Shabbat Menu Update...

[gnomi]

My menus began to coalesce, at least mentally, overnight:

Friday night

-- Starter (g'fish in honey, maybe?) G'fish in honey a la lucretia_borgia
-- lcmlc's Ten-Minute Chinese Beef
-- Basmati rice
-- Stir-fried veggies
-- Dessert (as yet undetermined) Brownies

Shabbat lunch

-- Starter (unknown) Bruschetta (suggestion from eroticjames)
-- Chicken marsala
-- Yerushalmi kugel (recipe from vettecat from long ago)
-- Some as-yet-undetermined veggie Marinated cauliflower salad (recipe from Enchanted Broccoli Forest via beckyfeld)
-- Dessert (as yet undetermined) Chocolate chip cookie bars

Comments

[mabfan.livejournal.com]

G'fish in honey and the other type of g'fish would both be excellent starters. Narf.

[gnomi.livejournal.com]

I think I'll do g'fish at night and bruschetta (as suggested by James below) for lunch.

Narf!

[eroticjames.livejournal.com]

For the lunch, what about Bruschetta as the starter? Would go good with Chicken Marsala (and be a slightly diff. flavor but still along the italian lines)?

[gnomi.livejournal.com]

Ooh, and that would work well under the guidelines I'm functioning with (something that is good cold or that would do well being warmed on a hotplate for a loooooooooong time). I'll have to track down a good bruschetta recipe. Thanks for the suggestion!

[readsalot.livejournal.com]

What's your Yerushalmi kugel recipe like? I can't get it to come out right using my familial recipe, but I tried a variation that someone had in the New York Times a couple of years ago, and it took a very long time but was almost perfect.

The familial recipe: beat a bunch of eggs, add them to cooked fine egg noodles along with some oil, cook some sugar in more oil until it's dark brown but not burned, add that to the noodle mixture, stir it all together, and bake. When my grandmother, my aunt or my father did that, it ended up as a homogeneous mass of noodles, egg, and sugar; when I do it, I end up with chunks of sugar dispersed through the kugel.

The NYT version involved cooking the sugar, then adding a lot of water, bringing it to a boil, and cooking the noodles in that, so that the sugar cooked into the noodles. It was very odd, but it did work.

[gnomi.livejournal.com]

My recipe is actually courtesy of vettecat and is very easy. It comes out well every time.

I've got it up on my website here (http://www.asknomi.com/kugel.html).

[readsalot.livejournal.com]

Margarine! Fascinating. I'll have to try that when the weather gets a bit cooler.

i know

[queendeb.livejournal.com]

that somewhere
in a much earlier post
you gave the recipe for 10-minute chinese beef
and i know
that i can easily make one up
...but can i have it anyway?
pretty please?

love

Re: i know

[gnomi.livejournal.com]

I probably did, but I'm not positive where.

I can type it up tonight, though, and post it, if it won't be too late for you.

It's really easy. And tasty.

Re: i know

[gnomi.livejournal.com]

Belay that; it's up on my website, here (http://www.asknomi.com/chinese_beef.html)

Re: i know

[mabfan.livejournal.com]

Narf!