Gifted Gourmet

Should you think you can only shmear with a cream cheese or butter spread, please realize that Emeril shmears his chicken liberally with gaaaahlick! and I have made and loved that recipe for ages!

This is from the article in the Forward, cited above in the first post:

In looking at one of the online dictionaries, it was comforting to find that the word shmear was wedged comfortably into this grouping: shlemiel shlep shlimazel shlock shlockmeister shlub shmaltz shmear shmegegge shmo shmoose shmooze shmuck shnook shnorr And, should you be somewhat familiar with Yiddish, this will make you smile as it did me! When I was a teacher, I could have had the students attempt to put them into a sentence! Back to the food aspect, here is a recipe for Yankee Bagel Shmear made with avocados ...

Just ripped the Passover pages out of my current Gourmet Magazine .. *don't know which, if any, of these recipes are online .. here's what is in this issue: *Wine Cake with Macerated Strawberries *Veal Meatballs with Braised Vegetables Chocolate Hazelnut Torte *Fried Chicken with Spring Salad Black Sea Bass with Sweet-and-Sour Orange Rhubarb Sauce *Almond Thumbprint Cookies Those with an asterisk, I will try this Passover ... the photographs make them all look, well, you know, incredible! *update! the recipes for these are right here in Gourmet Now I really think that this is really worth a try and I have a bottle of saffron threads unopened from my last trip to Trader Joe's ...SAFFRON CHICKEN BROTH WITH SPINACH MATZO BALLS

article in the Forward So what does "a shmear" actually mean to you today? Is it one of the infinite variations of cream cheese and/or butter on your hot bagel? and if so, what's your personal favorite shmear? "a large spreaded schlop of cream cheese usually schlepped all over a bagel." is decidedly my favorite definition! schmears thru the years: shmear of warm chevre on rye, a shmear of mayo, and a shmear of chicken fat have all come up in eGullet threads ...

and your address might be, Andi??? I love raw beef in any way shape and/or form!! Not gross at all! You have read Steak Tartare World Cup, Who makes the best raw beef??

Here in Atlanta, the odds of my locating a kosher l'Pesach chestnut paste are infinitesmally small .. but I may go with the nouveau California charoset ... in tribute to my daughter who lives there

Thinking of making it before Passover to see how it comes out (which I will report to you!) but also because I like to "experiment" with variations .. like how I might make the broth of something different .. maybe a spinach broth with some mushrooms, or something sweet & sour ... I love to try out all sorts of permutations on an original recipe .. no doubt because it relieves the boredom of making the same thing year after year ... my parents were Reform Jews and my mother ..(now 94, which is from not cooking, I'll wager! ).. did not cook ... I taught myself and even did some kosher catering along the way. Originally, I had planned to do the veal breast again, and, yesterday I get a phone call from my Lubavitch sister-in-law asking me to make her favorite stuffed cabbage dish in a sweet & sour tomato sauce (that I had served for Rosh Hashonah) ... and I will, but for her .. my husband and I simply loved the stuffed veal breast (and,yes, sucked the bones .. the punchline from an old joke about asking a shiloh) .. so that we'll keep just for us!

Miriam, I just found a recipe for something which comes from the Jews of Italy and I am dying to try it: TOMATO BROTH WITH CHICKEN MATZA BALLS (MEAT) and it looks simple yet good as a main dish .. from JWR (Jewish World Review): scroll down to read:a new recipe for Pesach ..

Here are some discussions in all areas of Atlanta dining:downtown options here Seegers thread here more downtown options fine dining options for Atlanta From haute to down home

First of all, where will you be during those 24 hours? What do you like to eat? Price range? Any info will allow me to help more ... from one of your posts ... we do have one here in town at the Intercontinental in Buckhead!

Thanks for this great link which I would never have found on my own! You do agree with me on my assertions above on Fortnums and Harrod's, no?

*Manolos--Ritz-Carleton dining--Versace aspirations ... Reality: loafers from Bass, dinners at local restaurants offering tasting menus, and truffles replaced by chanterelles ... (*The Pope wears red Prada loafers, really!)

threads containing the phrase "roasted marrow bones" slkinsey's comments and pictures in Marrow thread

This just in from the Epicurious website today: more charoset than the Israelites could ever imagine! RECIPES Traditional Apple-Walnut Charoset Candied Walnut Charoset Sephardic Charoset Fig and Port Wine Charoset Apricot-Pistachio Charoset Orange-Ginger Charoset and a wonderful article as well:

and I thought that it was only me who indulged in this vice!! Have I got a black olive-cream cheese-garlic-butter spread for you, olive lover!! I can eat it with or without crackers .. it is that good!

The complete Veal Breast with Farfel Stuffing is now on Recipe Gullet .. will add photos when I make and before I serve it! Forgot to do so last year in all the Passover chaos ...

Yes! on the veal ... momentarily .. and I do not make Macaroons.... ever!

According to this, it is!

Pillsbury Bakeoff winner the winning recipe! Anna is an eGullet member from Austin, Texas, and she enters cooking contests ... her member profile page is here. Anna's blog can be found here Congratulations on your success! Hoping that you will be posting your impressions of the contest and any photographs you have from the ceremonies, Anna!

The ambiance is rather avant garde, and there is an excellent wine list! Azio has some excellent dishes including their spinach and walnut ravioli with asparagus. The portion sizes are quite ample really and you'll find that their prices won't break the bank. Enjoy yourself on this visit!

from Travel and Leisure Have you ever visited a food hall which made you weak in the knees from the profusion of culinary delights? Share your favorites here with us .... My favorites are in London: Harrod's and Fortnum and Mason ...

article from the Sydney Morning Herald Do you recognize any of these people in your, or in any other, work setting? Are you in any of the categories yourself? Fantastically humorous article with more than a grain of truth in its sharp observations!

Farfel Stuffing for Veal Breast/Turkey Serves 8 as Main Dish. Oil and/or schmaltz (2-4 Tbsps) Vegetables: celery, onion, mushrooms,red, yellow,green bell peppers Rubashkin kosher Polish sausage, chopped up roughly Farfel 3-4 cups or more, depending on the veal breast size 2-3 eggs, beaten 2 C chicken broth or water (chicken broth gives a deeper, richer flavor) salt, pepper, paprika, sage, thyme, chopped parsley Veal breast Saute all vegetables and chopped sausages in oil/schmaltz til tender and golden(ish) Soak farfel in the hot broth Add beaten eggs to wet farfel, then add seasonings,and the veg/sausage mixture Stuff into veal breast, sew the opening closed but don’t pack too tightly since it will swell when cooked ... (remaining stuffing can be baked in a small oiled pan and served with the cut up roasted veal breast later on) Roast the breast and slice .. the vegetable colors, the sausage pieces, and the pale gold farfel will look lovely when sliced and plated! Keywords: Jewish, Dinner, Kosher, Passover, Veal, Main Dish ( RG1675 )

John, Many thanks for your sharing of your insights and reflections on working with the most gracious and totally knowledgeable Sara Moulton. Although she did an eG Spotlight Conversation here not long ago, and we have read her books and watched her on television, you gave us a fresh new insight into what makes this lady tick. She really appreciates what chefs go through in their professional growth. Having tasted your cooking at 33 Liberty, I can attest to your skills and qualifications. Intimidated? You certainly had no reason to be ... and, clearly, Sara understood much more about you in the time that you spent on her show. Quality will out, as you know. A lovely view of what goes on behind the cameras but, even more importantly, how a young chef feels when meeting a culinary celebrity. We appreciate your gift of this experience!