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When it comes to latkes, I am a traditionalist. I can't seem to go for veggie-laden twists using zucchinis or sweet potatoes, adding spices like curry, or even gluten-free latkes. I want mine pure and simple, and fried in lots of oil.

So when I was assigned the task of making latkes for our family Hanukkah party this year, I knew exactly which recipe to turn to. My favourite traditional latke recipe is pretty darned simple. You just need to bear the, mess, oil-splattered kitchen, grease-scented home and oil-slicked skin–especially when making latkes for a crowd. But it's all worth it!

5-Ingredient Latkes

5-Ingredient Latkes

Ingredients:

1.Potatoes - I like Yukon gold.

2.Onions - Cooking onions do fine.

3.Flour - All-purpose please

4.Salt - Kosher (of course)

5.Eggs - Large

And canola or vegetable oil for frying (not counting this as an ingredient!)

Preparation
STEP 1:
Grate 4 potatoes and 1 onion with coarse grater blade on your processor. (Many purists swear to grating by hand, but I've had too many bloody knuckles)

Grate 4 potatoes and 1 onion

STEP 2:
In colander, squeeze as much moisture out of the potatoes as possible, but don't rinse. (Some people swear by rinsing the grated potatoes to keep them white, but then you rinse away all the potato starch that helps the shredded potato stick together.)

STEP 3.
Transfer potato and onion mixture to a large bowl. Using a fork, mix in 1 egg, 2 tbsp of all- purpose flour and 1/2 tsp kosher salt.

Mix ingredients with a fork

STEP 4:
On medium heat, heat oil about 1 cm deep in a large frying pan (we use an electric frying pan to get more latkes in the pan at once). Drop mixture by spoonfuls into the hot oil. (Make sure the oil is hot enough, it should bubble around the latke).

Drop by spoonfuls into hot oil

Use a fork to spread out the mixture for lacy, crispy latkes.

Spread mixture with fork

STEP 5:
Fry latkes 3 to 4 minutes per side. Turn using a lifter and a spoon, or an offset spatula to avoid splattering.

Frying latkes in hot oil

Golden and lacy

STEP 6:
Transfer to rack over towel-lined baking sheet. Serve immediately with sour cream or apple sauce. (We always ate sour cream at home in Edmonton, only when I moved to Toronto did I ever see applesauce served with potato latkes!)

Latkes for a crowd

To make ahead: Line baking trays with foil. Place cooled latkes on trays. Cover with foil and refrigerate overnight.

To reheat: Place latkes on cooling rack over foil lined baking sheet. Bake in 400°F oven until hot and crispy, about 10 minutes.

What are your favourite type of latkes? Thin and crispy, thick and puffy (like at the deli), or multi-vegetable?

Applesauce or Sour Cream?

Wishing you all a Happy and healthy Hanukkah full of light, dreidels, and loads of latkes!

Real life French teacher, and blogger extraordinaire and photograher, Mardi of http://www.eatlivetravelwrite.com invited me for a return visit to guide her enthusiastic junior chefs through another Canadian Living recipe.

This time 9 boys, most of whom are about 9 years old, divided and conquered the tasks to create Canadian Living's Pad Thai, in the Science Lab during their after school cooking program. The kids each have a cutting board (secured with a wet dishtowel) a knife and bowl. They divide up the tasks, so each concentrates on one or two tasks, then adds their ingredient to the others to complete a meal. What a simple yet brilliant approach to teamwork!

By sharing the work, the culinary whiz kids, chopped,

Make your eyes water shallots

Meticulously sliced peppers

Cutting shrimp in half

measured,

Trying to get the fish sauce out of the bottle

and sauteed ,

Frying garlic and shallots

Shrimp turning pink as they cook

their way to piping hot dinner (to take home in containers) in under 1 hour.

Ready to take dinner home

Pad Thai ready for home

What is so special about cooking with burgeoning chefs is both their enthusiasm and their honesty. When I passed around fish sauce for a sniff, I chuckled at the responses: Fish sauce, they told me, smells like, "stinky feet" "ear wax" and "Parmesan cheese."

I love cooking with young chefs, exposing them to new and sometimes unfamiliar tastes and aromas on a voyage of discovery.

