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Cooking/Shabbos - Karen's Musings
Random Rambling
estherchaya
estherchaya
Cooking/Shabbos
We are having a small gaggle of people over tonight:
  • Robin & Mark
  • Lisa & Steve (and their two kids Alan and Michal)
  • Lisa's friend Jen
  • Stevie & Daniel (and their baby Adir, but he won't be consuming my food)
  • Possibly Stevie's brother, but I'm not certain.

Lisa is a vegetarian. Robin won't eat cooked tomatoes and also has a chicken aversion right now (she's pregnant), Mark won't eat raw tomatoes. Mark is also very particular about green things and I'm fairly certain he has a mushroom aversion as well. Stevie is allergic to citrus. Daniel will eat anything.

Right. So last night I made:
  • Challah (5 loaves--three medium, two small; I forgot to make minis for the kids)
  • Tofu Dip (sethcohen made this. Yay for him!)
  • Gefilte Fish Fritters (I made 75)
  • Apple Kugel (I only made a small one because I didn't have a larger pan I could cook it in)
  • Tomato Salad
  • Teriyaki Chicken
  • BBQ Brisket (well, I did the first part, which involved cooking it in the crockpot overnight. I'll do the second part when I get home this afternoon)

I've already made a cake, Lisa's bringing something vegetarian (I don't know what). And I was in bed by midnight! Go me! Yay for Seth's help, in particular. He did a lot of cleanup (while also doing a whole lot of laundry) in the kitchen along the way, ran the dishwasher, made the tofu dip and brought things down to the basment refrigerator once I was done cooking most things.

When I get home I have to make:
  • Green Beans (I have to decide how I want to prepare them)
  • Craisin Salad (I have to toast the almonds & sesame seeds before shabbos...the rest can be done after shabbos starts)
  • Mashed Potatoes
  • Food for the kids

I also need to finish the brisket and warm everything back up. That should do it. Oh, I should pick up grape juice.

I think I can make this work. The cleaning service comes today, they'll make everything pretty, and this afternoon we'll shift furniture around to accomodate an extra table in the living room. Whoo hoo!

Tags: , ,
Current Mood: accomplished accomplished

17 comments or Leave a comment
Comments
leahmiriam From: leahmiriam Date: December 23rd, 2005 04:25 pm (UTC) (Link)
Hurray for cleaning ladies that show up on Fridays. Estela was here and with her sister's help, threw this place back into shape. We had missed a cleaning and it was starting to show. Now I have to pick up all the junk off of our kitchen table for Sunday's party. I have to remove all the stuff from the dining room table NOW because we have a full-house for shabbos.


"Gefilte Fish Fritters (I made 75)" I know they aren't hard to make but that must have taken some time. Your fritters rock!



estherchaya From: estherchaya Date: December 23rd, 2005 04:30 pm (UTC) (Link)

Frittering away the time...

Actually, I used my griddle instead of a skillet, so it didn't take TOO long. The thing that took a while was figuring out how to balance the heat with the two burners (it's a two-burner griddle). It was a double batch. Normally a single batch yields about 45 fritters, so I'm not sure what happened to 15 of my fritters... I think I used less matzoh meal than usual, so the batter probably didn't stretch as far as usual. They were pretty tasty though. Mmmmmmm. :)
kressel From: kressel Date: December 23rd, 2005 05:18 pm (UTC) (Link)

Re: Frittering away the time...



The number 75 is what caught me, too. Wow! I'm sure I won't be doing 75 latkes on Sunday afternoon.
estherchaya From: estherchaya Date: December 28th, 2005 03:06 pm (UTC) (Link)

Re: Frittering away the time...

Latkes, I believe, are slightly more labor intensive.
kressel From: kressel Date: December 29th, 2005 02:43 am (UTC) (Link)

Re: Frittering away the time...



