How to make a Shabbat menu
May. 8th, 2009 05:12 pm- Invite a some people. Have all of them be out of town or otherwise busy, so food is whatever inspires without the added benefit of guestage.
- Look at what is left from the farm share pickup.
- Realize that it's mostly greens, though only one lettuce. Start thinking about cooking all possible (ie, non-lettuce) greens.
- Choose not to go shopping for fill-in items.
- Figure out combinations of vegetables that go together with the current condiments and other ingredients.
- Decide that the remaining fruit should be baked into a dessert.
- Cook.
What made the cut:
- sauteed onions, spinach, and arugula, with pine nuts and feta
- sauteed collards and chard with sweet potato, chickpeas, hot sauce, and preserved lemon
- barely-steamed snap peas
- cucumber-tomato salad, perhaps with some lettuce [which is to say, the salad isn't assembled yet]
- cinnamon-apple upside down cake, riffed off this recipe, except that (a) I sauteed slices of apple in butter, brown sugar, cinnamon, and nutmeg, and put them on the bottom, (b) I ran out of white sugar (instead of the maple sugar/syrup), so the last half cup is brown sugar, (c) I ran out of vegetable oil, so a third of it is olive oil, and (d) I added cinnamon and nutmeg to the batter, plus (e) I don't think Greek-style yogurt was intended, but that's what I had, so the dough was drier, less flowing than regular cake batter (closer to drop biscuits)
Left from this week's share: lettuce; either I'll have enough leftovers to carry me to Wednesday, or I see a stop at Russo's in my future.
What ingredients I need to replenish: flour (any kind(s) that appeal, since I barely have any), white sugar, vegetable oil, dried beans other than chickpeas, soy sauce.
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Date: 2009-05-14 05:29 pm (UTC)no subject
Date: 2009-05-15 03:46 pm (UTC)no subject
Date: 2009-05-19 06:56 pm (UTC)It would be awesome to see all my Boston friends, especially the ones I don't see much. I'll look for a weekend that I can take off soon.