I vote we leave it variable, but suspend the "you must already have it in your kitchen" clause. For the base ingredient only.
Posts: 9866 | Registered: Apr 2002
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That's why we have the substitution rule for people with dietary restrictions.
I'm going to have to substitute something for the Matzah myself since I'm gluten intolerant. I'm sure both rivka and Tante are experienced in making substitution for for non-Kosher ingredients. I trust them to make a reasonable choice.
Posts: 12591 | Registered: Jan 2000
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posted
As a point of clarification, particularly for our Jewish participants, although we are talking about a "5 course meal" this is strictly a metaphor. It is not anticipated that the dishes you make in the 5 rounds would ever be served together as a single meal.
In other words, worrying about whether the dish you make in round 2 would go (either by Kosher laws or simply as a matter of taste) with what you make in any other round is stretching the metaphor further than intended.
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posted
Our grocery store had not a single crumb of matzah. There was a big empty space on the shelf where it usually is. I bought a box of Lavosh, on the theory that it's also a big dry cracker-like substance and that it sits next to matzah (or the space matzah should be) on the shelf.
Posts: 9866 | Registered: Apr 2002
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quote:Originally posted by dkw: I vote we leave it variable, but suspend the "you must already have it in your kitchen" clause. For the base ingredient only.
Seconded.
quote:Originally posted by dkw: I wonder how often matzah and shrimp are ever used together. I'm guessing not very.
Probably not. Ironically, the matzah messes more with some of the things I was contemplating than the shrimp (or what I plan to substitute) does.
quote:Originally posted by The Rabbit: In other words, worrying about whether the dish you make in round 2 would go (either by Kosher laws or simply as a matter of taste) with what you make in any other round is stretching the metaphor further than intended.
Clarification appreciated.
quote:Originally posted by dkw: Our grocery store had not a single crumb of matzah. There was a big empty space on the shelf where it usually is.
Shocking. It must be an usually popular time to buy it. Good thing I already have some.
quote:Originally posted by dkw: I bought a box of Lavosh, on the theory that it's also a big dry cracker-like substance and that it sits next to matzah (or the space matzah should be) on the shelf.
posted
Well, the time she posted at was only very shortly after Pesach would have been over (full dark, not sunset) in her area. So it was probably still Pesach. Then again, very few people who buy matzah for Pesach would have done so anytime after Friday afternoon/evening.
Posts: 32919 | Registered: Mar 2003
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posted
By me, the stores mark down their matzah right after Pesach, so we (and I know some non-Jews, too, who like the stuff) stock up on it.
I'm debating whether I should use that ersatz, kosher, surimi-type "shrimp", or substitute something else entirely, like some other kind of fish or chicken.
posted
I suspect that our friends who invited us to their seder last week would spot me a couple peices if they have any left. But I think that the way I'm going to end up using it it won't make any difference anyway. (It's slightly more integrated into the dish than "serve with matzah/lavosh on the side," but not much.)
Posts: 9866 | Registered: Apr 2002
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¼ c olive oil 1 small butternut squash Salt & pepper
1 ½ T minced shallot ½ T red pepper flakes 1 lb raw shrimp, peeled & divined
2 large parsnips, peeled and shredded 4 green onions, slivered 1 small sweet red pepper, slivered Lime vinaigrette salad dressing ( I used Newman’s Own, but you could make a homemade vinaigrette with lime juice.)
4 large matzah or other flat crackers (I used 5” Lavosh circles, because the grocery store was out of matzah)
Chop, grate, mash or otherwise reduce mango to a chunky pulp. Combine mango, honey, & lime juice in a saucepan and simmer over medium-low heat until reduced to a sticky glaze. (When you trail a spoon through the pan it should leave about a 2” trail behind it before the glaze fills it in.)
Divide glaze in half. To one half add ¼ c olive oil. Slice a small butternut squash into pieces ¼ inch thick and toss in olive oil glaze mixture. Spread on a baking sheet and sprinkle with salt and pepper. Roast at 375 for 30 minutes, flipping the pieces halfway through.
