Gifted Gourmet

And now for something a bit different .. or "why didn't I think of this?" the most obvious snack of all Passover Salt Fix: Baked Potato Chips plus this .. a pictorial on matzo brie

Carrots Rapee 1 pound carrots, peeled, finely shredded 1/4 cup fresh orange 1/4 cup balsamic vinegar 1 teaspoon dijon mustard 1 tbsp. finely chopped fresh ginger 2 tbsp. canola oil or an olive oil 1/4 cup chopped fresh Italian parsley Place the carrots in a colander to drain for 1/2 hour.... in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger .. then drizzle in the oil.... transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley .... and toss well. Cover and chill until ready to serve.

Yes, FoodieRD, I read it in my subscription to the WSJ and I was not particularly surprised to find all manner of non-Pesach ingredients involved. I seriously doubt that the recipes were intended for anyone observant in the least. They would have immediately seen the use of various ingredients which are not permissable ... Oriental style dishes don't lend themselves to Passover actually ... I think that the WSJ was trying to say that this was one variation on Passover cooking. But it was not for anyone serious about kashrut on this holiday. Doubt that it is online because few of their articles are ... someone will find a link ... one person here knows how to do this when I don't .. maybe in that way, we'll be able to read the recipes ... Thanks for bringing it up .. thought I was the only one noticing the irony ...

lots and lots of kosher restaurant links .. with phone numbers !! however, that said, I rather imagine that many of the owners closed for a week-long vacation with their families rather than going through the kashering of their kitchens to serve customers ... I would have done so .. and there are only 3 days when they would be open for business .. all the rest are full yom tovim ...

Very pleased that you enjoyed both preparing it as well as eating it ...

So, a hypothetical question might now be posed here: Knowing what you do about the popular fast food outlets, what combinations do you think might be possible? Mixing a Horsey Sauce from Arby's with maybe a different sauce from another chain .. what might be the outcome?? Go for it! wild and wacky imaginary combinations desirable!!

article from the NY Times Ever consider this aspect of fast foods? when the menu gets tedious and boring, create something unique ... interesting ...

Daniel Boulud's world's first $99 hamburger ... source source sourceLondon club launches £333 cocktail sourceWorld's Most Expensive Vodka Filtered with Actual Cut Diamonds sourceMarketeers do not sell products, they sell dreams to believers.

You might enjoy listening to Linda Wertheimer on NPR discussing kosher-for-Passover Coca Cola

The pleasure is all mine to be sure, Miss Amy ... Google Gourmet

source for this informationSorbet, if it has an OU on the label, is normally kosher .. depends on the religious observances of your hosts when it comes to Passover ...

zzzzzzzzzzzzzzzzzzzzzzz ..... yep, stuffed like a turkey before Thanksgiving ... burp!

Seder plate with symbolic foods (see below for the symbols) Veal breast with confetti stuffing Sliced stuffed breast of veal: Port wine with apples and cranberries, orange zest Cranberries completed Green salad with peppers and olives Farfel stuffing casserole: sausage, veg, peppers Charoset ... The seder plate symbols stand for: Mortar or Charoset (in Hebrew): A mixture of apples, nuts, spices, and wine or grape juice. It symbolizes the mortar that the Jewish people used to build and keep the bricks together when they were slaves of Pharaoh in Egypt. During the Passover Seder, the Charoset is eaten with Matzah, Karpas, and the Bitter Herbs. Roasted Egg or Beitzah (in Hebrew): The egg symbolizes a few things. The roundness of the egg resembles the earth and life which constantly is moving in a circle. An egg is the traditional food for mourners and was brought to Jerusalem after the destruction of the temple. Since Passover is celebrated during the spring season, the egg represents spring time. Bitter Herbs or Maror (in Hebrew): The bitter herbs symbolize and helps us to remember the bitter times the Jews had to experience while slaves of Pharaoh in Egypt. The common food used on a Seder plate is horseradish. Some people use the horseradish in the jar while others will use fresh, and slice pieces from the horseradish root. Shankbone or Zeroa (in Hebrew): This is considered the Passover offering. The Pashcal lamb was sacrificed as the Passover offering the night the Jewish people were fleeing Egypt from Pharaoh. A Green Vegetable or Karpas (in Hebrew): Karpas symbolizes the spring time. It also symbolizes the bitter times the Jews had to endure in slavery. It is believed the stem of the lettuce is bitter and as it grows up from the ground, the leafy part begins to taste less bitter. The Karpas is also used to dip into the salt water at the beginning of the Seder. Salt Water: The salt water is placed on the table as part of the Passover Seder. This symbolizes the slaves sweat and tears while they were slaves of Pharaoh in Egypt. The seder concludes with the words: L'Shanah HaBa'ah B'Yerushalayim, Next year may we be in Jerusalem!

