bloviatrix

Although I'm a die-hard urbanite, I love the view and I'm jealous of you apple trees. How much land do you have and what else do you grow?

This afternoon I finished my apple souffle. As I type, my carrot-pear-ginger soup is simmering happily. And since I never got around to making the veal stock last week, the veal bones a cooling after roasting (I'll put the stock up in the morning). I made chilled yellow tomato soup over the weekend. And have 2 sorbets (concord grape and nectarine-basil) sitting in the freezer. Plus, we just got invited out for another meal. Tomorrow I pick up my meat order which means a lot more cooking.

Hmmmm, I really wanted to pick up some golden beets. But it seems that Paffenroth, who I believe are the only ones who sell them, isn't at the market on monday. So, I came home with a gorgeous eggplant and zukes for rattatouille, edamame , pears, a very large cantaloupe, sungold tomatoes, and niagra grapes (which taste like concord grapes, only green). By the way, Eckerton Hill Farms is at Union Square on monday. They had really nice tomatoes and pepper assortments.

For the vegetarians, what about doing a vegetable strudel of some sort?

Mmmmm. I loved this dessert. They managed to raise beets to a whole new level in this one.

I saw the red okra last week. Since okra has yet to enter my repetoire, I just thought it would mae a nice centerpiece. Anyway, I'm off to Union Square in bit.

Wow, you guys are generous. In the States it's the "5 second rule"

Actually, can I tell you where to go for this as well. As with all the things in life, it's just a matter of knowing the right people to ask for advice.

We have a Maxim warming tray. It works - even keeps the cheese all melty. The only problem is that even the large one is sometimes too small. Depending on how many items you want to keep warm you might need more than one.

My preferred tart apple is the Rhode Island Greenling. They're not in yet, but if you can hold out a couple of weeks the guys at Locust Grove (at 97th st) will have them. Locust Grove has the best apples, IMO and they will point you to the apple variety that best meets your wants. Last fall I was going through several pounds a week.

Take deep breaths. In-Out. In-Out. Are you getting relaxed yet? You're going to have a great dinner. And the menu sounds fantastic.

I can't really comment on the quality as last week was the first time I went up there in 15 months. My usual greenmarket is 97th street (btw Columbus and Amsterdam) on Friday morning. Of the limited produce I've bought at the Columbia market, everything's been good. My suggestion is to make a single pass through all the vendors to get an idea of what looks good and then go back to the ones that appealed most. When did you pick up the apples? If it was last spring there's good reason to be disappointed by mid Feb/March they're already getting soft and mealy. The new crop is beginning to come in now so it's worth trying them again. Good luck this semester!!

Huh. I never knew that's what they're called. In that case...my favorite is definitely the sugar cone. But when it comes down to it, as long as I get my ice cream I don't really care. The cone is just the delivery system.

What are cake cones? I'm not familiar with the term.

I didn't make the bean salad. Instead I made a ratatouille. Wow, that stuff is addictive when eaten cold.

Yellow Tomato Soup adapted from a recipe by Waldy Malouf serves 6 2 tbls evoo 1 cup chopped onion 1 1/2 tsp minced garlic 6 large yellow beefsteak tomatos, cored and roughly chopped 1 tsp whole corriander seed 1/2 tsp cumin seed 1 tbls lemon juice salt and pepper to taste In small skillet toast corriander and cumin until fragrant -- 2 to 3 minutes. Set aside. In large pot heat olive oil over medium heat. Add onion and garlic -- sweat until translucent. Add tomatoes and saute for about 5 minutes. Add toasted spices and 2 cups water and bring to boil. Reduce heat and simmer for 15 minutes. Turn off heat and cool. Puree with immersion blender or in food processor. Strain and toss solids. Chill soup. Season soup with lemon juice before serving. Malouf also gives a recipe for a a cilantro-onion relish to serve with it. Combine in a bowl: 1 medium red tomato -- finely diced, 1/2 cup red onion -- finely diced, 1/4 c chopped cilantro, 1 tbls lemon juice, 1 tbls evoo, 1 tsp minced jalapeno. I tend to garnish the soup with chives. Apple-Ginger Borscht serves 6 1 bunch beets, about 1 pound 2 tbls olive oil 1 medium onion, medium chop 1 inch knob of ginger julienned 1 large apple such as gravestein (something on the tart side) -- dinced 3 cups liquid - vegetable broth, water, chicken stock, or a combination -- your choosing. Preheat oven to 400. Clean beets and wrap each in aluminum foil Roast in oven about 40 minutes or until easily pierced by a knife tip. Once beets are cool enough to hande, peel off the skins and dice. Heat olive oil over medium heat in a medium sized pot (at least 3 qts). Add onion and ginger and saute until onion becomes translucent -- about 5 minutes. Add diced apple and saute for 5 minutes longer. Add diced beets and the liquid and bring to boil. Reduce heat and simmer for 20 minutes. Turn off heat and let cool. Puree with blender or immersion blender and chill. You can make this with either red or golden beets. I plan on making a batch with each color and serving a two-colored soup.

