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To preserve the recipes that are handed down from generation to generation. Help us to achive the mission. Submit your recipes to our blog. Please let us know the history of your recipe. Include, who you got it from? Where they got it from? Also, any interesting cultural stories that go along with the recipe.



About Me

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West Chester, Ohio, United States
Michael was fortunate to have been born in a diverse family. His family consisted of many different cultures. Most members learned the family recipes at a young age. After spending three years in Europe his knowledge of cooking grew. Cooking became a passion and he wanted to perfect recipes learned in Europe. His passion inspired him to read and study the culinary techniques from the countries visited. Many recipes he learned came from the kitchens of friends he met in Europe. He was obsessed with learning more about their food and culture. He collected books, attended cooking classes and tried and tested many recipes. He studied cooking styles in the US, and found that our country is very diverse. A simple thing like chili is different on the West Coast, East Coast and Mid-West. Wherever he visits it seems people love to celebrate life through eating and sharing with family and friends. Even though there are cultural, political and religious differences, when we sit down at the table to eat most differences seem to be trivial. I hope this web site opens doors for our visitors and inspires them to explore the foods and cultures of the different countries we plan to host each month.

12 December, 2009

Latkes for Hannukah










Ingredients:

1 1/2 lbs of potatos, peeled.
1 Medium Onion
1 egg, lightly beaten
1 teaspoon salt
1/4 to 1/2 teaspoon white pepper
2 tablespoons of flour
1/2 teaspoon baking powder
 1/2 cup of vegetable oil, more if needed

Coarsley grate potato and onion, place in colander and squeeze out liquid as much as possible.
Place mixture in a bowl and add the egg, pepper, salt, flour and baking powder.

Heat 1/2 cup oil in a deep heavy 10-12 inch skillet. Add 2 tablespoons of mixture for 1 pancake, Add 3 or 4 more and flatten with back of a spoon so each measures about 2 1/2 inches. Fry over medium heat for 4 to five minutes. Use a spatular and fork to turn carefully and continue for 4 minutes or until golden brown and crisp.

Drain on a plate lined with paper towels.
Stir mixture before adding a new batch. Serve hot.

Yields 12 to 15 pancakes about 4 servings.

Note: If you are making larger amounts just increase the ingrediens proportionately.
Serve with applesauce and sour cream. Also plain yogut can we used.

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