gnomi: (challahback (shoegal-icons))
So as I mentioned yesterday, we observed Second Thanksgiving on Shabbat. But that wasn't the only cooking I did this weekend. Starting with Wednesday night, I cooked the following:

To bring to our hosts on Thanksgiving Day:

-- Wheat-free (though not gluten-free) pumpkin bread (adapted from recipe from [ profile] oracne)
-- Cranberry-apricot chutney (recipe from [ profile] scarlettina, years ago)

For Shabbat:

-- Challah (with assistance from Squeaker, who proved excellent at keeping track of how many cups of flour I'd put into the mixing bowl and who proved herself an excellent counter of eggs)
-- Roasted turkey (spiced with garlic powder, pepper, paprika, roasted at 350 until it was 160 degrees at the breast and the juices ran clear in the legs)
-- Roasted chicken (spiced same as turkey, above; cooked until it looked like Shabbat chicken)
-- Herbed stuffing (combination of a number of recipes; ended up using bread, boxed vegetable broth from Trader Joe's, chopped onion, chopped celery, sage, thyme, rosemary. Cooked outside the bird, so technically dressing not stuffing. Baked about 30 minutes covered and then about 10 uncovered.)
-- Roasted butternut squash (I made up my own recipe after looking at a number of recipes online. Drizzled with vegetable oil and sprinkled with cinnamon sugar, then roasted at 350 degrees until I remembered it was still in the oven).
gnomi: (cooking_pasta (shoegal-icons))
I have a one-pound container of ricotta cheese from which I have used about 1/2 c. I now have the rest of the container to use up (I use ricotta mostly in full-container amounts for lasagna or baked ziti or whatever). So... please gimme recipes!
gnomi: (Default)
Tonight [personal profile] mabfan and I hosted [profile] madknits and [profile] eireangus for dinner. Usually when [profile] eireangus is in town, we go out to a local kosher restaurant, but since it's Pesach, none of the kosher restaurants are open. So I made dinner for the four of us, instead.

Since [profile] madknits is a vegetarian and [personal profile] mabfan and I tend to eat more dairy than meat at home, the challenge was to find a kosher for Pesach meal that was dairy. So (cribbing from a family recipe), I made matzah lasagna:recipe back here )

I made it with regular matzah, but any type of matzah (whole wheat, oat, spelt, whatever) should work.
gnomi: (cooking-whisk (shoegal-icons))
Tonight we had dinner made from stuff left over in the fridge and freezer. To this end, I made broccoli-mushroom quiche with a mix of mozzerella and cheddar cheese.

And I have now added more items to my Post-Pesach Provision Procurement list.
gnomi: (cooking-whisk (shoegal-icons))
Or, the return of the menu skeleton:

-- Grape juice
-- Challah
-- Stuff to put on challah: olive oil, zaatar, maybe roasted garlic
-- Starter of some sort (is it too whatever to do corn chowder as a starter?) Corn Chowder
-- Baked ziti
-- Veggie of some sort (marinated cauliflower salad, maybe? maybe ginger and garlic broccoli?) Ginger and Garlic Broccoli
-- Dessert (either chocolate chip cookie bars or, perhaps, chocolate carrot cake. Or, if I'm feeling ambitious, both.)
gnomi: (hypotamoose)
So, [personal profile] mabfan and I are going to [personal profile] osewalrus's parents' place for Thanksgiving, but I'm randomly in the mood to cook Thanksgiving-appropriate food. So, I figured, why not do so for Shabbat dinner. Here's the menu I'm thinking of right now:

-- Turkey
-- Herbed stuffing I made in 2004
-- Mashed potatoes? Sweet potatoes? Both?
-- Ginger and garlic broccoli
-- Pumpkin bread?
-- Some dessertly thing that I'll figure out
gnomi: (gone_to_dark_side (shoegal-icons))
Shabbat dinner menu

-- Grape juice
-- Challah with olive oil and zaatar
-- Roasted garlic
-- Curried lentil soup
-- Honey ginger-glazed carrots
-- Mushrooms Stroganoff (with added non-meat)
-- Mexican brownies
gnomi: (challahback (shoegal-icons))
Back around Rosh Hashannah, a couple of different folks on my friends list were talking about challah and making challah, and I said that I had learned how to make challah from [profile] lcmlc and that I would type up and post the recipe when I had a chance.

