
Justin, I've heard of a number of people (from friends & realtors) out here who will do an expensive kitchen remodel, with high end materials and appliances, yet rarely if ever actually use it. I've also heard mention of a couple who did this just to have a "show kitchen".
Kevin | ||
|
Post# 996492 , Reply# 18 6/7/2018 at 17:31 (2,141 days old) by abcomatic (Bradford, Illinois) |
||
|
Kevin How about a side dish of Danish red cabbage? I make it the day before (melds the flavors together) and then warm it up? Everyone likes it when I make it. if you interested, I'll type up the receipe and send it here. Gary | ||
|
Post# 996549 , Reply# 21 6/8/2018 at 07:28 (2,141 days old) by countryford (Austin, MN) |
||
|
| ||
|
Post# 998694 , Reply# 23 6/28/2018 at 12:04 (2,121 days old) by cuffs054 (MONTICELLO, GA) |
||
|
So Kevin, how did it turn out? | ||
|
Post# 998883 , Reply# 24 6/30/2018 at 10:13 (2,119 days old) by Revvinkevin (Tinseltown - Shakey Town - La-La Land) |
||
|
Thank you for asking!
All in all everything went well!
More people showed up than expected, the younger one (Ezra) had bought 40 plates just for this party and all were used plus a few of the "daily" plates too.
The older one (Charlie) made a ginormous batch of latkes. He didn't measure anything and mixing it all by hand, know it was ready by the"feel". Only 4 ingredients, potato, onion, eggs and flour. After mixing it sat there 30-40 minutes before he started cooking. Yes in my opinion they needed salt, but he later said "Salt will draw more moisture out of the potatoes and changes the texture." They were served with applesauce, sour cream, sugar, caviar, lox (salmon), cream cheese and capers as topping options.
Additionally a green salad and 4 different flavors of sausages were served. Two chicken (spinach/cheese and cheese/garlic), a jalapeño beef and fourth and a mild Italian sausage. I sliced them before serving rather than leaving them whole. Freshly baked chocolate chip cookies were served for dessert.
One thing we discovered is their Viking cooktop isn't level, lower in the front then the back! When oil was added to the griddles, it pooled at the front. Also, as the oil was heating, it expanded and started flowing over the edge onto the cooktop around one of the burners, Ezra later referred to this as the "Exxon Valdez event" haha. We shifted over to 3 frying pans instead.
One thing Ezra later said "I KNEW that was going to happen", as the 3rd or 4th batch of latkes were cooking and more guests arrived, Charlie just walked away and started socializing! After about 10 minutes Charlie realized his "error" and returned to the kitchen to find my other half, bless his heart, had jumped in and taken over the "latkes cooking duties" (ended up being for the rest of the party). Charlie gave him a couple "how to" tips and was off again.
Kevin | ||
|
Post# 998886 , Reply# 25 6/30/2018 at 10:22 (2,119 days old) by ea56 (Cotati, Calif.) |
||
|
| ||
|
Post# 998894 , Reply# 26 6/30/2018 at 12:01 (2,119 days old) by appnut (TX) |
||
|
| ||
|
Post# 998996 , Reply# 27 7/1/2018 at 14:03 (2,118 days old) by thomasortega (El Pueblo de Nuestra Señora de Los Angeles de Porciúncula) |
||
|
Kevin, we need to do the same here... When are you coming to "test drive" Mr. Kenmore Elite? Ps. The Le Cresusets are always welcome. | ||
|
Post# 1010293 , Reply# 28 10/10/2018 at 11:08 (2,017 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land) |
||
|
This post has been removed by the member who posted it. | ||
| Forum Index: |
| Other Forums: |
|
|
|
|
|
Comes to the Rescue!
