Swisskaese

This cracks me up. We were shocked and appalled when we saw Maneschewitz matzah here in Israel this past Passover. We have enough homegrown matzah and other Kosher products. Why do we need to import them from the US? I think they bring them in for the Anglos that can't live without their US, British, South African and Canadian products.

I don't even remember being 19! I am molecularly-challenged. I am interested to see what you come up with. What are you studying at Duke?

Here are a couple of recipes: Peach BBQ Sauce Peach Barbecue Sauce This one calls for canned peaches, but maybe you could replace this with fresh.

Ah... details on the turkey shwarma bivakasha! I'm confused - thinking that shwarma is like gyros, the meat on a rotisserie, sliced off the edges as it cooks. So when you say with the bone, it throws my understanding through the ringer! It seems everybody I know is just returning from Israel, telling me stifling how hot it is - I hope you can keep cool. ← I am in Germany at the moment and it is very hot here, too! Shabbat Shalom everyone. Miriam may have made her shwarma with turkey legs.

You can also use it to make White Chocolate and Halvah Cheesecake. I would use bittersweet chocolate instead. The flaky halvah is mixed in with vanilla ice cream. It is yummy. You don't bake it, just crush it and add it to the ice cream mixture in the ice cream maker. You can also make Halvah Yeast Cake but you would need to use halvah spread instead of the flaky halvah. Although you could crush up the flaky halvah and it would probably still taste great.

I just got back from two weeks in the Provence/Cote d'Azur. We stayed in a villa for 10 days and a hotel in another area for 2 nights. I really enjoyed having a home to come to after our day trips where we could either cook or go out to dinner. We mostly cooked dinners at the villa. It was alot of fun finding things a the local markets and we made it romantic with candles, outdoor eating, wine drinking on the rooftop terrace, etc.

Too bad you didn't try the restaurant I went to Avignon. I described it in my trip report.

You can add what ever you want after you make it, but you will find it served plain or with: 1) Good drizzle of high quality olive oil 2)Olive oil, zaatar and roasted pine nuts 3) Chopped fried eggplant, a little olive oil and cilantro 4) Fried onions and olive oil 5) Chopped red peppers Skies the limit. I also love labneh on bread with jam on top of it or smoked salmon on top of it.

That is strange because Canoe's website includes their dessert menu.

It sounds like spiral potatoes. Something like this, except that are wider and more square: Spiral Potatoes Were they used as a garnish around roasts?

I totally agree. No offence to the French, but I am an Italophile and they do make the best ice cream by far. However, the two Glacier that I featured are owned by Italians.

We also went to see the Escoffier Museum. It is housed in Escoffier's house. The collection includes old menus, a provencal kitchen and cooking utensils. It is definitely worth the trip. Escoffier's house Auguste Escoffier Sugar sculpture Menus designed by Toulouse-Lautrec Cassis is a touristy town, but it has a very nice view of the sea and great ice cream. We followed the crowd to a gelateria and had some amazing ice cream. Tapenade had Cassis and Pink Grapefruit and I don't remember what I had , but I promise it was good. Gelateria in Cassis Cassis and Red Grapefruit We had a very nice Tourte de Blette in Antibes, but the best one we had was Nice. Lou Pihla Leva is the place to go in Nice for socca (very good!), tourte de blette and grande aioli, which is a very good, but simple provencal dish consisting of salt cod, steamed vegetables, including artichoke served with garlic mayonnaise. Their tourte de blette is like no other. Normally they are very thin, but theirs is of monster proportion. We shared one. Tourte de Blette in the upper left-hand corner The truth is that everything they served looked delicous. I really wanted to try their lemon tart, but I didn't have any room after we had already eaten some amazing ice cream at Finocchio. They had sweet and savory ice creams. Tapenade had Tomato/Basil and Rosemary. Call it old age, but I can't remember what I had. I just know that it was very, very good. Finocchio's All in all the trip was amazing and we will be going back for more adventures.

