Sunday, July 17, 2011

The Shabbat Menu From 7.8.11

I was very pleased to make this menu when our Rabbis came for Erve Shabbat dinner a couple weeks past.  This is a dairy and parve meal.  It was very tasty and the house smelled amazing!   My husband chose a Blackberry Red Wine and our Rebbetizin brought us a bouquet of the most beautiful purple wildflowers for the table!

Mediterranean Lentil Salad

1 package of cooked brown lentils
6 Tomatoes seeded and diced
2 Cucumbers peeled, seeded and diced
6 green onions finely chopped
1 bunch parsley finely chopped
4 Tbsp. Olive Oil
6 Tbsp. Lemon Juice
5 Cloves Garlic finely chopped
salt and pepper to taste

Mix all together and serve it cold.  Keep refrigerated.

Salmon Croquettes

2 lbs. Salmon Fillet
4 Tbsp. Butter
2 C. finely diced onions
1/4 C. chopped parsley
1 C. Bread Crumbs
6 cloves garlic finely chopped
3/4 C. olive oil mayonnaise
salt and pepper to taste

1 C. Breadcrumbs
Olive Oil

Steam the salmon till cooked through and then flake into a bowl. 

Saute onions, garlic and parsley in the butter until onions are tender but not brown.  Combine with the salmon, bread crumbs, mayo, salt and pepper.  Then shape into patties (12-16) and coat with the remaining bread crumbs.  If you stack them, separate them by wax paper.  They can keep in the refrigerator for up to six hours until you are ready to cook them.

Pour 1/2 C. Olive Oil into a saucepan or skillet with a cover.  Heat to medium heat and then fry four at a time for about 8 minutes or until crispy golden brown on all sides.

Stuffed Shells

24 cooked jumbo pasta shells

5 oz. raw spinach, washed, dried and chopped.
4 garlic cloves
1 Tbsp. butter
15 oz. ricotta cheese, drained
1 C. finely shredded mozzarella
1 Tbsp. crushed red pepper

16 oz. jar of spaghetti sauce (Emeril's or Barilla is Kosher)
2 C. shredded mozzarella

Saute spinach, garlic and butter until cooked through.  Combine spinach mixture with ricotta cheese, 1 C. of mozzarella, and crushed pepper in a bowl.  Place 1/2 C. Spaghetti Sauce into the bottom of a glass baking pan.  Distribute the filling into the cooked shells and place them into the baking pan.  Cover with the remaining sauce and last 2 C. of cheese.  Refrigerate until ready to bake up to 12 hours.  Bake at 350 for 35 minutes.

White Chocolate Parfait