May 142010
 

[Translate] We served this salad between the amuse bouche and main course as a light refresher, but you can also serve this before the dessert course. Irene chose Dalton Winery, Fume Blanc, 2008 to serve with the salad. This wine is aged in oak barrels and was a lovely crisp wine that I have also served with a fish course. PrintBaby Lettuce Salad with Pears, Blue Cheese and Candied Walnuts Serving Size: 6 1 tablespoon sherry vinegar 1 teaspoon minced shallot 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons walnut oil or avocado oil Salt and freshly ground pepper 1 bag assorted baby lettuce 1 bunch of arugula (rocket), trimmed 1/2 cup whole walnuts 2 Click here to continue reading this post

Sep 182009
 

[Translate] I have been busy preparing for Rosh Hashana and have finally completed everything I intended to make for Friday and Saturday. I made 4 round challot, one plain and three with dried apricots, dried cranberries, raisins, dried cherries and dried apples. I used the new Kitchenaid to knead the dough and I am very happy with the results. I am back making challah like I used to make in the States. I finally learned how to braid a round challah from this website. I found the website by chance and called Mr. BT to come to my study so I could butter him up to help me with the braiding. He said, “It looks Click here to continue reading this post

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