Swisskaese

Pargiot is Cornish Hen. The usually serve the boneless breast at Shipudim (Grill) restaurant. The Cornish Hens here are much smaller than what you get in the US.

I am sorry I haven't been sharing, but I have enjoyed hearing what you have. I will do better, I promise. Here is what I served for Shabbat: Chicken with Pomegranate (a Moroccan recipe), sweet potato puree and green beans. We had Yarden Mount Hermon Red 2002. We thought the wine was a little too heavy for this dish. We will try Merlot next time. Shavua Tov everyone!

Hi Cow Whisperer, I use pomegranate syrup in various dishes. It comes in a bottle and is concetrated pomegranate juice. The syrup I buy in Tel Aviv is imported from Turkey or Uzbekistan. I use it to make glazes with lemon juice, orange juice, peach juice or mango juice and I glaze salmon and chicken. I also make a glaze with honey and baste couscous stuffed cornish hens. I add it to ground turkey and beef, along with a number of spices and stuff eggplant, peppers, artichoke hearts or butternut squash. In the recipe on the posting above, I used about 2 cups of water, 1/4 cup of honey and 3 tablespoons of pomegranate syrup. The only time I use it as a marinade is for the ground meat. Otherwise, I add it at the last minute. It is strong enough that the fish, chicken or meat absorbs the flavour immediately.

Now you are really making me homesick!!!! Every summer we would make that long drive from Northeast Alabama to Daytona Beach or Clearwater, Fl and my mother would not let my father continue the drive south until he stopped for boiled peanuts on the Georgia-Florida border. I love boiled peanuts and you definitely can't get them here in Israel. I really like cajun boiled peanuts. My North Carolina Grand Mother makes her own and she always makes them with green peanuts.

I am a little embarrassed to post this picture of my dinner because it is not a beautiful as Eunny's and SusanFL's, but my excuse is that this is my first photo on eG. I made chicken with pomegranate syrup, ginger, cinnamon, clove, nutmeg, onion, garlic and honey. I served it with sweet potato and green beans.

I just noticed that I had inserted the wrong URL for the Tea Fruitcake recipe. Here is the correct one. Tea Fruitcake

Anne, I think that pumpkin and white chocolate go well together. See the recipe I posted in the Pumpkin and White Chocolate Thread: Pumpkin and White Chocolate Cheesecake

Hi Helen, I am glad you enjoyed the cake. I haven't made the cake in a while and I will also reduce the amount of sugar, maybe even to 1 cup. I usually use corn or safflower oil.

I am not familiar with your mother's osteria, but I am very familiar with Vico Morcote. I lived in Viganello. Salutoni!

Here is a recipe: Gnocchi alla Romana

You are really making me homesick!!! I lived in Lugano for two years. I had some amazing polenta dishes in Ticino and Lombardy. My favourite was with wild porcini mushrooms and assagio.

This is an old family recipe for Apple Cake. Fresh Apple Cake 2 C. Sugar 1-1/2 C. Cooking Oil 2 Well Beaten Eggs 2 Tsp. Vanilla Juice of 1/2 Lemon 1 Tsp. Salt 3 C. Flour 1-1/4 Tsp. Baking Soda 2 C. Peeled Tart (granny smith) Chopped Apples 1 C. Chopped Dates 2 C. Chopped Pecans Preheat oven to 325 degrees. Grease and flour very large bundt or angel food cake pan. Combine sugar, oil, eggs, vanilla, lemon juice & salt in large mixer bowl. Beat well. Sift flour and soda. Add gradually to first mixture and beat well. Add Apples, Dates and Pecans. Batter will be very thick, so you will have to mix by hand. Bake for 1 to 1-1/2 hours depending on pan. Cake should be well browned and toothpick should come out reasonably clean. Best made a day or two ahead.

I had Quince Tarte Tatin at Lechem Erez in Tel Aviv. It was very nice. They made individual tarts with half of a quince. My fiance makes a chicken tagine with quince and dried fruits. He doesn't really have a recipe per se, he just makes it up as he goes along.

I was also thinking the same thing!!! Luckily, I know some Portuguese and figured it out. Sopas is pronounced "Sopash", which I guess sounds a little like Soupish.

