Swisskaese

Sounds fabulous! Would you part with the recipe? ← Sure. I thought I got the recipe from Daniel Rogov's website, but I can't find it. I serve this with fine couscous that I purchase from a little mom and pop restaurant in Jaffo. I am suppose to be getting a couscous lesson in the next week or so. I put the recipe in RecipeGullet: Moroccan Chicken

Moroccan Chicken Serves 8 as Main Dish. This recipe is from one of Israel's top chefs, Shalom Kadosh. You can serve this with couscous or rice pilaf. 1 c raisins 1/2 c dry red wine 3 medium onions, 1 coarsely chopped, 2 thinly sliced 2 stalks celery, coarsely chopped 2 large carrots, scrubbed and coarsely chopped 1-1/2 leeks coarsely chopped 1 medium tomato, halved 1 bouquet garni (2 sprigs thyme, 2 sprigs parsley, and 1 bay leaf tied together with a piece of kitchen twine) 4 sprigs fresh dill 1 tsp whole allspice Coarse salt and freshly ground black pepper 2 three-pound kosher chickens 1 c blanched almonds 1/2 c vegetable oil 1/2 c water 1 c sugar 30 medium prunes, pitted 3 c Brown Chicken Stock (recipe follows) 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves Brown Chicken Stock (3-1/2 cups) 5 lb chicken wings, necks and backs 4 medium onions, unpeeled and halved 3 large carrots, scrubbed and coarsely chopped 2 large tomatoes, halved and seeded 1 medium leek, white part only 10 whole cloves 1 bouquet garni (2 sprigs parsley, 2 sprigs thyme, and 1 bay leaf tied together with a piece of kitchen twine) 10 c water 20 black peppercorns 1 c white wine coarse salt 1. Combine raisins with 1/4 cup of the red wine. Cover and refrigerate for an 1 hour or overnight. 2. In a large stockpot, add the coarsely chopped onion, celery, carrots, leeks, tomato, bouquet garni, dill, allspice, a pinch of pepper, and water to cover the chickens. Bring to a boil and add the chickens. Bring to a boil, simmer and cook until the chickens are cooked through, 25 to 30 minutes. Remove the chickens and cool. Strain the broth; reserve 4 cups for rice or couscous. Remove skin from the chickens, discard the bones and break up the meat into small strips. Set aside. 3. Heat oven to 350° (180C). Spread almonds on a small baking sheet. Bake until golden brown. Reduce oven temperature to 250° (140C). Set aside to cool. 4. In a large Dutch oven, heat 1/2 cup oil over medium heat. Add the thinly sliced onions, and cook, stirring occasionally, until golden brown. 5. Make the caramel: In a small saucepan, combine sugar and 1/2 cup water over medium heat. Stir to combine. Cook until dark golden brown. 6. Add chicken to onions. Stir to combine, and cook for 5 minutes. Add the soaked raisins, prunes, and 1/2 cup almonds. Cook for 3 minutes. Add remaining 1/4 cup wine, and bring to boil. Add caramel, and return to a boil, stirring gently. Cook for 3 minutes. Add stock, cinnamon, nutmeg, cloves, salt, and pepper. Return to a boil. Transfer to oven, and bake for 40 minutes. Before serving, sprinkle with remaining 1/2 cup almonds. Brown Chicken Stock 1. Preheat oven to 450° (220C). Roast chicken pieces in a large roasting pan, and roast until golden brown, 15 to 25 minutes. Add onions, carrots, tomatoes, and leek. Roast 25 minutes more, stirring occasionally. Transfer to a large stockpot. Add cloves, bouquet garni, and peppercorns. 2.Place roasting pan over medium heat. Add wine, bring to a boil and deglaze the pan with a wooden spoon. Add to the pot. 3.Add 10 cups water to cover the chicken bones by 2 inches. Bring to a boil, then simmer and cook, skimming if necessary, for approximately 2 hours. 4. Strain through a fine-mesh sieve lined with a damp cheesecloth. Season with salt if desired. Cool to room temperature. Transfer to an airtight container. Refrigerate for up to 3 days, or freeze for up to 2 months. Keywords: Main Dish, Kosher, Intermediate, Chicken, African ( RG1818 )

I have also used caramel in a wonderful, but time consuming chicken tagine I make.

