Food Stamps : 22 Guy Customary dishes for Hanukkah
The Food Guy: Customary dishes for Hanukkah
Since Thursday is the first night of Hanukkah, Steve Dolinsky of NBC 5 will be preparing food using oil.
There will be a lot of frying, mostly in vegetable oil, because of the ancient temple’s miraculous ability to remain lit for eight nights with very little oil.
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It’s also impressive to visit an 80-year-old institution and then a sprite 60-year-old one to see how they’ve been maintaining tradition, especially in light of how competitive the deli industry is.
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There aren’t many secrets when it comes to the 80-year-old Manny’s latkes, a cafeteria-style deli in the South Loop whose menu has never changed. The ingredients—grated potatoes, onions, eggs, and seasoning—are carefully mixed by hand and then quickly deep-fried in oil until crisp.
It’s customary to make them in our cast-iron skillets and a little thicker. Everyone wants them during Hanukkah because, well, it’s the oil, according to owner Dan Raskin.
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They are available year-round as a side dish with their enormous, two-fisted sandwiches and are about as thick as the Peoria phonebook.
However, this time of year, many people order them with the traditional accompaniments of sour cream and apple sauce. Fourth generation owner Raskin says that the original recipe will never change.
“Based solely on our past experiences, our method has proven to be the most effective,” stated Raskin.
Kaufman’s Bagel and Delicatessen owner Bette Dworkin described the situation as “a little crazy.”
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At Skokie’s 60-year-old Kaufman’s Bagel and Deli, how crazy is it right now? Although latkes are always available, this week will see a threefold increase in sales.
“We make veggie latkes, scallion latkes, sweet potato latkes, and occasionally mushroom latkes,” she stated.
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The ingredients remain the same: potatoes, onions, eggs, potato flour, and seasoning. They are as broad as a CD, thick and yet tender, and are scooped, smashed, and then deep-fried in big skillets.
Sufganiyot, or Jewish paczki as Dworkin calls them, are another popular dish this week. They’re basically jelly doughnuts covered in powdered sugar.
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According to her, a corned beef sandwich goes well with the latkes, but their excellent smoked sable, which is served all year round, is also highly recommended.
Demand for smoked fish is constant, according to Dworkin.
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To see if you can time it to arrive at the exact moment they take the sable out of the smoker, make sure to call in advance. To slightly enhance the flavor if you make your own, mix in a Granny Smith apple and a small amount of celery root.
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