Gifted Gourmet

Rhubarb ketchup recipe by Jean-Georges Vongerichten ...

and their menu on their website is right here ...

You might enjoy this on fillings for pasta .. right here on eGullet in fact: Potbelly Ravioli of potato, arugula (rocket), lemon, pecorino

now this looks fabulous! Celeriac, Stilton, and Apple filling .. very different ...

Chinese Ravioli with Ginger Cream Sauce is another option: recipe here

This ravioli recipe Ravioli Con Granchio – A Celebration of Crab looks quite lovely ... and there are a number of exotic looking ravioli recipes here to look over as well ...

This is all I could find ... substitute another bean for yours ... haricots lingot du Lauragais are not available in the USA; thus, when one makes cassoulet, perhaps a Cassoulet de Toulouse, one can use the "Mogettes de Vendée", a white kidney bean with a flat extremity - in other words, another haricot lingot... an online source, perhaps?

Bernaise, your hospitality for these kosher guests (as well as everyone else)is exemplary .. how very gracious you are in making your guests' comfort a primary focus on this occasion! There is nothing so appreciated as knowing that a hostess has studied the options available and acted with care to assure their proper execution in preparation! Bravo, hostess with the mostest, as one once put it ...

Because I wanted to focus on the latkes this week in particular, I simply put it in the oven with some olive oil, smoked paprika from Hungary, Maldon salt and ground pepper ... very simple ... Yesterday, Miriam, I had lunch with Michelle Kemp and David Nordell, Swisskaese and Tapenade respectively ... we shopped at the very gourmet, very au courant, Trader Joe's here in Atlanta and they bought several kosher items which appealed to them ... we had a vegetarian Chinese lunch and had a ball chatting about food in Israel, politics, and travel .. what a fantastic couple! Thanks to our postings on eGullet for making this meeting a reality ...

(bumping this topic up) This is supposed to add new dimensions to one's cooking and it is sold widely now on the Internet ... Zingerman's sells it Anyone using fennel pollen in their cuisine?

Sure thing, Chef Brock .. Coast and Cazon both have really delicious fish tacos ... hope you can get to one of them and try them out ...

a holiday gift from my daughter .. to add to my Fleur du Sel and Maldon collections ....

You'll find that monkfish liver is discussed right here .... .. enjoy the reading!

Here is one of the very best resources and it is right here on eGullet: course from eGCI on presentation

Young cannibal (to his mother): Mommy, Mommy, I hate my sister! Exasperated mother replies: then just eat the noodles ...

somewhat like this from the Container Store?

I think you have struck paydirt for your request ... check these out: International recipes for Christmas Christmas foods/recipes from: Egypt France Greece Hungary Italy Japan Mexico Poland

Gee, I never thought of doing this! Using this thread as an assessment tool .. a gauge to answer the eternal question "How am I doing?"

This might be a a good place to begin your search ... I personally like the Cuisipro Food Mill-Stainless ...

I would imagine that there are a number of good choices in that area ... take a look at these options ...

I simply open the package (gingerly) and use a spatula to put the block into the food processor .. no need to touch, smell, or become "intimately connected" to the white blob ....

Ditto here .. never could enjoy that either .. I like the blandness of the cream cheese with a touch of vanilla and/or citrus ...

and that was precisely what my guests did last night! I tried to divert their attention with a big plate of crispy latkes, but, alas, to no avail ...

I am a huge cream cheese fan .. made smoked salmon cornets last night filled with cream cheese, butter (for good mouthfeel), freshly ground black peppercorns, fleur du sel, and green onions .. it was definitely delicious next to the potato pancakes ....

Take a look at this .. it has a great deal of information as well as a few recipes: from eattheseasons.com.uk or even this