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-> Yom Tov / Holidays
-> Pesach
chocolate moose
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 Tue, Apr 15 2008, 3:21 pm
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What are your cooking plans?
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chocolate moose
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Tue, Apr 15 2008, 4:19 pm
For the first days, I tentatively (big word) am making the following:
Big chicken soup, freezing most
Fish - baking half gef fish, half salmon gef fish, frozen in two bekelach, sweet & sour salmon
Making tomato pesto for the fish course, will post recipe IYH
Meatloaf, meatballs - freezing half for end days
Chicken - baking in pan with cut up potatoes, squash, carrots
Side dishes:
Toasting nuts for salad
Ratatoulle - may or may not freeze half
Making tomato sauce, freezing all
Fresh salad - greens with homemade dressing, and either pears or mango or oranges for fun
Beet orange salad
Cucumber salad
Sweet potato pie - possibly freezing half
For Shabbos Hagadol - egg salad, tuna salad, maybe potato salad; cholent
For Sedorim, all the simonim, obviously
Desserts, snacks
Apple pear sauce
Brownies from Momof3, banana muffins, Appel crumb cake from our board last year
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tovasmom
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Tue, Apr 15 2008, 4:40 pm
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Personally, I'm looking to keep everything as simple as possible so if anyone has any suggestions for simple sides which look like I potchked but I really didn't.......
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red sea
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Tue, Apr 15 2008, 4:48 pm
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it depends on your definition of patchka. spice and spirit recipe for classic beet vinigarette gets a 5 star rating here. (Its basically cubed potatoes and beets with a really good dressing.)
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chocolate moose
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Tue, Apr 15 2008, 4:57 pm
for that, though, you have to peel and cook the beet, then cut them either by hand or with a food proc.
that's level 2 for me !
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red sea
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Tue, Apr 15 2008, 5:03 pm
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cm, when you post the tomato pesto recipe can you also plz include directions to make tomato sauce? tia.
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rachel19977
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Tue, Apr 15 2008, 5:53 pm
[quote]Brownies from Momof3,[/quote]
Where is this brownie recipe to be found?
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justanothermother
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Tue, Apr 15 2008, 6:11 pm
Ratatoulle
Please post a recipe.
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shalhevet
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Wed, Apr 16 2008, 12:35 pm
OK, I think I've got a menu:
Fri night:
salmon
chatzilim salad
marianated veg salad (thanks Tamiri)
cucumber salad
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chicken soup
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chicken with parsnips and carrots (new recipe from an Israeli book)
potato kugel
green salad
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Pesachdik cookies (I'll see what I make in the end)
Shabbos I:
pittot
tuna salad
Shabbos II (Shalosh seudos version 1)
pittot
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mussaka
potato kugel
salad
marianated salad
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Pesachdik cookies
Shabbos III (Shalosh seudos version 2)
kugels for snacking on: potato, vegetable, and apple, plus salads
Seder night:
egg in salt water
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chicken as before
pot kugel and salads
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cookies
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afikomen
YT day (we only have one day)
mock chopped liver (chatzilim)
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chicken soup
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meat goulash
ratatouille (thank you choc moose)
salads
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cookies, or maybe I'll make something more exciting (any ideas?)
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drumjj
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Wed, Apr 16 2008, 12:43 pm
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shalhevet u could make fruit compot or frozen fruit desert?
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rachel19977
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Wed, Apr 16 2008, 1:26 pm
chocolate:
Can you post your brownie recipe if it does not require more then 3-4 eggs?
________________________
Shalhevet:
Sounds good!
Can you post your recipe of Potato Kugel?
And your mock eggplant liver salad? That sounds interesting!
What # of meat are you using for the goulash?
My DH bought over meat #2, 4, 6, 7.....!!!! I have only used 5 & 8 before, so these are bizzare to me I don't know how to cook them!
Thanks!!!!
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sarahd
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Wed, Apr 16 2008, 1:44 pm
This was supposed to be our menu, but due to circumstances it'll probably be even simpler.
Shabbos night
Gefilte fish
Chicken soup with lukshen
Boiled chicken from soup
potato kugel
cucumber and beet salad
compote
Day
Gefilte fish (1st seuda)
Eggs with onions (shalosh seudos)
Yapchik
foshirt
potato salad
cucumber salad
chocolate mousse cake
1st Seder
falshe fish
chicken soup with lukshen
flanken
apple kugel
carrot-zucchini kugel
salad
compote
1st Day
chow mein on a chremsel
creamed vegetable soup
brisket
mashed potatoes with onions & gravy
salads
pears in wine sauce with nut cream
2nd Night
falshe fish
chicken soup with lukshen
dark chicken cutlet in wine sauce
carrot-zucchini kugel
apple kugel
beet salad, celery salad, cucumber salad
compote
2nd Day
chicken mango salad
veal roast
mashed potatoes with onions
sweet carrots
kohlrabi kugel
apple crisp
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red sea
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Wed, Apr 16 2008, 1:46 pm
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sarahd, how do you make the chicken mango salad? sounds good.
