Swisskaese

That is beautiful Rachel and the watercolors are also very beautiful. What a wonderful Grandmother you are. I always treasured when my Great-Aunt Erna, may she rest in peace, came to visit and fill my head with stories of two mischievous children named Pumpernickle and Pimpernel. We begged her to publish her stories, but she never did. You brought back wonderful memories of her telling me those stories and speaking to me in French during my summer vacations.

The only thing similar about Russian and French cuisine is that the dishes they are referring to are French. The Russian royalty were enamoured with French culture and they spoke French. All of the Russian aristocracy spoke French as a second language and the royals and some of the aristocracy hired French Chefs to work for them. Russian food in general is nothing like French food.

This is a dish that is typically made at home and is made in most of the countries that comprised the Ottoman Empire. There are variations of this dip in each of those countries. I pity the person that gets a Turkish, Syrian, Armenian and Lebanese cook in one room and ask them for their Muhammara recipe or any other recipe for that matter. It is actually quite entertaining. Some of the recipes have onion and no garlic, some have only garlic and some have no onion and garlic. Do what tastes good to you. There are no Muhammara police out there that are going to condemn you to hell for adding or deleting ingredients. I make it with garlic because I put garlic in everything.

I am fairly sure this is a Southeastern Turkish invention. All of the recipes that I have seen, with the exception of a Lebanese recipe, contain lemon juice or vinegar. All of the recipes, including the Lebanese recipe, contain cumin. And, all of them contain either breadcrumbs or cracker crumbs.

I am definitely in the wrong business. I need to start selling pomegranate juice, which I can get here for about 3USD for a liter.

I have to state once more that reducing the sugar has not changed the texture of my cakes. Fore example, I have made a sickeningly sweet carrot cake and then made it again with less sugar and had the same textural results. However, this may not be case for angel food or chiffon cakes which I happen to loathe.

Then it sounds like the Chef de Partie would make the most sense. Then they could be: Chef de Partie - Grillardie Chef de Partie - Potager etc.

You could also make your own: Black Forest Cherry Cake Maybe Ruthy's at Chelsea Market makes them.

I think someone asked earlier , but what does "Moire Non" mean?

If you have a blender, you can make Pierre Herme's Lemon Cream: Lemon Cream Scroll down for the recipe And fill it in a ready-made tart and top it with berries. It is delicious. Crepe Cake

Frankly, it all sounds a bit pretentious to me. What's wrong with assistant sous chef? Chef de brigade is such a strange term for a kitchen because it is taken from the French military and is something like a colonel. But, I guess if you have to run a kitchen like an army then why not.

Since prickly pear is our national fruit (Sabra), then I will say, prickly pear cheesecake, so.... Cream cheese, even though we use a different kind of white cheese to make our cheesecakes here.

What the the ones with the walnuts on top? Does the bright yellow color come from the egg yolks or from saffron?

OMG!!!!! I have to go to this next year! You have to tell us when it is happening in advance. Can you give us more info on some of the pastries?

Maybe it is a Chef de Partie:

Maybe you are looking for Chef de garde manger? Here are a couple of sites that list the kitchen hierarchy: Kitchen Hierarchy Wikipedia Chef Hierarchy

Both sets of grandparents were known as Mama and Papa. My paternal great-grandparents were Oma and Sandwich Opa because they opened a deli when they came to the US in 1937. My maternal great-grandparents were Mamoo and Papoo. I never knew my maternal great-grandfather, but Mamoo made the best cream of wheat I ever tasted. Creamy, with just enough milk and a hint of sugar. I was 4-years-old when she died. Oma was an excellent cook. She never used measuring cups and we all struggled to learn how to make her amazing butter cookies. Oma also made fig and plum compote and homemade vanilla pudding. Her plum cake was to die for and she made this sticky chicken that I still can't figure out how to make. Until now only my grandmother has been able to make the butter cookies, but she is 95-years-old now and can't see to bake anymore. The rest of the clan is still struggling to make them. My Dad and Uncle videotaped her making them, made her measure everything and then tried to make them themselves. They failed. I am been too afraid to try, but I have decided to try and make them next month. I learned most of my baking skills from my paternal grandmother. She was an excellent baker up until a few years ago. She taught me how to work with pastry and how to make matza balls, chicken soup, roasted chicken and German yeast cakes. Her house always smelled of wonderful baked goods. My maternal grandmother is also an excellent cook and she makes delicious stuffed cabbage, cherry cookies and my favourite coconut cake. Sorry for the rambling. Now I have to go and wipe the tears away from my keyboard. I haven't seen my grandmothers in 3-1/2 years. I am going to see them next month. I can't wait to give them a hug.

I didn't know I was a food writer. I am going to have to ask Daniel Rogov if I can sub for him when he goes on vacation.

You could also use coconut milk: Polynesian Pumpkin Pie

All I can say is wow! You got talent girl!

I was planning to visit EATZI's when I visit in December. That is really a shame.

Happy Thanksgiving Rachel! I am looking forward to seeing a real southern Thanksgiving. I haven't celebrated it in six years. I guess I have gotten used to not having it anymore. I certainly have enough other holidays here to prepare lots of food. The one item I do miss and haven't made here because it is so damn fattening is: North Carolina Yam Custard I think my family would declare mutiny if my Dad doesn't make this.

Michelle, Is there a recipe for the chicken and quince stew available anywhere? Sounds really intruiging. A great idea for a fall dish. ← My husband made his up. I will ask him if I can post it in RecipeGullet. It is very good.

You can make a delicious quince tatin. I also make a chicken stew with quince.

No, I can't get superfine sugar here.