Shabbat dinner

[magid]

I'm going out for lunch :-). Reminder to self: bring lettuce, radicchio, and seedless cucumber to my hosts.

• grape liquid, challah rolls (bought; I'm lame)
  
• hummus
  
• chicken soup with already-baked delicata squash*^, butternut squash*^, Hakurei turnips*^, barley, dried mushrooms, garlic*^, caramelized onions*^ and leeks*^ (intended to be enought for at least one meal of R"H too)
  
• turkey thighs baked with sweet potatoes*^, apples^, cranberries^, walnuts, caramelized onions*^ and leeks*^, and topped with chipotle mustard mixed with honey^
  
• dry fried green beans*^
  
• roasted sweet potatoes*^ and beets*^
  
• roasted purple cauliflower*^ and red pepper*^ with fresh oregano*^
  
• nuts, dried fruit, liqueur, etc.
  
  * organic
  ^ local

Still left from the farm share: baby bok choi, another head of lettuce, garlic.

I went to the Butcherie today, which was mobbed. And it's depressing that even chicken frames are $2/lb. On the plus side, there were some cheeses on sale, so I'm going to get to try asadero, whatever that is (other than triangular). I should go to Russo's to get veggies for yom tov, but the weather is just not inspiring. (Heck, it's why I ended up making soup: this is totally "soup weather"!)

I baked last week's winter squash (and the week before that, likely) before going to get this week's share. Some of it was eaten straight, or with some of the caramelized onions and leeks (I don't have any more non-garlic alliums in the house), while some got put on pizza. I made two, with white-wheat crusts. One had the squash, onions, leeks, and a scattering of feta, while the other had onions, leeks, red pepper, and a scattering of feta. Other than not making the crust as thin as I'd've preferred, they came out fairly well. Still left on the squash front: a golden spaghetti squash (I haven't been in the mood for it) and a delicata (which I've decided I like less than acorn, buttercup, butternut, et al, probably because the flesh is so thin).

Comments

[(Anonymous)]

Boughten rolls ought not to bring you any shame what with everything else you've made! It's very impressive, colorful too.

Seems you found some inspiration, eh?

Yummy pizza. What is white-wheat as opposed to regular white flour, which is also from wheat?

Squash squash squash!

Have a lovely Shabbat.

[magid.livejournal.com]

It feels less than ideal to pay lots of money for rolls when I could make ones myself if I'd started earlier. (Lots being relative, of course. It's not like I got a bunch of Cheryl Ann's challot at $7 or more/loaf.)

Not so much inspiration, unfortunately; I feel like I'm in a rut for what I'm making these days. On the other hand, it did get me cooking, which is good.

White wheat flour (from King Arthur; no idea whether other brands have it or not) is whole wheat flour from hard wheat, which ends up being rather lighter (texture and color) than regular whole wheat. The last time my parents were at the King Arthur store, they picked some bags of it up for me (organic, even), and since I've run out of regular white flour, I've been using this instead (rather than mixing flours). It gives a somewhat nuttier flavor without the heaviness of regular whole wheat flour.

Squash squashed :-)

Shabbat shalom, and shana tova!

Bread is time consuming

[megmuck.livejournal.com]

... and you already have a lot on your plate, so to speak!

I always wish that all the purple vegetables (potatoes, beans, cauliflower) would stay more purple when they cook.

If that's what you serve when you're in a rut, I wish I could be that kind of boring! It sounds delicious.

m.

Re: Bread is time consuming

[magid.livejournal.com]

Bread isn't all that time consuming compared to other cooking, once you figure out how to fit it into your schedule. I am a fan of less yeast and longer rises, so if I'd been planning appropriately, it wouldn't've been tricky to fit in a batch. Just not good planning on my part.

Interestingly, the purple cauliflower stayed purple! Perhaps roasting rather than steaming/boiling makes a difference, or perhaps the purple is more 'there' than in beans and potatoes and carrots; I'm not sure. (I think there was one time last year where I had a meal that was mostly originally-purple veggies, which was pleasing.)

And thanks! It feels like I've been making the same sorts of things for Shabbat week after week after week, same style of things and so on. I tend to like changing things around more, but I haven't found anything that's making me inspired to cook, particularly.

Re: Bread is time consuming

[megmuck.livejournal.com]

I got slightly inspired by Mark Bittman's "How to Cook Everything Vegetarian," but I had to give it back to the library. We all get into cooking ruts from time to time.


m.

[rethought.livejournal.com]

Squash on pizza?

Awesome. I was trying to figure out what to do with the one I got in boxshare this week.

[magid.livejournal.com]

I think I've seen winter squash on pizza before, somewhere or other.

If it's not a peelable kind (read: butternut), I always bake them before doing something else. The something else could be pizza, or soup, or mashed with salsa and cheese, or pie, or...