Swisskaese

Shabbat Shalom Everyone Tonight I made the following: Artichokes (the last of the season ) Turkey Sate with spicy peanut sauce Homemade pasta White wine

← However, here in Israel we are growing foods hydroponically and they are organic.

I just realised that dulce de leche is milk jam. Why don't you try heating it up and seeing if it has the same consistency, then you could use it in crepes, on top of ice cream, in cheesecakes, etc.

I'll see if I can find anything appropriate.

Is that like a salted carmel, but the consistency of dulce de leche?

I realise that this cake recipe has flour in it, but maybe you could experiment with it, split it and fill it with frangipane: Almond Butter Cake Frangipane And here is a flourless almond cake: Gateau aux amandes

You can also cook them first like pasta and then stir fry them with chopped vegetables or just browned onions and some type of seasoning. Which is how they are most commonly served here in Israel.

Great job Randi. Thanks for letting us into your world for a week. I have never been to that part of Canada, so it was interesting to see what is available in your neck of the woods. For a town of 10,000, you certainly have more to offer food-wise than what was and is available in my hometown in Alabama, population 36,000. I have finally decided to volunteer to do a blog sometime in the future. I hope it will be as interesting as everyone elses.

This the recipe I use: Schwaebische Spaetzle 500g all purpose flour 4 eggs 1 tsp. salt 1 large glass of water (approx. 1 cup (US)) Mix the flour and salt together. Make a well in the centre of the flour and add the eggs and then the water. The truth is that I mix it in a mixer and add the eggs one at a time and then add the water. Mix until it is thoroughly mixed and let rest for 10-15 minutes.

The batter should be thick and yes, you should let it rest for 10-15 minutes before using it. At least the way I learned how to make it in Schwaebish Hall where I used to live.

Some spaetzle makers may think this is sacrilegious, but I bought a special spaetzle maker when I lived in Germany. It was similiar to a cheese grater and it came with a flat dough scraper. Basically, you ladle some of the batter on top and move the scraper back and forth over a pot of boiling water. It made perfect spaetzle everytime. It seems that the Spaetzle makers have gotten a little more sophisticated. I always sauteed my spaetzle in butter, garlic and a little onion and then put it in a casserole and sprinkled cheese on top and flash broiled it. Yum.

I have to confess that I have not been looking at the Italy and Italian cusine section of eGullet because I was afraid that it was going to make me homesick. My other excuse is that I have been occupied with Middle Eastern cusine since moving to Israel. Now, I am officially homesick! I used to live in Lugano, Switzerland and was constantly travelling to Italy. When I saw Adam's picture of pasta and wine from Cinque Terre, it brought back wonderful memories of hiking and eating my weight in pesto there. I lived with an Italian from Genoa in Germany and his mother would come visit and bring us her homemade pesto. I have never been able to replicate the pesto from Liguria. I am convinced that the reason is the soil makes the basil taste like manna from heaven. And, it is also a different variety of basil that what we buy in the stores. However, I bought basil seeds in Genoa and grew them elsewhere and they did not produce the same pesto. Great job Kevin.

Shavua Tov Everyone! I had a long weekend for Yom Hazikaron and Yom Ha'atzmaut. In keeping with the Yom Ha'atzmaut spirit we had: Grilled entrecote that was marinated with red wine, balsamico, olive oil, garlic, fresh sage and thyme Artichokes Matza ball soup ('cuz we didn't have enough during Pesach ) On the other hand we didn't go out into the endless traffic jams for a barby or as we call it here in Israel mangel. Probably better for our cholesterol level. Although we had enough carbs this evening. Tonight we had: Chicken soup Homemade pasta with lemon (zest & juice), pinenuts, olive oil, sage, thyme and garlic Homemade focaccia with zaatar, garlic, rosemary, oil and sea salt Bloviatrix, please send my best wishes for a speedy recovery to Blovie.

I volunteer to be one of your test cooks. I write, too, if Touaregsand gets bored. ← I don't get bored. But I find that I'm putting too many of my own projects on the backburner, what I really want to do is direct. The biggest challenge in ghostwriting is translating Farid's Franglish and writing the way he sees and speaks about the world. My own voice is more like Faulknerian drunken rants, interspersed with adaptations of Dylan Thomas poems with a touch of Borges and the attitude of Jeanne Moreau in a Black and White film smoking cigarettes while staring out the window saying, "we are all out of wine. life is sooo difficult." After "The Beautiful Algeria" project is complete we'll begin working on the Lyon/Beaujolais book. We want to include other writers in this one and have been keeping an eye out on egullet. PM either one of us if interested. We have a lot of other projects that are being sketched out. Test cooks and test readers of completed chapters are needed. ← I would be happy to test recipes.

