FoodMan

Fifi- I think I know what you are talking about! I've never been there but I noticed it mentioned on Boulevard Bistro's web site ;Click Here; and I never figured out what it was. I will check it out at my earliest chance and maybe put in a plug for e-gullet with Monica if I see her. Elie edit: added link

Great Article mamster!!! those were my thoughts exactly, it would be a very interesting show if she ever does go on Jami Oliver's , him hyperactively jumping around throwing stuff together and her calmly admonishing "Now calm down son, and whisk that butter gently into your sauce". I am glad she likes him and at the same time pretty surprised. I would be very disappointed if I were JP as well, expecting a little recognition for the effort. I was not too happy about her comments about Italian food though. Too bad she thinks it is not very interesting. Elie

I did his "dipping sauce" last year, and just like it sounds it is a dipping sauce bestsuited to be served in individual ramekins along side the turkey. Although it tasted good, two things I did not like about it: 1- After pureeing it the tough cranberry skins stay in the sauce whole and are a pain in the neck and not very tasty so I had to strain them out. 2- It WAS too soupy, I prefer a chunkier sauce. So this year I will follow a a similar recipe but add less liquid and I will not puree it. Elie

Rona I am glad you decided to make it. Please let us know how it came out? Did you like it? Your batter sounds right, it is not exactly “pourable” but more like a very loose paste, and the larger your baking vessel is the thinner it will be and the harder it is to even it out. As for using goat milk and goat's milk yogurt, I do think it will give your end product a different taste. I just hope it won’t be too overpowering. Looking forward to your comments, Elie

Sunday Dinner: -Homemade Pane De Campagne (epis and Boule shaped), with EVOO/S&P and walnut/roasted pepper dipping sauces. -Beef Cheek Ravioli tossed in butter with pine nuts, shallots, marjoram and marsala. Elie

Paula- Thanks for the advice, I asked for a clay pot after reading your interesting article in F&W. I guess all I need to do is wash, soak and use. Concerning the lead check package, is that available at any hardware store (ACE or True Value,..)? Is it common, I mean all I ask for is a lead checking package? I am looking forward to using it and my the first thing I want to try is your lamb with prune stew. Keeping my fingers crossed that this thing is lead free. I am glad you got all these pots from Lebanon (I have none, but hoping to change that soon) and I have not forgotten to ask my grandmother when I talk to her. However you seem all set already . Please do post pics when you get a chance and if you need any help I would be more than happy to assist. If they are not digital pictures you need to scan them first, if they are then it's really very simple. Elie

Thanks for the input Richard! I did read Paula's article when it came out, but I was not sure if there is something more specific I have to do to this pot other than soaking it. I am surprised at the lack of any response, or is it the weekend? In the end I might have to just PM Wolfert and ask her. Elie

My father in law just returned from a business trip to Mexico and he brought me this nice looking clay pot. As you can see it is glazed from the inside only. What do I need to do before I can use it? Does it need to be soaked or cured? How do I cook with it? I read somwhere that these things contain lead, is it safe to use? any help would be appreciated. Thanks Elie

Oh my God, you are too nice Monica!!! I never lend mine out. I usually offer to make photocopies. Then again anyone hardly asks to borrow any of mine , maybe they know that it is not a viable option. Elie

Sounds maybe like you brined it for too long. You might have eaten corned turkey. A properly brined one should not taste like that. Elie

For a juicy, flavorful and all around perfect turkey, I have 2 recommendations: 1- BRINE IT 2- Use a digital thermometer this was last year's turkey, I used Alton Brown's recipe sans crystallized ginger. It was perfect. I am sure you can find the recipe on FoodTV's website. Elie

A little late but it was pretty good: This past weekend I went fishing and caught several smaller fish (perch and whiting …I think) and a larger 2 lb fish (black drum). I was not sure how to best utilize these so soup was the first thing that came to mind. I figured the smaller ones and the bones from the large fish will make a nice stock. Over the weekend I did just that, I made a stock of the smaller fish and the bones of the filleted large one. I wanted a nice Mediterranean flavor so in the fish stock I put garlic, onions, fennel seeds, peel of one lemon, parsley stems and bay leaves. I simmered everything for about 45 minutes, then strained it through a fine sieve and refrigerated the stock. I made the soup/stew on Monday. The stock in the fridge was VERY gelled, I guess fish have much more gelatin than any other critter. In the soup I put more chopped onions and garlic, a can of chopped tomatoes, some uncooked rice, the fish fillets cut into pieces, some shrimp from the freezer and fresh chopped parsley. It was very tasty. Last night: - Spicy chicken and sausage Jambalaya. - Dessert: Banana Foster with Vanilla ice cream Elie

