'Top Chef' Gail Simmons Cooks Up Latkes For Hannukah

Hannukkah starts on Sunday and Gail Simmons, food critic for Food & Wine Magazine and Top Chef judge, stopped by the studio to show us how to make latkes in time for the Jewish new year.

Simmons also shared with us her family recipes for pink applesause and horseradish brisket, which can be found after the jump.

Simmons hails from Canada and is the special projects manager for Food & Wine. After graduating from prestigious McGill University, she came to the states and studied at the Institute of Culinary Education in New York City. Her passion for food writing started in college when she wrote restaurant reviews for her school paper.

RECIPES, PICTURES AND VIDEO AFTER THE JUMP...

Renée’s Latkes
Recipe: www.foodandwine.com/recipes/renees-latkes
Cook and Prep time: 1 hour; Makes about 40 latkes

Ingredients
3 pounds baking potatoes, peeled and halved
1 large yellow onion, cut into 8 wedges
1 cup all-purpose flour
2 eggs, lightly beaten
2 tablespoons chopped dill
1 teaspoons salt
½ teaspoon baking powder
Canola oil, for frying

Directions
1. Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off all of the liquid in the bowl and add the shredded potatoes. Stir in the flour, eggs, dill, salt and baking powder. Scrape the mixture back into the strainer and set it over a bowl; let stand for 5 minutes.
2. In a very large skillet, heat 1/4 inch of canola oil until shimmering. Spoon 2 tablespoons of the potato mixture into the canola oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel–lined baking sheet. Serve the latkes hot with Pink Applesauce and sour cream.

NOTE: Gail’s mother, Renée Simmons, uses a food processor’s shredding disk to get long potato strands that fry up extra-crispy.

Ivor’s Pink Applesauce
Recipe: www.foodandwine.com/recipes/ivors-pink-applesauce
Ivor Simmons, Gail’s father rarely cooks, but each fall, he cans cinnamon-scented applesauce to eat during the year. Adding a few plums imparts a lovely rosy hue.

This applesauce can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months; thaw in the refrigerator before serving

Gail’s Horseradish Brisket
Recipe: www.foodandwine.com/recipes/gail-simmons-horseradish-brisket

Rubbing prepared horseradish on the brisket and whisking it into the meaty sauce punches up the rich flavors here. Like most braised dishes, this brisket tastes better on the second or even third day.