Shabbat food

[magid]

Dinner (no eggplant):

• challah, wine, grape juice
  
• bread toppings: hummus, zaatar
  
• potato-leek soup
  
• turkey meatloaf; originally planned to have roasted onions, zucchinis, and red and green Italian peppers in it, but I came home last night and tasted the wonderful sweetness of caramelization with the savory, which was just perfect. So I ate that for dinner. *guilty look* I used the leftover bits of flavored olive oil on the Brussels sprouts, so there's still the hint of the flavors in the meal... And the meatloaf will have marinara sauce and black beans instead (plus some multi-grain flakes as a bit of filler, plus hot sauce. And ketchup squiggles).
  
• small delicata squash halves baked with maple syrup and some cranberries in the cavity (I thought about also putting a touch of cayenne into the maple syrup; next time. Ooh, and maybe pecan bits. )
  
• steamed Brussels sprouts with flavored oil
  
• green salad (er, if I decide to make this after candlelighting)
  
• spicy noodles (made with a mix of sunflower seed butter and cashew-macadamia butter)
  
• Shaker lemon pie
  
• applesauce
  
• tea, nuts, etc

Lunch:

• challah, grape product
  
• bread toppings: hummus, cheese, whitefish salad
  
• vichyssoise (read: cold potato-leek soup speaking French)
  
• vegetable pie (onion and red chard, with walnuts and currants. I'm not sure why I added these last; I hope it turns out ok.)
  
• gingered carrot slices with bits of Shanghai baby bok choi
  
• dilled cucumber salad (er, still have to do this)
  
• spicy noodles redux
  
• many kinds of truffles (brought by guest)
  
• applesauce
  
• tea, nuts, etc

Comments

Notes

[magid.livejournal.com]

The wine for dinner was Herzog's Chateneuf Bordeax 2005, which was very nice, a semi-dry white that was light and tasty.

The squash was nice with the tartness of the cranberries balancing the sweet. Definitely worth trying with cayenne to add heat, and pecans if they're around.

Brussels sprouts are liked by more people than I'd realized (this is a good thing).

The Shaker lemon pie was good, but I kinda wanted a bit more tartness, as with the lime. The thing I didn't like about the lime was the texture of the peel, but having a bit more sourness is good. I don't know that just cutting down on the sugar would be sufficient, given the long maceration.

The vegetable pie was a successful experiment, walnuts, currants, and all. If I could've made it milchig (ie had the oven time), some farmer cheese would've been nice, but nothing stringy or salty.

That made up for the gingered carrots failing utterly. I wasn't paying enough attention when I cooked them, and the ginger's odd, the carrots crunchy, the greens overdone. Alas.

The truffles included vanilla, Chambord, Cointreau, and [dang, blanking on the fourth]. YUM.

I made a green salad for both meals (I didn't get around to the cucumber), with green lettuce (not the frizzledness of green leaf), radiccio, slivered almonds, sliced daikon (dinner only), and fancy olives I pulled off the pits, plus a balsamic vinaigrette. I wanted more kinds of stuff in the salad, but couldn't think of what, and this was actually pretty nice.

I also didn't get around to putting nuts out with dessert. And no one had any applesauce (so I still have a gallon).