Nosh News: I Made It Out of Potatoes Edition

Happy Hanukkah!

Time to make the latkes! Hanukkah (otherwise known as my annual excuse to go Pac-man on potato pancakes) begins tonight at sunset. This year, I’m determined to perfect my latke-making technique. In my quest to eat fried potatoes as often as possible during the next eight days, I’m going to give two recipes from Smitten Kitchen a try: Classic Potato Pancakes and a spicy twist on the dish, Indian-Spiced Vegetable Fritters with Curry-Lime Yogurt.

Since I like to live on the culinary edge, I haven’t yet decided exactly what I’ll be making for Christmas dinner. But I know that the menu will, of course, include potatoes. If the Pioneer Woman’s Duchess Potatoes taste half as good as they look, they might just outshine whatever main dish I end up putting on my holiday plate.

Since I’ll be busier than usual in the kitchen, wrestling a towering pile of potatoes into submission, posting on the blog will be light during the next couple of weeks. May you all enjoy a delicious holiday season and a fruitful new year!


Five Favorites: Holiday Treats

Some Southerners believe that eating black-eyed peas on New Year’s Day will bring good luck. Listening to the Black Eyed Peas, however, will bring you nothing but an earworm.

1. Pumpkin spice lattes. Catalina Café on Capital Circle Southeast serves an excellent one.

2. Shrimp pasta salad. My mom makes this old-school American classic for every major holiday, and now I do, too. My family’s recipe couldn’t be simpler: Boil, drain and chill a 1-pound box of elbow macaroni. To the pasta, add 3-4 cans of tiny pink shrimp (drained and rinsed), a couple of handfuls of diced celery and several big dollops of mayonnaise, then toss it all together. Season with salt and pepper to taste and let the salad sit in the fridge for a few hours so the flavors meld.

3. Latkes. This is the year I will learn to make these perfect little potato pancakes. For a carb fanatic like me, latkes are the ultimate cold-weather comfort food.

4. Homemade gingerbread cookies. Dressed in crunchy sugar crystals, please.

5. Hoppin’ John. My Georgia-born friend Elle Crash introduced me to the Southern tradition of greeting the New Year with a big bowl of black-eyed peas. This year I’m going to try Bryant Terry’s version of the dish, Creole Hoppin’-Jean, from the Vegan Soul Kitchen cookbook.