Shabbat menu

[magid]

wine
challah (white, with flaxseed meal)
cabbage-tomato soup with kabocha gnocci/dumplings
panko-topped chicken with onions and mushrooms
spicy eggplant
chard with preserved lemon
steamed broccoli
plum-walnut-pecan pie
vegan chocolate cake with maraschino cherries
tea, dried fruit, nuts

I botched my saving throw against sleepyons last night, and didn't get any cooking done at all. I managed to get up early and cook much of this before work, though I forgot to take the lid off the broccoli in time and it's sadly overcooked. Perhaps it will become a kugel in its next life. Also, since I was pushing the timing, I didn't make multi-grain challah, since that would have needed a longer rise (even with the extra yeast I added). Both desserts are a bit experimental, hence having fruit and nuts, just in case.

Comments

[(Anonymous)]

So much of that sounds incredibly yummy! I'd be interested to know how you made the soup, the eggplant, and the desserts.

[magid.livejournal.com]

These are all descriptions; I don't measure much when I cook...

Eggplant: saute onions for a bit in olive oil, then add cubed eggplant, and let saute until they get soft and brown and rather broken down into slush. Add San-J Szechuan spicy sauce to taste.

Cake: I doubled the vegan chocolate cake recipe, then dotted the bottom of the 9 x 13 pan with some maraschino cherries I'd made (soak pitted (in this case, frozen) cherries in maraschino liqueur for a while (in this case, over a week)).

Pie: I tossed some bits of walnut and pecan into a pie crust (pre-fab) with some brown sugar, then diced up a lot (8?) plums, topping them with a little bit of crumb mixture (margarine, flour, brown sugar). I thought only later about how I should've added cinnamon or cloves.

Soup: I sauteed a bunch of onions, then added a shredded medium-to-large head of cabbage. I had the end of a bottle of white wine, so that went in, then a large can of diced tomatoes, plus two cansful of water. I let that simmer a bit, then added salt, pepper, and a couple of sliced carrots. Later it didn't look like there was enough liquid, so I added another large can of diced tomatoes, and more water.
The gnocci/dumplings: I mixed a cup of cooked kabocha squash with about half a cup of flour, an egg, some salt and pepper (the original recipe called for parmesan, but I needed this to be pareve) to get a dough, which I dropped pieces of into the soup. They had plenty of time to cook before Shabbat, so I didn't pay much attention to the nominal cooking time, but I think it's when they bounce back to the surface that they're officially done.

[(Anonymous)]

Delightful! Thank you so much for your willingness to share the decriptions!