Shabbat Pesach meals

[magid]

Shabbat dinner

• matza, grape liquid
  
• gefilte fish loaf baked with spicy eggplant-red pepper spread on top
  
• eggplant spread, pickles, and olives
  
• chicken soup with lemongrass, ginger, and sweet potato (and likely some green leaves added at the end)
  
• chicken baked with onion, orange, and artichokes
  
• green salad with hearts of palm and mango (greens = red leaf lettuce, arugula, basil, some mesclun)
  
• steamed asparagus
  
• roasted sweet potato and parsnip with cayenne
  
• sauteed gai lan with onion, ginger, fresh Chinese shiitakes, and fresh water chestnuts
  
• cucumber salad
  
• fruit compote (cranberry, plum, raisin, and orange)
  
• spiced walnuts

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Shabbat lunch

• matza, grape liquid
  
• eggplant spread, pickles, and olives
  
• andouille sausage with onions, garlic, collards, and sweet potatoes
  
• roasted cauliflower with summer squash
  
• steamed broccoli
  
• artichokes
  
• green salad with hearts of palm, oranges, and olives (same greens as last night)
  
• chocolate
  
• spiced walnuts

Comments

Notes

[magid.livejournal.com]

Baked gefilte fish is good; buy two next time, since the 9 x 13 pan will fit two, and people can have seconds.

No green leaves added to the chicken soup (though that may still happen in leftovers :-); the ginger was much more noticeable to me than the lemongrass, so perhaps two stalks next time.

The baked artichokes discolored, making them less appealing to some to eat: make sure to dunk briefly in acidulated water, or completely cover with chicken.

The dinner salad had mandarin oranges instead of mango, also slivered almonds. I made too much of this.

There is never enough asparagus.

The sauteed Chinese-y vegetables went over well.

The spiced walnuts were with cinnamon and cayenne, and went well with the compote. However, the nuts would have been better had I had brown sugar.

The andouille sausage is quite spicy, and somehow not quite fatty enough to balance that (it's chicken and turkey); perhaps add some mushrooms to add more umami meatiness?

The lunch salad didn't get made, but the leftover cucumber salad did.

There was compote enough for lunch.

Having kfP booze means I can offer after-dinner alcohol.

The dinner wine was a pedestrian Muscat, almost non-alcoholic. The lunch wine was Weinstock Cellars' Reserve Cabernet Sauvignon 1998 Valle del Maule (from Chile), and was very nice, deep and smooth without being at all harsh. I'm glad it got opened; I like the flavor, and the cork had dried out.