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Swisskaese

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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. T
  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 me
  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 s
  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.
  16. By showing people that it isn't just Polish food! Make Georgian, Bhukaran, Uzbeki, Iraqi, Yemenite, Algerian, Lebanese, Cochini, Tunisian, Moroccan, Libyan or Kurdish dishes. I have to agree with Pam, I am offended that you think Kosher food has to be made Goyish and that it doesn't taste like anything. Come to Israel and I will give you an education on Kosher food that isn't boring and bland Polish food.
  17. No two matzah balls soups are alike. Here is my matza balls and chicken soup. This is a lot different from how most people make theirs.
  18. I put juniper berries in my matzah ball soup.
  19. The problem with comparing matza balls to Griessknockerl is that you are comparing them to matza balls that are made with matza meal. However, matza balls are also made by roughly crushing whole matza and this is more along the lines of Bavarian bread dumplings. Then, you also have stuffed matza balls. I know I sound like a broken record, but I seem to be invisible on this thread. Jewish food is adapted food from the country they lived in. For example, let's take a dish like Coq au Vin that calls for bacon in the dish. We would replace the bacon with smoked goose breast. It doesn't taste that
  20. BTW - If you want to try real Jewish food, then come to Jerusalem and go to a restaurant called Eucalyptus. Chef Moshe Basson prepares dishes using foods that are idigenous to Israel. Some of which were around during the time of the Bible.
  21. What all of you are calling Jewish food is Eastern European food. Jews are not only from Eastern Europe! In fact, a lot of us are not from Eastern Europe. I had never tasted Cholent until I moved to Israel and I am happy that my family never made it. I think it is horrible. Cholent, Dafina and Hamim are traditionally Jewish recipes because we needed to cook dishes that would carry through the Sabbath from sundown Friday to sundown Sunday. It is said that Cholent is a take off on Cassoulet from the French Medieval period, maybe it is the other way around. What is Jewish food? Originally, they w
  22. You just insulted every Italian. You better go to Italy to taste real panettone before your trip to Spain! Your panettone looks very nice.
  23. The pate brisee or Muerbeteigboden is used as a base for the cake. You can smear cherry jam on it and then place the chocolate spongecake on top. This is not mandatory and is mostly done by professional bakeries and restaurants to keep the sponge cake from becoming soggy, since they do not always serve the cake immediately after they prepare it. It is not used as a substitute for the chocolate spongecake! The pate brisee is just a normal one, not chocolate.
  24. I made them and they are really good!!! I have to confess I more than doubled the pepper ...and sprinkled some coarse salt on top ... salt and pepper brownies!!! very yummy! ← I am glad you enjoyed them. I also double the pepper, but I don't like to suggest it because some people do not like a lot of pepper. I think it enhances the chocolate. I will have to try the salt addition.
  25. I can't make these at the moment, but one of you should try making my Black Pepper Brownies. They are fudgy and have a nice kick to them.
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