Homemade salmon herring, two types of pickles, and lemon meringue pie — here I come!
Yehuda Goldman, age 33
3 children
Runs a kashrus agency Yerushalayim
Friday Night: Store-bought Challah, Roasted Garlic and Techinah (plus some dips that I didn’t make), Chicken Soup with Matzah Balls, Pistachio Encrusted Salmon with Honey Mustard Sauce, Cranberry Brisket, Roast Chicken for the kids, Candied Sweet Potatoes, Roasted Broccoli with Portobello Mushrooms, Lemon Meringue Pie, Store-bought Cookies
Shabbos Lunch: Challah and Dips, Herring-Style Salmon, Liver and Egg, Salad, Deli Roll and Pickles, Coleslaw, Cholent
Shalosh Seudos: Challah and Dips, Gefilte Fish, Guacamole, Nish Nosh, Salad, Sliced Fruit
When I came across the column Man with a Pan, I thought it would be an interesting challenge to partake in. Two of my grandparents were in the catering business, and in my job running a kashrus agency, I deal with food production on a daily basis. When a friend of mine successfully completed the challenge in a previous issue, it was time to throw my hat into the ring.
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