Brad S

If you had the oppurtunity to enjoy only one of these wines,which would it be and why? 1961 Petrus 1985 DRC 1945 Mouton 1947 Cheval Blanc 1985 Sassicaia 1990 Latour

Ellen, Thank you for your post,and most honorable intentions

Toby, That's a great looking recipe,i'll have to give it try. After my Tanta bella and grandmothers passed away many years ago,we go to the jar for gelfita fish. I may seem crazy,but I love the stuff,I load it with beet horseradish and top it with my moms choroseh (sorry about the spelling folks). Yum

Incredible! Thank you Suvir, it's amazing the amount of time you need to reduce the 1/2&1/2. Could you use heavy cream in lew of the 1/2 & 1/2? The idea of the noodles is quite intriging

mango kulfi rolled in toasted pistachios What about you,any favorites? (with recipes ofcourse)

Haggis, I really enjoyed your story about "growing to love pickles"theres something to be said for including a bit of ones personal food conundrums to elevate ones interest in a post

Thank you very much Suvir, I have really enjoyed learning from you,and look forward to your special pickle recipe :)

Thank you Suvir,please do,as I think my keyboard is about to explode :)

I would take any pickle recipe,I can't cook now because I have a back full of these silly staples holding me together,but I can assure you,when I am better I will be preparing your recipes with a smile on my face

I have never used water in my Hummus. I wanted to share a couple recipes with you to see what you think http://www.cheftalkcafe.com/forums/showthr...2&threadid=7893

I guess that would have taken all the guess work out of it..LOL

Sorry Suvir, I just assumed the serranos were red in your above recipe,Opps

Now that's a hot pickle!!! The color must be beautiful with the red chilies and the turmaric

If you get the chance to read "The Glorious foods of Greece" by Diane Kochilas you won't be disspointed.

I make a very simple harissa paste 2 oz dried jopenes 2 garlic cloves 4 teaspoons coriander seed S&P Olive oil I just soak the chilies till tender,pat them dry and process them. I use this paste to make a moroccan harissa sauce it has chicken stock,harrisa paste,lemon juice,olive oil,cumin and cilantro. I was planning on going to the FFS at the javits center a few weeks ago with a # of freinds, so I had prepared harissa, preserved lemons,olive tapinade,lavander and sage blossom honey and tarragon vinegar as gifts for everyone,but I could not go for some personal reason,but a friend of mine picked up the gifts and brought them to the city,One of the people who is a self proclamed chili queen sade she loved to watch the beads of sweat on her husbands head as they eat my harrisa

Live and Learn (and hope for translations)

WOW!!! What a great story Suvir,Thank you for posting it. Besides the lemons,are their other "fruits"pickles that are common in India? I line cook I used to work with from San Salvador made the most amazing pickled mango's with a hot,sweet and sour ginger syrup. Would you consider Harrisa pickling?

Degustion, I have not used these spices in Chai,but I think they are some type of seeds roasted or not i'm not sure I would also be interested to learn more about these two spices

man these threads grow fast!!!! You guys are amazing with your ideas Suvir,here is the recipe I mentianed before. I have not made this yet,but it looks right on. For the lemon foam zest and juice of 10 lemons 10egg yolks 10 oz sugar 4 sheets geltatin,saoked in cold water 4 tablespoons sour cream 7 egg whites 2 cups heavy cream,whipped to soft peaks For the blueberry compote 2 1/2 # wild blueberries 2 cups riesling 1/2 cup maple syrup For the garnish Whipped cream and mint sprigs Methode For the lemon foam,in a double boiler,whisk the lemon zest,juice,egg yolks,and half the sugar.Whisk until thick,pale and double in volume.Add the soften gelitan to the egg mixture and whisk until dissolved and well combined.Remove from the heat,add the sour cream,and stir to combine.Transfer the bowl to an ice bath and set aside until chilled. In an electric mixer fitted with the whip attachment,beat the remaining sugar and egg whites on high speed to form stiff glossey peaks.Fold the egg whites and whipped cream into the sabayon.Mix until well combined.Cover with saran and refridgerate till firm. For the blueberry compote In a medium saucepan,bring half the blue berries,the riesling and 1/2 cup maple syrup to a boil.Reduce the heat and simmer until reduced to 1 cup.Remove from the heat and transfer to a food processor and puree until smooth.Strain through a fine mesh sieve,and discard the solids.Add the remaining blueberries to the puree and stir to combine.Set aside in the fridge to chill,sweeten to taste with maple syrup. To serve Spoon some blueberry compote in the center of a plate and set a large quenelle of the lemon foam on top,pipe some whipped cream in the center and garnish with mint. From Art Cuilinare Recipe by Michael Stadtlander

Suvir, I just got my new Art Culinaire in todays mail. Theres a great looking recipe by Michael Stadtlander from Ontario. It's a lemon foam with wild blueberry compote,it looks easy to make. If you would like i'll post the recipe

Ok,after this post I promise to leave you alone I love to make a balsamic syrup with a little raw sugar and pour them over berries while still hot,then slice a little procuitto and parmesan and make some crostinis with the berry sryup naped over them warm

Please, No problem, I'm really having alot of fun

From my friend Athenaues in Greece, I quote "Avgolemono literally "egg-lemon"the Greek name of a charateristic E. Mediterranean sauce. The Name in Aribic tarbiyaand Turkishterbiyaliterally means "treatment;improvement" Avgolemono may be used either as a sauce for fish,lamb and vegetables(particarly artichokes)or as a flavoring in various casserole dishes and soups(which it also thickens) The recipe is simple,lemon juice is whisked into beaten eggs and then hot cooking liquid(e.g. fish broth)is whisked into the mixture.The temperature of the added liqiud must be well below the boiling point,so that the egg will not coagulate.in some versions of the sauce cornflour is added,and some times the sauce is only made with egg yolks " Where's apicius when I need him?

Suvir, No I did not come up with this recipe myself,a good friend of mine from Morocco made this for me a number of years ago,and it's the one I have come to enjoy on occasion. I am sorry to use links,but I am one week out of major back surgery and am trying to keep my typing to a minamun The recipe I use is as follows 1Tablespoon Fennel or Anise seeds 6 green cardomon pods 12 cloves a little sliced ginger root a few black peppercorns a couple bay leaves (frsh if possible) 6 cups of H2o Boil this for five minutes,then steep for 10 minutes more. Then add 2 tablespoons Darjeeling tea and bring to a boil,then simmer 5 minutes. Remove from the heat and add 6 tablespoons honey or brown sugar and 1 cup of milk

I hope it is not inapropraite to share links, I thought I would share one of my recipes for avgolemono http://www.cheftalkcafe.com/forums/showthr...ight=avgolemono