Mama Deb (mamadeb) wrote,
Mama Deb
mamadeb

Rosh HaShanah II

Right now, I'm caramelizing onions and I just finished baking gefilte fish loaves.

The onions will be part of a cheddar cheese quiche - I love that combination. I'm going to add a grating of nutmeg, too because all three things - cheddar cheese, caramelized onions and the custard of quiche - love nutmeg. I juliened them and put them over low heat with some oil and I've tosed and stirred them once in a while. They're getting brown, soft and sweet. I've already blind-baked the (storebought) crust.

The fish is something I've been doing for years - take a frozen gefilte fish loaf. Microwave it briefly so that the paper comes off (no microwave? Pour hot water over it.) Put in a loaf pan and pour tomato sauce on top. Bake. How long? Until done.

I really don't know. An hour? 90 minutes? Until the fish is firm to the touch and the sauce on top looks dry. You should be able to cook by time, but I cook by "ready" when I can. I do know that they felt and smelled "right" when I took them out, and that's all I need to know.

I'm going to turn the onions off soon, and let them cool. Actually, that shouldn't take long, so I'll make the egg and cream mixture and grate the cheese. Then I'll mix the cheese with the onions and put that in the pie crust and pour the quiche over it. I'll bake it until it's brown and starting to set.
Tags: yom tov 5770
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