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.)
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.
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.
KOSHER SENATE BEAN SOUP
1 kilo chicken wings
1 large onion
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 :).
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.
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.
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!