Swisskaese

How about: Vegetable Samosas Aloo Kai Raita (Potatoes in Spiced Yogurt) Fruit Chaat

Mazel Tov on your new job Rebecca. Shabbat Shalom everyone! We had: Artichoke with mayonnaise Salmon with lemon, rosemary, garlic and white wine sauce Haricot vert Baked potato Apricot Lekvar pound cake Barkan white wine

It reminds me of a dessert I had at a Moroccan restaurant called Briwatts with Fruit.

Thanks for the link! I baked some jachnun yesterday.... i'm assuming it turned out as it was supposed to. I'd rather have malawah. ← I spoke to my Yemenite friend and he said that you soak the hilbeh for three hours in water, drain the water and then stir with a whisk until completely smooth. He said it does not work by putting it in a blender or a cuisinart. Then you add a tablespoon of zchug, lemon juice, cilantro, parsley to taste. Soon , I will show you a bakery that makes jachnun, malawah and kurdana. He also told me that the key ingredient in Yemenite soup is cow head meat. I found a butcher that sells the meat without the head. I would not be able to do it myself.

Martha Stewart has a nice recipe for a court bouillon. Poached Halibut in Warm Herb Vinaigrette.

No problem. You don't need access to Kosher items. Okay. The easiest thing to do is to buy the throw away aluminum baking pans. The ones you find in the paper plate section of the supermarket. Cook their food in this. This way you don't have to worry about cooking in non-kosher pots. I would suggest baking something. Here is a recipe for Tagine Hallibut Steam some vegetables for them and serve it with a side of roasted potatoes or pasta or rice. You can make a steamer by buying a round throwaway aluminum container, put a few small holes in the bottom and place it over a pot of steaming water. Bake the potatoes in the oven in one of the throw away pans. Roast them with rosemary or something. If they don't mind eating off of regular plates, then serve them on whatever you are using. However, if they do mind, you should buy a nice set of heavy plastic dishes. The crystal looking ones that they have at party stores, with heavy plastic knives, forks and spoons. Make sure that you get them cups or plastic wine glasses for their drinks. I just saw that you don't have access to an oven. Okay. so do you have a wok and bamboo steamer baskets? Can you tell I have done this before. You could cook the vegetables, the potatoes and make fish in papillote all in the bamboo steamer.

Daniel, thank you for the kind suggestion. Do you have something that would be more appropriately cooked with wine that I am nearly swimming in? I have many bottles of pinot grigiot, and the meal is going to be served Sandhills bourgeois so the drinks are going to be beer and a little champagne. That's why I asked about the halibut. Ronnie_suburban, thanks for the link. I found that halibut is kosher. I'm thinking halibut or salmon. I also have some smoked trout that might find its way there... I'm not sure yet. ← Do they drink non-Kosher wine? If not, then you can't cook with non-Kosher pinot grigio

I assume that means halibut would be out, too. Can someone recommend a white-fleshed fish? Or something that would be appropriate to be poached in a court-bouillon? ← Halibut is Kosher. What do you mean by "you are in the clear"? What type of Kosher do they keep? Take a look a the link that Ronnie provided. It is correct. I keep Kosher. The best wedding fish I had was salmon with a pistachio crust. You spread a thin layer on pesto on the fish and then coat the top with chopped pistachios and bake it in the oven. It is delicious.

I would make a detour at Savannah and go to the Crab Shack. I ate there in my pre-Kosher days. It was good. According to my Aunt who lives in North Carolina, Bill's BBQ in Wilson, NC is supposed to be one of the best. It is off I-95.

If they are strict Kosher, then you will also have a problem with the plates and utensils. The truth is, if they are strict, they won't eat anything at your wedding. I would stay away from cream sauces and poaching fish in milk because some people will only use certain milk products. Salmon is an excellent safe fish. No shellfish. Some chefs, believe it or not, do not know the difference between fish and shellfish. No clams, mussels, shrimp, oysters, etc. Make sure the vegetables do not have meat in them, such as bacon or some sort of pork for flavouring and also make sure that the vegetables, pasta and rice or not flavoured with chicken bouillon or beef bouillon which is not Kosher. Cheese that is not Kosher are also forbidden. Some people that keep Kosher might eat some non-Kosher cheeses. If you are serving wine with dinner, you might want to have a bottle of red and white Kosher wine for them. Not Maneschevitz (sp?) concord please!. Hopefully, you can fine Yarden or Barkan cabernet sauvignon and chardonnay. If you have access to more premium Kosher wines, then I and I am sure Daniel Rogov will be happy to help.

