It's Thursday, and, probably in part because we just had chag too, I cant stand the idea of cooking or eating anything from my usual repertoire. So, tell us about yours. What are your tried and trues for summer shabbat meals (fri night or lunch), the ones you make week after week because they are easy, and can always be trusted to be great.

I do, but I usually add 1/2 c of wheat flour to it (to 9 c of spelt), as I think that small amount helps. I assume it will be fine without but wanted to mention it. By the way, gang, this is a terrific and very forgiving recipe with wheat or spelt.

This recipe assumes some familiarity with bread baking, but if you are a first timer, please ask.

Toby's Challah

9 1/2 c flour
3/4 c sugar (I actually use agave nectar)(or honey)
1 tbsp salt
2 eggs plus a white
2 pkgs yeast dissolved 1/2 c warm water & a little sugar or agave
1/2 c oil
1 c water
Disolve yeast in water with sweetener

When it foams, add everything else. I use a kitchen aid mixer. I "knead" with the dough hook until it is smooth and the gluten developed (as i said this will be clear when it is. There will be strands in the dough and it will look the way bread dough should). If it seems a bit dry (flour varies) add a bit more water but very gradually, say a TBSP at a time, mixing thoroughly).

When thoroughly blended, cover and allow to rise until doubled, about 45 minutes. A second rise (about i/2 hour) is optional but very good. In any event, after one or two rises, shape and put on a greased sheet, allowing to rise about 1/2 hour. Egg wash if you like (I don't). Seeds if you like. (I do.) Bake in preheated oven till golden and a loaf thumped on the bottom sounds hollow. (Time varies depending on size.)

The trick with Spelt challah is to knead enough. I dont use a breadmaker but if it is possible to run it through an extra kneading cycle, that should do it. The point is to develop the gluten, so it will rise properly, and because spelt has less gluten, it takes longer kneading. The closest I can come to describing it is that the dough shoud have sort of strands of gluten running through it.

I need a place in Detroit to go out with a business connection. Doesn't need to be "fancy," but needs to be decent. Ideas?

I have been to kaifeng several times and it is superb. I can;t compare it to nonkosher but it is absolutely the best kosher chinese anywhere. Try the crispy duck.

Levana does them. You can find her through her website.

Halva!! I know -- you're thinking of the sugary stuff we get here in the U.S. But the fresh halava sold in machane yehuda is a revelation. Be sure to try the one with cocoa nibs.

That sounds terrific. Thanks. DD loves butternut squash. I was looking at turkey tenders at Costco last week and wondering. Have you ever grilled them?

That's pretty much mine but I used fresh thyme (and had larger pieces of garlic in while it was marinating). I am really enjoying this grill and looking forward to trying other things on it. If you have any ideas, pass them on!

chicken soup with cut up vegetables (leeks, celery, carrots and turnip)
Braised chicken with garlic and white wine (and cauliflower, braised in same pot)
potato kugel
Roasted brussel sprouts
apple cake and chocolate almond cookies

Interesting and helpful. I wonder why it doesn't burn. In any event, I will try that! Thanks

Reporting back after a delay. I decided to keep this grill pan for pesach the first year, figuring it might add somehting new to my menus. I have made grilled cutlets twice. I squeezed the juice of two lemons on about 6 cutlets, splashed in a bit of olive oil and some cut up garlic (which I removed before grilling) and marinated for a few hours. When it was time to grill, I lightly sprayed the pan with oil (probably unnecessary) and heated it until a drop of water skipped on the surface. The cutlets took 6 or 7 minutes on each side. We had them cold and they were moist and flavorful, but missing something, so second time I put some finely chopped thyme into the marinade. Perfection.

We had pizza at Pizza sal solo. It was as good as everyone said, and we avoided the crowds in traditional pizza shops, since the Sony Atrium has tons of seating.

Noi due (w 69th street) is always good and seems to like kids.

I got it last year without reading the ingredients. it is terrible for you and also tastes basically like sugar water. Pity -- it's a great idea for there to be one that's KFP.

Actually, that is exactly the kind of recipe I was "tasting" for the seder. Something fruity seems right, somehow. If it isn't too much trouble, please do send recipe. Thanks!!

YUM!! Thanks you so much.

Looking for cake recipes for pesach that don;t contain matzah meal and that don;t require separating eggs.

Tnat sounds great! Thanks!

Assuming that one doesn't eat roast meat or chicken at the seder, any ideas for a nice main course that is easy, keeps well and looks pretty, and is either cooked on stove-top or in oven with enough liquid to satisfy this stricture?

***I am not suggesting that anyone needs to abide by this, or not -- just asking for menu ideas for those who do.

I agree. I have seen recipes for it, but that's too much trouble.

This is a long shot but has anyone ever seen cassareep with a hechsher? I am interested in making guyanese pepper pot and am told it isn't without cassareep.

Talia's for sure. But MJE does them as well and maybe OZ.

What was your favorite mishloach manos this years? Creativity counts but even more so, quality. I'll start it off. Someone gave me lentil soup and baguette. Dinner tonight and blessedly, NOT SWEET.

But.... these are all sweet. I was asking if there is a low alc that isn't.

It's a decent wine. I"ve drunk it and cooked with it -- but it's 12% alcohol.

Thank you. That is the first time I have heard an explanation for this that made sense. So which of the available options are least sweet?

Wondering if there are any low alcohol kosher wines that are not sweet?

Has anyone here ever shopped at Shop Glatt in Long Beach? If so, reviews, please.

I am wondering if anyone has a recipe for hamentashen dough using agave, oil, whole grain flour (not almond flour) and no sugar. I made one last year that was OUTSTANDING but can't seem to find the recipe.