• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Lior

eG Food Blog: Lior (2011)

198 posts in this topic

Very carefully, would be my answer.

Share this post


Link to post
Share on other sites

well I guess that sums it up, leaving out the details, of course!

While my ganache in the hegehogs was hardening I fill these cups with whipped coffee Gianduja. Gianduja is a wonderful sweet. It is made from toasted hazelnuts and chocolate. It is refined to the point of being as smooth as chocolate. It originated in Italy. Gianduja was invented in Turin, in the Piedmont region of Italy which is the major hazelnut-producing area of Italy and where hazelnut confectionary is common. I was first taught about whipping Gianduja by Kerry Beal a few years back. Since then I have been whipping! SO here are the cups to be piped with whipped coffee Gianduja:

chocolate cups.jpg

Tomorrow I will post pictures of the hedgies and the filled cups. I dipped them in dark chocoalted and decorated with lines.

Share this post


Link to post
Share on other sites

Just fascinating -- both the Bedouin village and the chocolates! Keep going -- loving it!


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

How big of a deal is Chanukah in Israel? I'm told in America it's hyped up a lot to compete with Christmas.

I noticed some of your molds are a bit Christmas-y: the pine tree, reindeer and stocking.

Share this post


Link to post
Share on other sites

Oh my heavens those hedgehogs have just blown my non-confectioner mind.

I'm curious, is the market for Christmas stuff from Israeli Arab Christians/Palestinian Christians?

Share this post


Link to post
Share on other sites

Hi, I am back after a day of teaching. So as to the questions and comments: I totally agree to positive reinforcement for all species-cannot recall punishing my own kids. I rarely even yelled!! Christmassy molds are for those that do celebrate christmas. It is complicated here. We have new/old immigrants from all over the world and some have spouses that are christian, so these people do celebrate christmas. It is odd, because mostly they come from countries taht were communist so christmas was not really allowed but new years was and so on new years they would put up christmas trees etc. SO here many think that christmas is new year... Then yes, there are arab/palestinian christians who do celebrate christmas. There are also Greek orthodox and others. This is not a population that would buy directly from me by order in general,however, from here and there, there are those who are friends and this is a gift. I never ever sell christmas or hanuka chocolate to friends. If someone I do not know orders, I do sell, but always give extras as it is holiday season.

All holidays in Israel are a big deal, but not in the way it is in the states. Perhaps long ago in the states it was different. less commercial etc and so that is how it is here. Present giving is rarer than common, but money and parties and food giving is common. Kids have no school for the holidays. I will go to shops tomorrow and take photos so you can see how it is.

I realize, Kerry, that porcupines are even worse mating partners,but being a hedge male cannot be too safe either...

Share this post


Link to post
Share on other sites

Breakfast was rushed a bit today as I have to be in class by 8am. My son, who is home at the moment as he is studyng for psychometric exams as a pre university entrance stage, and he made himself breakfast in a flash of lightening that I missed the opportunity to document! But my youngest, who is in 9th grade, got a breakfast that was documented.

I made her "shakshuka", which is basically an egg in a tomato kind of sauce.

chop up onions, tomatoes,red peppers and dried chili peppers

chop up vegies.jpg

Fry onions and some chili pepper in olive oil

olive oil.jpg

fry onions and chili.jpg

Share this post


Link to post
Share on other sites

Add the red ppper and after a few minutes, add tomatoes

add peppers.jpg

add tomatoes.jpg

fry well-ish and then add tomato sauce- I use this (which is concentrated tomato paste and some crushed tomatoes with a few herbs

tomato paste.jpg

fry vegies.jpg

add sauce.jpg

add some water,not too much

add water.jpg

add egg or two

add egg.jpg


Edited by Lior (log)

Share this post


Link to post
Share on other sites

My daughter is a fussy girl and does not like the yolk runny, so I cook the shakshusha for a minute or two, then I cover the egg with a bit of sauce, and then with a lid for a minute

cook egg and sauce.jpg

cover with sauce

cover egg with sauce.jpg

cover with a lid.jpg

I forgot to add the photo of the spices I used in the sauce

add spices.jpg

Chop vegies

chop vegies1.jpg

chop vegies2.jpg

chop vegies3.jpg

Serve salad with a squeeze of lemon juice,salt and olive oil

chop and serve.jpg

up close

chop and serve2.jpg

breakfast is ready!!! COme down and eat before it gets cooold!!!

breakfast is ready.jpg


Edited by Lior (log)

Share this post


Link to post
Share on other sites

I love how you get so many vegetables into breakfast - sure beats a bowl of coco pops!


