What a wonderful dinner with good friends last night. As you can see we had a salad of kale and arugula with red and orange peppers and sweet onions. What you can’t see, because we devoured them, were racks of lamb and a sweet potato, carrot gratin with thyme. Oh my! We also had a side of fresh zucchini from Holmquest Farm just down the road! AND let’s not forget Barry’s homemade blueberry pie! It was DELICIOUS!!!!!
Pork Tomahawk Chop and the longest string bean I’ve ever seen at Bestia in LA!!! (It’s a Chinese long bean). Also pictured is a delicious Chicken Liver Crostini.
The tasting menu was divine!!
David and I enjoyed two of Mario Batali’s restaurants while in NYC, Del Posto and Esca. This photo is from Esca. I highly recommend both!
This weekend while visiting with family, my daughter Ami recounted a story about Hanukkah and her Grandma Ida’s latkes. She remembers going to her grandparents’ house and lighting the menorah and then eating a scrumptious dinner complete with potato latkes fried in oil. Here is Grandma Ida’s recipe for potato latkes:
5 large potatoes, peeled
1 large onion
1/3 cup matzo meal or flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder, use as much or as little, to taste
1/3 cup oil for frying
Grate potatoes and onion on the fine side of a grater, in a food processor, or in a blender with a little water added to it. Add the eggs and mix well. Next, add matzo meal, salt, pepper, and garlic powder mix well. Get a frying pan hot, add the oil, and then add mixture 1 tablespoon at a time into frying pan. When the bottoms are golden brown, turn them over and brown the other side.
Latkes are served as a side dish, Grandma Ida would always put a small bowl of sour cream and applesauce to dip them into. Ami was sure to say, “Just because latkes were a side dish, does not mean they weren’t my favorite dish!!” After dinner we would exchange gifts and spin the dreidel, and of course, always enjoy a little chocolate gelt (chocolate coins wrapped in foil).