Shabbat Dinner 7.26.2019
Cowboy Shandy Cocktail:
1 oz whiskey, 1 oz lemon juice, 1 oz simple syrup. Mix well, and top with chilled lager beer. Garnish with lemon twist.
Honey Wheat Challah:
2 cups warm water
1 tbsp yeast
1/3 cup honey
1/3 cup oil
1 tsp salt
2 cups whole wheat flour
5 cups flour
I topped one of them with zaatar, so delicious.
Dvash Date Nectar and Tahini Butternut Squash Dip
Ottolenghi Jerusalem Page 69
*This recipe is incredible, the layers of flavor are magnificent. I bought ready peeled and cubed squash.
The recipe also calls for Greek yogurt, I used non-dairy coconut yogurt by So-Delicious. The texture and taste was perfect.
Tomato and Pickled Fennel Salad
Pickled fennel: slice 2 fennel bulbs thinly, and place in a large jar.
Boil 1 1/2 cups rice vinegar, 1/2 cup sugar, and 2 tbsp salt in a saucepan.
Pour over the sliced fennel, add orange zest and pickling spices. Seal and refrigerate until cold.
Salad: In a bowl, place 1 box of heirloom cherry tomatoes, and all the pickled fennel. Season with olive oil, balsamic vinegar, salt and pepper.
The fennel, once pickled, is fabulous!
Lentil Niçoise Salad with Sous-Vide Salmon
Prep all the components:
Here is what I included>
-Steamed asparagus- Boiled in salted water for 5 minutes.
-Cooked red lentils (can use green too). I used 1 1/2 cups, cooked according to package directions.
-Medium California pitted black olives
-7 minute jammy eggs- Bring a pot of water to a boil, drop eggs in with a slotted spoon (or else they will break) and cook for exactly 7 minutes, drop into ice water for 5 minutes and peel.
-Sous-Vide Salmon- prep sous-vide to 115 degrees F, season salmon side with olive oil, salt and pepper, lemon zest and orange zest. Seal and cook for 1 hour. Let cool and flake into salad.
Can add cherry tomatoes, radishes...
Honey Mustard Vinaigrette:
3/4 cup oil
1/4 cup lemon juice
2 tbsp Dijon mustard
1 tsp honey
1 tsp salt, sprinkle pepper
Jamaican Jerk Eggplant:
Chinese eggplants, sliced in half
In a bowl, combine a little of each: cinnamon, all spice, coriander, cayenne, salt, pepper, thyme, 4-6 fresh minced garlic cloves, ginger, juice of 2 limes, 3-4 tbsp of coconut aminos or soy sauce, 2 tbsp of maple syrup or Date Nectar, 2 tbsp olive oil, 1 bunch of chopped scallion. Mix well.
I used an outdoor grill, you can use a grill pan or oven. I grilled the chinese eggplant first skin side up, directly onto the grill for about 5 minutes to soften, then I placed a giant sheet of foil onto the grill, and placed the eggplants skin side down and brushed the spice mixture heavily all over it. The foil kept the sauce on, preventing it from falling on down!
Fried Rice with Peas and Carrots
Begin with cooking 1.5 cups rice, any variation. I used brown basmati rice. Let cool.
Saute 1 diced onion in sesame oil, add 1 bag frozen peas and carrots and cook for 5 minutes. Push vegetables to the side of the pan and scramble 3 beaten eggs. Once eggs cook mix with the vegetables and add in cooked rice. Mix everything together with a sprinkle of salt, ginger, and garlic powder. Give a heavy drizzle of coconut aminos and combine everything, mixing very well. Remove from heat and serve.
8 chicken legs or thigh/drumstick combination
Place chicken in roasting pan and season well with salt and pepper. Squeeze 1 orange for the juice over the chicken, add 2 tbsp vinegar, 2 tbsp of date nectar, honey or maple syrup, 2 peaches, diced and 1 bunch of fresh parsley, finely chopped and scattered over chicken.
Cover the pan, and convection roast at 400 degrees for 2 hours, uncover, and finish baking for 30 minutes.
Cube 2 plums, 2 peaches and 2 nectarines. Place in a pot, halfway cover with water, add an optional cinnamon stick. Bring to a boil and simmer for 15 minutes. Transfer to jar and refrigerate. Serve in mini bowls with a scoop of vanilla ice cream. (Trader Joe's soy vanilla ice cream!)