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.
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
With Passover approaching, our good friend Rabbi Goldenberg, from Chabbad of Lawrenceville, came back for cooking demo to prepare some favorite Passover recipes. Rabbi G prepared matzah ball and his mother’s secret no-fuss gefilte fish. Whether you’re celebrating Passover or just have an interest in traditional Jewish food, you’ll enjoy Rabbi G’s matzah recipe below. Read More
I first discovered the wonders of the “melt” mode on advanced cooktops when I visited the Wolf/Sub-Zero showroom in Philly. The chef emptied a bag of chocolate chips into a saucepan, set it on the lowest flame on the dual-stack burner, and let it be. No double boiler, no stirring, no scorching (the photo is from there.) Read More
I first posted this recipe on the Cherry Grove Farm blog and then I made it for Mrs. G’s grand re-opening. You can serve it for dessert, warm and topped with vanilla ice cream, or as a first course topped with brie on a bed of greens (I will get some spicy greens from our Urban Cultivator).