Shabbat menu

[magid]

• challah, grape liquid
  
• hummus and olives
  
• Chinese-esque corn chicken soup garnished with scallions
  
• mixed sauteed greens with lemon over rice and pine nuts (beet greens, chard, and spinach)
  
• steamed asparagus
  
• rataouille (without bell peppers, though)
  
• roasted potatoes
  
• cranberry-orange compote (three kinds of oranges: navel, Valencia, blood)
  
• chocolate mints and chocolate lentils

The food doesn't exactly go together; this week it was individual dishes rather than a complimentary menu that called my name.

Also, this is the first time using the new pareve baking sheets. So far, so good.

Comments

[alandd.livejournal.com]

Sounds interesting - if I were doing something of the sort, though, I'd stick with bagels (or challah) and cream cheese. Maybe an 'interesting' jelly tossed in (peach, apricot, cherry) but I'm a purist. Or lazy. (OK, really both... But who's counting?)

Have a great Shabbat...

[magid.livejournal.com]

See, I'm dependent on these other solutions because I don't much like cream cheese, and I'm only occasionally in the mood for bagels. Onion pockets, on the other hand, are always welcome :-)

Hope you had a good weekend.

Notes

[magid.livejournal.com]

The soup was nice, but the flavor wasn't intense enough for me. Perhaps adding some soy sauce or toasted sesame oil would help. Another thought: tiny dumplings flavored with a complimentary flavor. Also, the two-color corn from Boston Organics meant it was butter-and-sugar corn, white and yellow, nothing more unusual.

The rice and greens turned out very well. I could put in a bit of black pepper next time, or substitute chickpeas for the pine nuts.

The asparagus didn't get all drab green and overcooked. Note to self: for midsized stalks, turn the heat off almost as soon as the water boils, and it should steam perfectly in residual heat.

I tossed some dried mushrooms into the ratatouille, having no other form of fungus, and it doesn't really go. Not horrible, but not harmonious, either.

The compote was good, though not quite the right citrus-cranberry balance. Add some raisins next time.

And the chocolate mints were actually chocolate-covered coconut patties.

And...

[magid.livejournal.com]

The challah turned out excellently. Part of it was the new baking sheets, which are thick, and the bottom crust was as nice as the top. I used parchment paper this time, which also aided in good bottom crust. And the plain white dough, a little more sugar than usual, rose the right amount of time in the correct temperature, apparently, too. (A bit more than six hours during the warmth of the day Friday, a bit more than an hour for a second rise. It's still not so hot that I'd prefer an overnight rise to avoid extreme heat, but that's coming.)