Cooking on Shabbat

[Henaynei]

Shalom,

Here is a very interesting and informative online book for those wading into the deeper waters of Shabbat Observance...

http://www.sichosinenglish.org/books/the-laws-of-cooking-on-shabbos/01.htm

For those who understand the use of a blech during Shabbot ..... check THIS out!! http://www.milechai.com/k/kdeirah.html

[Talmidah]

Milechai is great! We've purchased many of our kitchen items from them.

[Sephania]

Henaynei, if you could find the time could you share some recipes or at least menu ideas of what you serve and how you prepare them and keep them?

[Henaynei]

LOL - I go for simple and simple - usually (except this time of year) have about 30 min from walking in the door to lighting the candles...... so after the lights are all taped on or off for the Shabbat, the trash is taken out and the table is set with the Shabbat dishes, nice silverware and glasses that match, the water pitcher for the hand washing and the siddurim (if we are having guests) are out and the candles ready to be lit.......

We don't eat much red meat around here - so we have seared breast flanken (essentially "steaks" cut from a French roast) - my seasonings and spices vary as I *NEVER* do anything the same twice when it comes to cooking (it's a memory thing ;) ) with a salad (as the first course) and veggies - plus challah of course and wine - may be some brandy after dinner...... I never have been much on desserts (occasionally I will make a Kosher carb-free gelatin for noshing on Saturday, and since my mum-in-luv likes dessert and canned fruit, I have chilled cans of sliced peaches or such for her). Sometimes I will get adventurous and make a quick quiche or salmon baked with cheese instead of the meat....

For Saturday we have hard-boiled eggs (or egg salad), salmon salad, some sliced meat (usually salami or such) - you have to remember we *are* on the Atkins diet and the challah (we only have a roll each) and the wine are NOT Atkins, so we are not having things like cholent currently ("ah... woooouldn't iiiiit be loverly, loverly...."). IF we ever succeed in getting down to a healthy weight we will include cholent!! In the winter I do sometimes make a pot of chicken soup that I keep on the back burner on very low - it stays good and hot (this is NOT strictly kosher, but we don't have a blech yet and we are growing). Even during the summer I put a large pot of water on the back burner on very low for coffee.

If you review that "cooking on Shabbat" site in the OP they have some good instructions on how to make "kosher for Shabbat" coffee :)

I will post some good recipe sites later ;)

[Sephania]

Wow, you sure do get alot done in 30 minutes! I cook and clean and bake all day, some things I start on Thursday!

I am wondering if you tape your fridge too?

You need'nt post any recipes, I have seen many sites, I was just wondering what you cooked.

this time of the year does make it easier. Lighter and hotter, but I guess you are mostly hot down in fL. Cold poached salmon with a dill sauce and Potato salad and a green salad make things easier and a fruit and cheese dessert.

Is there any halacha about doing fondue on shabbat?

[Henaynei]

Wow, you sure do get alot done in 30 minutes! I cook and clean and bake all day, some things I start on Thursday! [snip]
Is there any halacha about doing fondue on shabbat? Well, some of that DOES get done earlier during winter, and or my mum-in-luv and hubby help out!!!

As for fondue - absolutely verboten for Shabbat - it is a form of cooking, and cooking is forbidden by Torah for Shabbat,........ and what do you do about the flame???

[Henaynei]

The problem with taping the fridge is that you can't leave some things without refrigeration for safety sake - if you are concerned about the light many folks either unscrew it or tape the switch for Shabbat. The fan is going to run whether or not your open the frigde - so some opinions state that the fan is not a concern.