Potato latkes are shredded potato pancakes often associated with Hanukkah. It’s tradition to eat fried food because of the significance of oil at during the holiday. As history states, around 2,000 years ago, the Jews were able to reclaim the Jewish temple from a tyrant king who was forcing them to worship Greek gods. To rededicate the temple, they needed oil to burn the menorah. There was only enough oil to burn for one day, yet miraculously it burned for 8 days. The 8-day celebration was declared to honor the miracle of the oil.
Potato latkes are a fairly simple to prepare and leave room open for variations in the form of zucchini or carrot latkes. Try the recipe, which was prepared on a Jenn-Air induction cooktop, below.
In honor of National Gingerbread House Day (Dec 12), Chef Vance created a replica of the new Mrs. G showroom out of gingerbread. Below is the recipe and his method in creating the masterpiece. Check out the time lapse of the assembly below. Make sure to like and subscribe to our channel so you will be alerted when new videos are added.
Chef Vance can pretty much do it all, but how could he handle a holiday cookie baking challenge? Vance was given the task to see how many holiday cookies he could make in 4 hours spread over 2 days using two different ovens: Viking Turbo Chef and the Jenn-Air Speed Oven. He rose to the challenge and then some! Below are recipes and feedback from the experience.
We’re in the countdown to Thanksgiving and the showroom has been filled with the rich aromas of the holiday. This week’s recipe is an adaptation of one made especially for the GE Monogram Built-In Oven with Advantium® Speedcook Technology. This recipe is great to use with leftover cooked turkey from Thanksgiving, but I swapped in ground turkey to give it more of a meatloaf consistency.
If you saw Chef Vance’s recent bacon jam recipe, you would have seen his recommendation to use it as a burger topper. This week, he incorporated it into a marinade for a zesty pork loin. As you start thinking about your Thanksgiving menu, consider serving pork as an alternative (or add-on) for those who don’t like turkey. This versatile meat can be slow roasted and sliced thin just as you would the turkey. Keep reading for Vance’s method, his quick potato prep and feedback about baking it in the Sharp Super Steam Oven.
Who couldn’t use some bacon jam in their life? If you thought you’ve seen all the bacon food products that were possible, you can now add spreadable bacon to the list. And there are many uses for it too: spread on some toasted bread, enjoy as a snack on apples, use as one of your burger toppings, or make a gourmet grilled cheese with brie and bacon jam. Using a recipe by Martha Stewart, Vance prepared the bacon jam on the Jenn-Air induction cook-top instead of the slow-cooker like the original calls for.
Chef Vance’s cooking philsophy is simply to make things from scratch. We’re talking about real food, everyday ingredients, and nothing that can’t be done at home. He recently showed how easy it is to make pumpkin soup, starting with actual baked pumpkin and not a box or can. Vance prepared the soup using the Sharp SuperSteam Oven to bake the pumpkin and then finished off on the Jenn-Air Induction Cooktop. Read More
Fabulous at 81! On September 24th, Mrs. G celebrated 81 years in business with a customer appreciation event that included the Battle of the Blue pulled pork cook-off with representatives from our local police departments. Lawrence Township competed against Trenton, with NJ 101.5 radio host Bill Spadea leading the panel of judges in a tasting that was a close call! Both recipes wow’d the judges, but it was Trenton who was named champion in our inaugural event. While the police pulled pork was reserved only for the judges, Chef Vance treated customers, guests and staff to his BBQ shredded chicken. Read More
School is back in session and parents are back to the assembly line of lunch-making. If you’re used to doing the same thing week in and out, but you’re looking to change things up, we have a winner of a recipe that is a perfect fit for any lunch bag or box. Recently, Chef Vance prepared a variation of mini lasagnas from the Washington Post in the Jenn-Air 24-in steam and convection oven. This recipe was filed under “college cooking,” but it’s a perfect lunch option too. If you think about it, there is not that much of a difference between college meal prep and school-aged lunches (since the parents are doing it). When you’re in college, you make something that is easy, healthy(ish) and doesn’t require a full kitchen (since most students have at-most the communal kitchen area in a dorm). During the early school years, parents want something that’s quick, healthy and doesn’t require a lot of prep since there’s not a lot of time. And when it comes to feeding a family, you also don’t want to sacrifice nutrition for convenience. Read More