We had one entertainment event for Rosh Hashanah, with fifteen people at our table for lunch on the first day. Here’s what we ate.
We had a delicious cold blueberry soup from Milk: The Surprising Story of Milk Through the Ages.
For salads we had a lettuce salad, the Greek salad from Welcome to Claire’s, Moroccan carrots from Balaboosta, green and white salad from The Best American Recipes 2000, Texas caviar from The Homesick Texan Cookbook, and a plate of sliced tomato and avocado. I also put out some smoked salmon and the best sweet potato chips in the world.
Then came the hot food: a bowl of plain white rice for the completely unadventurous, and a potato kugel from Kosher by Design: Picture Perfect Food for the Holidays & Every Day, which I always like to eat with a zucchini tomato dish [go to the recipe.]. There was a noodle kugel from Ethnic Chicago Cookbook : Ethnic-Inspired Recipes from the Pages of The Chicago Tribune, and a spicy spinach quiche from Biker Billy’s Hog Wild on a Harley Cookbook. Finally, I served a casserole with corn tortillas, mushrooms, corn, and spinach, based on the enchiladas in Welcome to Claire’s.
For desserts we had honey cake (of course); the recipe was from A Treasury of Jewish Holiday Baking. Our apple dessert was an apple crisp from The Best Recipe with the vanilla ice cream from Humphry Slocombe Ice Cream Book. No dessert spread is complete without chocolate, so we had super brownies from Serious Eats and fake Kit Kat bars from Balaboosta.
There were still several holiday meals en famille: we ate all the same stuff as above, augmented by a gluten free macaroni and cheese from The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America’s Favorite Mac and Cheese Restaurant and the hot and sour soup from Flour, Too.
Zucchini and Tomatoes
1 onion, halved and thinly sliced
3 cloves garlic, minced
2-3 zucchini, sliced
1 cup diced or crushed tomatoes
Parmesan cheese (optional)
Heat some oil in a large skillet. Add the onion. When the onion is limp, add the garlic, and then add the zucchini. Sprinkle with salt; start with about ½ teaspoon. Cook and stir over fairly high heat until the zucchini has browned and is soft. Add the tomatoes, and cook for a few more minutes. Scrape into a serving dish, and if you like, sprinkle the cheese on top. I usually do not do this in case I might serve this to non-dairy consumers.
The amounts given above are completely arbitrary. Adjust the amounts as you see fit. Use either canned tomatoes, or, in the summer, good fresh tomatoes. If you use too much zucchini, it will exude so much liquid that the zucchini will not brown, and will not taste quite as good.