This is certainly a key point, I do the same thing. I'm glad this thread came up as I am planning on making a batch soon for some cassoulet. Elie

The duck fat from one duck is usually a little less than needed to confit that duck's legs/thighs. Of course it depends on the pot/casserole you are using also. I normally make up the difference by adding some pure (not the good Extra V stuff) olive oil. To render it I put all fat chopped up small in a pot and add a little water (not enough to cover anything) then render over low heat. I never freeze duck or bacon fat. The are safely tucked in the fridge and they taste great. DO I need to freeze them? Elie

I guess I was right, he did have a yam pet pieve. I guess I must have read it on his FTV profile as well. It was a pretty good episode. Elie

New Sweet Potato episode I could've sworn he said once that he cannot stand the stuff along with Red Velvet cake. It should be interesting. Elie

Excellent unit with fantastic pics as always Jack! I will defenitly try the apple jelly and that great looking Damson gin. A couple of questions: What do you mean full strength?? will 80 proof be good or do I need to look for 100? Also what other plums can I use if I cannot find Damson? Thanks Elie

It's been real hectic at work and I still did not get a chance to put this in the archives so in the meantime here it goes, hope you like it and please let me know if you have any questions or comments: Basbousa/Nammoura 1/4 lb butter (1 stick) 3/4 Cup Sugar 1 Large egg 1/3 Cup Milk 1/3 Cup Plain Yogurt 2 Cups Semolina 1/2 Cup All Purpose Flour 1/4 tsp Baking Powder Pinch Salt 12-14 blanched, peeled almond halves (optional) Syrup: 1 Cup Sugar 1/2 Cup Water 1/2 tsp rosewater 1/2 tsp orange blossom water - Melt the butter in a small sauce pan or in the microwave. Let the butter cool down a little. - Whisk the egg and sugar together in a bowl. Add in the melted butter, milk and yogurt. Mix till everything is smooth. - In a separate bowl mix the semolina, flour, baking powder and salt. Add thee liquid mixture to the flour mixture and mix till you get a smooth batter. - Preheat your oven to 375. Pour the mixture into a well buttered baking dish and let it rest at room temperature while the oven heats up. If you like a thin and crispy on the outside Nammoura, then make sure your batter is about 1/4-1/2 inch thick in the dish. For a more cake-like, gooey Nammoura make it about an inch thick. Either way use a spatula to smooth the top of the batter to an even thickness, then lay the almond halves on their flat side on top spaced about an inch apart. The goal is to get at least one almond per piece. - Bake in the preheated oven until golden, about one hour - While the Nammoura is cooking make the syrup. Combine the water and sugar and cook over medium heat till the mixture is syrupy. Add the rosewater and orange blossom water. Take off the heat. - When the Nammoura is done take it out of the oven and using a knife cut it into 2-inch squares or lozenges. You should have one or two almonds in each piece. - Pour the syrup all over the still hot Nammoura. Serve warm or at room temperature.

I just sent you the recipe Suvir. Sorry for the delay. Please do let me know what you think if you get a chance to try it. I will post it in the Recipe archive ASAP. Here is a picture of the finished dish: Elie

where did u get it from if I may ask? Elie

Roasted chicken with sage leaves under the skin. Roasted on top of sweet potatoes and Cippoline onions tossed with olive oil S&P and brown sugar. Made a sauce out of the drippings and juices with some Red wine. the sauce was excellent and mildly sweet. Elie

I called my mom this weekend and she gave me the rough recipe. I will test it and post it once/if it works out. Elie

Any chance of posting the recipe to the recipe forum? Basbousa...mmmmmm . will do. Elie

Suvir- I will let you know as soon as we decide to visit NYC, thanks again for the offer. I will e-mail you my recipe as soon as I get a chance. Is the book almost out?? I thought it was supposed to be out already?? Elie

Suvir- you know so many interesting people. We have to meet sometime. Is Mary Ann's a recipe for basbousa or Baklava in your book?? Does she put coconut in hers? Elie