I bake fresh challah every Friday. My kids love my recipe because it’s a very crispy, airy challah. Along with the challah, I’ll usually serve a side of salmon, either a teriyaki or a lemon dill recipe. Some weeks I do gefilte fish. I make roasted eggplant served with techinah and some herbs, a multicolor tomato salad, chickpeas and chummus, garlic dip, jalapeño dip, tomato dip, matbucha, and pickle dip. (If I’m not having company, I’ll skip the salads and the salmon, and just do challah, gefilte fish, and dips.)
The next course is chicken soup. My kids need their lukshen and matzah balls, and I always make kreplach. I put turkey necks in the soup also because each kid likes their own turkey neck.
For the main, my go-to roast recipe is my crumb roast. I got it from a friend years ago, and it’s delicious. I’ll usually serve it with a parsnip puree underneath. I often make either a spatchcocked or a whole roasted Fabio chicken with roasted lemon, sage, rosemary, and garlic in the cavity, which is always a big hit. Then I do a roasted vegetable board, which looks beautiful, using baby tomatoes on the vine, white asparagus, broccoli, sliced beets, roasted colorful mini carrots, and portobello mushroom caps. For the sides, I’ll make Indonesian rice, which is rice with ground beef in it, or roasted honey onion fingerling potatoes with a strawberry apple crisp.
Tip:
If you’re cooking something that’s supposed to be served rare, cook it right before Shabbos, take it out of the oven right before you light candles, and keep it either on the corner of the blech or on the counter. If you leave it on a heat source, it will keep cooking.
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