Shabbat food

[magid]

I'm out for dinner tonight, bringing a cucumber-lemon-mint-feta salad. (It's a milchig meal, obviously.)

Tomorrow for lunch, I have

• grape juice, When Pigs Fly rolls
  
• sweet potatoes roasted with black pepper and cumin
  
• roasted cauliflower and onions
  
• stir fried leeks, oyster mushrooms, brown beech mushrooms, chard, pea pods, fresh water chestnuts, ground turkey, and Szechuan spicy sauce
  
• brown rice, black barley, and radish seeds
  
• steamed broccoli

Comments

[cellio]

What are When Pigs Fly rolls?

Do you put food into an already-warm oven on Shabbat, or do you serve the broccoli cold, or do you have some other secret for getting warm steamed veggies that aren't brown and wilted?

[magid.livejournal.com]

When Pigs Fly makes wonderful breads, and they just opened a little storefront a couple of miles from me, which is quite dangerous :-).

I don't use a warm oven on Shabbat, because the rabbi I learned hilchot Shabbat from was of the opinion that this fell into the category of hatmana, wrapping, which is allowed when it's partial wrapping (to keep food warmer), but not total wrapping, which the oven is. According to his lights, of course, and I know plenty of people who do, in fact, use their oven as a warmer on Shabbat. Which leaves me the option of using a warming tray or serving them cold. I tend to prefer them cold (well, room temp), which is at least a constant; the hot plate means things warm from the bottom up, and in the time it takes to heat the whole, the veggies lose whatever crunch they still had.

[cellio]

Bread: oh, it's a manufacturer! I was thinking it was a recipe, and was trying to imagine what that would be (that you or I would eat). Thanks. :-)

I hadn't considered the difference between enclosed ovens and open hot-plates. But I agree with you about the effects of hot-plates on vegetables; I do use one, but only for dishes that can stand up. Tried broccoli once and it wilted -- yuck.

[magid.livejournal.com]

Bread: luckily, I can call it a baker, rather than a manufacturer, though I suppose they do manufacture bread... Though they have a couple of storefronts, all the baking is done at one location, and they don't want to change that. I have yet to find any bread of theirs that wasn't pretty good, and some is particularly excellent. Plus they play around with interesting flavors (hummus and red pepper bread, chocolate and fruit bread, etc, etc, etc.). Next time you're in metro-Boston, we can go on a field trip :-).

The other factor in my reheating calculations is that it was just me for lunch, so I didn't have to be concerned about anyone else's preferences.

[(Anonymous)]

Ah, it's been a few weeks since you posted a menu. Thank you!

Shavua tov.

[magid.livejournal.com]

Between the cold and being uninspired, I hadn't made food for Shabbat that was at all interesting in weeks.

Shavua tov!