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Everything posted by Pam R
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I actually have a bag! We put a call out and a couple of customers brought us some (we will not ask them where it came from). I believe I have a bag left. Thanks for the suggestions. I'm going to see what kind of ingredients I can gather today and give some of these ideas a shot.
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I was invited for an Israeli Moroccan Passover Shabbat dinner last night . Everything was wonderful. Salmon with a few salads to start (cucumber, beet, matbucha and roasted pepper), Moroccan chicken and vegetable soup, then dinner itself was chicken baked with a tomato-y sauce and peppers, an eggplant and beef dish, another Moroccan dish that resembled a potato kugel, salad and a lovely cauliflower dish. Dessert was an assortment of cookies and squares and a delicious chocolate mousse cake - served with Nana tea. It was a lovely evening with friends and family - and the best part is that I've been invited back to learn how to cook couscous the 'Moroccan way' - after Pesach that is. Chag sameach!
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Pan - Er. I don't really have the room to store it. At the moment most of it is sitting in a train container in my parking lot (which needs to go back next week). I know I'll sell some more though - it's just that there's so much of it! I want to try to use some of it myself and I'd like some different ideas on how to do so. Dan - excellent idea! I'll work on that.
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If you whiz it up you get matzo meal - a not-so-bad substitute for breadcrumbs. Whiz it up a little more, you get cake meal - a not-so-great substitute for flour. I'm going to use some this weekend to coat eggplant - and we use a lot of it for schnitzel and fingers. I've never made the lasagna - but I know lots of people do. One of my customers tried using some farfel in place of meat. She came in and reported that it worked well - once it absorbed some of the sauce. Matzo pizza is also very popular with my younger customers. Candied matzo is very intriguing. Must look into it.
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Sorry. I should have explained things a little more clearly. I have a store that specializes in kosher food. This is the first big Passover that we did and . . . well . . . I was off a bit with the matzo. I don't plan on using all of it myself - I'll sell some more. But, I'm still looking for some ideas because I have lots and lots of it. Lots. So I'd like some good ideas so that I can make a dent (small dent) in it.
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Apparently, I miscalculated the amount of matzo I needed this year. A quick count turns up approximately 900 extra pounds. I have egg matzo, spelt matzo, whole wheat matzo, shmura matzo and well, matzo matzo. The question is - what to do with all the matzo? I generally eat my matzo simply with some butter. On the rare occasion I'll make a batch of fried matzo. I use matzo meal and matzo cake meal in some baking recipes or to coat some chicken or meat. Matzo balls, matzo meal kugels, matzo meal rolls, cake meal cookies and cakes. But -er, this is a lot of matzo. Ideas, please. Let me know what you do with it. In any form - farfel, meal, whole sheets.
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I often do lamb shanks for Passover. Salt and pepper and sear in olive oil. Remove the shanks, saute some garlic, onions, carrots and celery - return shanks to pot and add a bottle of wine and some fresh thyme. Simmer gently and the meat will fall off the bone (which is great for the Seder plate ). Strain the sauce - reduce/thicken (I'd use potato starch to thicken).
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Perhaps too late for this year, but an eggplant casserole is a great Passover option. You can dredge the slices of eggplant in seasoned cake meal, then eggs, then seasoned matzo meal to give the dish some bulk. Fry (or bake) then layer with tomato sauce, Parmesan, mozzarella, some fresh basil, garlic, etc. Bake until melted and golden brown. I think I'll make this later this week.
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If it's not too late, and you have some, I would use cake meal. Good luck!
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apronstrings - I think they'll be delicious. They sound like they're similar to those things you can make with the dry chow mien noodles - but better! KFP baking soda and powder are now easily available. I have the Mishpacha powder and I believe it's Gefen soda. Last year was the first time I've used either. I've discovered that with these ingredients I can take certain recipes (like mandelbrot) that I use all year and easily turn it into a Passover recipe. Just replace the flour with cake meal, reducing the amount slightly (12 cups of flour reduced to 10 1/4 cups of cake meal). I've had only one flop this year - 8 dozen kichel. Otherwise my baking is just about done.
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I believe that the chips have been available west of and including Thunder Bay. This expansion will bring Old Dutch from Coast to Coast (to Coast?). ETA: I guess they stopped the online ordering since they won't need it once they're available everywhere?
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A blurb in the local paper yesterday informs us that Old Dutch will be available in Ontario, Quebec and the Atlantic provinces. It doesn't say when you'll be seeing them in your local stores - but keep your eyes open.
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I finally got my carrot cake recipe into RecipeGullet - with plenty of time to spare! Clicky. Is everybody baking away?
