Whats for shabbos meal tonight?

↑ mummiedearest ↓

Thu, May 15 2008, 11:13 am

well, I'm having guests this week! yay!
(we don't have them too often.)

so..

fri night:

homemade challah
gefilte fish
salad
oven stir-fry
rice
spinach/mushroom bourekas

shab day:

challah
g. fish
salad
cholent
deli roll
bourekas if they're not gone by then...

oh, and sorbet for dessert.

↑ amother

Thu, May 15 2008, 11:14 am

Being that I’m bizarrely angry at DH right now, I may give:

Matza
Frozen Soup from Pesach

Chicken (legs) from freezer that everyone hates, cooked with zucchini on stove

Why should I fuss if he's acting out?

↑ Seraph ↓

Thu, May 15 2008, 12:41 pm

Ok, so my completed menu is as follows:

Its international cuisine shabbos:

Grape juice
Kubaneh- temani challah

Won ton soup- chinese

Babaganoush- middle eastern
chili salad- mexican
stacked potatoes- american

(no traditional jewis

↑ bashinda ↓

Thu, May 15 2008, 1:59 pm

breslov: Yummy!

at least one person has strep and maybe I have it as well so I'm doing a very minimum Shabbos. Wah. Soup will be featured. Challahs from the store. not sure what else Smile

agh ↓

Thu, May 15 2008, 2:00 pm

CLARISSA OT GR- WHAT R THOSE DOUBLE DECKER BROWNIES?SOUNDS YUM...I WILL TRY TO SEARCH THEM

↑ sarahd ↓

Thu, May 15 2008, 2:49 pm

I need a good apple kugel recipe. GR, would you like to share yours?

My ILs are coming Friday night and I haven't started anything for Shabbos yet and it's after 8 PM. I haven't even finished figuring out the menu yet. Here's what I have:

gefilte fish
chicken soup with lukshen
roast chicken - someone's made-up recipe from Imamother with tarragon, except I use rosemary instead
ProvenÃ§al chickpea salad
celery root and pear salad
maybe green beans with sesame vinaigrette
kugel - yerushalmi, I guess, because FIL doesn't like potato kugel
apple kugel, if I get a recipe
ice cream

↑ gryp ↓

Thu, May 15 2008, 3:00 pm

Here's what I do, sarahd, for apple kugel:
4-5 apples diced, any kind (depends if they're big or small apples)

mix 4 eggs, 1 cup of oil (I put less), 1/4-1/2 cup of sugar (depends how sweet you want it)

add a drop of vanilla, some cinnamon

(salt and baking powder, if you want, I skip that part)

add 1 1/2 cups of flour, mix well

add apples last

Bake at 350 for about an hour in 9x13

I do it by hand because I like the apple chunks, but it's good completely blended too. I don't make it very sweet because I want a kugel, not a cake.

↑ Clarissa ↓

Thu, May 15 2008, 3:10 pm

Still working out what I'm making. Something like this:

Linguini with asparagus and spinach, in a sauce of some kind (this one with creamy orange sauce or something with sundried tomatoes and mushrooms)
Carrots with a butter-balsamic glaze
Salad
Dark chocolate brownies with white chocolate chunks
or
Sunken chocolate orange cupcakes
Orange segments

(I'm very into oranges lately. Not sure why, but I'm finding a way to work it into menus)

↑ sarahd ↓

Thu, May 15 2008, 3:10 pm

Thanks for the recipe. Now I just have to wait for my eggs to arrive.

↑ chaylizi ↓

Thu, May 15 2008, 3:11 pm

yum!

↑ gryp ↓

Thu, May 15 2008, 3:12 pm

Here's the shortcut to Clarissa's double-decker mocha brownies (You can find the original a few pages back):

(I do this by hand also)
mix 3/4 cup of oil + 1 3/4 cup of sugar + 3 eggs + some vanilla (I just pour some in)

add 1/2 tsp salt + 1 tsp baking powder + 2 cups of flour

Pour 1/2 the batter into a seperate bowl and add to it 3 tsp coffee dissolved in 2 tbsp hot water, mix up

Melt 7 ounces of chocolate and add it to the other half of the batter. (You can melt it in a sealed bag in boiling water but you have to get the chocolate out quickly before it hardens in the bag.)

