FoodMan

Not sure about red lentils, but green should work fine. Please let us know how it turns out or if the recipe needs any editing.

Bingo! I am also a huge fan of Central Market (I love their Radichio display as well Kevin), but fresh Porcini is a near impossibilty for the reasons Kevin listed. Besides the recipe uses dried ones anyways.

ok, finally managed to download the picture of the pancetta I made: I am very happy how this half batch turned out and I do not think it needs any alteration. Tasted great thinly sliced on top of pizza yesterday. I will certainly be making more of this pancetta and certainly some smoked (hopefully cold)American bacon pretty soon.

My latest ice creams: I made three of them last week for my father in law's birthday. A Dulce De Leche one, Vanilla and Strawberry. The last two use Alton's Vanilla recipe as a base, The Dulce de Leche is courtesy of The South American Table. All three are nice and creamy and full of flavor.

This is the version I am used to eating in Lebanon where I was born and raised, the version my family makes and the version I was served in friends' homes in Beirut. It is also the version I ate at a couple of restaurants here in the US. I am sure it is not restricted to Lebanon but I've never been to Syria or Greece. Speaking of Syria, Paula Wolfert in her fantastic "Mediterannean Grains and Greens" has a recipe for it using whole lentils and she attributes it to Syria. I have never seen it made with anything other than whole brown whole lentils. where is your version from? Where have you had it the way you describe? That would really help put things in perspective, since just generalizing and saying that a "more common version" is the one that uses pureed lentils is not very useful. BTW, I did mention that cubed potatoes are sometimes used. We need to keep in mind that diffreent countries and regions will have different versions.

better late than never. This was my final Lombardian meal, from last Teusday. I made sauteed chicken breasts with porcini from Italian Country Table. Served it with a simple saute of swiss chard and garlic.

Click Here for Recipe I never heard of "Adas Bil Hamud" (lentils in lemon juice) until I was about 10 or maybe 12 years old. My aunt who lived in a Beirut suburb returned a pot she had borrowd from my mom and since it is considreed rude to return an empty pot, she filled it with "adas bil hamud". It turns out that I've been eating this soup all my life, but the version I was familiar with had dumplings made from bulgur and a little flour. My mom's and grandma's version was also called "Kibbet El Rahib" (The Monk's Kibbeh). I love both versions but it seemed that no one outside of the Northern region of Akkar has ever heard of "Kibbet El Rahib". In any case both versions are fantastic and with the dumplings the soup makes a very good meal. Sometimes potatoes are added to the version with no dumplings but at it's heart the soup is always the same, lentils, chard, lemon juice, garlic and cilantro. My family in Lebanon loves their soup cold, from the fridge. I enjoy it a lot more hot or at room temperature. Has anyone ever tried either version? How do you like yours? If you have not, then give this soup a try and report back. I am sure you will love it.

Lebanese Lentil and Swiss Chard Soup with Lemon juice Serves 4 as Soup. "Adas Bil Hamud" is the Arabic name for this common Lebanese soup, and it translates to "lentils in lemon juice". So, please make sure you can taste the lemon juice in this lovely dish. If you choose to make the additional dumplings to poach in it then the dish is not the Beiruti "Addas Bil Hammud" anymore, it is instead the Northern Lebanese "Kibbet El Rahib" meaning "Monk's Kibbeh" and it is the version I grew up eating. 1 c brown lentils 6 c water (more if you use the dumplings) 16 leaves chard, ribs removed and cut up and leaves chopped 2 T olive oil 6 garlic cloves, minced or crushed 1 c cilantro, finely chopped Juice of 1 to 4 lemons Salt and Pepper Optional dumplings 1/2 c fine bulgur 1 T Flour 1 T finely minced onions 1 T chopped parsley 1 tsp chopped mint (optional) salt and pepper to taste If you are using the dumplings, make them first. Soak the bulgur in enough cold water to cover for about 30 minutes. Drain them and place in a bowl. Add all the other ingredients and mix. Make sure to have a cohesive dough, if it is too wet add a littel flour, if it is too dry sprinkle in some water. Form marble-sized dumplings and place them on an oiled wax paper in the fridge. In a large pot place the lentils and add the water, bring to a boil and decrease the heat and let it simmer till almost fully cooked, about 30 minutes. Meanwhile, heat the olive oil in a seperate pan on medium heat and add in the garlic and 3/4 of the cilantro. Cook over moderate heat till the garlic is soft but not brown, about 5-8 minutes, turn the heat off and set them aside. About 10 minutes before the lentils are fully tender add the chard ribs and let them cook with the lentils. If you are using the dumplings, add them in with the ribs as well. When the lentils are almost tender add in the cut up chard leaves and the garlic-cilantro mixture. Let the soup simmer for another 10 minutes or until the chard is fully cooked and the lentils are meltingly tender. Season the soup with salt and pepper, and add more water if it is too thick. Turn off the heat and add in the lemon juice, it should be nice and lemony so don't skimp. Stir in the remaining cilantro. Serve the soup hot or at room temperature with a drizzle of good extra virgin olive oil. Keywords: Main Dish, Dinner, Vegetarian, Lebanese, Easy, Lunch ( RG1648 )

