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Wednesday, November 3, 2010

Recipes: Our First Shabbat Dinner

Last Friday we had our first Shabbat dinner. After the frantic pace of wedding planning, it was nice to share a quiet night in and cook together. We started by stopping by Bi-Rite Market and picking up fresh ingredients.

Lemon-Thyme Baked Salmon
Adapted from Taste's Baked Salmon with Lemon, Thyme, and Asparagus recipe and the Grilled Herb Salmon recipe from The Culinary Institute of America's Gourmet Meals in Minutes.

Ingredients (Serves 4)
  • 3 Tbsp Lemon Juice (approximately 1 medium sized lemon)
  • 2 Tbsp EVOO
  • 2 Tbsp Parsley, chopped
  • 2 Tbsp Chives, chopped
  • 1 tsp Thyme, chopped
  • 1 tsp Pepper, freshly ground
  • 4 salmon fillets or steaks
  1. In a ziplock bag, combine all ingredients but the salmon.
  2. Add salmon and shake until thoroughly coated.
  3. Refrigerate for at least 15 minutes.
  4. Preheat the oven to 425°F.
  5. Cut four rectangles of parchment paper.
    NOTE: Do not use wax paper. The wax will burn.
  6. One at a time place a salmon fillet on each. Drizzle 1/4 of the marinade on each fillet.
  7. Fold the edges of the paper together to form well-sealed parcels.
  8. Bake for 15 minutes until cooked through.

Olive Oil-Braised Potatoes
Source: NapaStyle

Ingredients (Serves 2)
  • 3/4 lb fingerling potatoes, washed, skin on, cut in half lengthwise
  • Sea salt and freshly ground black pepper
  • 1 cup extra virgin olive oil
  • 6 sprigs of thyme
  • 4 garlic cloves
  1. Preheat the oven to 325° F.
  2. Place the potatoes in a single layer in a baking pan.
  3. Season both sides with salt and pepper.
  4. Add enough olive oil to reach 1/3 up the sides of the potatoes. Turn the potatoes over to coat with the oil.
  5. Scatter the thyme and garlic cloves over the potatoes, sprinkle with a little more salt if desired, and place in the oven.
  6. After about 15-20 minutes, the potatoes will be tender.
  7. Remove from the oven and let cool in the oil.
  8. Serve at room temperature.
Broccoli Rabe

Ingredients (Serves 4)
  • 2 Tbsp EVOO
  • 1 lb broccoli rabe
  • 1/2 medium onion, sliced
  • 2 cloves garlic, minced
Bon appetit!

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