Shabbat prep, still in process
Jun. 13th, 2003 05:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI wasn't sure what to cook for Shabbat this week. Well, I knew it would likely involve greens, since that's pretty much what was in the box o' veggies this week, but I wasn't sure in what form. I needed to get some non-green things, in any case, and my ideas started forming as I shopped.
I started bread dough first, a plain white dough using olive oil; I'm planning on using it for at least two different things. It's still rising, though I should go check on it soon.
Next, I started making 'Ethiopian vegetables', a recipe from For Goodness' Sake, which is onion, potato, carrot, and spinach with ginger, hot sauce, cinnamon, and cardamom. I usually use frozen chopped spinach, since it's so much quicker, but the point was to use the fresh things I got Tuesday, so I washed and stemmed the spinach, and into the pot it went. That's simmering now. (Oh, and as I checked the spinach, I found a little white rectangle... I now have another teeny tiny poetry magnet, 'like' :-).
While that was in progress, I assembled a tray of root veggies to roast, chopping up onion, potato, sweet potato, and carrots, then adding sea salt, freshly ground black pepper, dried rosemary, and olive oil.
Next, the turnips. They're little white ones, incredibly cute. I've just boiled them, and will mash them with butter and a touch of nutmeg.
The greens I chopped up and put in the big cast iron skillet I'd already sauteed some onion in. Then I washed and chopped up the 'spicy' greens mix we were given (I know I saw some red kale, some baby choi of some sort, and likely some mustard greens. The rest? Who knows.). After that I did the same thing to the bunch of arugula; the flavor was strong enough to take cooking, and I have some little arugula growing on the porch if I want some for salad.
I cut up a red pepper and some tomatoes, added salt, pepper, and thyme, and put that in the oven to roast as well.
(Big sigh of relief: all that's left of the farm stuff is a head and a half of red leaf lettuce, and a huge head of Chinese cabbage. I can manage that. Originally I'd thought about sauteeing the cabbage with carrot, but that doesn't quite feel like what I want to do to it anymore, so I'm holding off. And perhaps I have enough dishes...).
The plan:
I think I just realized that this is perhaps more food than I'll need for just me this Shabbat...
I started bread dough first, a plain white dough using olive oil; I'm planning on using it for at least two different things. It's still rising, though I should go check on it soon.
Next, I started making 'Ethiopian vegetables', a recipe from For Goodness' Sake, which is onion, potato, carrot, and spinach with ginger, hot sauce, cinnamon, and cardamom. I usually use frozen chopped spinach, since it's so much quicker, but the point was to use the fresh things I got Tuesday, so I washed and stemmed the spinach, and into the pot it went. That's simmering now. (Oh, and as I checked the spinach, I found a little white rectangle... I now have another teeny tiny poetry magnet, 'like' :-).
While that was in progress, I assembled a tray of root veggies to roast, chopping up onion, potato, sweet potato, and carrots, then adding sea salt, freshly ground black pepper, dried rosemary, and olive oil.
Next, the turnips. They're little white ones, incredibly cute. I've just boiled them, and will mash them with butter and a touch of nutmeg.
The greens I chopped up and put in the big cast iron skillet I'd already sauteed some onion in. Then I washed and chopped up the 'spicy' greens mix we were given (I know I saw some red kale, some baby choi of some sort, and likely some mustard greens. The rest? Who knows.). After that I did the same thing to the bunch of arugula; the flavor was strong enough to take cooking, and I have some little arugula growing on the porch if I want some for salad.
I cut up a red pepper and some tomatoes, added salt, pepper, and thyme, and put that in the oven to roast as well.
(Big sigh of relief: all that's left of the farm stuff is a head and a half of red leaf lettuce, and a huge head of Chinese cabbage. I can manage that. Originally I'd thought about sauteeing the cabbage with carrot, but that doesn't quite feel like what I want to do to it anymore, so I'm holding off. And perhaps I have enough dishes...).
The plan:
- Mash the turnips.
- Make rolls and bake them.
- Bake the steelhead trout at the same time. I think the topping of hot sauce and mango is again appealing.
- Mix (some of?) the greens with a mix of farmer cheese and feta, perhaps with some nutmeg. Use this as a filling for calzones, using the rest of the dough. Bake them once the pareve stuff is out of the oven.
- If there are greens left, add crushed tomato, raisins, preserved lemon, nuts, and chickpeas.
- If there's dough left, make a flatbread with lavender and rosemary (not likely....).
- Oh, and finish the second load of laundry.
I think I just realized that this is perhaps more food than I'll need for just me this Shabbat...
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no subject
Date: 2003-06-13 02:45 pm (UTC)Just goes to show you to what lengths grown-ups will go to try and get people to eat their vegetables.
no subject
Date: 2003-06-13 02:53 pm (UTC)no subject
Date: 2003-06-13 02:54 pm (UTC)no subject
Date: 2003-06-13 03:20 pm (UTC)(Ah, ballet de l'oignon! How I remember as the graceful twirls of onion greens as the bulbs rolled on stage!
And then there are the garlic Olympians, definite all-rounders!
And the beet bobsledders! What a commotion if they crash!)
no subject
Date: 2003-06-14 07:18 am (UTC)no subject
Date: 2003-06-15 12:07 am (UTC)I asked a friend who'd seen the movie, and when she said they'd not done that scene, I decided the movie wasn't worth trying.
no subject
Date: 2003-06-15 11:05 am (UTC)Update
Date: 2003-06-13 04:10 pm (UTC)The laundry is still drying.
Dessert possibilities: chocolate^4 ginger^4 bread pudding; pomegranate truffles; fresh cherries; mints.
Re: Update
Date: 2003-06-19 03:34 pm (UTC)Re: Update
Date: 2003-06-19 07:09 pm (UTC)Let's figure out a day that works. Email?
(Next week is starting to look full, though.)