Pascale's Kitchen: A full Shabbat menu

In my opinion, it’s important to have a number of recipes for dishes that are easy to make that everyone likes, and that always turn out perfectly.

By
September 5, 2019 09:47
Pascale's Kitchen: A full Shabbat menu

ROLLS. (photo credit: PASCALE PERETZ-RUBIN AND DROR KATZ)

I was recently hanging out with good friends and we got to talking about how hard it is to think up new creative dishes to make for Shabbat dinner or after a long day at the office. In my opinion, it’s important to have a number of recipes for dishes that are easy to make that everyone likes, and that always turn out perfectly. That way, when you’re lacking inspiration or energy, you just prepare your go-to menu and everyone is happy.

To that end, I’ve put together exactly such a Shabbat dinner menu. The first recipe is for rolls that are absolutely to die for. You cannot even imagine how incredible a feeling it is to bite into these little tastes of heaven. And they go perfectly with the beef stew, so you can mop up every last drop of the incredible sauce left on your plate.

In place of rice, I’ve included a much healthier but also extremely tasty cooked spicy wheat dish, as well as a celery and pepper salad.
B’tayavon!

Every Friday morning, I prepare challah dough. Some weeks, I make special shaped challah, or add unique toppings. A few weeks ago, I prepared rolls that require an extremely large amount of liquid. They came out so soft I just had to share the whole process on Instagram. I was inundated with so many requests for the recipe that I decided to include it here in my weekly column. When you make these rolls, however, it’s super important to follow all of the steps and not get worried that the dough feels too watery. I promise you that once you’ve tasted these rolls you never want to try any other bread recipe again. I recommend doubling the recipe, since sometimes when I make these rolls they all disappear before we even sit down to eat our Shabbat dinner.

ROLLS
Makes 16-20 rolls.

1 kg. flour, sifted
50 g. fresh yeast
½ cup sugar
1 Tbsp. honey
1 Tbsp. salt
3½ cups water at room temperature
½ cup oil

Wash:
1 beaten egg plus 2 drops oil

Toppings:
½ cup sesame seeds mixed with ¼ cup nigella seeds

Add the flour, yeast, sugar and honey to the bowl of an electric mixer and mix on low speed for 3 minutes. Add the salt and while mixing gradually add the water. Keep mixing for 6-7 minutes on medium speed until mixed well. Dough should be soft and sticky.
Move the bowl onto the counter and slowly add the oil to the sides of the bowl while kneading the dough. This is the best way to incorporate the oil into the dough. Cover the bowl with plastic wrap and let dough rise until it doubles in volume (about 90 minutes). Knead the dough again and punch out all the air. Cover bowl with plastic again and let it rise for another hour.
Note: The dough should be very sticky. So you should not spend too much time working it. Separate it into 16-20 balls (they don’t need to be perfect shape). 
Place the balls with space between them on a baking pan covered with baking paper. Press down on them lightly and then brush with egg wash (since they’re very sticky, just dab them lightly, don’t press down when you add egg wash). Sprinkle with sesame and nigella seeds and let them rise another 15 minutes.
Bake in an oven that has been preheated to 200°C (392°F) for 25 minutes.

BEEF AND VEGETABLE STEW (Credit: PASCALE PERETZ-RUBIN AND DROR KATZ)

SPICY WHEAT AND LENTILS
This healthy dish can be used in place of rice. Make 6-8 servings.

4 Tbsp. oil
1 large onion, chopped finely
6 cloves garlic, crushed
1 Tbsp. pilpelchuma or harissa
1 Tbsp. tomato paste
4 cups water
Salt and pepper to taste
1 tsp. cumin
¼ tsp. ground caraway seeds
¼ tsp. cilantro, chopped
2 cups wheat, soaked in water for 10 minutes
1 cup brown lentils, cooked and drained

Heat the oil in a medium pan and sauté onion and garlic for 2-3 minutes.
Add the pilpelchuma, tomato paste and 1 cup water. Mix and add the spices and the rest of the water. Bring to a boil. Taste and adjust seasoning. Add the wheat, stir and cover the pot. Cook over a low flame for 20 minutes until all of the liquid has been absorbed. Stir every once in a while. Remove from the flame, stir and add the lentils. Serve warm.

SPICY WHEAT AND LENTILS (Credit: PASCALE PERETZ-RUBIN AND DROR KATZ

CELERY, PEPPER AND ONION SALAD
Makes 6-8 servings.

8 stalks of celery, chopped finely
1 large tomato, cubed
1 turnip, cut into strips
1 carrot, cut into strips
1 red onion, cut into strips
1 green pepper, cut into strips
2 cups baby lettuce
2 preserved lemons, cut into quarters or eighths
Juice from 1½ lemons
2 Tbsp. olive oil
Salt and pepper, to taste

Add all of the vegetables pieces to a large bowl and mix. Add the baby lettuce and lemons and mix. Keep in the fridge until serving. In a separate bowl, mix lemon juice, oil, salt and pepper. Just before serving, pour salad dressing on top of salad and mix well. Taste and adjust seasoning. Transfer to a serving bowl and serve.

CELERY, PEPPER AND ONION SALAD ( Credit: PASCALE PERETZ-RUBIN AND DROR KATZ)

BEEF AND VEGETABLE STEW
This dish is best prepared in a pot with a tight fitting top that can be used in the oven too. Makes 6-8 servings.

2-3 Tbsp. olive oil
1 kg ossobuco
1-2 marrow bones
1 tsp. turmeric
Salt and pepper, to taste
Handful of fresh thyme leaves
3 medium onions, quartered
1 head of garlic, cut into two (remove outer layer of skin, but leave skin on cloves)
3 medium potatoes, peeled and halved
2 medium sweet potatoes, peeled and halved
2 carrots, chopped
2 large light green zucchini, quartered
¼ head of celery, cubed
1 date
1½-2 cups dry red wine
1½-2 cups water
1 Tbsp. honey

Heat the oil in a heavy pot that can be used in the oven. Add the ossobuco and bones. Sauté on all sides until they change color, then remove from pot. Add all of the spices and herbs to the pot and sauté for a few seconds.
Add the onions and sauté for 2-3 minutes. Put the meat and bones back in, then add the vegetables and the date. Stir well and sauté another 2 minutes. Pour in the wine, water and honey. Stir, cover the pot and cook over a low flame for 90 minutes.
Heat the oven to 170°C (338°C) and then put the pot in the oven on the lowest rack. Cook for 2½-3 hours. Turn the meat pieces over every once in a while so they stay covered with the sauce. If there’s not enough sauce, you can add up to another cup of water.

Translated by Hannah Hochner.
Pascale's Kitchen




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