jaynesb
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Posts posted by jaynesb
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I've been asked to make "the tart"
My children love the thyme crust (thanks bloviatrix!) Actually, we're at the point where they will try eating anything I serve in a crust. (Empanadas, calzones, etc....)
I've got zucchini as well as swiss chard but am waiting for them to get home from school to make the tart. I've also got some shitake mushrooms and red onion to go into the tart depending on which veggie they help me make for the tart.
Whichever doesn't go in/on the tart will be the side dish.
They'll be making the salad. (tomato, romaine, yellow peppers, cukes, & carrots, nothing fancy.)
If we have time, we might make a carrot cake for dessert.
Shabbat Shalom
jayne (who just remembered she has to take a challah from the freezer!)
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I'm thinking that the design of those sock/stocking drawer organizer inserts that they sell in stores like Bed Bath and Beyond might also work. They are notched plastic strips that interlock. I think that they're basically the same design that is used to separate glass bottles for cartons shipped to grocery stores.
Perhaps you could make your own out of cardboard strips.
jayne
Hmm... just realized that my suggestion is basically the same as what Jeni was saying above.
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I made the grilled mushroom part of Michael Chiarello's grilled portobello mushrooms
and thought it was really wonderful, beyond what I would have expected from a grilled mushroom. You'd need to do something different with the full dish because as shown, the accompaniments are dairy-laden. Even a couscous could work out here, I think.
You might also be able to impress them by making things that they can't easily get in restaurants. For example, Chinese, Thai, or Vietnamese food. So much of the standard restaurant fare contains non-vegan ingredients and a vegan might not even be comfortable eating a dish prepared in those restaurants.
Here are some good Chinese Sauce recipes . I've enjoyed the spicy Hunan, hot spicy, and the sesame baking sauces but if you are cooking water-laden veggies, cut back a bit on the amount of water you put in the sauce, you can always add more later if the dish seems dry. The Alford and Duguid books contain a lot of interesting looking recipes and there are many vegan ones there. I've also got a Vegetarian Thai cookbook by Nancy McDermott (roasted chili paste and some other recipes are online)
Good luck
jayne
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Those sealed goat cheese logs or crottin-type shapes freeze pretty well.
I also freeze grated and shredded cheeses, like mozzarella and cheddar. Before I started doing this, I used to buy it and then use some and the remainder of the package would get moldy really quickly. Now that I freeze it, we have a new ritual where I bang the frozen bag of cheese on the counter until it breaks into proper bits. (I've been known to use a hammer on the bag also.)
My husband makes fun of me because he would very much like to open the freezer and find something to eat/reheat. Instead, what he mostly finds are ingredients! (Rice, stock, cheese, breadcrumbs, nuts, grated ginger as well as many small containers of things he can't even identify...)
jayne
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We had
carrot ginger soup
broccoli
Rachel Perlow's Make Ahead Latkes (her new recipe calls for forming balls of uncooked potato and that really worked well for me.) I spent way too much time making latkes and even though I've frozen what we didn't need, I'm sure I'll need to make more!
jayne
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Nancy Silverton's recipe for Sugar Buns which use her croissant dough Martha Stewart's website.
jayne
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Does anyone have a quick idea for me? I have several bunches of baby bok choy (or here it's also called Mei Qing Choy) and need to serve it for dinner tomorrow. Trouble is, the entire rest of the meal is non-Asian food, and I'm reluctant to bring Asian flavors into this particular meal And the guests are vegetarians. I'm a bit at my wits' end. I've thought of lightly blanching the leaves, then rolling them around some sort of stuffing - that would be great with a shrimp/pork filling, but for the life of me I can't come up with a non-Asian vegetarian version. Any ideas will be greatly appreciated!
I've never tried using it in a non-Asian recipe but I could imagine cooking it and chopping it up to add to a veggie lasagna. (I frequently add swiss chard to my lasagna.)
Maybe look around for some cabbage or swiss chard recipes.
jayne
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Here's a recipe from the Israel Ministry of Foreign Affairs. Burekas
I'm not sure whether there was anything specific that qualified this recipe as worthy of being on the Israeli government website but I'm guessing it's a good example. Does it look like anything anyone has tried?
jayne
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That vegetable tiella sounds so good, I wonder, what less expensive cheese we could use in place of the Parmesan? Shabbat Shalom everyone!
