bloviatrix

That's so sweet about the new rings. Why not get a bottle of champagne or a late harvest wine to celebrate with? Laurent Perrier has a kosher rose which is particularly festive. My suggestion is to finish whatever you have that's open and needs to get done before pesach. For example, I'm making kasha varniskes because I want to finish the open box. BTW, what's in your freezer? This is a good opportunity to cook that down as well.

I have absolutely no idea. A quick check of the OU passover guide came up unsuccessful, but that doesn't mean anything.

There's alread something in your kitchen that works great -- saucers for teacups. I have a collection of little glass bowls, but I rarely use them. My saucers are in a cabinet right above my prep area so I can pull them down with eases. BTW, i'm a big fan of mis-en-place. I've made the mistake of jumping in without checking that I have all the ingredients and realized partway through I was sunk. Once you're made your husband run out to the market at 11:30 pm you learn your lesson.

Russ Parson's column in today's LA Times is about "the other green pea" Sugar Snaps. You might want to try them in place of english shell peas.

The New York Times Jewish Cookbook has a recipe for Pastrami Salmon adapted from David Burke, who I believe created the dish. I've made it once. Blovie and I liked it. My guests, on the otherhand, weren't so thrilled - I chalk it up to them not being adventurous eaters. Pastrami Salmon 1 side fresh salmon, about 2 - 2 1/2 pounds, skin and bones removed 1 cup coarse kosher salt 1/2 cup sugar 3 tablespoonss cracked pepper 2 bunches fresh cilantro 1 bunch fresh Italian parlsey 1/2 pound shallots, peeled 1/2 cup molasses 2 tablespoons cayenne pepper 5 bay leaves 2 tablesponns pakpika 2 tablespoons coriander 2 tablespoons greshly ground black pepper In a bowl combine salt, sugar, and cracked pepper. Mix well to combine. In food processor combine cilantro, parsley, and shallots until smooth but not watery. Coat salmon with salt/sugar/pepper mixture on both sides and then cover with the cilantro/parsley/shallot puree. Cover and refrigerate for 2-3 days Scrape off the marinade from salmon and make sure the fish is dry In pan combine molasses, cayenne, and bay leaves and bring to boil. Let simmer for 1 minute and allow mixture to cool slightly. Brush fish on both sides with molasses mixture. Toss paprika, coriander, black pepper together and sprinkle over both sides of fish. Refrigerate overnight Slice salmon on a bias into thin slices. They suggest serving with rye toast and mustard oil. I can understand your enthusiasm for the dish. I ate it at Park Avenue Cafe years ago and it stuck with me. I loved it.

Here's another trick I learned to get one's soup that golden color - a pinch of turmeric.

This might sound like heresy, but I like using turkey necks in my chicken soup. They add an extra richness - I got this trick from my mother-in-law. A great piece of advice I got from Chef Fowke on another chicken soup thread some time ago is to place the chicken in a cheesecloth bundle tied up with a long piece of string that hangs over the pot. (you can make a separate bundle of vegetables) It makes it very easy to pull it out of the pot in one swoop. I find this is particularly helpful when I'm working with chicken carcasses which otherwise fall apart.

Mushroom Barley Soup Here's the recipe for my favorite mushroom-barley soup. It's very hearty. You can make it using just button mushrooms. I like using a mix of 10 ounces white buttons, 10 ounces creminis, 4 ounces shiitakes, and 4 ounces of whatever else looks interesting from the "mushroom lady." This soup freezes well. But when re-heating, you will want to add additional water to the pot otherwise it will be too thick. 2 tbls olive oil 1 onion, small dice 2 ribs of celery, diced carrots, diced 30 oz assorted mushrooms, thinly sliced 1 tbls flour 2 qt water 8 oz mushroom broth (or 2 tablespoons dried porcinis soaked in 8 ounces of boiling water) salt and pepper to taste 1 c barley 2 tsp olive oil If using dried porcinis, soak in boiling water. Strain through filter, reserving soaking liquid and chop porcinis. In large pot, heat oil. Add onion, celery and carrot and sweat until soft. Add mushrooms and continue sauteeing until mushrooms have given up their liquid. Add flour and stir contantly until the mixture becomes very thick and almost glue-y. Add water and mushroom broth (or porcini soaking liquid and chopped porcinis). Bring to boil and reduce to simmer for 20 minutes. While soup is simmering, in a small pot heat the additional 2 tsp of olive oil. Add the barley and toast until it's fragrant -- 2 or 3 minutes. (This helps prevent the barley from swelling too much in the soup and absorbing too much liquid). Add the barley to the soup and continue to simmer for about 45 minutes or until the barley is tender. (Because the barley absorbs liquid, I season with salt and pepper at every step -- while the vegetables are sweating, after I add the mushrooms, after the water/broth is added, etc. You might still need to season at the end.) Eat! This soup freezes well. But when re-heating, you will want to add additional water to the pot otherwise it will be too thick. Keywords: Vegan, Soup, Easy ( RG1187 )