Thanks Klary for a great blog. It makes me homesick for Amsterdam. I really need to come and visit my family. See you in blogland.

As usual, your dinner party was a sucess! The puffs look delicious. I don't have a dishwasher either. Dinner party cleanup last hours.

You just made my day!!!

I don't understand. Do you mean that the bird was frozen when you put it in the oven? I always thaw out chicken before I roast it. If anything, I would think that the chicken may still be raw inside if it was completely frozen.

It sounds like it was a hen instead of broiling chicken. It may have been mis-packaged. I would try boiling it. What is the worst that can happen? You can't eat it, which is pretty much what you can't do now. I cook a roasting chicken at 180C for 1-1/2 hours and it always comes out perfect.

Don't worry Klary. You always have beautiful parties. I always panic before a party and it always turns out nice. And, I always promise myself that I won't panic again. Take a deep breath, have a glass of wine, take a quick shower and ask your husband for some help.

What were you trying to make? What type of pastry is it? I can't tell from the photo.

Shavuah Tov! We had a bit of a casual Shabbat this weekend: Artichoke with garlic mayonnaise Satay Chicken Wings Haricot vert White potatoes Barkan white wine

I think the foil pan should work just fine. I have never tried using hilbe, so I am not sure, but I thought the jelly and the soaking was if you are starting with whole fenugreek. I maybe wrong. I will have to find out.

You can make a dip, a sauce, put it in soup, put it in meat and chicken dishes. I will ask a couple of friends of mine what their mother uses it for. Remember that hilbe is fenugreek, so you could also use it in Indian dishes and other dishes that call for fenugreek. Indian dishes recommend grinding the fenugreek fresh, but I think you could use this, too. The malawah is similiar and frankly I prefer it over the jachnun simply because it is less doughy. My cousin used to sell jachnun and he put it in a casserole dish and covered it and baked it in the oven overnight. He used to buy it from a Yemenite woman that made them from scratch. He had a jachnun delivery service in Jerusalem.

Pam, Are you making jachnun from scratch? If you making the ones that come frozen, follow the directions on the package. You should put them in a dish and cover them with foil and cook them at 180C for 20-30 minutes. If you are making them from scratch, and I don't recommend this unless you take some lessons, then they are made the day before and put in an 90C oven and baked overnight until they are brown. Most people here, including Yemenite families, buy ready made. I have to be honest with you; I do not care for jachnun, but it is very popular when they serve it at the office cafeteria. Jachnun is typically served with a spicy tomato sauce called Matbucha and a roasted egg. Hilbe is fenugreek paste. Studies have been done on this and it may reduce cholesterol and help balance diabetes. It is also known as Yeminite Viagra. Hilbe is Yemenite curry. It is an ingredient in Zhug, they put it in soups. Basically they put in in everything because it is seen as a cure all that keeps them healthy. And let me tell you that there is something to this because my hairdresser's grandfather is a gazillion years old and he is still going strong.

Mayhaw, I am still looking for a Jazzfest Artichoke and Spinach casserole recipe. Please, pretty please! I am not going to be in the States in time for the Jazzfest this year.

Is it different colored layers like red, yellow, black, green, white, etc.? I have posted your description on another website. Maybe someone will recognise it.

No offence Jason, but those are massed produced. The best ones are found made by little old ladies at fairs and bluegrass festivals. The best ones I ever had were at a bluegrass festival at Horse Pens Fortyin Alabama. Damn those were good! Amazing cat head biscuits, too. But, that is for another thread... Something like these.

Is it Harissa Namoura a,k.a basboosa? However, I don't think this is layered with nuts and cinnamon. The only dessert I can think of with semolina and tumeric is Sfouf, which is a Lebanese cake. Is it a cake or a pudding?