I once made a single portion without cheese for a friend who *says* he doesn't like cheese (but I see him eat pizza so go figure.) I don't think it was as good. You could probably play around with another type of cheese. The recipe is pretty forgiving and even in the end, there really isn't a strong cheese flavor. I figure it works out to be like what happens when you add a Parmesan rind to a pot of minestrone soup.
You could bump up the basil or even add some parsley or maybe some mushrooms (as was suggested in the recipe intro.)
jayne
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We've got my in-laws coming over tonight. Hoping the rain holds off until later this evening. (Not that I'm a pessimist but I haven't yet set the table in the sukkah!)
Challah (latest family favorite is the recipe from The Kosher Palette.)
rolls (from my old recipe, quickly made today when I realized the local shops were out of rolls.)
Tuscan bean soup (nice and thick)
vegetable tiella, a comfort-food Italian layered casserole with potatoes, fresh spinach, zucchini with nice amounts of garlic, olive oil, tomato sauce, bread crumbs, and parmesan.
some crunchy raw veggies and olives
Dessert will be a [Carvel] ice cream cake for my husband's birthday today.
Shabbat Shalom everyone.
jayne
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Based on all the comments for the Marcy Goldman version, I tried it and made 2 loaves.
I did have to cook them much longer than the recipe called for but I wasn't taking chances of having a raw inside.
They were really yummy and even the people who said that they usually don't like honey cake enjoyed these. (I guess they are used to the dried out versions from bakeries and packages.)
Shanah Tovah to all and thank you to everybody who recommended the recipe.
jayne
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For what it's worth, I've got a brother-in-law with sensitivity to gluten. My sister often stocks up on Kosher-for-Passover foods and keeps them for him year round. The rigid requirements for the ingredient and preparation methods (including how the machinery is cleaned) seem to work out well for him.
jayne
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I've been on a chocolate babka search recently and have tried a few different recipes but have also been aiming for something like Green's.
I think that Peggy Cullen's version is pretty much what I'm looking for. It's definitely not pareve (dairy free) though. I'm not even sure I could make a non-dairy version since it is based on danish dough.
Here are the links to the recipes needed.
Peggy Cullen's Danish dough (makes 2 pounds)
Peggy Cullen's chocolate babka (uses 1 pound of the danish dough)
jayne
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Call Preston and ask him.I'll be coming out to Sonoma next week and have been trying to figure out what restaurants to try to visit. I saw winesonoma's recommendations and also what people have said about the General's Daughter. There are 2 possible snags though....My husband and I are travelling with daughters (well behaved twins turning 8 next month)
I'm a vegetarian (eggs/dairy ok)
I'm already aware that these conditions basically scream out "then just eat at home!" but we do love to eat out and I figure that most restaurants have vegetarian options but we just don't know if they are ok places to bring our children. (We would not be asking for or expecting "kiddie meals" but we're hoping be able to enjoy some of Sonoma's good restaurants.)
Any suggestions or recommendations ?
jayne
We just got back from our vacation 2 nights ago and we did get to enjoy dinner at The General's Daughter. I was too timid to call Chef Preston directly as you suggested but the restaurant staff who answered the phone told me that it would be fine.
Wow!!! We went with friends who live in Sonoma who hadn't been there in well over a year. On our way in, we met Chef Preston who was so friendly and surprised me by saying he'd seen my post here. Everything about being there was wonderful. The food, the wait staff, the atmosphere, and just the attention to every detail. (I should add that one of our friends asked about desserts first so she'd know how much room to save. She then proceeded to order lamb which would not have been surprising other than for the fact that she kept telling us about how she was trying to be a raw food person!)
Even taking into account that California is so veggie-friendly, I was still having a hard time making choices from all the interesting-looking menu choices. My friends and children were all having salads and the heirloom gazpacho for appetizers so I grabbed tastes from them and enjoyed my own order of mushroom ravioli. Then, Chef Preston prepared the most wonderful main course sampler dish for me. I was in heaven (and now, am home and unfortunately on the opposite side of the country.) I was so absorbed in my own dinner that I can't even remember what everybody else ordered!
