Solving the Frying Issue: As Easy As Latke Gratin

celery root potato latke gratin (1)

contributed by Melissa Roberts

In case you haven’t heard, Hanukkah and Thanksgiving fall on the same day this year. It’s a big deal because the holidays last converged in the 1880′s and it won’t happen again for thousands of years.  Reason to celebrate Thanksgivukkah, for sure!

For some, the idea of frying latkes while preparing a Thanksgiving feast isn’t an intimidating thought. For most of us mortals, however, the thought of standing and frying at the stove isn’t a welcome notion. (And for mortals like myself, frying but once a year is enough!) There is a solution to the frying “issue.” Continue reading

Eating Out and About During Chanukah

Chanukah has arrived!
And while there is nothing like the sizzling sounds and homey aromas of latkes on the first night of celebration, cooking fatigue may set in by night four or five. Depending on the ages of the little ones and where you live, you may feel inclined to take a break and check out these great choices for eats and treats in Connecticut and NYC.

 

Starting in CT. check out Cake Suite in Westport, where owner and baker Michelle Klem has prepared a riot of  sweets to bring to your party host or to enjoy with your own family.

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Sizzling Latkes and Gravlax with Chef Russell Moss in TriBeCa

Chanukah is fast approaching. We celebrate from December 20-27 this year.
My head is already sizzling with ideas for latkes variations.You know what I mean.
How do you like your latkes: bite size, lacy and crisp throughout or voluminous and golden brown all over with extra crunchy edges?
And, what about integrating other veggies into the basic potato recipe?

Gravlax and Mustard Sauce for Chanukah Latkes or Any Time

Chef Russell Moss

Chef Russell Moss

Ingredients

  • Take two five-pound salmon filets with pin bone out and skin on.
  • Mix
  • 3 cups sugar
  • 2 cups salt
  • 1 bunch of chopped dill
  • 1T fresh ground pepper
  • 4 drops of vanilla extract

Instructions

  1. Pack the salmon in the cure (salt and pepper mix) and wrap facing each other skin to skin.
  2. Wrap loosely and place in a pan in the refrigerator with thirty pounds of weight on top for two days.
  3. After two days turn and dump out some of the juice.
  4. Let the fish stay like that for four to six more days.
  5. Un wraps the fish and pat dry. Place it on a sheet pan loosely covered for an additional four or five days.
  6. After that, you may use it.
  7. Note this product must be refrigerated well at less than thirty-eight degrees. If stored improperly it is unsafe.
http://kosherlikeme.com/in-the-kitchen/gravlax-and-mustard-sauce-for-chanukah-latkes-or-any-time

Sweet Mustard Sauce

Ingredients

  • 1/2 c. Dijon mustard
  • 1 T. sugar
  • 1 T. oil
  • 1 T. chopped dill

Instructions

  1. mix all ingredients and top gravlax.
http://kosherlikeme.com/in-the-kitchen/gravlax-and-mustard-sauce-for-chanukah-latkes-or-any-time