Food for Shabbat

[magid]

Not all for one meal... and for a change, in cooking order.

• wild salmon** baked with peach chutney* (made earlier this summer): I keep forgetting to compensate for wild salmon having less fat by cooking it slightly less time, so this is not as wonderful as I had wanted.
  
• roasted carrots* and parsnips*, with a little onion*: done on time-bake, these got a little more caramelized (read: burned) than I'd wanted, but still very edible
  
• mashed rutabagas* and potatoes* with caramelized onions*, salt, and olive oil (read: no dairy, no soy): I tasted some of this, and it's unexpectedly happy-making. I hope I made enough.
  
• sauteed onions* and white mushrooms, being a bed for lightly cooking cod fillets
  
• fried string beans: I put them in a smoking hot cast-iron skillet for a while, until they were barely crunchy, then salted them and added some olive oil. Still no idea why I did it this way, but it's definitely closer to the sauteed green beans Taam China does than previous attempts.

I have the regular accompaniments, grape liquids, rolls, hummus and olives, butter and cheese (Red Leicester!), also sorbet or soy ice cream for sweets. What I don't have is a replacement warming tray; mine died and I haven't gotten around to getting a new one. Sometime this week....

It's almost candlelighting, this last Shabbat before the clocks change (and Shabbat becomes absurdly early), so I wish you Shabbat shalom, and happy weekend.

* local
** The politics around fish confuse me. Is it better to have farm-raised fish because it doesn't deplete the already-stressed wild populations? Or should I be concerned more about the health issues that may arise from farmed fish? Is it better for me to buy farmed Atlantic salmon or wild Alaskan salmon? And so on.