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Everything posted by bloviatrix

  1. Actually, there are issues with vegetables and fruits - bugs. The eating of bugs is forbidden and the work that's required to ensure that many vegetables are bug-free are enormous. The certification agencies have essentially banned asparagus tips, broccoli, and strawberries. You won't see squash blossoms either. Prepping any leafy green is an absolute bitch. I have frequent conversations with a number of the top kosher caterers about the challenges they face That said, there are some excellent kosher restaurants. Tierra Sur, in Oxnard, CA is fabulous. I've had several wonderful meals th
  2. Dan, you might want to look into Brekfish. It's a bacon substitute made from smoked salmon, certified by the OU.
  3. Cayuga Pure Organics sells freekeh. They're at a number of greenmarkets in NYC including Union Square and W. 97th street. They also sell it online
  4. Pam, I buy the nam pla from Koshergourmetmart.com. They have it sporadically, but if you register for the web site, they'll send you an email when they get in a shipment. They carry a lot of ingredients for the Asian kitchen. Another option is to find someone traveling to Israel. A friend of mine has her in-laws bring it when they come visit.
  5. If you can wait until next summer, Yuno's (USGM on Monday and Friday) grows them. The season runs through early October.
  6. I can't my head around this price. Kosher first cut brisket sells for $14.99/lb in Manhattan. For Shemini Atzeret I made a 4.5 brisket. Braised in beer and chili sauce with lots of vegetables. Served 7 for dinner and we were left with enough leftovers to serve the two of us for two meals.
  7. bloviatrix

    Rosh Hashana

    We do this seder as well. Our usual offerings are Leek, swiss chard or spinich, dates, gourd, black eyed peas, pomegrantate and sheep head or fish. This little seder is my wife's favorite part ← We do the ashkenaz version of the seder. Leeks, carrots, dates, fish heads, I'm blanking on the rest right now. I'm my favorite part of the meal as well. It just makes it more meaningful.
  8. In my early days of canning, I used a huge stock pot and then placed the jars in a pasta insert - this allowed the water to swirl around the jars but they weren't in direct contact with the bottom of the pot. It also made it very easy to handle jar insertion and removal.
  9. bloviatrix

    Rosh Hashana

    Laura Frankel has what looks like a fabulous Apple Cake w/Apple Cider Zabaglione recipe. The only thing holding me back is that it calls for an 8" spring-form.
  10. I've been shopping at W. 97th for about 10 years now and it continues to get better. New farmers this year are Grazin' Angus, Madura and Amendajo (I'm probably mispelling their name). It's a very good market, but it's not as comprehensive as USGM - there are certain varieties of vegetables/fruit that you can't there - for example Red Jacket only seems to sell the greengage plums at USGM. Nobody sells a variety of chilis like Oak Grove. On friday mornings I'm at W. 97th by 7:45 and then go to USGM on my way to the office (I work 2 blocks away). Farmers are off the top of my head (I believe
  11. The one year I used halvah filling I used my gingerbread dough. The spice offset the sweetness of the halvah very well.
  12. I've seen it in several places where I shop. I think the distributor is Rue Lafeyette.
  13. Coffee Ice Cream was the flavor of the week. Much richer and with greater depth than commercial coffee ice cream. Wonderful silky mouthfeel. I actually made a second batch which will get a mocha swirl.
  14. In Pasadena, CA there's a store - there's definitely been mention of it on eG in the past. Cookbooks by Janet Jarvits and in NYC, Bonnie Slotnick on w. 10th specializes in old cookbooks.
  15. I made the salted butter caramel ice cream earlier in the week. Another success. The mouthfeel is great and because it doesn't get super hard you can scoop it right out of the freezer. This and the butterscotch butter pecan are truly winners. Next up will be a coffee flavor.
  16. Butterscotch Butter Pecan has been called "the best ice cream EVER" by my husband. The contrast between the salty buttered pecans and the ice cream is quite addicting.
  17. It occurred to me not too long ago that I hadn't seen Fifi/Linda post in a very long time and I wondered what she was up to. I recall how much she was looking forward to retirement, all her plans for her new place, and foraging. RIP.
  18. I churned up a batch of the sour cherry frozen yogurt yesterday. The yield was considerably less then the 3 cups stated. It was still quite soft last night when I sat down to try it.
  19. I have 4 quarts of these curing in my pantry as I type. We go through them in massive quantites. Several years ago someone here suggested this recipe for spicy dills. I make them often, and we're currently finishing the first batch of the season. Later today I will make some "instant gratification" pickles. They're bread & butter pickles that only need about 4 hours of curing before they're ready to eat - hence, their name.
  20. Wonderful news Rebecca. I hope you'll reach full remission soon. Our shabbat dinner was a simple and lovely, greenmarket-inspired meal: borscht, tomato-mozzerella tart w/basil-garlic crust, shelling peas, strawberry-rhubarb crumble with buttermilk ice cream.
  21. Pan, two new places have opened. Both walking distance from you. On 12th and University there's Olympic Pita express. And on Union Square West and 17th there's Maoz (the first US outpost of some European chain). I haven't made my mind up about Olympic. I really liked Pita Pocket, which was previously in the location. Maoz goes heavy on the garlic, which is problematic when you have to go back to the office.
  22. You know, that's pretty offensive. Judging all kosher dining based on fast food places like Kosher Delight is pretty ignorant. It's like saying all American food sucks because you think MacDonald's is nasty.
  23. I made the strawberry sour cream ice cream. It seems very soft because of all the sugar and the vodka - not firming up. I like the flavor, but I was expecting more of an interplay between the sweet of the fruit and the tart of the sour cream.
  24. I made a batch of chocolate ice cream. Unlike other recipes I've used, this one calls for both cocoa and chocolate. The result is a very chocolately ice cream. I added peanut butter patties to it to make "peanut butter cup ice cream." Quite heavenly, with good texture.
  25. I bought a copy of this over the weekend. I worked my through Emily Lucchetti's A Passion for Ice Cream last summer with great success. I'm curious to see how this will compare.
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