Ask A Pittsburgh Chef: 5 Traditional Chanukah Recipes

If you have ever enjoyed a traditional meal at Chanukah, there is no denying that there are some tasty dishes that are served. If you are looking to create some Chanukah magic of your own in the kitchen this year, here are some favorite recipes from chefs David Camine and Terri Dowd of Between the eats. From warm and soothing matzo ball soup to sweet challah bread french toast, at least one of these recipes is sure to become your new favorite.

David Camine
Between The Eats
www.betweentheeatstv.com

Hailing from Pittsburgh, David Camine is the head chef at Sewickley's Andora restaurant, but his background in broadcast journalism has made him the ideal co-host of Between The Eats. Find this trendy, fun-filled cooking show on youtube, or subscribe at betweentheeatstv.com.

Matzo Ball Soup

• 1 4.5 oz matzo meal (matzo ball mix)
• 4 eggs
• 6 tbsp. chicken fat or 1/2 cup vegetable oil
• 1 tsp. chopped parsley
• 2-32 oz. cans vegetable or chicken stock
• Salt/pepper to taste

Directions:

1. Follow matzo meal directions, adding eggs, chicken fat and parsley.
2. Boil water in a large pot. Add salt.
3. Wet hands and form matzo balls into 1 inch balls. They will expand.
4. Carefully drop them into water and keep at a low boil for 25-30 minutes, lid on.
5. In a separate pot, boil stock. If desired, add chicken, carrots or celery to stock.
6. Add matzo balls, salt/pepper and serve hot.

Fried Artichoke Hearts

• 9oz. fresh frozen artichoke hearts
• 1-1/2 cups buttermilk
• 2 cups flour
• 1 tbsp. paprika
• 1 tsp. garlic salt
• Black pepper
• Fresh squeezed lemon
• 3-4 cups olive oil, vegetable oil

Directions:

1. Defrost fresh frozen artichoke hearts and place in a deep bowl.
2. Pour buttermilk over artichoke hearts and let sit for 5-10 minutes.
3. Heat oil in a deep pan on medium high until hot. In a pie plate, mix flour, paprika, garlic salt and pepper.
4. Coat artichoke hearts in seasoned flour.
5. Gently place coated artichoke hearts in hot oil. Be careful not to overcrowd the pan.
6. Turn to coat until they begin to brown.
7. Retrieve with a spider or slotted spoon.
8. Place on paper towels to absorb any extra oil.
9. Serve warm with fresh squeezed lemon. 

Challah French Toast

• 6 slices braided challah bread cut 1-1/2 inch thick
• 3 tbsp. butter
• 3 eggs
• 1/2 cup heavy cream
• 1 tbsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1 tbsp. vanilla
• Sifted powdered sugar
• Lemon zest
• Maple syrup

Directions:

1. Whisk eggs in a pie plate with heavy cream.
2. Add in spices and vanilla and mix well.
3. Place bread in a 9x13 pan and pour egg mixture over bread.
4. Let stand until absorbed.
5. Heat butter in a large pan.
6. Place bread in pan and brown each side- approx 3 mins per side.
7. Remove from pan and transfer to a plate.
8. Top with sifted powdered sugar and lemon zest.
9. Cover in your favorite maple syrup.

Related: Ask A Pittsburgh Expert: Christmas Pastry Recipes

Terri Dowd
Between The Eats
www.betweentheeatstv.com

Terri Dowd is the creator of food blog "Parmesean Princess," inspiring everyone to cook delicious food at home. Terri is a home cook and mother of two who has learned to create amazing dishes from her own experiences in the kitchen. She co-hosts Between The Eats together with professional chef, David Camine.

Potato And Onion Latkes

• 3 large Yukon gold potatoes
• 1 large onion
• 2 eggs
• 2 tbsp. flour
• Salt/pepper to taste
• Oil for frying

Directions:

1. Grate onion and potatoes with a box grater.
2. Squeeze with a paper towel to eliminate any remaining liquid.
3. In a large mixing bowl add flour, eggs, salt and pepper to potato and onions.
4. Heat oil in a deep pan.
5. Form latkes by making a 3 inch ball and flattening into a circle.
6. Fry in a large pan 3-4 minutes per side or until browned.
7. Remove and place on a paper towel lined plate to absorb excess oil.

Hanukkah Brisket

• 6 to 7 pounds beef brisket
• 2 tablespoons kosher salt
• 3 teaspoons freshly ground black pepper
• 2 tablespoon minced garlic
• 1 pound carrots
• 8 stalks celery, cut into 2-inch chunks
• 6 yellow onions, peeled and sliced
• 6 fresh or dried bay leaves
• 1 (46-ounce) can tomato juice

Directions:

1. Preheat the oven to 375 degrees.
2. Place the brisket in a heavy roasting pan
3. In a small bowl, combine the salt, pepper, garlic.
4. Rub the mixture on the brisket. Pile the carrots, celery, onions and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react with the aluminum foil if they touch.)
5. Bake for 3 - 4 hours, or until the meat is tender.
6. Remove the meat from the pan and keep it warm.
7. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
8. To serve, slice the meat across the grain.
9. Serve with the vegetables.

Related: Ask A Chef: Best Breakfast Casserole recipes

Jennifer Stockdale is a native of the greater Pittsburgh, PA area. She is a restaurant marketer and wine enthusiast and one of the hosts of the East Coast Wine Geeks Podcast. Her work can be found at Examiner.com.