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Nancy Berry

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  1. Those look like tacos from the Primavera stand right in the outdoor farmer's market.
  2. Here's a recipe that I have called Puck's Matzoh Balls -- I'm sure that it's from Wolfgang Puck. Enjoy!! --Nancy Berry * Exported from MasterCook * Pucks' Matzoh Balls Recipe By : Wolfgang Puck Serving Size : 8 Preparation Time : Categories : Jewish Passover Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Eggs 2 1/2 tablespoons Fresh parsley -- Fine chopped 1 1/2 tablespoons Fresh thyme -- Finely chopped 2 teaspoons Kosher salt 1/2 teaspoon Ground white pepper 1/8 teaspoon Cayenne -- optional 1/2 cup Clarified unsalted butter -- or Chicken schmaltz 1 1/2 cups Matzoh meal 1/4 teaspoon Baking powder 1 cup Club soda 10 cups Chicken soup Whisk the eggs in a medium bowl. Whisk in the parsley, thyme, salt, pepper and cayenne. Whisk in the butter (or melted chicken schmaltz *) and then the matzoh meal and baking powder **. Whisk in the club soda until well combined. Cover with plastic wrap and refrigerate 2 hours. Place the chicken soup in a large pot and bring to a boil. With moistened hands, form the matzoh meal mixture into 2" balls. Drop the balls into the soup, reduce the heat so the soup simmers and cook for 30 minutes. *Chicken schmaltz is what I use, Wolfgang Puck does not suggest this. ** Baking powder is what is called for in Wolfgang Pucks recipe, but I would doubt that leaving it out would cause a problem. - - - - - - - - - - - - - - - - - - -
  3. I've read through the whole blog and have really enjoyed it, Chardgirl. Thanks for doing this. I'm a customer of yours at the Ferry Building and love your vegetables, especially the broccoli di cicco, beets, carrots, all sorts of greens, and your wonderful basil. And, by the way, I've just purchased a new cookbook by Barbara Kafka called Vegetable Love and it looks really good. It's not a vegetarian cookbook -- it's subtitled, "Vegetables delicious, alone or with pasta, seafood, poultry, meat and more." The vegetables are listed alphabetically in chapters organized by the vegetables' geographical origin. The book is loaded with 750 recipes and lots of them look very good.
  4. Some of my favorites: Da Vero Olive Oil -- These folks produce a fabulous extra virgin olive oil. They also have a terrific Meyer lemon olive oil -- the lemons are pressed with the olives. Tierra Vegetables (Chiles) -- Some of the best chipotles I've ever tasted -- not just jalapenos, but all sorts of farm-smoked chiles and excellent nonsmoked dried chiles. Phipp's Ranch -- Excellent source for an incredible array of dried beans. Many of the beans are organically grown at Phipp's -- they identify them. Gonzales Orchards -- Blenheim apricots are, by far, the most succulent apricots and these folks have one of the few remaining Blenheim apricot orchards left in California. Their dried apricots are wonderful, as are their apricot jams and syrups -- some spicy, some not.
  5. I have two favorites: 1. Marcella Hazan's lemon chicken-- I usually add some sliced onions and chopped garlic to the stuffing, but I've made it just as she suggests and that version was excellent, too. 2. Joyce Goldstein's Pollo Arrosto all'Arancia, Limone, e Zenzero, Chicken Roasted with Orange, Lemon and Ginger from her book, Cucina Ebraica: Flavors of the Italian Jewish Kitchen.
  6. I love old cookbooks, too, and have collected a number of them. I particularly like old community cookbooks -- from synagogues, churches, schools, volunteer fire depts., etc. Lately I've been searching the web for cookbook-related websites and I've found a couple that I think may interest you. Michigan State University's library has scanned and digitized a number of historic cookbooks and has made them available online at the website called Feeding America: The Historic American Cookbook Project. This is a truly wonderful and amazing website! Duke University has done the same with advertising cookbooks at the site called Emergence of Advertising in America: Advertising Cookbooks. Their website is equally amazing!
  7. Here are two more "exotic" ice cream places in SF: Bombay Ice Creamery 552 Valencia St. (between 16th and 17th), San Francisco. Closed Monday For more information, call 415-431-1103 Maggie Mudd 903 Cortland Ave., SF 415-641-5291
  8. Marion Cunningham didn't just edit the Fanny Farmer Cookbook and the Fanny Farmer Baking Book. She wrote those books! Well, she actually revised the old Fanny Farmer Cookbook, but the newest edition is VERY different from the old book and it really has taken on her voice. She's also written The Breakfast Book, The Supper Book and lots of others and was a major contributor to the Bakers Dozen Cookbook.