"Experience is something you gain just after you needed it" ....A Wise man

Share this post


Link to post
Share on other sites

Ok, first of all, great start. Second, I love that you can actually buy sauce for shakshuka. Is this your standard way of making it or do you mix it up? (I like to roast poblano peppers and add garlic, which a Moroccan Israeli told me was not correct, but it is delicious. :rolleyes: )

Third, is there any chance you'll have time to show us some sufganiyot? I'd love to see some of the interesting flavours available. Todah!

Share this post


Link to post
Share on other sites

I will show sufganiot, of course! This is my standard way of making it. Often I will make my own tomato sauce, but it tastes quite similar in the end, to be honest. In the morning I need to be quick!

Share this post


Link to post
Share on other sites

About coffee. I usually don't drink black or mud coffee, and if I do, I add milk. This is horrible to some people (MILK??) akin to the american reaction to milk in tea...

My boys do drink it, but lately they like macchiato. Anyhow, here is how we make the mud coffee.

Finjan and a small glass of water

finjan and water.jpg

At least one pregnant teaspoon of coffee

teaspoon of black coffee.jpg

Sugar to taste, I dont like it sweet, most do...

sugar to taste.jpg

Put in finjan over flame and start heating it all up, stirring here and there

start to heat up.jpg

after a short time

start boiling2.jpg

start boiling3.jpg

When it all rises then it is ready and the aroma is fantastic!

start boiling4.jpg

pour into a small glass! I held it up so that you can kind of see the mud at the bottom (sediment...)

drink coffee.jpg

Post coffee

sediment.jpg

Share this post


Link to post
Share on other sites

Wait. What? So there is no straining? The coffee looks like it's really super finely ground, though. Do you feel the grinds in your mouth when you drink it? Or is it more like sludge?

ETA: Something interesting--the newish Starbucks Via instant coffee lists its ingredients as "instant and microground coffee." So I guess they are doing something similar to this, really!


Edited by Dianabanana (log)

Share this post


Link to post
Share on other sites

I will show sufganiot, of course! This is my standard way of making it. Often I will make my own tomato sauce, but it tastes quite similar in the end, to be honest. In the morning I need to be quick!

That's great. I wish I could get the sauce here -- I would make shakshuka more often. As it is now, it's a special treat (which I suppose can be a good thing).

Share this post


Link to post
Share on other sites

Wait. What? So there is no straining? The coffee looks like it's really super finely ground, though. Do you feel the grinds in your mouth when you drink it? Or is it more like sludge?

ETA: Something interesting--the newish Starbucks Via instant coffee lists its ingredients as "instant and microground coffee." So I guess they are doing something similar to this, really!

That's essentially just Turkish coffee from the looks of the coffee and pot - the coffee is ground to a superfine powder, and the grounds settle at the bottom of the cup (best to wait a minute before the first sip). When you reach the end you definitely get the sludge, and it's best not to try to get the last drop!

How strange that in Israel the pot is called finjan. In Arabic, Turkish, and possibly Persian, finjan is the cup!

For Lior: in Israel, is it ground with cardamom? Very often in the Arab Levant it is, but never in Turkey.


Edited by Hassouni (log)

Share this post


Link to post
Share on other sites

The coffee is as Hassouni described it-exactly. Funny about the finjan! I looked it up and it said that we mistakenly call the pot instead of the cup finjan. The pot is Jazba (?). But that is what it is called here, it seems by mistake... Lots of words here are taken from other languages and then misused in some way. A sweatshirt is called a "svetsher" - a sweatsuit is called a "trenning" (training...)An Applause car is an "apple house" :laugh: SO finjan isn't all that bad!! :wink:

Yes, very often it is with cardamom- the red packet is without, green packet with!We call cardamom-hel


Edited by Lior (log)

Share this post


Link to post
Share on other sites

Well, back to chocolates. I wanted to show the hedgehogs filled with hazelnut milk and dark chocolate ganache:

hedgehogs filled with ganache.jpg

I need to "close" the bottoms of the hedgehog. It looks like the top of the mold, but it is actually the bottom. I use tempered chocolate at its highest temp while still keeping it in temper. If I take the temp too high, it will not be tempered and then it won't be shiny, hard and this is a sin!

hedgehogs closing.jpg

After pouring chocolate onto the mold, I kind os shake and wobble the chocolate along the mold so it runs as far as it can towards the bottom of the mold. If needed I add more chocolate. Then I give it a bang or two with the end of the utensil and then I swipe of the extra chocolate.

