Pre-Shabbat cookery
Feb. 27th, 2009 04:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidFor dinner,
Plus rolls, hummus, zaatar, that sort of stuff. And green salad, if I can convince myself to make it.
The surplus of lettuce finally got me to sign up for a lunch'n'learn at shul (milchig/pareve potluck plus a shiur). I'm bringing green salad with honey tangerines and almonds, plus a peppery tangerine juice-chipotle mustard-y dressing.
edit Except that the eruv is down this week, and I just found out about that, so there's 15 minutes for me to deliver the salad that isn't ready to shul. I suppose I can dash over with all the ingredients.... NOW. /edit
Also, friends are hosting a Mardi Gras party this motza'i Shabbat, and wanted me to be able to eat the (dairy) king cake, which was most easily achieved by me making it. I'm a bit nervous that I killed the yeast, the dough is too sticky, the recipe just doesn't work by hand (incorporating the butter was a challenge not wholly met...) etc., but with all the yummy ingredients, I'm hoping it can't be that bad...
* such an awesome name. I could imagine it being the name of a retro band. Or a gang from a 1950s midwestern city.
- roasted zukes, peppers, and onions
- cabbage, potatoes, onions, beets, and cubes of corned beef sauteed together (a cross between red flannel hash and rumbledethumps*/ colcannon/ bubble and squeak)
- oranges macerated with maple syrup, vanilla, and olive oil, then roasted with black pepper
- candied orange peel with ginger
Plus rolls, hummus, zaatar, that sort of stuff. And green salad, if I can convince myself to make it.
The surplus of lettuce finally got me to sign up for a lunch'n'learn at shul (milchig/pareve potluck plus a shiur). I'm bringing green salad with honey tangerines and almonds, plus a peppery tangerine juice-chipotle mustard-y dressing.
edit Except that the eruv is down this week, and I just found out about that, so there's 15 minutes for me to deliver the salad that isn't ready to shul. I suppose I can dash over with all the ingredients.... NOW. /edit
Also, friends are hosting a Mardi Gras party this motza'i Shabbat, and wanted me to be able to eat the (dairy) king cake, which was most easily achieved by me making it. I'm a bit nervous that I killed the yeast, the dough is too sticky, the recipe just doesn't work by hand (incorporating the butter was a challenge not wholly met...) etc., but with all the yummy ingredients, I'm hoping it can't be that bad...
* such an awesome name. I could imagine it being the name of a retro band. Or a gang from a 1950s midwestern city.
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Notes
Date: 2009-03-01 02:35 pm (UTC)The oranges are nicely spicy with the pepper a slowly-building burn. I wish I hadn't ruined a baking tray for them, though.
The salad (which had walnuts, not almonds) was the only green salad at the lunch'n'learn; I could've used another head of lettuce, had I brought it. Also, bringing a cutting board and serving spoons would have been good. The Israeli glass salad bowl is pretty, but doesn't hold enough salad. I don't think the salad would have made it there had I taken the time to get some large cheap bowl, though, given the timing that afternoon.
The king cake dough didn't really rise as I'd've wanted based on the recipe, and then the filling leaked (kill baking tray number two due to cooked-on sugar this week), and I'd not gotten the butter wholly incorporated into the dough, and it didn't rise much in the second rise, and... but everyone seemed to like it, and there was very little left by the time I left, so I guess it was fine.
Reminder to self: milchig baking is nontrivial in the kitchen as it is currently accoutered.