Every year at Chanuka, I make a big pot of beef barley soup.  It is the perfect winter meal – hearty, tasty, good for you, and a perfect soup to go with potato latkes.  Here’s my family’s favorite recipe:

3 lb. beef short ribs, beef shanks, or chuck (you need both bones and meat)
2 large yellow onions, diced
8 carrots, scraped and diced
5 pieces celery, cleaned and diced

1 lb green beans, cut into bite sized pieces

28 oz. can diced tomatoes with juice
1 cup pearl barley
16 oz. button mushrooms, cleaned and sliced
1 oz dried mushrooms, soaked in hot water for 30 minutes and chopped
salt and pepper to taste
6 qt. cold water

DIRECTIONS:

1. Broil meat until well browned on rimmed cookie sheet, put meat and juices in large 8 qt. soup pot.

2. Add all vegetables and 6 qts of water.

3. Simmer on low heat for 3 hours, stirring occasionally.

4. Add pearl barley, stir well every 20 minutes so barley doesn’t stick for total of 60 minutes, until barley is cooked.

Hanukkah Latkes

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  Staples of Hanukkah gatherings are latkes, crispy potato pancakes fried in oil. In our family there is a bit of tussle between traditional (regular potato) and fancy (mix of potatoes, root vegetables, apples and spices) latkes. Both recipes are below so you can create your own latke cook-off and tasting to determine your family favorite.

Cooking Notes: Double or triple recipes as needed. It is essential to press and drain liquids from the potato/onion mixture for crisp latkes. Add additional matzo meal/flour or cooking oil as needed. Allow approximately 1 hour and 15 minutes prep and cook time.

Classic Latkes

Yield: 12 latkes

Ingredients

2 pounds (about 5 medium) baking potato, peeled
1 small onion (about 6 ounces), peeled
2 eggs, lightly beaten (or ¼ cup egg substitute)
2 tablespoons matzo meal or all-purpose flour
1-teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4-teaspoon garlic powder (optional – not in the traditional versions)
3 tablespoons canola oil, divided

Preparation

1. Grate the potato and onion using the shredding blade of a food processor or box grater. Place shredded potato and onion in a colander over a large bowl, tossing to combine. Allow mixture stand for 15 minutes, pressing with the back of a spoon until most of liquid drains off. Remove colander from bowl. Pour off the potato liquid and discard, reserving thick white layer of potato starch in the bottom of the bowl.
2. Whisk eggs, flour, salt, pepper and garlic powder in a small bowl. Add egg mixture to potato starch in large bowl, whisk to combine. Stir potato mixture into bowl to combine.
3. Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan, swirling to coat. Add potato mixture in 1/4-cupfuls to pan to form 6 latkes; flatten slightly. Cook until golden brown (4 – 6 minutes). Remove latkes from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and remaining potato mixture.

Two Potato and Parsnip Latkes

Yield: about 25 latkes

Ingredients

1 pound Garnet sweet potatoes (often labeled “yams”), rinsed and peeled
1 pound (2 large) baking potato, peeled
1 pound parsnips, peeled
1 medium onion (prefer sweet), peeled and halfed
2 garlic cloves, minced
6 large eggs, beaten
3/4 cup plus 2 tbsp. matzo meal
1-tablespoon coarse kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil for frying
Sour cream or plain yogurt, applesauce (for toppings)

Preparation

1. Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk; grate potatoes, parsnips, and onions. Toss together in a large bowl. Squeeze out excess moisture, discard liquid.
2. Whisk eggs, garlic, matzo meal, salt, and pepper together in a small bowl, then add to potato mixture and toss to mix well.
3. Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in. high) over medium-high heat. When oil reaches 350°, scoop 1/3 cup of potato mixture from bowl, then gently turn onto a wide spatula. Press into a patty about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.
4. Transfer pancakes to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes. Serve hot, with toppings.

If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300° oven until crispy and hot, about 15 minutes.

Inspiration and photo credit: Sunset, DECEMBER 2006 via myrecipes.com.