hedgehogs closing2.jpg

It is important to keep the molds as clean as possible!

keep mold clean.jpg

Share this post


Link to post
Share on other sites

The closed shells now need to crystalize for a few mimutes and then I can un mold them!

hedgehogs done.jpg

the bottom side, which was the top that I "closed" before

hedgehog closed side.jpg

Mr. Hedgie

hedgehog one.jpg

Share this post


Link to post
Share on other sites

The coffee is as Hassouni described it-exactly. Funny about the finjan! I looked it up and it said that we mistakenly call the pot instead of the cup finjan. The pot is Jazba (?). But that is what it is called here, it seems by mistake... Lots of words here are taken from other languages and then misused in some way. A sweatshirt is called a "svetsher" - a sweatsuit is called a "trenning" (training...)An Applause car is an "apple house" :laugh: SO finjan isn't all that bad!! :wink:

Yes, very often it is with cardamom- the red packet is without, green packet with!We call cardamom-hel

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By chefmd
      My son married a lovely young lady from Yakeshi, Inner Mongolia, China.   Mongolian: ᠶᠠᠠᠠᠰᠢ ᠬᠣᠲᠠ (Ягши хот); Chinese: 牙克石; pinyin: Yákèshí
       
      We had a wedding in the US but her family also wanted to have a traditional wedding in China.  DH and I have never being to China so this was an exciting opportunity for us!  We spent a few days in Beijing doing touristy stuff and then flew to Hailar.  There is only one flight a day on Air China that we took at 6 in the morning.  Yakeshi is about an hour drive from Hailar on a beautiful toll road with no cars on it.  I wish we took pictures of free roaming sheep and cows along the way.  The original free range meat.
       
      The family met us at the airport.  We were greeted with a shot of a traditional Chinese spirit from a traditional leather vessel.  Nothing says welcome like a stiff drink at 9 AM.  We were supposed to have a three shots (may be they were joking) but family took pity on us and limited it to one only.
       

       
    • By Panaderia Canadiense
      Wow, this is my third foodblog for the eGullet….  Welcome!   I'll be with you from Palm Sunday through Holy Sunday to give you all a taste of the veritable food festival that is Easter in Ecuador.  As usual, I intend to eat on the streets, visit a plethora of small shops and vendors, and talk about (and eat copious amounts of ) the specialty dishes of the holiday.
       
      A bit of background on me and where I am.  I'm Elizabeth; I'm 33 years old and since the last foodblog I've ceased to be a Canadian expat in Ecuador, and become a full-fledged Ecuadorian citizen.  I run a catering bakery out of Ambato, and I deliver to clients on the entire mainland.  I've got a large customer base in nearby Baños de Agua Santa, a hot-springs town about an hour downslope of me to the east; I'll be visiting it on Wednesday with close to 100 kg of baked goods for delivery.  Ambato, the capital of Tungurahua province, is located almost exactly in the geographic centre of Ecuador.  It's at an average elevation of 2,850 meters above sea level (slightly higher than Quito, the capital) - but this is measured in the downtown central park, which is significantly lower than most of the rest of the city, which extends up the sides of the river valley and onto the high plain above.  We've got what amounts to eternal late springtime weather, with two well-marked rainy seasons.  Ambato has about 300,000 people in its metro area; it's the fourth largest city in the country.  But maybe the most important thing about Ambato, especially to foodies, is that it's a transport hub for the country.  Anything travelling just about anywhere has to pass through Ambato on the way; it gives us the largest, best-stocked food market in South America.  I have simply staggering variety at my fingertips.
       

       
      This view, which was a teaser for the blog, was taken from my rooftop terrazzo.  It is a fraction of the panorama of the river valley that I see every morning, and since Easter is traditionally somewhat miserable weather-wise, the clouds stick to the hilltops.  The barrio you can see in the middle distance is Ficoa, one of the most luxury districts in the city.  Ambato is notable amongst Ecuadorian cities for having small fruit farms (300-500 m2) still operating within city limits and even within its most established barrios - it's from this that the Ambato gets one of its two sobriquets: The City of Fruits and Flowers.  The tendency for even the poorest barrios to take tremendous pride in their greenspaces gives the other: The Garden City.  My barrio, Miraflores Alto, is a working-class mixture of professors and labourers, and my neighbours keep a mixture of chickens, turkeys, and ducks in their yards; someone down the hill has a cow that I frequently hear but have never seen.  Consequently, if the season is right I can buy duck eggs from my neighbours (and if the season is wrong, entire Muscovy ducks for roasting.)
       

