Shabbat MaMenu 4.20.2018
"Life is a menu..."
Magnificent colors on the menu this week, with a Moroccan finale. Do enjoy!
RoséNade - from My Domaine
Ingredients: 1 oz. Absolut Citron 5 oz. Rosé 2 basil leaves, ripped 1 lemon wedge 1/2 oz. simple syrup 1 1/2 oz. club soda
Directions: Muddle basil, lemon, and simple syrup in a cocktail shaker. Next, fill the shaker with ice, and add the vodka and wine. Stir, and pour unstrained into stemless wineglass. Finish it off by topping the cocktail with club soda, and garnish with lemon wedge.
Pesto + Whole Wheat Challah
1.5 tbsp yeast (2 packagaes) 1/2 cup sugar 1 3/4 cup warm water 1/2 cup oil 4 eggs 2 tsp salt 1/3 cup prepared pesto (whip up some fresh basil, pine nuts, garlic, a little salt and olive oil) 4 - 4.5 cups whole wheat flour 4 cups flour
Roasted Cauliflower + Turmeric Hummus Roast Cauliflower florets with olive oil, turmeric, cumin and salt on 400 for 20 min. Let cool and blend with 1 clove garlic, 2 tbsp tahini, and juice of 1 lemon. Garnish with herbs and pine nuts
Roasted Rainbow Trout (served with) Tomato Orange Relish
Corn Chip Salad with Jalapeno Cilantro Dressing inspired by @preventionpantry Salad: Spinach, red onion rings, cherry tomatoes, sliced cucumber, avocado cubes, corn tortilla chips Dressing: 1/2 cup olive oil, 1 bunch cilantro 2 tbsp lime juice, 1 tsp dijon mustard, 1 tbsp maple syrup, 2 garlic cloves, 1/2 to 1 jalapeno (seeds removed) , salt + pepper.
Sous Vide London Broil Cover London Broil with apple cider vinegar, soy sauce and rub one side with spice rub or steak spice of choice. Seal and refrigerate overnight. Sous Vide it for 7 hours (or 6 - 8 hours) on 133 degrees F. Pat dry, and sear on both sides to get a nice char. Slice and Serve.
Fennel Gratin From the Food Network Mag -May page 80. Halve, core and slice 3 fennel bulbs. Boil in salted water with a 1/2 lemon, for 15 min. Arranged in a buttered/oiled 2 quart baking dish. Sprinkle 1/4 cup panko and 1/4 cup parmesan or nutritional yeast, 3/4 tsp fennel seeds, 1/2 tsp salt, sprinkle pepper, dot with 3 tbsp butter. Broil until golden, about 3 min. Topped with chopped fennel fronds.
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