Gifted Gourmet

I once saw a recipe in which halved heads of Savoy cabbage were stuffed with a meat-rice mixture, tied back together with kitchen string, and baked in a tomato sauce ... this would accomplish much the same result as rolling individual leaves, I imagine ... or layering shredded cabbage with meat-rice mixture and topping with a tomato sauce ... As long as the taste is the same, I guess they might be considered merely 'variations upon a common theme'.

Seems a bit strange to be discussing Sukkot already when we have yet to experience the pleasures of Rosh Hashonah and the somewhat unusual pleasures of Yom Kippur (break-the-fast really) ... but, for the faint of heart who are anxious about waiting until the last minute: a treasure trove of typically Sukkot recipes

You could always use the recipe for my very autumnal Gypsy Soup made originally by Molly Katzen discussed in this Sukkot post.

An awful lot of people like the raisins added to the sauce to highlight the sweet-sour overall picture of stuffed cabbage. I sometimes use them in my sauce for this dish which includes lemon juice, brown sugar, and sweet (Kiddush) wine ... I have seen apricots used as well for the same reason.

I think one of the (many) reasons might be that people traditionally (no pun intended actually...) work hardest on the bigger, more visible, holidays of the Jewish year: Rosh Hashonah, Yom Kippur break-the-fasts, Passover ... not as many are focussed on Sukkot, I think. Which is a pity because it is a lovely eight day festival/holiday wherein we eat outside and all manner of meats, fruits, and vegetables, wine are served in the many meals thoughout the week ... I happen to enjoy Sukkot (when it is rain free and cool) ...

Elbow Chocolates Not only are these chocolates a delight visually, they are equally startlingly delicious ...

Susan, this photograph looks like something out of Gourmet Magazine! Beautiful, both the process and the finished product!

article from NY Times Fresh Start, With Chain Saw and Foie Gras By PABLEAUX JOHNSON Excellent article ....

Louisa, I was in (then called French Morocco) Morocco in the fifties, as a child of a military family who was stationed in Casablanca for two years. We often drove down to Marrakesh on our vacations from school and found it fascinating and, of course, exotic. I have vivid memories of visiting the Djemaa el Fna and my father walking over to see the snake charmers. One wrapped a cobra around my father's neck and, for a price, said he would remove it ... I recall everyone laughing and I was terrified. The smells of food grilling on open fires there and the sounds were so unique that they are still with me. The fact that you will have "some cooks showing me around" will be helpful to making your experience a full one. I loved the authentic cuisine and Paula Wolfert will no doubt add her own advice here as well. For me, the bisteeya, hot mint tea, washing one's hands with rose petal water, was all quite wonderful! Honored guests at Moroccan feasts are often served the sheep's eyeballs as a mark of respect. detailed information on the foods and serving of meals here from Sally's Place website (scroll down to The Moroccan Kitchen) Shopping in the souk meant a lot of "speak last price" from the merchants. We bought brass and copper engraved trays, pots for mint tea, a couscous pot (tagine), and a number of fabrics. As far as dressing? Modest with arms and legs covered for women, especially in the religious places, like mosques. Please do visit the Hotel Mamounia where Winston Churchill painted pictures of the snow-capped Atlas Mountain range which he could see from his rooms there. At the time of my visit, some of his paintings were displayed in the Mamounia. Take pictures and have a splendid time there, Louisa, because it is one of the more unique cities which I have been to in my travels!

sourceHuntsville lunch options

Do you think this might work?a Pumpkin Challah recipe .. I would be afraid that adding the moist pumpkin might make it rather heavy ... 2 and a half cups is a lot of pumpkin ...the recipe for Sephardic Pumpkin Challah bloviatrix mentions but this has only a half cup of the pumpkin puree ...

Drago's website

Dreamland Barbecue Big Bob Gibson Barbecue but this is only if you like barbecue ... Huntsville menus online .. just keep in mind that it may not be what you have in New Jersey ... but they do have a Hooters ... and a Landry's Seafood House, which looks to be quite nice ...

And by New England style hot dog buns, I assume you are referring to the ones with no crust on the sides, and a split top ... usually used in making Lobster Rolls?

More by way of updating the New Orleans restaurant reopenings: from NO menu.com

#1 I prefer to be the only one in the kitchen ... my guests should remain away from the kitchen itself #2 I prefer to have my guests help me in the kitchen for the meal preparation #3 I prefer that my guests assist in the cleanup process after the meal is over #4 I prefer to think guests need not be involved in the cooking or cleanup whatsoever .. they are my guests!

Oh yes, perfect idea! Thanks, Mooshmouse!

Mashed Potato Cutlets which I usually make if I have leftovers in my refrigerator ... delicious and simple!

This is the place I mentioned in my post above.. Lobmeyr Glassworks has gorgeous items for sale ... even if you don't buy something, it is an eyeopener for things one rarely sees outside Austria.

How about mashed potato croquettes or Shepherd's Pie?

Actually, I rather like your approach ... a modified meeze, as Bourdain calls it ... and as for the therapy? Maybe for other things but your cooking seems just extremely efficient to my way of thinking ...

I rather like the words "foreign objects" here ... challah straight is pretty good on its own, hot from the oven, with a dollop of sweet cream butter, I have to concur ... but, for a "challah day," I find the variations interesting as well ...

The significance of using round challahs for the Jewish New Year is usually well understood, yet, in posting this thread, basically I am interested in the various types of challah people make for the holiday. First a little background: source for quoteSo, with that in mind, I know some of the variations include chocolate challahs which our own, Comfort Me, bakes, as well as other variations.recipe from Recipe Gullet for Chocolate, Chocolate Challah and Swiss Kaese mentions apple challah in a post here as well. various challah recipes from Aish.com for the curious, of which I am one ... Any variations you are aware of for the holiday of Rosh Hashanah?

While I see your points, and they are quite well conceived, I really enjoy the impulsive side of my cooking: spying something in the refrigerator or on a shelf that fairly begs to enliven the dish I am preparing.

Where is Exeter, Ontario? I'm in Ontario too - have dinner with us! ← This is even better than J Date ... and if you all get together over something delicious, do post your photos ...