It reminds me how valuable it is to have time in the kitchen (or Science Lab) with kids.

What is your most memorable kitchen moment?

Teenagers and mornings, not exactly a match made in heaven!

Especially when it comes to getting teenagers to eat before school.

If you have a teenager, you know what I am talking about- teenagers can barely get out of bed, and sometimes expecting them to eat breakfast, is well, just fantasy.

And although they can fend for themselves, in my experience,  teens still LOVE to be taken care of. So when they aren't hungry but still want a little something, a smoothie is an excellent solution.

Pour into a thermos for a quick run-to-catch-the-bus breakfast!

3 Ingredient Smoothies

1. Real fruit juice-About 3/4 cup

I like prefer the exotic fruit blends you can find in the refrigerator section of the grocery store,  but orange juice will work just fine.

STEP 1

2. Frozen Fruit- About 1 cup (slightly more fruit will give a thicker consistency)

My favourites are mangoes, peaches, strawberries, bananas (fresh or frozen) and blueberries. Freeze your own in the summer and store in ziptop bags in the freezer.

STEP 2

3. Yogurt- about 1/4 cup

Plain, vanilla, fruit flavoured, low fat, balkan, anything goes. Sometimes we even use frozen yogurt if we have it on hand.

STEP 3

Blend the three ingredients until smooth.

BLEND

You can add 1 tbsp of honey if you like it sweeter (but then it would be a 4 ingredient smoothie!).

Makes 1 large happy teenager (smoothie).

1 HAPPY TEENAGER

Click for more smoothie ideas

http://www.canadianliving.com/food/fruity_yogurt_smoothies.php

Do you eat breakfast before school? Work?

What's your favourite on the run breakfast?

I love making preserves.

Like bread baking, it is one of the most satisfying endeavours in the kitchen.

One of my favourites is Crab Apple Jelly. It takes me back to memories of my Baba Sarah, who would hang a cheesecloth full of boiled apples to drain all night.  I never paid much attention to what happened after the juice drained, but adored her ruby apple jelly and spicy apple butter.

Here are my 10-steps to perfect crab apple jelly.

Crab Apple Jelly

Recipe from Canadian Living www.canadianliving.com.

1. Start with 6 lb crab apples

2.Remove stem and blossom ends from crab apples. Do not peel or core (I halved some of mine). In large Dutch oven, bring crab apples and 6 cups water to boil.

3. Reduce heat, cover and simmer, stirring occasionally, for about 10 minutes or until softened. Using potato masher crush crab apples; cook for 5 minutes longer.

Crush crab apples using potato masher Photo Adell Shneer

4. Wet and wring out jelly bag; suspend on frame over large measuring cup or bowl.

Transfer crab apples to jelly bag Photo Adell Shneer

5. Fill with crab apples.

6. Let drip, without squeezing bag (so your jelly stays nice and clear) for 2 hours or until juice measures 6 1/2 cups, adding up to 1 1/2 cups water if necessary.

Let juice for two hours without squeezing Photo Adell Shneer

7. In large clean Dutch oven, bring juice with 4 1/2 cups granulated sugar to full rolling boil (one that can't be stirred down) over medium-high heat, stirring constantly; boil for 15 to 18 minutes or until gel stage. (SEE MORE BELOW)

Full rolling boil Photo Adell Shneer

8. Remove from heat; skim off foam. (I love this foamy stuff, I keep it and eat it like candy.)

9. Using funnel, fill hot 1-cup canning jars, leaving 1/4 inch headspace. ( I got 5 - 1 cup jars full-exactly)

Fill hot 1 cup jars Photo Adell Shneer

10. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in water canner for 10 minutes. (See canning basics). Remove to rack.  Let stand undisturbed for 24 hours.

Crystal clear and beautiful crab apple jelly

Ta Da!

Gel Stage Test

There are  3 different ways to test for Gel Stage. The one we use at Canadian Living, also known as a Plate Test.

Plate Test:
• Remove jelly from heat while doing test.
• Chill two or three small plates in freezer.
• Place 1 tsp (5 mL) hot jelly or jam on plate and freeze for 1 minute.
• Remove from freezer. Surface should wrinkle when edge is pushed with finger.
• If surface doesn't wrinkle, continue cooking and repeat test every few minutes.

