So here it is Wednesday afternoon and I realize that I have been struggling with what to make for my family’s Shabbos meals this week. Normally by Sunday evening I have some semblance of a strategy and a menu for the following week. For whatever reason this week - no such luck. I even had a weird dream that I was trapped far from home late in the day on Friday knowing I hadn't shopped and hadn't cooked and was not going to be able to make it home in time for candle lighting. It was really freaky. Reminiscent of the days when I first became observant and starting keeping Shabbos; I had dreams like that on occasion but it has been decades and this was so out of left field. That was Sunday night. By Monday mid day a little panic had begun to sneak into my head. I pushed it back and went about my day, made dinner went to bed . . . BOOM same dream. Ok now things were starting to get to me. I woke up with that “was this a dream or is this real feeling”. Tuesday arrives and I am bound and determined to come up with a plan & a menu. I double check on who will be joining us for our meals - ok so at least one guest is GF and another is a vegetarian. Hmmm . . . the brain kicks into overdrive and by this morning a plan had begun to form. I have been craving kimchi and bulgogi (Korean BBQ Beef) but how to make this work and not find myself making multiple entrees. I went to work and let the wheels spin. By the time I was headed home I had menu.
Assorted dips, pickles & salads
Rainbow Salad with Sesame Dressing
Kimchi Summer Rolls with Spicy Peanut Dipping Sauce
Bulogogi inspired Chicken & Tofu bowls
Korean sweetened Rice with Dried Fruits & Nuts
Assorted dips, pickles & salads
Mahi Mahi made Tandoori Fish Tikka style
Chai infused Tapioca Pudding
The cabbage for the kimchi is salted and draining. Will set the rice and tapioca to soak tonight so I can make the desserts tomorrow while the challah is baking.
Scallion infused Challah – make your challah dough as you normally would but before shaping mix the following into the dough as explained below.
2 bunches scallions chopped – white & green parts
1T chopped garlic or more according to your taste
1 or 2 T grape seed oil
1T sesame oil
1 or 2tsp red pepper flakes (optional)
In a nonstick frying pan heat the oil. Add the garlic and chopped scallions. Sautee until the scallion starts to get a little caramelized. If using add the red pepper flakes now. Remove from heat and let cool. Divide the sautéed scallions in to as many loaves as you plan on making; these quantities will make approximately 4 large loaves. There are two ways you can mix the sautéed scallion into the challah dough. The simplest is to just knead the mixture into the dough and then shape as you normally would. The second way is to make your dough strands for braiding. Before you braid the strands using a rolling pin or your palm flatten out the strand. Spread some of the scallion mixture along the flattened strand. Roll up the dough encasing the mixture. Braid as normal with the stuffed strands. Egg-wash your challahs and then sprinkle with some of the mixture and sesame seeds. Bake as normal.
Hi, I'm Chef Shoshana. I have been cooking as long as I can remember starting out in both of my grandmothers kitchens learning by observing and practice. Over the years I have cooked my way through all of life's moments; cooking for family, friends, and clients. For me cooking has always been an expression of caring and love. Each meal I prepare is a reflection of that. When I cook for a client I want them to feel as if the meal was made by a loved one especially for them. The blog section of my website is where you will find recipes & anecdotes from my daily experiences in the kitchen with both clients and family. I hope you enjoy!