Swisskaese

I have a question about the Shakhsukha al-Bisakra. Here in Israel, the Morrocan community makes Shakshouka that is made with merguez sausages, tomatos, eggs, garlic, hot pepper sauce and onion. It is made in a frying pan, cooked on the stove top. The eggs are cooked by making indentions in the pan and gently placing the egg in the indentions. It is served with Harissa. The Hungarians also have a similiar dish. Is your dish a cousin of this? It looks like a type of lasagna.

I love quince. It has a bit of a smoky flavour that is hard to describe. I have had a quince tarte tatin. It was very good.

Still offline at home We had the following: Seabass with lemon, rosemary, oregano and garlic Rice with sauteed mushrooms, garlic and onions Green peas Red wine (can't remember which one) Belgian Gallete cookies

I am offline at home at the moment..... We just moved to a new apartment and haven't finished setting up the network. We had the following for Shabbat dinner: Roasted Salmon with Apples, Lemons and Rosemary Roasted Cauliflower Roasted Potatoes

Thank you very much! Is it possible to replace the yeast by baking powder? ← I don't think you would be able to replace the yeast in this recipe with baking powder. I know it looks a little daunting, but I think you will be happy with the results. Elie also gave it his Good Housekeeping Seal of Approval. Post pictures of your results.

This one is a very good recipe. Of course, you can also make a filling with either walnuts or pistachios. Ma'amoul

I love Passionfruit. It is grown in Israel.

MPShort, Those are gorgeous!!! The volcano is amazing. How did you construct it? Did you sculpt cake layers? What is lilikoi? What does it taste like? I have never been to Hawaii.

I'm echoing this plea, though in my case it IS a matter of: I"m going to die if I don't have one! (Seriously, I would like to write about them and run the occasional recipe for them, but if they are not available, I cannot! I want to spread the utter joy of this exquisite fruit!). and they are healthy too! x m ← Come visit me, we have beautiful passion fruit here.

Where did you live in Switzerland? I lived in Lugano and also gained a great appreciation for everything Italian, full-stop. Luckily, I can find some of the Swiss specialities in Jerusalem. There is a Swiss delicatessen there. Great blog.

It looks very good. I will have to try this. What is brown flour? Is it whole wheat?

The last Shabbat at our old apartment: Roasted Chicken with carrots, garlic, onions, pears and thyme Rice Brussel Sprouts Dalton Shiraz Hope everyone had a Shabbat Shalom.

Farid, I asked several people here who would know about this type of couscous and everyone is scratching their heads. They have never heard of it. They know the name Maftoul as Ptitim or Israeli Couscous. I also asked Daniel Rogov and he is not familiar with it. If you order this from Ziyad Brothers, please take a picture of it because I am curious to see what it looks like. Take care, Michelle

I don't know where I got this recipe, but I really like it. It is always a hit at any dinner party I brought it to Mexican Corn Pudding. And no, it is not made with that awful canned mexican corn. Use fresh corn.

Mexican Corn Pudding Serves 8 as Side. Ingredients 1 c corn kernels 2 c water 2-1/2 c milk 1-1/2 c yellow cornmeal 1 tsp salt 1 T granulated sugar 1/2 red bell pepper, diced small 2 T butter, melted 1/2 c white farmer's cheese, or small-curd cottage cheese 2 T cilantro, finely chopped 5 large whole eggs 1 T baking powder 2 tsp fresh red or green hot chili peppers, minced Salt and freshly cracked blackpepper, to taste Preheat oven to 425§F (220§C) and grease a 3-quart casserole dish or medium-size cast-iron skillet. Mix the water and milk in a large pot and bring to a boil. Add the cornmeal, salt, and sugar. Turn the heat down to medium-low and stir for 1 or 2 minutes, until the mixture is thick. Remove from the heat and add the corn, bell peper, butter, cheese and cilantro. Set aside. In as separate bowl, beat the eggs and the baking powder until it becomes frothy. Add the chili pepper and mix into the cornmeal mixture until is mixed well. Add the salt and pepper and place the mixture in the casserole dish or skillet. Bake for 25-30 minutes until golden brown. Keywords: Side, Cheese, Vegetarian, Lunch, Easy, Dinner, Vegetables, Mexican ( RG1390 )

Very, very nice. You have given me lots of ideas for future dinner parties.

The reason I asked is because I have seen Israeli Couscous (we actually call it Ptitim which does not mean Israeli Couscous, it means farfel or baked pasta) also called Maftoul. I guess people are calling it that incorrectly. I will try and ask someone about it. I have also seen it called that on websites, such as the following: Couscous Israeli Couscous Maftoul

This might be the recipe, but my Spanish is not good enough to translate it. Torta Flor de Chocolate

I think that Maftoul is what we call Israeli Couscous. Is that correct? Is it very large "couscous"? If so, yes, I have tried it and I serve it as a side dish. Here is a really nice recipe: Israeli Couscous (Maftoul) with Roasted Butternut Squash and Preserved Lemon Farid, I am sure you can find it in L.A. You shouldn't have to mailorder for it.

I can't say it was the happiest of Shabbats.... We are moving next week to a new apartment. Back is back to normal. We had the following: Trout stuffed with sage, garlic, rosemary and lemon Rice with mushrooms Green Beans Binyamina Emerald Reisling Passion Fruit Cheesecake Shabbat Shalom everyone

Teiglach . I'm including those in my column... maybe my theme should be 'retro rosh hashana"! I haven't seen or had them since I was really young myself... but I believe some people just make them with soup nuts for ease. Could you tell me more about the m'jeddrah? Are you Sephardic? the rice and lentils is new to me... Thanks! ← The "mountain of little dough balls" is called Strufoli....its an Italian christmas dessert.....I dunno but it certainly has lots of honey on it and sprinkles the round hard ones...thats what grandma used tracey ← It is called both, but Ashkenazi Jews call it Taiglach.

No no, I just meant that some of the savory couscous recipes involve sweet ingredients, e.g. chicken with saffron, honey and raisins. Kind of a nice switch after eating something with very salty/savory ingredients such as preserved lemons and olives. But there are some couscous recipes that are meant for dessert. (Paula Wolfert posted one called "bil zbib" on chefzadi's blog a while back...) ← You can also have couscous for breakfast. You make it with hot milk instead of water and put raisins, nuts, dried and/or fresh fruit. I drizzle a little honey on top or if I am really feeling decadent, I had a little cream.

We had a brief discussion about this and Ras al Hanout in the Middle East section Ras al Hanout/Baharat

I have never had mujaddara with a lot of spices. Here is a recipe that I use: Mujadarrah (Esau's dish of lentils)

Hungarian Sour Cherry Soup Sour Cherry Strudel