Guest guest Posted August 13, 2004 Report Share Posted August 13, 2004 My long response to Lee's question about Shabbat meals seems to hvae gotten lost. I don't hve the time to replicate it now so, I'll just get to the point: Try not to feel constrained by the form and content of meat-centered Eastern European meals. You can maintain the specialness of the day by having specific shabbat dishes that you don't make for ordinary days. The onion soup I posted yesterday is one of those. We always have it for seder, Rosh Hashana and many birhtdays. Imagine a soup so good that my teenage boy will volutneer to cut the onions so we can havae it more often. Specifically, baked pastas and other oven dishes (mousaka is great, see group archive)are recommended. Layer a tofu and vegetable stir fry on top of rice but leave any thickner out of the sauce. For lunch, try things that are good served at room temperature: quiches, pasta, grain or tofu salad. Sometimes we have a fancy cheese platter. Shabbat is the time to serve the recipes you admire but think are too expensive or fancy for an ordinary dinner. The main thing -- Enjoy! Shoshana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2004 Report Share Posted August 13, 2004 Thank you very much for your message, Shoshana. I definitely agree with you on comments on Shabbat meals, and I will also come back to this topic by posting more recipes. The archives of the are unfortunately not very correct (or rather do not give all the results of recipes that exist) As I mentioned before, I am working on the website of the group's recipe archive, and it does contain a section not only for every food categorie, but also for Holidays and Shabbat separately. What delays it a bit is the fact, that it is one website for both groups, meaning the " fleishig " recipes from " Jewish Cuisine " are present as well. In order to make it easier for everyone to navigate , the vegetarian and vegan recipes will have their own subdomain, so it is practically three different sites on one. That does take a bit longer, but will make it more logical and easier in the end to find a recipe without having to find out its not vegetarian or not vegan. Ouff! Sorry about your lost posting, but sometimes, postings show up after a few days. When did you send it? So, the topic " Shabbat meals " is not closed or ignored - just put a bit on the side until I am done with the website and have more time to come back to it. Gabriella , " shoshana_mz " <shoshana_mz> wrote: > My long response to Lee's question about Shabbat meals seems to hvae > gotten lost. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2004 Report Share Posted August 13, 2004 At 14:31 13/08/04, you wrote: >We focus on a traditional table with courses that consist of veg (OL) >friendly dishes in a traditional east European perspective. For >example… We generally have soup (fake chicken in the winter, fruit in the summer), melon (in season), a main dish (some kind of casserole), a kugel (apple/cranberry, carrot, rice, or noodle), and (sometimes) a hot side dish (potatoes, stuffing, ratatouille). These days we rarely make lunch since our synagogue's kiddush has improved. When we did, it was either a cold main dish salad or chummus, techina, and/or vegetarian liver with homemade pita to dip into same (we also used to have fake meat deli slices once in a while back when they were available), together with a cold salad side dish. Se'uda shlishit is leftovers. Homemade challa at all meals. Brandel in Jerusalem Ask me about my soon-to-be-published vegetarian freezer e-cookbook... Quote Link to comment Share on other sites More sharing options...
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