For this recipe in the Bouchon book, you use large pieces of fresh ham hocks, not the trotters. These are pretty meaty and have a lot of nice gelatin.

I have a bunch of Seville orange peels ready to be candied today. how long do they last: 1- in syrup? 2- once dried and rolled in sugar?

Homer: hmmmmm....pork trotters haven't made those amazing things in a while. The first thing that comes to mind, after degreasing the stock- is any kind of thick soup, maybe thickened with crusty bread. Alternatively why not cook some greens in it and serve them with a roast or fried chicken.

You are correct in that it calls for only 1/3 of the crust recipe, however, that recipe calls for 2 cups of pine nuts! and Keller discourages making a smaller quantity of the pastry. Around here I could probably buy a bottle of Armagnac for the same price as 2 cups of pine nuts. So I am wondering if it would be at all feasible to substitute hazelnuts? I'm no baker so I have no idea if this would work or not but it seems possible. Anyone care to comment? ← Yikes! these are some expensive pinenuts! Do you have any middle eastern grocery stores nearby? Try them, usually they have pinenuts for a lot cheaper than other "Western" stores. Hazelnuts would technically work, but I would be a little worried that they might overpower the the filling flavor-wise. Roasted hazelnuts are pretty potent unlike the mild pinenuts. Also your hazelnut crust might be too crumbly/brittle because pinenuts seem to have more oil in them and will bind better, that last phrase is purely hypothetical on my part though and I could be very wrong.

I agree that the Keller recipe from Bouchon rules! I've tried a few others but this one is my favorite. Do try an splurge on the crust with pinenuts at least once (it's only 1/3 of the crust recipe anyways, so it is not that much). It really makes a big difference. I would love to try the Payard or Robuchon recipe. Are there any copies online of these two?

I am so glad I did a search for these cookies here. I have been fascinated by them and order them everytime at my local Greek deli. The very nice old man who owns the place sells them for a dollar a piece. So a dozen is pretty pricy! He said they are pricy because they are homemade and very good. I agree, they are awsome with a crumbly texture, roasted almond chunks, and a very light exotic flavor that I think is orange blossom water because it reminds me of the Lebanese milk ice cream I had in Lebanon. When I asked for the recipe he says "You want recipe?! You have to call my Mother in Law". So, I am glad a thread is already dedicated to this cookie since calling his MIL is not an option . Anyone has any updates about the recipes listed above? which one works better? I do NOT want to use Crisco, only butter.

Welcome aboard James. I'll try and answer your question. The fridge is too dry for proper curing of LARGE pieces of meat. For smaller one ones like the Bresaola I made, and with some maintenance, it works. See, the first time around and like I mentioned, my bresaola outside of the fridge developed nasty green mold so I did not want to risk it again. What I did to prevent excessive drying, is rubbing the beef with very little olive oil 2 or 3 times during the 2 weeks of curing. This helped keep the outside from drying too much and the end product was excellent, maybe I would add a little more salt next time around though, since it was a little on the sweeter side. I am still hoping to find a better way to cure in Houston, but for now, my extra fridge has to do. I still have about a quarter of the bresaola in my fridge, wrapped loosly in wax paper and it is still very good and developed a thin powdery white mold, which is harmelss (right? ). In any case I eat from it regularly and I'm still here. All, everyone's bacon is amazing. My first Pancetta rolled and all was ready early this week. Pics to follow soon, and more bacon on the way...I'm loving this.

