Shabbat Menu 5/3/19
Spring is here, Fridays are getting longer, my menus are getting posted later and later... Must be the fever!
LA's spring is late in coming though, it's pretty grey and cool- so we have a hearty, warm and homey stew on the menu.
Also, the Shabbat following Passover, it is customary to make a "shlisel" challah- a key shaped challah, something my grandmother does, my mother does, and I love to do too.
Ginger Mint Mojito
Boil 3/4 cup water, 3/4 cup sugar, and grated fresh ginger. Bring to a boil, remove from heat and add a big handful of mint. Allow to steep in the hot syrup while it cools.
In large pitcher- combine ginger mint simple syrup with 2 cups rum, ice, mint sprigs for garnish and top with cold seltzer.
Herb + Seed Shlissel Challah
Basic challah dough
Roll small balls of dough, wet each ball of dough and roll into choice of herbs and seeds- each ball something else:
sesame seeds, poppy seeds, chia seeds, zaatar :) chopped parsley or cilantro or dill...... yum. Arrange balls in a key shape or round pan, leaving room for growth.
Let rise, and bake.
*key shape or with your actual home key for blessings of an abundant livelihood.
Sliced garlic and shallot confit
Slice lots of garlic
Slice a few shallots
Add 1 or 2 bay leaves
Cook in saucepan on very low for 1 hour.
Kale + quinoa salad with crispy wontons
Cut frozen wonton squares into strips and fry. Makes for a delicious salad topping.
Combine kale or baby kale, cooked quinoa (1 cup quinoa to 2 cups water, on a low simmer for 15 minutes) chopped tomato, crispy wontons.
1/4 cup olive oil
1/4 cup agave
1/4 cup lime juice
1 tsp salt
Vodka + horseradish + dill cured gravlax
*before you start, it needs 3 days in the fridge*
1 side salmon, skin on (2 lbs)
1/3 cup kosher salt (plus more)
3 tbsp. sugar
1 bunch dill, roughly chopped
2 tbsp. vodka
3 tbsp. prepared or fresh grated horseradish
In a bowl combine salt, sugar, dill, horseradish and lemon zest.
Prepare a few long layers of plastic wrap underneath salmon side. Salt skin side and place down on plastic wrap. Cover the salmon top with mixture. Wrap and seal well- place in dish or pan, and refrigerate with weights above it. After approximately 72 hours, unwrap it and thinly slice.
Beef, Mushroom and wine stew
*cause its still winter in LA
Prepare a slow cooker. Begin with searing a london broil cut of meat on both sides, then place in slow cooker. Fry 2 sliced onions in the meat's juices and add to slow cooker, add 4 cubed potatoes, 4 chopped carrots, 4 garlic cloves- chopped, 8 oz sliced mushrooms. Season with salt, pepper, thyme, 1 cup red wine, and water to cover well.
Cook on high for 4 hours.
Sweet Balsamic Radishes
Take approx 2 lbs of radishes, wash and cut in half (or 1/4 if big) Combine 1 tbsp maple syrup, 1 tbsp balsamic vinegar, 1 tbsp oil, salt and pepper. Toss this mixture over radishes and cook for 20 min at 450 degrees.
*the real way to do it :)
Yucca fries + sriracha mayo
Cook peeled yucca in boiling, salted water for 30 minutes. Cut into fries and fry for 3 minutes per side. Season with salt.
Serve with sriracha + mayo + cilantro + garlic sauce.
Watermelon and Chocolate Board
Watermelon wedges, watermelon cubes, fresh berries, chocolate bark, chocolate covered nuts, cashews, and coconut or plantain chips.