Chef Preston, if you are reading this, thank you again for a very special evening. We hope to be back soon and know that our Sonoma friends will be back sooner.
jayne
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Back from almost 2 weeks in California... Definitely hard to come back to all this humidity. It hit us as soon as we walked out of the airport.
Last week, we were with my sister in Berkeley, CA. I offered to help out with cooking for Shabbat. She was originally going to do her shopping at a local grocery store but then decided that I'd really enjoy seeing the Berkeley Bowl.
What an amazing place!!! All you guys who live out there are really lucky to have it. (I'm sure you know that already though.) We picked up tons of stuff. (She was restocking her kitchen after returning from a 2-month trip to Israel and South Africa so she had almost no food at home.)
We (well, really I) made some of my usual things plus extra because I had no idea how much food we'd really need. Lots of lemons were used. (I couldn't resist... she's got a tree!!! Maybe it's a requirement because everyone we visited had meyer lemon trees.) I also learned how hard it can be to do food prep on a counter that is too high... (The funny thing is that my sister really doesn't do a lot of cooking but she decided to do a special height counter!)
All nine of us (4 adults, 5 kids) enjoyed
grape juice and [purchased] challah
roasted vegetable tart (still enjoying Bloviatrix's thyme crust)
greek-style lemony roasted potatoes
heirloom tomato salad with basil
chickpea salad with parsley and mint
pea pods
rice salad (kind of made-up but vaguely Asian-style soy sauce, sesame oil, mint, basil)
plain spaghetti - this time, mostly for my niece and nephews.
chocolate chip cookies (and some some chip-less ones)
fruit salad
All that stuff was good at room temp the next day since there were a ton of leftovers!
(The tomato salad lost something from the overnight chilling though.)
jaynesb
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Many years ago, there was a fatfree mailing list. It was maintained by Michelle Dick and was truly a labor of love. The recipe archive is still out there and here is one of the cakes that I continue to enjoy from that list when I've got calorie-conscious guests
It's one of those "mix-it-all-up-and-throw-it-in-the-oven" recipes. (I usually use regular eggs when I make it.)
Here's a fudgey brownie recipe that I submitted. It's not as good as the one in Alice Medrich's book but I think it comes out lower in fat. When I submitted the recipe, it caused an uproar because of the peanut butter and the folks who felt that the recipe didn't qualify but eventually, everybody settled down.
jayne
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I'll be coming out to Sonoma next week and have been trying to figure out what restaurants to try to visit. I saw winesonoma's recommendations and also what people have said about the General's Daughter. There are 2 possible snags though....
My husband and I are travelling with daughters (well behaved twins turning 8 next month)
I'm a vegetarian (eggs/dairy ok)
I'm already aware that these conditions basically scream out "then just eat at home!" but we do love to eat out and I figure that most restaurants have vegetarian options but we just don't know if they are ok places to bring our children. (We would not be asking for or expecting "kiddie meals" but we're hoping be able to enjoy some of Sonoma's good restaurants.)
Any suggestions or recommendations ?
jayne
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Swisskaese,
Anybody who invites himself/herself to someone's home while the person is moving should probably expect to be help to help finish up the freezer contents.
Good luck with the move.
Challah (I've been playing around with the recipe from Home Baking by Alford and Duguid. I added some honey though. My family likes the flavor from the long cool rise.)
We are having an eggplant/swiss chard casserole with slow roasted tomatoes and garlic. (Tom Colicchio's method). I had eggplant rollatini in my head but no ricotta in the refrigerator. I'm layering the eggplant though. I don't feel like rolling things up.
Dessert will be zucchini bread (I'm trying the recipe that Bloviatrix recommended from Food and Wine.) My mother handed me some zucchini from her garden so I'm making a double batch and will bring her one loaf.
Shabbat Shalom everyone
jayne
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I'm so glad that other people are trying to find a recipe for these. In NYC's Chinatown, I used to buy them on Moscou Street where they were called "Hong Kong Egg Cakes" and I did tons of google searches to try and find out a recipe. With the name "Gai Dan Jai", google returned more sites. Here's a recipe that the writer says came from a Chinese cookbook (and hasn't already been shown in earlier posts here.) I was surprised to find no salt, or flavoring in the recipe.