To the other half of the glaze add the minced shallots and red pepper flakes. Toss with the shrimp and cook. If it were warmer out I would have grilled the shrimp, but since it wasn’t, and I was in a hurry I just cooked them in the glaze in a wok.
Chill the roasted squash and the shrimp.
Mix the shredded parsnips and slivered onion & red pepper. Toss with enough dressing to just moisten. Put a pile of the parsnip mix on each cracker. Top with squash slices and shrimp.
Posts: 9866 | Registered: Apr 2002
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posted
How long do we have to get our recipe here? I was planning on cooking Friday, and posting it on either Friday, Saturday night or Sunday.
Posts: 10397 | Registered: Jun 2005
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posted
It was a week last time from the time the list was posted until I got my recipe up. I don't think we're really big on deadlines.
Posts: 9866 | Registered: Apr 2002
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posted
I think that anything you would have in the house if you hadn't just run out is okay. Especially if it's something you would be buying anyway, whether you were doing the recipe challenge or not.
Posts: 9866 | Registered: Apr 2002
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posted
I'm glad you say so. Because the parsnip and chocolate chip salad was going to be pretty gruesome.
Posts: 10397 | Registered: Jun 2005
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posted
If it were the dessert course you could make a carrot cake only with parsnips and add chocolate chips. Or a quick-bread ala zuchinni bread or bannana bread with chocolate chips.
Posts: 9866 | Registered: Apr 2002
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Pickled Vegetables with "Shrimp" and Crunchy Spiced Topping
For the pickled vegetables:
2 parsnips, peeled and julienned 2 green mangoes, peeled and cut into dice a piece of a daikon radish, peeled and julienned 1/2 jicama, peeled and cubed Shredded green cabbage
Three days before serving, combine all these in a plastic zipper bag with 1 1/2 cups of rice vinegar and a teaspoon of salt. Squoosh the air out of the bag so that the veggies are immersed in the vinegar. Stow this in the refrigerator, and every now and then, turn the bag over and give it a squish.
After three days, add the tasty seasonings to the zipper bag: 1/2 cup spicy preserved lemons, seeds picked out and coarsely chopped; 1 Tbsp Pilpul Tsuma (Spicy chili and garlic spread, the jar says); 1 tsp ground ginger, 1 1/2 tsp sugar, 1/3 cup fat free zesty garlic salad dressing. Squish all this around in the bag and put it back in the refrigerator.
For the Crunchy Spiced Topping:
Bisect a butternut squash and scoop out the seeds. Pick out any squashy bits and strings and rinse the seeds well in a strainer, until they are nice and clean. Spread in a single layer on a baking sheet and toast in a 350 degree oven for 10-15 minutes, or until browned and crispy. I was going to peel the shells off the seeds, but it turns out the shells are nice and crispy when toasted, so I left them on.
In a bowl, combine the following:
2 cups matzah farfel (that's just matzah crumbled up to pieces a little bigger than rolled oats) 1 whole raw egg 1 raw egg white 1/2 tsp allspice 1/2 tsp ground ginger 1/4 tsp cayenne pepper 1/2 tsp kosher salt 2 tsp brown sugar The toasted butternut squash seeds
Heat a dry skillet over high flame and dump in the matzah mixture. Stir it until it becomes lightly browned and very crunchy, then remove from the heat.
For the shrimp, I used a package of kosher pseudo-shrimp surimi. The pieces are pretty big, so I cut each "shrimp" in three: the skinny end got lopped off about a third of the way down, and the two-thirds remaining fat end got cut lengthwise.
To assemble: Put the pickled vegetables on a plate, put six shrimp pieces on top of the vegetables, and sprinkle a tablespoon or two of the crunchy topping on top of everything.
If I had a camera, I'd show you a picture. But I don't.
