Apr 082009
 

[Translate] Mr. BT and I would like to wish you and your family a very happy Passover. I made a Portuguese Almond Torte from a recipe by David Leite. I had to make a few adjustments to it to make it kosher for Passover, such as unfortunately having to use margarine instead of butter and I used powdered sugar to “flour” the baking pan. It smells wonderful and I am sure it it will be a delicious addition to our Seder. I am going to borrow a Passover greeting from my cousin and say: As we gather together this Pesach, may we rejoice in the ritual that binds us as a People. May the celebration Click here to continue reading this post

Mar 182009
 

[Translate] Spring is in the air and that  means it is time to start preparing for Passover, which begins on 8 April. I am not going to be doing a lot of preparation this year, but I have gathered a few interesting recipes for you to consider for your own meal. First, here is a link to all of my Passover recipes from the last couple of years. And, here are some interesting ones for you to try: Italian Passover recipes from Chef Chaim Cohen and Dr. Eli Landau Kodredo Relleno al Forno (Roast stuffed lamb with egg/lemon crust) Slow Roasted Lamb Shoulder with Almond-Mint Pesto (Omit the cheese from the recipe) Syrah-Braised Lamb Shoulder with Olives, Click here to continue reading this post

Apr 142007
 

[Translate] Since I was too ill to cook the last night of Pesach, I made the meal for Shabbat. Luckily, I still had some matza for my dessert. Dinner this evening was: Carn Estofada amb Prunes i Patates (Catalan-Style Veal Stew with Prunes and Potatoes) I used osso bucco instead of the recommended veal shoulder. As the dish was simmering away, my husband sneaked a taste of the sauce and moaned blissfully, “this dish should be in a museum.” Need I say more? This dish is outstanding. The flavors of chocolate, prunes, chili, cinnamon and orange zest marry into an amazingly complex sauce that just bursts on the palate. The crispy potatoes add the perfect Click here to continue reading this post

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