Swisskaese

Actually, you can have felafel on lafa bread in Israel, if the stand offers pita and lafa as an option, you just have to ask. Pickled turnips are not just a Lebanese addition. Iraqis also make pickled turnips and you find them at most felafel/shwarma stands here in Israel. Depending on where your family originates is what you are most likely to put on your felafel. However, since we are such a mix here, most of us like to mix it up. Israel has citizens from most countries in the Middle East, even Jews that originated in Kuwait. And we have restaurants that cover most of those countries. Okay, we don't have any Gulfi restaurants yet .

I think that is a good idea. But, don't crush them, put them in whole. That is what I do. We are also eating out of the freezer and we are making some bread this evening. I know it is crazy, but I need to use up our flour and I didn't have time to make any on Friday. I made Southern biscuits instead. We are making a whole wheat sourdough (with Miriam's starter ) and pumpkin seeds. David made a huge pot of chickpea minestrone that we are going to be eating for the next week. And, we need to finish our Quinoa. I am afraid that we won't be able to finish all of our floury, beany items before Pesach. I may ask my boss, who is Christian Arab, if she will take them for me. It was so much easier in the States when I would just give them to a neighbor. Usually I am much better about not buying so much flour and other items a month or so before Pesach, but I just wasn't paying attention to the calendar this time and now it is creeping up on me. Okay, deep breath Michelle! We had: Artichokes with garlic mayonnaise Roasted Chicken with clementines, lemon, rosemary and pomegranate molasses Steamed broccoli and carrots Quinoa Dalton Fume Blanc in an Oak Barrel 2005

I made Chufi's Weesper Moppen and Orange and Ginger Cake last year and I may make them again. But, in honor of my Italian roots, I might make Ricciarelli (Sienese Almond Cookies) and Torta di Carote

I am really sorry to see Susan step down, just like I am sorry to see all of the other managers that have stepped down. Susan did a great job and convinced me to still do my blog during a difficult time in Israel. I was always drooling over her Dinner photos. Thanks Susan for all of your hard work. You should have been thanked weeks ago.

I am making the mango filling from dried mango slices, dried apricots, orange zest and a little mango nectar. I am not adding any extra sugar. The orange frangipane is a standard frangipane with the zest of two oranges and a sprinkle of grand marnier. If I had some orange oil on hand, I might add a little of that.

Kind of a late start, but I am planning to try some new fillings this year: Orange Frangipane Mango And the usual suspects: Apricot Date and Walnut

I would beg to differ, The Fish Market Southside has great simple seafood (and super fresh - they have their own truck that goes to the gulf daily) and Ocean in Five Points South is excellent. ← Ditto on that. Everytime I go home for a visit, I go to Bham for my Fish Market fix.

After you finish playing golf in Gadsden, go to Anniston at eat at Classic on Noble The owner's, Cathy and David Mashburn are friends of mine and their food is very good. Tell them Michelle Kemp sent you.

You can buy halvah filled hamentaschen here. I would suggest using your chocolate dough for this.

We are having: Tagine of beef seasoned with ras al hanut, whole garlic cloves, fresh ginger, orange and lemon quarters, onions and carrots Fine couscous Roasted cauliflower Steamed artichokes Challah and red wine Shabbat shalom!

The spices I use the most are: Cinnamon Nutmeg Baharat Ras al Hanut Hungarian hot and sweet paprika (Hungarian husband) Juniper berries Cardamom Various curry blends Various rice spice blends

A hen is definitely tough. I know it makes really good soup, but I have never really liked hen. And, they are more expensive here. They are probably expensive in Winnipeg, too. I prefer to use a large fryer (#3) to make my soup. That way I know that the meat will be tender. We really like chicken meat in our chicken soup.

I will give it a try, but I might add some garlic. GiftedGourmet, that is the recipe I was referring to.

I disagree. I cook the chicken until the soup is done, remove it and take the meat off the bones and re-add it to the soup. It is never dry. I even remove the meat from the wings. Or I remove the chicken and serve it as a main meal. The meat is very moist and tender.

Do you only season this soup with onion, salt and pepper? It seems like something is missing.

I loooooove fresh sardines!!!!! My husband can grill some mean sardines.

I will post the recipe tomorrow night. It is very easy.

There is nothing surprising about it. The Dutch starting trading with India and other Asian countries beginning in the 15th century. Here is more about the Dutch East India Company.

We are also having a simple Shabbat meal: Pumpkin Gnocchi with a fresh tomato sauce Steamed broccoli Roasted cauliflower Shabat Shalom everyone!

Okay, I think I have found potentially the second most coolest thing for this menu...... Parmigiano Reggiano al cioccolato Scroll down a bit.

We have several local "fastfood" restaurants: Burger Ranch. This is a hamburger joint. Pizza Meter Argentinian Pizza joint. You can buy by the 1/4 meter or 1/2 meter. We also have wonderful falafel, sabich and shwarma stands. As well as hummous and burekas joints.

Another few recipes I would like to try, but haven't is: Valrhona Chocolate Torte with Pistachio Ricotta Purses Portuguese Chocolate Tarts

How about: Spiced Cocoa Dry Rub for Lamb Kebabs Love Goddess Cake - I have wanted to make this for a long time, but I do not have access to the chilies. If anyone could do this recipe justice, you could Abra.

Cornbread lends itself well to sausage, particularly breakfast sausage. I would look into making a sausage gravy and serving it either over the cornbread or on the side. Jalepeno Cornbread has a little bite, which adds a nice flavor under the rich gravy. ← Yes, but this is something you would serve for high tea in Alabama, not Afternoon tea. Afternoon tea is dainty sandwiches, mini quiches, scones, clotted cream, jam and delicated mini cakes and tarts.

You could fill the already baked danish with lemon curd or you could make a lemon cheese filling and fill pre-baked danish and then bake them.