bloviatrix

I ended up making a piperade mozzarella tart with thyme-garlic chive crust. Crust recipe is as follows: 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon thyme leaves 1 tablespoon garlic chives, minced 4 ounces butter, chilled (cut into a minimum of 8 pieces) 4 -5 tablespoons ice water Combine flour, salt and herbs in food processor and whir a bit to combine. Add butter and pulse until the mixture resembles pea sized crumbs (about 10 pulses). Add 4 tablespoons of water and pulse until dough starts to form a ball. If not happening, add additional water (highly unlikely). Chill in refrigerator. Enough for a 10 inch tart pan. BTW, I'm guessing on the quantities of herbs. I just chopped some up and threw it in.

The cheesecake is done and the noodle kugel is baking. I've got to make my tart dough and figure out the rest of my menu. Tomorrow is going to be crazy. In addition to the already mentioned unveiling and cooking, I really want to hit the Broadway Panhandler Yard Sale. Why do I think that's not going to happen?

Dinner last night: sauteed mushrooms with sherry on arugala stir-fried beef with peppers and scallions on rice (this was an unmitigated disaster. Tasted like a salt-lick) strawberry-rhubarb pie to drink: strawberry-basil lemonade today's lunch was a big chef's salad.

Which Medrich brownie recipe? I was toying with a making a batch as well, but I loaded up on Syrian pastries at Mansoura yesterday so I figured it would be overkill. ← I usually make the one called Michael's Fudge Brownies from "Chocolate and the Art of Low-Fat Desserts." My family and friends always appreciate the idea that they're eating something that's "not as fattening as it could be" and these are also fudgy without being really too rich. One of these days, I will try some of her other brownie recipes. Do you have a favorite? The double batch probably won't last the weekend. We had some last night then brought some to my grandmother this afternoon, scarfed down another one this evening.... I did put a couple in the freezer but I think I'm going to be making another batch soon....and it *is* time to try another recipe, right? jayne ← As of late I've been using the Medrich recipes from Bittersweet. She has one for cocoa powder and one for chocolate.

I think you need to include the statement in arabic and hebrew.

Originally we were out every meal but monday night. But monday lunch got cancelled yesterday so now I'm going to host. I need to design a menu quick since I'm out of the house on sunday. (saturday night will be devoted to making cheesecake). I'm thinking of making a tart of tomatoes and goat cheese or mozzarella in a thyme crust. I need to sit down and contemplate this.

Here is a link to Faye Levy's column (registration is free but needed).

I knew it. When I saw that cake I actually said to my friend that it reminded me of the pavillion at Brighton. Thanks for confirming that I was right.

I just think for the sake of this thread it's best to stick with basic halacha. It's not that I don't think other oprons are valid, it's just becomes an issue of "too much information" and not necessary for someone who just wants to learn the basics.

Actually, the standard operating procedure for asaparagus is just not to use the tips as the density of the buds makes it difficult to check them fully. It's easy to check the rest of the spear. ← But the same issue remains: standard operating procedure for whom? I know plenty of people who, unlike me, as for a rabbinical p'sak before doing things. And they eat asparagus. So I think that standard operating procedures are only standard within communities. They are not norms of Judaism altogether. ← Talk to mainstream orthodox mashgichim and they'll tell you just not to use the asparagus tips -- it's just too difficult to check them thoroughly. If you go into a restaurant or buy take-out from a place certified by one of the major kashruth agencies you'll never see the tips included in dishes that contain asparagus.

Actually, the standard operating procedure for asaparagus is just not to use the tips as the density of the buds makes it difficult to check them fully. It's easy to check the rest of the spear.

One more - Jack Bishop's A Year in the Vegetarian Kitchen.

I haven't looked at the June issue yet, but on the whole I think the photography in Gourmet has gotten better. Just yesterday I looked at serveral issues of the magazine from the mid-70s and the magazine is a mess. The recipes were not easy to read - no ingredient lists anywhere. And the photos were all dark.

From the location and description of the food, it sounds like Mabat Steak House. I've been there a bunch of times because my mom lives in Brooklyn and she likes to eat there when we visit. The last time I was there it seemed to have gone downhill a bit - most of the skewered meat was tough and the whole place was smoky. ← It wasn't Mabat. I don't know what the Bklyn branch of Mabat is like, but I don't like the one Teaneck. I found the meat they used to be very tough and overly salty.

