Magazine article Sunset

A New Approach to a Hanukkah Tradition

Magazine article Sunset

A New Approach to a Hanukkah Tradition

Article excerpt

Giant latkes are easier to cook and serve. For an inspired pairing, top wedges with Persian chicken stew

Every Hanukkah, food writer and cooking teacher Louise Fiszer noticed a problem with making latkes. Like most pancakes, latkes taste best hot, but by the time Fiszer finished cooking them and could sit down to eat, they were cold and soggy.

Her solution? Make one or two large latkes and cut them into wedges. It's easier-and everyone, including the cook, can enjoy them while they're crisp and hot. Fiszer tops the latke wedges with Persian chicken stew for an entree that blends two major Jewish cuisines: the latkes are from the Eastern European Ashkenazi tradition, while the chicken stew has its roots in the Sephardic cuisine of the Middle East.

Fiszer is the coauthor (with Jeannette Ferrary) of five cookbooks, including two 1995 releases, Jewish Holiday Feasts ($9.95) and A Good Day for Soup ($16.95), both from Chronicle Books. If you surf the Internet, you'll find Fiszer's food columns at Sally's Place (http://www.bpe.com) and Virtual Vineyards (http://www.virtualvin.com).

Potato Latke Wedges

Prep and cook time: About 45 minutes Notes: If you use one pan, cook the latkes one at a time. Keep the first latke warm by transferring it to a lightly oiled baking sheet, covering it loosely with foil, and placing it in a 300deg oven until the second latke is ready. …

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