bloviatrix
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I have lurked forever and finally decided to take the plunge and join in! Thank you all for your continued inspiration. This past Shabbos we had:
-Rosemary White Bean Soup
-Chopped liver with carmelized onions on crackers
-Roasted red pepper dip on crackers (for those who don't like liver)
- Brisket cooked with portabello mushrooms and cranberries (adaptation of an old Gourmet recipe)
- Mashed potato stuffed onions
-Roasted Asparagus
-Chocolate-espresso 'pot de creme' (pareve of course...)
For lunch the next day:
-Lemon-barley pilaf
-Chicken shnitzel
-green salad with vinaigrette
-carrot cake with pareve cream cheese icing for dessert.
My first post on eGullet...yay!
Welcome. How did you make the pot de creme?
(and there are still constant requests for "the tart" which is pretty much anything on top of the thyme crust.)Jayne, if you feel you need a break from the tart, just change the herb used in the crust. Basil is nice and it turns the dough green. But chives would work or oregano, etc.
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It's winter!!
Curried Lentil soup with tomatoes and spinach
Brisket in tomato sauce
Bulgur pilaf with currents
Sweet potatoes dressed with a mustard vinaigrette.
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I love lentil soups. They're so hearty and filling. So, when I found a recipe for Curried Lentil soup with tomatoes and spinach, I knew I had to make it. It was a perfect soup for a cold night.
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That's funny about your collection being all over 30 years old, Pam! Because I used to deal in vintage books, I've got an immense collection of older Kosher cookbooks too! And, in fact, looking at my collection, nothing modern at all, except for the Deal Delights cookbook. Do you have an edition of that? It's a fabulous Syrian Kosher cookbook. The Sephardic Women's Organization of the Jersey Shore (Deal) has put out a new version recently, with the proceeds going to charity.Deal Delights! Every Syrian Brooklyn/Deal girl I know gets a copy when she gets engaged, and Syrian girls can COOK! I bought a second copy for my kiddle a few months ago, because there's no way that she's taking mine when she leaves the nest!
edited because I went into my favorites and found the DIRECT link.
I'm so excited to know about this. I've been dying to get my hands on the red and white editions.
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These are ones I turn to most frequently. In otherwords, the ones that are stained and have broken spines.
Joan Nathan Jewish Cooking in America
Jeffrey Nathan Adventures in Jewish Cooking
Jayne Cohen The Gefilte Variations
Phyllis Glazer with Miriyam Glazer The Essential Book of Jewish Festival Cooking
Gil Marks Olive Trees and Honey (his other books are pretty good as well)
Claudia Roden's Book of Jewish Food is an excellent reference, but I don't cook from it frequently.
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I'm still on a parsnip kick. This weekend it was a parsnip/corriander/apple soup. Perfect for the cold weather.
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We did OTBN last year and had so much fun doing it. We invited one other couple over and opened up a '95 Chateau Giscours and an Tisbhi Reserve (Israel) from '98. Both wines were excellent and extremely different in character. I also designed a menu that would flatter the wines. It was a lovely evening. Good food and drink and wonderful company to share it with. Unfortunately, our friends have moved out of the country so we can't have a repeat.
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I made a very simple meal. A bit heavy considering the beautiful spring-like day.
Mushroom barley soup
Braised short ribs with mushrooms and prunes
Kasha varnishkes.
We've been on a kv kick this winter - they're so delicious and we only eat them from November through about March.
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I had lunch at Alfanoose today. It was very good, but I have my issues. The laffa used at Alibaba is better for 3 reasons: 1)it's warmed up 2)better texture and 3)tastes better. Bread aside, very tasty falafel balls. And I liked the addition of pickled turnip.
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"Shrimp" Creole ( I had a package of the mock shrimp in the freezer calling my name)
How is that mock shrimp? I've been getting the mock crab in and it's been selling like crazy... but I haven't tried the shrimp - for some reason I'm scared of it.
I believe it tastes exactly like the mock crab (if you've tried it). The texture is really odd - it's not minced. I would call it "extruded" and tinted orange. I very rarely use it. But, every so often I come across a recipe that I feel a need to try, and then it comes in handy.
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I made a crazy meal for friday night. The dishes didn't match. The only theme, if you want to stretch that far is that I went south of the Mason-Dixon line.
