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Shabbat Dinner Menu 1/22/21

I can't wait to host Shabbat meals again, here in Echo Park, in whatever capacity it may be. In the meantime, I've been really busy with Zoom cooking classes. They are so much fun, being in the comfort of your kitchen, and celebrating with friends.

Here is a tried and tested fabulous menu, it took longer than usual to get it together, and I am so glad it is finally here, and ready to go live.

Shabbat Shalom,


Frozen Grape Martini

Per Martini glass, or any glass really:

5 grapes, washed and frozen

2 tbsp vodka

2 tsp lemon juice

1/3 cup grape juice

Gently mix until all is combined.

Poppy and Smoked Maldon Salt Challah

Brush your favorite recipe of shaped Challah dough loaves, with egg wash, top with a sprinkling of poppy seeds and smoked Maldon salt.

Blood Orange White Trout

1 lb. white trout fillet, skin on

2 blood oranges

1 tsp olive oil

salt and pepper

Rinse fish in cold water and pat dry. Season liberally with salt and pepper.

Trim the ends of the 2 blood oranges, slice into quarters, and into chunks.

Heat the olive oil in a frying pan and fry the fish, skin side down for 5 minutes. While it fries, squeeze some of the blood oranges over the fish for the juice to coat it, and place the rest of the blood oranges over the fish. Cover and cook for an additional 5 minutes.

Leek + Chickpea Salad with Lemon Date Dressing

1 large leek, thinly sliced

1 can chick peas

1 tbsp olive oil

1 tsp salt

2 tsp fave spice blend: soffritto, zaatar, citrusy garlic or everything bagel .

Mix on a sheet pan and roast at 400 degrees for 30 minutes.

Salad: Greens

Cherry tomatoes halved

Leeks and chick peas

Lemon date dressing

1/2 cup olive oil

1 lemon, juiced

2 garlic cloves

6 medjool dates

1/2 tsp kosher salt

1/2 cup water

Blend well with immersion blender or food processor. If too thick, add water by the tablespoon.

Citrus Tahini and Parsley Salad

This dressing is really an all purpose salad dressing. I paired it with:


Spring mix

fresh broccoli florets

chopped scallions

brown breech mushrooms (these are the cutest mini mushrooms you have ever seen)

toasted sesame seeds

Citrus tahini parsley dressing

1/4 c fresh parsley

Juice 1 lemon

Juice 1 orange

1/4 cup tahini

1 tbsp d'vash date syrup

2 garlic clove

1 tsp salt

Blend with immersion blender or food processor until smooth.

Chinese Eggplant + Jalapeño with Cilantro Lime Sauce

4 Chinese eggplants, sliced 1/4 inch thick (Chinese eggplants are narrow and long, and so good)

1 jalapeño minced

4 tbsp oil

2 tsp salt

Combine the above and roast at 450 degrees for 30 min.

Cilantro lime sauce

1 cup fresh cilantro

2 garlic cloves

2 limes, juiced

1/2 tsp salt

Blend well, or alternatively, finely chop and combine.

Toss sauce over roasted eggplant + jalapeño 😋

This tastes so good with challah or any toast, and can be used as a side dish or even salad!

Eggplant, Mushroom and Pepper Soup

This soup is amazing. It is a curry situation, but without the coconut milk. So many delicious flavors packed in here, the vegetables all turn so buttery, it's a great combination. and even my kids loved it!!!

1 onion, diced

1 tbsp olive oil

4 carrots, diced

1 tsp salt

1/4 tsp ginger

4 garlic cloves, minced

3 tbsp red curry

8 oz sliced mushrooms

1 eggplant, diced

1 zucchini, diced

1 red pepper, diced

1 broccoli crown, cut into florets (optional)

1 tsp salt, and sprinkle of pepper plus more to taste


In a large soup pot, saute the onion, olive oil and carrots over medium heat for 5 minutes. Add salt, ginger, garlic cloves, and red curry. (You can alternatively use tomato paste, for a different twist). Mix well to incorporate and build the flavor. Add mushrooms, eggplant, zucchini and red pepper. Mix to combine, and cook for 10 minutes. Add salt and pepper, and fill pot with water to the top. Cover and cook on a rolling boil for 1 hour.

Chicken with Wine and Onion Reduction

4 onions, diced

2 tbsp oil

1/2 cup wine of choice

2 tsp salt


1 lb. boneless chicken breast, or boneless chicken thighs, or 4 bone-in chicken legs

In a large skillet on medium heat, sauté the 4 diced onions in the oil. Mix every 5 minutes, for a total of 25 minutes. Season with salt and pepper. Add the wine, stir it into the onions, and turn the heat to low, for an additional 5 minutes.

Meanwhile, prepare the chicken, cutting it down to desired piece sizes. Season the chicken with salt and pepper, and add it to the onion pan, moving the onions around under and over the chicken. Cover the pan and let cook undisturbed on medium-low heat for 20 minutes for the boneless chicken, and for 1 hour for the bone-in chicken,

*For advance cooking, the onions can be done ahead, and refrigerated for up to 5 days, or frozen for longer term.

Orange Zest + Vanilla Rugelach


1/2 cup warm water

1 envelope dry yeast (2 1/4 tsp)

1/4 cup sugar

1/4 cup oil

1 egg

1/2 tsp salt

2 cups flour

1/4 cup extra flour

Orange Zest and Vanilla Filling:

4 tbsp oil

6 tbsp vanilla sugar

2 tsp orange zest

2 tbsp cold water

Simple Syrup:

1/4 cup sugar

1/4 cup boiling water

1 tbsp vanilla sugar


1n a small bowl, gently stir the warm water, yeast and sugar. Set aside to activate yeast. In a medium bowl, combine the oil, egg, and salt. Add activated yeast mixture, and the flour. Knead until a smooth dough is formed.

Cover the dough with a towel or plastic wrap and let rise for 30 minutes in a warm place.


In a medium sized bowl, combine all the filling ingredients. Mix well to form a smooth spread.


Preheat oven to 350°, and prepare 1 8 x8 baking pan.

• Evenly flour your counter surface. Divide the dough in 2 even balls.

• Using a rolling pin, roll one half of the dough thinly into a circle.

• Gently spread the filling evenly over the surface. Using a sharp knife, cut the dough into 12 or 16 even triangles. Roll each triangle from the base to the point and place on the tray, point side down.

• Bake them close together, as the filling oozes out, and we want it to stick to the other rugelach surrounding .

•Bake for 15 minutes.

• While the Rugelach bake, prepare simple syrup by dissolving the sugar and vanilla sugar into the boiling water.

• As soon as they are golden brown and ready, brush the simple syrup over the rugelach.

• Cool completely and enjoy!


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