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Mama Deb
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Mama Deb [userpic]

Shabbat dinner/lunch:

Chicken marinated in soy sauce, rice wine vinegar and sesame oil with ginger, garlic, scallions and hot pepper flakes.
Baby corn salad

Repeat. I'm being lazy. I bought the salad.

The chicken is cooked. One half is in the fridge; one half is cooling on top of the stove. Rice is in the rice cooker.

However. In two weeks, I'm going to have an overnight guest plus two other gentlemen for lunch. I believe a cholent is in order.

I don't make cholents. Anyone have any ideas? I know "not heavy" is completely out of the question. Fleishig is good. I plan on using a 5 quart round crockpot, if that makes a difference. I like foods on the sharp and spicy side. I don't want to use ketchup or onion soup mix - the lower the salt, the better.


I've never used a crockpot, so am not sure how adaptible this recipe is for that method, but we made a beef-barley cholent recently which was amazing. The recipe went like this:

- slice several onions and some garlic and saute them in olive oil
- add cubed stew beef, brown the beef, then add a large bottle of beer (we usually use a brown ale, something not too hoppy) and simmer a while
- optional: add a bay leaf and a sliced carrot or two
- add more beer and/or water as necessary to keep the broth level high
- add a bag of dried barley; simmer for an hour or so on low
- spice to taste (we used kosher salt, fresh black pepper, dried thyme, and some hot red paprika)

The barley swells to take up most of the broth, so it becomes a kind of beef-studded porridge which retains heat really well and which is incredibly filling and satisfying. It plus salad make a whole meal.

Shabbat shalom!

I have the best cholent recipe. This coming from a chick who hates cholent. It has mushroom soup mix in it, but you could replace that with broth of any kind. If you have a fax machine, I could fax you the recipe. If not, I can scan it and email it. The person that gave me the recipe drew a little "must see" diagram or I'd just type it out.