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Oct 9, 2011 12:51 PM

What stays hot?

Just looking for some new ideas for food that doesn't immediately cool down as soon as it gets to the sukkah. Shepherd's Pie is a standby for me, and beef casseroles, but does anyone have a good chicken recipe, or other ideas for beef beyond cholent? (Brisket doesn't work for me because too much surface is exposed to the air.)

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  1. Any kind of stew, served in a bowl with lots of sauce/gravy, works. Goulash, pepper steak, sesame chicken, various kinds of curry.

    1 Reply
    1. re: The Cameraman

      I agree on the pepper steak- I make it often and usually a double recipe b/c it freezes well.
      Chicken chow mein also stays hot for a while, and can be made in advance too.

      I serve both with 'fried' rice, which husband loves and is a joke to prepare.

    2. I think there's a thread on here with ideas for alternatives to cholent. I'm doing a lamb tagine this year served in a covered terrine.

      1. I make a hearty chicken-based version of Senate Bean Soup, which would be good as either a starter (holds the heat much better than traditional chicken soup) or, with larger chicken pieces, as a main course stew.

        4 Replies
        1. re: almond tree

          Senate Bean Soup? I googled it and it was ham and beans and not much else! Can you give me your recipe - I know it's better than that :-)

          1. re: Chatsworth

            Will try - although my recipe is one of those "a little of this and a handful of that" types. I originally started making it to use up leftover chicken soup, bits of cold cuts, etc, from Shabbos.

            1 kilo chicken wings
            1 large onion
            1 carrot
            1 or 2 stalks celery
            2 or 3 cloves garlic (or more, to taste)
            4 or 5 large potatoes
            500 g dried white beans, or a combination of white beans and limas, checked, soaked & cooked till tender
            1 bay leaf
            few leaves thyme
            handful of fresh dill and/or parsley
            leftover chicken soup or gravy, if you have

            Dice the vegetables and put all ingredients into a big soup pot with water to about an inch above the level of solids.
            Bring to a boil, then simmer for an hour or more, stirring occasionally and adding water if necessary, until the potatoes are very very tender, starting to fall apart. I like to "moosh" the soup a bit with a long-handled spoon.
            Can be cooled at this point and reheated. Add 1/2 cup or more frozen corn and/or chopped cold cuts such as smoked turkey, plus salt and pepper to taste. My son likes sliced hot dogs in his, if I dare to say so on this site :).

            Good luck!

              1. re: Chatsworth

                YW, Forgot to mention, chunks of leftover chicken make this even better.

        2. My husband believes that Sukkot food = stuffed cabbage. Spaghetti and meatballs are a good weekday meal.

          But we live in an area where Sukkot lunches can be very hot so we often do cold food during the day. Bees somehow love salmon. Go figure.

          1. Stew. The advntage is not only that a large serving bowl of stew will hold the heat, bu that it simplifies the serving and the schlepping, useful because many sukkahs are crowded, poorly lit, located far from the kitchen and, in general, on Sukkot you may especially want wonderful things, not fussy things.

            Stew can be a way to pleae vegetarians, to stretch the flavor form a small bit of meat, or to be a spendthrift. It can, in other words, suit every budget and inclinatin.

            For those who want to go upscale, Boeuf Bourguignon. Or stewed lamb in Moroccan spices. Or sauerbraten venison. If any guests are new to America, I like to serve stewed buffalo, the concept sort of gets to them. Although it really doesn't taste very different form beef. And I love stewed chicken. I stewed chicken thighs with tomatillos, leeks, and gooseberries on Rosh HaShanah, thickened with a handful of red lentils. Delicious. I do lamb stewed with onions, prunes and Moroccan spices. The prunes disappear, giving a dark, thick, richness to the broth. Another magical thing you can do is to dazzle with a stew is buy Bird's Eye petit peas (they are very sweet) thaw them to room temperature, and stir them in just as you turn the stew into the serving bowl. Superb, with beef or chicken.

            I think stew has sometimes gotten a bad name because they are a favorite resort of cooks who must stretch a budget. I understand this. Truly. I have been there. But I think this has caused many of us to overlook their great virtue. Which is that they don't suffer when a guest is late, maariv runs over, or you wait an hour inside to see if the rain will let up so you can eat in the sukkah. They simmer happily. And perhaps even taste better when dinner has been put back.

            That is an important virtue on Sukkot.

            And if the stew is made with top-quality, carefully chosen vegetables and first quality meat, your guess won't think you are stingy.

            6 Replies
            1. re: AdinaA

              Have you had any luck finding buffalo recently? I haven't seen it in about a year, maybe more, so I have assumed they are not currently schecting any.

              1. re: queenscook

                Now that you ask, I realize that I haven't bought it in a while. I did notice it on the Supersol/Seasons website just last week.

                1. re: AdinaA

                  If I may ask, what is their website? I've googled "Seasons" and "Supersol," but don't see any dedicated site, just a reference to a Facebook page. I'm not on Facebook, and have no interest in joining at this time. And I just stopped in to Seasons in Queens for the first time a few days ago. I asked about bison, and they literally had no idea what I meant. The first guy asked if I meant buffalo chicken wings. When I said "no," he directed me to someone else, who was also clueless. The third guy did call someone on his phone, and said I should inquire after the yom tovim, but it really struck me that A) they were so clueless, and B) that maybe I'm the first to ever ask this!

                  1. re: queenscook


                    I don't know about the store in Queens, but the staff in Manhattan is generally very good.

                    1. re: avitrek

                      Thanks for the info. I'll give them a call and see what they have in stock, if I can figure out how to get stuff from there to here.

              2. re: AdinaA

                Thanks for the great ideas for expanding my repertoire. (You'll see I call stews "casseroles" in my original post because then food snobs have less grounds for their snobbery for what can be a great dish.) Stews/casseroles are also great because (like me!) they improve with age.