Gifted Gourmet

Not to be outclassed by bloviatrix and Comfort Me's menus for this holiday, I offer my humble meal: Le Menu du Shavuot ... dairy, of course .... making a Greek salad with hearts of palm and kalamatas, garlicky vinaigrette rolled lox wrapped around Boursin with scallions, sliced into "coins" on pumpernickle corn flan (new item to the repertoire) gazpacho Andaluz avec creme fraiche salmon filet poached in lemon butter roasted Vidalias in their skins a cheesecake... purist mode here (a small one which I will serve on a fresh strawberry coulis), Bartenura Moscato di Asti

Bloviatrix, you get an entire five hours of sleep?? How unorthodox of you!! and at 2 a.m. there is no better place to be than eG, and we both know that only too well!!

And this is a good thing in all respects, no?? Last night I had a conversation with bloviatrix about something which struck me as rather Shavuot-appropriate: it is a holiday which might aptly be considered a "blintzkrieg" ... and she added "Oh, yeah, I can see it now: tiny packages of cheese covered with dough dropping by the millions from jet planes." I think she has a great visual in that!

Look forward to visiting Portland once again this summer, Extra MSG, and I promise not to "boar" you .. but will most assuredly dine upon the delights of your town! Thanks for the "heads up" on this!

Yet there is a reprieve for you, Jason .. be of good cheer!

Oops, I forgot ... didn't you tell us about some kind of a Passover ice cream you loved which incorporated those chocolate covered ring jels? Forgot you were intolerant .. always found you to be so very "inclusive", which is so very politically correct!!

Moderator Note: This topic is split from the Israeli Cows produce the most milk thread, in Food Media & News. Pan, I have thought for some time of posting on the topic of milk and Israel and, of course, have come to the natural conclusion that this is a golden opportunity to take a brief look at the Jewish holiday of Shavuous (or Shavuout, if you prefer). So I did a little checking out of traditional dairy recipes and cheesecake thread here is most appropos as well:eG cheesecake thread as is this lovely article on the holiday from: The Forward Online

I am very impressed with the photographs of the boar, andiesenji! I have never eaten boar and this certainly looked enticing! Thanks for the visuals as well as the commentary on this dish!!

-Frank Zappa -John Betjeman (don't know who said this but I loved it!

A little more of what can be done with golden beets: Golden beet caviar This is a Deborah Madison recipe and an unusual one at that!

My personal favorite potato salad recipe 3 pounds small red potatoes, cooked, peeled, and cubed 1 large red or green bell pepper, chopped 1 medium onion, chopped (Vidalia, preferably, or green onions) fresh dill, chopped ground pepper, to taste, salt, of course, as well 1/3 cup cider, or wine, vinegar 1 cup mayonnaise (best available, or homemade) Mix and chill. Tart, yet creamy. Delicious! and then this is a sweet and sour, no mayo, coleslaw: 1 cabbage, finely shredded or a 16-ounce package of shredded coleslaw mix 1 medium red onion, quartered and thinly sliced red bell pepper, cut in very thin slices Dressing: 1 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon celery seed 1 cup vinegar 2/3 cup vegetable oil Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. I don't make macaroni salads. ever! I do, however, make a carrot rapee salad, which is marvelous!

Spicy Corn Flan (NYT) Sweet Corn Flan I plan to try the sweeter version this week ... the first appears to be somewhat spicy.

Ditto on the hypocrisy of eating and not eating foods when presented by a host ... I, too, have watched in dismay some people who verbalize their "restrictions" in public while indulging themselves "out of sight" .... and as for I would say that is most illustrative of "class". When someone has made an effort to prepare a special meal for guests, either inform them privately beforehand when possible, but please don't make a show of refusing the item loudly. Simple etiquette. Being a mentsch:

I have made this with much success: Carrots with cashew butter and then this is one by Alton Brown, eG's special guest this week: Cashew sauce by Alton Brown

At his point, rumors are flying rampantly around town ... hopefully, and I believe this will happen ultimately, he will remain in this vicinity .. talent like his is something we can always enjoy here in Atlanta!

Highly recommend Adams Natural Peanut Butter which is little more than peanuts and a dash of salt .. don't let the oil which collects at the top turn you off, just stir and enjoy! Update: Adams was acquired by Smucker's in 1998: Natural peanut butters (originally Adam's)

His lack of perceptivity and general lethargy may well have contributed to his position as the "ex" of anyone ... for an "ex", prune whip is best when doled out with that fluffy creamy ExLax topping that gives it a certain "je ne sais quoi".. but at least he didn't have his Popeil prune detector set too high ...

Have you ever tried feeding them duxelles? I have sneaked this into a dish and it was consumed with gusto by a person who wouldn't eat mushrooms that were recognizable (but eats Campbells cream of mushroom soup) gak.... When I tried feeding them duxelles cleverly hidden by beautiful rib roast, and then hidden beneath the dough of their respective Wellingtons, some kind of "alarm" went off and they knew they had been duped, albeit cleverly ... It seems that the only two "Popeil mushroom detectors" sold this year in the borders of the continental US were to these two family members, I guess ... now, they even examine their chocolate mousse with deep suspicion, glancing furtively at me ...

Yesterday, I began this thread on cooking with tea and, because it includes green teas as well, might we ask that the topics be merged for ease of reading?

While I can handle the "deconstructing" of foods in public, I am somewhat less than sanguine when it is performed, within my sight, and in my own home (by company). I am sufficiently paranoid to believe that I have made a perfect dish and, by removing pieces of it, bit by bit, I consider that the most passive-aggressive criticism of my culinary abilities .... Both my daughter and husband have the audacity to dislike mushrooms and have been known to scream, in their most sonorous tones, "eek, fungus!!" to my neverending consternation... so I eschew the mushrooms and sneak them in under cover of night ...

Thank you for this incredible post, Andre! There was something here which was not dissimilar but the combination of your post and that thread make for some very engaging thought on this topic! wine and cheese matching thread from 2003

That sounds wonderful. I make a carrot/sorrel/orange soup but hadn't thought of tomato/orange soup. Is it a cream soup or ???? Actually, it is more of a broth .. and now I will most definitely go and track that recipe down for you!!

Isn't there some affinity between tomatoes and oranges? I have made a tomato-orange soup over the years that always receives warm approval ... now, if I could dig up that recipe once more ...

The one and only Bobby Flay does a whole grilled sea bass with fennel and orange zest which is delightful. And I always use orange zest in any of my cranberry recipes .. it is a natural combination of these two which works quite beautifully! ....

We are all looking forward to sharing your impressions of Soto, hearing about what you ate, and reveling in your descriptions, gentlemen! the anticipation is delicious, in and of itself!