Israeli-born chef Michael Solomonov may have a constellation of restaurants—Zahav; Dizengoff; Abe Fisher; Goldie—to his name, but at home, he keeps things more grounded. His personal style is “rustic,” he told us, with a lot of braises, stews and grains. “I’m not eating fancy!”
That sensibility informs his glorious, gloriously straightforward Hanukkah menu, too. We’ve featured his wonderfulness in the past; this year he hones in his dream latkes, his Mom’s coffee-braised brisket, and gravlax that is a snap to make. Here are his three genius Hanukkah recipes, all of which we’ll be incorporating into our Festival of Lights celebration this year. (Also, have you seen our gorgeous new Hanukkah tableware? And that Hanukkah gingerbread house?!)
1. Mom’s Coffee-Braised Brisket
An homage to his mother, this recipe is one Chef turns to for the Sabbath, Rosh Hashanah and Hanukkah alike. That’s how much it’s a hit in his home. It’s a little sweet, a little savory, and there’s coffee tucked in there, for a delightful twist on the classic Hanukkah brisket. It’s a recipe that may have well have been developed with those of you who like something savory straight from the fridge first thing in the morning in mind. Chef insists it’s wonderful cold. (Also, see: Coffee!)
2. Latkes with Gravlax
What, really, is stopping you from making your own gravlax? It’s so easy, and arguably a more economical way to get this delicious dish on the table. “A whole side of salmon is not expensive,” chef Solomonov reminded us. “And it only takes a few minutes!” OK, we’re sold: This recipe is just salmon, salt, brown sugar, dill and a little advance planning. Gravlax and latke are natural partners. This latke recipe uses a tip from chef Solomonov’s Philadelphia friend and fellow chef Mark Vetri, of Vetri Cucina. “Starting a latke in cold oil makes it tender on the inside,” chef Solomonov says. “The residual oil produces a nice crust and a crisp even skin on the outside.” Yum! Note that this recipe calls for setting your pan over medium heat, not hot. That can be the difference between a kitchen splattered with canola oil and one that’s blissfully pretty clean for your Hanukkah celebration. (Not convinced? Get a splatter screen.)
