Food for Shabbat
Mar. 17th, 2006 12:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidThe vegetable delivery usually inspires me to figure out Shabbat food, but this week, that didn't work. All I've got is "use up chametz now" feelings, looking around the kitchen for things to finish off.
Which is how I rediscovered the dried beans sitting quietly in a side cabinet, waiting for their day in the pot. So I soaked some, and this morning cooked a mixture of anasazi beans:
, calypso beans: 
, and yellow eye steuben beans: 
. The plan: when I get home this afternoon, sautee some onions (and leeks, if there are some at Harvest), brown some cubes of beef (defrosting now), then add the beans, garlic, chunks of sweet potato, possibly some mushrooms (Harvest, again), and towards the end, the chard. I think the seasonings will be black pepper, rosemary, a bay leaf or two, some lavender leaves, and if there's the end of a bottle of wine, that goes in, too. If I had a bit of tomato paste, I'd likely add a dab, but I don't, so that's moot.
The other thing that feels likely to be made is a triple-chocolate, double-ginger bread pudding. There was leftover chocolate bread from the tea yesterday, so that plus cocoa powder and chocolate chips would be the three chocolates. Ginger powder and some of the not-quite-crystallized ginger I made a while back would be the two gingers. I'd need to get more eggs and soy milk, though.
I have a couple of half-pints of watermelon pickles in the fridge. I can't think of anything to do with them other than eat them straight. Hopefully having this in mind will help me remember they're there.
I should make some other things, which will likely be steamed broccoli steamed fingerling potatoes, and spicy eggplant. I think the zucchini will be for a casserole next week, so that leaves me with tomatoes and scallions, which are easy to put together in a salad on Shabbat if that appeals then. (The down side of not having guests is that there's less impetus, less inspiration. The up side is the freedom to just please myself, even if it's not a very well-balanced meal.)
Tangential but it feels sort of relevant: a conversation with a coworker yesterday got me thinking about Pesach storage. I keep all the Pesach stuff in a space above a closet, but I realized that the cabinet over the fridge is sorely under-utilized. So last night I cleaned it out, and I think perhaps half of my Pesach stuff will fit there for year-round storage. (The seder plates, at least, are too deep for the cabinets.) That would be very cool, to have less to haul up and down a ladder.
Which is how I rediscovered the dried beans sitting quietly in a side cabinet, waiting for their day in the pot. So I soaked some, and this morning cooked a mixture of anasazi beans:
, calypso beans: , and yellow eye steuben beans: . The plan: when I get home this afternoon, sautee some onions (and leeks, if there are some at Harvest), brown some cubes of beef (defrosting now), then add the beans, garlic, chunks of sweet potato, possibly some mushrooms (Harvest, again), and towards the end, the chard. I think the seasonings will be black pepper, rosemary, a bay leaf or two, some lavender leaves, and if there's the end of a bottle of wine, that goes in, too. If I had a bit of tomato paste, I'd likely add a dab, but I don't, so that's moot.The other thing that feels likely to be made is a triple-chocolate, double-ginger bread pudding. There was leftover chocolate bread from the tea yesterday, so that plus cocoa powder and chocolate chips would be the three chocolates. Ginger powder and some of the not-quite-crystallized ginger I made a while back would be the two gingers. I'd need to get more eggs and soy milk, though.
I have a couple of half-pints of watermelon pickles in the fridge. I can't think of anything to do with them other than eat them straight. Hopefully having this in mind will help me remember they're there.
I should make some other things, which will likely be steamed broccoli steamed fingerling potatoes, and spicy eggplant. I think the zucchini will be for a casserole next week, so that leaves me with tomatoes and scallions, which are easy to put together in a salad on Shabbat if that appeals then. (The down side of not having guests is that there's less impetus, less inspiration. The up side is the freedom to just please myself, even if it's not a very well-balanced meal.)
Tangential but it feels sort of relevant: a conversation with a coworker yesterday got me thinking about Pesach storage. I keep all the Pesach stuff in a space above a closet, but I realized that the cabinet over the fridge is sorely under-utilized. So last night I cleaned it out, and I think perhaps half of my Pesach stuff will fit there for year-round storage. (The seder plates, at least, are too deep for the cabinets.) That would be very cool, to have less to haul up and down a ladder.
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no subject
Date: 2006-03-17 07:28 pm (UTC)*makes drooling homer sound*
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Date: 2006-03-17 09:33 pm (UTC)Nomi and I wil be over tomorrow night. :-)
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Date: 2006-03-17 09:40 pm (UTC)no subject
Date: 2006-03-17 09:42 pm (UTC)There's always the chance some will make it 'til Tuesday.
(And it turned out to be quadruple chocolate, in the end.)