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Happy New Year!

1 Jan

I just wanted to take a moment to wish everybody a healthy, happy and prosperous new year.

My plans for the new year were delayed due to a foot of snow that fell the night before New Year’s Eve.  I was looking forward to sharing my evening of Hot Pot / Steamboat with you – if we do it in the next week or two, I will post.  It’s a great thing to do with friends or family.  We go for casual NY’s evenings – and enjoyed this last year.  Everybody participates in the prep. and it’s a lovely leisurely meal.  I’ll let you know when it happens ;) .

Chinese Food

26 Dec

Eating Chinese food and going to a movie on Christmas has been a tradition for as long as I can recall.  Though I didn’t participate in the ritual this year, I did enjoy a song about it.  You can too.  Just click on this YouTube link.  Enjoy.

Passover already?

25 Dec

I don’t mean to be an alarmist or scare anybody, but Passover is just over 3 months away.  For most people, this means very little – you probably won’t start worrying about it for another couple of months – or maybe longer. For those of us in the kosher food world, it’s much sooner than you think.

A couple of years ago Canadian Living magazine asked me to provide them with some recipes for Passover.  At the time, I hadn’t started writing my own recipe columns, and I couldn’t believe how early they needed the information.  For the most part, I’m a cook-as-you-go sort of person.  I can tell you how I do something, but I rarely know the measurements or the cooking times.  Only when I’m writing a recipe for publication do I actually write everything down and time it.  So there I was in December of 2004 hosting a Passover Seder.

I’ve now been writing my column for a year and a half and I remember how hectic last year was.  As I mentioned in an earlier post, I run a kosher food store, and you can probably imagine how crazy it gets (or maybe you can’t… believe me, it’s hectic).   Because the store was so busy leading up to (and including) Chanukah, we’ve decided to close for a week.  While everybody else is on vacation, I’m diligently working on recipes.  That’s right.  Tomorrow the cake meal will make it’s first appearance of the season.

Now, I didn’t mean to worry you.  You have plenty of time to worry about Passover.  I’m just getting a jump on it.  By the way – the first of my Passover supplier lists has already arrived.

It’s all over.. Chanukah that is.

24 Dec

Last night was the final night of Chanukah for the year.  I love to see the Chanukiah with all nine candles glowing.  I hope you and yours had a nice holiday and a good Shabbos. 

I don’t know about you, but I’m ready for a break from fried foods!

How do you spell Channukkahh..

21 Dec

Please check out the LeeVees.  Watch their video – and click on “Hear the LeeVees!” (scroll down on the left) to hear the latkes frying (or a song aboug it)!

Chanukah oh Chanukah..

21 Dec

As we’re still in the midst of Chanukah it seems appropriate that the first recipe I share is for potato latkes.  There are so many recipes out there – and many of us use the same recipes and techniques that have been passed down in our families for generations.   My recipe is nothing new – but I like the results. 

Before we begin, some latke pointers:

  • Use a box grater to grate vegetables. If making large quantities, use a food processor. Squeeze as much liquid from the vegetables as you can.
  • Grating the onion first, then tossing the potatoes with the onions as you grate them will help keep the potatoes from oxidizing and turning that blueish grey that is so appealing.
  • Use a non-stick or cast-iron frying pan for frying. Heat 1/2″ of canola or vegetable oil over medium (350 degrees). The oil should be hot enough for the latkes to sizzle and bubble as soon as they touch the oil, but not too hot or they will burn before they are cooked through.
  • Drain the cooked latkes on paper towel.
  • Fry one latke and taste it, checking the seasoning before frying the whole batch. If you like things light on salt and pepper cut back my quantities – taste one and add seasoning to suit your tastes.
  • Serve with apple sauce, sour cream, creme fraiche or tzatziki.
  • Latkes are best served hot, right out of the pan (after draining). If you are feeding a group, place the fresh latkes on a baking sheet and keep in a 200º oven as you make them. If necessary, they can be frozen, thawed and reheated on a baking sheet at 350º degrees, uncovered, until warm (about 10-15 minutes).

Traditional Potato Latkes
1 large yellow onion, peeled and shredded
2 lbs. red potatoes (5 medium), peeled and shredded
2 whole eggs
3 T. flour
1 1/2 – 2 tsp. salt
1/4 – 1/2 tsp. black pepper

Grate the onion and potato, drain and place in a mixing bowl. Add the eggs, flour, salt and pepper and mix well.

Heat oil and use two spoons to place batter gently into the oil (use about 2 T. of mixture for each latke). Fry for about 4 minutes, or until the edges start to brown, then turn over and cook another 3-5 minutes until both sides are golden brown.

Transfer to paper towel, drain and enjoy.
Makes 12-14 latkes.

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