Shabbat Menu 2.1.19
Hey there, Shabbat! It's been a nice while since I've posted a menu. But last week I got to experience a MaMenu with my mama and her mom and my sisters and father back in Montreal. Those meals were something else. Also, fun fact, my mom was a mealprep queen before it was even a thing. I mean ready sautéed veggies to throw over pasta, panini or toast. Caramelized onions and crushed garlic ready to go, for use any time, and a perfectly stacked refrigerator of containers. Ahhh No Place Like (childhood) #Home.
Hot Apple Toddy
1/2 apple per serving- core. peel, and put in baking pan with a small layer of water. Bake at 350 for 45 min. Cool.
Slice apple in half, add 1 tsp sugar and muddle with apple. Add 2 oz boiling water and stir. Add 2 oz bourbon and stir again. Top with a dash of cinnamon and nutmeg.
Oat and Quinoa Challah
3 cups flour
1 cup old fashioned oats
2 tbsp oil
1 1/2 tsp salt
1/4 cup sugar
2 tsp yeast
1 1/4 cup water
Mix all ingredients together, allow to rise for 1 hour, shape, rise once again for 30 min. Egg wash, top with quinoa seeds and oats,
Bake at 350 for 30-40 min.
Boil approx 7 tomatillos, 2 jalapenos in a saucepan covered in water. Once water boils, cook for 10 min.
Drain a blend with a handful of cilantro, 1 garlic, and small chunk of onion, and salt.
Candied Beet Salad
Thinly slice 2-3 beets, toss with olive oil and salt and bake at 350 degrees for 1 hour or until starting to crisp.
Serve over greens, cubed avocado and some nuts or needs.
1/2 cup oil
1 tbsp maple syrup or honey
2 tbsp rice vinegar
1 tbsp dijon mustard
salt and pepper
Sesame Tuna Ceviche
Cube some super fresh tuna, add avocado, cilantro, red onion and jalapenos. Mix with sesame oil, lots of lime juice and salt. Top with toasted sesame seeds.
Kabocha and Celery Soup
1 large kabocha, place on baking pan and roast whole for 1 hour at 400 degrees.
Slice in half and discard peels and seed, and save the flesh.
In a large pot, saute one large onion, 2 chopped celery ribs, 3 chopped garlic cloves, a sprinkle of ginger spice or fresh ginger, a sprinkle of cumin and coriander.
Add 4-6 cups water, the squash flesh, 1 tbsp salt and pepper.
Bring to a boil, and cook for 20 min. Blend until smooth.
Garnish with fresh herbs.
Blood Orange and Rosemary Chicken
4 chicken thighs, skin on, marinate with salt, olive oil, lemon juice and fresh garlic.
Brown chicken in a skillet, until very dark.
Transfer to baking pan and top with rosemary sprigs. Bake for 1 hour at 450 degrees.
Slice blood oranges and cook in chicken skillet until soft, about 30 seconds each side. Top the cooked chicken with the oranges and some more fresh rosemary, it makes a magnificent presentation.
Vegan Shiitake Bacon with Broccoli and Miso
Slice thinly shiitake mushrooms, toss with oil, smoked paprika and salt, spread evenly on a baking sheet and bake at 350 turning once, for approx 25 minutes. Where the mushrooms are browned and dry.
Toss mushrooms with broccoli florets, sliced red onion, and sunflower seeds.
Dress with: 3 tbsp oil, 2 tbsp miso, 2 tbsp apple cider vinegar and 1 tbsp of maple syrup or agave.
Spiced Fennel and Carrots
Roast 2 fennel bulbs and 2 lbs of carrots (or rainbow carrots) chopped diagonally with olive oil, salt and cayenne pepper. Cook at 400 degrees for 40 min - 1 hour.
2 tone chocolate shots 1. Crush a 4.2 oz bag of orange flavored tea biscuits with 2 tbsp margarine in a food processor. 2. Sauce: in a saucepan combine 9 oz bag of chocolate chips, a 16 oz container of whip topping, 1/4 cup brown sugar. Combine and set aside. 3. Mousse: in another saucepan combine 8 oz of whip topping with 9 oz bag of chocolate chips. Separately beat remaining 8 oz of whip topping until it peaks. Fold the chocolate whip with the fluffy whip. 4. Layer the 3 components, and top with fruit or mint leaves.
Refrigerate for 2 hours.