Shabbat food
Mar. 31st, 2006 05:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidThe dinner menu:
For lunch, leftovers, more salad, and turkey meatloaf with the end of some onion-roasted garlic tomato sauce, some of the summer squash, and a lot of olives (I don't know why, it just seemed to be the right thing to do). Still to do: assemble polenta, assemble and dress salad, set table.
Most of the menu was inspired by this week's produce delivery, augmented by the need to use the fridge/freezer things up before Passover (at least, as much as possible; I'll give the rest away, but I'd rather use it :-).
Today's stupid kitchen mistake: while opening a mostly-sealed canning jar, the lid popped off and down, the edge cutting the back of my thumb. Not a big cut or anything, just a novel way to do it.
The eruv's down this week. Must make sure the Shabbat watch is assembled.
Oh, and it's just glorious cooking with the French doors open for the first time this year.
- wine
- challah with white, rye, and buckwheat flours, also toasted sunflower seeds, sweetened with maple syrup
- polenta rounds with smoked tuna and dilled sauteed summer squash on them, perhaps something green nearby if I get really motivated with plating
- roasted garlic spread (possibly to be augmented with eggplant and garlic spread)
- green salad with a variety of greens (some of them red), diced chicken poached with wasabi mustard, hearts of palm, roasted beets, roasted and peppered (onions, cherry tomatoes, and mangoes), and a spicy vinaigrette
- steamed asparagus
- garlic broccoli
- spicy cashew noodles
- honeyed fig-walnut pie with lavender:
I excavated two half-pints of honeyed figs from the fridge, and when I opened them, noticed I'd put lavender in with them. So I mixed them with more fresh lavender, walnut pieces, and some flour to keep the liquid in check. - cherry-blueberry pie:
Mix the boozy cherries (boozy with Maraschino liqueur) with dried blueberries, some of the booze, some sugar, and flour/cornstarch. In both cases, I changed the shape into more of a tart than a pie, but who knows how they came out.
For lunch, leftovers, more salad, and turkey meatloaf with the end of some onion-roasted garlic tomato sauce, some of the summer squash, and a lot of olives (I don't know why, it just seemed to be the right thing to do). Still to do: assemble polenta, assemble and dress salad, set table.
Most of the menu was inspired by this week's produce delivery, augmented by the need to use the fridge/freezer things up before Passover (at least, as much as possible; I'll give the rest away, but I'd rather use it :-).
Today's stupid kitchen mistake: while opening a mostly-sealed canning jar, the lid popped off and down, the edge cutting the back of my thumb. Not a big cut or anything, just a novel way to do it.
The eruv's down this week. Must make sure the Shabbat watch is assembled.
Oh, and it's just glorious cooking with the French doors open for the first time this year.
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no subject
Date: 2006-04-01 05:35 pm (UTC)Were there also roasted red peppers in the salad?
no subject
Date: 2006-04-02 12:08 am (UTC)No roasted red peppers in the salad; perhaps you're thinking of the roasted tomatoes?