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Last Shabbos was very nice. I can't entirely remember everything we had, but we did have good company. Daniel, Harold, Becky, Aaron, Alan (H's father), Jo, Cary & Nathan. All in all quite nice, if somewhat heavy on the Y chromosomes. I think we had: - Challah
- Baked Gefilte Fish
- Garlic Tofu Dip (it's been a while)
- Chicken Schnitzel
- Rice Pilaf
- Tomato Salad
- Green Salad (nothing fancy)
- Butternut Squash with Maple Syrup
- Broccoli Kugel
- Some kind of pastry desserty-thing.
Now, this is relatively on par with a lot of people's typical Shabbos dinners, except I didn't have a soup course. For some people, it's not shabbos unless there's: Challah, gefilte fish, chicken soup, chicken, potato kugel, dessert. That's a basic recipe for a basic Shabbos dinner. Now, for me, I like to do different things, and I'm firmly of the belief that food can be festive even if it's seemingly mundane food. Therefore, we occasionally have Taco Night for Shabbos. I almost never make tacos any other night, and I definitely find ways to make it festive, so I think it's perfect for Shabbos, even if others turn their nose at my ideas. There are several people on my friends' list who can vouch for the festiveness of my Taco Night. Though I am very choosy about who gets invited for Taco Night, for fear of offending a traditionalist, no one has ever left my table disappointed on Taco Night. Several weeks ago, we had Pizza and Beer night on Shabbos. Now, it's not just ANY pizza. It's my specially amazing pizza. And it's yummy. It's time consuming to make and completely worth it. And this Friday we will be having Pizza and Beer night again. I shall make: - Challah
- Spinach Artichoke Dip
- Green Salad
- Pizza
- Something else (not sure what)
- Some kind of dairy dessert
It's simple. It's delicious. It's colorful. And plenty festive. So there! Tags: menus, shabbos
Current Mood:  still headachy
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yes, there is an idea. But interestingly, the mitzvah of eating meat on Shabbos is best fulfilled with red meat, not with Chicken, yet the traditional Shabbos dinner involves chicken! One of the reasons that it's traditional to have meat on Shabbos is because there was a time that meat was a pure luxury and one best reserved for Shabbos. While meat is still a luxury in some sense, it isn't uncommon to have it during the week anymore. If I were a vegetarian I wouldn't be eating meat on Shabbos anyway. (It happens that though I generally have a fleishig Shabbos... I rarely eat the meat as I tend not to enjoy it as much as other things)
At any rate, to me, the point is to make Shabbos special. The food should be more special and more beautiful than the rest of the week. The table should be set nicely. There should be guests. Etc, etc, etc. I feel entirely capable of accomplishing special without having meat. But like I said, I'm also careful about who I invite on those nights, so as not to offend the traditionalist.
As for how I keep it hot... I cook it as close to Shabbos as possible and I always use a pizza stone, which retains heat very well. Right before Shabbos, I turn down the oven and cover the pizza with aluminum foil. It keeps just fine that way. It's not QUITE as good as fresh out of the oven, but it's pretty darned close. On Friday, I also served it with hot spinach & artichoke dip (yum!), green salad with italian dressing, and marinated tomato salad. We had kalua brownies, strawberries, and grapes for dessert. I made about half as much food as I normally would have made with a meat meal, and somehow, there was STILL way too much food.
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