Here is a bevy of scone recipes: Scones from the Great British Kitchen I make the all purpose scones and the sultana scones. I always make them with self-raising flour. I have no idea what japanese cake flour is.

I experience the time warp theory in Israel all of the time, except that it happens on Friday, when some of the stores close at 1pm or 3pm and do not reopen until Sunday. We are also late eaters.

I have never seen beef or beef/lamb shwarma here. We have lamb or spring chicken or turkey and occasionally goose. The same product cannot be replicated at home unless you have a shwarma spit. ← Hi Michele, I guess you are about 85 kilometere from that promised beef/lamb Shawarma. Next time in Haifa treat yourself to my favorite Shawarma : Emil's at 33 Alenbi road (corner of Hatziyonut st.) it is a small, simple and modest place but of the finest quality made of stripes of beef (i think veal) and ground lamb meat and fat. inside the pita you'll get Tahina and maybe some onion and tomato. basicly you are done. there is also a side collection of pickels. Go there! and let us know. Boaziko ← Cool. I will have to find the time to go to Haifa.

It is guava, pomegranate and quince season here. Woo hoo!

I am not sure if that will work. I crush up amaretti cookies or ginger cookies and place them on the bottom of the pastry and place the apple on top of that. I fill my apples with pastry cream and then cover them with puff pastry. I serve it on a base of creme anglaise.

It is curly leafed endive. It looks like this: Curly Endive In the States, you can find the baby curly endive called frisee.

How about mincemeat ice cream?

Is Preggio going to have a Chesnut Festival this year? If so and you are going, please post pictures and a report on your blog. I love chestnuts and can't wait for chestnut season here.

You are living Tapenade's and my dream. We would love to have a casa colonica. No, I do not have an oven in concrete. You definitely got me on that one.

I have eaten them, but have never made them. Cat Cora is a well known chef, who happens to be Greek. I would definitely trust her recipe. The other one is from the Greek tourist authority, how bad could it be?

Here are a couple of recipes: Almond Pears (Amygdalota) Amygdalota me Orange

I have never seen beef or beef/lamb shwarma here. We have lamb or spring chicken or turkey and occasionally goose. The same product cannot be replicated at home unless you have a shwarma spit.

Ling, as usual, your dessert is beautiful to look at and I am sure it also tastes good. Happy belated birthday.

Ciao Bella! I am so excited!!!!!! Your fridge is a carbon copy of the fridge I had in Lugano. A guest broke my door my leaning on it while it was open. So, I taped it just like you did.

You just gave me a heart attack. I thought I was never going to be able to step foot in one of the halal shwarma restaurants in London. I had never heard of shwarma being marinated in yogurt. However, the shwarma looks good ChefCrash.

A little late in the game, but here are two interesting ideas for break the fast: Pink Pomegranate Lemonade and Samali - Greek Semolina Cake

You're welcome anytime.

I-T-A-L-I-A!!!!!!!! Woo Hooo!!!!!!

I think some people are taking this way too seriously. This is suppose to be fun. I like it just the way it is. Ling, no pressure. Just carry on and if we are driving you crazy, just tell us. If you want a competition, then go sign up for a professional dessert competition.

Wow Klary! What a trip. I have got to find a way to get back to the west coast. David has never been to the PNW and neither one of us has been to the west side of Canada.

I have finalized my menu for tomorrow and break-the-fast: Erev Yom Kippur: Chicken soup with matza balls Roasted chicken stuffed with rice and tropical dried fruit (see my earlier post) Asparagus Crepes stuffed with fresh figs that I have marinated in plum liqueur I bought in St. Paul de Vence and a small drizzle of chestnut honey on top Break-the-fast: Smoked Salmon Tzfatit cheese with nigella seeds Gouda Edam Eggplant spread Hummous Labane Bulgarit spread Crackers and bread Spinach Bourekas (I bought some homemade ones at a specialty shop) Herbed omlette Banana bread Start drinking lots of water and don't drink a lot of caffeine today. Shana tova, G'mar Hatima Tova and Tzom Cal (Happy New Year, may you be sealed in the Book of Life and have an easy fast)

If you work at a bakery that imports French food and they sell chestnut honey, then add that to your list. I loved the chestnut honey with my crepes that I also filled with sour cherry jam. Yum! Tell your guests that a little goes a long way. You could also make flavored pastry creams: chocolate mango pistachio vanilla