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Monday, March 15 2010
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An Alternative for Latke Lovers PDF Print E-mail
by Melissa Clark   

From the New York Times

alternativelatke.jpgWhy is it that there are eight days of Hanukkah and only one really traditional holiday food, at least in this country? 

Sure, I’ve read all about what other cultures eat in “The Book of Jewish Food” by Claudia Roden. The Israelis savor doughnuts, the Hungarians, cheese pancakes. The Sephardim nosh syrup-soaked fritters, and the Italians deep-fried chicken.

But here in the states, it’s the latke that most Jews will fry this weekend, letting the grated-potato cakes turn golden and crisp before slathering them with sour cream or applesauce or both.

Being a documented latke lover, I’ll do my own unctuous time behind the stove at least twice during Hanukkah. But that leaves me wondering what to make on the other six days.

As long as it’s fried in olive oil to commemorate the miracle of 165 B.C.E. (when a day’s worth of oil burned for eight), almost anything goes. But I wanted something other than doughnuts, fritters or chicken — a dish unfussy enough to throw together on a weeknight.

Naturally, I thought of grilled cheese.

Read article...



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