Gifted Gourmet

collections of Islamic recipes and/or dishes The Islamic Garden .. a beautiful, informative website ... Islamic dishes with and without vegetables on this list...

thread on how dishware enhances the food presentation See if that doesn't answer some of your question ...

Cold green bean salad from Food Network and it is simple and pretty!! Simplest of all green bean salad Cold green bean salad with bacon

Here you will find the collection of digests for a number of media which are located in the Southeastern states. This week's Southeast Forum Digest includes, in alphabetical order, by city . . . The Atlanta Journal-Constitution offers, as its lead article, a bevy of appetizers for the holidays article worth checking out: Recipes that accompany this article: Empanadas de Picadillo Moroccan-Style Chicken Phyllo Rolls Baby No-Fry Egg Rolls Barbecue Pork Buns Mushroom Turnovers Access Atlanta of the AJChas a review of a local restaurant called Grace 17:20 which sounds religious but also intriguing: Atlanta Creative Loafing offers a number of interesting articles: * Six standout books to sate a smorgasbord of appetites BY BILL ADDISON Addison's suggestions: Ruth Reichl's The Gourmet Cookbook (Houghton Mifflin, $40) Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill (Artisan, $40) Cornbread Nation 2: The United States of Barbecue (The University of North Carolina Press, $17.95) Sweet Stuff: Karen Barker's American Desserts (The University of North Carolina Press, $29.95) Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen (Scribner, $35) Alan Richman's Fork It Over: The Intrepid Adventures of a Professional Eater (HarperCollins, $24.95) * Not by bread alone Soggy, sloppy food prevails for now at Fat Louie's BY CYNTHIA WONG * Giving thanks, Moroccan-style A holiday visit to Imperial Fez BY CLIFF BOSTOCK * Bowl me over Six pasta joints to warm your innards on a chilly Atlanta day BY BILL ADDISON * Chef's Table Power to the Fifth BY SUZANNE WRIGHT * Righteous, dude Damn fine pub grub at mellow Righteous Room BY FLORENCE BYRD * Kitchen Witch Pass the pate, love BY KIM O'DONNEL * Liquid Diet Eye-opener BY TONY WARE * Eat, drink, get Rudolph-faced The 12 annoyances of Christmas defy moderation BY TAYLOR EASON The Charleston Post & Courier has one main article which might be helpful for those of us who anticipate a holiday crush of activities: and there are numerous recipes and suggestions ...The Charlotte Observer has a number of pre-holiday pieces which might be to your liking: Kathleen Purvis' Make it fast Turn your kitchen into a haven from holiday rush with tips from this chef, Johnson & Wales University instructor Jerry Lanuzza * MORE FAST TIPS: 10 Pantry Stuffers * JOURNAL Much done, and much to do * WINE Mention in movie boosts winery Charlotte Creative Loafing has several articles worth reading this week as well: * Major Mojo Revision A Cuban revolution for the taste buds by tricia childress * Hello, Deli Now that's a sandwich! by tricia childress * Eye On The Prize Perseverence pays off for local chef by jana k. nordstrand * Visions Of What? Sugarplums revealed by linda vespa * Good Eats Our critics' guide to recommended restaurants in Charlotte Memphis Commercial Appeal this week: * Simply Italian and consistently Bari, with no red sauce allowed * A&R Bar-B-Que * Azalea Grill * High prices need some vine-tuning What's red and green and juicy and causes sticker shock? * Lots of gourmet treats await discovery in the online aisles The Nashville Tennessean offers a variety of festive articles this week: * Melting pot Take a trip around the world by sampling ethnic desserts you can find in Nashville: * Light up the night with Winter White * Cookies for Christmas * Melting pot * Fake-believe * Pair soup, salad for nice supper * Sausage helps cure turkey, ham hangover * One-pot meal does double duty The Orlando Sentinel has their food editor Heather McPherson's article Make yuletide bright, colorful when you toast season The Raleigh News & Observer offers its readers a number of interesting articles which relate to food and the holidays: * Kids get into action UNC-Chapel Hill and Gatorade form $4 million partnership to help prevent childhood obesity. * Pass the fish, hold the statin Exercise and fatty fish can help protect us from heart disease. * The Wine List Each week, a Triangle wine shop recommends wines in three price ranges: under $10, $10 to $20 and more than $20. Wines mentioned are available locally; prices are suggested retail. * Recipes to serve up gratitude These books will be a welcome addition to the collection of someone who loves to cook * Artful dishes from Blue Ridge Recipes are included! Have a great week, stay warm, and enjoy your holiday preparations! Check back next week for more recipes in the media outlets of the Southeast!

I do the same thing and opt for something like an apple cake, much as you have said here ... it is just the idea of using parve margarines in place of butter or a nondairy coffee creamer which make me feel uncomfortable and I, too, have a kosher kitchen requiring ingenuity to produce proper kosher desserts ... I had some excellent parve desserts in Hotel Ramat Rachel in Jerusalem but I have no idea of what substitutions were made by their chefs ...

