Starchy Goodness

This week I started making foods that don’t freeze well, but do keep well in refrigeration. Thankfully, it all went swimmingly.

First came the hush puppies:

Hush Puppies

I also had a little puff pastry left over (I had to cut the sheets down to the right size for the hot dogs), and some mashed potatoes, so I made a few potato puffs for our resident vegetarian:

Potato Puffs

Then the noodle kugel:

Noodle Kugel

Then the Yerushalmi kugel (and for once the sugar caramelized and mixed in with the noodles without giant lumps):

Yerushalmi Kugel

After that were the roasted red potatoes:

Roasted Red Potatoes

Barley noodles (yes, these were supposed to have mushrooms in them, but I forgot to get them, and since not everyone likes mushrooms I was willing to leave them out):

Barley Noodles

Rice with caramelized onions and cumin (my mother’s recipe):

Onion Rice

Rice with raisins, almonds, curry powder, and other spices (my own recipe, which I think I’ve improved on this year… but we’ll see what the reaction is):

Curried Rice with Raisins and Almonds

And a couple of salad dressings. One for the avocado/orange/pomegranate salad:

Orange Dressing

And one for the Terra Chip salad:

Terra Chip Dressing

On Sunday the big push begins, and I will have four days to finish making almost everything.  Here’s the schedule so far:

Sunday: Chicken, dressing, and vegetable prep for chicken salad; zucchini in tomato sauce; Moroccan carrot salad; potato kugels; acorn squash and cranberries; asparagus; spaghetti (although the meat sauce is already done); sauce for salmon cakes; dressing for Caesar salad.

Monday: Strawberry-watermelon gazpacho;  steak, vegetables, and dressing for Asian steak salad; salmon cakes; cauliflower; dressing for deli salad and strawberry/spinach salad; prepare fruits & vegetables for strawberry/spinach salad; clean and debug greens for Asian steak salad, strawberry/spinach salad, and deli salad.

Tuesday: Apple-cranberry crisp; green beans and mushrooms; pasta with sundried tomatoes; tuna-potato scallop; broccoli with shallots and walnuts; cook rice, chicken, and meat for and assemble sushi rolls; clean and debug greens for Terra chip salad and avocado/orange/pomegranate salad.

Wednesday: Make three kinds of stuffing for the turducken (potato-, bread-, and oatmeal-based); assemble turducken; hearts of palm salad and dressing; baked sweet potatoes; Grandma’s lukshen kugel; prepare ingredients for deli salad; Israeli salad.

While I may not update this blog on a daily basis over the next week, I hope to still post some kind of progress update; and I will certainly post pictures afterwards!

Wish me luck!

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Menu #5: Friday Night

Appetizer Mini broccoli-salami quiches
Soup Vegetable soup
Salad 1 Chicken salad
Salad 2 Israeli salad
Entree 1 Stuffed cabbage
Entree 2 Cherry chicken puffs
Side 1 Yerushalmi kugel
Side 2 Mashed potato pie
Side 3 Zucchini in tomato sauce

…And we’re almost done! With the menus, at least. The vegetable soup is my own concoction, and to be honest, I never even got around to serving it last year. I had left cooking it for Friday during the actual holiday, since I was cooking it to be eaten on Shabbat, but it didn’t get done in time — and truthfully, no one missed it. But I’d like to make it anyway — it’s a pretty good soup, if I say so myself, and also pretty light — so I’m going to try and start it early and just reheat it a few hours later. Hopefully that will work.

I made the stuffed cabbage last year, and it went over extremely well — and it freezes wonderfully, which is a good thing in my case. The Israeli salad is the only item on any of the menus, in case anyone has noticed, that is getting repeated (but I think I’m allowed one item, right?). Yerushalmi kugel is a noodle pudding made with fine noodles, caramelized sugar, and a lot of pepper. I was lucky enough to find a recipe on the internet somewhere that provides enough of a kick to make me happy but does not set my guests’ mouths on fire. And the mashed potato pie is my lovely mother-in-law’s recipe, to which I added soymilk, which I think makes a huge difference in how light it tastes.

One more to go, and the cooking commences next week!