Gifted Gourmet
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Posts posted by Gifted Gourmet
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Edna Lewis' Apple Cake and the recipe is right here!
Fresh Apple Cake with Caramel Glaze
by Edna Lewis and Scott Peacock
from The Gift of Southern Cooking
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I was wondering what's your favorite?
my best tzimmes recipe at Recipe Gullet .. picture included for free!
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I am so pleased with all of the incredible recipes and ideas which have been generated in this thread about how we all observe the food aspects of Passover!
We have our own personal family traditions and observe in many different ways but a common thread runs through all of this: how a family celebration can resonate in all locations, our homes, with our families in how we retell the tale of the exodus from Egypt to freedom .. very much a message for 2006, as we all know ...
Thanking each and every one of you for your input, your recipes and ideas, your warmth and for adding to the beauty of this holiday .. if I forget to say so in the busy days to come, please accept my gratitude!
And, after all of the excitement of the first two days, please post as your observance level permits ...
and a picture or two might be a nice touch as well
... thanks again for this community which we have created through our efforts at this festive holiday season ...Now I find that I am reallllly tired .. how Pam Reiss does it and blogs at the same time only serves to reinforce my personal belief that women are such terrific multitaskers!!
but then you all knew that ... 
Hag Sameach to each of you and your loved ones,
Gifted Gourmet
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Kol ha Kavod, Pam, on doing a blog in the midst of one of the most labor-intensive Jewish holidays yet!
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I need a recipe for a chicken main course using boneless chicken cutlets-- I have like 45 people, and it will just be easier to serve...
what about using the apricot and currant recipe with just breasts? any thoughts? has anyone tried it?
I can envision nothing wrong with using those boneless chicken breasts .. as a matter of fact:
you might even wish to stuff them before glazing with the apricot/currant preserves .. here is one such recipe...
Yet another recipe for Lemon Chicken Cutlets .. replace the dry breadcrumbs called for with matzah meal ...
Passover Chicken Milanese is yet another boneless chicken breast option ...
scroll down to the luscious Chicken Kiev
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review on Cooks.comWith New Orleans Food, Tom presents more than 250 great New Orleans recipes designed for the home cook, all steeped in the Creole and Cajun traditions, yet updated to reflect contemporary tastes and ingredients. From small plates (Shrimp Remoulade with Two Sauces) to main courses (Redfish Herbsaint, Root Beer-Glazed Ham) to desserts and drinks (Bananas Foster, Beignets, and Cafe au Lait), these are dishes both elegant and casual, traditional and evolved. Whether you are nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf. Now every Monday, everywhere, can be red-beans-and-rice day.This looks incredibly enticing!
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SF Gate takes on Passover in two foods
Passover gets to the root of the matter
Recipe for Firefly Bicolor Horseradish ...A long root with coarse tan skin and white flesh, horseradish stems from the mustard family and exudes a sharp heat that hits you in the nasal passage as opposed to the palate. Whole, the root is benign.... At Firefly in San Francisco, Brad Levy and his staff grate about 25 pounds of horseradish for its weeklong Passover menu. Levy adds horseradish prepared with distilled white vinegar, salt and sugar to mashed potatoes. He also mixes gold and red beets with the prepared root for a vibrant bicolor garnish for gefilte fish. The sweetness of the beets tames horseradish's heat, rendering it safe for consumption, even for the uninitiated
Recipe for Cinnamon-Scented Artichoke Chicken Saute ...Waldman, says artichokes are part of the Passover festival, which celebrates the coming of the spring harvest as well as freedom. She scents an easy saute of artichokes and lamb or chicken with cinnamon. "There is a bitterness to it," she says.working link to Recipezaar: Chocolate Expresso Torte... see Miraklegirl's post above
now this looks like a real "find"! Thanks!! -
The book, encore: NYTimes review of this book
It is always a pleasure to see France through a fresh pair of eyes. Child savored every sight, sound, taste and smell of this exotic new world. "I had stumbled into an exciting street devoted entirely to brothels," she writes of her first forays into Marseille. Whoopee!, to use a Childism.The prose, direct and energetic, abounds in one-word summations like phooey, marvelous, yuck, and yum. Every day in France brought a thrilling new discovery, but Child's capacity for wonder and delight coexisted with "show me" skepticism. When a woman in Marseille tries to tell her that real bouillabaisse never, ever includes tomatoes, she tosses that opinion ...
