Jamie Liberge, Executive Chef
MJ O’Connors & City Table
425 Summer St
2 cups peeled & shredded potato
1 tsp grated Spanish onion
1 1/2 tbsp all purpose flour
dash of salt & pepper
For the basic latka, you want to start with the peeled and shredded potato. The key is to remove as much of the moisture as you can, and you can do this by placing the shredded potato in a cheese cloth and wringing it tight. You can buy a cheesecloth at any grocery store.
Combine the potatoes with the spanish onion, flour, salt and pepper. Mix well. Set the mixture aside while you get a sautee pan nice and hot.After the pan has heated, add a cup of canola. Place a tablespoon of the mixture into the hot oil and flatten it into what resembles a pancake. Brown on each side for about 2 or 3 minutes. You want your latka to be brown and crispy on the outside and hot and fluffy on the inside.
For a sweet tooth, top with diced cinnamon apples
2 apples, peeled and sliced
1/4 brown sugar
1/2 tsp cinnamon
dash of nutmeg
Mix ingredients. Saute over butter.
For those who like a little kick, top with sour cream and a sprinkle of dill
For those with a richer palate, top with caviar
This recipe makes a dozen (depending on size) latkes.
Chef Jamie Liberge has over twenty years of experience in culinary arts. He has worked with the Briar Group at the Anago, Azure (in the Lenox Hotel), and the Green Briar. Jamie is Executive Chef of both MJ O’Connors and City Bar at the Westin Waterfront since their openings five years ago. Jamie loves cooking and experimenting with ingredients and flavors. His greatest pleasure comes from hearing the that customers enjoyed their meals, flavors and beautiful plates.