As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in English:
In this potato kugel gratin, matzo meal is the key to a golden brown crust. Source: Martha Stewart Living, April 2013 2 hours 30 minutes 45 minutes 10 Total time Preparation Serving Ingredients Coarse salt and freshly ground pepper 1/2 cup extra-virgin olive oil, plus more for baking 3 1/2 pounds red potatoes, peeled (about 6 large) 9 ounces shallots, thinly sliced (about 5) 3 tablespoons fresh thyme leaves, plus more for garnish 5 large eggs, room temperature 1 1/4 cups chicken broth 1 cup unsalted matzo meal Flake sea salt, such as Maldon, for serving Instructions 1. Preheat oven to 425 degrees and upper third of cabinet. Combine 4 small teaspoons of coarse salt and 1 teaspoon of pepper in a small bowl. 2. Oil and 2 1/2-quart baking dish and sprinkle some salt and pepper mixture on the bottom. Cut the potatoes into 1/8-inch slices with a hand slicer or knife. Arrange the slices vertically in the baking dish; wedge in the shallots and sprinkle with thyme all over. Brush with oil and season between the potato slices with the remaining salt and pepper. Place a baking plate on a baking sheet. 3. Beat together eggs, broth, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo meal and stir to combine. Also, sprinkle the mixture over the potatoes, tapping the baking sheet on the counter to settle the mixture on the bottom of the baking dish. Cover with parchment paper and then foil and transfer to the oven. Bake for 45 minutes. Remove the foil and parchment, turn the baking sheet, and continue baking until the potatoes are tender when pierced with the tip of a paring knife, about 40 minutes more. Increase the heat to brown and bake until golden brown, about 5 minutes. (Be careful to prevent overflow.) Line with thyme and sea salt. Let rest for at least 15 minutes and up to 30 minutes.
Morgan
27.04.2023 @ 02:36
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in English:
In this potato kugel gratin, matzo meal is the key to a golden brown crust. Source: Martha Stewart Living, April 2013 2 hours 30 minutes 45 minutes 10 Total time Preparation Serving Ingredients Coarse salt and freshly ground pepper 1/2 cup extra-virgin olive oil, plus more for baking 3 1/2 pounds red potatoes, peeled (about 6 large) 9 ounces shallots, thinly sliced (about 5) 3 tablespoons fresh thyme leaves, plus more for garnish 5 large eggs, room temperature 1 1/4 cups chicken broth 1 cup unsalted matzo meal Flake sea salt, such as Maldon, for serving Instructions 1. Preheat oven to 425 degrees and upper third of cabinet. Combine 4 small teaspoons of coarse salt and 1 teaspoon of pepper in a small bowl. 2. Oil and 2 1/2-quart baking dish and sprinkle some salt and pepper mixture on the bottom. Cut the potatoes into 1/8-inch slices with a hand slicer or knife. Arrange the slices vertically in the baking dish; wedge in the shallots and sprinkle with thyme all over. Brush with oil and season between the potato slices with the remaining salt and pepper. Place a baking plate on a baking sheet. 3. Beat together eggs, broth, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo meal and stir to combine. Also, sprinkle the mixture over the potatoes, tapping the baking sheet on the counter to settle the mixture on the bottom of the baking dish. Cover with parchment paper and then foil and transfer to the oven. Bake for 45 minutes. Remove the foil and parchment, turn the baking sheet, and continue baking until the potatoes are tender when pierced with the tip of a paring knife, about 40 minutes more. Increase the heat to brown and bake until golden brown, about 5 minutes. (Be careful to prevent overflow.) Line with thyme and sea salt. Let rest for at least 15 minutes and up to 30 minutes.