Ain't this the all-time truth:
It is a wonderful picture of the most successful American export to France since Benjamin Franklin.Thanks, again, Julia!
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I read this recently about trends in the food business for 2006 ... depends upon what publication one is reading:
Wellness Foods
Specialty Cafes
Textures in Foods
BBQ and Ethnic Cuisines
Organic Foods
Tea
Online Specialty Foods
Do-It-Yourself Meal Preparation
One-Product Restaurants
Chocolate Cafes
another source thinks this ...
another source is certain that we'll see ...
Exotic fruits, white tea and small plates and bites are set to become more popular with consumers this year, as more people opt for “healthy,” “fashionable” and “adventurous” foods, says a new report.“Fruits such as mango, papaya, and pomegranate ... Other exotic fruits, or “superfruits,” that consumers will opt for to boost their mood and energy levels include guava, lychee, pomelo, yuzu, and tamarind as well as berries such as acai, guarana and goji "Sales of premium fruit are on the rise in the US, as are sales of ethnic food in general.
White tea is also set to enjoy good growth, according to the CCD's latest trend report.... white tea is now cropping up with ever-greater frequency on our radar. White tea's subtle taste allows it to be flavored in any number of ways,
“Food-fashion-forward” restaurants have picked up on this trend, serving a number of small plates such as Mexican and Thai tapas,
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Thanks for this, Michelle!
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I made the Orange and Ginger cake as a trial run for Passover and it is fantastic. It is moist, orangey with just enough of a ginger kick.
I am definitely serving this next week.
and the recipe is where, Michelle? Is that the one with the chocolate in this thread?
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They are both guides with a common subject under review but their approaches are so different that they may as well be considered entirely different products.
I am in complete agreement with you on your analysis of this, gruyere ... and I find it quite exciting that Michelin will be "covering" the Bay Area with their truly critical eye (and tongue!) and will be offering insight and a culinary comprehension missing from Zagat ...
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A sponge cake is a traditional Passover favorite and contains no nuts usually ... as for making a cake nut-free? Make any cake and just skip adding nuts or seeds .. should be simple.... plain fudgey brownies ... my mother can't eat nuts either so I just don't use them .. no one even mentions the "loss" ...
even the charoses I make for Mom is nut-free!
Kosher CookingDo remember that young children and those with nut allergies must avoid nut based desserts. Refer to some nut-free recipes to give these sort of Seder guests a choice or replace the nuts with matzoh meal. -
Michelin introduced its first American guide -- New York City -- in November, giving four restaurants out of 507 reviews its coveted and rare three-star ratings. ... The San Francisco area has some of America's best-known restaurants including Chez Panisse in Berkeley ... Thomas Keller, the owner of another renowned Bay Area restaurant, French Laundry in Yountville in wine country, was the only American chef to gain three stars in the New York guide for Per Se...."It's wonderful for us in San Francisco," he told Reuters from the kitchen of French Laundry. One American and four European inspectors have already started to dine anonymously across the San Francisco area, and the new guide is expected to be published in October.
Interesting?
What is your thinking on this new guide?
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My food fears/phobias/aversions are pretty simple: I really don't like to eat tongue, because of all that papillae tasting back at me.
Everyone who makes a tongue dish usually peels it ... which takes care of those pesky papillae ...
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but wait, here's the produce in Maine!!
of course produce ripens differently depending upon the location ...
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Welcome to the SE Forum, whifflechef, and we greatly appreciate your information on Nashville!
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The first answer can be explained most fully here
The second response is: I did .. check out the post.
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Perhaps somebody else has it.