       
      Today, I'll be doing my largest fresh-food shopping at the Mercado Mayorista, the largest market of its kind in South America - this place covers nearly 30 square blocks, and it exists to both buy and sell produce from across the country.  Sundays and Mondays it also opens up to a huge, raucous farmer's market where smaller quantities are available for purchase.  Sunday is the day of the freshest food and the largest number of vendors.  And I'm going to cross more than half the city to get there - I've moved since the last blog, and my new house, on the slopes of the river valley is further away than the old one on the high plain.  I promise to take many pictures of this - particularly close to the High Holy days, the Mayorista is alive with vendors and there will be special sections cordoned off for sales of bacalao, truly enormous squashes, and if it follows the previous years' trends, a festival of Hornado (about which more later).  Apart from mangoes, which are just finishing up their season, it is harvest time across the country, and the Mayorista will be well stocked with all manner of fruits and vegetables.
       

       
      To start us off, I'll demystify one of my teasers a bit.
       

       
      The Minion head that peeks out of my cupboard every day belongs to my jar of ChocoListo, the Ecuadorian equivalent of chocolate Ovaltine.  Since I gave up coffee for Lent, it's my go-to morning beverage.  ChocoListo normally comes in the plain white jar with orange lid that you see in front of the Minion; that's now my hot chocolate jar because I just couldn't resist when the company came out with the specialty jars.  I firmly believe that one is never too old to have whimsical things!
       

    • By therese
      Good morning, y’all, and welcome to the party chez Therese.
      As per the teaser, this week’s foodblog does indeed come to you from Atlanta, where I live with my two children (hereafter known as Girl and Boy) and husband (hereafter known as The Man). Girl is 11, Boy is 14, and The Man is old enough to know better.
      Atlanta’s huge: the total metro population is about 4 million, and there are no physical boundaries to growth like rivers or mountain ranges, so people just keep moving (and commuting) farther and farther out of town. Atlantans can be divided into ITP (inside the perimeter) and OTP (outside the perimeter), the perimeter referring to the interstate freeway that encircles the downtown area and surrounding neighborhoods, separating it from outlying suburbs. The politically minded may note that these areas could be designated red and blue. I’ll let you figure out which is which.
      We’re about as ITP as it gets, with home, work, school, and restaurants all in walking distance. The neighborhood’s called Druid Hills, the setting for the play/movie “Driving Miss Daisy”. The houses date from the 1920s, and because Atlanta has so little in the way of “old” buildings the neighborhood’s on the National Register as a Historic District. Charming, sure, buts lots of the houses need some updating, and ours (purchased in 1996) was no exception. So we remodeled last year, including an addition with a new kitchen, and this week’s blog will look at the finished product.
      So, some encouragement for those of you presently involved in kitchen renovation, some ideas for those who are considering it.
      But never mind all that for the moment: What’s for breakfast?


      Dutch babies, that’s what. And even better, these Dutch babies are produced by my children, the aforementioned Girl and Boy. The first picture is right from the oven, the second is after the somewhat messy job of sifting powdered sugar on top. They are delicious (the Dutch babies, I mean, not the children) and a great weekend treat.

      The Man drinks coffee in the morning whereas I prefer tea. He's not up yet, having played poker last night. I'm hoping he makes it out of bed in time for dinner.

      I also eat fruit whereas he prefers, well, anything but fruit. This is not such a bad thing, as it means that I don’t have to share the fruit. Pomegranates are a pain to eat, but not so bad if you’re reading the newspaper at the same time. This one’s from California, but you can also grow them here if you’ve got enough sunshine (which I don’t).
    • By Shelby
      Good morning, everyone and happy Monday!  
       
      It's me again....that girl from Kansas. 
       
       
      This is VERY spur-of-the-moment.  I was sitting here yesterday thinking of all of the canning etc. that I needed to do this week and I thought, well, why not ask you guys if you want to spend the week with me while I do it?  I got the ok from Smithy so away we go!
       
      This will not be nearly as organized as my first blog was.  But, really, when does a sequel ever measure up to the first?     
       
      Most of you know all about me--if you missed my first blog you can read it here.
       
      Nothing much has changed around here.  Same furry babies, same house, same husband  .
       
      Right now we have field corn planted all around the house.  In the outer fields we have soybeans that were planted after the wheat was harvested.  Sorry for the blur....it was so humid the camera kept fogging up.
       

       
      I just came in from the garden.
       
      I snapped a few pictures....for more (and prettier) pictures you can look in the gardening thread.  I always start out saying that I will not let a weed grow in there.  By August I'm like..."Oh what's a few weeds" lol.
       
