Gifted Gourmet

Vegetables and fruit are changed to beautiful decoration by composing several carving styles step by step carving of many different patterns!

This might be a good place to start

Dinner tonight, since it is Passover ... Hag sameach and Shabbat Shalom!

closest I could find to "potlagel" is: recipe source

If one plans to make Passover noodles, this is the preferred recipe I have used: 2 eggs,beaten 4 tbsp matzo meal pinch of salt 2 oz water Combine ingredients, pour in frying pan, using scant oil, cook on one side till firm, turn and then continue cooking. When done, slip out onto a plate to cool. When cooled, slice into thin strips, add to soup and enjoy. Like a very thin omelet really ... A note: matzo meal substitutes for flour duing Passover ... matzo meal has not "risen" as per the restrictions of this holiday, and is, therefore, acceptable ...

any flour is out .. let me look up a proper answer on this .. the first time I made "Passover noodles" and put them into my Passover chicken soup, they disintegrated completely ... I was aghast! Made very quick matzo balls and that worked ...

Leavened baked goods of any kind-cakes, cookies, as well as any items made with regular flour-are not permitted during this time. And there are other limitations on ingredients, too, that can stymie even the most capable cook. Because of these restrictions, Passover meals tend to focus on chicken, turkey, or beef brisket, and friendly squabbles about hard and soft matzo balls. But savory sides and small desserts can round out the menu and more fully evoke the holiday...

New visit with my camera to this wonderful place .. Seasons 52 ... Spring menu this time ... photo of their dessert sampler mentioned in this thread previously ... Complete dinner pictures: photo essay: Seasons 52 in Atlanta, Georgia

Do not miss this one (tried and true): Dave the Cook's Red-eye Gravy

Aw, what the hell, this is for everyone who does Pesach ... surely one can find something appropriate among the 503 recipe choices ...

vegetarians take heed! this is your Passover! Plenty of great ideas ... and a few more ...

Just located a recipe that might be good for my lamb shoulder: Wolfgang Puck’s Braised Moroccan-style Lamb with Almonds, Prunes and Dried Apricots Recipe is courtesy "The New York Times Passover Cookbook," edited by Linda Amster (William Morrow & Co., 1999), and has been adapted from "Adventures in the Kitchen," by Wolfgang Puck (Random House, 1991).

except that some of the ingredients can't be used ..like the flour for thickening or the green peas which some Jews don't use on Passover ...

Braised Lamb Recipe For Passover - Pesach : Sephardic Recipes Braised Lamb recipe or perhaps this: Roast shoulder of lamb with garlic and fennel

SFGate article Something sweet for Passover includes recipe for Fudgy Coconut Macaroons

The Virtual Absinthe Museum for those who are fans of the drink ...

access atlanta (requires free registration)

The Silver Skillet ... menu here

Interesting concept .. peppy, catchy music ... instructional value? Maybe for someone who is just starting to cook, this would be engaging ...

NOMINEES 2007 James Beard Foundation Restaurant and Chef Awards CATEGORY: OUTSTANDING RESTAURATEUR AWARD A WORKING RESTAURATEUR, ACTIVELY INVOLVED IN MULTIPLE RESTAURANTS IN THE UNITED STATES, WHO HAS SET UNIFORMLY HIGH NATIONAL STANDARDS AS A CREATIVE FORCE IN THE KITCHEN AND/OR IN RESTAURANT OPERATIONS. MUST HAVE BEEN IN THE RESTAURANT BUSINESS FOR AT LEAST TEN YEARS. CATEGORY: BEST CHEF: SOUTHEAST (GA, KY, NC, SC, TN, WV) Scott Peacock Watershed 406 Ponce De Leon Avenue Decatur, GA 30030

It CAN be kosher and here is a better explanation of this entire process: The difference between kosher and conventional foie gras lies not only in the Rabbinical supervision of the goose liver’s production, but also in the removal of the liver’s blood and veins. Blood and veins are left intact in conventional foie gras, he said. The Rabbi slaughters the goose and verifies the absence of disease or undue stress during the force-feeding stage of foie gras production. “To give you an idea, the Rabbi selects only 30 percent of the geese he certifies.” check this out ... Block of Goose Micuit Foie Gras Kosher 14.1 oz - Ready to serve ... $125 ... how kosher is foie??

Funny that you should mention this because there is actually a current discussion on verrines here on eGullet as you speak, micropundit!

Since Passover is lurking around the proverbial corner, I looked into what in the freezer could be used and therefore, give me more room for the holiday .. This week was "Healthy 101"" Tomato soup (lycopene-rich) for the spouse Green salad with a dijony-mustardy vinaigrette (mustard must be used up by Pesach) Fresh green beans (which we can't eat on Pesach because of Ashkenzic background) Huge, thick gorgeous asparagus Small red potatoes roasted in olive oil and sea salt Roast turkey breast Fresh fruit Peach turnovers (none too healthy, I know but cleaning our the freezer takes precedence).. Defrosted frozen challah (leaving more room in the freezer, remember?)

Definitely worthy of an Oscar nomination for you, John! Your hair has been cut and you are ready for the Red Carpet ... The envelope please? The winner of Best Meal in Greenville is Liberty 33!! (applause) Your food is certainly ready for Prime Time as well .. hope he drops by and that you'll comp his entree ...

This is going to be a part of my dinner for tonight:this recipe for Insalata D’arancia .. I look forward to its elegance and simplicity!