Chanukah and Thanksgiving Back-to-Back!
Try Cook Ahead Recipe: Nana's Potted Meat

by Julie Gale

• Recipe for Nana's Potted Meat
• Information on New School: Ethnic Cooking with Julie Gale

( November 25, 2002 ) Chanukah arrives but one short day after Thanksgiving this year, giving those of us who cook a very long shopping list and an even bigger headache. What can we prepare ahead of time so that we are not cooking for two days straight?

Most of the dishes we associate with Chanukah, like potato latkes and jelly donuts must be made immediately before serving or they are not worth the effort. We fry these treats in oil because Chanukah celebrates the miracle of the oil, but there is nothing worse than a cold or reheated potato pancake.

The miracle refers to an event from 164 BCE, when the Maccabees overthrew Syrian control of the Holy Temple in Jerusalem. There they found that the flame of the eternal lamp had gone out and oil was needed to rekindle it. The remaining oil was only enough to keep the flame lit for one day, but miraculously it lasted for eight. This gave the Jews enough time to prepare new oil, and it is the reason we cook with oil and celebrate Chanukah for eight days.

One favorite Chanukah dish in my family is a Brisket of Beef, also called Potted Meat. This mouth-watering dish is best prepared a day or two in advance. Once an inexpensive cut of meat, brisket is tough, but tenderizes through a long cooking process. My grandmother, Nana, was not a fancy cook, but was always certain to prepare foods that everyone loved. Her potted meat is a sure bet with latkes and apple sauce, and the fact that it needs to be made and refrigerated in advance makes it even more of a favorite for me.

I have loved to cook for as long as I can remember, and so about a year ago, I started a cooking school in my Larchmont home, “Ethnic Cooking with Julie Gale.” I will be teaching Nana's Potted Meat (click for recipe) along with traditional potato latkes, stuffed cabbage, and jelly donuts for my Chanukah classes.

Students may register for individual classes or the entire series, which will include Moroccan, Cuban, and Ukrainian cuisines during the next few months. There are day and evening sessions that include: an hour and a half of participatory instruction; lunch or dinner; and recipes to take home. (Click for more information.) Classes are limited to seven students, but private classes are available, as well.

You can sign up yourself or give the gift of cooking to someone you love! Spaces are still available, so please call 834-5353 or e-mail me at PJAZTEGale@aol.com.

ETHNIC COOKING WITH JULIE GALE

DAYTIME CLASSES: In my Larchmont home, Thursday from 10:30-12:30 AM

• Dec. 19 - Polish Chicken Fricasee, Vegetable Kugel, Rugelach
• Jan. 30 - Cajun Gumbo, Jambalaya, Beignets
• Feb. 13 - French Chicken with Artichokes, Potato Dauphinoise, Chocolate Souflee
• Mar. 13 - Tunisian Meat Turnovers, Lamb-stuffed Zucchini, Stuffed Dates

EVENING CLASSES: In my Larchmont home, Thursday from 7:30-9:30 PM

• Dec. 5 - Polish Stuffed Cabbage, Potato Pancakes, Chanukah Donuts
• Jan. 9 - Moroccan Lemon Chicken, Stuffed Artichokes, Pistachio Baklava
• Feb. 6 – Ukrainian Beef Borscht, Pirozki Meat Pastries, Apple Strudel
• Mar. 6 – Cuban Chicken Soup, Plantain with Mojo, Caramel Flan

Classes are $75 per class and include lunch or dinner, wine, & recipes to take home! GIFT CERTIFICATES ARE AVAILABLE!

TO REGISTER NOW FOR CLASSES:

Send this page to a friend

Discuss this topic in our forums, or send a letter to the editors.