Apparently any number of people call it this: Tomato gravy .. really!

The Sanity of Frying with Goose or Duck Fat So, Donald Duck and Mother Goose ought to be buying their plane tickets to Buenos Aires about now ... Happy Hanukkah, no matter what your fat of choice ...

Perhaps because I am so intimately connected with the Southeast Forum on eGullet, this website was precisely what I was looking for when this topic came up: The Southern Shrimp Alliance and the inevitable question of how this situation evolves with China will be of considerable interest, not only to us in the Southeastern United States ... Latest news from the SSA I certainly have to agree with Cynical Chef on many of his comments in this thread... but here is what especially interests me in regard to the Southeast US: SSA Press Release on this topic

Kulfi style ice cream, pistachios, and picture to match (check out the music on this webpage..) Kulfi is Indian style ice cream with the nutty taste of pistachios and a touch of rose water, Tonyy ...

Tony, if you had clicked on my post link above on Minus 8 recipes, you would have found these salad dressing recipes: http://www.minus8vinegar.com/recipe_d02.asp Vinaigrette ... http://www.minus8vinegar.com/recipe_d03.aspWalnut dressing ... http://www.minus8vinegar.com/recipe_d04.asp Bleu cheese dressing... http://www.minus8vinegar.com/recipe_d05.aspHoney mustard dressing ... all dressings made with Minus 8 .. I am awaiting delivery of same momentarily! and, at these prices, I may well opt for the simplest of the bunch, just to taste the very essence of the vinegar...

So, as we place blame upon busy schedules, ease and speed of food preparation, advertising, and other betes-noirs of the food "scene", my question is simply this: Has the recent spate of cooking academies, food websites, food television and magazines, and so forth, spawned a new generation of food 'cognoscenti'? 'Educated' and sophisticated palates emerging through knowledge? And, was it always thus?

Ah, Rogov, you have indeed touched upon a topic near and dear to my heart on parve desserts and the substitutes employed therein .. there is absolutely nothing equivalent to using real cream and butter ... nothing comes even close and I have tried many times to make those substitutions, only to be dismally saddened by the results ... and often simply avoid them .. as in "I'll have the fruit plate, please." "abomination" is a good word and makes precisely the right impression.

I read the background on this impressive wine vinegar and ordered a bottle for my own kitchen! Read more about Minus 8 here to see how it is produced and why it is rated #1 by Forbes! Minus 8 Wine Vinegar recipes

Will do! Easier to get reservations too, I imagine!

Exceptional work in all respects, Ellen! How I wish I could take this type of trip myself! Thank you for sharing the adventures with us!

What a marvelously creative idea-filled article, Katie! Much appreciated and look forward to doing a little latke experimenting!

Tonight I plan to try these .. looks delicious and simple! Nigella Lawson's Apple Latkes eG thread on "alternative lifestyle" latkes ... And then there is Hanukkah beer! (this loads slowly...)

It is very sad to watch the slow decline and ultimate demise of a once-successful operation ... I have witnessed the same thing on occasion here in Atlanta ... thanks for the detailed description of your meals there ... luckily, when you are back in New Jersey, there are many better-than-acceptable options!

I make a pretty cool Dijon vinaigrette for my salads so this is worth a try with artichokes as well: In your food processor, process up 3 individual garlic cloves with some fresh parsley add to processor: 1 teaspoon salt 1/4 teaspoon freshly gound black pepper 1 teaspoon prepared Dijon mustard 1 teaspoon paprika 1/3 cup wine vinegar 2/3 cup of a combination of olive and regular vegetable oil Process until smooth .. chill and let flavors meld ... mmmmm

Which, specifically?

While the holiday of Hanukkah traditionally is celebrated with foods cooked in oil to commemorate the miracle of the oil lasting for eight full days, not all latkes must be made from potatoes .. some variations on the theme are right here: nouvelles zucchini latkes turnip latkes vegetable and feta latkes Italian latkes sweet potato latkes corn lowfat latkes Israeli spinach fritters Of course, I love to make and eat potato latkes myself ... Have you tried any variations on the typical latke yourself?

Nothing wrong whatsoever.. that is all that is there now .. the other dipping sauces in that list are mine .. from my head actually ...

dipping sauces for artichokes Pesto Mayonnaise Dijon Vinaigrette Tarragon Mayonnaise Lemon Butter Sauce from cookingvillage.com:

I took my vegetarian daughter to Manresa for the tasting menu, spoke with Chef Kinch beforehand, and we were quite impressed with his selection of items which were good for a vegetarian, and for me who eats all manner of things ... very creative man!! It was terrific!

Exactly why it has been resurrected here at this point in time! It was a fantastic post by jeffj ... and he did a superlative job of the pictures! And I have to agree with you as well, LoveToEatATL, this town has come a very long way when it comes to fine dining!