Guest guest Posted February 18, 2009 Report Share Posted February 18, 2009 Jeff Firestone wrote: > Use more water or vegetable stock powder in water. Instead of grating the vegetables, just cube them coarsely, then blend the dish into a soup, or blend half of it and leave half chunky. The result is a slightly sweet soup in a remarkable orange color. You can > > Arrgghhh, now you've got me wanting tsimmes, dammit :) (Or as I grew up spelling it, tzimmes.) I love roasted carrots, and am sort of a prune junkie--very carefully, of course. The budget won't stretch that far till next month, but you've inspired me. BTW, this is totally nontraditional, but has anyone else here ever tried making tzimmes with a little Chinese five-spice powder along with the cinnamon? It's lovely; the delicate anise note and slight pepperiness go really well withall the flavors involved. Rain @@@@ \ \ \ \ \ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2009 Report Share Posted February 19, 2009 The 5-spice powder in tzimmes sounds wonderful. On a culturally similar note, I add miso to my cholent.It adds a depth that veggie cholent sometimes lacks. Shoshana - bluezinnia Thursday, February 19, 2009 12:22 AM mildly heretical tsimmes BTW, this is totally nontraditional, but has anyone else here ever tried making tzimmes with a little Chinese five-spice powder along with the cinnamon? It's lovely; the delicate anise note and slight pepperiness go really well withall the flavors involved. Rain Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2009 Report Share Posted February 19, 2009 Shoshana Michael-Zucker wrote: > The 5-spice powder in tzimmes sounds wonderful. > On a culturally similar note, I add miso to my cholent.It adds a depth that > veggie cholent sometimes lacks. > What a great idea! That would also be a good place for burdock gravy. Ever cook with /gobo /(burdock root)? Rain @@@@ \\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2009 Report Share Posted February 19, 2009 Shoshana, you mentioned the 'C' word!!! Since becoming a diabetic I have tried various tweekings to my wonderful cholent recipe but nothing seems right. Could you share yours please? I really miss it. Thanks, Carol , Shoshana Michael- Zucker <shosh_mz wrote: > > The 5-spice powder in tzimmes sounds wonderful. > On a culturally similar note, I add miso to my cholent.It adds a depth that > veggie cholent sometimes lacks. > > Shoshana > > Quote Link to comment Share on other sites More sharing options...
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