Friday, July 29, 2011

7-29-2011 A Beautiful Shabbat Lunch

Originally we had planned on having a big group of friends over for Shabbat lunch tomorrow. I sadly had to cancel this plan because my 2 year, CJ, spiked a fever today. Always something!

I had already planned an elaborate menu, and I was super excited about it. I am still going to make a very similar lunch for just us, but it will be somewhat scaled down.

Here is my menu for tomorrow:

First Course:

1. Challah
2. Poached Salmon, recipe below, served with
3. Green Goddess Sauce, recipe below
4. Kittencal's Greek Salad, recipe below

Second Course:

5. Crock Pot Meat Roast with potatoes

Third Course:

6. Brownies and Fruit


Poached Salmon

Salmon filet  
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemon
Several sprigs of parsley
1-2 bay leaves
salt to taste
1 cup dry white wine
Juice of half a lemon
Fill a large skillet with the carrot, onion, sliced celery, lemon, parsley and bay leaves.

Add the fish, cold water to cover, salt to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.

Adjust heat to simmer and let fish cook for 5 minutes.

Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon will be perfectly done. It is delish served either hot or cold, although I'm serving it cold at lunch tomorrow.


Green Goddess Sauce

This sauce/dressing gets it's name from it's green color. It goes great with an iceberg wedge, or can be used as a salad dressing for any salad.
2 cups mayonnaise
4 anchovy fillets, minced
1 green onion, chopped
2 t. chopped fresh parsley
2 t. chopped fresh chives
1 T. tarragon vinegar
1 t. chopped fresh tarragon (or 1/4 t. dried tarragon)

Place all of the above ingredients into a food processor or blender, or use an immersion blender. Mix until smooth and all blended.


Kittencal's Greek Salad

If you are wondering who Kittencal is, she is a famous recipe contributor on (formerly She now has her own website:
All of the recipes she has contributed have been rated 5 stars by thousands of people, including this Greek Salad. I'm leaving out the feta cheese since I'm serving a meat meal.

1 C. olive oil
2 lemons, juiced
2 t. dried oregano (use up to 2 t. more if you like)
2 cloves garlic
1 t. dried basil
2 T. red wine vinegar
1/2 t. salt
1 t. sugar
1/2 t. freshly ground black pepper

1 large head romaine lettuce, chopped
1 large tomato, diced
1 cucumber, peeled, seeded and sliced
1 bell pepper, cut into thin rings
1/4 red onion, very thinly sliced
1 C. Kalamata olives
8 oz. feta cheese, crumbled

To make the dressing: place the olive oil, lemon juice, oregano, garlic, basil, red wine vinegar, salt, sugar,  and pepper in a jar with a lid, screw on the lid, shake to emulsify. Even better would be to use an immersion blender until it is emulsified. Chill in the fridge for a few hours before serving to allow the flavors to mingle.

In a large salad bowl place the romaine lettuce, tomato, cucumber, bell pepper, onion, olives, and feta. Pour some of the dressing over and toss to combine. Serve immeadiately.


I hope you have a nice weekend!

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