I often buy jars of pickled Egyptian "Lemons", from their appearance aroma and flavour I would say that these are almost certainly limes. Is this simply a mistranslation of 'limun' (lime). ← Disclaimer: My knowledge of Egyptian language/dialect and food stems from hours and hours of watching Egyptian TV series and movies growing up in Lebanon. So, I am by no means an expert. Like Nicolai mentioned earlier, the word for many citrus fruits is "Limoon" and "Limoon Hamud" will refer to Lemons as we know them. As far as I know, neither Lebanon nor Egypt has a word for Limes. They are just a different kind of Lemons to us and in Lebanon are not very common or very much used. So Adam you are probably correct, it might just be an inaccurate translation of "limun". Just a note on Fatteh and I think we have another thread here devoted to that, I do agree that "Fatteh Shami" has nothing to do with "Sham El Nassim" but rather refers to the country of Sham, ie Syria. It just makes much more sense. On the other hand, Fatteh is most certainly not restricted to Egypt and Syria, it is also very popular in Lebanon. Ok, back to Egyptian food.

Welcome to the Society Tim. CS is a wonderful place and your meal reminds me of ours almost ayear ago. We also started with the maple flavored shot, had the amazing foie terrine and the the pork belly. I enjoyed the flavorful pork belly very much though. So, where else did you eat in Barcelona?

I was surprised to read that in her book! I love the littble bit of crunch and freshness a fine gremolata adds to a long braised osso bucco.

I made this for christmas and had no problem with fat or breaking. It was very good. I did keep everything very cold, but not frozen. I do have some pics of it early on in the thread

ooh Hathor! don't let any Cajuns hear you say that . The holy Trinity is onion, celery and GREEN BELL PEPPERS. carrots make it a mirepoix.

.59 a pound?? I know where I'm going next year! I tried the Fiesta near me--I-10 and Blalock--but they didn't have a clue, so look for me in your neck of the woods, same time, next year. Susan ← When you go to Fiesta, don't say Seville Oranges. Instead ask for Sour Oranges or "Naranja Agria" in Spanish. That is what they had them labeled as. I actually took a little taste before buying to make sure they were Sevilles. They sure are.

I cannot believe it took me so long to check out this thread and try some homemade marshmallows! What a revelation these things are, no longer a simple add on to hot chocolate but absolute fluff heaven. I made nightscotsman's recipe, well half of it to give them a try. I went with the vanilla ones since this was a first time try and I have to say that the little bit of orange flower water in there makes a big diffrence. It's one of those things that no one knows what's in it unless they made them themselves, I will make sure to add it in all future marshmallow adventures. Here are the finished cut morsels and after munching on half of them with my 2.5 year old son I made the best Smore ever with bittersweet chocolate

Last night's simple and quick, well if it takes less than an hour to make it is quick, Lombardy dinner. I munched on some Bresaola and homemade bread while preparing everything and called it an antipasto. Primo: Risotto Ai Carciofi, I used frozen artichoke hearts for this one because they are so easy to use and taste great and are always ready in my freezer. The recipe is from Jamie Oliver's Italy cookbook and it also uses a little lemon zest and some olive oil and mint to dress up the artichoke topping. Secondo: Pork chop Milanesa, served it with a simple salad of red leaf lettuce since no decent arugula was present. the cutlets were pounded thin, coated in bread crumbs (no flour or egg) and pan fried in olive oil and butter till GB&D. I am also very interested as to how the word Milanesa became incorporated in the central/South American dialect. In grocery stores here in Houston and especially ones catering to Hispanics, any thin cut of beef or pork is called a Milanesa. You can order a Milanesa at any Colombian restaurant as well and it could be breaded and fried and made of pork or could be a thin slice of beef simply pan fried with no breading. It probably made it to the Americas with the Spaniards, but did they take it from the Italians or vice versa?

Well, funny coincidence. After work today I stopped by Fiesta on Hillcroft and Bellaire to pick up some Thai ingredients -of all things- like fresh turmeric and also for a tub of fresh rendered lard. And to my surprise, there they were, sour Seville oranges! They sell them for $0.59/lb, so I picked up a few pounds and will be making marmalade soon. Maybe for next year you won't have to get a special order, just head over to Fiesta . Thanks for the recipe, I have a similar one that does not use a pressure cooker.

Thanks for the tip! I can never find Seville oranges. What are they selling for if you do not mind me asking? And I would love your recipe. Can you please PM me with it or post a link to it if a link is available?