Glad you like the blog! In answer to your questions: passover desserts can be a challenge — I would recommend checking out this post from Deb at Smitten Kitchen, as it really covers all the bases of good Passover desserts.http://smittenkitchen.com/2008/04/17-passover-dessert-ideas/. As for consomme, most of what I know about stock I learned from Michael Ruhlman (http://blog.ruhlman.com/). Essentially, the first step in good stock is to roast the bones, which brings their proteins to the surface; next step is to put the bones and some meat in cold water, and bring the whole thing up to below-simmer heat. You don’t want the stock to boil, or it will become murky and murky=bad. Best method I’ve found is to cook the stock in a very low oven (260-275ish?) overnight. Add the aromatics (onion, parsnip, celery, carrot) about 45 minutes before the end of cooking. Then refrigerate and remove the fat once it has solidified on top. Sound doable? Have a good Passover!

Pesach Q for you: looking for a good parve dessert for Pesach to go w/ a brisket. what have you got? Can’t find really good 60-80% kosher for passover bittersweet cocoa for cooking desserts (can’t find it for year aroudn kosher cooking either for that matter, elite ain’t doing for me…), How about the ultimate clear broth consume (the mishpachas was made w/ beef and chicken bones, but I can’t get is just right, why is that and what is pesach w/o a pesach broth …as the very funny yiddish song, of the same title, goes…) would lvoe to hear back from you. will we see u second night at your parents palce?

PS – I just moved from NYC and lived in DC for 2+ years (Dupont)