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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Potato Kugel
by Wen Zientek-Sico

Kugel is a very traditional and important part of Jewish cuisine, and this recipe is one that has been passed down for generations.

Forney - Martini
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Potato Kugel

Kugel is a very traditional and important part of Jewish cuisine, and this recipe is one that has been passed down for generations. Kugel, which means “pudding” in Yiddish, can be made from a wide variety of ingredients, including noodles, fruits, vegetables, and other combinations of ingredients. Potato kugels are by far my favorite type of kugel, and this recipe is the ultimate in comfort food. The potatoes and onion can be grated up to 4 hours in advance and stored in ice cold water. Make sure to squeeze out all the moisture really well before adding to the rest of the ingredients.

2 tablespoons olive oil, divided
4 pounds peeled and grated medium russet potatoes
1 large grated onion
3 large eggs
6 tablespoons melted and cooled margarine
1/4 cup minced fresh parsley
2 tablespoons flour
Salt
Pepper

Preheat the oven to 400 degrees and heavily grease a 9X13 pan with half of the olive oil. Beat the eggs in a large bowl until thick and lemon colored. Add the melted margarine, parsley, and flour and mix well. Season to taste with salt and pepper. Add the potatoes and onion and toss well to coat. Pour the potato mixture into the prepared pan and spread evenly. Sprinkle the remaining oil over the top of the kugel. Bake for 45 minutes at 375 degrees. Increase the temperature to 400 degrees and bake until the top is crispy and golden brown, about 10-15 minutes.

Makes 8 servings.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes