Jump to content

Swisskaese

legacy participant
  • Posts

    1,980
  • Joined

  • Last visited

Everything posted by Swisskaese

  1. Wonderful blog Jamie! I am sorry I didn't get to participate. I am on a business trip in Germany. Looking at wursten grilling at the beautiful Heidelberg Christmas Market. I had 2 blueberry Gluehweins; one for you! Have a Merry Christmas and peaceful New Year.
  2. For recipes that call for vanilla sugar as a flavoring agent, then I substitute it with 1 tsp of vanilla. If it calls for only vanilla sugar, then I would regular sugar for the vanilla sugar and add 1-1/2 tsp of vanilla.
  3. I said "that we know of". We don't know and frankly I am just happy that we have bagels, simit, kaak and pasta. If some Polish baker made his way to the Middle East, had a simit and came back home, experimented and invented the bagel, so much the better. If some Italian somehow travelled to China, had pasta, came home and said, wow, I want to add that to my wild boar sauce , then so much the better. Or, maybe some Chinese landed in Rome and had pasta and brought it back to China to go with his soup.... Hey, this was the birth of fusion cooking...
  4. Pekmez is grape juice that has been boiled to a thick syrup. I have seen recipes that say you can substitute with molasses if you cannot find it in a Middle Eastern or Turkish store. The Ottoman Empire was far reaching in their influence on cooking in all of the countries that made up the empire. With that said, is their any connection to Chinese pasta and Italian pasta? If Chinese pasta is older than Italian pasta, how did the Italians find out about it? The Romans did not go to China that we know of, so maybe they created it on their own and maybe the Eastern Europeans also created bagels on their own and they are just similar to Simit and Kaak.
  5. We had the following for Shabbat: Artichokes ....They're back!!! Chicken in a tomato, garlic and herb sauce Rice Steamed broccoli Fresh guavas and pastry from an amazing bakery we just discovered Noah Winery Cabernet Sauvingnon 2002
  6. Simit are not boiled before they are baked.
  7. Dickmanns! This the name I couldn't remember.... thanks.
  8. Demel is the only brand to buy. I bring one to my MIL every year for her birthday. She adores Sacher Torte.
  9. The best thing to do is buy a few vanilla pods and put it in a container of sugar. Then you can use vanilla sugar for your baking. You only have to use a tablespoon or so of the vanilla sugar. Make sure that you split the vanilla pods before you put them in the sugar to ensure that you will have a strong vanilla flavour.
  10. Almond flour are finely ground raw or blanched almonds. It is ground to a meal, not as fine as regular flour. I make my own for the holiday of Passover, when we are not allowed to use flour in our dishes. I use it to make cakes.
  11. I just remembered!!! They are called Mohrenköpfe or Negerküsse. I think it means a Moor's head or Negroe's kisses. Again, not PC. They are not made with cream. It is airated marshmallow, but I don't know how they are made. They are sold at room temperature, but a lot of people like to put them in the refrigerator.
  12. Here they are called Krembo (cream inside) and they come in several flavours: Vanilla Chocolate Strawberry Mocha Tutti Frutti I also can't remember the German name, something with Kopf. This link shows a poster ad for Krembo.
  13. Bloviatrix, I think we were on the same wavelength this Shabbat: Lentil/Split Pea soup Asado (Argentinian short ribs) Roasted cauliflower Red table wine
  14. I agree with Melissa, frozen spinach is much easier to work with, but you can certainly use fresh spinach. I have placed my recipe in RecipeGullet.
  15. Spinach Artichoke Dip Serves 6 as Appetizer. 1 6 1/2 oz. jar of Marinated Artichoke Hearts, drained and chopped 5 oz (1/2 package) frozen chopped spinach, thawed, squeezed dry, and chopped fine 1/2 c mayonnaise 1/2 c freshly grated Parmesan Cheese 1-1/4 c coarsely grated Monterey Jack cheese (I substitute with kashkaval. We don't have monterey jack here) 1 medium garlic clove, minced Preheat oven to 350 degrees. Combine artichoke hearts, spinach, mayonnaise, parmesan cheese, 1 cup Monterey Jack cheese and garlic. Put in a small baking dish, and sprinkle with remaining 1/4 cup Monterey Jack cheese. Dip may be prepared one day ahead and chilled, covered. Bake in middle of oven until cheese is melted, about 15 minutes. If you want the cheese to brown, put under broiler for a few minutes. Serve dip warm with taco chips or crackers. Keywords: Appetizer, Vegetables, Vegetarian, Easy, Cheese ( RG1517 )
  16. This is the recipe I make: Spinach Artichoke Dip One 6 1/2 oz. jar of Marinated Artichoke Hearts, drained and chopped 5 oz. (1/2 package) frozen chopped spinach, thawed, squeezed dry, and chopped fine 1/2 cup mayonnaise 1/2 cup freshly grated Parmesan Cheese 1 1/4 cups coarsely grated Monterey Jack cheese (I substitute with kashkaval. We don't have monterey jack here) 1 medium garlic clove, minced Preheat oven to 350 degrees. Combine artichoke hearts, spinach, mayonnaise, parmesan cheese, 1 cup Monterey Jack cheese and garlic. Put in a small baking dish, and sprinkle with remaining 1/4 cup Monterey Jack cheese. Dip may be prepared one day ahead and chilled, covered. Bake in middle of oven until cheese is melted, about 15 minutes. If you want the cheese to brown, put under broiler for a few minutes. Serve dip warm with taco chips or crackers.
  17. I have placed the Lemon Cheesecake with Lemon Confit in RecipeGullet.
  18. Lemon Cheesecake with Lemon Confit Serves 10 as Dessert. This is a recipe that I adapted/combined from several different recipes. I use an Israeli white cheese, which is similiar in texture to a Greek-style yogurt. You can use cream cheese, if you prefer. For the lemon confit: 2 large juicy lemons (unwaxed if possible) 110 g (1/2c) granulated sugar For shortbread crust 60 g (1/2 stick) unsalted butter (room temperature) 1/4 c granulated sugar 1/2 c flour 2 c finely ground petit beurre or shortbread (i.e. Pepperidge Farm Chessmen) cookies For cheesecake 3 (500g/16oz) containers of Israeli 9% white cheese or Greek-style yogurt 250 g (8oz) container mascarpone cheese 3/4 c sugar 3 eggs 4 T lemon zest 1/2 c fresh squeezed lemon juice For topping 500 g (16oz) sour cream 1/4 c sugar 1 tsp vanilla extract For the lemon confit: Start by making the confit as this needs to be prepared ahead of time – the day before you want to serve it, if possible. Take one and a half of the lemons and slice them into thin rings about 1/8 inch (3 mm) thick, discarding the end pieces and pips. Place these in a saucepan and cover with cold water, bring to a simmer for 3 minutes, then drain through a sieve and discard the water, Pour 12 fl oz (425 ml) water into the same pan, add the sugar, stir over a low heat until all the sugar dissolves, then add the lemon slices. Cook for 45 minutes, until the skin is tender. Remove the slices with a slotted spoon. Reduce the liquid to 5 fl oz (150ml). Squeeze the juice from the remaining half lemon, add to the syrup and pour over the lemon slices. Cover and let sit overnight at room temperature. Make crust: Cream the butter and sugar together for 3-4 minutes. Add flour and ground shortbread to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 11-inch springform pan. Bake the crust at 180° for 15-20 minutes, or until golden brown. Allow the crust to cool completely. Make cheesecake: Beat the white cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Add the lemon zest and juice. Pour mixture into the cooled crust. Wrap aluminium foil around the outside of the springform. Place the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 180° oven for approximately one hour or until the cake is set and the top is golden brown. Make topping while cheesecake is baking: Let sour cream stand at room temperature 30 minutes. In a bowl whisk together sour cream, sugar and vanilla extract. Spread over entire top of cake, smoothing evenly. Bake cheesecake in middle of oven 10 minutes. Remove the cake from the roasting pan and place on a wire rack. Allow cake to cool slightly, and then place the cake in the refrigerator for 6 hours or overnight. Before serving, decorate top with lemon confit or plate and place lemon confit on top of sliced cheesecake. Keywords: Dessert, Intermediate, Cheese, Cake ( RG1514 )
  19. I must be living under a rock. I live in Israel and I have never seen them or eaten them. I guess I will have to go look for them at the shuk.
  20. Hi Turtle Meng, I make a lemon cheesecake with a lemon confit topping. I have adapted it to use Israeli white cheese which has less fat than cream cheese and mascarpone, but I will be happy to give it to you, if you are interested.
  21. I have never seen watermelon radishes. Those are beautiful. They do look a bit like guava on the inside. I have never had cardoons, but I know that besides frying them, the Italians also make soup from them. Some are vegetarian soups and some are made with meat. They also serve them with a lemon-egg sauce, similar to avegolemeno or hollandaise. For this dish you boil them until tender, stir fry them in olive oil with garlic, herbs, etc. and serve them with a avegolemeno/hollandaise type of sauce.
  22. This is very cool. I have a brown thumb, but I lived on 150 acre farm for a year and managed to grow three small rows of silver queen corn, peas that I trained to climb up the corn stalks, tomatoes and yellow squash. I was shocked that I managed to grow and produce wonderful tasting vegetables. I wish I had some property here for a small vegetable garden. I know that the vegetable on the right (my other left ) is romanesco broccoli. Is the other one celeraic?
  23. Swisskaese

    Dinner! 2005

    Chufi, Was the applepaste you used, appelkraut? I love that stuff.
  24. I grew up on Gourmet magazine. My parents having been buying it since they got married in 1963. So, I have seen the incredible evolution from when my parents and their friends formed a Gourmet dinner club to prepare the latest recipes and feel like that had brought culture to small town Alabama to the bolder, riskier "this isn't my parents magazine anymore" image. I am happy that you are taking risks by publishing articles, such as the Lobster article. Keep up the good work. With that said, how do you try to balance some of the old with the new? BTW - I loved looking at the magazine as a child and driving 100 - 200 miles roundtrip (they were dedicated!) with my parents to try and find the exact ingredients for the Gourmet dinner club. Gourmet was a huge influence on my foodie lifestyle.
  25. Swisskaese

    Honey

    I put it in my tea Spoon it over sheeps yogurt and walnuts bake with it cook with it drizzle it on scones
×
×
  • Create New...