Mushroom Barley Soup Here's the recipe for my favorite mushroom-barley soup. It's very hearty. You can make it using just button mushrooms. I like using a mix of 10 ounces white buttons, 10 ounces creminis, 4 ounces shiitakes, and 4 ounces of whatever else looks interesting from the "mushroom lady." This soup freezes well. But when re-heating, you will want to add additional water to the pot otherwise it will be too thick. 2 tbls olive oil 1 onion, small dice 2 ribs of celery, diced carrots, diced 30 oz assorted mushrooms, thinly sliced 1 tbls flour 2 qt water 8 oz mushroom broth (or 2 tablespoons dried porcinis soaked in 8 ounces of boiling water) salt and pepper to taste 1 c barley 2 tsp olive oil If using dried porcinis, soak in boiling water. Strain through filter, reserving soaking liquid and chop porcinis. In large pot, heat oil. Add onion, celery and carrot and sweat until soft. Add mushrooms and continue sauteeing until mushrooms have given up their liquid. Add flour and stir contantly until the mixture becomes very thick and almost glue-y. Add water and mushroom broth (or porcini soaking liquid and chopped porcinis). Bring to boil and reduce to simmer for 20 minutes. While soup is simmering, in a small pot heat the additional 2 tsp of olive oil. Add the barley and toast until it's fragrant -- 2 or 3 minutes. (This helps prevent the barley from swelling too much in the soup and absorbing too much liquid). Add the barley to the soup and continue to simmer for about 45 minutes or until the barley is tender. (Because the barley absorbs liquid, I season with salt and pepper at every step -- while the vegetables are sweating, after I add the mushrooms, after the water/broth is added, etc. You might still need to season at the end.) Eat! This soup freezes well. But when re-heating, you will want to add additional water to the pot otherwise it will be too thick. Keywords: Vegan, Soup, Easy ( RG1187 )

Another place to try is Fish's Eddy. I know I've seen wine glasses there for pretty cheap.

My mother has one of the original Cuisinarts where there is no on/off or pulse buttons. Rather, the the bowl has to be locked into place and then you slide the cover in position which turned the thing on. I think Mom was a little afraid of her Cuisinart - she would wrap each blade in lots of paper after using and keep them in a small box on which she wrote "warning! sharp objects." I wasn't allowed to go near the machine and if I expressed interest I would get a lecture about how sharp the blades were. She still has that machine, although she doesn't cook all that much any more. I wonder how much money she could get for it on Ebay.

I make cucumber pickles every summer. They take about 10 days to cure and waiting for that first batch feels interminable. Every day starting with day 5 Blovie will ask "are they ready yet?" But, there's something about going down to the Lower East Side to pick up pickles at Guss'. Maybe because it's like taking a trip back in time, but their pickles are the best. There's the crunch and then the sharpness and the garlic. Screw the sandwich. Just give me the pickle.

I know that feeling of self-doubt well. I'm sure it was wonderful. Sounds like you made your wife a lovely birthday.

I'd say just a little bonkers Using flour to bake just isn't really an option ← ok, perhaps not flour then. are crepes acceptable? I was thinking something along the lines of caramelized apples inside crepes, with maybe a little flamed kosher Calvados (if such exists). call it a riff on a tarte tatin. Soba ← Crepes would work. Here's a recipe adapted from Joan Nathan's The Jewish Holiday Kitchen 6 eggs 1 cup potato starch 2 cups water oil for frying Beat eggs well. Whisk in potato starch and water slowly. Batter should be pale yellow and foamy. Spread a light coat of oil over a small skillet (preferably non-stick) and heat over a medium flame. Pour batter to coat pan and pour out excess. When batter is dry flip onto plate (no need to cook on both sides). Continue until batter is used up. There's also a recipe for Matzoh Apple Schalet if anyone is interested. BTW, no kosher Calvados available.

This is a good explanation of the laws/issues surrounding matzoh and its ingredients. The term "chazal" refers to the commentaries of pre-6th century rabbis. Otherwise, they pretty much translate everything.

The flour used in matzoh is a special type, manufactured just for Passover use -- it's been scrutinized since harvest to make sure it doesn't come in contact with any moisture except for in the matzoh bakery. Technically, you would be able to use this flour, following the 18 minute rule if you could get your hands on it. But, it's generally not available anywhere.

Crate & Barrel has a selection of wine glasses for less than $3 each. They're not as cheap as Ikea, but it is accessible via the subway.

Last night was a simple meal of mushroom soup, poached salmon with a fig vinaigrette and roasted cherry tomatoes with garlic and thyme. We host lunch for 3 other kids today. Spinach Salad with Aisan pears and chicken-apple sausage Brisket Bulgur Pilaf with Orzo and Hazelnuts from Marlena Speiler's column in the SF Chronicle this week. I used evoo instead of butter. Completely disappeared! Sweet potato salad Steamed asparagus with drizzled fig vinagrette Meyer Lemon sorbet Fruit platter Terras de Belmonte 2003, Abelour 15 year, and seltzer to drink.

The decision most likely won't be issued until June.

It makes absolutely no difference how long you hold on to them for. I bought a batch and didn't get around to using them for 3 weeks. We were still miserable.

My suggestion is to stay away from the fattier fishes - salmon, tuna, bluefish, etc. They tend to have the strongest smells when cooking. Instead, start with the "white" fishes which have milder, sweeter flavors.

There's some additional discussion of Passover desserts in this thread.

For New Yorkers - I saw them in Fairway last week.

Everyone keeps mentioning the Men's Pocky. But I recently saw an imported bottle of Men's Latte. What's up with that? Are lattes usually considered a chick drink?

I believe it is available to people with AOL and/or membership in Cooking Light ... ← thanks dahlink. I was able to able to access in AOL.