Whats for shabbos meal tonight?

↑ Mishie ↓

Fri, Mar 16 2007, 9:29 am

Okay, so my Mom gave me a great idea for what to make with the Puff Pastry Dough: Elephant Ear Cookies.
I'm gonna try to make them.
Maybe half Cinnamon, and half Chocolate flavored.

Here's a pic. of what they're supposed to like:

↑ DefyGravity ↓

Fri, Mar 16 2007, 10:15 am

bashinda wrote:

only1: sorry! I put it in raw and it was fine. I forgot one more thing. I did saute an onion first.

Wouldn't the pastry dough become too soggy if you put the meat in uncooked? If you brown it first, then you can pour out all the juice so the pastry doesn't become soggy.

↑ greenfire ↓

Fri, Mar 16 2007, 10:19 am

only1 wrote:

Kokosh sounds like a great idea for the big dough.

How do I make the filling? embarrassed

mix 1/2 cup cocoa with 1/2 cup sugar, vanilla & enough parve milk to make smooth enough to spread - taste for sweetness ...

same with cinamon only not 1/2 cup - perhaps a tablespoon ...

↑ Mishie ↓

Fri, Mar 16 2007, 10:23 am

Ok.... It's an hour later now, and I'm back...
My Elephant Ears are in the oven......
I'll let you know how they came out, after Shabbos. (gotta go bathe the kids). Very Happy

Have a Great Shabbos everyone!!!

↑ bashinda ↓

Fri, Mar 16 2007, 10:24 am

DefyGravity wrote:

bashinda wrote:

only1: sorry! I put it in raw and it was fine. I forgot one more thing. I did saute an onion first.

Wouldn't the pastry dough become too soggy if you put the meat in uncooked? If you brown it first, then you can pour out all the juice so the pastry doesn't become soggy.

It isn't soggy because the mix isn't really watery to begin with. I've made them twice (after purim I wanted MORE! LOL

) and both times they were nice and crispy. I'm hungry now!

↑ shoy18 ↓

Fri, Mar 16 2007, 10:27 am

only1 wrote:

I want to get rid of my puff pastry dough from the freezer - but I do not want to make deli roll - any ideas?
I also have puff pastry squares. What should I do with those?

For the squares, spread mustard, slices of pastrmi, and marinated chicken cutlets (in oil and spices) fold like a dainish YUMMM

↑ Mishie ↓

Fri, Apr 20 2007, 9:51 am

Here's my menu for this Shabbos:

Friday Night

Homemade Challah
Techina
Pickles and Olives
Pesto Dip (made with Fresh Basil, Pine-Nuts, Peacans, Tons of Garlic)
Sweet Beet Salad
Stuffed Grape Leaves (Store bought)

Fish Fillets with a Mayo-Dill Sauce (it made a yummy crust on top)

Bar-B-Q Chicken with Potatoes and Sweet-Potatoes

(We're skipping Soup this Shabbos, not in the mood) LOL

Day Meal

Same Salads
Plus - Baby Greens and Cherry Tomato Salad

Chullent
Cold-Cuts

↑ bashinda ↓

Fri, Apr 20 2007, 11:05 am

chocolate moose wrote:

it jsut didn't have a good taste, like a yeast dough would.

sounds like the recipe was okay but since you had expectations of kokosh cake mamesh it didn't work. It's like one time I thought I was eating a crouton and I ate a chick pea. It's really gross to eat something soft when you're thinking you're going to eat something crunchy. For years I wouldn't go near chick peas! (I was a kid and somewhat inflexible with my eating options at the time)

↑ DefyGravity ↓

Fri, Apr 20 2007, 11:09 am

Tonight (just me and DH):
whole wheat spaghetti with dairy marinara sauce
butternut squash soup
whole wheat challah (my first attempt at challah)

Lunch:
challah
cholent
couscous w/ mushrooms and onions
cauliflower kugel
grilled chicken salad

withhumor ↓

Fri, Apr 20 2007, 6:33 pm

DefyGravity wrote:

whole wheat challah (my first attempt at challah)

I scream u scream we all scream for pictures (hint: photobucket.com)

↑ DefyGravity ↓

Fri, Apr 20 2007, 6:47 pm

They're not much to look at, but I ate a roll fresh from the oven and it tasted great.

Hopefully the challahs aren't raw on the inside!

↑ withhumor

Fri, Apr 20 2007, 6:58 pm

Did they fluff up nicely? my mother had to do a lot of tweaking until she got it right!

↑ DefyGravity ↓

Fri, Apr 20 2007, 7:11 pm

I had such problems getting the dough to rise - but I finally figured that out and they puffed up decently. However, they were only 1/3 white flour, so I'm not sure how much fluffier I'll be able to make them.

↑ greenfire ↓

Fri, Apr 20 2007, 7:23 pm

Hey Defy - I believe you can buy a high gluton additive to help the whole wheat rise better. and Congrats on your first challah

also I really like your unique fri menu just above

last week I made rice and sardines in tomatoe sauce for friday nite and my son didn't want to eat by me so he went to his dad ... I thought it was fun after pesach ... s/t different

anyway tonight I tried a new recipe for bbq chicken wings ... I will let you know how good it is ... on purim I tasted it by a seuda ... don't know if I really loved them or if I was so drunk I thought I really loved them ... time will tell ...

shh - I might just have a l'chaim with them tonight too Wink

↑ DefyGravity ↓

Fri, Apr 20 2007, 7:27 pm

I had to change my menu for tonight b/c I accidentally tasted the cholent (I was planning on making milchigs).

We're still having butternut squash soup, but instead of spaghetti, we're going to have hot pastrami sandwiches, and beans mixed with rice.

I thought it was only necessary to use gluten if you're JUST using whole wheat? It'll help even if I'm using part white flour too? I guess I'll try that next time. If that'll make it more fluffy, I'll use less white flour as well.

I really liked making my own challah. I haven't felt so proud of myself in a long time!

↑ greenfire ↓

Fri, Apr 20 2007, 7:31 pm

wow how could you change that menu so quick ... I would have to starve if I made a mistake like that ... anyway ... 1/2 & 1/2 may work ok ... but the more ww the more gluten you will need to make if well ... not heavy ...

Be proud of yourself ... I am too Wink

↑ DefyGravity ↓

Sat, Apr 21 2007, 9:00 pm

Thanks

The challah was sooo good! DH and I devoured one for dinner and the guests ate the rest of the challahs during shabbos lunch.

I assumed my first attempt at challah-making would be a complete flop, so I'm ecstatic that they were so good!

I can't wait to make more for next week!

(oh, don't be so impressed that I was able to change over my menu so quickly - I had leftover beans and rice from dinner earlier in the week and the soup wasn't made from scratch. The pastrami only needed to be popped in the oven)!