Whats for shabbos meal tonight?

↑ sarahd ↓

Fri, Dec 07 2007, 4:19 am

Doesn't anyone besides me make cholent anymore? Are kishke and potato kugel out of style? Am I the only person on Imamother who serves herring and chopped liver?

Am I even older and more "tzurickgebliben" than I thought?![/I]

↑ MartyB ↓

Fri, Dec 07 2007, 4:30 am

sarahd wrote:

I also make cholent (when we're home for lunch) even though I usually have left-over I also feel it's not Shabbos without it. I don't always make kishke... And as for kugels... I try make a different kugel each week so it doesn't get repetitive.

↑ suomynona

Fri, Dec 07 2007, 4:32 am

sarahd wrote:

My shabbos menu every week is :
gefilte fish
chicken soup
breaded chicken
potato kugel
apple cobbler (sometimes)
liver (sauted, not chopped), egg salad
cholent, kishka

↑ Seraph ↓

Fri, Dec 07 2007, 5:05 am

sarahd wrote:

I just never grew up with traditional shabbos food, so its hard for me to get into it.
I either make cholent or soup (I leave soup overnight so its my hot food shabbos day), but because cholent generally goes to waste, I just generally make chicken soup. w/ matza balls. traditional enough?
err, I put yemenite hawaj in my soup this week, I guess thats untraditional.
potato kugel is too much work- I dont have a food processor. And kishke is just flour and oil, calories I can do without.
I love herring, but its expensive. and chopped liver to make is hard, and to buy is expensive...
what can I say? I'm very untraditional...

(I grew up with chinese food or some type of sfardi food on shabbos, and I'm 100% ashkenazi...)

Shaz ↓

Fri, Dec 07 2007, 5:58 am

We're out for lunch

We're having:

Bought challa & dips
Craisen salad w/oranges

veg & split pea soup (parev)

Chinese saucy chicken (honey, soy, ketchup, garlic, ginger & wine) baked with s/potatoes
Peas

Canned peaches with custard YUM!

It's just us, so nothing fancy.

Last week I made chicken soup & potato kugel. I often make cholent for lunches. Not a huge kishke fan. I try to vary my Shabbos meals, not because I'm untraditional, but because I like variety.

↑ JewishMother18 ↓

Fri, Dec 07 2007, 7:23 am

We're also a bit untraditional. I love chopped liver but unfortunately it doesn't love me! We all hate cholent!

Friday Night -

Lentil Soup
Grilled Chicken
Rice Pilaf
Salad
Jelly and fruit (for the kids)

Shabbat Lunch -

Humous, Israeli salad, Turkish salad, Hatzilim, Mushroom salad
Salmon
Cheese & Vegetable Quiche
Rice Salad
Green Salad
Pumpkin Cheesecake

Shabbat Shalom

↑ chocolate moose ↓

Fri, Dec 07 2007, 10:22 am

BasHinda, after I made the challos and fish, I went to bed, it was 8 PM.

I didn't wash the bathrooms this AM either, I think the cold takes a lot out of me and I've been very tired this week.

I almost completely changed my Shabbos menu
also, I forgot to buy apples !

Challah & garlic knots
Plain baked gef fish
Marinated tomato salad

Chicken soup with bought soup nuts

Apricot glazed chicken
Stir fried cabbage and noodles

Banana bread

↑ greeneyes ↓

Fri, Dec 07 2007, 10:35 am

MartyB wrote:

Greeneyes, can you post the recipe for maple glazed salmon?
Sounds delicious.

1/4 cup maple syrup
2 T. balsamic vinegar
1/4 cup orange juice
1 teaspoon minced fresh garlic
2 T. olive oil
1/4 teaspoon pepper, or to taste
1/2 teaspoon salt
1 lb. salmon fillets or steaks (I use 2 fillets)

In a small saucepan, mix maple syrup, balsamic vinegar, orange juice and garlic together. Bring to a boil, reduce heat and simmer for a while until the mixture is reduced. Remove from heat and stir in oil. Chill for a few hours or overnight, the marinade should be thick and syrupy. Divide marinade in half.

Marinate salmon for 10 minutes in 1/2 of the marinade. Remove from marinade & discard marinade. Sprinkle salmon with salt & pepper. Liberally brush with remaining 1/2 of marinade.

You can broil, grill or bake the fish. I bake it in the oven at 350 degrees, basting a couple of times as it bakes.

This fish is really delicious, I have made it so many times! I got the recipe from the cookbook America Cooks Kosher.

↑ bashinda ↓

Sat, Dec 08 2007, 7:26 pm

sarahd wrote:

I have been experimenting with cholent again because I'd like to have cholent in the sense that I'd like warm food on shabbos by day. So far it's been a disaster. For instance, you'd think the "keep warm" setting on my crock pot would actually just keep something warm and not burn things but that's what it does. I made some fleishig tsimmes and didn't add extra water and it burned. I don't know what's the difference between "keep warm" and "low" on my slow cooker! If I could actually have things kept warm I'd eat something warm every Shabbos day!

I didn't grow up with herring and chopped liver so it's just not part of my repertoire. Same with ptcha. What do you even do with ptcha anyway?

I have tried chopped liver and it was good but that was once and we don't have the people who'd eat it. Mock chopped liver I need to make again though. I make it with green beans, boiled eggs and the real ingredient is carmelized onions.

↑ bashinda ↓

Sat, Dec 08 2007, 7:30 pm

chocolate moose wrote:

Hope you feel more awake! I don't begrudge you sleeping any time though! You're the busy lady working f/t and going to shiurim B"H

And your menu looks good anyway. Apricot Chicken = YUM Banana bread = YUM etc.

↑ chocolate moose ↓

Sat, Dec 08 2007, 7:34 pm

The chicken turned out fine but IMO banana bread is nothing special. BH even though I didn't get near it, there's hardly any left !!!

BasHinda, do you need a separate dish for Shabbos day? Isn't there a way to heat up the food from Friday night, or leave it on the blech ?

↑ greenfire ↓

Sat, Dec 08 2007, 7:56 pm

okay so I ended up having

malvasia wine

cooked gefilte fish roll
zuchinni medley

roasted chicken
cranberry relish
potatoe kugel

chocolates for dessert (thanks cm good idea)

for the day pastrami sandwiches
leftover potatoe kugel

tea and cookies

↑ bashinda ↓

Sat, Dec 08 2007, 8:05 pm

chocolate moose wrote:

banana bread is special to me, it doesn't have to be fancy as long as it's yummy and it's a treat lekavod Sahbbos that's enough for me.

I want a warm dish for Shabbos day that isn't tea because DH doesn't drink tea.

Where should I leave a pot on the blech so it gets hot enough but not too hot? I have one flame on most often in the left back corner. So where would I put it in relation to the flame so it doesn't get too hot? I guess I have to experiment...

↑ bashinda ↓

Sun, Dec 09 2007, 11:30 am

sarahd wrote:

bashinda wrote:

What do you even do with ptcha anyway?

Ummm...eat it? Scratching Head

how do you eat beef gelatin? You just stick it in a bowl and eat it? Again, I didn't grow up with this stuff. For me this sounds like something I'll give a skip thanks but to each his own!

↑ greenfire ↓

Sun, Dec 09 2007, 12:32 pm

for the people who like it yeah ... you enjoy it in much the same way one might enjoy anything else ... it is a thick flavored meat jello and able to cut and serve - I don't much wanna eat it but I've seen it ...