Joyce Goldstein's Cucina Ebraica contains two of my favorite Passover recipes:
Roast Chicken with oranges, lemons, and ginger
Italian Passover recipes for both Seders
Minestra di Riso per Pesach
Passover Chicken Soup with Rice
Muggine in Bianco
Striped Sea Bass in Gelatin
Spinaci Saltati
Sauteed Spinach
Capretto per Pesach
Passover Kid
Matza Coperta
A Matza Omelet
Ricciarelli di Siena
Sienese marzipan pastries delicately scented with orange
Second Night:
Minestra di Sfoglietti per Pesach
Passover Pasta Soup
Spigola Arrosto
Roast Snapper.
Artichokes
Torta del Re
King's Cake, a heavenly almond cake
a bit of background on Passover in Italy
the Nazis began deporting with the same frightening efficiency they displayed elsewhere. Those who had advance notice either went into hiding or took to the hills; Edda Servi Machlin, whose father was the Rabbi of the Tuscan town of Pitigliano, joined the partisans in the wild hills of the Maremma region.she didn't forget her homeland, nor the foods her family ate. Quite the contrary, she has lectured widely on Italian Jewish life, and gathered her recollections of life and cuisine into a delightful book entitled The Classic Cuisine of the Italian Jews.
Speaking of Passover, she says, "Other differences [with respect to the Eastern European Jewish Seder] stem from the fact that some foods which are not considered Kosher by the Ashkenazim are permitted by the Italkim or Sephardim and vice versa.
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source from last summer:
Sushi appetizers at neighborhood sushi restaurants might soon be served in brightly colored wrappers made from familiar vegetables and fruits, offering a fresh alternative to the traditional seaweed... Agricultural Research Service (ARS) scientists are experimenting with dozens of delicious, attractively colored wraps. For example, they've tested a bright-orange carrot-based wrap to encircle a cucumber, garlic and rice filling, and a deep-red tomato and basil wrap to hold a spicy tuna and rice filling.Currently: from Frieda's website
These little, square wraps are brimming with color and are the perfect canvas for any chef’s creativity…whether you’re a seasoned veteran or a curious novice. Frieda’s Colored Sushi Wraps are paper thin and extremely flexible but don’t think for a second that they won’t stand up to the rolling and wrapping. The wraps offer an amazing combination of strength and durability and are ready to create ...Question for you: is this something desirable? I always think that the natural colors of foods, especially sushi, are appetizing in their own simple and pristine way .. or am I alone in not finding color wraps an interesting phenomenon?
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How could they pass over Greenville!? Surely there is a top ten category for cheap meat n three's.
I'm moving.......
If you continue to cook in the same manner as you do currently, John, surely someone on some travel & food site will drop in and pronounce 33 Liberty "a hidden treasure worthy of national recognition" ... but unsure when this might occur ...
there must be a Michelin Guide covering the delicacies to be found in their Meat & Threes of the Known World ... edition. -
Interestingly, I am even more keenly aware of things which might bother me now but which I had failed to consider previously ...
.. Maybe now I will avoid anything made with monkfish and peachskins or tomato innards and which is served on a spoon or stick ...
Truly! fear grips my heart! Maybe I should have thought this through more carefully ...
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NY Times article on the holiday
It's Passover, Lighten Up By JOAN NATHAN
So it will surprise many Jews — it certainly surprised me — that among the profusion of products that most Orthodox certification agencies have approved for Passover are not just baking soda, but also baking powder. Some rabbis are lifting other dietary prohibitions that they say were based on misunderstandings or overly cautious interpretations of biblical sanctions, and because they want to simplify the observance.The Passover table has changed in many ways. More than 21,000 kosher for Passover items are available in the United States, with 500 new ones this year ... With such items as Passover pasta (made from potato starch), quinoa salads, tricolored matzo balls, and ingredients like grape seed oil, kosher organic chickens and matzo breadsticks, a lot of the suffering is being taken out of Passover.This is a very interesting article on levels of observance ... what do you think about what it contains?
Recipes here include:
Recipe: Moroccan Shad With Fava Beans
Recipe: Sesame Vanilla Passover Cookies
Recipe: Orange-Almond Cake
Recipe: Double Chocolate Mocha Drop Cookies
Passover 2006–
in Food Traditions & Culture
Posted
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!