Shabbos lunch ideas - Pesach cholent?

enneamom

Tue, Mar 19 2013, 5:47 pm

Pineapple wrote:

enneamom wrote:

I've heard of adding almonds to the cholent. Strange as it sounds, they cook to a bean-like consistency and taste.

Would this work on the stove?

You mean on a blech as opposed to a crock pot? Sure.

5S5Sr7z3

Tue, Mar 19 2013, 8:40 pm

My kids look forward to Pesach cholent all year. I saute some onions and garlic, brown a few different kinds of meat (beef stew cubes, flanken, etc), add lots of cubed potatoes, water, and spices, and let it simmer all night.

thanks

Tue, Mar 19 2013, 11:15 pm

Sometimes I make what we call Irish chulent. Cornbeef, cabbage (or sourkraut), and potatoes. Just add water. I doesn't slice, but the meat is soft and you break it up.

raizy@b

Tue, Mar 19 2013, 11:35 pm

I usually make pesach cholent with a lot of sautéed garlic and onions, meats and diced potatos. What effect does the shredded potato give to the cholent? Sounds good!

OOTBubby

Wed, Mar 20 2013, 8:12 am

raizy@b wrote:

I usually make pesach cholent with a lot of sautéed garlic and onions, meats and diced potatos. What effect does the shredded potato give to the cholent? Sounds good!

I add shredded potato and zucchini to thicken it and give it more of a "cholent" texture.

sleepwalking

Wed, Mar 20 2013, 8:21 am

ra_mom wrote:

Shred potatoes. Layer cholent with shredded potato layer on top sprinkled with salt. Do not add egg or water.
Thanks releez!!
Yum!

Can you explain Ra_mom? I have a shabbes platte, how will that work?

realeez

Wed, Mar 20 2013, 8:35 am

ra_mom wrote:

Shred potatoes. Layer cholent with shredded potato layer on top sprinkled with salt. Do not add egg or water.
Thanks releez!!
Yum!

Glad you enjoy!

cinnamon

Wed, Mar 20 2013, 12:42 pm

sleepwalking wrote:

ra_mom wrote:

Shred potatoes. Layer cholent with shredded potato layer on top sprinkled with salt. Do not add egg or water.
Thanks releez!!
Yum!

Can you explain Ra_mom? I have a shabbes platte, how will that work?

I would also like an explanation on this, thanks!

willow

Wed, Mar 20 2013, 12:59 pm

OOTBubby wrote:

boysrus wrote:

Hi!

Just trying to plan my menu for this coming shabbos and Shabbos chol hamoed.
What can I make for lunch, cholent is a bit lacking without barley and beans I find. Any suggestions? Btw, no gebrokt ideas please!
TIA

Instead of the barley & beans, I grate a few potatoes & zucchini to give it some thickness. This rest is meat, onions, garlic, potato chunks.

I love the zucchini idea. Does it give the stew a weird flavor?

Tamiri

Wed, Mar 20 2013, 1:06 pm

ra_mom wrote:

Shred potatoes. Layer cholent with shredded potato layer on top sprinkled with salt. Do not add egg or water.
Thanks releez!!
Yum!

What temp. Anyone?

OOTBubby

Wed, Mar 20 2013, 4:14 pm

willow wrote:

OOTBubby wrote:

boysrus wrote:

Instead of the barley & beans, I grate a few potatoes & zucchini to give it some thickness. This rest is meat, onions, garlic, potato chunks.

I love the zucchini idea. Does it give the stew a weird flavor?

No, it really has no taste of it's own (I peel it); it just absorbs the other flavors and thickens it.

realeez

Wed, Mar 20 2013, 5:26 pm

cinnamon wrote:

sleepwalking wrote:

ra_mom wrote:

Shred potatoes. Layer cholent with shredded potato layer on top sprinkled with salt. Do not add egg or water.
Thanks releez!!
Yum!

Can you explain Ra_mom? I have a shabbes platte, how will that work?

I would also like an explanation on this, thanks!

My original pesach cholent was a yapchick - layered meat and bones and then grated onions and potatoes. One regular week, I realized I had some grated potatoes that stayed behind in the processor but my kugel was in the oven already so not wanting to wasted, I packed it on top of my regular cholent and it got nice and crusty!

whirlwind

Wed, Mar 20 2013, 7:20 pm

I do the potato kugel/meat in the oven. Prepare potato kugel batter. Sauté onions and brown a few strips of flanker or other meat. Layer in TALL 9x13 potato kugel then meat/onions then potato kugel. Cover tightly, bake 400 for 2 hours. Before shabbos place in oven on 200 with another 9x13 pan under it half filled with water. Tastes delicious!

sleepwalking

Thu, Mar 21 2013, 6:09 am

realeez wrote:

cinnamon wrote:

sleepwalking wrote:

ra_mom wrote:

Shred potatoes. Layer cholent with shredded potato layer on top sprinkled with salt. Do not add egg or water.
Thanks releez!!
Yum!

Can you explain Ra_mom? I have a shabbes platte, how will that work?

I would also like an explanation on this, thanks!

I'm very very tired and I still didn't understand how you do it embarrassed

. Also I have an electric shabbos platta for Pesach Will it be good on that or will it burn?

Last edited by sleepwalking on Thu, Mar 21 2013, 6:42 am; edited 1 time in total

ra_mom

Thu, Mar 21 2013, 10:01 am

Tamiri wrote:

ra_mom wrote:

Shred potatoes. Layer cholent with shredded potato layer on top sprinkled with salt. Do not add egg or water.
Thanks releez!!
Yum!

What temp. Anyone?

See realeez's exact instructions.
http://imamother.com/forum/vie.....atoes

Last edited by ra_mom on Fri, Apr 18 2014, 12:15 am; edited 1 time in total