Great job Pam! They look delcious.

Congratulations!! Can't wait to hear all about it. It looks like a very nice bakery.

Pleasure. David and I don't like Rhubarb either, but my great grandmother used to make rhubarb compote and put it over homemade vanilla custard. It was the only way I would eat rhubarb.

Here is a recipe for Rhubarb Cake

For the most part yes although honestly I find some of it bland. My big kick is seeing how nostalgic she gets, the warm comforting feeling and the evident glow. Like when we are travelling and we stop at a deli and she has to sample the black and white. I swear her eyes gleam. For me.... it's her home made matzah ball soup and latkes, my eyes they focus. lol Where's the utensils? *smile* ← Randi and Robin, Firstly, you have to come to Israel and I will show you both that Jewish food is not just Ashkenazi food. It is so much more. Secondly, when you do come and visit, I amd going to teach Randi how to be Israeli and go to the restaurant in London and take pictures anyway!

CaliPoutine, Your kugel looks delicious. I have decided I am going to make my mother's recipe for Shavuot this year. All of my friends's will probably scream at me about all of the calories, but that is just too bad. The recipe in Martha Stewart's cookbook is similar to the one my mother used. Except hers doesn't have cream cheese in it. I have put her recipe in eGullet. Marion's Noodle Pudding Here is a link to a Jewish Recipe site that I use from time-to-time. It is interesting to see the variations of the same recipe: Classic Jewish Food Recipes

Marion's Noodle Pudding Serves 8 as Side. This recipe is the noodle kugel that my mother makes. It comes from the first cookbook she was given as a wedding present and the first one she ever owned, the Elegant but Easy Cookbook. My mother didn't know how to boil water when she was married. 1 lb Broad egg noodles 1 pt Sour cream 1 lb Cottage cheese 1 c Milk 2-1/2 tsp Salt 4-1/2 tsp Sugar 6 T Melted butter Corn flakes, crushed to cover casserole Pats of butter Cook noodles according to package directions. Drain and rinse with cold water. Mix with all of the other ingredients. Place in greased 9 x 13 shallow casserole. Top with crushed corn flakes. Dot the corn flakes with pats of butter. You can refrigerate or freeze before baking. If you choose to do either, then put the corn flakes on the top after you bring the casserole to room temperature before baking. Bake at 375 for 1-1/2 hours. Keywords: Side, Brunch, Jewish, Easy, Lunch, Pasta, Kosher, Cheese, Dinner ( RG1262 )

Marion's Noodle Pudding Serves 8 as Side. This recipe is the noodle kugel that my mother makes. It comes from the first cookbook she was given as a wedding present and the first one she ever owned, the Elegant but Easy Cookbook. My mother didn't know how to boil water when she was married. 1 lb Broad egg noodles 1 pt Sour cream 1 lb Cottage cheese 1 c Milk 2-1/2 tsp Salt 4-1/2 tsp Sugar 6 T Melted butter Corn flakes, crushed to cover casserole Pats of butter Cook noodles according to package directions. Drain and rinse with cold water. Mix with all of the other ingredients. Place in greased 9 x 13 shallow casserole. Top with crushed corn flakes. Dot the corn flakes with pats of butter. You can refrigerate or freeze before baking. If you choose to do either, then put the corn flakes on the top after you bring the casserole to room temperature before baking. Bake at 375 for 1-1/2 hours. Keywords: Side, Brunch, Jewish, Easy, Lunch, Pasta, Kosher, Cheese, Dinner ( RG1262 )

Thank you. These look like very interesting suggestions.

The recipe has turkey in it. I think I will go with a light soy. I use the Heinz Worcestershire sauce. It tastes just like the regular one. We are not allowed to mix meat and fish on our plates at the cafeteria at work. If someone wants both meat and fish they have to put it on two separate plates. I am sure there are plenty of arguments of whether it is tradition or the rule. Thanks for all of the suggestions.

I have eaten a many a Buddhist Temple, but it would not be appropriate for a Business lunch with clients.