Here is my final photographic report of my trip to Provence and the Cote d'Azur. St. Paul de Vence is a very picturesque town which is famous for its beauty and also is the final resting place of Auguste Escouffier and Marc Chagall. There are a number of art galleries and other specialty shops. One that caught our eye was a shop that sold various liqueurs and olive oil. The name of the shop is Les Trois Etoiles de St. Paul and it is owned by a lovely man named Horst. Horst was kind enough to let us take pictures of his shop after we explained that we were going to post information and the pictures of his shop on eGullet. Horst Horst has a very interesting selection of liqueurs, such as Honey, Plum, Peach, Limoncello Cream, Strawberry, Blackberry, Pear as well as several types of balsamico and local olive oil. He certainly believes in letting potential buyers try out his wares; we must have had about eight tastings before we chose a plum liqueur and lemoncello cream to take home as part of our swag.

I think calling a Jewish fundraiser party a Kosher Christmas Party is really tacky. What is so hard about being Jewish? You don't have to keep Kosher if you don't want to. Nobody is forcing you. If you want to cater to a specific market, then you have to follow the rules. Otherwise, you can do what ever you want. Using Kosher items in a non-Kosher restaurant doesn't bother me, but calling something Kosher-style does bother me. There is no such thing as Kosher-style. What does that really mean? The food is from Eastern Europe?

Shabbat Shalom everyone! Tonight we are having: Artichokes Georgian chicken stuffed with dried cherry studded rice Broccoli Red wine

I looked at the recipe I use for spinach and ricotta pie and I do not prebake the puff pastry. I place the dough in the pie pan, fold the edge over and crimp as I would regular pie dough. It is baked at 180C/350F for 40 minutes.

How about: Raspberry Honey Cream Tartlets Summer Berry Gratin Strawberry Creme Caramel Tart

I'm not Gifted Gourmet, but haimish means homey or warm and fuzzy. It comes from the German word Heim, which means home. ← Danke,Swisskaese and for correcting my spelling, too![...] ← Don't worry too much about transliteration of Yiddish words. The "correct" spelling is in Hebrew letters. ← Pan is right. However, that is the most common spelling in English dictionaries. Come to Israel and you will see names of Israeli towns and streets spelled several different ways in English. Some people have vivid imaginations of how things should be spelled in English. I will have to post some restaurant menus someday. You will really split your sides with laughter. Lori, I am in awe of your patience with all of those children in your kitchen. I would be afraid of them cutting themselves. Obviously, you teach them knife safety.

I'm not Gifted Gourmet, but haimish means homey or warm and fuzzy. It comes from the German word Heim, which means home.

You should go to Lebkuchen Schmidt in Nuremberg. They are the Lebkuchen bakers. They are located at: Plobenhofstr. 6 (Hauptmarkt) and Handwerkerhof (open from March to Dezember) Zollhausstr. 30 Make sure you try the famous Nuremberger sausages. I don't think you will be able to bring any back with you. I am not sure where you are going along the Rhine, but here is a site that lists some of the better wineries: Rhine Wineries I used to live in a small village called Boppard am Rhein and it is on the wine route. I was really spoiled there.

When I can find it here, I put it on top of spinach gnocchi.

The food fair is great. You can have Persian, Iraqi, Japanese, Druze, Argentinian, Dutch, Chinese, pastries, halvah, cheese from a boutique dairy, liqueurs and jams, homemade chocolates, artisanal breads....on and on. They may also have a food fair at one of the malls in Haifa, but I am not sure. I buy carob honey from a local beekeeper that has a stand at the food fair in Ra'anana.

Pam, my chicken soup is pretty close to yours. I put 1/2 head of garlic, juniper berries, whole peppercorns, fresh thyme, fresh rosemary, two bay leaves, carrots, onions, turkey neck, beef soup bones, chicken wings, leeks and a whole chicken. After it is cooked, I add pieces of pumpkin and cook until tender.

lemonana (ask any local place that sells kosher foods if they can order Prigat or Spring Juice in for you) what is it about the juices in Israel? They're so damn good. ← You can also get housemade lemonana at some restaurants or you can make it at home. Make regular lemonade and steep spearmint in your tea. Nana is spearmint, not peppermint. You can find fresh lemonana at the food fair at Dizengoff Center in Tel Aviv. The food fair is every Thursday evening (til 9 or 10pm) and Friday (until 3pm or 4).

We have a cherry tree, but it is ornamental, so we must buy our cherries. I paid $3.75 for a quart of sweet cherries this morning -- not too bad. ← Our cherries are $8.00USD for a quart.