Food for Shabbat, Passover edition
Apr. 12th, 2012 02:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magid(And yom tov; yay for two-day rather than three-day yom tov :-)
I got a frozen turkey last week, and today cut it up for a variety of things. Now in the oven are three trays of bird'n'stuff. One tray* has the drumsticks and third joints of the wings, with matza farfel, vodka tomato sauce, and spicy green olives. One tray has the thighs and tail over a bed of diced organic mandarins (with peel), sliced rhubarb, and chopped onion, and topped with some of last year's lemon-lime chutney. The last tray has the turkey breasts over a bed of diced onion, tiny organic shiitake mushrooms, minced sage leaves, and lots of chestnut bits, with just a bit of hot paprika on top. They're all baking, covered, in a slow oven. The rest of the turkey (frame, wings, neck) I put into a pot of soup, which is currently pushing the limits for how much I can fit in the pot; I already had onions, carrot, sage, and celeriac in the pot.
* Hey FJ!!: Tray A, Tray B, and Tray C!
Yesterday I baked a bunch of sweet potatoes. If there's room in the soup pot later, I might add some. And while I debated kugel-ating them, I think I'm too lazy after all, so they'll just be plain baked sweet potatoes.
I also started a fruit compote, using some passtionfruit juice (which, based ion the order of ingredients, is likely more pear than passionfruit, actually) to poach some rhubarb (ie, the other two stalks I got at Russo's this morning, so I won't have to figure out how to store such long stalks in the fridge), diced lime (with peel), and chopped dried apricots. I haven't added any sugar yet; I'm waiting to see how it tastes after things have gotten friendly (I've been enjoying sours recently, so it might be very little sweetener, especially since I only managed to get brown sugar, not white, which feels not quite right for this). If it's too liquid, I get to play with tapioca starch, too.
Other possibilities include green salads and pickles and cheeses, which can all be done later.
Made earlier this week: a turkey meatloaf with vodka tomato sauce, spicy green olives, sauteed onions and mushrooms, and horseradish ketchup on top. Also, fish cakes with a can of salmon, chives, mayo, parsley, a minced lemon, some whole-wheat matza meal, and an egg (the first egg I've used this holiday, actually). They were a bit more crumbly than ideal (ie for serving other people; it was fine when it was just me :-), likely because I didn't use enough binder, using the mayo instead of much of that, but they suited what I was in the mood to eat.
Also, for future reference, a kfP caramel chocolate dessert, perhaps to make next year.
I got a frozen turkey last week, and today cut it up for a variety of things. Now in the oven are three trays of bird'n'stuff. One tray* has the drumsticks and third joints of the wings, with matza farfel, vodka tomato sauce, and spicy green olives. One tray has the thighs and tail over a bed of diced organic mandarins (with peel), sliced rhubarb, and chopped onion, and topped with some of last year's lemon-lime chutney. The last tray has the turkey breasts over a bed of diced onion, tiny organic shiitake mushrooms, minced sage leaves, and lots of chestnut bits, with just a bit of hot paprika on top. They're all baking, covered, in a slow oven. The rest of the turkey (frame, wings, neck) I put into a pot of soup, which is currently pushing the limits for how much I can fit in the pot; I already had onions, carrot, sage, and celeriac in the pot.
* Hey FJ!!: Tray A, Tray B, and Tray C!
Yesterday I baked a bunch of sweet potatoes. If there's room in the soup pot later, I might add some. And while I debated kugel-ating them, I think I'm too lazy after all, so they'll just be plain baked sweet potatoes.
I also started a fruit compote, using some passtionfruit juice (which, based ion the order of ingredients, is likely more pear than passionfruit, actually) to poach some rhubarb (ie, the other two stalks I got at Russo's this morning, so I won't have to figure out how to store such long stalks in the fridge), diced lime (with peel), and chopped dried apricots. I haven't added any sugar yet; I'm waiting to see how it tastes after things have gotten friendly (I've been enjoying sours recently, so it might be very little sweetener, especially since I only managed to get brown sugar, not white, which feels not quite right for this). If it's too liquid, I get to play with tapioca starch, too.
Other possibilities include green salads and pickles and cheeses, which can all be done later.
Made earlier this week: a turkey meatloaf with vodka tomato sauce, spicy green olives, sauteed onions and mushrooms, and horseradish ketchup on top. Also, fish cakes with a can of salmon, chives, mayo, parsley, a minced lemon, some whole-wheat matza meal, and an egg (the first egg I've used this holiday, actually). They were a bit more crumbly than ideal (ie for serving other people; it was fine when it was just me :-), likely because I didn't use enough binder, using the mayo instead of much of that, but they suited what I was in the mood to eat.
Also, for future reference, a kfP caramel chocolate dessert, perhaps to make next year.