Get Stage Test -Plate Test

Thermometer

You can also use a thermometer. Jelly should set at 220°F (103-105°C).

Sheeting Test (according to Bernardin)

Sheeting jelly breaks from spoon in sheet or flake.

Sheeting Test Photo Adell Shneer

What are you preserving this season? Are you a fan of  jams and jellies or pickles?

Here are a few of my favourite Canadian Living preserves.

Spiced Peaches

http://www.canadianliving.com/food/spiced_peaches.php

Spicy Dilled Beans

http://www.canadianliving.com/food/spicy_dilled_beans.php

Bread and Butter Pickles

http://www.canadianliving.com/food/bread_and_butter_pickles.php

Rhubarb Orange Jelly

http://www.canadianliving.com/food/rhubarb_orange_jelly.php

I have to admit, I am no fisherman, fisherwoman or fisher-anything. (Just a fish eater. )

In the past, I think I've held a fishing rod, maybe 3 times, catching tiny sunfish in one of the many lakes in Northern Ontario.

So when I got the chance to cast a rod into Great Slave Lake, (high on the bucket list of many a seasoned angler) I was a tad concerned if I'd be up to the task.

Greg Robertson, of Bluefish Services (www.bluefishservices.ca) hosted Food Specialist, Rheanna Kish, and I for a fish fry, one of the services he offers. A retired accountant,Greg, has the calm happy vibe of someone living his dream.

Greg boated us out to a secluded island, about 20 minutes from Yellowknife, in the Great Slave Lake.

Island fishing in Great Slave Lake Photo Adell Shneer

And then the fun began. After unloading all the equipment to turn our rock into a banquet hall, and under the guidance of Greg, I cast my rod.

Fishing in the Great Slave Lake-for real! Photo Rheanna Kish

Can you see I am a novice? Can you see the fish aren't at all afraid of me, because they know to swim away. After lots of practice casts, (and luckily without hooking anyone in the ear, or nose) I started to get the hang of it.

Seasoned fisherman, know the thrill of the tug on the rod. They understand how to play with the fish, hook it, reel it in, I on the other was a dead beginner!

Whether it was beginner's luck or a biting day in Great Slave, I got a tug and that immediate rush of adrenaline, I suppose all fishermen know all too well!

I might have hooked a fish, (YES a BIG ONE!), but in fact after that one tug, I was hooked!

My great big fish Photo Rheanna Kish

My enormous (can't you see how humungous he is) Northern Pike was a fighter. Soon he was released back into the water, realizing of course, that even novice's hooks are dangerous, but leaving me with the thrill of a lifetime.

Rheanna was successful too, but much more relaxed about the whole deal!

Rheanna's (less) Big Fish Photo Adell Shneer

In all, 4 of us caught about 9 fish. We kept 3 for dinner .

Greg, our guide filleted,

Greg cleaning our fish Photo Rheanna Kish

Dredged...

Northern Pike and Whitefish ready for frying. Photo by Rheanna Kish

Fried...

Photo Rheanna Kish

and served up,

Fish is up! Photo Rheanna Kish

a fish fry I will remember for a lifetime!

Now I can add Fishing in The Great Slave Lake to my bucket list, and check it off!

Have you ever fished in the NWT? What did you catch? Is it on your bucket list?

Post a pic I'd love to see it!

You can enjoy a delicious fish fry at home.

Try these superb Canadian Living recipes:

Cornmeal Fried Trout from "A Taste of Ontario"  October 2011 issue, on stands now!

Cornmeal Fried Trout Canadian Living October 2011

http://www.canadianliving.com/food/cornmeal_fried_trout.php

http://www.canadianliving.com/food/quick_and_easy/catfish_fingers_with_cajun_mayonnaise.php

http://www.canadianliving.com/food/pan_fried_fish_with_tartar_sauce.php

Part of the joy of travelling for many foodies is exploring new tastes and products. Here in the Test Kitchen we are no different. We especially like to share them with each other, taste, discuss and critique.

I just returned from an exceptional and exciting trip to the North West Territories with my colleague Rheanna Kish. This visit, sponsored by Northwest Territories Tourism, is part of our  Cross- Canada series, featured monthly until July 2012 in Canadian Living. Although NWT isn't slated until July 2012, here is a sneak peak at one of the exciting local products we brought back to sample in the Test Kitchen-Sapsucker Birch Syrup.

