A Cooking Experiment for Hannukuh

Last Sunday, I decided to cook some food that might be a part of a Hannukuh dinner. There are so many possibililities to celebrate the food traditions of diverse ethnic and religious holidays that this year I am going to try to incorporate some of foods into my life.

I have known about latkes as long as I can remember and had never had them.  With as assist from Blue Apron, I had a menu which included roast chicken, cabbage, celeriac and apple chutney and latkes. I bought a chicken breast to add to the chicken thighs sent by Blue Apron. I have learned from Blue Apron that the recipes they send is a suggestion and have learned to change the recipe if desired. One the past, my rule had been to follow the recipes the first time and then adjust the recipe for my taste.i will say that I am learning a lot of new technique and how to use spices to enhance my cooking.
The meal was both a failure and a success. The food tasted good. The presentation was sad. It was a meal without color.

Roast Chicken, diced celariac with onion, latkes and roast cabbage with apple chutney

I did learn I have a tendency to cook foods at a lower heat than the optimum. I suppose it is fear of burning. It means that the color on food does not have a chance to develop. I also had some apple chutney on the side for the latkes. My Blue Apron cooking project was specifically for me to learn how to cook better food. I can still say I am learning. I can also say my food is so much better.

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