Posts: 10397 | Registered: Jun 2005
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posted
Um, first I have a confession. I was so focused on what I should use as a shrimp substitute (in the end I went with chicken breast), that I misremembered the parsnip as turnip, and bought those instead. (I already had the other three ingredients.) I didn't catch my mistake until I read Esther's recipe a few minutes before Shabbos -- after mine was done cooking, and definitely too late for me to go shopping, let alone cook anything else.
The good news is that parsnip should be an easy and yummy addition to the recipe (I almost got some also, but I hate peeling parsnips), so I've written it up with both the turnips I used and the parsnips I should have. Also, from what little I know of the taste/texture of actual shrimp (which I understand to be considerably superior to the fake "shrimp," which I dislike, even though I like the "crab" made from very similar stuff), I suspect it would work very well in this salad instead of the chicken I used. The croutons were also very popular with the split pea soup we had beforehand.
Roasted Vegetable Salad with Chicken, Mango, and Matzah Croutons
A. Matzah Croutons 4 sheets matzah olive oil spray (olive oil and a basting brush may be used instead) to taste: garlic powder, onion powder, white pepper, Italian spice mix
Place two sheets of matzah on baking sheet and spray with olive oil; turn over, repeat. Repeat with other two sheets. Place all the greased matzah in a gallon-size ziploc, and crumble. The pieces should be about the size of large croutons. Add spices to taste. Seal bag and shake to distribute evenly. Spread mixture on baking sheet, and bake at 350 until toasted and slightly browned, 10-15 minutes. Cool.
B. Roasted Veggies 3 medium turnips 2 parsnips 2 large sweet potatoes (preferably the yellow ones) 1 medium butternut squash 1/4 c. mango nectar 1/8 c. sesame oil
Peel all vegetables, and remove seeds and fibers from the squash. Cut vegetables into slices or cubes. In a new ziploc bag, combine vegetables, nectar, and oil. Shake to mix; allow the vegetables to marinate at least 30 minutes.
Pour out onto baking sheet, and bake at 450 for 45-55 minutes, turning vegetables every 15 minutes to distribute marinade and prevent burning. When vegetables are slightly softened, remove from oven and allow to cool. Then return to marinade bag and chill.
C. Assembly 2 lbs. cooked chicken (preferably roasted, but baked or boiled would work too) 2 mangoes (preferably Champagne) 1/2 c. mango nectar 1/8 c. sesame oil
Cut chicken into small strips. Mix with vegetables. Peel and dice mangoes, add to mixture, along with nectar and oil. Mix well. Chill for 2-24 hours.
Serve with matzah croutons on the side. OR, serve in individual bowls, each topped with a handful of croutons.
Posts: 32919 | Registered: Mar 2003
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posted
Sorry this is so late but I've been on the road for the past several days and won't be back home for over a week. I actually did the cooking before I left home but haven't had a chance to post it since then.
3 large green mangos 4 cups chicken broth 1 scotch bonnet pepper 1 cup coconut milk 20 medium shrimp 2 Tbsp butter 2 tsp garlic paste 1 ripe mango
Peel the green mangos, remove the flesh from the pit and place in a pot with the chicken broth. Quarter the scotch bonnet pepper, remove the seeds and add to pot. Bring contents of pot to a boil and simmer for 15 minutes (until mango is very soft). Remove and discasrd the pieces of pepper and then puree’ the mango mixture. Add coconut milk and salt to taste. Divide the soup into four bowls and chill.
Sautee’ the shrimp in garlic and butter and place 5 shrimp in each bowl of soup. Garnish each bowl of soup with pieces of the ripe mango.
