THE SHABBAT TABLE: TABLE FOR TWO

THE SHABBAT TABLE: TABLE FOR TWO

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Table for Two: A Kallah's Cookbook by Rivka Parizad. AMAZON

The Shabbat Table is the latest CJN column from noted chef and food blogger Norene Gilletz. Click here for last week’s recipes.


Good Shabbos, Shabbat Shalom! Whether you are a balabusta who has been cooking for countless years or a kitchen newbie, Table for Two: A Kallah’s Cookbook by Rivka Parizad (Israel Bookshop) will be a welcome addition to your cookbook library. The new bride will be able to find everything she wants to know about cooking, including what pan sizes and containers to choose, basic cooking terms, and how much to buy when cooking for two. And if you’re an empty nester or your kids are away at camp or school, or if you’re a student who will be living away from home in your own apartment, this book has excellent ideas on how to feed two people!

This beautifully designed cookbook is packed with 200 easy-to-prepare recipes that use everyday ingredients. You’ll find menu suggestions, practical culinary advice and magnificent photos to complement the recipes. In addition to chapters on breakfast, lunch and supper, there’s a unique chapter featuring recipes and tips for all three Shabbos meals, including soups, side dishes, mains and of course, scrumptious desserts! You’ll find the basics, including challah, chicken soup, matzah balls, gefilte fish, potato kugel, a two-man cholent, eye-catching salads and delicious desserts – all scaled down to feed just two people. No more wastefulness or having to brush up on your math skills to adjust ingredients to make a smaller quantity.

READ: A COLD SHABBOS SUMMER LUNCH

If you’re a newlywed, a beginner cook, or just looking for a wholesome, basic cooking guide packed with super-easy, super-delicious recipes, then this cookbook is for you! Wedding season is quickly approaching, so consider giving a copy as a wedding gift to the new couple


TERIYAKI MARINATED CRISPY CUTLETS (Meat // 2-4 servings)

Rivka Parizad shared: “I asked my friends what makes a chicken recipe into a Shabbos chicken recipe as there didn’t seem to be any difference. One friend said she saves chicken on the bone for Shabbos because during the week she has so many other options, like burgers, lasagna or cutlets. Another friend said she just saves certain recipes to be Shabbos recipes and never makes them during the week. The answer that I liked best was leaving the recipes that have more steps and are really delicious for Shabbos. This one falls into that category. It is absolutely heaven!

2 chicken cutlets

1 cup cornflake crumbs

Oil, for frying

Marinade:

1/4 cup teriyaki sauce

1/4 cup orange juice

2 Tbsp honey

1 tsp yellow mustard

Batter:

1/2 cup flour

1/2 cup water

1 clove garlic, crushed

1/4 tsp salt

3/4 tsp baking powder

  1. Rinse the chicken cutlets. Detach any loose or hanging pieces from the cutlets and reserve. Slice each cutlet through its width, creating two thinner cutlets.
  2. Combine all the marinade ingredients in a small bowl and whisk to combine.
  3. Place the cutlets (both the big pieces and the small reserved pieces) into a quart-sized zipper-seal bag along with the marinade; let marinate for a minimum of 1 hour, preferably overnight.
  4. Combine all the batter ingredients in a small bowl and mix to combine. Place the cornflake crumbs in a separate bowl.
  5. Heat 2 Tbsp oil in a skillet. Dip each cutlet into the batter, making sure that the batter fully coats the chicken, then dip into the cornflake crumbs and coat well. Fry for approximately 4 minutes on each side until golden and the cutlets can be easily pierced with a fork.
  6. When rewarming, place on a baking sheet in a single layer and place in the oven or on the hot plate, uncovered.

CARROT MUFFINS (Pareve // Yield: 12 muffins)

Deliciously moist, lightly sweet, and delicately carrot flavored, these carrot muffins have turned into one of my favorite kugel-like side dishes for Shabbos. You can serve them warm or cold, Friday night or Shabbos day. You can also keep them in the freezer and take out only two if you’d like to (although I don’t recommend it, seeing as I’m sure you’ll want doubles!).

1 cup sugar

1 eggs

1/4 cup vegetable or canola oil

1 Tbsp vanilla sugar

1 cup flour

2 4-oz jars carrot baby food

1/4 cup applesauce

1/2 tsp baking soda

1/2 tsp baking powder

  1. Preheat oven to 350 F and grease or line a 12-cup muffin pan.
  2. In a large bowl, cream the sugar, eggs,, oil, and vanilla sugar. Add the remaining ingredients and mix well.
  3. Pour the batter into the prepared muffin pan, filling each cup 3/4 full, and bake for 20-25 minutes. All the muffins to cool for 5-10 minutes before removing them from the muffin pan.

ASIAN CABBAGE SALAD

A basic salad whose ingredients blend exceptionally well! The toasted flavour of the almonds adds a lot.

2 cups shredded purple cabbage

2 cups shredded white cabbage

1/3 cup toasted slivered almonds (see tip)

3-4 scallions, white parts only sliced in rounds

Dressing:

1/3 cup sugar

2 Tbsp boiling water

2 Tbsp vegetable or canola oil

2 Tbsp vinegar

1 tsp salt

1/2 tsp pepper

  1. In a large bowl, toss together the cabbage, almonds, and sliced scallions.
  2. In a 1/2-pound container fitted with a tight lid, combine the dressing ingredients, beginning with the sugar and boiling water. Cover and shake until well combined. Toss desired amount of dressing with the salad. (You’ll have enough dressing left to store in the fridge for another time.)

Tip: You can either use ready-made toasted almonds or you can toast them on your own by spreading the almonds on a baking sheet and toasting at 350 F for about 10 minutes. Mix every 2-3 minutes until they’re lightly browned.


COOKIES ‘N’ CREAM PIE WEDGES (Pareve // Yield: one 9-inch pie)

Last minute Shabbos guests? This frozen confection looks oh-so-fancy and can be whipped up in minutes.

1 graham cracker pie crust

18-20 black and white sandwich cookies

1 1/2 cups (12 oz) nondairy whip topping, defrosted

Chocolate syrup, for garnish

  1. Crack all the cookies into small chunks and place into the pie crust.
  2. Shake the defrosted whip topping in its container (you’ll be using 3/4 of a 16-oz container) and pour over cookies. Freeze.
  3. When ready to serve, slice into wedges and drizzle with chocolate syrup.

Tip: Whip topping usually comes in eight- or sixteen- ounce containers, while this recipe calls for twelve ounces. You can whip up the leftover topping and use as a garnish or freeze it for future use.

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of 12 cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor. Norene lives in Toronto and her motto is “Food that’s good for you should taste good!” For more information, visit her website at www.gourmania.com or email her at goodfood@gourmania.com.

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