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  1. A little late for hanukkah, but still I wanted to make sufganiyot (doughnuts). They are yeast risen, the dough is sweetened and lightly enriched with butter and eggs. Untraditionally, I steam them before filling and shallow frying . This makes the frying quicker, the doughnuts crisper; and you don't need to wait for them to chill in order to fill them. I made quite a few (the photos are from the first of three batches). Some went to the freezer for later use. "Classic" with a strawberry jam (home made) and powdered sugar. Dulce de leche and coconut. Mini doughnuts with cinnamon and brown-sugar for dipping (it didn't stick :P).
  2. shain

    Dinner 2018 (Part 1)

    @Nicolai A beautiful cuisine it is, and looks well executed. The ouzi pie is new to me - what is it wrapped with?
  3. shain

    Lunch! What'd ya have? (2018)

    Filo cups with mushrooms, feta cheese and nigella.
  4. shain

    Dinner 2018 (Part 1)

    Cornmeal, sour cream and rosemary biscuits. Beans and corn salad with tomato, avocado, onion, coconut cream, chili, coriander seeds and leaves.
  5. Galaktoboureko (filo pie filled with milk and semolina custard). With orange caramel syrup (caramel, orange zest, orange water. No butter/cream). Also added a hint of cinnamon and rosemary between the filo sheets. Some adjustment needed, the bottom wasn't as crispy as I'd like and the filling not custardy enough (needs more eggs, less semolina). But I don't think that It's be easy to solve one issue without making the other worse (water filling = soggier crust). So I might bake the filling and crust separately next time.
  6. shain

    Dinner 2018 (Part 1)

    Wheat berry pilaf, with mushrooms, chestnuts, chickpeas. Plenty of thyme, butter, also cumin and garlic. A hint of cinnamon and mace. Spicy tomato salad.
  7. shain

    The Soup Topic (2013–)

    Corn and egg drop soup. Some of the corn blended for creaminess, the rest intact. Flavored with shiitake mushrooms, light soy sauce, light miso, chili, pepper.
  8. In Israel those cookies (in a more subtly spiced version) are quite popular (or once were, less so today). We call them דובשניות (lit. Little honeyed things). The coating here is always like in yours not very thick, and therefore not uniform. It gives them a snowy/icy look. IMO, the version in the recipe has an overly thick coating to it. I can assume it will also be too sugary.
  9. shain

    Cheese with rennet

    It's not the rennet at fault here. Rennet has a very simple (if very important) function in cheese making - which is coagulating the milk. Vegetarian rennet is just as good for this task. In the final product, it's effect on flavor is miniscule if exists at all (it mostly affects the texture). The reason those cheeses taste bad is due to the making process being subpar, usually to saves on production time (i.e. money). Commercial producers cut on the all important aging time. Cheddar cheese also requires a long and complex cheddaring process which might be skipped/hastened in commercial production.
  10. shain

    Dinner 2018 (Part 1)

    Potato latkes. As every year, served with brown sugar and sour cream. No love for applesauce in my family.
  11. Last evening in Georgia. A plate of herbs. Garlicky roasted eggplant. Meaty and slightly oily. The garlic spiciness comes through. Mchadi - a corn bread. This version also contained chopped cheese. It is very crisp, tender and flavorfull. Kharcho - beef stewed in a rich walnut sauce, with garlic, tomato and coriander. Various mushrooms with onion, herbs garlic and butter.
  12. shain

    Breakfast! 2018

    Bulgarian pasta salad with sirene cheese, roasted peppers, olives, oregano, basil, sun dried tomatoes, olive oil and red wine vinegar. Rich mashed potatoes. Gigante beans with mace.
  13. shain

    Lunch! What'd ya have? (2018)

    They are pre cooked. Placed at the bottom, they capture the sauce droppings that otherwise just pool there. They also add protein and makes this dish (plus some chopped salad) a full meal.
  14. shain

    Lunch! What'd ya have? (2018)

    Cauliflower gratin with mornay, thyme, garlic, nutmeg, black lentils (they are there under the cauliflower). A nice rye ale.
  15. Filo cups with ricotta and strawberries. Mint and pistachio.