Well, I don't dare attempt latkes without a food processor.
ginamariewade From: ginamariewade Date: December 23rd, 2005 05:32 pm (UTC) (Link)
You know, I think you kind of like devising a Shabbat meal that's part logic problem, part dinner party.
estherchaya From: estherchaya Date: December 28th, 2005 03:06 pm (UTC) (Link)
You caught me. Yeah, it's kind of fun. I like logic.
easter From: easter Date: December 23rd, 2005 06:35 pm (UTC) (Link)
Shabbat shalom! Have a wonderful weekend.
estherchaya From: estherchaya Date: December 28th, 2005 03:05 pm (UTC) (Link)
Thanks! I hope you had a good holiday.
mysticchyna From: mysticchyna Date: December 23rd, 2005 11:40 pm (UTC) (Link)
Have a wonderful Shabbos dear! All that food sounds so good!
mysticchyna From: mysticchyna Date: December 27th, 2005 05:50 am (UTC) (Link)
omg, all that food sounds wonderful!
Happy Hanukkah!!
estherchaya From: estherchaya Date: December 28th, 2005 03:05 pm (UTC) (Link)
Thanks! It was pretty tasty, though I didn't eat much of it (I very rarely eat meat on shabbos, which is backwards, I know). And the company was great, which is always the best part.
enochs_fable From: enochs_fable Date: December 28th, 2005 02:29 pm (UTC) (Link)

poking my head in from WJ

Saw that you're quite a cook, so I thought I'd solicit some help:

I've tried baking challah (I'm new at it), and while it tastes right and looks right, it's not quite light/airy enough - a bit denser than I think it should be. Is this a rising issue? ( I suspect it may be, since I figured out somewhat late in the game that using the over after it had been just slightly warmed helped the bread rise much better in my cool apartment ) Or might it be a kneading issue? (ie need to knead longer? )
estherchaya From: estherchaya Date: December 28th, 2005 03:04 pm (UTC) (Link)

Re: poking my head in from WJ

My challah is (intentionally) somewhat dense. I don't care for the fluffy store-bought consistency. But yes, this could be a rising issue. Your dough should just about double in the first rising, then punch it down and let it rest for 10 or 15 minutes before shaping. Try not to use too much extra flour while shaping the strands. Then let rise a second time for 45-60 minutes.

Re: kneading, I'd have to see the consistency of your dough, but I warn people to beware of over-kneading, particularly if you use a lot of flour on your board while kneading. Too much extra flour can make the dough tough, as can too much kneading. I need until the dough is elastic only a little sticky and then plop it in an oiled bowl and rub a little oil over the top to keep the dough moist while it rises.

But my suspicion is that it probably IS a rising issue, not a kneading issue. Make sure to "proof" your yeast before using it, and make sure to allow your dough to rise sufficiently for two risings.

Failing that, you might want to experiment with other recipes.
enochs_fable From: enochs_fable Date: December 28th, 2005 03:06 pm (UTC) (Link)

Re: poking my head in from WJ

I was using the "earlobe test" for getting the right consistency (feels kinda pinching your earlobe) - the consistency is like you describe. If anything I was worried about not kneading enough.

What is proofing the yeast? I'm betting it probably is a rising issue... I'll have to try again this week!

Thanks for the pointers.
estherchaya From: estherchaya Date: December 28th, 2005 03:13 pm (UTC) (Link)

Re: poking my head in from WJ

Before you add the yeast to your other ingredients, you should mix it with some warm (not scalding) water (your recipe probably has water in it, so just use that amount of water) and a little sugar (I use a tablespoon or two of honey instead, which gives the bread a nice flavor). Wait until the yeast-mixture is frothy to add it to your other ingredients. This "proves" that the yeast is still active.
enochs_fable From: enochs_fable Date: December 28th, 2005 04:49 pm (UTC) (Link)

Re: poking my head in from WJ

Thanks! I use the honey too. Tasty. I'll definitely try this.
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