So here it is Thursday night and I'm finally motivated to get back to my cooking on Thursday night instead of leaving it all to Friday. I'm also looking forward to a new recipe of lentil walnut pate'(vegetarian liver). Fish and soup already up and cooking ,my brownies are finished my challah is rising and my chocolate chip cookies are in the oven. Here is my menu I hope to post some pictures of my finished products tomorrow.
FRIDAY NIGHTGefilte fish, chicken soup with beef & marrow bones, french roast with a mirin , miso braise, broccoli rabe, potato kugel, Israeli green beens, and roasted cauliflower & tomatoes.
SHABBAT LUNCH
Eggs & onion(raw & caramelized), lentil walnut pate, chulent, spicey miso roast chicken, coleslaw, cucumber salad, tomato salad, tahina(recipe to follow).
Whole wheat challah, brownies, chocolate chip cookies.
Tahina
1 15 oz can of Tahina/sesame paste.
2 Cups cold water
1 -2 tsp salt
4 cloves garlic chopped finely
1/4 - 1/2 cups chopped parsley
Juice of two lemons.
Place sesame paste in large mixing bowl. Using an electric mixer, on a low setting, slowly add the salt into the sesame paste. Slowly add 1.5 cups of water to the paste with the electric mixer. Be aware that the paste will thicken as you add more water, until you reach a saturation point and it will begin to loosen up. Incorporate the garlic (whisking away with the electric mixer). Add the parsley then the lemon juice. At this point you will mix in the rest of the water until it reaches the desired consultancy.
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