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Fairway Menu: Last Night To Shine!

The close of the Festival of Lights has snuck up on you again this year, but you refuse to compromise! You always go out with a bang. Time to pull out all the stops – the kids are around looking hungry and friends are wondering where their invitation is. Come on in to Fairway for everything you need. Stock up on the basics for your brisket, veggies, latkes and more. First to the Fairway label spices to make your brisket perfectly savory, then to fresh produce. Ask for your cut of meat from the butcher counter and freshen up your stock of items for your latkes.

Your last night of Hanukkah made simple with one trip to your Fairway!

Beef Brisket

Beef Brisket

Fairway Braised First-Cut Beef Brisket

Prep Time: 20 minutes; Cook Time: 4.5 hours; Serves 6 people

Ingredients:

  • 3.5 pounds first-cut brisket
  • 1 tbsp Fairway onion powder
  • 1 tbsp Fairway garlic powder
  • 1 tbsp Fairway paprika
  • 1 tbsp Fairway sea salt
  • 1 tbsp Fairway Tellicherry pepper
  • 3 tbsps corn oil
  • 8 Spanish onions (peeled and sliced)
  • 1 bunch carrots (peeled and cut in 1/4-inch pieces)
  • 10 new potatoes (halved)
  • Fairway chicken stock (optional)

Directions:

  1. Season the first-cut brisket on both sides with salt, pepper, onion powder, garlic powder, and paprika. (Note: The “first-cut” or “flat-cut” brisket is the leanest cut of brisket, and literally is the first cut.)
  2. Heat the oil in a large enough sauté pan that will fit the brisket comfortably. Heat to just below smoking; add the brisket, fatty side down, and brown it very well. Turn the brisket over and brown the other side very well, too.
  3. Return the brisket to the first side, and let it cook for another 10 minutes. Remove brisket from sauté pan, and place it in a roasting pan.
  4. Add the sliced onions to the sauté pan. Sauté the onions over medium heat until the onions are brown. The browner the better, but be careful to not burn them. When the onions are sufficiently brown, add them to the roasting pan that contains the brisket.
  5. Then add the carrots and the potatoes to the roasting pan, too. Next, add enough chicken stock or water to the roasting pan until it comes halfway up the brisket. Cover the roasting pan, and place in a 400-degree oven for 1 hour. Then lower the temperature to 300 degrees, and slow roast the brisket for 2.5 more hours.
  6. Remove the brisket from the oven and test it with a fork for tenderness. It should go in very easily. If you feel that it needs more time, cover it back up and return it to the oven for an additional 30 minutes.
  7. Once the brisket is nice and tender, place it on a large cutting board and allow it to rest for 15 to 20 minutes. Then slice it against the grain into thin slices. Place the sliced brisket on a plate and cover with the sauce. Serve with the potatoes and carrots from the pan. Enjoy!
Potato Latkes

Potato Latkes

Potato Latkes

Prep Time: 10 minutes, Cook Time: 30 min, Serves: 4

Ingredients:      

  • 1-1/2 pounds russet potatoes peeled
  • 1/4 cup finely chopped shallots
  • 2 large eggs, lightly beaten
  • 2 tablespoons flour (or more) or matzo meal (during Passover)
  • 1-1/2 teaspoons salt and freshly ground black pepper
  • Vegetable oil for frying

Directions:

  1. In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
  2. To that starch add shallots, eggs, flour, 1-1/2 tsps of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
  3. Preheat oven to 200˚F. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4-inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
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Roasted Root Vegetables

Roasted Root Vegetables

Prep Time: 5 minutes, Cook Time: 45 minutes, Serves: 4

Ingredients:

  • 1-1/2 lbs potatoes, unpeeled, cut into 1/2-inch pieces
  • 1 bunch beets (about 1-1/2 lbs), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces
  • 1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
  • 1 lb of carrots, sliced into slender pieces
  • 2 tbsps Fairway Extra Virgin Olive Oil

Directions:

  1. Preheat the oven to 400°F.
  2. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
  3. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

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