What you are looking for is Sopas. Sopas

Here is the recipe for Ducklava. I realised that I copied it directly from RecipeGullet, so there shouldn't be a copyright enfringement. Enjoy! Ducklava Servings: 6 as an appetizer If you buy a whole duck and separate it into magrets and legs for separate preparation, poach the carcass and remove remaining meat for this recipe. Or just use meat leftover from a roast duck. Ducklava is an elegant and thematic prelude to a duck main course, for duck fanatics. 2 c cooked duck meat 1/2 c almonds, pecans, or walnuts 1/4 c bourbon 1/2 c dried cherries 2 T minced shallot 1 T honey 1/2 pkg phyllo, thawed 1/2 c melted butter Soak cherries in bourbon for 1/2 hour. While cherries soak, pulse nuts and duck meat in food processor until combined (or chop by hand). Add cherries to duck/nut mixture, reserving bourbon. Briefly pulse to combine. Add shallots and three tbsps. bourbon to mixture, pulsing to incorporate. Add more bourbon by the tbsp. until mixture coheres in a thick, chunky spread. Taste for salt; mix in scant tbsp. of honey to flavor, if desired. Preheat oven to 375. With a pastry brush, brush butter on the top layer of two sheets of phyllo. Fold in half to form a long rectangle. Brush top lightly with more butter. With your hands form a "log" of duck mixture about as long as a short end of phyllo, using about 1/2 cup of mixture. Place duck log one inch from short end of phyllo, leaving about 1/2 inch on each side. Roll duck and phyllo into a thick cigar. Place seam-side down on baking sheet, tucking in phyllo at ends. Brush lightly with butter. Repeat until mixture is depleted. Can be prepared in advance to this point; wrap ducklava on baking sheet tightly in cellophane and refrigerate for up to 6 hours. Bake ducklava about 20 minutes until golden, or according to phyllo package directions. Remove from oven and slice cigars into two-inch sections, if desired. Serve hot.

When I lived in Lugano, I went to Riva di Garda for an Italian cooking course. It just happened to be the weekend of Thanksgiving. There happened to be a number of Americans from the US Army base in Heidelberg attending this cooking course, so the chef decided to prepare a special thanksgiving meal. We had: Turkey cutlets with a berry sauce Ravioli di Succo (Pumpkin ravioli) I don't remember the rest of the meal because I was drunk on the most amazing wine. It was very nice. Now that I live in Israel and live with a Brit, we don't celebrate Thanksgiving. Who knows, I might serve Turkey shishlik with pomegranate sauce and pumpkin baklawa. However, there are a number of Americans that celebrate Thanksgiving here with all of the trimmings. My favourite dishes from my parent's thanksgiving dinner was Alberta's cornbread dressing, my father's homemade cranberry sauce and North Carolina Yam Custard.

I have a few really nice recipes. It depends on how extravagant you want to be: Ducklava - It is duck almonds, pecans, walnuts, dried cherries, bourbon, etc. in filo. I can PM the recipe if you are interested. Mushroom Stuffed Brie en Croute The Envelope Please I have made this as a starter and a side dish.

I have never made it with white chocolate, but it can't be bad. Here is a recipe I found: White Chocolate Pumpkin Cheesecake This is my favourite recipe and I decorate it with dark chocolate and white chocolate leaves that I make by painting fall leaves that I wash and dry thoroughly before painting them. I have also decorated it with a chocolate spider web and black widow. I make the crust with gingersnaps instead of graham crackers. Spiced Pumpkin Cheesecake

This close to my Grandmother's recipe: Coconut Layer Cake

Here are some suggestions: Orange Cinnamon Swirl Coffee Cake Brown Sugar-Macadamia Nut Coffee Cake Sara's Classic Sour Cream Coffee Cake

Do you mean a cinnamon sour cream cake or a cake with some sort of cinnamon cream or mousse filling?

They are pickled lemon slices. I am not sure how they are made. I will ask a few people at work on Sunday.

Italy or Morocco I would have to avoid seafood and pork in Italy. I would avoid offal and seafood in Morocco. Both countries have amazing cuisine and both have beautiful produce like in my country. I would live my dream of having a Tuscan or Umbrian farmhouse and enjoy travel to small villages and learning how to make the local dishes and trying all of the amazing wines. In Morocco, I would learn how to make all of the rich layers of flavor in their tagines and finally learn how to make proper couscous. I would also have fun buying all of the beautiful home wares, such as lamps, tapestries, copper pots, etc. Actually, I am very happy being "stranded" in Israel because I have the best of all worlds, that is food from all over the world, finally very interesting boutique wines and amazing produce.

Firstly, Smithy: You need a concave pan. It is critical. An ordinary wok, as Foodman suggested, that is 18 inches in diameter or more can be used. I would suggest getting a wok with two metal handles. Secondly, in response to vue_de_cuisine: You need to season the Saj as you would a cast iron pan (Gusseisenpfanne). Heat the pan on high until hot, rub ordinary cooking oil on the concave side so that the pan has a very light coating all over. Carry on heating until the oil just begins smoke, remove from the fire and cool. Wipe it clean with a paper towel. I know this may sound disgusting, but you will have to trust me on this one, do not wash it and do not use the underside for cooking. Just wipe it clean with a paper towel after each use. Good luck. I will try and take some pictures next week of a very sweet Druze woman making Pitot Druzit. Take care, Michelle