Potato Latkes

Here is my mother’s recipe, in her exact words:

1 egg

1 onion

1/8 tsp salt

2 c. potato cubes (peel potatoes)

matzah meal



1. Put 1 egg in blender container.

2. Peel onion – cut into eighths.

3. Put onion pieces into blender.

4. *Blend until onion is fairly smooth & the mixture is a mush.

5. Add salt & 2 cups diced potatoes.

6. *Blend until potatoes are just smooth.

7. Pour into bowl – Add matzah meal

8. Fry


My Notes:

  • I use the food processor, not the blender. Pulse after potatoes are in and don’t overblend or the starch develops and turns to a gloppy mess. A few small chunks of potato are fine.
  • When peeling the potatoes, keep in bowl of cold water so they don’t brown. This also helps remove the excess potato starch.
  • Use all-purpose white or yellow potatoes (PEI or Yukon Gold are my favourite). Not mealy Russet or Idaho baking potatoes. Each one should yield about 1 cup of cubed potatoes.
  • I use more salt, about 1/4-1/2 tsp.
  • For best results, fry in schmaltz. But regular oil works too. You don’t need a lot. In fact, a light spritz of cooking spray is plenty in a non-stick pan. But 1/8″ oil in the bottom of a 12″ cast iron skillet yields the crispiest crust.
  • Allow the mixture to rest for a few minutes before frying. Don’t add too much matzah meal at first, it will be absorbed. Adjust if necessary.
  • If the pan is too hot they will burn before cooking through. If too cool they will not get crispy and will soak up oil, becoming soggy.
  • Serve immediately with applesauce and sour cream.
  • Recipe can easily be doubled or quadrupled for large batches. But I find its easier to just work in small batches, to ensure even blending of everything.
  • Leftovers can be frozen, defrost and reheat in microwave on paper towels. Crisp up in pan if desired. But for parties, it’s better to peel and cut the potatoes in advance and leave in a bowl of salted water in the fridge until ready to make latkes.

Thanksgiving Menu

This link should bring up recipes for the entire meal

Thanksgiving Feast


Curry Fish Chowder

Made a really tasty thick chowder last night. 


  • 4 frozen flounder fillets
  • 2 TB curry powder
  • 1 jalapeño
  • 2 large cloves garlic
  • 6 slices ginger
  • 1/2 cup white wine
  • 2-4 TB flour
  • 2-4 TB butter
  • 1 can coconut milk
  • 1 can milk 
  • 2 potatoes
  • 1 TB fish sauce

Finely chop the vegetables and cube potatoes and saute in butter until wilted. Cover with flour, stir to make roux. Deglaze with white wine, boil off alcohol. Stir in milks, add curry powder and fish sauce, season to taste. 

Cut fish into small pieces, add to pot and cook until tender and flaky. 


Mine came out rather thick, almost a stew. Would maybe have thinned out with some clam juice if I had any, but was really good without it. 


Cocoa for Grown Ups

I grew up drinking Hershey’s cocoa, following the recipe on the side of the box. Sadly, it’s no longer as good as it used to be. I blamed Hershey’s for a while, then slowly accepted the reality that I am no longer a little kid. So I tinkered a bit, and now make Cocoa For Grown Ups.

Instead of 1/4 cup cocoa and 1/2 cup sugar, I use 1/3 cup of each. And Ghiradelli [good] or Scharfen Berger [better] or Maison du Chocolat [best] instead of Hershey’s.

I basically stopped drinking cow’s milk this year, the unsweetened vanilla almond milk I’ve been using istead works just fine.

Spice it up with a sprinkle of cayenne, a generous amount of good cinnamon, and thicken slightly with a bit of cornstarch (not too much or it becomes chocolate pudding, which is also good but not the goal here).

Remove from heat and add 1 tsp Mexican vanilla, then ladle into a mug and add a generous splash of Khalua and top with a dusting of freshly grated nutmeg.

To retain some semblance of childhood joy, toss in a few mini marshmallows.


This is way too funny not to share, and I really hate these stupid supermarket circulars that always get stuck at the bottom of the shopping cart.