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menu changes. - Karen's Musings
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estherchaya
estherchaya
menu changes.
Gefilte fish gook is in the fridge waiting to be cooked. Can't cook it until I wash a pan. Nasty cycle, eh?

Potatoes are off the menu as I forgot to buy them. Rice or cous cous will be substitued.

Grilled veggies are also off the menu, but baked summer squash is on the menu, so close enough.

The pineapple upside down cake is baked and looks pretty. Not sure how it'll taste, but I guess we'll find out, right? I'll heat it up right before shabbos so that it gets all gooey again. Hopefully it'll stay warmish.

I'm pretty sure I'll have plenty of time to roast the chicken and make stuffed mushrooms. If I have the energy tonight, I'll make the stuffing goop for the mushrooms tonight so that all I have to do is pop them in the oven tomorrow.

Craisin salad will be no problem.

All the elements of the chicken salad for Saturday are together. My mother might not be coming. Seth's mother and brother are coming for sure. Hopefully I'll have enough food. Particularly since Seth's brother won't eat the fish course. His loss.

I also need to make garlic tofu dip, but that only takes a few minutes. I just have to find all the components of my food processor.

So, right. Some slight changes, but I think it'll all work out.

Current Mood: damn tired

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Comments
yarbiedoll From: yarbiedoll Date: July 30th, 2004 06:28 am (UTC) (Link)
How do you make your salmon cakes? We like salmon, but usually do it on the grill. I'm always up for creative fish-wrangling.
estherchaya From: estherchaya Date: July 30th, 2004 06:48 am (UTC) (Link)
Er. I don't so much have a recipe, so this is sorta on the fly here:

I first poach the salmon in white wine and water with peppercorns, bay leaves, and sometimes garlic cloves floating in the water. Do NOT overcook the salmon. You don't want it to dry out because it's going to be cooked again. If necessary, aim for slightly undercooked.

Then I add egg, oil, bread crumbs, italian seasonings, garlic (optional) and diced veggies (such as onions, celery, red pepper, or whatever you've got laying around). Form into patties and coat with breadcrumbs. Cook in a pan with vegetable oil (olive oil would probably also work, but I wouldn't use extra virgin). Brown on each side. You don't want your heat too high because you want it to take long enough that the veggies get cooked. Don't overcook. You may periodically have to wipe out the pan as breadcrumbs start falling off the patties and burning. Serve with fresh lemon wedges.
cellio From: cellio Date: July 30th, 2004 08:36 am (UTC) (Link)
Sounds yummy to me!

The tofu-garlic dip is wonderful. Thanks for sharing a while back; I've made it several times. It's nice to have a pareve dip besides hummus.

estherchaya From: estherchaya Date: July 30th, 2004 08:46 am (UTC) (Link)
There's lots of pareve dips. Problem is, a lot of them involve mayo and I don't care for mayo. Many dips involve sour cream...can you get Tofutti Sour Supreme where you are? It's not quite as good as real sour cream, but it's a mighty fine substitute when you need it.
cellio From: cellio Date: July 30th, 2004 09:33 am (UTC) (Link)
I should have mentioned my similar preference against mayo.

I assume that Kosher Mart carries the fake "sour cream" that's really pareve; I've never thought to look. I know I've seen fake "cream cheese" there.

In general, while I'll happily eat most of the fake foods -- turkey bacon, veggie burgers, tofu ice cream, etc -- and enjoy the sport of a good illusion food (like that "ham" at Harold's Purim party), I prefer less ambiguity when serving guests, especially if the guests include gentiles. When I'm looking for dips, it's usually because I'm planning on having a house-full of people, and in that case it's rarely all Jews.

(While this is related to marit ayin, that's not really the core reason in my case. I don't think people will look at the "sour cream" dip at the meat meal and draw negative conclusions about Jews -- but they might draw erroneous conclusions about what they can feed me when I visit them, which could be all sorts of unintentional trouble.)
estherchaya From: estherchaya Date: July 30th, 2004 09:42 am (UTC) (Link)
I don't think there's a maris ayin issue at all, but I do understand your logic. In my case, there's no ambiguity, because most of my friends just plain can't feed me.

There are also plenty of things you can do with tofu for dips, particularly the soft silken dips. I highly recommend that any dips you make with them involve plenty of vinegar and garlic though, because I really find that tofu has a sort of strange sour taste to it.
(Deleted comment)
estherchaya From: estherchaya Date: July 30th, 2004 10:40 am (UTC) (Link)
The meat food processor is definitely not all in one box. The base and the bowl are in two different boxes. I'm not sure where the blades are. They might be with the bowl.
(Deleted comment)
estherchaya From: estherchaya Date: July 30th, 2004 12:06 pm (UTC) (Link)
is okay. not your fault.
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