Here's the link:
google asian food eggette link
Here's the recipe from the link:
Hong Kong "Little Eggs"
6 eggs
6 oz. sugar
6 oz water
6 oz white flour
1/2 oz corn starch
1/2 teaspoon baking powder
Cream eggs and sugar until fluffy. Add water. Sift dry ingredients into
egg mixture. Grease mold and heat until *very hot* before swiftly pouring
in batter, filling each depression about 60% full. Close mold tightly and
immediately invert pan in different directions to ensure even coverage
of batter on all sides. Then place pan over low heat for about 3 minutes
on each side.
jayne
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I can think of a few things that it could have been based on your description of the custard-ish consistency.
blintz souffle or casserole (these can have cream cheese, cottage cheese, or pot cheese) and tend to be sweet and eggy.
strata or bread pudding (less likely since you didn't detect the texture of the bread)
jayne
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I've eaten at Gennaro's (92nd & Amsterdam) and noticed that they do (or used to do take-out) Not sure about quality of take-out versus eat-in though.
I had a wonderful antipasto platter there (we ordered the veg version but the regular one seems popular also.) I would imagine that being a great thing if they'll do it as take-out.
We like their other food too but somehow, we're always kind of full after the antipasto.
jayne
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Here are 2 vegan recipes I have made with success (in other words, even folks who aren't vegan like them)
Amazon cake (a chocolate cake):
I've got a friend who now makes this once a week!
Chocolate chip cookies from a comment I found in a blog. Here's the link. Scroll down to a comment by Lauren on May 20 2004 11:16
These cookies have lots of stuff going on in them -- nuts, chocolate, oatmeal, coconut.
jayne
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Using Bloviatrix's thyme crust again. This time/thyme, I didn't have fresh so I used some dried stuff. The tart is kind of made up. Some shredded mozzarella topped by carmelized leeks then some roasted sliced butternut squash and zucchini along with more cheese sprinkled in. It still didn't look quite right so I beat up some egg with a bit of cream and poured that over so it's kind of gratin-ish. No idea how well it will work out.
Side dish is a lovely tomato salad with cut up orange, yellow, and red cherry tomatoes. Some sliced sundried tomatoes (I rinse off the oil with boiling water so they plump up a little bit.) Also some chiffonaded (spelling?) basil and lemon zest. The drizzled balsamic, olive oil, S&P. It's got great colors and bright flavor. I've been a bit fancier with it and made a sliced layered arrangement but this is just quartered tomatoes. (Found recipe years ago in a tiny cookbook called "The Inspired Vegetarian")
Shabbat Shalom everyone.
jayne
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There's an almond tart in Chez Panisse Desserts (Lindsey Remolif Shere) that I made last week. The book states that it is very durable. (Actually, you shouldn't even try to eat it with a fork, fingers work best.)
An accurate but abbreviated version of the recipe is almond tart recipe here
Here are the only things I'd add:
"flaked almonds" means "sliced almonds" (actually, I used whole unblanched ones because that's what I had in the house.)
The crust used in the cookbook is a sort of shortbread with a little lemon zest but I couldn't pick up the taste of the lemon after baking. The cookbook specifies to save a little crust dough to patch any cracks that appear after baking the crust. This way, the filling won't leak through.
My tart boiled over and bonded to the foil lined-pan I used. I was able to separate it without burning myself but I'll be more careful next time. (i.e. I'll make sure my crust comes all the way up the sides of my tart pan and also use a Silpat baking sheet beneath the pan.)
Loosen the tart every minute or so after you take it out of the oven. When the filling is set (about 5-10 minutes), remove the tart from the pan and let it finish cooling on the rack. (Be careful when you do this, the tart is still kind of fragile and the filling will be very hot.)
jayne
Edited to correct spelling of cookbook author
Canneles
in Pastry & Baking
Posted
There are a few threads relating to these. (Different spelling are used by different people.) Here's one that has a few recipes for regular as well as a recipe for the chocolate ones.
Link to cannele recipes topic on eGullet
jayne