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sarahd
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Wed, Apr 16 2008, 1:48 pm
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red sea, could I have the dressing recipe for the vinaigrette?
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Tamiri
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Wed, Apr 16 2008, 1:52 pm
| rachel19977 wrote: |
My DH bought over meat #2, 4, 6, 7.....!!!! I have only used 5 & 8 before, so these are bizzare to me I don't know how to cook them!
Thanks!!!! |
I am posting this from an article I once summarized for our food group:
#2 in Hebrew: Rifaan, Tzlaot.
Ynet says for cooking in sauce, roasting in a net, for cholent and for grinding.
The JP says suitable for slow-roasting, e.g. pot roast and braising.
Known in the U.S. and U.K. as chuck or blade, in France as basse-cote.
Make great goulash with this cut.
#4 in Hebrew: Katef, Katef Mercazi.
Ynet says for pot roast, cooking in sauce, goulash and grinding.
The JP says pot roast and braising, known as rib or back rib in the U.S. and U.K.
Plates de cote to the French.
#6 in Hebrew: Falshe, Fillet Medumeh.
Ynet says for pot roast and cooking in sauce.
The JP says nothing but that it's good for the same as #4 and #5.
#7 in Hebrew: Polo (folo?), Shrir Hazroa or simply Shrir
Ynet says for goulash, soup, cholent; with a bone -osso bucco.
The JP just says suitable for soup.
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chocolate moose
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Wed, Apr 16 2008, 1:58 pm
as requested
Momof3's Passover Brownies
4 eggs
1 1/2 cups sugar
1 cup oil
1 cup potato starch
4 T cocoa
Mix and bake at 350 for an hour in 9 by 13 pan. Double for 11 by 15.
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chocolate moose
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Wed, Apr 16 2008, 1:58 pm
posted, double request
Ratatouille (Passover)
from purple spice and spirit cookbook, posted on request
2 cut up onions
oil for frying
4 zucchinis, sliced
2 eggplants cubed
6 tomatoes, cut up
1/2 cup water
salt to taste
sugar, if desired
Sautee onions and add the zucchini, eggplants, tomatoes and water and bring to a boil. Let cook about an hour, stirring often. uncover last 15minutes to allow liquid to reduce. Add seasonings.
Makes 10-12 servings.
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red sea
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Wed, Apr 16 2008, 2:05 pm
| sarahd wrote: | | red sea, could I have the dressing recipe for the vinaigrette? |
sure
scrub 8 potatoes, 3 carrots & 6 beets.
cover with water and cook til soft. (take out the potatoes and carrots when they are ready, the beets will take longer.)
let them cool, peel. Cube the potatoes and beets.
peel and dice hte carrots.
dice 4 scallions and 3 sour pickles.
mix everything together.
dressing;
1 T salt
3 T sugar
1/3 C lemon juice or vinegar
1/4 C oil
1/4 t pepper
add dressing & toss well.
Chill and serve. (It is good cold or at room temp after its been chilled)
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Raisin
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Wed, Apr 16 2008, 2:19 pm
we are making:
fri night
challa
chatzilim
chicken soup
chicken and potatoes
salad
day
challa/pita with chatzilim
cholent
1st seder (the big one)
fried gefilta fish patties
israeli salad
cole slaw
chatzilim
pot roast
veg kugel
ratatouille
quiche for vegetarians
cake (bought, our family won't eat it)
watermelon
thats as far as ive got
I'll also make
butternut squash soup
chicken soup
chicken balls
sweet potatoe pie
turkey roll
and we'll eat that at various intervals. I'll cook food fresh if needed.
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shalhevet
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Wed, Apr 16 2008, 2:29 pm
| rachel19977 wrote: |
________________________
Shalhevet:
Sounds good!
Can you post your recipe of Potato Kugel? |
3 cups grated pots (drain them well)
3 tblspns grated onion (I use more)
4 tblspns oil
3 eggs
1.5 tspns salt
1/8 teaspoon pepper
1/3 cup pot flour
Beat eggs. add other ingredients. Bake for about ten minutes on high oven, and then 180o for about another 50 minutes.
I am going to triple or quadruple this.
| Quote: | | And your mock eggplant liver salad? That sounds interesting! |
1 lge aubergine/ eggplant
salt
2 lge onions
4 hardboiled eggs
pinch of pepper
Wash eggplant well, and cut off ends. Bake or grill (you can also do this on the gas flame on silver foil) until soft. Fry the finely chopped onions. Peel the eggplant and add pieces to fry with the onion. Add other ingredients and puree until smooth.
| Quote: | What # of meat are you using for the goulash?
My DH bought over meat #2, 4, 6, 7.....!!!! I have only used 5 & 8 before, so these are bizzare to me I don't know how to cook them!
Thanks!!!! |
I don't know. We bought tzli katef because it was on offer at Barkol. In my experience all the cheap cuts are great for a long, slow cook as goulash. If you want to roast, you need the more expensive cuts.
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