Tuesday, December 18, 2007

Mama's Latkes

Every year, since I was a small boy, I've enjoyed the latkes made by my mother. At Hanukkah, all the moms in the neighborhood would get together at the community center - each one would bring a platter of their homemade latkes. My mother's always stood head-and-shoulders above the rest.

In 1991, I found myself living in California. I was working as an administrative assistant at a small company in Palo Alto, and I found myself discussing my mother's latkes with one of my co-workers, a lady from the Midwest. This lady had moved out here from Indiana not long after I'd arrived from New York ... and she had an interest in, of all things, latkes! Upon her request, I gladly called my mom in the Bronx to get her recipe.

"Mom, I need your recipe for latkes".

"What, you're going to make latkes in your apartment for Hanukkah?"

"No, I need the recipe for someone at work."

"Someone? What kind of someone in California wants your mother's recipe from the Bronx?"

"Well, there's a lady I met at work who's interested in making latkes, she really likes them but never had a recipe."

"Ah! A girl! You met a girl out there in California, eh?"

"Yes, she's a coworker. Now, about that recipe ..."

"This girl who likes latkes, what is she like?"

"She's nice. Anyway, I've got a pen and paper, so tell me ..."

"This nice girl ... is she Jewish?"

"No. She's from Indiana. I don't think they have Jewish people there. Now, about the latke recipe ..."

"Alright, already ... here's how it goes ..."

Latkes
  • 3 large (or 6-7 small) white potatoes, unpeeled, cut into medium chunks. (Use Russets or something similar - DON'T use red potatoes, Peruvian purples, Yukon Golds, or any such exotic tubers!)
  • 2 eggs
  • 1 Tablespoon salt
  • 1 white or yellow onion, cut into medium chunks
  • 1/4 - 1/2 Cup Matzoh meal
  • 1/4 teaspoon baking powder
  1. Put the potatoes and onions into a blender with about 1 cup of water. Blend on low speed until the mixture is an even consistency.
  2. pour the mixture into a colander set over a bowl. Let stand for 1-2 minutes, then pour off the excess water. At the bottom of the bowl, you'll find the thick starch from the potatoes - DON'T DISCARD THIS!
  3. Put the potato-onion puree back into the bowl with the potato starch; stir to mix in the starch, then stir in the eggs, salt, matzoh meal, and baking powder.
  4. In a cast-iron pan (or other heavy-bottomed pan), heat about 1/2 an inch of corn or vegetable oil over medium-high heat. When hot, spoon in about 2 tablespoons worth of the mixture into the oil - be careful! When the edges become golden brown, turn over carefully (use two spatulas) - when the second side is golden brown, remove to a plate or platter lined with paper towels to drain. Serve with apple sauce and sour cream ... exotic toppings like smoked salmon and caviar are optional.
... And the Nice Girl From Indiana Who Likes Latkes? We've been married for 13 years now!



Sunday, November 11, 2007

At the Oakland Flower Market


I'm no expert on horticulture. Having grown up in a 17th floor apartment in the Bronx, I've got a certified brown thumb. But as a caterer facing the advent of the holiday season, I've had to familiarize myself with the world of flowers (both fresh and dried), floral ornaments, vases, and arrangements ... and fast!

My trip to the Market was planned at the very end of their day - they close at 3 pm, and I got there at 2:15. I didn't want to contend with thronging hordes of merchants, but I was also afraid of finding nothing left to choose from. Fortunately, I found a wide selection to choose from ... perhaps a little TOO wide!

I needed some dried ornaments for some buffet tables that I wanted to flesh out, so some dried grasses and gourds were an easy choice. But I needed some attractive items for some small vases. I wound up purchasing some brown Pom-Poms, some Heather, and some golden roses with an exotic name that I've since forgotten ("Casbah" or something similarly evocative).

Flowers in hand, it was time for a trip to the register ... and a little sticker shock. Flowers need to be transported from as far away as South America, and skyrocketing gas prices ensure a hefty fee even for wholesale horticulture. Still it was less expensive than farming out the whole job to a florist ... and, admittedly, more fun.