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Gifted Gourmet

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Posts posted by Gifted Gourmet

    Haricot Lingot

    in Kitchen Consumer

    Posted

    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... :huh:

    an online source, perhaps? :rolleyes:

    Kosher Party Guests

    in Food Traditions & Culture

    Posted

    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 ...

    What We're Cooking for Shabbos: 2004 - 2006

    in Cooking

    Posted · Edited by Gifted Gourmet (log)

    Melissa's roast turkey breast looks lovely. I only make it cold and curried, for a main-dish salad in hot weather. How did you make that turkey breast, more or less, Melissa?...

    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 ...

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    Fennel Pollen

    in Italy: Cooking & Baking

    Posted

    (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

    teeny tiny golden pollen are taken off wild fennel plants as they begin to bloom in the Tuscan countryside, then sent to us, where we hand pack them in our little spice tubes. It looks like fluffy sand, colored yellow by the sun. As special and rare as it is, wild fennel pollen is surprisingly easy to use - mix it with a touch of sea salt and black pepper and sprinkle it on to chicken, firm-fleshed fish, potatoes or almost anything really before cooking. (It's the quintessential Tuscan ingredient for anything made with pork.) It's like fairy dust for food - it makes it sparkle with flavor.

    It is rare and there in lies the problem: even in Italy his stuff is almost unknown. Even those who've heard of it have a hard time finding it. Even if you can find it, it's not inexpensive.

    Anyone using fennel pollen in their cuisine? :rolleyes:

    Q&A: Plating and Presentation

    in The eGullet Culinary Institute (eGCI)

    Posted

    Any link to a site where i can get ideas?

    Here is one of the very best resources and it is right here on eGullet:

    course from eGCI on presentation

    The final elements that will enhance your food presentations are some things you might not think of, but they are an essential part of making food look good: your imagination and brain. These need to be focused if you expect your food to look focused; if they are sloppy and distracted, your food will look sloppy and distracted.  Your imagination and brain need to be fed new ideas as often as possible as well.

    Cream cheese: Uses, brands, tips

    in Pastry & Baking

    Posted

    a) touching the cream cheese

    b) getting touched by the cream cheese, or worse yet, the cream cheese liquid that sometimes lurkes in the package

    c) God forbid, smelling the cream cheese. 

    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 .... :laugh:

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