White Lotus Cooks

I can eat a banh mi sandwich, all day any day. Photo by Jonathan Canlas.

I had a Banh Mi, or Vietnamese-style sandwich for breakfast this morning. We also had them for dinner last night. And around 2:30 a.m., I got out of bed and made myself one for a ridiculously late after-hour snack.

I blame the pickled carrots (Because I have an appetite for anything pickled this pregnancy), but I’m kind of obsessed with them right now. I feel kind of like a crazy person at the moment. Who eats sweet and tangy carrots, savory meats, and cilantro in a soft and crunchy baguette at 7 o’clock in the morning? Me, that’s who. (As I type this, that sentence made me hungry.) Looks like I know what lunch will be too.

Do you have obsessive cravings like this too? Pregnant or not? Tell me some of yours so I can get my mind off mine.

I’m trying to think of Super Bowl foods to make for this weekend, romantic Valentine’s themed dishes to blog about, even plan the menu for my dinner club next week . . . but all I want is Banh Mi.

Someone help me, please.

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Note: My good friend Marilyn Pike is guest writing today about Hanukkah. She’s not Jewish. But she cooks a great Potato Latke and does own a Dreidel. I hear she still puts it to good use ever year. Marilyn started hosting an annual Hanukkah party while in college, and it was at her get togethers that I learned about all the beautiful Menorah. The story of the Maccebees. Tasted my first crispy latke.

I’ve asked her to tell us about why she chooses to celebrate Hanukkah, some activities she does in commemoration, and to share her famous Potato Latke recipe. I know we are already days into this Jewish Holiday, but luckily it’s eight days long. So, don’t worry. Even if you won’t be lighting the Menorah on each day, you can still appreciate this festive time of year.

Potato Latkes with apple sauce and sour cream. Photo by Marilyn Pike.

Hanukkah — The Festival of Lights
Guest Post by Marilyn Pike

Mrs. Marilyn. A Gentile girl that celebrates Hanukkah.

Mrs. Friedman, the Kindergarten teacher of the class down the hall, made me my first potato latke.  She cooked them up on a electric skillet right in the classroom and served them with applesauce.  It was delicious.

Back in the day when I went to elementary school in the Washington D.C. suburbs, we learned about and celebrated Christmas and Hanukkah. I was one of those Christian girls who felt a twinge of jealousy, because my Jewish friends were receiving eight days of presents.  I thought Hanukkah was the best holiday in the world!

After those elementary school days, I didn’t think much of Hanukkah.  My family moved a couple of times and I had far fewer Jewish friends.  It wasn’t until I was at college in the Rocky Mountains that my fond childhood memories came flooding back. I was living with my younger sister at the time, and we wanted to host a Christmas party for our friends.  But we were already invited to a handful of Christmas parties; how was ours going to stand out in the crowd?  That’s when I remembered Hanukkah.

My sister and I hosted our first Hanukkah party in December 2002.  We heated up the oil, shredded the potatoes, and spun the dreidel.  We shared the story of the Maccabees — the reason Hanukkah is celebrated — since most of our friends knew little about the holiday.  And from this one party, a family tradition began.  This year, I’ll be celebrating Hanukkah in the Midwest and my sister in Hong Kong.  Over the years we’ve come up with some festive ideas to toast the festival of lights.

Here are some ideas on how to host your own Hanukkah party from a Gentile girl who really likes the holiday.

First, comes the food.  Every great party needs great food.  Hanukkah’s food greatness centers around oil — as a reminder of the miracle that happened at the temple.  There’s quite a bit of frying that goes on during the holiday, which I love.  I always make my childhood favorite — potato latkes. Other Hanukkah recipes include variations of latkes — using veggies like zucchini or sweet potatoes instead or with the traditional potato; the sufganiyot — a jelly-filled doughnut — try Martha Stewart’s recipe; or sweet rugelach — another Martha recipe.

Some of my favorite Hanukkah activities include the following:

1. Spinning the dreidel (don’t forget the chocolate gold coins).  Learn how to play here.

2. Telling the story of the Maccabees.  (I like to read about the Maccabees from children’s story books.)

3. Having guests write down what Hanukkah means to them and then sharing with the group.

4. Listening to favorite Jewish musicians like Barbara Streisand or Neil Diamond or to Utah Senator Orrin Hatch’s Hanukkah tribute.

5. Sharing in a “Hanukkah Harry” gift exchange.

6. Lighting the menorah (I have a beautiful one I received a few Christmases ago from Mrs. Veeda).

7. Playing “Name that Famous Jew” — a quiz game where guests see a picture and clue of famous Jewish people, and whoever guesses the most right wins a fabulous Hanukkah prize.  Check here or here to find out who’s Jewish.

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Potato Latkes
recipe by Marilyn Pike
makes about 30-40 latkes

8-10 potatoes, any kind (although latke experts recommend yukon gold)
2-3 onions
salt
pepper
3 eggs
1/4 c. flour
oil for frying (any will work, but peanut oil will make your home smell less)

Grate (or use the food processor to shred) the potatoes and onion together. (The onion will help the potatoes from turning colors.) Place shredded mixture in a colander and press down on the mixture to remove any liquid.  (I also use paper towels or a dish towel to help soak up some of the liquid.)

Once thoroughly drained, return mixture to a large bowl. Add salt and pepper. (I like to put in a lot of salt.) Add eggs and flour and mix everything together. if the latkes aren’t holding together when putting them in the fry pan, add a little more flour to the potato mixture.  and this recipe will make about 30-40 latkes, depending on the size

In a skillet, heat 2-4 inches of oil on medium heat. Once hot, make a ball of the potato mixture and then flatten into a pancake shape. Add to the hot pan. (You can make the latkes as big or small as you like.) Fry 3-4 minutes on each side, or until golden brown. If the latkes aren’t holding together when putting them in the fry pan, add a little more flour to the potato mixture. Drain on a paper towel or a cooling rack. Repeat until mixture is gone. Add several potato latkes to your pan if you have the room.

You can also bake the latkes on a cookie sheet lined with a Silpat or greased piece of tin foil.  Bake at 400 F until golden, about 20-30 minutes.  (I like them fried best; the baked ones never get as crispy.)

You can make the latkes ahead of time (which may help clear the air before your guest arrive!) and heat them up in the oven at 250 F for 10-15 minutes before serving.  I like to serve my latkes with homemade applesauce and sour cream.

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