Dwayne Wohlgemuth, one third of the Arctic Harvest team invited us into his LEED home for a taste of this local treat. You can read more about Dwayne and his partners in A Taste for the North.

We sampled three of their local syrups under the Sapsucker label. Each in a 50 mL bottle and sold locally in Yellowknife, NWT for $9.oo.

The syrups they are producing are Early Harvest, Late Harvest, and Maple Birch.

Early Harvest, Maple Birch and Late Harvest Birch Syrup

The syrup is runnier and darker than maple syrup.

Birch Syrup is thinner than maple syrup

We tasted each of them.

Tasting Birch Syrup in the Test Kitchen (l to r) Adell Shneer and Irene Fong

What we discovered is that birch syrup is deep and delicious. It has a rich deep flavour with notes of molasses, soy and is slightly tart and savoury. Unlike other syrups which are used for pancakes and waffles we think the flavour profile of birch syrup will pair best with game meat, beef, cheese and fish.

In fact, last night, I marinated salmon filets with a  little birch syrup, lemon juice, sesame oil and a few chopped shallots and baked it in a hot oven.  When it came out of the oven I put a drizzle of additional birch syrup overtop. It was superb!

Birch syrup is also produced in other regions in Canada.

Have you tried birch syrup? What did you use it on? Did you like it?

This September in Canadian Living, we visit Saskatchewan in our Cross Canada Cooks series. Here is a glimpse of the good eats I enjoyed in Saskatchewan that you didn't get to see in the pages of our magazine.

My visit to a John and Shirley Bennett's farm gave me a memorable and mouth watering taste of Prairie food and pulses galore. I visited them as a part of a fact finding trip of the provinces top crops - pulses. I learned about pulses, but more than that, I learned about good old warm and genuine Western hospitality.

As an added bonus John took me on my first tractor ride!  After the tour, lunch was served to a hungry and happy group of journalists.

A first hand look at the fields from John Bennett's tractor

Breadsticks and Chickpea Dip

Carving the roast beef for lunch

My wholesome farm lunch

And lunch is never complete without dessert,

Saskatoon Berry Cobbler with Ice Cream

You can find the recipe for this cobbler, homemade mustard and a delicious chickpea dip, supplied by chef Moe Matthieu in September 2011 Canadian Living.

Check out our Saskatchewan harvest menu online at Canadian Living.com.

To continue your Saskatchewan tour visit our slideshow Canada Is Full of Beans online.

After all those good eats, I enjoyed one of my most memorable runs along the South Saskatchewan river.

What was your most memorable farm meal?

Cheers!

Adell

I was thrilled to be invited to be the guest chef by Mardi Michels', of eatlivtravwrite to her Les Petit Chefs for an afternoon of cooking with her after school club.

Ten red cheeked exuberant chef's, aged 9 to 11,  pitched in to make two fabulous and easy dishes from Canadian Living's Make It Tonight updated collection, Tex-Mex Tomato Rice Soup and Chicken Piccata Linguini.

A pair of students each manned a station equipped with a science lab hotplate, cutting board, chef's knife and bowls and proceeded to make culinary magic

They chopped:

Chopping carrots for Tex-Mex Tomato Rice Soup

Chopping garlic for Tex-Mex Tomato Rice Soup

stirred,

Stirring Tex-Mex Tomato Rice Soup

chopped some more,

Chopping parsley for Chicken Piccata Linguini

grated,

Grating parmesan cheese

and fried.

Frying chicken for Chicken Piccata Linguini

A team of 10 little chefs made dinner to take home to their families in two busy hours.

Tex Mex Tomato Rice Soup ready to take home

Chicken Piccata Linguini for take home

I was delighted and amazed at how Mademoiselle Michels guided her little cooks in the makeshift kitchen. These kids had no issue with chopping jalapenos (gloves provided) or touching raw chicken (washing up right away).

I can't wait for our next foray into Science Lab cuisine.

So the next time you think you might not have the right equipment for the job, just remember what these little chef's accomplished, with basic equipment and loads of confidence! Bravo!

What memorable dishes have you made with just a hotplate?