Put the chocolate batter in 9x13 pan
Sprinkle some chocolate chips over it
Layer the coffee batter over that.

Bake at 350 for about 1/2 hour until done.

↑ Clarissa ↓

Thu, May 15 2008, 3:14 pm

I tried to find my recipe here for those brownies but couldn't. I searched back a bunch of pages. I must have looked right past them.

↑ Clarissa ↓

Thu, May 15 2008, 4:22 pm

Found the original recipe on page 28! of this thread. Here it is:

Double Decker Mocha Brownies

6 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) soft unsalted butter
1 cup granulated sugar
1 1/4 cups (packed) light brown sugar
3 large eggs
2 teaspoons vanilla extract
1 tablespoon plus 1 teaspoon instant decaffeinated coffee dissolved in 2 tablespoons hot water
2/3 cup semisweet chocolate chips (4 ounces)

1. Position an oven rack in the middle of the oven. Preheat the oven to 175 degrees F. Butter a 13 x 9 x 2-inch baking pan.

2. Put the semisweet chocolate and unsweetened chocolate in an ovenproof container and melt it in the oven, 8 to 10 minutes. As soon as the chocolate is melted, remove it from the oven and stir it smooth. Set aside to cool slightly. Increase the oven temperature to 325 degrees F.

3. Put the flour, baking powder, and salt in a medium bowl and stir together. Set aside. Put the butter in the large bowl of an electric mixer and mix on medium speed for 15 seconds. Add the granulated sugar and brown sugar and beat until the butter and sugar are creamed thoroughly, about 1 minute. Decrease the speed to low and mix in the eggs and vanilla, mixing until the eggs are incorporated. The mixture will look slightly curdled. Stop the mixer and scrape the sides of bowl once during this time. Slowly add the flour mixture and mix just until the flour is incorporated and the mixture is smooth. Put 2 cups batter in a medium bowl. You can use the bowl that held the flour mixture. Stir the dissolved coffee into this batter. Stir the melted chocolate into the batter remaining in the large mixing bowl. Use a thin metal spatula to spread the chocolate batter evenly in the prepared pan. Spread the batter to the edges of the pan. Sprinkle the chocolate chips evenly over the batter. Use the thin metal spatula to spread the coffee batter evenly over the chocolate chips. A few chocolate chips may show through the coffee batter.

4 Bake until a toothpick inserted into he center no longer has liquid clinging to it but the top of the brownies still feels soft, about 35 minutes. If the toothpick penetrates a chocolate chip, test another spot.

5. Cool the brownies in the pan on a wire rack, about 2 hours. Cut the brownies into 12 or 16 pieces.

from the Bake and Freeze Chocolate Cookbook by Elinor Klivans

↑ cookielady ↓

Thu, May 15 2008, 4:32 pm

Clarissa Thank you! Thank you! I wanted to try them but was too lazy to look for the recipe! I am now so motivated!

↑ cookielady ↓

Thu, May 15 2008, 7:14 pm

There in the oven now, smells great!

↑ gryp ↓

Thu, May 15 2008, 7:41 pm

Hey, cookielady, I hope you don't wait the 2 hours cooling time to taste them. Smile

↑ agh ↓

Thu, May 15 2008, 9:07 pm

thanks for the recipe- did you ever substitue anything for the coffee ( my kids hate anything with the coffee taste)
thaks again for typing up the whole thing!

↑ cassandra ↓

Thu, May 15 2008, 9:10 pm

Coffee in brownies doesn't usually taste like coffee, it just makes the chocolate taste more chocolatey.

↑ chaylizi ↓

Thu, May 15 2008, 9:11 pm

cassandra, do you like that cookbook?

↑ cassandra ↓

Thu, May 15 2008, 9:11 pm

Which cookbook?