Swisskaese

For the final night of Passover I made: Chicken schnitzel with a matzah meal and sesame seed coating (homemade) White and sweet potato chips (homemade) Steamed asparagus

Sandy, Will you please have a frozen custard at Rita's for me? Pretty, please.

If you have sweet chestnut paste, then you can make: Chestnut Cheesecake Pistachio and Chestnut Mousse Cake Chocolate Chestnut Semifreddo Pops from our own Grant Achatz Vacherin Chestnut Cream Cake

Oops. A duplicate. I was having computer problems.

I am making some more matzah ball soup and I haven't figured out what the rest of the meal will be yet. We are going to look at the beautiful spring flowers in the North.

There are a number of bagel shops that offer sweet bagels in the States. Look at this menu. They have mochachip swirl, french toast and trail mix bagels.

You could also make a pistachio flourless cake. The River Cafe cookbook has a very nice pistachio cake.

This dish was originally made with carrots and prunes and both of these things were/are available in central and eastern Europe.

Cool! A Philly blog.

I think that they mashed the watermelon and then strained it, so a food processor should work. But, I would put it over crushed ice. Watermelon juice has to be cold. I went to the supermarket on the way home to buy a whole chicken, a turkey neck and some chicken wings and they were completely out of poultry!!! Not one piece of chicken, not even frozen. I should have known better, the same thing happened during Rosh Hashana. I am going to the butcher tomorrow morning to see if they have any chicken. Otherwise, we will be matza ball soupless for the rest of the chag! Got any chicken you can send me? Thanks Pam for a great blog. Who knows, maybe you will see another blog from Israel.

I haven't made a mille crepe before, but I just found this recipe and I am dying to try it. Of course, after Passover. Darkest Chocolate Crepe Cake This is a Martha Stewart recipe. She said that this recipe is an inspiration from the Lady M mille crepe.

I don't have my blintz recipe at home (I really should have a copy of all my recipes here) - so I had to play around with it. In the end the blintzes were good - but the bletach (crepes) were a little too thick. ← Thanks, Pam. I am going to try those. They really look yummy.

Candy those are gorgeous. I wish I could fly to Toronto today!

I never thought of that, but I it does. I am sure Spock and Captain Kirk would have had an interesting seder with it. ← My G-d. I'd like pictures from their seder. ← Well, Spock and Kirk ARE Jewish, you know. Nimoy grew up Orthodox, actually. ← That is why I said what I said. You guys are hysterical!

That sounds delicious Jack. Would you say 150C?

Here is a recipe for the rice with saffron and potatoes at the bottom. I have never been able to make Persian rice with the crust (tah-dig) or the potato crust. One of my friends has promised me to show me how to make it. Which reminds me that I need to call him and ask him for an appointment.

It sounds like Koresht Fesenjaan, which is made with chicken. I will see if I can find a meat version. Here is another recipe that says you can use meat, duck or partridge: Fesenjaan BTW - the sliced potatoes are used as a technique to cook the basmati rice. I really love Persian food and shouldn't be ashamed to ask for the recipe. I am sure she would have been flattered to give it to you.

Is this a Persian dish?

I never thought of that, but I it does. I am sure Spock and Captain Kirk would have had an interesting seder with it.

Here are some more interesting Passsover recipes you could make the rest of the week. Not Your Grandmother's Kneidelach

Spring makes Pomegranate juice. They started offering it last year for Rosh Hashanah. Lemonana is also very nice. I also like Summer Fruit. It has plum, pear, apricot, peach, apple and forest fruit juice. I prefer Spring over Prigat. Watermelon juice is not as popular as it used to be. You can find it at some of the juice kiosks. It is so strange. I have known all these years years, but know after seeing all the things you make for Passover, I realize how little I know about Ashkenazi food. My family didn't make all of these things. I didn't have Matzah Brei until I went to university, we always had rice during Passover and we didn't eat gefilte fish. I found out that they didn't know what gefilte fish was in the part of Germany that my grandparents are from. I also didn't know what farfel was and I still don't know what you use it for. We didn't have sponge cake for dessert. My grandmother made matzah schalet with lemon sauce or made the mixture into patties and fried them in a pan. I didn't know you could make crepe batter from potato starch. How do you do that?

Semmelknoedel are Bavarian, not from the area that my family is from. Nord-Rhein Westphalian is famous for sauerbraten, pumpernickel bread and Westphalian ham which is similar to prosciutto. My great-grandfather made a beef version of Westphalian ham and it was out of this world. Unfortunately, no one else bothered to learn how to make it. He built a smoker in his backyard. I can still taste it to this day. I was 11 years old when he died at the ripe old age of 91. I miss you Opa.

I don't think my family is from the Alsace, but you never know. I have traced that side of the family to the late 1700s and they are all from Germany. I also put them in the fridge and they also freeze well. I place them on a cookie sheet and freeze them and then place them in a ziploc freezer bag. They keep about three months.

That brisket and salad look delicious. I am addicted to the mango juice. I also mix the mango juice with pomegranate juice and add a little rum for a spring/summer cocktail.

Shabbat Shalom and Chag Peseach Sameach everyone. To make for the not so great food at the seder the other night, we had: Artichoke Matzah Ball soup Veal Roast Here is a before picture. Corn and peas Sweet Potato Orange and ginger cake