This recipe has been adapted from a description in Giuseppe Maffioli’s La cucina padovana, and is probably Ashkenazic in origin.
Long ago, I concluded that the best recipes are almost always simple recipes. If it takes more than a single page to provide cooking instructions, then I usually take a pass. When it comes to Chinese recipes, simplicity is essential. I like to stick to recipes of no more than 3 primary ingredients. In this case, they are the beef, the green onions, and the orange peel. In that way, the ingredients remain distinctive. Except for the time required for marinating the beef, the actual cooking time is very, very brief.
For those a little weary of traditional chicken soup, here is a Middle Eastern variation that is sure to bring a smile to your guests’ faces. It has a few surprises.
Here we have the traditional Chanukah snack, potato pancakes, made with lots of extra zip. Let’s face it—potato pancakes usually derive their flavor from being fried in oil. These latkes have plenty of added flavor; they are fused with Cajun seasonings. This is an inspired combination thanks to Chef Paul Prudhomme. For those who may not wish to combine all the spices, Chef Prudhomme’s Cajun spices are available in most supermarkets, under the “K Paul” brand name.
Unlike in the U.S., in South Africa lamb and mutton are the most popular and widely cooked meats. I think this is the most popular curry dish in South Africa. It is important to use fresh curry powder.