In honour of the season of eating, drinking and being merry, we reached out to some community leaders and asked them to share their favourite holiday recipes.
Below, a cold-weather favourite from Mayor Mike Hurley’s family, then a recipe for latkes from Coun. Daniel Tetrault.
Hamburger Soup
1 tbsp oil
1 large onion, diced finely
680 g (1½ lbs) lean ground beef
1 796 ml (28 oz) can diced tomatoes, undrained (no salt added if preferred)
2 900 ml cartons beef broth (low sodium if preferred)
1 284 ml can condensed tomato soup
4 large carrots, chopped finely
4 ribs celery, sliced thinly
½ tsp dried thyme leaves
¼ tsp ground black pepper
1 bay leaf
¾ c. pot or pearl barley
Heat oil in frying pan over medium low heat. Add onions and sauté until soft but not browned. Remove to a large pot or Dutch oven.
Add beef to frying pan, brown over medium high heat (may need to do in two batches) and drain off fat. Add cooked beef to pot with onions.
Combine remaining ingredients in pot and bring to a boil. Reduce heat, cover and simmer, for two hours or until barley is tender.
Latkes
4 potatoes (unpeeled)
2 onions
Process (grate)/drain moisture so that mixture looks like oatmeal.
1 egg/1 tbsp potato flour
1/2 tbsp salt and pepper
Very hot oil to fry.
Serve with apple sauce and/or sour cream.
Bonus: Paella
Coun. Maita Santiago sent in a link to a paella dish her family loves and included a tip that her family also uses sushi rice for the rice.
Enjoy!
