The Whole Foods Kosher kitchen

My Pre-Pessach Shabbos Bash. Complete Menu

Posted on 8th of March, 2013 by Lévana

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My whole grain loaves look plebeian and rustic, in the traditional Sephardi/Arabic tradition, but they taste GOOD!

I recently received some fabulous meat samples from Naftali Hanau at Grow and Behold Good mother that I am, I decided to enjoy my precious gift in the appreciative company of my foodie children and grandchildren, invite them and a few friends for Shabbos, and make a thoroughly Chametz bash out of it, before everyone goes their own way for Pessach.  I fervently pray they will brave the elements (it’s snowing hard) to be here.
I used some of the items from Grow and Behold in larger dishes (his naturally cured pastrami, rainbow lamb chops, Merguez chicken breast etc…are all unbelievable!), and the rest came from Gourmet Butcher in Crown Heights (Corner Troy and Carroll), where my buddy Yankee takes good care of me. So I am sharing my whole menu with you. Please don’t find me coy: Since I have plenty of cookbooks and blogposts, all chock-full of valuable information, I will refer you to the book (s) whenever necessary. And the blog posts will keep coming, nice and steady.

I confess I rarely make traditional challah, which I find too rich, and to which I prefer whole grain thin crusty loaves. I have been playing with sprouted spelt flour, so I can enjoy bread more often (but of course you can use regular whole grain spelt flour), and used my bread recipe to the Tee, with added sesame and anise seeds in some of the loaves, the Moroccan way, and shaped long loaves and round loaves (sorry I didn’t shape any challah! I’m a rebel) and it came out wonderful.

All the salads and desserts, I made for both meals:

Matbookha The Whole Foods Kosher Kitchen, page 210
Olive Sun-Dried Tomato Dip The Whole Foods Kosher Kitchen, page 23
Japanese Pickles
Kale, Apple and Beet Salad. Just throw it all in, with olive oil, unfiltered apple cider vinegar, S&P
Mixed Greens

Halvah Mousse
Blondies
Chocolate Salami
Blueberry Cake The Whole Foods Kosher Kitchen, page 368.

Friday night:
Fennel and Chestnut Soup
Shoulder Lamb Chops with Wine and Mustard Sauce with Artichokes
White Vegetable Puree. The Whole Foods Kosher Kitchen, page 234
Black Rice. Just boiled, with a little olive oil and salt
Pate de Campagne
Just for kids: Roast chicken and roasted sweet potatoes

Shabbos Lunch:
Gravlax. Levana’s Table. Page 25. I am serving it with sliced lemon, pickled ginger, saketini, giant caper berries
Mixed Grilled Vegetables The Whole Foods Kosher Kitchen, page 206
Cholent

Filed under: Blondie Recipes, Bread Recipes, Cake Recipes, Celery Root Recipes, Chestnut Recipes, Chocolate Recipes, Cholent Recipes, Dairy-Free Recipes, Dessert Recipes, Fennel Recipes, Gelatin Desserts, Gluten-Free Dessert Recipes, Halva Recipes, Healthy Cooking Recipes, Kale Recipes, Kosher Cookbooks, Kosher Ingredients, Kosher Natural Foods, Kosher Recipes, Kosher Whole Foods Recipes, Lamb recipes, Meat Recipes, Moroccan Recipes, Moroccan Salads Recipes, Pickle Press, Recipes, Sephardi Recipes, Spelt Baking, Spelt Bread Baking, Spelt Desserts Recipes, Stories

4 Responses

    • Lévana, on Said:

      Aileen, What delicious goodies did you make from my cookbook and/or my blog? xoxoxo

  1. devorah, on Said:

    Levana, we love your chocolate chip cookie recipe!!! They are unbelievable and everyone is shocked that they are made with oil. I found that light brown sugar works better than dark and results in a lighter chewier cookie. I would like to make them with spelt but I find that they become crumbly any suggestions????

    Reply
    • Lévana, on Said:

      Devorah, spelt is all I ever use, mine don’t come out crumbly, they look perfect. I am stumped! I wish I could see them (where do you live?) I could easily deconstruct them:-)))

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