Cooking for Shabbat
Apr. 23rd, 2004 06:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidYes, another food post :-)
I got home at 3:20. Shabbat starts at 7:20. I had nothing made for Shabbat. Time to get cooking.
First off, I had to make bread dough, since it needed time to rise. I would've made bread dough before work, as I do most weeks, except that I'd run out of flour, so one of the errands this afternoon was to pick up a new (50-lb) bag. It's always fun opening a new bag (once I've managed to get it up to my apartment).
I'd had a request for roasted carrots and some other roasted veggie to bring to lunch, so next up I got a tray of carrots and a tray of cauliflower roasting. I can't fit anything else in usefully (things on the bottom rack burn too quickly when I'm roasting), so I started a pot of water and boiled some not-quite-so baby artichokes.
Russo's had had only the 6-piece containers of tofu, rather than the 3-piece containers, so I had more tofu than I'd planned. Sudden inspiration had me marinating two pieces cut into rectangular prisms in this mango hot sauce from Trader Joe's (Scoville Scoundrel ;-).
When the cauliflower came out, I put the tofu in to roast, each piece separate on the tray, and hoped it would be as nice as I hoped. When the carrots came out, I got another tray of carrots ready to roast, figuring I could bring lots of carrots and not as much cauliflower; I'm finding it harder to share my roasted cauliflower (I suppose it's this season's addiction. Eggplant no longer has the same sway over me that it used to, nor do Brussels sprouts, though both are pleasant.). When the tofu was done, I put in another tray of cauliflower, then punched the dough down and formed it into loaves, so it would have time for a second rise. When the veggies came out, the bread went in, the oven temperature already lowered.
Russo's had had strawberries on sale again, and this time they had rhubarb as well. I cut up a third of a flat of strawberries (a couple of pints, at least) and put them on to cook, adding rhubarb after a while, and a bit of sugar.
I'm at a lull, while the bread and the fruit cooks. All I have left to do is put together a meatloaf (into the oven as soon as the bread's done; there should be just enough time), and make some dumplings to put in with the strawberry-rhubarb compote. And then I'll be done.
I got home at 3:20. Shabbat starts at 7:20. I had nothing made for Shabbat. Time to get cooking.
First off, I had to make bread dough, since it needed time to rise. I would've made bread dough before work, as I do most weeks, except that I'd run out of flour, so one of the errands this afternoon was to pick up a new (50-lb) bag. It's always fun opening a new bag (once I've managed to get it up to my apartment).
I'd had a request for roasted carrots and some other roasted veggie to bring to lunch, so next up I got a tray of carrots and a tray of cauliflower roasting. I can't fit anything else in usefully (things on the bottom rack burn too quickly when I'm roasting), so I started a pot of water and boiled some not-quite-so baby artichokes.
Russo's had had only the 6-piece containers of tofu, rather than the 3-piece containers, so I had more tofu than I'd planned. Sudden inspiration had me marinating two pieces cut into rectangular prisms in this mango hot sauce from Trader Joe's (Scoville Scoundrel ;-).
When the cauliflower came out, I put the tofu in to roast, each piece separate on the tray, and hoped it would be as nice as I hoped. When the carrots came out, I got another tray of carrots ready to roast, figuring I could bring lots of carrots and not as much cauliflower; I'm finding it harder to share my roasted cauliflower (I suppose it's this season's addiction. Eggplant no longer has the same sway over me that it used to, nor do Brussels sprouts, though both are pleasant.). When the tofu was done, I put in another tray of cauliflower, then punched the dough down and formed it into loaves, so it would have time for a second rise. When the veggies came out, the bread went in, the oven temperature already lowered.
Russo's had had strawberries on sale again, and this time they had rhubarb as well. I cut up a third of a flat of strawberries (a couple of pints, at least) and put them on to cook, adding rhubarb after a while, and a bit of sugar.
I'm at a lull, while the bread and the fruit cooks. All I have left to do is put together a meatloaf (into the oven as soon as the bread's done; there should be just enough time), and make some dumplings to put in with the strawberry-rhubarb compote. And then I'll be done.