I cover my kitchen counters with lucite for Passover ... in this way, no chametz can touch the Passover foods ... Pullet in the soup .. waiting for matzo balls no doubt .. Stuffed cabbage for my sister-in-law who loves the stuff ... Seder plate ready to be filled for the seder ... Tablecloth is covered with plastic over my tablecloth ... more rules for this unique holiday ... "faux oatmeal" cookies: made originally by my husband's beloved grandmother Chaya Sarah Goodman in the "old country" .. she never measured .. I demanded accuracy ... she was aghast .. I got the recipe after a bout of tears ...

Oh there are always more pictures ... even my Ispanky porcelain Avraham looks ready to drop from the rigors of Pesach:

Don't like thickeners during Pesach .. too much trouble given the few kosher l'Pesach alternatives .. I opt for reducing the liquid in a separate pan and then adding it back into the main dish later on ... my own idiosyncracies ... Gefilte fish made ... will grate the fresh horseradish before the seder begins ... Chicken soup made with a large pullet smells very traditonal ... matzo balls made with flecks of fresh parsley look lovely bobbing in the pot ... Farfel cookies made from my husband's grandmother's old country recipe always make him happy .. house smells so sweet ... Stuffed cabbage is ready ... sister-in-law's insisting upon this actually turned out to be good for all of us ... Tomorrow the baking of cakes, stewing of dried fruit, stuffing the veal breast with my farfel calico stuffing, salads and homemade dressings ... a few vegetable kugels, port & fresh cranberry sidedish ... yeah, it all gets done somehow ... Just really tired ...

(sigh) one last stab at your "memory" tzimmes ...Tzimmes with those damned elusive knaidlach ...

Just finished with today's shopping and cooking and relaxed with my NY Times Magazine to read an incredible article called Ghosts of Passovers Past about an American photographer who is living in Berlin and about her experiences in the newly united city of Berlin on Passover ... recipes included at the end of the article ...

rubber glove discussion here I think that there are several schools of thought on this issue ... the bacteria issue ... cutting chiles, etc ... but it does make me initially think: ooooh, a chef or a proctologist?

No, you need not spend over $100 to get something good ... I have the OXO Good Grips which is just fine for my needs ... comparison grid for mandolines discussion here on mandolines yet more discussion

weblog source After looking at the sample receipt and reading the article, what do you think of this idea? Is it: #1 a great idea! I really need this! #2 okay but not earthshaking ... #3 a horrible idea! who needs to know the details after a meal?

You still have my address, no? I would love to see you do a tasting menu with a focus upon the different types of paprika ...

When I first considered this idea, it was back in 2004 .. never did I imagine that someone would be able to do something so intricate and elaborate as a tasting menu in a home setting ...Tammy, I am beyond impressed with your 'vision' and tenacity in making all of the elements work so beautifully! No kidding! In a restaurant, the bill would top $125 if not more ... bravo for watching the cost factor as well as everything else ...Stooopid Question: does living in the same city as Zingerman's make for a more interesting selection? Could one do this type of thing in a city without such a "treasure"?

did you say you wanted hints?

Unconundrum, you must fully realize that you now have to post photos and descriptions of all of the aforementioned items ... by law it is considered negligent to merely mention what we are unable to actually see ... we need visuals!