Shabbat menu

[magid]

• challah
  
• wine/grape juice
  
• hummus, olives
  
• cabbage soup, chicken based (stock made with parsley and celery, cooking with carrots and mushrooms)
  
• sauteed onions, shiitakes, and red peppers with roasted eggplant
  
• spaghetti squash with red pepper sauce
  
• chicken marinated with orange juice, a bit of lime juice, fresh sage, and garlic, baked with jasmine rice, pine nuts, and preserved lemon
  
• green salad with snazzy greens, tomatoes, almonds, balsamic vinaigrette to come
  
• (dessert brought by guest)
  
• pineapple

edit 9/10 1000 Dessert was macadamia (gazebo!) cookies, which was macadamia butter, sugar, and eggs. And I completely forgot about the cucumber salad in the fridge, so I never served it. *sigh*

Comments

yum

[(Anonymous)]

The chicken sounds intriguing, sans pine nuts. Any more specifics on how you put it together?

mama o' matrices
breedingimperfection.blogspot.com

Re: yum

[magid.livejournal.com]

I got a bunch of chicken, and tossed the unwanted parts (wings and some drumsticks) into what would become soup stock.

For the rest, they went into huge ziplocs, then I added some minced garlic, chopped fresh sage leaves, and the juice and zest of a couple of oranges, shaking it up a bit after I'd sealed the bags. In retrospect, I'd've added more stuff; the marinade wasn't as strong as I would've liked.

That was all Thursday evening.

Friday, I preheated the oven to 325 F (usually I'd make this at 300 or even 275, but I was rushed for time (the minimum is 2 hours), so made it a bit hotter). I put a cup of jasmine rice in a 9 x 13 pan (foil, in my case), then added the pine nuts (I'd suggest sunflower seeds, to have something with a different texture) and minced preserved lemon. I added 2 c water for the rice, then got out the chicken and layered it on top. I poured the marinade over it, thinking how I should've used less water, but it came out fine anyway. I sealed foil over it, and put it in the oven for two hours.

I think of this as chicken with gloopy rice (not the most attractive name, I know), and you can permute it a lot of ways, adding all different veggies (carrots, onions, etc, though keep them fairly small to be sure of cooking) and/or sauces to flavor the rice (tomato sauce, eggplant-garlic sauce, orange juice, etc), and/or spices/seasonings. Flexible and little work.

[(Anonymous)]

How did the soup turn out? Would it have worked as a pareve soup?

[magid.livejournal.com]

The soup turned out well (thanks for asking). I made a stock Thursday night, then discarded the celery, parsley, and chicken detritus before adding all the cabbage, carrots, and mushrooms; having a strong stock has definitely helped. I think it would've worked as a pareve soup if I'd had more to make a pareve stock out of than I did; the veggies added later tend to stay more distinct in soup than other things.

Next time (if there is a next time), I need to add more salt. Part of me wants it to have more zing (read: add hot sauce of some sort), but the rest of me is happy as it is. I think the zing-wanting part is because I didn't make anything spicy for dinner, so there was a bit of a lack.

[(Anonymous)]

Thanks for the description. I'm glad it turned out well.

Spicy with cabbage makes sense to me, for some reason.