Shabbat Menu 10/26/2018
Shabbat gets a menu, this week, that is super fall, with Asian flavors , lots and lots of herbs, and just so much good food. Enjoy!
Grapefruit Cocktail
1 part vodka
2 parts red grapefruit juice drink
1/2 part orange juice
splash lemon juice
splash grenadine
Mix and serve over ice.
Kalamata + Rosemary Rustic Challah
Makes 1 loaf, multiply as needed
1 1/2 teaspoons yeast
1 cup warm water
2 3/4 cups flour *plus more if dough seems too wet and for dusting to braid.*
1/2 tsp salt
2 cloves minced fresh garlic
2 tsp olive oil
1/2 cup pitted and chopped kalamata olives
1 tsp fresh chopped rosemary
Proof yeast in water, mix in rest of ingredients, knead well.
Let rise for 1 hour, braid into a challah or shape into a loaf, and dust with flour and use serrated knife to make slits. Rise again for 30 min and bake at 400 degrees, add baking dish underneath dough with 1/2 cup water and bake for 30 min.
Spicy Miso Eggplant
2 eggplants, cubed, and soaked in cold water for 10 minutes, pat dry.
Heat 2 tbsp sesame oil, 2 tbsp olive oil in a pan, add eggplant and saute until softening.
Add 2 tbsp miso paste, 1/4 cup water, 2 tbsp soy sauce, 1 tsp kosher salt, 1 tsp red pepper flakes, Cook together, stirring for about 5 minutes. Top with chopped scallions.
Pineapple and Pomegranate Tabbouleh Salad
Finely chopped combination of :
Pineapple cubes
cucumber cubes
pomegranate seeds
onion (small)
lots of chopped parsley
lots of chopped mint
Season with olive oil, lemon juice, salt and pepper.
Charred Cabbage and Orange Cod
Using any white fleshed fish- cod, halibut... cover both sides of fish with olive oil, a sprinkle of kosher salt, and some orange zest. Bake at 325 for 15 minutes. (this varies according to fish)
Char sliced cabbage on a skillet, until it starts to burn.
Plate fish with charred cabbage, peeled orange slices, break fish down into uneven big bite size pieces and add on top, Garnish with fresh mint or cilantro.
Sriracha and Pretzel Chicken Soup
Cook up a big pot of chicken soup, as you typically would: chicken legs, onions, celery, carrots, zucchini, butternut squash, salt and pepper. Let it cook on very low for hours. (6 ish?)
Before serving, squirt on some sriracha, and slowly as you eat, drop in a few salty star shaped pretzels for some crouton heaven.
Garlic and Ginger Fried Rice
Saute finely chopped shallots, 2 sliced garlic cloves, 2 minced garlic cloves. finely chopped ginger, until fragrant.
Add 3 cups cooked and cooled basmati rice and 1 tbsp soy sauce, stir together.
Create a well in the center of the rice, and scramble 1 egg and mix it with the whole rice mixture. Season with salt, and top with sesame seeds and scallions.
Caramelized Broccoli
Heat a few tablespoons of oil in a large pan, and add 2-3 heads of broccoli sliced into fours, place cut sides down into the pan and cook
for 8 minutes, then add 1/2 cup water and let the water cook out for about 7 minutes. Season with salt and pepper.
Separately, thinly slice 4 garlic cloves. Heat a small pan or pot with oil and fry the garlic, until lightly brown, to make garlic chips. Top the broccoli with the garlic chips.
Kale Pesto over Sous Vide Chicken
Cover boneless chicken beast (keep the chicken thick, don't slice it) very well with homemade pesto. Cook it in the sous vide at 145 degrees for 2.5 hours.
Thank you Ella Rittri.