Post Bar-Mitzva Weekend

Last weekend we were away at a field school for a double bar-mitzva. My son and my nephew were born 24 hours apart 13 years ago and so we shared their weekend. The event was a major success, but very stressful as far as logistics. The weather here is in the 90's (30's celcius) every day with low humidity. Its wearing to be out and about.

This weekend is for recovery! We still have relatives staying with us. In addition, a new family just moved into our community and we will be hosting them for one meal (lunch).

Parshat Ki Teitzei
Dinner - 12 people
Mushroom Garlic Soup
Cajun Chicken
Pargiot with Adobo Seasoning
Stir fried Cabbage and Garlic w/ Pepper Flakes
Rice
Roast Zucchini and Tomatoes

Lunch - 15 people
Corned Beef
Meat Roll
Roast Potatoes with Rosemary
Cabbage and Ginger
Green Salad w/ Dressings

I start my soups by making stock. I purchased a mess of turkey bones from my butcher a few weeks ago and put them in the freezer until I was ready to use them. Today, I popped them out of the freezer and onto a an oven tray in a hot (400) oven. Once they thaw and brown, I'll dump them into cold water along with some vegetables and then simmer for 4-6 hours. Once its strained, I'll use most of this stock for this evenings soup and freeze what's left.

Adobo Seasoning (from The Spicy Food Lover's Bible, pg 153)
1 Tbsp dried oregano
1 Tbsp garlic powder
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1/4 tsp salt (I used kosher salt since it makes it easier to grind the mixture)

Grind in mortar and pestle.

I use this as a dry rub on the pargiot and then spray them with olive oil. Bake at 325 for 35 minutes.

Comments

Jenny said…
hey Elliot,
How did the Mushroom Garlic soup come out? It sounds like a great easy recipe. But, I would probably have to add some meat.
Thoughts?
Tzippy
Elliot said…
Very rich. I used a strong chicken stock. Between the stock and the mushrooms, the soup had a good texture and taste. No need for meat.

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