The soup turned out wonderful. A mixture of hot and sour with a hint of sweet that went spectacularly with the shrimp. I will definitely do this again. I tried the soup both hot and cold. It was delicious hot but even better cold, which was a bit surprising since I'm not generally a fan of cold soups.
quote:Roasted Vegetable Salad with Molasses Vinaigrette
2 parsnips 1 small butter nut squash 8 red pimento peppers
2 tsp black strap molasses ¼ cup balsamic vinegar 1/3 cup virgin olive oil
Peel parsnips and cut into ~ ½ inch chunks. Remove seeds from squash, peel and cut into ~ ½ inch chunks. You should have ~ 2 cups each of the parship and squash chunks. Coat the chunks lightly with olive oil and arrange on a broiler tray along with whole pimento peppers. Roast under broiler until the vegetables are soft and lightly browned. Slice the roasted peppers and combine all the roasted vegetables with the vinaigrette while they are still hot. Chill the vegetable mixture.
Remove veins from the lettuce leaves and arrange on four salad plates. Place a mound of the roasted vegetables in the center of the lettuce and arrange slice tomatoes around the mound. Sprinkle with parmesan cheese and garnish with wedges of matzah.
Since I'm gluten intolerant I used papadam instead of matzah. I was also delighted with how the salad turned out. The molasses vinaigrette complimented the parsnips and squash very well. The tomatoes didn't add much but I needed to eat them before I left town.
Posts: 12591 | Registered: Jan 2000
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posted
So many great ideas. I didn't realize that parsnips worked raw, I never thought of pickling the vegetables or using the butternut squash seeds. I suspect the sesame seed oil was a great flavor combination with the roasted vegetables.
Good stuff!! Everyone.
I wonder what Dagonee will come up with.
Posts: 12591 | Registered: Jan 2000
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posted
I'll preview it now: mango-lime-shrimp ceviche on a squash and parsnip puree (or two separate purees, haven't decided) with matzah croutons (shamelessly lifted from rivka's recipe, but probably with different seasonings).
Rabbit, once again I love your presentations. So artistic!
Posts: 26071 | Registered: Oct 2003
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I've been looking through the recipes. I think the way Dana used the mango glaze on the shrimp might work very well with my shrimp and green mango soup. When I get home (not for another week and a half), I'll give it a try. I'm trying to decide whether I should use shallots in the glaze with the shrimp the way Dana did or garlic like I did originally. Any thoughts?
Posts: 12591 | Registered: Jan 2000
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posted
Dana, Your salad looks elegant enough to be served at the finest 5 star establishment. Its really beautiful and I suspect delicious as well.
Posts: 12591 | Registered: Jan 2000
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posted
It was excellent. I brought some into the office because I'd mentioned the ingredient list for this challenge and everybody thought it sounded awful. They apologized for doubting.
I also made extra glazed shrimp and squash and tossed them with pasta. That was a tasty meal too.
Posts: 9866 | Registered: Apr 2002
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posted
One of the things that has impressed me the most about both rounds so far is how different everybody's recipes are. I also would never have thought of using the squash seeds (brilliant!) or of making a cold soup. And they all look/sound tasty.
I think it would be fun to actually serve a meal with all the rounds when we're done, but I might not use my own recipe from each round. Posts: 9866 | Registered: Apr 2002
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posted
I bought the ingredients for Dana's salad tonight. I am not making it for dinner, but I may or may not still make it tonight to take to work for lunch tomorrow. They didn't have butternut squash, though, so I got some other kind. I'm not being specific because I can't remember the name. Posts: 7954 | Registered: Mar 2004
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quote:Originally posted by Dagonee: I added a category for the Hatrack Recipe Challenge to the Princeclan recipe site. We'll have separate categories for each round. If everyone posts the recipes there, they'll be in a convenient place.
Por favor, un category por round two?
Posts: 32919 | Registered: Mar 2003
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posted
Dag, What's up? Are you going to post your recipe? Should we keep waiting for you or get started on the next round?
Posts: 12591 | Registered: Jan 2000
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posted
I'm sorry everyone. I've had some stuff come up and will be unable to continue in the challenge.
Rivka, I added the categories for rounds 2 and 3. You won't see them on the main list until there's a recipe in them. The option to add a recipe to these categories is now on the add recipe screen.
Unfortunately, there's a bug on princeclan right now. When it gets fixed, I'll let you know.
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