When I was newly married my mother in law gave me with her tattered and yellowing copy of Evelyn Rose’s Complete International Jewish Cookbook.

I suppose some brides would have been insulted at being given an old cookbook, but I was touched. I felt like my mother in law was passing Rose’s and her own cooking legacy onto me..

For many decades, the Jewish Chronicle’s food columnist, Rose was the gold standard in Anglo Jewish cooking and for good reason. Her recipes are relatively easy, elegant and reliable,

My particular favorite is Rose’s potato kugel which I present as the last leg in Amalek’s kugel.

With my computer broken and and it’s succesor ordered but not yet delivered I’m breaking a cardinal food blogging rule. No pix this week. You’ll have to use your imaginations to visualize this kugel, its’ creamy beige interior, it’s crispy golden brown crust. and it’s amazing smell.

Anglo Jewish potato kugel.

2 eggs

4 large potatoes grated

2 tablespoons of flour

1/2 teaspoon baking powder

1 teaspoon salt

black pepper to taste

2 tablespoons oil or margarine

1 medium onion.

Finely grate the potatoes and drain-don’t skip this step or your kugel will be mushy!

Preheat oven to 450F or 230C.

Put the marg or oil on bottom of baking pan to melt or heat up

Grate onion

Whisk eggs and flour and add potatoes and onions

Pour into baking pan.

Bake at 450 F or 230 C for ten minutes

Turn oven down and bake at medium heat (180 C or 350 F) for an hour until crisp, and brown.

Enjoy

Happy Parshat Zachor