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    Hod HaSharon, Israel

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  1. Swisskaese

    Dinner! 2007

    After reading Abra and Chufi's blog about cooking with chestnuts, I decided to make a stew with chestnuts. I made Beef Stew with Chestnuts and Pomegranate and in a word it was orgasmic. The recipe I found called for lamb, but lamb here is outrageously expensive, so I used goulash meat. The photo just looks like a regular beef stew, but if we had scratch and sniff functionality on eGullet then you would know that this ain't yo mama's beef stew, unless your mama is from the Caucasus. Because I used beef, I omitted the mint and added dried sour cherries, but next time I will use sour apricots. The cherries were lost in the dish.
  2. Yes, the first one is definitely more pistachio-y. Well, pistachio paste is very expensive, but as some one who has used it for her wedding cake, it was definitely worth the cost.
  3. I have two recipes for pistachio pastry cream. Pistachio Pastry Cream This is from Nightscotsman The pistachio pastry cream is just regular pastry cream mixed with pistachio paste and lightened with whipped cream. 1000 g cold pastry cream 40 g pistachio paste 200 g whipped cream (whipped very stiff) Pistachio Pastry Cream 1 1/4 c half and half 3/4 c unsalted pistachio nuts 1/2 c sugar 4 lg egg yolks 2 tb all purpose flour 1 ts vanilla extract Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture. Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours. Cover and refrigerate. Bring to room temperature before using. Makes About 3 Cups
  4. You should also add the zest of one lemon to the crostata dough.
  5. I promise I will post photos after the dish is ready under the Supper thread. And, Judith, I still have to write about my visit to Montone on my blog. I am so behind on my Italy report. The recipe is here: Lamb Stew with Chestnuts and Pomegranate The recipe calls for lamb. I am using beef instead and omitting the mint. I am also going to add dried apricots. I will be pulling out my bag of tricks for this recipe. The vegetables look beautiful. I think it is nice that you can buy from the source. We buy some of our produce directly from the farmers near our town.
  6. All this talk of chestnuts has inspired me to make Beef Stew with Chestnuts and Pomegranate tonight. It also has me planning another trip to the South of France. Thanks Abra and Chufi.
  7. How about the Walnut Raisin Torte (Nigvzis Torti) you made last year? or Mila Psita sto Fourno: Baked Stuffed Apples
  8. M. Lucia, thanks for explaining that. I am going to have to make that. It sounds delicious.
  9. The name is not familiar to me, but the dish itself sounds a bit like Hashwa, which is a Lebanese rice and meat dish that is served on its own or used as stuffing for stuffed vegetables and kubbeh. Foodman and ChefCrash both provide recipes in the link above. Do you know what type of Middle Eastern restaurant this was? That might give me a better clue.
  10. Sadly, that's just a myth (I'd say "old wives tale," but I'm afraid to ). Trust me on this. ← The Turks swear by it and they also say that tripe soup, at least their version of it, is an aphrodisiac.
  11. Looks like you are having a great pajama party! Wish I could join you. I came back here just for you guys and for Hathor. I am not big on innards, so I would have to pass on the tripe, but the chicken, cheese and the tart look delicious. I am going to have to try that tart sometime. Can't wait to read more.
  12. ← Funny. That is exactly what I was saying.
  13. Grapefruits are kosher. Are they Jewish? ← I said dish, not individual ingredient.!!!! I give up. If you don't agree with FatGuy then it must be incorrect.
  14. I think what people have been saying is that, in America anyway, "Jewish food" is seen as something different from "kosher food." Most Americans would see your kosher Moroccan food as "kosher Moroccan food" and not necessarily as "Jewish food." This certainly seems to be the sense in which savethedeli and others have been using "Jewish food." I think the original premise of this thread is that fewer and fewer people are eating these foods (especially outside of the holidays). Most people seem to think it's because they are increasingly viewed as bland, old fashioned, unhealthy and out of step with current culinary trends. ← The fundamental thing that most of you are not getting is that because the dish is Kosher, it is Jewish food, not because of the origin of the dish. The reason people don't understand this is because most Jews in the States do not keep Kosher. Kosher = Jewish
  15. I think there is huge potential for doing something modern and interesting with gefilte fish. Not only to rescue them from the lousy reputation they've gotten from all the bad jarred gefilte fish out there, but also because, well, think of the possibilities. Varying the species of fish used. Varying the seasonings and flavorings. Bringing in some cross-cultural ideas (kamoboko/gefilte fish hybrids, anyone?). ← Individuals and caterers here have been making "gefillte fish" with other types of fish for years. They make it with salmon, sea bass, red mullet. This is nothing new.
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