But then I looked in my recipe box and, while I did have a piece of paper that said "Challah" at the top, it was clearly written at a time during which I was making challah much more regularly, because it had an ingredients list and cooking temperature and time, but nothing else. I despaired of posting the recipe any time soon, because [profile] lcmlc and Abba were in Maryland and so she wasn't going to be able to recreate the recipe easily.

But then tonight I was researching my d'var Torah, and I needed to look something up in a book that clearly I hadn't pulled off the shelf in a while. Why clearly? Because tucked into the back of the book was a piece of notebook paper that on one side had Aunt Gloria's Lasagna recipe and on the other side was... the challah recipe in full.

And so I bring you:

[profile] lcmlc's Challah Recipe

Combine 1/2 c. oil, 1/3 c. sugar, 1 tbsp salt, 1/2 c. cold water, and 1 c boiling water.

Dissolve 3 packages yeast in 1/3 c. warm water, and add 1 tsp sugar. Let sit five minutes.

Beat 4 eggs slightly.

Combine all wet ingredients.

Add four cups of flour slowly while mixing. Add remaining four cups by hand one at a time.

Turn onto lightly floured surface. Cover with plastic wrap or damp towel and let rest 10-15 minutes.

Knead 8-12 minutes, sprinkling more flour onto surface of dough when necessary to prevent stickiness. Knead until surface is smooth and satiny and bubbles form at the surface.

Place in lightly oiled bowl. Turn to oil top of dough. Cover with plastic wrap.

Let rise in warm place until doubled in bulk (1-2 hours) or in refrigerator overnight. Punch down. (Dough may be frozen at this point in loaf-sized portions. Keeps 3-4 weeks in freezer). Turn out onto floured surface and divide into four portions for loaves. Braid or otherwise form loaves as desired.

Spray pans with Pam (or functional equivalent) and place loaves on tray. Let rise one hour. Glaze with 1 beaten egg.

Bake at 400 for 10 minutes, then lower the temperature to 350 and bake for an additional 20-30 minutes, until the loaves are golden brown.
gnomi: (Default)
Chilled Berry Soup )

Macaroni and Cheese )

For a veggie, I made a platter of baby carrots, grape tomatoes, sliced peppers, and snow pea pods, and I made a honey-mustard sauce to dip the veggies in. Dessert was blueberries and strawberries with home-made whipped cream plus a pan of chocolate chip cookie bars (I make the Tollhouse Cookies recipe and bake it in a 9x13 pan for 25 minutes instead of making it into individual cookies).
gnomi: (Default)
I've had a couple of requests for recent food I've served people, so I've decided to just bombard y'all with recipes. :-)

(note: if you've eaten something at my table and asked for but never got the recipe, please poke me. Shabbat naps sometimes eat the "post this recipe after Shabbat" bits of memory.)

Roasted, Marinated Green Beans )

Chocolate Cheese Pie )
gnomi: (hypotamoose)
So, as I mentioned last week, we had guests for Shabbat dinner, and I figured out an eclectic menu. Here's the final analysis:

First, if I ever say I'm doing three dishes I've never done before when hosting three guests we've never had before, feel free to whap me with a mackerel. I like a challenge, but that was a bit much.

But! All of the elements (both the new to me and the ones I've made before) came out fine and were big hits. One of our guests referred to it as a "scarf meal," one which is eaten in great quantities and with great gusto. I served the following:

-- Cucumber soup, recipe from [profile] xochitl42. In the final analysis before chilling/serving, [personal profile] mabfan voted for a bit more kick, so I added some unmeasured quantity of cayenne pepper, and the soup was a big hit.

