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Two days of food
Jan. 3rd, 2003 11:31 amLast night, I formed truffles from the third batch of guts, then made about two bags worth of chocolate-dipped crystallized ginger (vegan; I still haven't made it back to Paper and Provisions, so haven't gotten marzipan, so haven't made vegan truffles. Ap ologies to Pheromone...).
On the baking side, I made seven herbed/seasoned flatbreads, mostly for potluck (Note to self: cayenne changes from red to more yellowish when baked. This does *not* make it less spicy.), then started a batch of challah dough b efore bed. This morning, the dough was well-risen, though still cool (my house is not particularly warm overnight), and I put loaves into the oven on time-bake before leaving.
The plan for the afternoon's cooking: steam broccoli, then make potato leek s oup with extra sauteed onions. Roast a pan of root veggies (potatoes, sweet potatoes, carrots) with rosemary, sea salt, black pepper. Make a big (turkey) meatloaf, using bread crumbs from last week's challah. Assemble ice cream sandwiches, using some choc olate soy ice cream and soft chocolate chip cookies (still wonder if the chocolate-peanut butter flavor of soy frozen stuff would've been better). Get all the salad veggies prepped, salad dressing made. Make another batch of (dairy) truffle guts, which wi ll likely finish off the 4.5 lb bar of dark chocolate.
Shabbat begins just after 4. I will likely get home a bit before 2. Plus I still need to get the clutter out of the dining area. No problem. Yeah, right.
[The current menu: challah, wine/grape juice, za'atar for dipping, kalamata humus, potato-leek soup, meatloaf, broccoli, roasted root veggies, green salad with some sort of vinaigrette, ice cream sandwiches, clementines, tea.]
On the baking side, I made seven herbed/seasoned flatbreads, mostly for potluck (Note to self: cayenne changes from red to more yellowish when baked. This does *not* make it less spicy.), then started a batch of challah dough b efore bed. This morning, the dough was well-risen, though still cool (my house is not particularly warm overnight), and I put loaves into the oven on time-bake before leaving.
The plan for the afternoon's cooking: steam broccoli, then make potato leek s oup with extra sauteed onions. Roast a pan of root veggies (potatoes, sweet potatoes, carrots) with rosemary, sea salt, black pepper. Make a big (turkey) meatloaf, using bread crumbs from last week's challah. Assemble ice cream sandwiches, using some choc olate soy ice cream and soft chocolate chip cookies (still wonder if the chocolate-peanut butter flavor of soy frozen stuff would've been better). Get all the salad veggies prepped, salad dressing made. Make another batch of (dairy) truffle guts, which wi ll likely finish off the 4.5 lb bar of dark chocolate.
Shabbat begins just after 4. I will likely get home a bit before 2. Plus I still need to get the clutter out of the dining area. No problem. Yeah, right.
[The current menu: challah, wine/grape juice, za'atar for dipping, kalamata humus, potato-leek soup, meatloaf, broccoli, roasted root veggies, green salad with some sort of vinaigrette, ice cream sandwiches, clementines, tea.]