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Do you use parsnip as well, or is the sweet potato instead of parsnip? I bought some parsnips this afternoon - $5 for a bag of 5. Seems a little high for a parsnip. . .
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Passover Carrot Cake The addition of carrots, crushed pineapple and soft raisins helps to keep the cake meal moist in this recipe. A nice alternative to sponge cakes. Cake 1-1/4 c cake meal 1 tsp Passover baking soda 1 tsp Passover baking powder 1/4 tsp salt 1 tsp cinnamon 1 tsp ginger 1/4 tsp nutmeg 3 large eggs 3/4 c oil 1 tsp vanilla 3/4 c sugar 3/4 c crushed pineapple, drained 2 c carrot, finely grated 1/2 c seedless raisins Icing 1/2 c butter, softened 1 c cream cheese, softened 1 tsp vanilla 1-1/2 c icing sugar 1 c chopped walnuts, or pecans For the cake: Place all of the dry ingredients into a large mixing bowl and stir to combine. In another mixing bowl, use a whisk or wooden spoon to beat the eggs and oil together. Add the vanilla and sugar and mix until combined. Pour the wet mixture, along with the pineapple into the dry mixture and mix thoroughly. Add the carrots and raisins and mix until everything is evenly distributed. Divide the batter into two 8" cake pans that have been sprayed with vegetable/cottonseed oil spray. Use a spatula to smooth out the batter (it's thick!). Place into a preheated 350 oven and bake for 30 minutes or until a cake tester inserted, comes out clean. Remove from the oven and let it cool completely before icing. When the cakes are cool, they should come right out of the cakepans when you turn them upside down. For the icing: Place the softened butter and cream cheese into the bowl of a standmixer fitted with a paddle, or use a mixing bowl and a hand mixer. Beat the butter/cream cheese until it's smooth and then add the vanilla and powdered sugar. Beat on low to mix the sugar in, and continue to mix until you have a nice, smooth icing. Place a small dab of icing in the center of a cake plate. Place one of the carrot cakes in the center of the plate, upside down (the bottom is usually more even than the top). Spread 1/3 of the icing over the bottom cake and then top with the second cake, also upside down. Pour the rest of the icing onto the cake and use an offset spatula or a knife to ice the cake evenly on the sides and the top of the cake. Carefully press the chopped nuts into the sides of the cake. Chill until you're ready to serve, for a minimum of 1 hour. Keywords: Dessert, Kosher, Cake, Passover ( RG1961 )
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I've never tried that. What does it do? Does it dissolve? I'm guessing it adds some sweetness. I have to try this!
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I don't even use pepper. I think that people tend to under-salt things. It's amazing how just a little more salt brings out the other flavours in food (being sure not to over-salt, of course.) I'm all about fresh dill in my chicken soup. It's funny, I don't like dill on much, but boil a potato or make a pot of chicken soup and I probably overdo the dill (for some people - perfect for me!). I try to never make chicken soup the day we'll be eating it. At work we'll be making a big batch on Sunday, chilling it, defatting and then freezing it for a week. At home I like to do it at least the day before. This gives you a chance to chill it, remove the fat and reduce it if necessary.
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Did you want it to be a kosher-for-Passover matzo? Or just a bread in the spirit of it?
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I'm not a fan of roasting the chicken before souping. Feet should be good, but do you use anything else? (I am a fan of wings and necks.) Does the soup simmer long enough and is there enough salt in it?
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I've gone through several of those over the last 8 years (from Lee Valley). Not sure if the holder is necessary. If you're holding the rasp as the person in the picture is, why not let the zest fall into a bowl or onto a piece of wax paper?
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eG Foodblog: mizducky - The Tightwad Gourmand turns pro
Pam R replied to a topic in Food Traditions & Culture
mizducky - what a pleasure to have you blogging again. I'm in the midst of the pre-Passover craziness here, but I'm trying to catch up with you at least once a day! Were those beets at the farmer's market white? (or was that something else that I missed?) And thanks for the the fish-heads song . . . I remember the video well, and will continue to hum it all day long. -
Chewy is the way to go. If it's cakey, then it's a cake. What about a cheesecake brownie? You know, some cheesecake batter swirled into a rich and dark brownie.
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Hang on a sec. That sounds pretty tasty.
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You'll always get some dust with dried out bread. But the grinder definitely gives you a more uniform crumb. We air-dry the bread or dry on a low temp. and never toast it. Think 200 degrees or so. I think it's easier as well. Just keep feeding it into the grinder, rather than doing small batches in the processor. We do 5 to 20 lbs. at a time. Use what we need and bag and freeze the rest.
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Of course. Potato starch makes sense. I might have to experiment myself - but not until Chol Hamoed.