[Sca-cooks] Period substitute for tomatoes?
judith at ipstenu.org
Fri Aug 21 09:36:07 PDT 2009
On Aug 21, 2009, at 11:12 AM, Susan Fox wrote:
> A Drizzle of Honey : The Lives and Recipes of Spain's Secret Jews by
> David M. Gitlitz and Dr. Linda Kay Davidson. Which also addresses
> Aldyth's "new challenge" thread as well, come to think of it.
I've got it on hold at the local library. Next month, I should be able
to get my hands on it. :)
> In the meantime: what do you usually cook at home for the Sabbath?
It varies depending on the season, what's on sale, and my mood. I'm
not the girl who cooks the same gefilte fish (Ashkenazi, yo), chicken
soup, and brisket or schnitzel every week!
Last week when it was so bleeding hot here, I gave standard kiddush
(grape juice with pita; I like it better than challah), homemade
hummous, store-bought baba ghanouj, techina, a mushroom salad, and
some ice cream for dessert. Lunch and dinner the next day were the
same, with the addition of Israeli salad at lunch and tabbouleh for
seudat shlishit (third meal). Snacks were handfuls of fresh cold
grapes from the fridge, which I sometimes put in the freezer for
fifteen minutes first, just to give them a little more cooling power.
This week it's a bit cooler, and I'm planning on cooking for my own
household plus a friend, her husband, and their three kids. So I'm
baking a turkey biryani with julienned carrots, some raisins,
sultanas, cherries, and currants. I'll get the fruits and vegetables
out and mix them into some Iraqi style rice, and serve the turkey
sliced on a bed of the rice. Dessert will be brought by my friend, and
it'll probably involve a gluten-free apple-oat crumble and some soy
"ice cream," because she enjoys making that.
If I feel lazy, but it's cool enough that I don't mind cooking, I
often toss a frozen chicken into a cotton mesh bag in the crock pot in
the morning. I cut a red or white onion into eighths, add about three
stalks of celery, a couple of carrots, and chicken or vegetable broth
(usually canned, I confess, if I'm feeling this lazy!). Then I add my
spices -- pepper, fresh parsley or cilantro (coriander leaf), some
za'atar, a spoonful of sesame seeds and/or sesame oil -- and let that
cook from about noon until the next day. I also prepare millet in my
rice cooker (1 C millet, 3 C water), and when it's done, just stick it
right in the fridge. When lunchtime rolls around the next day, I give
everyone a scoop of cold millet from the fridge, then pour soup broth
and vegetables on top. The millet cools down the soup to edible
temperature so that people don't have to blow on every spoonful.
Saturday dinner is more soup, but this time with the meat as well.
Leftover meat makes the basis for lunches the following week. (For
Friday night dinner, on these lazy days, I buy kosher sushi at the
shop three blocks from my place, YUM.)
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