-- Malaysian Chicken Curry, recipe from via [profile] beckyfeld. Was very popular. Went very well with the basmati rice I served as the starch.

-- Honey Ginger-Glazed Carrots (though I use *much* more ginger than the recipe calls for)

-- Chocolate Strawberry Shortcake, with some extra strawberries on the side and blueberries, as well

It was one of those preparations where things kept going wrong (I couldn't find the carrots I *know* we bought, so I had to send [personal profile] mabfan back to the store for them while I cooked other stuff; I realized (*after* [personal profile] mabfan returned from the emergency run to the store that I had no chili powder (though I *know* I had some)), but it worked out in the end. And this is the first time that I can say that dinner was saved by Wikipedia. :-)

A hearty thank-you to all who suggested items for the menu and provided recipes (whether I used them this time or not).
gnomi: (frum_chick)
I don't know why I'm so posty today.

Anyway... I promised back in November that I'd post my hamantaschen recipe closer to Purim. What with Purim being this Saturday night/Sunday, here again is: my Ima's hamantaschen recipe )
gnomi: (yeshiva_stewart)
Last night, I started my Shabbat cooking (we're going out for dinner with friends tonight, so I had to get a jump on the cooking a day early) by making the main dish -- brisket, using my mother's recipe. I then mentioned later on in a chat that I had a brisket in the oven, and folks asked for the recipe. So, while I know that most of the folks on the chat don't necessarily read here, I promised I'd post the recipe. And... here it is.

There's actually a story that goes with this recipe. One year, my parents were visiting with us for Shmini Atzeret/Simchat Torah. I decided that I'd make something they'd like, something I hadn't made before -- brisket. Of course, because I wanted it to be a surprise, I couldn't ask my mom for her recipe. So I pulled out the shul cookbook from the shul I grew up in (an aside -- I love shul cookbooks. They tend to have people's favorite recipes, plus they always have the name of the person who submitted the recipe, so you know who to thank or blame) and started looking for brisket recipes. The first one required way more effort than I had time or patience for. The second had ingredients I didn't think belonged in a brisket. The third needed to be cooked on the stovetop, and I already had 4 things cooking on my stovetop. So, I looked at the fourth one. It was perfect -- very few ingredients; while it took time to cook, it was a "put it in and ignore" type of recipe; it was perfect. So I scanned to the bottom of the recipe to see who had submitted it, thinking that when I served the brisket I could tell my mom to thank the person who submitted the recipe. And it said... Eleanor Pearlman. My mom. So when my parents came and I served the brisket, I told them the above story. To this day, it's a giggle-inducer for us.

But, enough yammering. On to the recipe:No vampires allowed )
gnomi: (frum_chick)
...since a few people responded "What are hamantaschen" in my poll last week:

Hamantaschen are a pastry that are traditional for the holiday of Purim. There are various methods of making them (bread-like dough vs. cookie dough; various fillings), but below the cut is my mother's traditional recipe (and, fear not, I shall strive to remember to post this again closer to Purim (which in 5767 is 4 March 2007)).

Lakova sheli shalosh pinot )
gnomi: (frum_chick)
This past Shabbat, the menu for dinner was:

-- Gefilte fish a la [personal profile] lucretia_borgia
-- Chinese beef
-- Rice
-- Stir-fried vegetables (veggies used: broccoli, carrots, onions, garlic, ginger, celery, pea pods, water chestnuts, baby corn)
-- Brownies (recipe from [profile] dancingdeer) with mint frosting and chocolate glaze (recipes from [personal profile] vettecat)

The brownies ended up being "with mint frosting and molten chocolate glaze" due to the heat of the day, but it seemed to go over well regardless.

We've gone back milchig (dairy) in our kitchen, so this shabbat's dinner will likely be lasagna, salad, and some dessert to be determined.

August 2015

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