Wednesday, November 10, 2010

Hosting my first Shabbat!

Shabbat is observed a few minutes before sunset each Friday evening!
This Friday, we're having friends over and attempting to host our very first Shabbat!



They are bringing the Challah and Kosher wine, while I'm going to attempt a few recipes I've been dying to try out myself.
  • Butternut Squash Soup (my Susie's recipe)
1 Tb. Olive oil
1 large butternut squash (about 3 pounds),
halved and seeded
¾ tsp. salt
¼ tsp. freshly ground black pepper
6 cloves garlic
4 thyme sprigs
3 Tb. Unsalted butter
1 large yellow onion, chopped
3 shallots, chopped
4 C. chicken or vegetable broth
¼ C. heavy cream
Preheat an oven to 375º. Line a baking sheet with parchment paper. Rub the olive oil over the cuts side of the squash and season with a ¼ tsp. of the salt and 1/8 tsp. of the pepper. Place the squash cut side down, on the prepared pan. Tuck the garlic cloves and thyme sprigs under the cavity of the squash. Roast the squash 50-60 minutes, until soft and caramelized. Remove from the oven and let cool. Reserve the garlic cloves and discard the thyme. Scoop the butternut squash flesh from the skin, coarsely chop, and set aside.

Melt the butter in a dutch oven or soup pot over medium high heat. Saute the onions and shallots for 7-10 minutes, until they begin to brown. Add the roasted butternut squash, the reserved garlic cloves, and the remaining tsp. salt and 1/8 tsp. pepper and sauté for 5-7 minutes, until the squash begins to caramelize and stick to the bottom of the pan. Pour in the chicken stock, bring to a boil, then decrease the heat to a simmer and cook for 15 minutes. Puree the soup until smooth with a hand held blender or a food processor. Return it to the pan if necessary and stir in cream. Taste to adjust the seasoning.

To serve, ladle hot soup into warmed shallow bowl, dollop with ½ tsp. crème fraiche.
  • Warm Quinoa & Apricot Salad (Estancia Spa in LaJolla recipe) 
2 cups quinoa, uncooked
1 cup cashews, toasted, coarsely chopped
6 tbsp crystallized ginger, coarsely chopped
1/2 cup apricots, dried, chopped
1/2 cup golden raisins
1/4 cup orange juice, fresh squeezed
1 cup baby spinach, packed, stemmed
2 tsp salt, kosher
1 tbsp black pepper, fresh cracked
2 tsp cardamom, toasted, ground fine
3 tbsp olive oil, extra virgin
1.  Bring a large pot of salted water to a boil.
2.  Add the quinoa and cook until the grains are translucent and tender (there should no longer
be a white dot of uncooked starch in the center), approx. 11 to 14 minutes.
3.  Drain thoroughly in a fine-meshed strainer.
4.  Spread the quinoa out on a large platter to cool.
5.  Once cool place quinoa in bowl and add cashews, ginger, apricots, raisins and baby spinach.  Toss until well mixed. 
6.  Stir in orange juice and season to taste with salt, pepper and cumin. 
7.  Drizzle with olive oil and stir well.  Serve warm
  •  Some sort of special white fish- Sea Bass, Halibut or Sole
Looking forward to embracing my Jewish heritage and enjoying good food with good friends.


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