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Shabbos menu ideas

DeisCane Feb 11, 2014 09:31 AM

So this week, we are hosting our first big shabbos dinner in London. Two other families, 12 people in total.

We'll start with chicken soup. Then, I'm planning to make arroz con pollo, which should stay in good shape on the heating tray--shabbos still starts before 5pm so that's a concern. I also expect to make a brisket in the slow cooker again, because that's really easy to keep hot that way!

So I was looking ideas for other sides. Do you think we need another starch? Any other veggie ideas? Maybe black beans?

  1. d
    DevorahL Feb 12, 2014 12:03 PM

    I would do a sturdy, winter-y salad that is assertive enough to sit next to brisket and chicken--using greens like kale, radicchio, etc, some toasted nuts, add-ins like roasted squash, apple, pomegranate seeds, etc., and a bold, acidic mustardy dressing.

    1 Reply
    1. re: DevorahL
      DeisCane Feb 17, 2014 02:55 AM

      So we ended up making roasted sweet potatoes with shallots, asparagus, and a salad of baby spinach, baby arugula, almonds, grape tomatoes, and beets in a balsamic dijon vinaigrette. Also, I made the brisket as ropa vieja to extend the Cuban theme. Everything held up well and was a hit. Thanks again for the input.

    2. a
      asf78 Feb 12, 2014 06:08 AM

      Black beans may be nice if you are having any vegetarians - good source of protein for them.

      I think a vegetable would be good (not sure what's in the arroz con pollo besides the rice and chicken). Perhaps some sort of roasted pepper medley (with poblanos and other chili-style peppers, and maybe some onion for a counter-balance to the spicy sweet of the roasted peppers). Another option might be a taco salad - some sort of lettuce/green, corn, beans, red onion, diced tomato, a salsa-type dressing, etc. I know that neither of these suggestions are the most seasonal, but I think they'd go with your menu - and don't need to be super hot.

      Crispy green beans would go with either dish, and also doesn't need to be especially hot. And, they can be done without a sauce, so you don't have to worry about keeping them warm from the beginning of shabbos. You can always make a sauce for them that is kept warm from the beginning of shabbos, and put it on the beans just before serving.

      Good luck, and have a great time with your guests!

      1. d
        DeisCane Feb 12, 2014 02:03 AM

        Thanks, all. As many of you know, we are not usually so strict about heating but some of our guests are more observant so we are being more careful. As such, we have to re-think some of our usual dishes.

        We did roasted root veggies last week, which was nice, but I was thinking of aligning with the arroz con pollo--you can take the kid out of Miami...

        Thanks again for your tips.

        1. a
          AdinaA Feb 11, 2014 01:18 PM

          I wouldn't add a starch to the rice. I'd probably do two vegetable dishes. Perhaps green beans or asparagus cooked crisp and served at room temp with vinaigrette. And the second something like curried cauliflower and spinach in a red sauce, or a tagine of red peppers and summer squash.

          1. p
            paprkutr Feb 11, 2014 01:06 PM

            Farfel or kasha stays nice on warmer.

            1. weinstein5 Feb 11, 2014 10:31 AM

              We have become fans of roasted veggies like Brussell Sprouts, Broccoli, Cauliflower, Green Beans, peppers, mushrooms, garlic - little olive oil and kosher salt is all you need

              5 Replies
              1. re: weinstein5
                cheesecake17 Feb 11, 2014 11:12 AM

                We do a lot of roasted veggies too. Carrots & parsnips, along with the list above.

                I like to stir fry my green beans with olive oil, garlic, ginger, soy sauce, white wine, and a sprinkle of brown sugar.

                Maybe a starch that's not mixed in with the meat? Roasted potatoes?

                1. re: cheesecake17
                  Subtletea Feb 11, 2014 12:15 PM

                  Kugel? Potato or sweet potato or carrot - or a mixture?

                  1. re: Subtletea
                    cheesecake17 Feb 11, 2014 03:03 PM

                    I don't make kugel. I meant cut into sticks and roasted

                    1. re: cheesecake17
                      Subtletea Feb 11, 2014 11:10 PM

                      Oops! I replied in the wrong place:( My intention was to suggest kugel to Deiscane!

                      1. re: Subtletea
                        cheesecake17 Feb 17, 2014 10:26 AM

                        No problem :)
                        I've only made one type of kugel (and my husband LOVES it)

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