• Mushky

Summer Fresh Shabbat Dinner Menu 7/23/2021







When I go on Instagram and hear the "feels like summer" song, I get the "Oyy summer you are going by too fast!" It's basically Rosh Hashana! School only starts again in about a month...!

Stay focused mama. Enjoy the bliss of long summer days and even longer shabbats.

Have a Shabbat Shalom!

Love, Mushky



Menu:


Amarone Della Vapolicella

It is a beautiful Italian wine that was gifted to us, it comes in its own cute box and makes for a great Shabbat or holiday gift.








Sundried Tomato Challah with Soffritto

I used a small batch 4 cup flour challah dough for this addition (makes about 2 loaves). Double or triple as needed.

1/2 cup finely chopped sundried tomatoes

1 tsp Soffritto spice

Add directly into dough, just before the flour.

Optional to top the challah with additional soffritto spice or Italian spice.





Parsley and Fried Onion Trempette

S O G O O D sosososo good

and yes, trempette is a dip, in French

watch the reel here: https://www.instagram.com/p/CRo4i_JnoUo/


3 onions, evenly diced

1 tbsp oil

1 bunch fresh parsley

1 ripe avocado

4 garlic cloves

2 tsp salt

1 lemon, juiced

Fry the onions over medium heat for 35 - 45 minutes, season with salt, and stir every 5-10 minutes, for an even, deeply caramelized color. Pour it all into a food processor. Add the fresh parsley, avocado, garlic, salt and lemon. Blend until smooth.

Garnish with olive oil and fresh chopped parsley.


Lifehack: if doubling or tripling, and you don't want to dice too many onions, pulse 2 onions, quartered, at a time in your food processor. Pulse about 8 times, until uniform, small chopped pieces. Fry time may increase since it contains more liquid.





Tri-Mushroom Salad with Chili Honey Vinaigrette

Mushrooms:

4 oz shiitake mushrooms

4 oz oyster mushrooms

4 oz portobello mushrooms

Olive oil

Paprika

Smoked paprika

Salt

Preheat oven to 400 degrees.

Prepare each of the mushrooms (or mushrooms of choice!) each on its own sheet pan. Clean and slice them. Season with olive oil, paprika, smoked paprika and salt. Roast for 25 minutes, the portobello, roast for 15 minutes. Oyster mushrooms are my newest obsession, you can pull each piece apart, or keep them attached in small clusters of 3 or 4.

Salad:

Mushrooms

Spring mix

Halved cherry tomatoes

Cashews as garnish


Dressing:

1/4 cup olive oil

1/4 cup rice vinegar

1/4 cup smoky or regular coconut aminos

1 tbsp chili honey

1 tsp salt

Shake or whisk to combine.

Cabbage and Ramen Noodle Salad

2 portions of brown rice ramen (thin) noodles

2 cups shredded green cabbage

2 Persian cucumbers, diced

1 red pepper, diced

2 scallions, diced

10 basil leaves, thinly sliced


Cook and drain ramen according to package directions. Add a little oil to prevent clumping and store it airtight until use.

Combine salad with remaining vegetables.

Dressing:

2 tbsp oil

2 tbsp sesame oil

3 tbsp vinegar

2 tbsp agave

2 garlic cloves

2 tsp salt

1 tsp ginger

Blend well.


Seared Tuna with Fresh Lime

3 tuna steaks

Salt

Everything bagel spice

Iil for frying

1 fresh lime


Heat a frying pan with a little oil until hot. Season tuna steaks evenly with salt and everything bagel spice on both sides. Sear in the hot oil for 1 minute to 1.5 minutes per side. Mine come fairly thin, so they cook fast! Keep an eye while frying- from your side view you should see the surfaces looking cooked, but the middle still pink.

Remove from heat and squeeze fresh lime juice over the hot seared fish.


Grilled Eggplant, Zucchini, Pepper and Onions with Amba Tahini Sauce


2 large eggplants

4 zucchinis

2 peppers

2 red onions

Cut each eggplant down lengthwise into 4 wedges. Do the same with the zucchini and pepper. Peel and slice each red onion in half.

Heat grill, to low-medium heat. Brush oil and salt on all sides of the vegetables. Grill until you have deep char marks and the vegetables have softened. Keep the grill to the lower heat, so not to burn the crisp. Flip about halfway through for a total of 30 minutes on the grill.


Serve with amba tahini sauce:

1/4 cup amba sauce (I used Nargila Amba Sauce)

1/4 raw tahini paste

1/4 cup water

1 tsp salt

Blend until smooth.

Sous Vide Beef Eye Roast

Season beef eye roast well, on all sides, with salt, pepper and citrus garlic rub or Ajika seasoning, or any of your favorite rubs.

Seal and Sous Vide at 140 degrees for 24 hours.

For serving: I reserve the juices, slice the beef against the grain, season the slices evenly with Kosher salt, and serve it in its juices.

Sheet Pan Gnocchi

From this best selling recipe. It's fire.

https://www.bonappetit.com/recipe/sheet-pan-gnocchi

Ice Cream with Bourbon-Nectarines

First layer: vanilla ice cream (Trader Joe's Soy.)

Second Layer: Sauté 8 nectarines or peaches in 2 tbsp of oil for 5 minutes.

Add 1/4 cup brown sugar, and a 1/3 cup of your fave bourbon, and cook it out for 10 minutes.

Third Layer: top with any granola mix (Trader Joe's Maple Pecan Granola)


Watch the Instagram reel here: https://www.instagram.com/p/CRWfJ8kH3SW/