bloviatrix

We saw it last night and loved it. It's a movie for grown-ups -- not dumbed down at all. We all walked out determined to have an "Open that Bottle Night" and make the bottles we have aging a special occasion.

Confidentiality agreements are very common. Basically, he doesn't want his employees from "profiting" from their experiences working for him. The First Amendment only applies to government censorship. I'm sure the lawyers here can provide better insight.

We did the vegetable tasting menu at Per Se. Furthermore, Blovie had them make a substitution for the cheese course.

I have no idea what jello jigglers are, but if you've been relegated to jello duty, why not do a spectacular jello mold like the one in Rachel Perlow's avatar? That way you'll make mom happy but satisfy your creative needs.

What about James Peterson's Splendid Soups?

Welcome to this thread!! There's no need to be concerned that your meals aren't elaborate. The best part of friday night meals is that time seems to slow down and all the usual distractions fade into the background. It's nice to have a good, simple meal and just spend time together as a family. I really believe that when your kids get older that's where their found family memories will come from. I'm impressed that you make your own challah. It's something I keep saying I'm going to do, but I never get around to. Do your kids help?

Thanks so much for the compliment. I'm still working on perfecting the soup recipe. I sauted some onion, then added celery root (medium and diced) and 2 pears (diced) as well as a combination of vegetable broth and pear nectar. I brought it to a boil, reduced to a simmer, then pureed it with the immersion blender. I thinned it out with some diluted pear nectar. We found the soup to be a bit too sweet which is why it needs more work. I've only recently come to the celery root. Once again, it's all because of eG.

Wow, they take credit cards at your market. That's very modern. Here in NY they deal only in cash.

I'm having some problems adjusting to shabbos starting an hour earlier (since this is the first week I'm cooking since the clock changed). As a result, all my plans got switched (such as roasting caulilflower). So, dinner will be: Celeriac and Pear Soup Roasted Turkey Breast with a Bitter Orange Glaze Jerusalem Artichoke Pancake (I made one huge one) Cranberry and apple compote I think there's some sorbet in the freezer for dessert. To drink we'll have an Israeli Gamay.

JJ, the 97th street market isn't nearly as big as Union Square, but they've got a nice assortment of people there. I strongly suggest you check it out.

Sorry if I missed this but where is the market at 97th? That would be a lot easier for me than Union Square. ← It's on 97th between Columbus and Amsterdam, north side of street, closer to columbus. It's held of Friday morning. Despite the rain, I went to market this morning. And my trip to a long time because I was chatting with all the farmers. Came home feeling soggy and loaded down with stuff: A massive cauliflower from Kernan Farms. It's bigger than some small dogs!! Assorted apples from Locust Grove. Some are for eating, others for applesauce. Carrots and green peanuts from Bialas Farms. I got the last bag of peanuts. They're done for the season. Apparently they were a major hit and they plan of growing them next year. A raisin-walnut loaf and onion rolls. Allen also tossed in a loaf of 8-grain, just because. By the way, the week of Thanksgiving, the market will be held of Wed, Nov 24th instead of the usual Friday.

I hate to say this, but it's very,very important to be well-off if you're orthodox. Do you have any idea what Yeshiva tuition costs? Cakewalk already clarified this, but the filter issue only applies to people who's water supply is NYC. If you live in Nassau, Bergen, or Westchester counties there is no reason for concern. Additionally, you don't have to buy a $1,000 filtration system. You can get one that costs $25 and attaches to your faucet. My personal feeling about this whole thing is that it's rediculous. And most of our friends feel similarly. However, I entertain a wide range of people and I want everyone to feel comfortable eating in my home. As for what's next, that discussion isn't for eG.

Your photos looks so fabulous that I just asked Blovie if he had any need to go back to Seattle for meetings (we were there in Oct '01).

I've eaten at all the restaurants they mention that are located in Manhattan. I'm also familiar with the Sushi Metsuyans in Cedarhurst and Teaneck although I haven't eaten at either. For most of my thoughts on the kosher dining scene, you can look here. I admire that there are chefs attempting to raise the bar with kosher dining. Despite the fact that there are those who understand good food, many in the community just don't get it. The frequency that I hear complaints about serving sizes or flavors is all too often. I will admit that we were underwhelmed by our dinner at Solo. Of course, we had eaten at Per Se three weeks earlier, which could have something to do with it . However, we ate lunch there twice in October during their $20.05 special and found it to be outstanding. Their burger is one of the best I've ever eaten, with a fantastic bun that held up to the juiceyness. And their mushroom veloute was "lick the bowl" good. My mouth still waters when I think about it. Personally, my favorite place to eat is Le Marais, which is owned by the guys who own Les Halles (of Bourdain fame). But, I like big steaks that are nice and bloody. When it opened, I felt like I was experiencing redemption because I could finally take clients out for steak and actually get to eat something other than fish. Great, now I'm craving a hanger steak with a nice bottle of red wine.

I was at Union Square yesterday. Since I was already loaded down with bags, I kept my purchases to a minimum: potatoes, beets, and arugala.

As a companion to Gifted Gourmet's thread on Food Books you give as holiday gifts, I thought it would be fun to everyone to share the books they want to get receive this holiday season. Let's be honest, it's really more fun to get rather than give. Blovie and I exchange gifts every night of Chanukah. On average he gives me 4 cookbooks. I provide him with a large list to choose from. This year's list includes: McGee II (this is a MUST) JC's Mastering the Art of French Cooking Keller's French Laundry Cookbook Cafe Paradiso Cookbook or Cafe Paradiso Seasons Jack Bishop's A Year in Vegetarian Kitchen Joan Nathan's Jewish Holiday cookbook Gil Mark's Olive Trees and Honey (another jewish cookbook) I can't remember what else is on the list.

The more I think about this, the more Laurie Colwin's books pop up. Her essays were wonderful, and think anyone who loves musing about food and cooking would love them.

I've been hesitant to post any additional comments but, some weeks ago our Rabbi re-addressed the issue. Several very respected Rabbinic authorities have re-evaluated the issue and it has been decided that filters are indeed needed. We will follow the ruling -- I don't anyone to feel uncomfortable eating my house.

I try to tailor my selections to the recipient. Therefore, if I know someone is interested in the science of food, McGee will be the gift. For the vegetarian or one in love with vegatables, I would go with Cafe Paradiso Seasons and for the bakers, I always give Payard.

I'm not a huge fan of ketchup, but they are a great foil for fries. Of course, the ketchup goes on a dish and the fries dipped, one by one. I can't abide by ketchup smothered fries. Fried dipped in Bernaise is pretty spectacular as well.

You actually get to eat yours with a meal? It never lasts that long when I make it. (actually, I've learned to make a double recipe) Kasha Varniskes, with the onions caramelized in schmaltz is really good as well.

I don't eat a lot of traditional ashkenazi jewish dishes, but one of my favorites is egg barley and caramelized onions and mushrooms. Egg barley is pasta product. You toast it in schmaltz and then add chicken broth and cook until all the broth is absorbed. Then, melt more schmaltz in a saute pan and add some onion. Cook until golden, then add some sliced button mushrooms and continue cooking until they're tender. Stir in the egg barley and season to taste.

Is that the pastry chef version of "going commando?"

BTW, I loved those peanuts so much that I bought more at the market. And since we were going to friends, I bought a bag for them and wrote out the instructions.

It makes me feel so good to know that I'm not alone in this. I hate ripe, mushy bananas (although they're good in cakes ).