ludja

Poster's ideas for lemon filling sound pretty good. Regarding their absence in traditional Danish cookbooks that might be explained if lemons were not a traditionally affordable ingredientt imported into Denmark. I think citrus was still relatively expensive and not that common in parts of Northern Europe until well after WWII. I hope people report back if they find a filling that works well. For a first shot I'd probably try lemon curd or Herme's Lemon Cream varient mixed or layerd with cream cheese.

Good question; I'm interested in people's comments on her other books as well. And yeah, it was pretty hilarious to see that post that assumed she was an "anonymous" blogger or poster and was lying about working with Julia Child. Nevermind that she is a published cookbook author of several books!

Have you checked out The Lee Bros. Southern Cookbook from late 2006 yet? Their recipes remind me of those in Stitt's book (which I also like) but it is different enough that I want both in my collection. I borrowed the book from the library and want to make everything in it. The authors are from Charleston, so there are quite a few Low Country dishes. Thanks for sharing your Super Bowl feast. I want some picadillo empandas with garlic mojo!

Thank you very much for sharing the recipe, tartetatin, along with your notes and experience with it. I can't wait to try this. It reminds me of an Indian "borscht".

This sounds pretty cool. (no pun intended...) Was there a reason you chose milk rather than cream to freeze? The flavor combination sounds great and it's interesting to try and picture the texture and mouthfeel of the dessert. I'd especially like to see and taste the broken up, liquid nitrogen frozen citrus supremes. Is there anything you would do different if you tried something lilke this again?

Thanks pistachio. It's great to have this link to food-related books in German including the baking books. There looks to be some interesting books listed here including this one for rustic breads. click Rustikale Sauerteigbrote Sauerteigbrote: lecker, bekömmlich und gesund. Best. Nr.: 00025 Since I'm not an accomplished bread baker I think I would be cautious of trying one written in German--it seems like too much margin for error between my translation, breadbaking skills and differences in ingredients. Also, if I'm translating correctly this publisher and these books seem designed more for professional rather than home bakers. My theory regarding the dearth of German baking books for home bakers may be that neighborhood bakeries are still more of a force over there so that people bake less at home. My grandmother bakes some desserts at home (in Austria) but buys her bread daily from her neighborhood baker. This wouldn't explain why there aren't books for English-speakers though but I guess nowadays German and Austrian breads are less known in the US than they used to be or compared to breads from Italy or France.

Ii forgot another book I have that I should add to this thread. It's Festive Baking: Holiday Classics in the Swiss, German adn Austrian Traditions by Sarah Kelly Iaia. In terms of breads there is really mainly only recipes for Christmas and Easter breads so it won't help in that sense. The chapters are: Lebkuchen Butter Cookies Whisked Egg Cookies and Confections Deep-Fried Pastries and Griddle Wafers Festive Breads Cakes, Pastries and Mehlspeisen. I also like and use Rick Rodger's Kaffehaus a lot for Ausrian cakes and pastries. Nick Malgieri has a higher than normal average of Austrian and German (more Austrian) recipes in some of these international books listed below. A Baker's Tour : Nick Malgieri's Favorite Baking Recipes from Around the World Hardcover - 352 pages (October 2005) HarperCollins; ISBN: 0060582634 Perfect Cakes Hardcover - 368 pages (November 2002) HarperCollins; ISBN: 0060198796 and Cookies Unlimited Hardcover - 384 pages (October 2000) HarperCollins; ISBN: 0060192852

I think rose petal sauce is from Like Water for Chocolate?? ← Si, si. Quail with rose petal sauce.

I just ran across this thread and was reminded of a recent thread looking for Semmel and Broetchen recipes. Not a book but, Schneich provided what looks like an informative link. click

Thanks, Mayhaw Man and Milagai; I'm going to try both recipes. That link to "Great Indian Recipes" looks a potentially wonderful resource. The section on vegetarian curries alone is huge and there is also a big section on snacks/chaat. edited to add: I *do* like to use lard or baconfat sometimes with red or pinto beans.

Thanks for the further information on the shortbreads; sound like they could be used in a variety of applications. The basic beurre blanc version that I've made has white wine and white wine vinegar in it to provide acidity but I think there are variations made with lemon juice as well. Maybe this substitution would help make a brighter sauce for your dish. For the shrimp combnation maybe one could look to completely different flavored sauce like a gribiche or a dijonnaise. Thanks again.

The Tin Drum? ← We have a winnah! I recently saw the movie again and was still impressed by the visceral impact of the eel scenes. Great movie (and book). A bit easier, perhaps: rose petal sauce

Agreed, but I think a difference for me would be between having a cat in a casual restaurant walking around on the floor or having a cat walking around on the table where my plated food was. I know my two cats get on the table sometime but they're my cats and I know they are not outside cats and they don't have fleas or some other unknown disease. All in all, given that the food was good and it was a casual place I wouldn't mind at all as long as the cat didn't walk on my table or near my plate of food. edited to add: I value small neighborhood restaurants with character so that for what was described above I would only "vote with my own feet" as someone else put it above if I was not enchanted and would definately would not report the restaurant to any authorities.

