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Post by haasfan on Mar 30, 2007 12:34:46 GMT -5
This will be a progressive posting....will post pics as the cooking proceeds right through to serving: shot one: veggies just added to pot after skimming has been completed shot two: after two hours of simmer ] shot three: this is just freshly strained soup. this looks like a very rich soup which surprises me as the bird was quite lean....looks good. the next step is 24 hour refrigeration so that the fat forms a solid top which will be removed prior to re-heating.
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Post by delbertmills on Mar 30, 2007 16:36:54 GMT -5
Haas,
Thank you, thank you thank you for the pics! It looks delicious!
Donné
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Post by haasfan on Mar 30, 2007 16:42:14 GMT -5
I'll be making the Matzoh balls and serving this on Monday night...pics will be added along with happy eaters!
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Post by berlyn on Mar 30, 2007 20:54:57 GMT -5
Great pics and instructions. Like the "progressive posting" kind of like a progressive dinner.
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Post by ahappycamper on Mar 31, 2007 6:15:56 GMT -5
As usual your food presentation is wonderful!
What a great looking pot. Have you had it a long time?
Make sure you let us know how the soup came out.
Janice
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Post by haasfan on Mar 31, 2007 6:28:55 GMT -5
Janice, I was waiting for someone to mention the pot....i've had it for about 26 years...came from the estate of a friend's mother downsizing from one of those big old city houses to a modern suburban house....actually got a LOT of kitchen goodies from her. This pot and two others are BOURGEAT aluminum from France.
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Post by fschimmel on Mar 31, 2007 6:35:05 GMT -5
Ha,
Nice Pot!
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Post by haasfan on Mar 31, 2007 10:16:07 GMT -5
Here is the Matzoh I baked this morning...this is the yield from 4 cups of flour and 1.25 cups of water....that's the whole recipe....
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Post by cdclaycomb on Mar 31, 2007 11:17:05 GMT -5
Robert....those are beautiful! I can't wait to see the finished soup.
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Post by ahappycamper on Mar 31, 2007 14:47:33 GMT -5
Robert,
Have you posted the Matzoh recipe? If not, after the holidays are over would you mind posting it? They look wonderful.
I love old cookware. I don't want to jinx myself but I'm the current bidder on an art deco covered roaster. I have to admit it's really stunning. I finally got my hands on 2 Lisk roasters through ebay which I did not have to pay an arm and a leg for.
I bet you that pot makes everything taste especially wonderful. It looks really heavy.
Janice
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Post by haasfan on Mar 31, 2007 15:41:53 GMT -5
it's the best pot i have ever had. i have another, same size, with a single long handle but i prefer the double handle guy....like love handles. it is not particularily heavy but it really cooks beautifully! the matzoh recipe is: 4 cups flour with a cup plus a few tablespoons of water added and mixed into a soft dough. i allow the dough to rest a half hour or so then break off small pieces and run it through the pasta maker to get it nice and thin...i stop at number 6. it goes into a 525 degree oven for four or five minutes...that's it. you can add onion or garlic powder to the flour, salt, whatever you like. me, i'm a purist.
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Post by haasfan on Apr 1, 2007 13:08:26 GMT -5
The Matzo Ball sequence.... These are the raw matzoh balls.... These are the balls boiling in the Thermowell....40 minutes on a rolling boil The finished balls...lighter in color and pretty fluffy...delicious too. the final product Israeli Salad...Diced curly cucumbers, tomatoes, feta cheese, oilive oil and lemon juice Chooriyah...pickled veggies in strong acidic turmeric based brine...Iraqi your basic hard boiled eggs horseradish pickled turnips yogurt holiday donuts made without flour & baked farfel felafel & chicken schnitzel
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Post by ahappycamper on Apr 4, 2007 6:17:29 GMT -5
Robert,
I love looking at photos of the food you've prepared. You have some wonderful serving pieces. Each dish used is perfect for the food you've put in it.
Janice
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Post by msv on Apr 4, 2007 7:30:12 GMT -5
Dear Ha, Thanks for the special effort of photos. They were meant for the cookbook. Did you serve buffet style?
We have enjoyed eating with the Afghanistan family of the woman that helps me clean. She has prepared some similar dishes. She brings me homemade yogurt every time she comes. Also sometimes a rice dish prepared with candied orange slices and cardamom. The last time was one of my favorites, a tomato/eggplant combination which I love, but have to eat carefully because I am allergic to tomatoes Beautiful pictures ...v
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Post by msv on Apr 4, 2007 7:42:24 GMT -5
Oh, by the way, Ha, How do you lift the pot of boiled M. balls out of the thermowell? It seems to be awkward, Or do you put the top on, clamp, and then lift? ...v
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Post by haasfan on Apr 4, 2007 8:00:35 GMT -5
Thanks msv.....to lift the pot out of the well, i use a kitchen towel to hold the hot handle and just lift. for the smaller pots, i use the lifter.
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Post by berlyn on Apr 4, 2007 9:00:29 GMT -5
Just absolutely beautiful dishes!! Will you be posting the recipes for the dishes shown??
Thanks for sharing with us all ;D ;D
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