Swisskaese

I made this cake yesterday and brought to a Bar Mitzvah. It was a huge hit. I used white self-raising flour instead of wholewheat and left out the coconut. It was moist and not too sweet. Sorry, but I couldn't take any pictures.

I make everything from scratch. My mother and soon-to-be MIL do not live here. But, this year my parents will be here and we are going over to my cousins in Jerusalem. Unfortunately, they have it catered. I say unfortunately because we went last year and the food was not very good. However, this year I insisted on bringing matzah ball soup, haroset and the dessert.

I am going to be making "The Ultimate Carrot Cake with Mascarpone, Fromage Frais and Cinnamon Icing" on Friday. I will post pics when I am finished.

Here is a challenge for you. The recipe is rather involved: Banana Chocolate Tart with Caramel and Chocolate Sauces Here is one that is less challenging: Banana Chocolate Chip Souffle As always Patrick, I can't wait to see your results and your amazing photos. And here is a cheesecake recipe for Ludja: Chocolate Wrapped Banana Cheesecake

My menu has become a bit boring, but with 5 weeks til the wedding, I don't have the time or energy. Artichokes Chicken with lemon, garlic, fresh rosemary and thyme Roasted Cauliflower Roasted potatoes Argentinian Malbec 2002 Shabbat Shalom everyone!

Drinking age was raised nationally to 21 around 1987. Before that, each state had different ages ranging from 18 to 21. ← It was 19 in my state and 21 in Georgia in 1982. I don't understand what your point is.

I used to live in Goettingen. It is a great walking city. One of the big hangouts was a restaurant called "Fred Feuerstein" (Fred Flintstone). It was decorated with Flintstone memoriablia and they had a dinosaurus burger on the menu among other Flintstone food!

I was in a sorority and we had two cooks. I remember the food was very good. We also had two students that served us the meals. I caused a bit of a scandal when I started dating one of them. It was against the rules. It was a Jewish sorority, so we had Friday night dinner with the works and they served the appropriate food during Pesach. However, the kitchen was not Kosher and I don't remember that being an issue with any of the girls. As for drinking, we were not allowed to drink in the house, but we definitely did our fair share of drinking at the fraternity houses and bars. Jackal10, you have to remember that the States has different drinking laws than in England and certain families had taboos about drinking, at least in the Bible Belt were I grew up. I drank wine with meals at home, but that was because my family is European. I started drinking coffee when I was about 11. Most families that I knew did not allow their children to drink at home until they were 21. Maybe that is why so many kids thought it was a big deal to have a fake ID and buy alcohol at the liquor stores. Most American college kids are not concerned with planning dinner parties unless they live in an apartment and then again, the average student does not cook gourmet meals.

Hi Brian, Come to Israel and I will take you to some excellent Kosher Bakeries. You can write it off as a business trip. Are you only going to be making parve desserts? Most bakeries here make both. Here is a website that will give you an idea of what the bakeries produce here. He sells to restaurants all over Israel, like what you are doing and they taste good. The mousse cakes do not all taste like coconut. Ben Ami Bakery

Fair enough, but one thing can be said about Israel. We have amazing fresh produce to work with and all of the diverse restaurants have the advantage of being able to use them. I forgot to add Yemenite food to my list.

Tel Aviv! You can get Romanian, Libyan, Turkish, Italian, Polish, Bukharan, Bulgarian, Moroccan, Japanese, Chinese, Thai, Mongolian, Mexican, Brazilian, French, Middle Eastern Fusion, South African, Georgian, Russian, Indian, Hungarian, Lebanese.....and more A tiny city, packed with a lot of punch!!! BTW - Singapore has some amazing food. Don't knock it. I don't think an interesting food city should have a price on its head. I have had great food in restaurants where I have paid $20USD and sometimes less and I have been to restaurants where I have paid $100USD and it was so, so.

We made the following: Focaccia (the other Challah) with fresh sage and rosemary whole artichokes with aioli Chicken with soya, ginger, spring onion, galangal, lemon grass, pomegranate syrup and lemon rice roasted cauliflower ('cause we just can't get enough of it.) Gato Negro Merlot Shabbat Shalom everyone!!!

Please post a recipe. That sounds amazing!

I don't think that is it. This is a casserole that is served in squares, about the size and height of lasagne.

I haven't had any success in finding a recipe. I tried everyone's suggestions and am still at a dead end. I guess I will have to buy a ticket to New Orleans, go to the Jazz Festival and bribe a concession stand for a recipe. I could think of worse things to be doing.

Michelle, I'll definitely have to try your recipe as it sounds delicious... low-cal be damned! With the egg noodles, am I to assume that 1 lb. is a dry measure? Yes, it is a dry measurement. Enjoy the recipe. I think I am going to have to breakdown and make it myself. It has been years.

The truth is that roasted cauliflower is a Middle Eastern dish. It is meze at most grill restaurants here. It is also a component of some Maklooba/Makloubeh dishes. The cauliflower is fried instead of roasted, but it tastes and looks exactly like roasted cauliflower.

You're right, what's the difference, but it is still better than Rich's ice cream, Rich's cream cakes, Rich's mousse, Rich's Cheesecake........ look what you made me do; I broke my promise of keeping my mouth shut!

We are going to a dairy potluck at the synagogue tonight. We are bringing the following: Roasted Cauliflower with Lemon, Capers and Olives Fresh Apple Cake

They started selling them here two weeks ago. So make and eat them all you want! What recipe do you use? I use Claudia Roden's. I think it is the best and my fillings are apricot lekvar and prune and walnut. My fiance does not like poppy seeds.

Kosher at home and vegetarian in restaurants. I have to travel to some places where there are not enough Kosher options, like Taiwan. However, I did find a couple of very good Buddhist restaurants. Another time, another thread....

I am so jealous you went to Mary Mac's! I haven't been there in years and I can't eat there anymore because I keep Kosher. I love everything FoodTutor ordered, except for the beets. I see the decor hasn't changed. I love your kitchen.

I will keep my mouth shut about non-dairy products in desserts. Don't worry, I will still speak to each and everyone of you. I have a very good chocolate sorbet recipe. I will post it when I get home. I would suggest making an Apple, Pear or Plum Galette. This is a parve or dairy dessert. For parve, I make the crust with butter flavoured margarine. This is the recipe I use Apple Galette

19 years ago! I can't believe it has been that long ago.

Great blog Therese. I used to live in Virginia Highlands and my sister lives in Alpharetta. Druid Hills is a great neighborhood. I have a tip on how to get the seeds out of the pomegranate without staining your hands. Cut the pomegranate in half and gently wack the back of the fruit with a wooden spoon into a large bowl. The seeds should fall out. Then eat with a spoon. You can also juice them and mix it with apple juice or orange juice. I mix it with mango juice. Yum.