Swisskaese
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Posts posted by Swisskaese
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I will admit, I'm alot more knowledgeable about Ukrainian food than Russian (my mother is Ukrainian) and I'm a professional myself (most of my professional experience is in high-end French restaurants due to a lack of Russian and Ukrainian restaurants). From what I've heard from my Russian friends, the cuisines are very similar... I've managed to slip in Ukrainian dishes in just about every restaurant I've worked at, to rave reviews. Theres nothing at all wrong with the style of food, just bad cooks...
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.
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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.
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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.
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Yuzu does sound terrific Filipe, thank you.
our local gourmet supplier indicates last time I spoke to him, that just like Pomegranate, the price of Yuzu is thru the roof, I mean nearly 100.00 USD for a liter, ouch! My Exec would have kittens if we paid that, he is always trying to trim up FC, and so am I.
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.
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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.
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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.
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I think someone asked earlier , but what does "Moire Non" mean?
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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.
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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.
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Hehe, now I get to tie in to that 2007 predictions thread, and the dinner thread. Last night I served pork tenderloin with a lovely glaze made from
prickly pear fruit
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.
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What the the ones with the walnuts on top?
Does the bright yellow color come from the egg yolks or from saffron?
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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?
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Maybe it is a Chef de Partie:
As taught nowadays in modern culinary schools like the Culinary Institute of America, the Kitchen Brigade looks more like this:In order of their rank, from highest to lowest.
Executive Chef
Executive Sous Chef
Sous Chef
Chef de Partie
There are many kinds of Chef de Parties, Chef de Partie means "station chef" and there are many different stations and hence many different chefs that man them.
To wit:
Grillardier
Poissonier
Rotisseur
Patissier
Potager
Saucier
Entremetier
Etremetier, yes it is different from the one mentioned above.
Garde Manger
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Maybe you are looking for Chef de garde manger?
Here are a couple of sites that list the kitchen hierarchy:
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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.
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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.
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You could also use coconut milk:
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All I can say is wow! You got talent girl!
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Buckhead. EATZI’S, the gourmet resto, grocery / take out spot has closed. All locations except for the original Dallas, Texas location are shuttered. Word on the street is that labor costs and poor management were significant factors.
I was planning to visit EATZI's when I visit in December. That is really a shame.
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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:
I think my family would declare mutiny if my Dad doesn't make this.
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My husband made his up. I will ask him if I can post it in RecipeGullet. It is very good.
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Erik:
Any thoughts about making something with those fresh quinces from the market? I've never made quince jelly or membrillo, but I understand it isn't that difficult.
I did, at one point, melt down some membrillo in apple juice concentrate, strain it and added some to a standard manhattan, creating the Membrillo Manhattan. The quince goes nicely with bourbon.
Just a thought. You're so much cleverer about these things than I am...
You can make a delicious quince tatin. I also make a chicken stew with quince.
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Just out of curiosity, do y'all use superfine sugar for your cakes?
No, I can't get superfine sugar here.
eG Foodblog: racheld - Thanksgiving and Goodwill
in Food Traditions & Culture
Posted
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.