Gifted Gourmet
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Dinner tonight, since it is Passover ...
Hag sameach and Shabbat Shalom!
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closest I could find to "potlagel" is:
recipe sourcePutlagella (Romanian Eggplant Salad)1 1lb eggplant roasted til soft (about an hour at 400)
1 small onion
1 carrot, peeled
1 half orange or yellow sweet pepper
1 hard boiled egg
1 T. mayonnaise or olive oil
1/4 cup fresh lemon juice
salt and pepper to taste
Scoop the flesh from the eggplant skin. Force it through a wire grater over a medium sized bowl. Grate the rest of the vegetables and the egg into the bowl. Add the remaining ingredients and mix. Refrigerate for several hours. Serve as a salad or on crackers or pita triangles as an appetizer.
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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 ...
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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 ...
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the limitations of passover are
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...
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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:
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Hadn't thought about that. Sure!
Do not miss this one (tried and true):
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Aw, what the hell, this is for everyone who does Pesach ...
surely one can find something appropriate among the 503 recipe choices ... -
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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).
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what about a navarin of spring lamb?
Julia Child's recipe is great
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 ...
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Braised Lamb Recipe For Passover - Pesach : Sephardic Recipes
or perhaps this:
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Something sweet for Passover includes recipe for Fudgy Coconut Macaroons
Jews fleeing Egypt 3,000 years ago to escape slavery probably had to skip the macaroons -- too much fuss when you're on the run. Yet it's one of the most popular Passover treats today.According to the Old Testament, the Israelites left Egypt in such a rush they didn't have time to let their bread rise. So they omitted the yeast from their dough and baked it on rocks to form flat crackers known as matzos. Now, the eight days of Passover -- the first night starts Monday -- is celebrated by eating only unleavened foods.
Macaroons -- the flourless cookies made with either coconut or almonds -- have become the hallmark of the seder table, a feast that commemorates the holiday, despite the fact that some macaroons take hours or even days to make.
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The Virtual Absinthe Museum showcases the Oxygénée collection of
absinthiana - a range of original artifacts documenting every aspect of
the history of La Fee Verte, from its use as a medicinal elixir in ancient
times, to its heyday as a fashionable aperitif in the 19th century and its
prohibition at the beginning of the 20th.
Here you'll find examples of the rarest and most beautiful absinthe
spoons, glasses that glow green because of their uranium content,
absinthe fountains, carafes and pitchers, art nouveau-style advertising
cartons and posters, catalogues, invoices and ephemera from the leading
absinthe distillers, books, journals and newspapers of every description,
propaganda from the anti-absinthe temperance movement, and
counter-propaganda from the equally passionate supporters of the Green
Fairy - the whole fabled history of absinthe is here.
for those who are fans of the drink ...
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access atlanta (requires free registration)
....restaurant and then at One Midtown Kitchen, is back in town after introducing Miami to the notion of a liquid nitrogen bar.Tapping a 180-liter canister of pressurized liquid nitrogen, Blais collects a gallon or so in a container that immediately frosts and sends a witches' brew of steam through the air.
"Bring me a pluche of chervil," he calls to Sigler. He swishes the herb through the nitro, and it emerges frozen in mid-droop as a cartoon villain hit with an ice gun.
"The flavor is now a thousand times more intense," Blais says with glee. Next up: pureed oyster from a pipette. He fishes them out with a tea strainer, and says, "See. Just like Dippin' Dots!"
Yet the most impressive demonstration is instant ice cream. Blais sets an ice cream base whipping in a food processor and pours liquid nitrogen directly into the mixture. Within seconds it is transformed into an unctuous, creamy, frozen treat.
Blais -- who consults with restaurants and is looking for a spot of his own -- also uses chemicals once the stuff of laboratories rather than kitchens.
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Interesting concept .. peppy, catchy music ... instructional value? Maybe for someone who is just starting to cook, this would be engaging ...
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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
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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.”
Block of Goose Micuit Foie Gras Kosher 14.1 oz - Ready to serve ... $125 ...
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The next “latest trend” that will grace our fair city could be verrines. Say that you have never heard of them? Well that is why your faithful scribe is here : to educate and enlighten you my fellow gourmands..
Verrines-pronounced like terrines- are, as one writer described them, “layered luxury in a glass”. The term, which literally means “protected glass” in French, describes the latest trend sweeping French food circles. In short and summary, verrines are presentations of various textures, flavors, colors and temperatures artfully composed in a glass. They may be amuses; appetizers; or dessert. But the key is the arrangement of ingredients that produces a sensational, sensual taste experience. In France entire cookbooks have been devoted to the art of composing verrines and they are on the menus of all the chic patisseries.
Funny that you should mention this because there is actually a
current discussion on verrines here on eGullet as you speak, micropundit!
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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?)
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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 ...
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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!
NEED HELP: fruit or vege carving!
in Cooking
Posted
Vegetables and fruit are changed to beautiful decoration by composing several carving styles
step by step carving of many different patterns!