Swisskaese

I make salmon with: a pomegranate sauce olive and sun-dried tomato crust rosemary, garlic and lemon sauteed apple and cider reduction We are having salmon with a pistachio crust at our wedding in April.

This is the correct link for Hari's Bake Shop It is a nice website, but I wouldn't say that there is anything new and special that he is making.

Dank u voor de fantastische blog. Nu moet ik mijn reis naar Amsterdam plannen.

Lannie it looks beautiful. I love the aroma that fills the house when I make panettone.

I am now sorry that I said my wish was to have an Aga. I didn't mean to cause such a ruckus on eGullet. I will keep my mouth shut from now on. Aga is obviously not for the American market, that is why they do not sell well there. Go buy Viking and Wolf. The Europeans and this Middle Easterner will buy Molteni, Aga and other brands. Viva la difference!

I beg to differ with you. You cannot install a professional range in a residential home unless you want to meet commercial NFPA fire code requirements. Residential ranges are designed to meet NFPA residential fire codes and all of them are severly limited in heat output. The Viking has 15,000 BTU/Hour burners and does still not put out enough heat to properly use a wok or brown in a large pot containing a lot of food. Some ranges have a burner that puts out greater than 15,000 btu/hr but the other burners are much less than 15,000. If I remember correctly, the AGA falls in this category. The reason for that is that the total heat laod of the range must stay below a certain value. At 80F and above, a range, even if turned down, will require constant A/C and is just not suitable. An AGA for the home is very impractical and the ones I have seen have been purchased to impress and receive very little actual use. The closest that one can come to a commercial Vulcan is a Viking. The heat is less but the functionality and durbailty of the Viking I have is great. I initially tried to install a Vulcan in my home but quickly learned that it can't be done. I investigated the AGA but quickly came to the conclusion that it was impractical, the burners did not have equal heat and had become a status symbol.-If there are any AGA owners and users on this forum, I certainly would like to read thier experiences.Dick ← Jackal has an Aga. Ask him. I meant it is professional-like. An Aga range is for home use.

You can adjust the temperature on the Aga. You can lower the temperature in Summer. This cooker is not for everyone. It is a professional cooker for the home and as someone wrote in the pastry thread you have to take a course on how to use it.

Ah yes but if you buy an Aga, you have to go to Aga class also. So while your at it a nice vacation in the UK would be good ← Yes, I know. My future mother-in-law lives in London.

I am going to have to find this cookbook. I want to make the Pave!!!!

I want The Classic 4-Oven Aga Range in dark blue. And I would like to have it with the gas burner option.

Marion’s Noodle Pudding 1 lb. broad egg noodles 1 pint sour cream 1 lb. cottage cheese 1 C. mlk 2-1/2 tsp. salt 4-1/2 Tbsp. sugar 6 Tbsp. melted butter Crushed corn flakes Butter Cook noodles according to package directions. Drain and rinse with cold water. Mix with all of the ingredients except the last two. Place in greased shallow casserole. Top with crushed corn flakes. Dot with lots of pats of butter. Refrigerate. If you decide to freeze this, do not put the cornflakes and butter on yet. When ready to cook, bring to room temperature. Bake at 375 for 1-1/2 hours.

The sprats and the red mullet look delicious. How did you prepare the red mullet. I am always looking for new recipes.

My favourite kugel is my mother's. She makes Marion's Noodle Pudding from the "Elegant but Easy Cookbook". It is good, but calorie ridden and I can't imagine that it would be good if you made it with fat free stuff, yuck! I haven't made it in years. I will post the recipe when I get home.

I have also been using it like regular rice, but I want to try both of those recipes. I love herring!!! I really wish I could fly to Amsterdam right now.

Oh, I know that only too well, Swisskaese .. but the article piqued my curiosity and mentioned the US first ... so it gave me the idea initially and I went with that! ← Melissa, I wasn't referring to your topic, I was referring to the comment about this has been overdone in US food and has been around since the 90s. I wanted to make the point that fruit and meat combinations have been around for thousands of years and as Chef Zadi so aptly pointed out, that a great deal of the influence comes from Middle Eastern and Arab cuisine.

Not everything revolves around the US. Fruit dishes have been around a lot longer than the 90s. Try thousands of years!!!

I make all sorts of things with fruit: Chicken with quince Veal with dried and fresh figs Chicken, Fish and Meat with Pomegranate Meat with dried apricots, figs, dates Fish with a pineapple, coconut milk, lemongrass and ginger sauce Fish with mango and orange Chicken with lemon, oranges and ginger Chicken with apples, apricots and cinnamon Lamb with a dried cherry or apricot sauce I could go on and on.....

I see. Yes, that rice is from France. I cook with the Himalayan or Bhutan rice. I haven't seen the Carmargue rice here. I am not sure how you prepare it. Good luck.

Here are few recipes: Butternut Squash Red Rice Risotto with Duck Confit Chicken Tortilla Soup with Himalayan Red Rice

These sound amazing!! I wish I could have the recipes for all three. Jinmyo you are really a food artist.

Please fedex me one of each!!! Especially the Pistachio Dacquoise and the Fresh Citrus Tart.

Your're Hebrew has not failed you Melissa. That is correct. It is cold and rainy here in Tel Aviv. Tapenade cooked for Shabbat. He made: His famous Onion Soup Hungarian Goulash Rice Green Beans Golan Wineries Sion Creek (Dry, light and fruity red) I made Lemon Biscotti, which was a test recipe for David Leite and it was ghastly! It was made with flour and cornmeal and it tasted like gravel. It smelled wonderful. Maybe the cornmeal is different here than in the States? I don't remember what it is like. Oh well, I tried.

Here are some interesting fusion recipes: Five-spice chocolate velvet with jasmine tea sorbet Green Tea Tiramisu Go to food network and search for Ming Tsai recipes. Here are a few: Green Tea Iced Souffle with Sake-Marinated Dried Cherries Baked Crisp with Five Spiced Apples, Pears, Drunken Prunes and Mascarpone Cream Roasted Spicy Pineapple with a Passion Fruit Glaze And a couple more (look at this website, there are a number of fusion recipes): Hawaiian Sweet Potato Cakes with Pineapple Ice Cream and Coconut Creme Fraiche Chocolate Mousse, Banana-Ginger Creme Brulee and Pineapple Carpaccio

Paula Wolfert has a very interesting dish in "The Slow Meditteranean Cooking", Fall-Apart Lamb Shanks with Almond-Chocolate Picada. It calls for cocoa powder. I am dying to try it, but I haven't found the right source here for lamb shanks.

I am looking forward to this blog. I have family in Holland and I love to visit them.