Gifted Gourmet
-
Posts
9,607 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Gifted Gourmet
-
-
And now for something a bit different .. or "why didn't I think of this?"
Passover Salt Fix: Baked Potato Chips
When I left work this afternoon, I considered stopping at a supermarket to buy something, anything, that I could munch on. Instead I decided to take charge of the situation in a different way: I went straight home and made potato chips. They’re easy, they’re crunchy, they’re salty, they’re yummy, there’s almost no added fat, and they’re much, much cheaper than buying a bag of greasy kosher-for-Passover chips. Of course by tomorrow I’m sure I’ll be sick of eating them, and then I’ll be back to hating on the holiday.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.
-
last Sunday's Wall Street Journal that was made up of recipes that contained ingredients that are traditionally not used for Passover (mustard, soy sauce, cornstarch...). My family and friends were outraged at the editor for allowing these recipes to be published as kosher for passover. I don't have the article and can't seem to get the link. Has anyone seen it, and what do people think of this?
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 ... -
I made Melissa's tsimmes for last night's Seder and it was a Hit! My new favorite!
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!!
-
correspondents said that they had created dishes including pancake-batter funnel cakes cooked in the hash brown fryer and tortilla pizza from the oven... pots bubbled with homemade soup made with bacon, hamburger meat, ketchup and salad dressing, among other things... deep-fry the house pecan pie at Long John Silver's — when there was fresh oil... barbecued freestyle, mixing mustard, spicy hot sauce, ketchup and sugar from opened packets with chicken strips, then sizzling it all under the "baked muffins" setting in a McDonald's oven.
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 ...
sourceThe sirloin burger layered with truffles stuffed with braised short ribs, foie gras and yet more black truffles is the ultimate whopper -- at least in price. At $59 (or $99 for the double truffle version) it's officially the most expensive commercially available burger in the world. The Guinness Book of World Records certificate is hanging in the window to prove it.
sourceThe World's Most Expensive Pie2.5 Kilo Wagyu Fillet of Beef £553
1.5 Kilo matsutake mushrooms £2,250
2 bottles 1982 Chateau Mouton Rothschild £4,300
250 grams French Bleus mushrooms £13
100 grams winter black truffle £84
Four packets Gold Leaf £300
Shallots, flour, egg, fresh herbs £5
2 Bottles Louis Roederer Cristal Rose pink champagne £690
sourceZILLION DOLLAR FRITTATA6 eggs
1 tbsp chopped chives
1.5 tbsps butter
1 lobster
5 tbsps double cream
10 ounces of sevruga caviar
London club launches £333 cocktail
sourceCreated by head barman Giles Andreis, the Magie Noir features a shot of Richard Hennessy aged cognac, a measure of Dom Perignon vintage champagne and a dash of Crème de Mure.It also contains fresh imported lemon grass and lychees plus extract of yohimbe bark, an ancient herbal aphrodisiac from West Africa.
The Magie Noir is presented in a crystal glass and with a cocktail pin of 24-carat white gold, created by top jewellery designer Tom Binns.
At present the Guinness Book of Records are considering the drink for the title of most expensive cocktail in the world.
The current record is held by the Ritz Hotel in Paris for the £190 Ritz Sidecar.
World's Most Expensive Vodka Filtered with Actual Cut Diamonds
sourceThe new company's first product launch through its TransBorder Spirits USA subsidiary will be vodka imported from Poland which utilizes an industry first patented diamond filtration process. The process utilizes nearly one hundred diamonds of up to one carat in size, and results in a Vodka with unsurpassed clarity and smoothness.DIAKA Vodka, an acronym for 'diamond vodka,' represents the ultimate expression of luxury to connoisseurs accustomed to the finest products in the world. The patented process is the culmination of over five years of research and development. DIAKA introduces a new standard of excellence and quality in the spirits market place: it is The Platinum Standard.
Marketeers 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
-
I'm thinking that a lime sorbet would go really nicely, but I don't know if sorbets are Kosher. Would it be ok?
source for this informationThe following Orthodox Union certified Dreyer's and Edy's SORBET contain no dairy ingredients, but are labeled OUD as they are produced on dairy equipment:Apple Cinnamon Whole Fruit Sorbet
Boysenberry Whole Fruit Sorbet
Blueberry Whole Fruit Sorbet
Lemon Sorbet
Mango Whole Fruit Sorbet
Mandarin Orange & Passion Fruit Sorbet
Raspberry Sorbet
Strawberry Sorbet
Tropical Whole Fruit Sorbet
The following information was from the Orthodox Union's Daf HaKashrus on January, 2003.
The following OU certified Haagen Dazs Sorbets contain NO dairy ingredients of any sort, but are labeled OU-D as they are processed on dairy equipment:
Chocolate Sorbet
Chocolate Sorbet Bar
Lemon Sorbet
Mango Fruit Sorbet
Orange Sorbet
Orange Peach Sorbet
Raspberry Fruit Sorbet
Raspberry Sorbet
Strawberry Sorbet
Strawberry Fruit Sorbet
Zesty Lemon Sorbet
Sorbet, if it has an OU on the label, is normally kosher .. depends on the religious observances of your hosts when it comes to Passover ...
-
How 'bout everyone else?
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 ...
-
about traditions and about sharing these gifts. Your menus all sound wonderful - I hope to see more pictures .
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 ...
-
Melissa, I'm still searching. Did you ever make your recipe with a knaidel? I think I want something more savory than sweet.
(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 ...
There is no continuum of Jewish life here; no longstanding local traditions remain. The Jews who now live in Berlin are mostly newcomers like me, making things up as we go along. I moved here from New York in 2002, to be with my German husband. Since then I have held yearly Seders with an increasingly large and diverse group of friends.The Passover meal varies from home to home ... The elements of the Seder plate (parsley, horseradish, egg, haroset, lamb bone) are always the same. And red wine is important, since each person drinks four times throughout the ceremony and more, if they like, during the meal. You would think it would be easy to pull together a Seder in Berlin, since many typically Jewish foods are mainstream German fare too: potato pancakes with applesauce, poppy-seed cake, rye bread. Sauerbraten looks and tastes a lot like brisket. Even matzo balls bear a striking resemblance to Knödel ...
-
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 ...
-
The Nutricate Receipt, an innovative new product that allows restaurants to disclose their nutritional information in a personal and customizable way... Since its inception, Nutricate has received tremendous support and feedback from customers and has been identified in newspapers and on television as a pioneer in healthy living.
The Nutricate Receipt is just like a normal receipt, but it also displays the nutritional information of your order. In addition, the receipt provides customers with fitness tips and suggestions on how they can modify their order in the future to make it a healthier meal. Here's a sample ...
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?
-
What an inspirational post! I must have a tasting-menu dinner party . . . SOON!!
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!
Even at $25 it was an incredible bargain for an 8 course dinner with 7 wines.
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"?
-
Bitterness, acidity, sweetness, astringency and saltiness (depending on the filling) are the basic tastes inherent to chocolate. The cocoa should be...
Plain/Dark Chocolate Tasting Technique:
To really taste the base and primary flavor notes, wait a few seconds after you place a piece of chocolate into your mouth. To release the secondary flavors, expand the chocolate's surface area by chewing five to ten times....
Filled Chocolate Tasting Technique:
Place the chocolate in your mouth and let it melt for a few seconds to release the base and primary flavor notes of the exterior chocolate....
Passover 2006–
in Food Traditions & Culture
Posted
and Kirk is now 'Denny Crane' .. highly successful Boston Legal star ... now back to Passover and its complexities ... how shall I use my U Bet chocolate syrup?? anyone?