Swisskaese
-
Posts
1,980 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Swisskaese
-
-
And I'll assume based on Alana's comments that the first recipe will be the most pistachio-y. I wish I had the paste.
Some days my ruralness misses access to key ingredients (says the man who owns a specialty food store).
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.
-
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
-
You should also add the zest of one lemon to the crostata dough.
-
mmmmm.....may I have some soup please?
Now I have to add oxtail to my shopping list, that recipe sounds excellent, just the sort of thing that rings my bells. (Oh, and I think Swisskaese should be made to share that beef stew with chestnut and pomegranate with us because I KNOW she has a magic bag of spices at her disposal!)
How was that bread? I'm curious because how could they mill it in the morning, and have it your hands by the afternoon? Or are they just using poetic license when they say it was milled in the morning. What's your favorite, go-to bread?
Abra, you had cake for breakfast, what, is the tripe all gone??
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.
-
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.
-
-
M. Lucia, thanks for explaining that. I am going to have to make that. It sounds delicious.
-
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.
-
-
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.
-
Chris, I'd support most of that definition, but not the "want" component (as in, "and want it to be considered a separate cuisine"). It doesn't matter what people want. The proof is, as they say, in the pudding: the cuisine needs to be established by what's actually cooked and eaten.
Googling for a fact-check of a tangential issue, I came across what to me seems a strong definition of Jewish cuisine in an unlikely place: About.com. But hey, this guy, Giora Shimoni, seems to have done some good thinking here. Anyway, he defines it thus:
Jewish cuisine is the product of Jewish dietary laws, Jewish Sabbath laws, Jewish holiday rituals, and the local food and cooking customs of the many lands in which Jews have lived over the centuries.In other words, Jewish cuisine is a unique synthesis of foods from around the world that have been adapted to meet the constraints of Jewish religious law and/or developed to fulfill Jewish cultural needs.
Funny. That is exactly what I was saying.
-
-
Come to Israel and I will give you an education on Kosher food that isn't boring and bland Polish food.
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."
My question is: Why must we change things? If you're on Atkins, fine. You're not going to eat a knish or a piece of cheese kugel with sour cream on it. But if you want some good tasting Jewish food, learn to make it or find somebody who does. It does exist and people are eating it.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
-
How would you make Jewish food (loosely defined) interesting and attractive again?
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.
-
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.
-
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.
-
I put juniper berries in my matzah ball soup.
-
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 much different from the bacon. It has that smoky, greasy bacony flavour. And, it tastes similar to the treif version of the dish. I don't think this is very different as slkinsey and FatGuy are claiming and I can say that because I used to not keep Kosher and have eaten both versions of Coq au Vin.
Hungarian Jewish meat recipes, which are the counterpart of the non-Jewish recipes usually suggest using smoked goose breast in place of bacon.
-
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.
-
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 were dishes of the country that Jews were from and adapted to fit the laws of Kashrut. That is it, period.
However, it is well known that Portuguese Jews brought fried fish to England and thereby creating the English tradition of Fish and Chips. Is it Jewish food? Maybe, but it is probably Portuguese food.
Chinese food is not Jewish food! However there are Chinese Jewish dishes that were made by Chinese Jews.
I cook Kosher food everyday, but do I call it Jewish food. No, I make Kurdish, Georgian, Iraqi, Lebanese, Moroccan, Persian, British, American, French, German, Italian, Spanish, Thai, Chinese, Japanese, Bhukaran......... food that happens to be Kosher.
-
Have never had a real Panettone before and the closest was a really bad, fake version purchased from the "Central" supermarket bakery in Bangkok. So....can't wait to one day visit Alicante and have the real thing!
You just insulted every Italian. You better go to Italy to taste real panettone before your trip to Spain!
Your panettone looks very nice.
-
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.
-
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.
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.
-
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.
Dinner! 2007
in Cooking
Posted · Edited by Swisskaese (log)
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.