Parsnip Soup
"Shrimp" Creole ( I had a package of the mock shrimp in the freezer calling my name)
Chili rubbed roasted chicken with a roasted tomatillo and chile sauce
Baron Herzog Clarksburg Chenin Blanc 2004 to drink.
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Wow Pam, amazing kinshes!
There used to be a Kosher bakery on W. 181st where I grew up. Real old school place(might still be there) called Greenblats or Greenbaums, cant remember which now. They made them this way and sold them still warm if you were lucky...we would run home, cut them open and pump in the yellow mustard.
You're probably thinking of Gruenbaums. It's still there.
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It is so sticking, My daughter is just a freshman at college but when she came home at winter break, even though she was extremely busy seeing her friends in the city, the one thing she did was show up every night for dinner.
Your daughter is in college already? As one of the fans of Cooking Live I remember when both kids would, on occasion, come on the show. I can't believe they're that grown up already.
Regarding your son's friends - have the meals at your home encouraged any of them to try their hand at cooking?
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I was just gifted a copy of the Gourmet cookbook by a friend who works for the publisher. She was astounded that among my many books I was missing this volume.
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Susan, I've been making the short ribs braised in the ancho coffee sauce since it first appeared in Gourmet. It's not particularly spicy. But it is very flavorful. I get frequent requests for it.
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Katie's post about her parsnip soup inspired me -- so I made my own version. Parsnips, a single carrot, leek, thyme and stock. Pureed it all up. Quite tasty.
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I received a phone call yesterday from a good friend asking if she can come over for dinner with her daughter as her husband had go out of town suddenly. So, I'm cooking for 3 adults and one 4 yr old.
Spinach salad with slices of mesquite sausage and pears
Parsnip Soup
Veal Schnitzel
Chicken with preserved lemons and olives
Kasha Varnishkes
Roasted Cauliflower
Brownies for dessert
There will be wine. Just don't know which one yet.
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Today was my version (kosher) of chicken gumbo. Onion, celery, green pepper, okra, rice, tomato, chicken, jalapeno, rice, chili powder and garlic. Hearty and tasty.
Are you aware that you can get kosher andouille sausage? (The company is called Neshama, you might have seen them at Kosherfest)
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Alibaba, Amsterdam between 84th and 85th. The best falafel west of Israel.
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We hosted dinner for 7.
Onion confit on baguette toasts
Spicy black bean chowder, pineapple-banana salsa
Herb crusted veal roast, red wine-mustard sauce
wild rice and orzo salad
rosemary caramelized parsnips
brussel sprouts, sauted
flourless chocolate cake
concord grape sorbet
To drink: Ch. Leoville-Poyferre '99, Recanati SR Galilee '00, Arberlour 15 yr, Compass Box Orangerie, Damson liqueur.
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When i was a student in Jerusalem about a thousand years ago, I used to buy bagelah's, round pretzl-like things, sold on a hanging string. they were so chewy, i loved them! there was something to dip them in, maybe it was sesame, or salt, or perhaps it was za-atar, is that possible?
I love begelahs. We used to have an Israeli market up the block that carried them -- they were almost as good as the ones I used to get when I lived in Jerusalem.
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Very nice, Pam. You guys must be thrilled.
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My book is From Pantry to Table, Addison Wesley publishers. i'd like to say that the book was a james beard nominee. i wish i didn't have to say that it sold about ten copies.
Must have been more than 10 copies, because I know I personally bought three.
I also have a copy. I remember being so excited when I brought it home because it had a recipe that called for flageolets and I had a bunch that I had no idea how to use
My guess it that by the time this blog finishes more than 10 owners will come out of the woodwork.
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Sounds like we are talking of exclusively South Indian vegetarian places. The best and BY A LARGE MARGIN, is the newcomer - Sarvanaas located on North Eastern corner of Lexington Avenue and 26th Street.
But it's not kosher, so it's a moot point if that's one of your requirements.
What We're Cooking for Shabbos: 2004 - 2006
in Cooking
Posted
Last night's meal was:
Parsnip and corriander soup - went shopping in the freezer.
Lamp chops rubbed with a thyme/garlic/evoo rub and topped with a Pear-prune compote
Artichokes and carrots in lemon sauce (an old favorite we haven't had in ages)
Orzo "risotto"