Regarding preparing for the fast.....the key thing to do is drink lot of water the day before. Up until 4 years ago I would always get sick on Yom Kippur and then Blovie realized the problem was I was getting dehydrated. Since then I go through more that a gallon of water on erev Yom Kippur and haven't had a problem. I strongly suggest it to everyone. Although you'll be running to the bathroom you'll be happier on the day itself.

Thursday I picked up some zucchinis and beans at the Columbia greenmarket. I supplemented that with a trip to 97th street on Friday. Since we were invited out to dinner I tried to limit my purchases to bread, mint, tomatoes, nectarines from Kernan which is being turned in nectarine-basil sorbet, sweet potatoes (the ones at Kernan are massive!!), lettuce, and carrots. Blovie made a trip down to Union Square for yellow beefsteaks and came home with 10 pounds of ugly soft tomatoes which will be turned into soup and assorted grape tomatoes. Locust Grove had squash blossoms, but after craving them all summer I lost my interest.

Amen!! I sniff all of my produce in addition to looking for squishy parts. I once had a fellow shopper at the greenmarket sneer at my tomato sniffing. He said in a disdainful voice "tomatoes have no scent" to which I thrust a tomato under his nose and said "Smell this." Imagine his suprise when he realized that ripe tomatoes give off a pleasant smell. I admit to opening the corn, but only after I squeeze the tops to feel how developed the corn is. And it's highly unusual that I don't take the cobs once I open them. Eggs have to be checked because once you bring home a carton of eggs with lots of broken ones you never do it again. And expiration dates are always checked.

In that case.... chilled tomato soup? I have one that calls for yellow beefsteaks, corriander and cumin. Gifted Gourmet just sent me one she makes with orange juice and ginger vichyssoise? The Julia Child recipe is insanely easy. borscht? there's the standard with potato and dill or I can share the one I've been making with apple and ginger. How's the corn been in LA? what about a corn soup?

Tell me what type of brisket you're making and the sides, and we'll work from there.

Brisket is known either as first or second cut or flat and plate. I can never remember which is which between flat and plate, but 2nd cut has more fat and is a little more flavorful than 1st cut. Plus, 2nd cut tends to cost less. What about doing a chilled soup instead of a hot one? That way you embrace tradition but acknowledge the weather.

We received an unexpected invite for dinner tonight. So, the fish I was planning to serve tonight will be lunch tomorrow. So, we're going to have cold baked whitefish fillets with a multi-bean salad. The RH eating orgy starts in 5 days.

Nancy, maybe try some other kosher butchers? I'm not up on Cleveland geography (I've only been there twice), but maybe there's something near the Telshe Yeshiva in Wickliffe? My assumption is a butcher that supplies a very yeshiva-ish community might have more traditional chicken parts.

Israeli wines have definitely come a long way. In the year since Andre posted his overview of the Israeli wine scene I've made a point of purchasing and trying many different wines. These are definitely not your parents' Israeli wines. Of everything we've tried, I really like the wines from Recanati.