bloviatrix

There's a place on the the south side W. 56th between 5th and 6th aves that has it. Otherwise, try Katigiri.

The link isn't working. I'm getting a page which is offering 2 free issues of the magazine.

I was flipping through the May issue of Food & Wine today and as I came to page 171 I see a recipe for Raspberry Shortcake bars. I quickly skim the column and at the bottom see the name Criollo Bakery. And on page 173 there's a photo and reference to this blog. National Press Woo-hoo!! Congratulations. You must be thrilled.

Maybe it was Torakris's thread on roasting beets or maybe it's because it's spring, but I saw golden beets in Fairway yesterday and decided it's time to make a pot of beet, apple, and ginger soup. I'm also making one of my favorites - yemenite chicken in a garlicy tomato sauce as well as roasted green beans. For tomorrow's lunch I picked up some turkey breast. We have a ton of challah rolls in the freezer which need to get finished before pesach, so we'll do sandwiches with chopotle mayo and a red cabbage salad with a cumin vinaigrette.

I'll keep that in mind. It so happens we're car sitting this week. Not sure if I'll have access to wheels going forward. The only carbonated stuff we drink on a regualr basis is seltzer, but I would love to stock up for the "just in case" moments. I really hope they have good soda at the hotel we'll be staying at.

I begin to miss good bread after about the fourth day. Otherwise, there's really nothing I crave. It was different when I was a kid because there were fewer products available.

Exactly. Just like the swallows return every year to Capistrano. So too, every year once the final hamentasch is eaten the Passover store opens. Their slogan is "All Your Passover Needs Under One Roof."

This year's Passover store will be located on Columbus Ave btw 82nd and 83rd in the old Associated. The phone number is 212-579-7020. It opens on Sunday, April 3rd.

If you have one that uses lentils, I'd be much obliged. I remember my friend's recipe as using lentils, sauteed onions, chopped egg... and I don't remember what else! It didn't have any nuts. ← You asked for it, you got it.......(mind you, I've never made this. I have no idea how it will taste) Hearty Vegetarian Chopped Liver adapted from Spice and Spirit 1 pound lentils 4 cups chopped onion 6 tablespoons oil 12-16 hardboiled eggs 2 tablespoons peanut butter 1/2 teaspoon white pepper 2 teaspons salt Cook lentils until soft and drain. Meanwhile, heat 3 tablespoons of oil in large skillet and saute onions until well-caramelized. Combine lentils and eggs and chop to fine consistency. Add the lentil-egg mixture and remaining 3 tablespoons of oil to the onions. Add peanut butter, salt and pepper. Stir to combine.

They look like pussy willows which are used purely for decoration.

I don't know about any of you guys, but we were so stuffed from our Purim seudah that we were in no mood to eat dinner last night. I had made a black bean soup that turned out to be like sludge - it was pretty awful, and then we had salad with some sausage.

I'm equally suprised that you feel your service was poor because of the way one of your party was dressed. My brother wore the most butt-ugly jacket I have ever seen when we ate at Per Se. I'm not even sure he wore a tie that night. And yet our service was impecable. I feel pretty confident that the staff at Per Se are well aware that there's no direct correlation between wealth and attire.

Soba, now that you're living on the UWS, you need to take a visit to the Passover store (I don't know where this year's location will be yet). You'll have opportunity to see all assorted goods that are available for the holiday. It's really exploded in the last 30 years. It used to be that the only place you could find K-P chocolate chips was the Passover shop at Macys.

I've never made veggie chopped liver, but I have a couple of recipes for it if anyone is interested. One of my friends makes an excellent one - and she kindly makes it for me when we join them for meals.

I've got a pot of black bean soup simmering away as we speak. It has chocolate in it.

Glad you like them.

FYI--- I make my hamentaschen parve. I used the Earth Balance (trans-fat frere) margerine for both batters. I was a little nervous because I had a disaster with a cake last month, but it worked out great. No problems at all.

I'm done with my baking. We have regular hamentaschen filled with prune and with cherry butter, gingerbread-apricot and gingerbread-halvah. I ran out of apricot lekvar and the only thing I hadn't used yet was the halvah spread. They're really decadent and good. I think I'm onto something new.

Here are some thoughts for Passover desserts that are parve and don't use margerine: Meringue baskets filled with fruit compote or sorbet Strawberries macerated in balsamic vinegar with sugar and a vanilla bean Hazelnut macaroons (adapted from the Gefilte Variations) 12 oz. ground hazelnuts (you can buy them ground or buy whole ones, toast to remove skins and grind in a food processor with some of the sugar) 1 cup plus 2 tablespoons sugar 1/2 teaspon almond extract or hazelnut flavored liqueur 3 large egg whites Preheat oven to 325F In food processor combine pulse ground hazelnuts and sugar to make sure nuts are well ground. While machine is running add the extract and the egg whites - one at a time. Process until mixture is a smooth paste and transfer to a bowl. Cover and chill for 15 - 20 minutes. On parchment paper lined cookie sheet, drop rounded balls of batter approximately 1 tablespoon each about 2 inches apart. Smooth and flatten the balls with either your hand or a spoon. Bake for about 15 minutes. The macaroons will be dry, puffed and beginning to get some color. slide parchment on a rack allow macaroons to cool. Store in airtight container. For something a little more elaborate, dip them in chocolate.

Jason, soybeans are kosher-parve. But not kosher l'pesach for ashkenazim. As for kosher l'Pesach Rich's -- considering how nasty the ingredients are for the regular stuff, I'd be terrified to try the passover version. BTW, the April issue of Gourmet has some interesting dessert recipes.

Ummmm, Jason -- for those chosing to be "observant to the letter" soy milk and it's substitutes aren't kosher for passover at least for those us who are of Ashkenaz stock. Soy is a legume. In that case, what about making chocolate sorbet? Or using coconut milk for richness?

Seriously simple brisket: chop up a couple of carrots, some celery and leeks. Lay on the bottom of heavy baking dish. Place seasoned brisket on top and smother with your favorite marinara sauce. Cover tightly with foil and place in a 325F oven for 3 hours. (you play around with temps and times. I've done 275 for 5 hours) Cool, skim off fat and slice. Reheat

That looks like a cheese danish.

Bartles & Jaymes is the brand you're thinking of.

I went to Holy Land yesterday. Decided against the fig because I'm concerned it will bubble over. Instead, I picked up halva spread which can be used in baking. Halva hamentaschen, perhaps dipped in chocolate? My mouth is already watering. It occurred to me last night night that lemon-poppy seed hamentaschen would be nice -- a lemon cookie dough with mohn filling. Alas, we don't like mohn so if anyone wants to take my idea -- it's yours.