Help settle a friendly wager for me! Has the term “Meat and Three” been around for awhile, say pre-1980 or 1970 or is it a new term to describe these types of Southern restaurants? Also, if you know of the phrase from that time or earlier, in what part of the South was it being used? A friend who grew up in Atlanta during the 1960’s-1980’s says he never heard the term and thinks it must be a newer phrase, perhaps one just propogated on the internet or via cookbooks. Is this true or do people know of the phrase being using earlier, say, pre-1980? It would be especially interesting to hear comments from people that lived in Atlanta before or during this time period, but it would be great to hear comments from all. I’m wondering if the phrase was used by local residents in only certain parts of the South at an earlier time and then maybe spread via internet or cookbooks to other regions. Thank you very much! As an aside, here a short description of a Southern "Meat 'n Three" by Varmint in a thread on naming your favorite meat 'n three meals. Another aside, I lived in Chapel Hill for 4-5 years, and happily ate at Meat and Three's and some cafeterias that served similar fare, but I did not hear the expression there in late 80's. This could be explained by the fact that many of the people I hung out with were not Southerners. I think I heard the epression for the first time on eGullet athough I've now noticed it in other stories, cookbooks and publications.

Other examples of a spring festival based on a seasonal, spring ingredient like the German 'Spargelzeit's'veneration of white asparagus are the Ramp festivals in Appalachia and up and down the East coast. Fiddlehead fern fronds are also a very seasonal spring ingredient in New England and farther down the eastern seaboard. The problem in terms of replicating the special spring ingredient-themed foods is that they are often delicate and aren't available far away from the places they are celebrated.

The Easter and Passover holidays are the source of so many spring-related dishes and different dishes also from around the world. There are quite a few threads on eGullet regarding international Easter desserts and baked goods and traditional Easter and Passover menus. Spring ingredients are often celebrated in the menus.

Congratulations and kudos for preparing a wonderful dinner for your wife. The shortbread dishes you mentioned sound interesting: the parmesean shortbread with sauteed shrimp in beure blanc sauce and the idea you mentioned, rosemary almond shortbread and top with seared beef slices and a sauce. Are the shortbreads really like a sweet shortbread cookie, except savory? I'm picturing the texture of a sweet shortbread cookie and it is pretty crunchy. Do you have a base "savory" shortbread reicipe that you modify?

It *probably* wouldn't stop someone from guessing it, but my clue for number five was: eel soup, pickled eels, eels, eels, eels (I don't *think* there was eel pie)

Silence of the Lambs... This one is a little obscure but should be readily recognizable for anyone that has seen the movie in question. eel soup, pickled eels, eels, eels, eels...

I'm not sure it would fit what you are thinking of for a birthday celebration dessert but I remember having wonderful scroppino in Venice in the summertime. It's basically an "alcoholic smoothie" blend of lemon sorbet, prosecco and vodka. One could serve them with "Zaletti" or Venetian cornmeal diamond cookies. I've made the cookies and and served them with sorbet or ice cream.. The zaletti I've made have some grappa, raisins and lemon peel in them in addition to the base ingredients of flour, cornmeal, butter, sugar, eggs and vanilla. I've served lemon sorbet with vodka but have not made scroppino, persay. Here is a recipe I found on-line that also adds a little cream to the mix. click The other pastry-like dish I've read about from Venice are their Carnivale fritters.

I've heard a lot of people swear by a recipe in Dorie Greenspan's "Baking with Julia". The guest baker for danishes was Beatrice Ojakangas. Here is a recipe for her danish dough that she provides on-line: click Another option may be to look at "Baking with Julia"; there may be more photos or instructions.

Thank you for sharing some of your favorite books. I've liked everything I've made out Tropp's book but have forgotton about it for awhile. I need to remedy that. I"m pretty sure you're being sarcastic about the Thompson book unless I missed a really funny story about how the book wound up under water... I *had* been seriously thinking of buy this book partially based on many eGullet comments. What's the scoop from your perspective? Thanks all; this is a fun blog seeing how you all cope with and eat in the cold, cold weather!

And include the link to your restaurant's webpage. You get a bit of advertising each time you post. I almost always end up checking out links to business ventures/blogs, etc that are located in members signature lines. Good luck in the early days of your restaurant!

I've been to the Kellers in NE Heights. They seem to have some nice meats but I was very disappointed with their "deli" counter. They proudly proclaimed "no nitrates" and the ham was gray! The person also stared at me a bit when I asked if they had liverwurst. She said they might have carried it in the past. I"m not sure if Keller's used to ba a German butcher shop or not, but I didn't see any evidence of European style charcuteries or sausages. Did I hear correctly that the Alpine Sausage Kitchen closed? (2800 Indian School) Again, I know you are looking for a butcher but they may (have?) also carried other selections of meats. Maybe I shouldn't change the focus of the thread, but I'd also be interested in butchers and places that would carry Italian and/or German/Austrian sausages and coldcuts. There is a little Italian place that has some coldcuts like proscuitto but no mortadella or sopressetta, I think. They have a bunch of imported Italian 'drygoods' in there as well like imported tomatoes and pasta. I think it is Tully's (1425 San Mateo NE).

Here is a similar recipe for a sweet and sour dippng sauce for fried wontons from Nina Simons in her book China Express. 1/4 cup water 3 Tbs ketchup 3 Tbs sugar 1 Tbs rice vinegar (clear) 1 tsp salt 1 tsp soy sauce 1/2 tsp sesame oil 1 tsp cornstarch Combne and cook over low heat until thickened. (I haven't tried this as I'm not a super huge fan of this type of sauce but I've been happy with many other items in her book. I think the soy sauce and sesame oil may be a nice addition.)