Transcript
Auto-generated transcript. Not time-synced to the video.
Come spend a day with me preparing
for Shabbat. We have delicious new
recipes that I can't wait to share
with you. I'm sharing some main,
some appetizers and salads. Let's roll
up our sleeves and let's get prepping.
I'm getting started off with the minute roast.
I tried this dish at a friend's house and was
instantly hooked. I season the roast with my
usual meat seasonings like salt and pepper,
garlic powder, paprika, cumin,
coriander. Adding in one cup of
water, too, covering it tightly, and
baking at 350° for 2 and 1/2 hours.
As that cooks, let's move on to the chicken
marbella. Where has this recipe been all my life?
I discovered it on Instagram from Esther and
Sasha. And wow, this is a dish that truly will
have you licking your fingers. The flavor profile
is just insane. You pop everything into the dish,
which is amazing. And throw it in the
oven and it comes out unbelievable. You
have got to make it if you've never
tried it. Chicken thighs, prunes,
olives, and capers get placed into a
baking pan, topped with six bay leaves,
sliced garlic. I'm using about five here. Half a
cup of oil, two teaspoons of salt, a sprinkling
of pepper. It all gets topped with one cup of
brown sugar to give it that caramelized crust.
Sprinkle on some fresh or dried parsley to dress
it up a bit. Then finish it off with 1 cup of dry
white wine and half a cup of red wine vinegar.
Cover tightly and bake at 350° for 1 hour.
While the chicken cooks, I'm starting on
siranise. It's a rice and chickpea dish.
I dice in one onion and place it into the
baking tray. I then cube up two chicken
breasts and add them in as well. You can
either add in one can of chickpeas or soak
one cups worth of chickpeas and add that in
as well. And one to two large diced carrots,
two cups of short grain white rice that has
been rinsed and drained. Season everything
with a teaspoon of consmé, half a cup of oil, a
sprinkling of black pepper, 1 tbsp of salt, and
half a cup of water. Mix well. Cover and bake at
400° for 1 and 1/2 hours, mixing halfway through.
And next up are the garlic butter potatoes. And I
got this recipe from Ashley Aliyahoo on Instagram,
and she was not kidding. This is such a favorite
now in our house. I've made it three weeks in a
row. All you do is take some butter, some
garlic, and cilantro, melt the butter,
make that delicious sauce, and top it over
about eight thinly sliced potatoes. Mix it
all well and place it into a baking tray and
bake them up at 400° for about 40 minutes.
After 2 and 1/2 hours, the minute roast is all
done. I let it slightly cool and slice it thinly.
In a separate skillet, I sauteed three onions
and three marrow bones and a little bit of oil
until everything turns golden. I seasoned it with
salt, black pepper, and a touch of sumak spice.
Now it's time to assemble the entire
thing. I used an oven tot dish and
arranged the sliced meat beautifully
on the platter. And on top of that,
right in the center, I added in the marrow
bones and all of the sauteed onions.
Don't forget to add all of those meat juices
back into the pan. Definitely don't let it
go to waste. I then season with some onion
salt all throughout. If you don't have it,
you could just simply add a touch more of
salt. Silan also gives a nice sweetness. And
then I top everything off with some parsley
flakes. You could either use dried or fresh.
Add water to cover the meat. And then you can
cover tightly. And do this in one of two ways.
You could either cook it on your stove top for
another 1 and 1/2 hours or place it back into
the oven at 350 for about an hour and a half until
everything is nice and soft. The chicken marbella
gets taken out. Remove the cover and I base it
with its juices. Place it back in at 350 uncovered
until it gets nice and golden. Separately, I'm
going to be making the garlic oil that goes on
top of the siranis, the rice and chickpea dish.
It's about a half a cup of oil with an entire head
of garlic that's minced. You sauté that and
add that right over the top. And oh my gosh,
the aroma in the kitchen after that is incredible.
Look at the chicken marbella now that it's
completely completely done. Yum. So delicious.
Hasselback salami is another family favorite,
especially when we're hosting. I just add in a
barbecue sauce, apricot jam, and hot sauce. I also
add in some brown sugar. I don't think I included
that clip in here. Smother all of that in. Place
it into the oven at 400° and baste it every now
and then until it looks delicious and gorgeous.
The minute roast has also finished cooking.
Just look how gorgeous and stunning this looks.
The marrow, the soft meat, the juices.
It's just one of my favorite dishes to
make now since I learned it. So, thank you
Elizabeth again for this delicious recipe.
The garlic butter potatoes are also ready.
I put it on broil for a minute too long,
but still it's delicious. The inside is nice and
creamy. The osvo is done. It looks incredible.
This is what we eat on Saturday for lunch. The
kalas get taken out of the freezer and they come
to room temperature. The cinnamon rolls are out.
My girls made brownies over there and Shai made
these oat cookies. and Yahoo is helping me design
my sourdough. The cinnamon rolls get covered with,
of course, delicious cream cheese frosting that's
par and dairyfree. I'm going to get started on the
avocado mousse. This is Shai's all-time favorite.
There is no Shabbat without it. Making the egg
salad with sauteed onions also. It's a staple in
our house now every week. Making also the bean
salad. Very simple. Garlic, mayo, and dill. Mix
that well. And that salad is done, too. also have
my corn salad with red peppers, some onions, dill,
garlic, lemon juice, and avocado oil and marafa,
which is just grated carrots, garlic, vinegar,
oil, and a bunch of seasoning. I place everything
on the hot plate to warm everything up. And
that's the oso over there. We add some eggs
to the top so we can have that for Saturday for
lunch. Back over there, we have some potatoes
and meat. That's the sliced minute roll getting
warmed up. And in the back we have the chicken
Marbella. We have more stuff in the oven. I'm
heating up my bread, the fish, the potatoes,
and all the yummy stuff that my mother-in-law
brought this time. We also have a meat board that
was gifted to us. And that's a wrap. Wanted to
wish you a Shabbat shalom from my family to yours.
May it be a peaceful and rejuvenating one with
your friends and family surrounding your table.
Hello.
Hey, Green.