Last week I hit Kings Highway in Brooklyn for a bit of shopping and eating. I've been a quest for kosher tamarind paste for months which is what led to my leaving the island of Manhattan. It's actually very easy to get there - F train to Kings Highway. The shops are just east of the station. We went into Bat Yam to survey the scene but did our shopping at Holon. Among my purchases was tamarind paste, pickled cauliflower, my favorite botnim americayim - these are the most authentic I've tasted outside of Israel, lah majin, kofte kababs, spicy sausages and some raw meat - the price of first cut brisket was insanely cheap: $6.99/lb. It seems brisket isn't a popular cut in the Syrian community hence the good price. I was sorry I didn't bring a car so I could buy more stuff (that fact my freezer is full has nothing to do with it). We stopped for lunch at place whose name I can't recall. But they had a fabulous lunch special - $9.99 for a soup, main, 2 sides, and soda. I went with the Syrian soup which was a tomato based broth with some veg but dominated by a biggish piece of potato and some meat - texture was that of flanken. Not as spicy as I hoped, but hit the spot on a raw day. For the main I went with the beef shish. Good, but it could have used a more agressive spice rub. I chose the "chips" and mejadra (rice, lentils, fried onions) as my sides. Chips were as expected - not done well enough. But the mejadra was fabulous. Total comfort food. I also took a taste of my friend M.'s okra in tomato sauce. I don't think I've eaten okra before so I can't really comment. But I will try it again so that's a plus. Our final stop was Mansoura which is a bakery specializing in Middle Eastern pastries. Picked up some baklava, almond fingers, konafa (looks like sushi - shredded phyllo with a pistachio center), basbousa (a very moist cake with coconut and almond) and maamoul w/pistachio (a savory pastry filled with pistachio and a hint of rosewater). Also got some turkish delight and the apricot roll. It was a fun afternoon. The trip on the subway isn't that bad, especially if you have someone keeping you company. My one regret is that I didn't have a car so I could schlep more stuff home.

I guess since the holiday starts 2 weeks from tonight it's time to start thinking about menus. We've already been invited out for one meal and I will entertain for one. But to add to the craziness, we have my uncle's unveiling to attend on sunday (and no one is telling me what time it's called for). Plus, I'm loathe to make fish since I'll have to buy it on Friday and that's too many days of storage for comfort. I did mention to Blovie that I wonder if I can order kosher fish from Fresh Direct and get it delivered to me on monday proper. The thing is, I won't know how old or fresh the fish is. All I know for sure is I'm making my mother's dairy noodle kugle and a cheesecake - I already have the graham cracker crumbs waiting.

Fairway on a Sunday? Godspeed.

Next Friday get yourself up early and hit Kernan Farm at the 97th market before heading to work. They had big bunches of asparagus for $6 yesterday. And their stuff is wonderful.

Which Medrich brownie recipe? I was toying with a making a batch as well, but I loaded up on Syrian pastries at Mansoura yesterday so I figured it would be overkill. You might be more familiar with the yiddishized Shalah Shudis.

It's a beautiful spring day and I found gorgeous strawberries at the greenmarket so decided the chicken cutlets I had defrosted would be made for se'udat shilshit (we're out for lunch) and I'd make a dairy dinner so we can have strawberries with fresh whipped cream for dessert. . We're also having salmon, roasted spring onions, and a tomato-mozerella tart in basil-garlic crust. Instead of challah I have a nice rustic boule (and some basil-garlic mayo made earlier in the week). I recently tried a fabulous Israeli Sauv. Blanc that I loved - I think I'll run out and grab a bottle. I dredged the chicken breasts in a cornmeal-ancho-pasilla mix and pan fried them. Picked up some cole slaw and potato salad at the kosher market for the side.

I was there this morning. Fortunately, there were very few people there this morning. All the cakes were magnificent. I went with a friend who has taken quite a number of classes on cake decorating and we had examining each cake and determining the different techniques used. Brides magazine is holding a giveaway in conjunction with the display and they ask you to name your favorite. In the end, after much consideration I decided is mine. But it was a very hard choice.

I'm going thursday morning. I can't wait - they look stunning.

Any chance we'll get to see pictures?

Yes, they are green. This all started with a mention of green grape pie on another thread. (I forget which.) I am not very good with pies and such so I thought I would make jam. BTW . . . I understand from my sister that there is no way to improve the color. The acidity does funny things to coloring agents and it just gets worse. So you end up with a funny green jam. Perhaps it should be served with green eggs and ham. (Sorry. I couldn't stop myself.) ← Fifi, next time try adding some Ascorbic Acid (vitamin c powder). That might help to set the color.

I've never eaten a treyf steak so I can't compare, but here's what I wrote last May: I last dined there in November and was just as pleased with the food (the service could use a bit of work).