Saturday, December 19, 2009

So...

I haven't posted in a while. Our Hanukkah celebration had me cooking, but no time to post. Here are a few things I whipped up!

Latkes

A traditional Hanukkah meal. Serve with applesauce or sour cream, or both!

5-6 large potatoes such as Yukon Gold - peeled
1 sweet onion
flour
3 eggs
salt (I use a lot of salt in this recipe - for me. Probably up to 1 T kosher salt.)
oil for cooking

I tried for the first time the double grating method with the potatoes. Grate all potatoes with the shredder blade of the food processor. Set 1/2 in colander to drain while you grate the other 1/2 with the "swirly" blade. Grate the onion right in with the potatoes.

Drain all the potatoes and squeeze until quite dry. Sometimes I put them in an *old* tea towel and Scott and I get on both ends and twist and twist out all the moisture.

place drained potatoes in bowl. Start heating your pan and then oil - start with about 2 T. Mix potatoes/onions, eggs, about 1/3 cup flour and salt.

Flatten out about 2 T batter into pan and cook until nicely browned on both sides. Often you will find the first time around your oil isn't hot enough. Let it get really hot (over medium heat) before you start.

Drain on paper towels, sprinkle with salt and enjoy! We never have leftovers.

French Onion Soup

This is something the Holcombs (my family) have every year on Christmas Eve accompanied by an appetizer dinner.

2-3 large sweet onions
3 T butter
1-2 T oil (canola)
3 cans Campbell's beef Bullion
water
1/2 to 3/4 cups white wine
2 T (ish) Worchestershire sauce
1 t sugar
1/2 t salt

slices of toasted french loaf
provolone

Thinly slice onions while melting butter and oil in pan. Toss in onions, sugar and salt. Cook verrryyyy slowly (about 2+ hours) over low heat until beautifully wilted down.

Add soup, and 3 cans of water, wine, and Worchestershire sauce. Simmer for at least an hour but long simmering makes it great.

When ready to serve, turn on broiler, ladle soup into ovenproof bowls. I use my Fiestaware but my mom had special crocks just for this! Top with bread and cheese and broil until brown and melty. Enjoy some Christmas memories!

4 comments:

Linda said...

minus the onions, I make latkes all the time...but I call 'em potato pancakes! just exactly like your recipe, too!

Lisa said...

Both the latkes and the soup sound wonderful.

Happy new year!

highlyirritable said...

We love Lathkes here, and sometimes (I know it's not authentic) I throw in a zucchini for some green. My daughter loves them with sour cream and applesauce. What kind of oil do you use? I need a good one to handle the high heat.

Fern's mom said...

Thanks Ladies!

Jen - I use canola usually. Carrots are good too. Your daughter has good taste - we like them with both toppings too!