  9. I use a recipe database program published by Valusoft called MasterCook Deluxe 7.0. This latest version of the MasterCook program includes PDA software for both the Palm OS and the Pocket PC. Here's the info taken from the help files of MasterCook: PDA Software Overview MasterCook 7 now supports downloading recipes and shopping lists to a PDA. In order to view the MasterCook recipes and shopping lists on your device, you need the MasterCook viewer software installed on your handheld. This software is supplied for Pocket PC and Palm OS devices on the MasterCook 7 installation disk. The PDA software allows you to do the following on your handheld: · Download & View MasterCook 7 Shopping Lists · Download & View MasterCook 7 Recipes · Add New Recipes and Shopping Lists · Edit Recipes and Shopping Lists · “Check off” items in your shopping lists as you buy them · Sort by shopping list items by store location (aisle, department, etc) · Choose to show all shopping list items, only those you have, or only those you need Note: At this time you cannot upload the recipes and shopping lists on your PDA back to the MasterCook program. You can learn more about MasterCook at Valusoft.com
  10. There's a really good old-fashioned steakhouse in Redwood Valley (between Ukiah and Willits) called The Broiler Steak House. The rib-eye I had there was the best I've had in years. It was perfectly broiled medium rare over an oak-fired pit. It's not a really formal restaurant -- kind of a retro place where there are lots of families celebrating. Here's a link to the Menu.
  11. I've had success with recipes from books by Lorna Sass -- Cooking under Pressure and The Pressured Cook.
  12. I'll tell you what. YOU use that stuff and take your chances. I'LL choose not to. My mom had a liver transplant -- liver disease is not anything I'd want to risk getting. The FDA has determined that even small amounts of coumarin can be toxic. Why use this crap when you can use real vanilla?
  13. My favorite source for vanilla was recommended to me at a San Francisco Bakers Dozen meeting. Patricia Rain's Vanilla.com is a fabulous website full of all sorts of information re vanilla. She sells a large variety of very high quality vanilla beans and extracts on the site. Here's the link: Vanilla.com And, by the way, some of those cheap Mexican "vanilla" extracts may actually be harmful to your health. Many of them are made by adding coumarin to synthetic vanillin to make the flavor a little more like pure vanilla. Coumarin, from the Tonka tree, can be toxic, especially to the liver. Its use has been outlawed in the United States since the 1950s. Here's a link: Mexican Vanilla Toxic?
  14. Here are some green bean recipe links that I like very much: Sauteed Green Beans With Bacon & Garlic Beets and Green Beans in Walnut Vinaigrette Green Beans with Shallot Butter
  15. This fabulous side dish features traditional thanksgiving ingredients prepared in a different way. Make sure that you use fresh sage in this recipe. The dried stuff will not work. Sweet Potato and Bacon Swiss Chard Bundles 2 bunches Swiss chard 1 1/2 large sweet potatoes 1 Idaho potato 1 Spanish onion, finely diced 1 cup smoked bacon, diced 2 teaspoons fresh sage, chopped Salt and pepper, to taste Remove the stalk from the Swiss chard leaves. Follow the sides of the stalk in a V- shaped pattern as you approach the top of the leaf. Many times the leaf will stay intact, however the leaf may split in two. Either way will work. Wash the leaves and poach in boiling salted water for 15 seconds. Shock in ice water. Drain and set aside. Bake the potatoes in the oven until soft. Cool and peel potatoes. Dice into medium nuggets and set aside. Brown the bacon in a large heavy skillet over high heat. When the bacon is golden brown add onions and continue cooking for 3-4 minutes on medium heat. Add sage and both potatoes. Let cook for another 10-15 minutes over medium heat. The potatoes will crush and the mix will resemble chunky mashed potatoes. Season with salt and pepper. Cool and set aside. To prepare the bundles, lay out the Swiss chard leaves on the counter top. The surface of one leaf should be 6-7 inches in diameter. (Put two together if necessary.) The inside of the leaf should face up. Divide the potato mix into 8 equal portions (each portion should be close to 3 ounces). Place a portion of potato on the bottom half of the chard leaf and roll the leaf around the mix. Start by folding the bottom end of the leaf over the potato. Roll once over and fold in the sides. Continue to roll over until it resembles a short log. Repeat with remaining bundles then place in a buttered baking dish. Brush with olive oil and bake at 325°F until warm in the center. Yield: 8 servings Michael Smith & Debbie Gold Co-Executive Chefs, The American Restaurant Kansas City, Missouri I got the recipe here. There are lots of other great Thanksgiving recipes at this site.
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