A few weeks ago I received an email from 6th & I Historic Synagogue in Washington DC about Holy Chef! Battle of the Spuds:
Do you think you have what it takes to reach sacred levels of gastronomy and be hailed as a notorious “holy chef”? Join Sixth & I for its inaugural cook-off event and prove it! In celebration of Chanukah, we will pay homage to the ever-popular and starchy special ingredient, the POTATO. With over five thousand potato varieties worldwide, chefs may opt to cook any dish as long as it involves the tuberous “patata.” Think latkes, gnocchi, potato vodka…the possibilities are endless!
Not a chef? Come test your foodie knowledge and sample the divine dishes. Rate them based on taste, creativity, and of course, overall holy awesomeness.
I decided to sign up to be one of the chefs! Given that there will be nothing but microwaves at the event, I thought a cold potato dish would be better, than trying to reheat something on premises. I was inspired by the ever popular bagel with cream cheese and lox, to create Miniature Potato & Smoked Salmon Appetizers
12 mini red potatoes
4 ounces cream cheese at room temperature
4 ounces Greek yogurt
1 tablespoon capers, chopped
2 tablespoons chopped dill
freshly ground black pepper
4 tablespoons chopped smoked salmon
garnish: dill, quartered cherry tomatoes
1. Cook potatoes in a pot of salted water for 15-20 minutes, or until cooked through. Make sure a knife goes through a potato without any resistance.
2. Once potatoes are cooked, cool them in cold water. Cut potatoes in half and if necessary slice off a piece from the bottom of each half to make sure the potatoes will not tip over on a plate.
3. Using a melon baller, scoop out the insides of the potatoes.
4. Combine cream cheese, Greek yogurt, capers, chopped dill, smoked salmon and freshly ground black pepper.
5. Fill the potato halves with the mixture from step 4.
6. Top each filled potato half with a quarter of a cherry tomato and a fresh dill sprig.
1. Instead of adding smoked salmon into the cream cheese mixture, use it as a topping.
2. Feel free to use any other herbs: basil, parsley, thyme.
3. Try adding a bit of lemon juice and/or lemon zest into the cream cheese filling.
4. If you are not a fan of capers, try using black cured olives.
5. Of course you can use the filling on top of your favorite bagel.