Shabbat cooking
Oct. 24th, 2003 02:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidThis is the last Friday afternoon before the time change (don't forget to fall back tomorrow night). In the summer, I get used to cooking the Shabbat food Friday afternoon, since there's plenty of afternoon in which to bake bread, then cook a main course and side dishes, sometimes even have the table set. In the winter, the timing changes completely. I surprised myself last year when I didn't switch to cooking most of the food Thursday night, as had been my wont. I managed to cook on Friday, but that was due to careful planning, having bread dough ready to go into the oven on time-bake (along with other baked dishes, sometimes) before leaving for work in the morning, for instance. It worked, though perhaps some of why it worked was not hosting as much as I'd done before. Two meals for me, and perhaps one or two other people, is entirely different from cooking dinner for eight. I hope that these winter Shabbatot are more social this year, while still managing not to cook much on Thursdays; I like having that evening available.
This week's food was inspired by the veggies in the farm share. I'm not a big celery fan, except in soup and stuffing, and sometimes tuna salad, but we got celeriac, with some small celery stalks on it, and I decided it called out to be in soup, chicken soup, in particular. Happily, chicken was on sale at the kosher market.
I started with the veggies, quartering three medium onions, then cutting a handful of farm carrots (washed but unpeeled) into chunks. I cut the celery stalks off and put them in, then peeled the round bulb of a root and cut that up. I usually put sweet potatoes in chicken soup, but I hadn't been to the store, and the farm had given me a smallish butternut squash. I peeled it, took out the seeds, and cut that into chunks as well. I added a package of chicken thighs, and the end of a bottle of white wine, and let it simmer for a while. (I've tasted the soup since, and was surprised to find that I rather like celeriac, at least in soup.)
In the meantime, I boiled some turnips, then mashed them with pareve margarine (yeah, I know it's horrible stuff, but useful at times), nutmeg, salt, and pepper.
After that, I made a double batch of butterscotch brownies. I am just about out of vanilla, though, so I substituted kahlua instead, and added some chocolate chips, just for entertainment. Unfortunately, this used up the last of the eggs. While the oven was on, I baked acorn squash halves with maple syrup.
Now I've got challah rolls in the oven. When they come out, the chicken goes in. I'm not sure what I'm topping it with, but I think having carrots, onions, and leeks underneath will be good [1720 edit: I put onions, carrots, and beets underneath the chicken, and garlic powder and sage on top.]. And I have lots of really nice mixed salad greens, and some tomatoes. I'm not sure I'll be cooking anything else this afternoon... but there are a couple of hours left in which to change my mind. [1720 Edit: I sauteed onions, the last of the farm carrots, and the farm broccoli.]
I have two dining room chairs in my car, waiting to be brought in. I'm so excited to have my first meal with such nice chairs around my table!
This week's food was inspired by the veggies in the farm share. I'm not a big celery fan, except in soup and stuffing, and sometimes tuna salad, but we got celeriac, with some small celery stalks on it, and I decided it called out to be in soup, chicken soup, in particular. Happily, chicken was on sale at the kosher market.
I started with the veggies, quartering three medium onions, then cutting a handful of farm carrots (washed but unpeeled) into chunks. I cut the celery stalks off and put them in, then peeled the round bulb of a root and cut that up. I usually put sweet potatoes in chicken soup, but I hadn't been to the store, and the farm had given me a smallish butternut squash. I peeled it, took out the seeds, and cut that into chunks as well. I added a package of chicken thighs, and the end of a bottle of white wine, and let it simmer for a while. (I've tasted the soup since, and was surprised to find that I rather like celeriac, at least in soup.)
In the meantime, I boiled some turnips, then mashed them with pareve margarine (yeah, I know it's horrible stuff, but useful at times), nutmeg, salt, and pepper.
After that, I made a double batch of butterscotch brownies. I am just about out of vanilla, though, so I substituted kahlua instead, and added some chocolate chips, just for entertainment. Unfortunately, this used up the last of the eggs. While the oven was on, I baked acorn squash halves with maple syrup.
Now I've got challah rolls in the oven. When they come out, the chicken goes in. I'm not sure what I'm topping it with, but I think having carrots, onions, and leeks underneath will be good [1720 edit: I put onions, carrots, and beets underneath the chicken, and garlic powder and sage on top.]. And I have lots of really nice mixed salad greens, and some tomatoes. I'm not sure I'll be cooking anything else this afternoon... but there are a couple of hours left in which to change my mind. [1720 Edit: I sauteed onions, the last of the farm carrots, and the farm broccoli.]
I have two dining room chairs in my car, waiting to be brought in. I'm so excited to have my first meal with such nice chairs around my table!