I've been in the kitchen all day cooking up a storm. I really must be cuckoo for attempting to make so much food. I don't have a choice though because I invited friends for dinner tonight, and for lunch tomorrow, and we are having friends stay with us for the whole shabbat. Don't get me wrong, I am not complaining, this is one of my biggest joys.
Here is whats on the menus:
Dinner:
1. Challah
2. Tomato Gefilte Fish with assorted spicy sauces: horseradish with beets, srichacha, schug, wasabi mayo
3. Tossed Green Salad
4. 3 Bean Salad
5. Duck Chicken
6. Sweet-n-sour Meatballs
7. Scalloped Potatoes, recipe below
8. Zesty Green Beans
9. Cinnamon Coffee Cake
10. Fruit Salad
Lunch:
1. Challah
2. Tomato Gefilte Fish with assorted sauces
3. Cranberry Spinach Salad, recipe below
4. Asian Peanut Noodle Salad
5. Nean's Deviled Eggs, recipe below
6. Chicken Salad
7. Turkey Roll ups and Deli Meat Roll ups
8. Hummus, and assorted pickles
9. Tortilla Chips with Salsa, Potato Chips
10. Brownies and Fruit
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Scalloped Potatoes
I distinctly remember the first time I made these beyond delicious potatoes. It was about 4 or 5 years ago, we had some good friends over, and everyone could not get enough. The image of everyone serving themselves seconds, thirds, and fourths of these potatoes is carved in my mind forever. I warn you, they are not the healthiest potatoes, but they're oh so good.
This recipe is adapted from Kosher by Design, the "Green One"
6 T. margarine
1/2 C. flour
1 1/2 large onions, chopped
1/2 C. mayo
1/2 t. salt
28 oz. chicken or vegetable broth (although I hate it with a passion, can use chicken boullion powder and water)
9-10 large Russet potatoes, peeled and thinly sliced about 1/4 inch thick
fresh ground pepper
paprika
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non stick spray.
Melt the margarine in a large pot, over medium heat. Add the flour, and stir constantly. Add the onions, mayo, salt, and chicken broth. Stir until smooth. Boil 5-10 minutes more until the sauce has thickened.
Use a ladle and spread a layer of the sauce in the bottom of the 9x13 baking dish. Spread a layer of potatoes overlapping them. Top with a layer or sauce, then a layer of overlapping potatoes. Finish with a layer of sauce, for a total of 2 potato layers, and 3 sauce layers.
Sprinkle with paprika and black pepper.
Bake uncovered 1 1/2 hours, until the top is completely golden. Do not undercook, the crustier the better.
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Cranberry Spinach Salad
1 lb. baby spinach
1/2 C. slivered almonds, toasted
1 C. dried cranberries
1 apple, skin on or off and diced
1 recipe dressing
Place the spinach in a large salad bowl. Sprinkle on the almonds, cranberries, and apples. Just before serving, pour over some of the dressing and toss to coat.
dressing:
2 T. toasted sesame seeds
1 T. poppy seeds
1/2 C. white sugar
1 T. onion, grated
1/4 t. paprika
1/4 C. white wine vinegar
1/4 C. cider vinegar
1/2 C. vegetable oil
In a large jar place the sugar, onion, paprika, vinegars, and vegetable oil. Use an immersion blender and blend until emulsified. Stir in the sesame seeds and poppy seeds.
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Nean's Deviled Eggs
Corrine "Nean" worked for my mom's family for like a 100 years. Think of the book The Help, but she was treated much nicer. She was the most amazing cook. She would cook dinner for my mom's family almost everyday. She loved to bake anything from cakes to cookies to pies. Everything she made was fabulous. According to my mom, this is how she made deviled eggs. She didn't really use a recipe, so this is just an estimation.
I could go on and on about Nean, I'll do it soon in another blog post.
Also, I must mention the paprika is just for looks, my mom said Nean would only use it when she wanted to be fancy.
6 eggs
1/4 cup Miracle Whip (YES MIRACLE WHIP!, my mom is from the South!)
1 T. sweet pickle relish
1/8 teaspoon salt
Freshly ground black pepper
paprika, for garnish
Place the eggs in a small pot, and cover with cold water. Place on the stove and bring to a boil. Turn the heat down to simmer for 12 minutes. Remove from heat, and run under cold water for a few minutes.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
Mash the yolks into a fine crumble using a fork. Add the miracle whip, relish, salt, and pepper.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
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The climax to my day of being in the kitchen is when we all sit down and enjoy the meal. Delighting friends with delish food, having great conversations, and finally relaxing feels really good.
I hope you have a good shabbat and or weekend.
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