Swisskaese

This is a beignet. This is what I think of as a fritter. I would be more apt to use mashed potato instead of grated, but it sounds interesting.

Are these suppose to be like beignets or are they more like potato pancakes? The reason I am asking is because I did a google search and all of the "Mock Whitebait" and Mock Whitebait recipes only have potato and egg and they are cooked like potato pancakes. Actual Whitefish Fritters use the ingredients you wrote above.

Sucket Fork

Wow, what an amazing exhibit. I wish I could see it.

I don't mind sitting in a cafe with a book or newspaper. I just don't like to dine alone in a fine dining restaurant. When I was single and living in Switzerland and Germany, I didn't mind talking to strangers at a cafe, if they looked interesting.

Very touching story Miriam. Thank you for sharing.

Those look great Desiderio and I know that they are not easy to make. Almost as good as the ones I had in Italy.

I have had florentines in Europe with just orange peel and with glaceed fruit, but I really want to try this recipe: Spiced Sesame Orange Florentines with Cashew Nuts and Fleur de Sel

Those are gorgeous!!! Can we have the recipe?

Am I the only one having Shabbat dinner?! I miss you guys..... Just to make you feel guilty, I am having Shabbat dinner all by my lonesome . My David is in London celebrating his mother's 89th birthday. And we will be rendevousing next week in Provence for a much needed vacation. Shavuot in Provence! Woo Hoo! I had all by myself..... Artichoke Steak with rosemary and mustard Roasted Cauliflower Red wine Shabbat Shalom everyone. See you in a couple of weeks.

You could also fill it with gin and call it Bathtub Gin Interesting blog *Deborah*. I would kill for your range. The orange is interesting. I am curious, did you mention what you do for a living? I really miss Asian restaurants. We have such lousy ones here. I really miss dim sum.

Caterers make Moroccan dishes for weddings here in Israel. Of course, we have large Moroccan community here. I don't see a problem in having a Moroccan themed wedding. You can serve moroccan salads, vegetable, chicken and meat tagines and couscous. You could also have mini bistiyaas as an appetizer. We had dates stuffed with lamb for an appetizer. They were delicious. I would suggest buying Paula Wolfert's Couscous and Other Good Food from Morocco cookbook.

There are a number of vanilla gelato recipes. I really like the recipes from the River Cafe. You will find that some gelato recipes have cream and milk, others just milk, some with six eggs, some with as many as 10 eggs. Make sure you buy a fresh vanilla bean. I have also used vanilla paste. Vanilla Gelato

I am leaving next week and I can't wait. We just found out that the Picasso Museum is closed for renovations. I was really looking forward to seeing this. Oh well, another excuse to go back. I will give a full report when I return. Any last minute suggestions?

The Quatre Quarts recipe I have from the Art of Cake begins with creaming the softened butter, beating in the sugar and beating it for five minutes. Then you add the eggs one at a time and then the flour and potato starch. Her recipe sounds unnecessarily complicated for a Quatre Quarts. There is also a Lemon Pound Cake recipe in the same cookbook that calls for melted butter, which is added after the flour has been incorporated into the batter.

I just had an idea. Here, restaurants make a halvah parfait, which is made with halvah, which is made from sesame seeds. I think Daniel Rogov has a recipe for it. Scroll down, the recipe is the next to the last: Halvah Parfait This might give you just enough sesame flavour. Make sure you buy sesame halvah. You could put this between the lady fingers. It has cream and amaretto and the halvah.

A friend of mine who used to live amongst the Bedouins was telling me about cooking the flatbread in the sand and also how they cook meat in the sand. I would love to go on a camel safari. My husband has been on three camel safaris. He really enjoyed them.

I hate to admit it, but I hate dining alone. I am sure it is some psychological thing, but I feel so uncomfortable dining alone. I always feel like people are staring at me and wondering why I am dining alone. It always reminds of the scene in "The Jerk", when Steve Martin goes into high class restaurant and says to the maitre'd, "Table for one." and a spotlight follows him to the table. This is exactly how I feel. I know it is silly. I really don't know how to change this feeling.

I know you said that you don't like the taste of tahina, but have you tried a Tahina Cake? I am not sure how it would work in a Tiramisu, but you could give it a shot. This is a Greek Lenten cake and it is delicious. Tahini Cake

No there was no chopped dates, but it had a sweet taste. I think it was dates water. i should ask more when i see the bakers next time ← Maybe they use a little date honey.

Abra asked in the pastry thread about a tanoor oven in reference to ATAF's thread on Iranian Bread. I really love flatbreads and have the fortune to live in a country that offers Yemenite, Iraqi, Iranian, Tunesian, Indian, Italian, Ethiopian, Druze, Bedouin, Moroccan and Bukharan flatbreads. I am sure I have missed a few. I found this very interesting article on flatbreads. On the Flabread Trail Here in Israel, you will find a number of shishlik restaurants make fresh flatbread in their Taboona. The wood fire is built on the floor of the oven and the bread is baked on the side walls. the dough is placed either by a round padded piece of wood or with a metal hook. I once saw a baker put the dough in with bare hands. I thought he was nuts, but he must have asbestos hands like some of the restaurant chefs. The Bedouin and the Druze here make their bread on a sajj which looks a bit like an inverted wok. The Bedouin also used to bake their flatbread in hot sand. What type of flatbreads do you like? Have you tried making flatbreads? I have only made foccacia.

Yes, they are water buffalo and they were once indigenous in Israel. They have found skeletons in the Hula Valley.

Beautiful ALTAF. It looks delicious. Were there chopped dates in the dough or date paste?

I am looking forward to trying some buffalo meat. I hope it is not too expensive. I have never had a bison burger or bison steak in the States.

Here is some insight into the difficulty of Kosher approval for anything: Chief Rabbi: Buffalo meat kosher Kosher Buffalo meat has been available in the US for several years.