Shabbat Menu 5/10/19
Le menu du jour! YES, we change it up every week. Every. Single. Week. Come to our Shabbat table and it will be a different foodie experience every single time.
I have to say, last weeks watermelon dessert board will be hard to top, and it got so much attention on Instagram, it's a real summer keeper.
Strawberry Basil Bourbon Lemonade
Place 2 cups of strawberries into blender with 1/4 cup of sugar. Add 1/4 of a cup of water and pulse. Add the puree and 1 3/4 cup of water in a saucepan. Heat until mixture begins to boil. Allow to cool and then strain.
In a large pitcher, combine the strawberry syrup, 1 cup bourbon, 1 cup of water, 1/2 cup fresh squeezed lemon juice, a handful of basil leaves, and a splash of bitters.
*I searched high and low for rye flour, but couldn't find. So it became <rye style challah>.
Using your classic challah dough recipe- shape it into loaves. Evenly cover your baking sheet or loaf pan with corn meal. Place the shaped challah on top. Eggwash the dough, and sprinkle well with caraway seeds. Bake at 350 degrees until golden and toasted.
Paprika and Cayenne homemade almond butter
Roast 3 cups almonds at 350 degrees for 20 minutes, let cool and blend in food processor, until the texture turns creamy. Add up to 1/4 cup of oil to achieve a creaminess- (do not add water, it will clump.)
Add 1 tsp smoked paprika and a pinch of cayenne, and salt to taste.
*this was delicious, but don't think it's the right fit for challah. It's too thick and rich.
Sweet Pepper and Cod Fish
In a large pan, fry 2 sliced onions in olive oil. Season the onions with a sprinkle of coriander spice, and cook for 5 min. Add 1 sliced red and 1 yellow pepper and cook for 10 minutes. Add 2 cloves fresh garlic, curry powder spice, and 1 can chopped tomatoes, 2 tbsp sugar, salt and pepper- Cook for 10 minutes. Add 1 pound cod or whitefish into the bottom of the pan, covering with the vegetables, and approx 1 cup of water to cover the fish. Let cook on a very low flame for 10-15 minutes until fish is cooked. Garnish with fresh chopped cilantro, add salt/pepper as needed.
Agave and Lime Baby Kale Salad
*Make a big jar of this dressing- its yum!!
1/4 cup olive oil
1/4 cup agave
1/4 cup lime juice
1 tsp salt
Serve over baby kale, chopped tomato, sliced black olives, chopped red onion, chopped cilantro *optional quinoa, and optional anythinggg!!!
Tebecha- Libyan Jewish meat dish
from my dear Lenor! It was unbelievable.
In a large roasting pan, place 1 large chopped onion, 1 can of great northern beans, lots of fresh chopped garlic, and 1 bunch of chopped fresh cilantro. Add minute steak to pan, and spice well with cumin, turmeric, paprika, salt, black pepper and a touch of cinnamon. Mix a spoon of soup mix with 1.5 cups water (to cover the meat halfway).
Cover tightly and bake at 350 degrees for approx 4 hours.
Upside-down leek pie
Thinly slice 6 leeks and saute in a cast iron pan with oil, salt and pepper for about 5 minutes. Add 1/4 cup wine, and a sprinkle of thyme and let it simmer with the leek until the wine cooks out.
Turn off the flame, and brush top of leek mixture with 1 tbsp. dijon mustard.
Now, completely cover the surface of the leek in the cast iron with a puff pastry sheet, cutting off the excess. Poke holes with a fork and bake at 400 degrees for 35 minutes.
Let cool for 5 minutes, and using a large plate, flip the tart, add any leek left behind. Season with salt and cracked pepper.
Sesame and grapefruit wilted greens
Heat 2 tbsp sesame oil in a pot. Cook 2 teaspoons chopped ginger, stirring until golden brown, about 3 minutes. Add 1 lb. of bok choy quartered, and 1 bag of spinach, and 2 Tbsp. water to pot and toss. Cover with lid and let steam until spinach is just wilted, about 3 minutes. Uncover and let cool. Squeeze excess liquid from bok choy and spinach. Toss greens and ginger with 1/4 cup fresh squeezed grapefruit juice and 2 tbsp soy sauce in a large bowl; season with salt and pepper. Sprinkle sesame seeds over top.