Merry Christmas Chanukah

So you're making latkes for Chanukah and wondering what to serve with them other than sour cream and applesauce. Roast chicken and baked beef brisket can seem to much with all the latkes. I like serving an assortment of smoked fish but especially like salmon eggs. They have just the right amount of saltiness to go with the latkes. To make it more crunchy, try flying fish roe. Some Japanese stores have it in green at this time of year.

Winter eating

My favorite local food still available is yellow beets. I love beets but must admit I never liked peeling cooked red beets. So much easier with the yellow variety. I roast them in a pan with chicken or on there own. I also wrap them in foil and roast them when something else is in the oven. Then I have cooked beets for a salad. Pickled beets may have been part of our childhood family food, but now we have a new tartness in the goat cheese and beet salads we're eating everywhere.

Variations on potato soup:
I used baking potatoes to make a kale, chorizo, onion potato soup. For a meatless variation, use leeks. Why is all soup better the second day? It just is, so make enough to have again or freeze for another time. Even with just enough soup for one, a light meal can be had by poaching eggs in the potato soup.

November 16, 2009 8:03 PM

I was surprised to peel a red carrot and the red peeled off. Just orange underneath. Still wishing for that summer carrot sweetness. Seasons change

November 10, 2009 9:01 PM

Back to it now. The book update has taken a detour: Granville Island is launching a new site with a food section. Look there soon for recipes, tips, and maybe a column by yours truly.

November 9, 2009 10:54 AM

It's been serious snow storms for a week. The Market will get busy now. Can't wait to get there tomorrow. Today it was latkes. Who wants anything more? Need salmon eggs for more potato pancakes later in the week.

December 22, 2008 10:24 PM

I'm finally up and running and telling everyone about this blog. Much thanks to Glenn for getting me here and now Fred will be helping (did I say yelling?) in the future.
Carol Jensson and I have been meeting since summer at the Public Market reviewing the cookbook from '85
and talking about what's changed and what's stayed the same. We'll let you know what we're talking about, what we're making for dinner and how it's going.
Will you let us know about your Public Market experiences what you like about the Market? Fill out our survey found in on this site.

December 10, 2008 10:14 AM