Anything you do with this broth will make you proud. Sip it by the cup for a lift; simmer it into soups, stews, pilafs, curries and sauces.
In our house, Chanukah means latkes, potato pancakes. All five of us love latkes. What's not to like about potatoes fried in oil? We always have them at least once on Chanukah; often more, as our kids clamor for them. Over the past decade, my husband, Jeffrey, became our household's chief latkemaker, in part, I think, in response to my tendency to try to make them a little healthier. "Lots of oil is key," he'll declare as I attempt to demonstrate that you can make "perfectly good" latkes with only a thin film of oil or, even worse, with cooking spray instead of oil. I have to admit that, while a minimal amount of oil does make "perfectly good" latkes, a substantial amount of oil makes perfect latkes.
Yes, I have a predilection for things pickled. There's logic here. Tart, sweet, salty, hot -- these are primal tastes we humans are wired to respond to. Anthropology 101 aside, they nudge forward other flavors, which is why these simple pickles can be building blocks for an infinite number of starters.
The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!
What chicken soup is to us, pea soup is to the Dutch -- an everlasting standby and cure-all.
Excellent hot or at room temperature. Reheats well.
Don't buy peas without tasting them. They should be sweet and juicy.
An improvised recipe for our Stump the Cook contest that is eaten at room temperature. For appetizers and snacks, pile the onions on garlic toast or cucumber slices. For main dishes, try it over grilled salmon, sword fish, or lamb, or over cous cous, quinoa, or rice.
A wonderful onion tart variation of quiche Lorraine that is full off flavor Trust me, you won't miss the bacon.
I like to use organic vegetables. Keeps 5 days in the refrigerator.