Oops, Chanukha Menu and Some Changes

Recently I posts recipes for both Latkes and Pumpkin Flan.

Both of which I made the other night and realized that there was need for some improvement on what I originally wrote.

I’ve gone into the documents and added comments, basically for the latkes you don’t need 2 tablespoons of salt 1 is enough for about 8 medium to large potatoes and 2 teaspoons should be tossed in before you drain them to help extract the water from the potatoes. Also this time my onions were not watery at all and didn’t really need draining – in the past they have been really watery so play it by ear if the onions after you have grated them are really juicy sieve them otherwise no need.

The Flan, when I first made it I used only half of the caramel it worked like a charm, so when I made it again and posted the recipe I said to use all of it! Well it was a mistake, if you add all of it it doesn’t get incorporated by the flan and you end of having hard caramel that sticks to the pan not the flan! Ugh. So use only enough to coast the bottom of the pan and add 1/3-1/2 cup of water to the remainder to make a sauce which you can pour over the flan once you have flipped it out onto a plate.

Hanukkah Dinner

Sour Dough Whole Wheat
Sour Dough Challah (still needs work)

Kate’s Sweet Maine Butter

Homemade Bread and Butter Pickles

Latkes
with Russ and Daughter’s Cream Cheese, Organic Irish Lox and Wild Salmon Roe

Red and Green Cabbage Salad
with Currants, Pecans, Apples and Caraway

Roasted Cauliflower and Romanesco
with extra sharp white Cheddar

Sweet Potato Flan

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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