A Lotta Latkes

Who doesn't love latkes? Last night I made a big batch for my daughters, their friends and my husband. The remaining latkes are going to be shared at a Christmas dinner this week.

Some people only use long strands of shredded potatoes, others shred and then process the mixture into the consistency of a mashed potato pancake. I take the middle route.

First I use a food processor and shred all the potatoes into a bowl of cold water to reduce the browning. Then I drain and strain the water and potato liquid by squeezing it in a colander until almost dry. Next the onions are grated and mixed with the shredded potatoes, eggs, salt, pepper and a little flour. Then - and here's my secret to perfect latkes - I take half the mixture and chop it in the food processor then add it to the other half and mix it up.

Heat Canola oil until a drop of water sizzles and then add spoonfuls of latkes and fry until crisp. Drain on paper towels and place on foil lined sheets to heat up for later consumption. I always serve mine with apple sauce and sour cream. L'chaim!

An easy cassoulet

I recently made my fail safe, go-to dish that works as dinner for company or for a quick weeknight meal. I would love to hear what dishes you make on a regular basis with ingredients on hand.

I always have onions, sausages, canned cannellini beans, and canned tomatoes. And I almost always have red bell peppers and fresh baby spinach in the fridge. Try this recipe with whatever you happen to have in your pantry. Use red onion if you don't have yellow. Use a green bell pepper if you don't have red. And use white kidney beans if you don't have cannellini. Add red wine if you happen to be drinking some, or leave it out. Substitute chopped kale or arugula for the spinach. How many dishes are this flexible? Just make sure you have spicy sausages. I always buy Aidell's Cajun Style Andouille. (Tip -- you can keep it in the freezer, they're actually easier to slice when they're only partially thawed).

Start by sauteeing one chopped onion in olive oil on medium heat in a large pan. Turn the heat to high and add 4 - 5 sliced spicy sausages and cook until they're slightly browned. Turn the heat down, add one chopped red bell pepper and sautee for another few minutes. Add one can of tomatoes, seeded and chopped with juice, a dash of red wine, then cover and simmer to meld the flavors for 10 minutes. Add one can of rinsed and drained cannellini beans, salt, pepper and some red pepper flakes to taste. Toss in two cups of chopped baby spinach or arugula and stir until the greens wilt. You're done! This 30 minute dish always comes out great, and it's good for you.

Indian Inspired Food

When you or one of your buddies return from vacation, it's fun to eat the cuisine while recounting travel adventures. My friend Susan recently returned from Goa so we hosted an Indian food night. Martin adapted his "BBQ brick chicken" by marinating it in Tandoori spices and plain yogurt. I made a pungent cilantro chutney; brown basmati rice mixed with spinach, onions and Garam Masala; and garlic Naan.


Susan brought roti and tomato chutney; homemade dal; yogurt and cucumber chutney; an eggplant dish

and a spicy fruit salad.

Making Indian cuisine is often thought of as complicated, but it was actually pretty easy. It doesn't fall into the quick category, but this chutney does. Try it on top of fish, baked chicken or homemade Naan bread!

Cilantro Chutney

• 4 stalks green onions, chopped
• 1 hot chili pepper, seeded and coarsely chopped
• 2 tablespoons chopped fresh ginger
• 2 cloves garlic, peeled
• 2 cups (1 cup packed) cilantro leaves
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cumin

Chop green onions, chilies, ginger and garlic in a food processor. Add cilantro, oil, lime juice, salt, sugar and cumin; process until ingredients are finely chopped.

Have you tried to make Indian at home?