Jamie Geller’s aliyah one year ago was a great thing on so many levels. And that includes the party level. Because as she promotes her just-released cookbook, Joy of Kosher: Fast, Fresh Family Recipes, the Jerusalem Cinemateque was on the list of book party locales. It wasn’t something I wanted to miss.
The event last Thursday started with a short intro by Jamie and the screening of three episodes of her Joy of Israel series (you can watch them here, here, and here). Watching them at home on my laptop is fun, but seeing them on the big screen in the row in front of Jamie, “hubby,” and their three oldest kids was just adorable.
Afterward, everyone moved into the reception room for book signings and food tastings, sponsored by area restaurants and companies. There were sushi and meat dishes and glasses of wine making the rounds, but I bypassed that stuff and went to wait in line for my Jamie hug. Kind of looks like I have her in a death grip. Uh-oh.
On my way back out of the room, though, I snagged a few squares of Holy Cacao chocolate and a squirt of this pretty little mousse. A copy of the cookbook, too. Definitely excited to review it for you guys.
Jamie is this cool combination of a polished professional and a warm, down-to-earth friend. You can tell by the way she speaks to each person how much she enjoys meeting her fans, and I think that’s part of why she has so many: they love her personality as much as they love her recipes.
Thanks for the party, Jamie!
How do you turn latkes into a main dish? What do you do with your leftover latkes? One thing, and one thing only: make a Chanukah frittata! I don’t know about you, but around here there is no such thing as leftover latkes. Latkes are immediately consumed once they’re cool enough to touch, so for this recipe, I made a fresh batch. A big batch. Half was up for grabs, and half became this filling frittata.
Although you could make a frittata with any embellishments — any cheese, any vegetables, any herbs — it works really well with latkes, especially if your pan is already hot and greased. All you do is arrange the latkes and cherry tomatoes, pour beaten eggs over the top, sprinkle with cheese, and bake.
Chanukah sameach, and enjoy the last few days!
Yield: 4 servings
- 1 Tbsp canola or olive oil (if not using a pan just used for latkes)
- 15 mini latkes (or fewer larger ones)
- 6 cherry tomatoes, quartered
- 5 eggs, lightly beaten
- ¼ tsp salt
- Freshly ground black pepper, to taste
- ½ cup any shredded cheese
1. Preheat the oven to 350 F/180 C.
2. If using leftover latkes, heat oil in an oven-safe, 10-inch skillet over medium heat. (If you’re using the pan you just finished using to make the latkes, only add oil if there isn’t already some in the pan.) Arrange latkes in a circle, completely covering the bottom of the pan. Distribute tomatoes between them.
2. In a small bowl, mix the salt and pepper into the eggs. Pour them over the top of the latkes and tomatoes and let cook over medium heat, undisturbed, for 5 minutes.
3. Sprinkle with cheese and transfer to the oven. Cook for 15 minutes, then remove, slice into wedges, and serve.
Safety tip: Place an oven mitt over the skillet handle to remind yourself and others that it’s way too hot to touch.