Borrowing from Recipes
Portland, Oregon: Lenny and I met-up again
Monday morning at PDX, after I flew-in from Burbank. We switched car keys and
parking claim tickets. Our switcheroo worked out perfectly well. It could have
been a disaster, but with a shuttle plane traveling ten times a day between
Burbank and Portland, it is fairly safe to plan this trip. Plus, on both ends,
Lenny was stuck with the longer parking fees, so it was a WIN-WIN for Bubbe.
Back to reality.
If you have been
reading this blog for any amount of time at all, you know I love to cook, I have
a vast collection of cookbooks, and I read a vast number of food magazines, food
bloggers and cooking websites. Much of this reading gives me fresh ideas of what
to prepare in my home or RV kitchen. DT and I love to try new flavors, cuisines
from around the world and especially love if a recipe is easy to prepare in a
miniature (RV) kitchen. Extra points if the ingredients can be obtained locally and
Since it is Rosh Hashanah, I have been cooking traditional meals, but am always
looking for something new. This year, I found
Roasted Chicken with Figs and Rosemary in the New York Times
Rosh Hashanah cooking section. This chicken dish did not sound unlike
anything I would normally make (chicken marinated in herbs and lemon), except
for the addition of spicy slivered jalapenos and seasonal sweet figs.
Chicken, figs and jalapenos, ready to roast
This morning I came across a recipe for a
salad combining roasted Delicata squash, kale and a whole-buncha-other-stuff
from Love & Lemons.
I had squash. I had kale. I reconfigured (and seriously pared-down)
the recipe to suit the roasted chicken main course and turned the main-dish
salad recipe into an
easy side dish. (Especially since I hate to waste food and had these
needed-to-be-used items in the fridge.)
Sometimes the planets just align.
Chicken & Figs - ready to roast - with Delicata squash and red onion in
I used a very small Delicata squash - cored, quartered and
sliced - and roasted the squash with slivered red onion, olive oil, salt and
pepper. Instead of maple syrup, I made a dressing with white miso, pomegranate
molasses (pomegranate is a very popular fruit for Rosh Hashanah), apple cider
vinegar and olive oil. The hot roasted veggies were tossed with raw kale
(massaged with olive oil and Kosher salt) to produce a great "hot salad" and
most-excellent side dish.
A bit of grated Parmesan cheese was also included and I topped the dish with toasted
pumpkin seeds. This salad is along the same philosophy as my
Hot Potato Salad with Arugula - hot roasted veggies melted into greens. Both
salads are also perfectly suited as a vegetarian main course. Omit the Parmesan
cheese and the dish is vegan.
My Driver, fresh off the golf course and most-likely starving,
dove into the hot kale salad. Dave loved this side dish.
Chicken roasted with Figs and Rosemary
In the evening, we watched the
Kol Nidre service (LIVE
STREAMING!) from Lisa and Lenny's temple in Los Angeles. Lovely service and
lovely to see again the Rabbi who signed their
and the Rabbi who presided over
Lucy's naming ceremony.
Lucy, at her naming ceremony in December 2014
Super Amazing Birthday Celebration begins Thursday!
Until my next update, I remain, your Happy New Year correspondent.
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