       
       
      Here's a total list of what I planted this year:
       
      7 cucumbers
      8 basil
      23 okra
      4 rows assorted lettuce
      20 peppers-thai, jalapeño, bell, banana
      4 rows peas
      5 cilantro
      1 tarragon
      2 dill
      many many red and white onions
      7 eggplant
      3 rows spinach
      57 tomatoes
      5 cherry tomatoes
      7 rows silver queen sweet corn
      11 squash
      4 watermelon
      2 cantaloupe
      6 pumpkin
       
      I killed the cantaloupes...and I tried damn hard to kill the squash lol.....sigh...squash bugs came early this year and we sprayed with some kind of stuff.  WOW the plants did not like it, but they've come back and are producing.
       


      I just love okra flowers

      Found some more smut   
       

       
       
       
       
       
       
    • By Pille
      Tere õhtust (that’s „Good evening“ in Estonian)!
      I’m very, very, very excited to be doing my first ever eGullet foodblog. Foodblogging as such is not new to me – I’ve been blogging over at Nami-nami since June 2005, and am enjoying it enormously. But this eGullet blog is very different in format, and I hope I can ’deliver’. There have been so many exciting and great food blogs over the years that I've admired, so the standard is intimidatingly high! Also, as I’m the first one ever blogging from Estonia, I feel there’s a certain added responsibility to ’represent’ my tiny country
      A few words about me: my name is Pille, I’m 33, work in academia and live with my boyfriend Kristjan in a house in Viimsi, a suburb just outside Tallinn, the capital of Estonia. I was born and schooled in Tallinn until I was 18. Since then I've spent a year in Denmark as an exchange student, four years studing in Tartu (a university town 180 km south), two years working in Tallinn and seven years studying and working in Edinburgh, the bonnie & cosmopolitan capital of Scotland. All this has influenced my food repertoire to a certain degree, I'm sure. I moved back home to Estonia exactly 11 months and 1 day ago, to live with Kristjan, and I haven't regretted that decision once Edinburgh is an amazing place to live, and I've been back to Scotland twice since returning, but I have come to realise that Tallinn is even nicer than Edinburgh
      I won’t be officially starting my foodblog until tomorrow (it’s midnight here and I’m off to bed), but I thought I’ll re-post the teaser photos for those of you who missed them in the 'Upcoming Attractions' section. There were two of them. One was a photo of Tallinn skyline as seen from the sea (well, from across the bay in this case):

      This is known as kilukarbivaade or sprat can skyline A canned fish product, sprats (small Baltic herrings in a spicy marinade) used to have a label depicting this picturesque skyline. I looked in vain for it in the supermarket the other day, but sadly couldn’t find one - must have been replaced with a sleek & modern label. So you must trust my word on this sprat can skyline view
      The second photo depicted a loaf of our delicious rye bread, rukkileib. As Snowangel already said, it’s naturally leavened sour 100% rye bread, and I’ll be showing you step-by-step instructions for making it later during the week.

      It was fun seeing your replies to Snowangel’s teaser photos. All of you got the continent straight away, and I was pleased to say that most of you got the region right, too (that's Northern Europe then). Peter Green’s guess Moscow was furthest away – the capital of Russia is 865 km south-east from here (unfortunately I've never had a chance to visit that town, but at least I've been to St Petersburgh couple of times). Copenhagen is a wee bit closer with 836 km, Stockholm much closer with 386 km. Dave Hatfield (whose rural French foodblog earlier this year I followed with great interest, and whose rustic apricot tart was a huge hit in our household) was much closer with Helsinki, which is just 82 km across the sea to the north. The ships you can see on the photo are all commuting between Helsinki and Tallinn (there’s an overnight ferry connection to Stockholm, too). Rona Y & Tracey guessed the right answer
      Dave – that house isn’t a sauna, but a granary (now used to 'store' various guests) - good guess, however! Sauna was across the courtyard, and looks pretty much the same, just with a chimney The picture is taken in July on Kassari in Hiiumaa/Dagö, one of the islands on the west coast. Saunas in Estonia are as essential part of our life – and lifestyle – as they are in Finland. Throwing a sauna party would guarantee a good turnout of friends any time
      Finally, a map of Northern Europe, so you’d know exactly where I’m located:

      Head ööd! [Good night!]
      I'm off to bed now, but will be back soon. And of course, if there are any questions, however specific or general, then 'll do my best trying to answer them!
  • Recently Browsing   0 members

    No registered users viewing this page.