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Sandra Levine

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Everything posted by Sandra Levine

  1. My husband, Alan, and I are looking forward to this.
  2. The latkes I made Sunday night with Yukon Gold potatoes were my best ever, according to my family. I liked them, too: thin, with crisp shreds of potato on the exterior, but with a traditional, softer interior than usual for the food processor method.
  3. Porkfat! Not for latkes, although the recipe sounds great for potato pancakes and very traditional other than the choice of fat. Grating by hand is traditional and the only way my mother-in-law makes them, but I use the grating disk on my food processor. I use either baking potatoes or boiling potatoes, but not new potatoes -- too much moisture. First, I peel the potatoes and cover them with cold water. I grate the potatoes alternately with a sizable onion and keep mixing so that the onion juice helps prevent the potatoes from turning a funny color. When everything is grated, I squeeze out the mixture over a small bowl and let the starch settle. Then I pour out the liquid and add the starch at the bottom of the bowl to the potatoes and onions. I add two beaten eggs and two tablespoons of matzah meal or flour, about a tablespoon of salt and a some pepper. I use corn oil to pan-fry the latkes and serve them with applesauce. I find latkes made with potatoes grated by the food processor to be lighter and crisper than the traditional version, but many people prefer the heavier, softer texture that hand-grating produces. (Edited by Sandra Levine at 10:54 pm on Dec. 6, 2001)
  4. Sauteed in butter and finished with a little cream and some sage leaves, they are delicious smothering a veal chop.
  5. Sandra Levine

    Australian Wine

    Thanks, Steve. I checked some websites of a few likely wine stores in NY (67, Morrell, Zachy's) to see if any carried it, but was unsuccessful in finding it It sounds as if it would have been wonderful with yesterday's pumpkin pie (an old James Beard recipe that calls for candied ginger, in addition to the usual spices.)
  6. Sandra Levine

    Australian Wine

    Do you know where this can be purchased or sampled in a restaurant?
  7. I don't get the point of dressing (it can't be called stuffing) made outside the turkey, yet that is the only way it is served in my family, primarily because of perceived health considerations. When I had the turkey responsiblity one year, I made a chestnut stuffing that was rich. satisfying and delicious, although a great deal of work, since I started with fresh chestnuts. If I were doing it now, I would use the bottled or dried chestnuts, although the result would probably be different. I've always wanted to try oyster stuffing.
  8. [quote With several other good places nearby at 30% the cost, I'd reconsider before I would go back. Care to share their names and locations? :-)
  9. We used to like Doris and Ed's in Highlands. The fish was fresh and very carefully prepared. They had a great wine list, too and refreshingly professional service. I haven't been there in several years, though, so I can't vouch for current conditions. (Edited by Sandra Levine at 10:48 am on Nov. 11, 2001)
  10. If the meal isn't overly heavy on the sweet dishes, Zinfandel can be very nice with tuirkey. And...it's so American, for such an American holiday. (Edited by Sandra Levine at 8:47 pm on Nov. 8, 2001)
  11. Sandra Levine

    Veal breast

    Cookbook author and teacher Madeleine Kamman recommends veal breast for making stock. See "In Madeleine's Kitchen," p. 20. Take a look at the thread, "Shin of Beef, Veal" for a thorough discussion of stock-making.
  12. In the l970s, there was a book called The Flavor-Principle Cookbook, by Elisabeth Rozin, that identified certain combinations of ingredients that, according to the author, were responsible for the particular flavors of various ethnic cuisines. For example, soy sauce plus sake and sugar is the flavor principle for Japanese food. Combining the flavor principles of two cusines can form the basis of a fusion dish. The book is probably long out-of-print, but may be available used, if the idea appeals to you. Thanks for reminding me about "Culinary Artistry," a book I own and loved reading, but have never actually used in the kitchen, (although I hope that I absorbed some of the ideas.) (Edited by Sandra Levine at 7:43 am on Nov. 9, 2001)
  13. Ruby, you may find that a sweet potato pie comes closer to your ideal than pumpkin. It's denser and less custardy than the usual pumpkin pie, yet it has the same sweet vegetable quality. (Edited by Sandra Levine at 8:35 pm on Nov. 4, 2001)
  14. Sorry to hear about the decline of The Little Pie Company. When it opened, it was good, as I remember.
  15. Have you tried The Little Pie Company (43rd near 9th Ave and, according to the phone book, also on 14th St. near 9th Ave? They make a good deep-dish apple pie (not as good as my mother-in-law's) but close. Maybe they do as well with pumpkin pie. I'm just suggesting -- I haven't had it.
  16. Last year I made a melange of caramelized onions, chestnuts and prunes that looked very autumnal and tasted delicious. Caramelize peeled, small, flat onions (cipolline) by braising them in some chicken stock, butter and a little sugar until the liquid evaporates and the onions are brown. Add the contents of a jar of cooked whole chestnuts and 6 - 8 oz. of pitted prunes and cook until heated through. Transfer to serving dish and de-glaze the pan. Pour the sauce over the onions.
  17. Handsome? hansom? While some of the horse-drawn carriages may be handsome, hardly any, if any at all, are hansom. A hansom cab is a horse-crawn, two-wheeled carriage with the driver's seat behind and above the passenger cab. Sign me, Pedantic
  18. Sandra Levine

    Quick Pasta

    I agree. A few sage leaves sauteed in butter makes a classic sauce for ravioli.
  19. Sandra Levine


    Take a look at the King Arthur Flour website. (It's mostly about their products, of course, but also includes a lot of general information about flour, milling, gluten content and so forth. http://ww2.kingarthurflour.com/cgibin/start/ahome/mains.html
  20. We've just enjoyed my favorite end-of-summer pasta, spaghetti with uncooked tomatoes. I hope others will share their favorites. Spaghetti with Uncooked Tomatoes For each person, Mix together: 1 large dead-ripe tomato, peeled and seeded, coarsely chopped. 1 tablespoon high extra virgin olive oil 1 teaspoon red wine or balsamic vinegar, optional 4 or 5 black olives, pitted and slivered 3 or 4 basil leaves, julienned salt and pepper, to taste Let tomato mixture sit for an hour or two. When ready to serve, pour over cooked spaghetti. Grated parmesan cheese may be added at the table, if desired. Fresh mozzarella, cubed, may be added to the tomato mixture or scattered on the spaghetti just before spooning on the tomatoes, so that the cheese melts slightly. (Edited by Sandra Levine at 10:03 am on Sep. 5, 2001)
  21. Holly, do you remember Dirty Bill's on the River Road in Bucks County, PA, years ago. Or the Dog House, in Trenton, NJ. Or, Cliff's near Roosevelt Blvd., Phila. Dirty Bill's grilled the hot dogs over charcoal, the Dog House served very crisply cooked franks with thin french fries that could have the model for MacDonald's and were the equal of any I've ever eaten since and Cliff's deep-fried the hot dog after cutting it in such a way that it opened like a blossom upon hitting the fat. I often wonder if these places were as good as I remember them. We're talking decades ago.
  22. I will be in Norfolk, VA next month. Can anyone recommend a good, unpretentious restaurant featuring local specialties?
  23. At 86th St. and Lexington Avenue, in NYC, there is sometimes a woman who impales huge, sweet mangoes on a chopstick and with a scary knife, carves the fruit into luscious flowers.
  24. I found a recipe on-line that claims to be the Oyster Bar's for oyster pan roast: http://www.recipesource.com/munchies/appetizers/seafood/oyster-pan-roast1.html
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