"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
While Ira would question the presumption around here, that he’s an emperor of any sort, indeed, his return after 2 weeks away means more than anything that we have to shuk shop – again – without him. Feh.
We have guests on Friday night and a shared lunch on Shabbat so there’s plenty of work to do. As longtime alternative eaters – think vegetarian, later vegan, briefly macrobiotic and now, a real mix – I constantly struggle against what I see as the “chicken and kugel” form of Shabbat meals. Don’t get me wrong, I loved chicken and kugel in my day but not every week.
Living in Brooklyn – not Flatbush – for as many years as we did, we had plenty of alternative and traditional eaters at our table who learned that a meal can consist of many different tasty elements, even if it’s not what they’d choose on a regular basis. If they went home and ate a snack, okay. I continue to believe in that. Of course, I want people to be happy and enjoy the range of what’s offered but I recognize that a meatless meal isn’t everyone’s thing and of course, tastes vary.
When we moved to Israel, the first thing I noted was that Shabbat eating tending toward the more traditional. The good news is it’s Israel. Everyone serves lots of salads but the meals are more protein, carb and a veg. We’ve adjusted a bit to this and lately have considered readjusting. It’s our house – enjoy the adventure.
That said, I’m considering something different for this Shabbat because what I’m really thinking about is – dessert. Let’s be real. Once you’ve eaten bread and spreads, some side salads, whatever starter is planned and a main, most are too full for dessert and that’s a real shame. A great dessert is a delightful thing and one should plan ahead and leave room! My middle son, who was a particular eater as a child would always make sure he left room and would announce as dessert was served, “the dessert drawer is now open.” Given that I live with an ice cream maker and we all like to bake, it seems prudent to leave room.
Salad course with bread
Zucchini/Fennel – braised with tomatoes and hot pepper. Trying a different prep here than my usual.
Eggplant – will try something new this week. Thinking of a sprightly sauté with onions and pomegranate syrup.
Stuffed veg – will buy
olives and pickles
Homemade humus – have to get the chickpeas today.
Fresh cherry tomato salad
Cuke salad with pomegranate seeds.
Salmon chowder. Planning a clear broth with pumpkin, mangold/chard greens, carrot and lemongrass leaves, ginger, garlic and onion. Will braise salmon into the chowder at the end. Best done for eating Friday night as the fish gets a bit too cooked over time when it’s reheated and served the next time. Still tasty though.
Dessert: I need Natan to decide but last week’s milk chocolate ice cream with Guinness and chocolate bits laced through was just fab. I’d like a nice cake of some sort – I’ve been in the mood for carrot and wasn’t content with last week’s last minute almond flour version we made so may try again. What goes well with carrot cake – cream cheese ice cream? Natan can do that. Done. I will stew some lovely figs with orange that have been sitting around unloved in the fridge.
Cauliflower – roasted and served with tahini and fresh herbs.
Veg pie. Last week’s onion, mushroom and pepper was quite popular and the saute was easy. Will do that again. Liked using just 3 portobellos – not too pricey – to a 1/2 kilo of mushrooms, 2 peppers and a mess of onions. A hint of cheese on top – no crust necessary.
Sweet – waiting for info from my host
Stewed figs with pears. I’ll add lemon peel and maybe a hunk of ginger for fun, or even some candied ginger.
Apple/pear crisp. Everyone’s seasonal favorite. I’ll do an almond meal topping with sliced nuts.