bloviatrix

Friday night dinner Butternut Squash Soup Turkey Breast w/Apricot-Ginger sauce Roasted Cauliflower Onion Kugel Pears poached in white wine w/ginger,lemon zest and cardomon pods Ramon Cordova Rioja 2001

Toss them with duck fat and roast.

Matt's Beer Balls. God, I had forgotten about those things.

Pea shoots are problematic if you're strictly ashkenaz -- yet another food in the legume family.

I've been to the Carrier Dome (saw the Rolling Stones in Sept '89).

Just had another thought - what about the cheese latkes. Check the Chanukkah thread for those. Replace the flour with cake meal. If you're lazy, I know you can find passover blintzes.

Drew, if cheese isn't a problem, how about portabello pizzas? Take a couple of portabello mushrooms, place top down and brush w/evoo. Then spread some tomato sauce and sprinkle with mozzerella. Toss in an oven and voila - dinner. That, some greens and slice of matzah should be a filling, reasonably healthy dinner.

I love all the windows in your kitchen. It's a shame there's not much sun in that part of the state. (is Syracuse weather as bad as Ithaca's?)

How about adding some cumin, corriander, and cayenne to the matzah ball mixture?

Wow!! Congratulations on taking the leap. Will you be on-site proprietors? Or will you higher management to run place? The blue sky is gorgeous. A perfect antidote to the crappy weather in NYC.

Will the gf be annoyed if you make fish?

I have a recipe for a pareve Cream of Watercress and Asparagus soup if you're interested (the potato gives the "creaminess). Other thoughts - maybe an artichoke dish? Something with mushrooms? One of the Conde Nast mags did a vegetarian Passover menu a couple of years ago. You should check Epicurious.

On the occasions that I've used them, I get them at the greenmarket. The guys I buy them from grow raise flowers specifically for eating.

Rancho -- is there any way we can convince you to do mail-order your egullet family? Please???? We'll ask nicely?

homemade poundcake with lemon curd

I also use about 10 cups/pound with 1 tsp of salt. Pot was uncovered in the oven. The beans remained submerged, but almost all of the water was absorbed.

I hate to mis-lead a man of the cloth, but I've never used the pastrami ends (I'm not even allowed to touch the colent pot!!). Rather, I was commenting on Comfort Me's recipe. I believe we have some stray potatoes in the pantry, so maybe next week I'll get Blovie to make a "Chi-town" cholent.

Just pulled out the book and compared the photo to the recipe. You're completely right. The photo looks like it's a thin cookie layer with a whipped cream and chocolate top. But the recipe calls for mini tart pans which means in the photo there should be sides to the base. :hmm:

Will you all promise not laugh if I admit to sticking with Kedem grape juice for my 4 cups? Blovie is a real stickler for draining the cup, and I like remaining coherent for the entire evening (plus I don't want to drop any of the food platters). We do break out the real stuff for the meal.

I keep forgetting to mention that I love the idea of putting pastrami butts in a cholent. I bet it adds a nice dimension of flavor. Plus, the melted fat never hurts.

Did you bring any of the Irish Cream back with you? I'm curious to know how it "works" out of context.

Not that it's any excuse, but do you think something happened during a prior booking that caused this manager to engage in this despicable behavior? It always looked like a place with a racially diverse crowd.

Thanks Gifted. You remind me I need to check the challah roll situation in the freezer. Depending on the quantity, I might not buy one of the "big boys" this week. In the meantime, I've got 8 lbs of veal bones waiting to be turned into stock. Do I make it now or wait until after Passover.

Meanwhile, since I'm the non-traditionalist, I'm making a beef stew. Mmmmm, stew.

We've walked by there a couple of times and commented it looked like a nice place to keep in mind for drinks. I guess it's going on our verboten list. I find it hard to believe that a manager would be doing that with out the permission of the owner. But that's just my opinion.