This is going to be a really fun shabbat as our friends from New York are staying with us. We will be doing a ton of eating between tonight and tomorrow, so I need to be sure there will be plenty of food.
Tonight we are having:
2. Tomato Gefilte Fish
3. Caesar Salad- I think I may of perfected the recipe! See below
4. Cabbage Salad
5. Matzah Ball Soup
6. Pollo Aljibe- see recipe below
7. Roasted Yukon Gold Potatoes
8. Steamed Green Beans
9. Pumpkin Cake
11. Cantaloupe and Honeydew Melon
Caesar Salad Perfected
I am forever perfecting my recipe. Here is the latest:
Dressing: Makes enough for 2 large salads
1 C. Mayo
3 T. water
2 T. olive oil
1 1/2 T. lemon juice, freshly squeezed
2-3 cloves garlic, depending on how garlicky you like it
2 t. sugar
1/2 t. black pepper
1/2 t. salt
1/4 t. dried parsley
1 T. worcestershire sauce
1 T. dijon mustard
1 T. red wine vinegar
1/2 t. onion powder
2 heads of hearts of Romaine, washed, dried, and cut in small pieces
1 recipe croutons:
5 slices, day old bread, I used challah, great way to use up leftover challah
1/2 t. dried oregano
1/2 t. dried parsley
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. kosher salt
1/4 c. olive oil
Preheat oven to 425 degrees.
Cut the bread into cubes. Toss in a large bowl with all of the ingredient.
Place on a sheet pan. Bake for 8-10 minutes, until crisp. Let croutons cool at room temp before using
Place the lettuce and croutons in a large bowl. Pour some of the dressing over, and toss to coat. Serve immediately.
This is my take on the amazing chicken they serve at one of my favorite restaurants, La Duni. The last time I ate there, I summoned the chef from the kitchen, and she divulged the ingredients for this chicken to me, true story.
2 C. champagne
1 large orange, juiced with pulp
4 cloves garlic, minced
1 shallot, minced
1 chicken, 8 pieces cut up
salt and pepper
Preheat oven to 350 degrees. Place the chicken in a baking dish. Sprinkle with salt and pepper.
In a small sauce pan bring the above ingredients to a boil. Lower heat to simmer until reduced by half. Pour over the chicken. And place in the oven uncovered. Bake for 1 1/2 hours until the skin is carmelized.
I'm also making a feast for our lunch tomorrow:
2. Chilled Salmon with Dijon Dipping Sauce, see recipe below
3. Asian Spinach Salad, see recipe below
4. Corn and Black Bean Salad, recipe below
5. Egg Salad
6. Same Desserts as Friday Night
Chilled Salmon with Dijon Dipping Sauce
This recipe is light and perfect for a hot day. It comes from Quick and Kosher by Jaime Geller. I almost got to see Jaime Geller demonstrate this recipe at an event, except I had to go to the hospital instead. I was 21 weeks pregnant and all of the sudden got a lot of contractions, thank G-d it was nothing.
8 salmon fillets, about 2 pounds
1 tablespoon dried dill flakes (or 2 tablespoons minced fresh dill)
1 tablespoon dried parsley flakes (or 2 tablespoons minced fresh parsley)
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup light mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon lemon juice
1 teaspoon prepared minced garlic
1 tablespoon chopped fresh dill
1/4 teaspoon sugar
1/4 teaspoon pepper
Preheat oven to 450 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
Rinse fillets and pat dry. Place in prepared pan.
In a small bowl, mix the dill, parsley, salt and pepper.
Sprinkle seasoning mixture over each fillet.
Bake, uncovered, at 450 degrees for 12 to 15 minutes or until desired doneness.
While salmon is cooking, prepare sauce. Place all ingredients in a bowl and mix well to blend.
Chill salmon and sauce separately in refrigerator for at least 2 hours before serving. Serve sauce on the side.
Asian Spinach Salad
This recipe is from Kosher by Design, everyone loves it!
6 T. olive oil
3 T. rice vinegar
3 T. sugar
3 T. soy sauce
1 T. olive oil
1 package ramen noodles, seasoning packet discarded
1/4 C. sesame seeds
1/2 C. sliced almonds
12 oz. fresh baby spinach
Mix the ingredients for the dressing in a jar with a lid. Shake until emulsified.
In a saute pan heat the olive oil over medium heat. Add the noodles, sesame seeds, and almonds. Saute until toasted, stirring constantly, making sure not to burn. If making this part in advance, store this mixture in an airtight container in the refrigerator.
Before serving, toss the spinach with the dressing. Sprinkle with the noodle sesame almond mixture.
Black Bean Corn Salad
This is the second time I am posting this, it is a winner!
3 T. apple cider vinegar
1 1/2 T. olive oil
1 T. dijon mustard
3/4 t. salt
2 T. honey
pinch black pepper
4 green onions, thinly sliced
1/4 red bell pepper, finely diced
1 can corn, drained
1 can black beans, drained and rinsed
In a medium salad bowl, mix together apple cider vinegar, olive oil, dijon, salt, honey, and green onions. Add the bell pepper, corn, and black beans. Stir to combine dressing and corn and beans completely. Cover and place in refrigerator for at least 30 minutes, to allow flavors to come together.
As you can see, I have a ton of work to do even though I'm already halfway done.
Have a great weekend, and great Shabbat!