Saturday, September 12, 2009

I Welcome(d) The Shabbat Queen, Part 7

Firstly, we must have a shoutout to Dolls and Dana for taking good care of me over Shabbat despite the fiery soreness that characterizes my throat and the burning in my ears. On that note, if you're a Jewish doctor in Washington Heights who feels like performing a strep culture on me and writing me a script if I'm positive, I would be beyond appreciative. Secondly, I must thank The Golden Haired Girl for....

- introducing me to the godlike pleasures of wine which is 'Late Harvest,' and therefore amazingly sweet and delicious

-making homemade whole wheat challah!

-baking a delicious chocolate-banana cake

And thanks to The Tent-Peg Wielder and Mum for coming by and providing us with delicious red grapes and plums.

(And hurrah for Fudge, who helped somebody!)

On that note, I must begin with a mention of failure. Yes, all good learners must admit failure sometimes, and my failure stems from not realizing that the illegal pilot light in my oven makes the oven temperature ridiculously hot. Thus, this baked sesame- cornflake chicken is slightly charred around the edges and this was most saddening.

Then we had Chicken Paprikash, which is awesome:

And pasta (because the way it works is that you serve the Chicken Paprikash + Sauce on top of the pasta)- the pasta's really golden, by the way- the flash of my camera made it look white and pale:

Then eggplant slices with a tomato-based sauce:

Gazpacho Soup (one of many types- this one is no-blender style):

And then comes something I am actually really proud of. This is based on the Mozzarella Basket offered at the restaurant Noi Due. The Mozzarella Basket is very delicious and looks like this (obviously the presentation is beautiful)-

As you can see, exquisite, right? But the measure for me at any restaurant is whether or not I can make the dish. If I can make it, it's generally not worth paying for. Anyway, I realized I could make my version of this dish. I don't have a mold for the dough, so I used what I had at my disposal (aka my hands + puff pastry dough) and created appetizers for everyone which I have dubbed 'Trenchers.' They may not look as lovely, but they taste exactly the same...except, of course, I created a meat version of this dish rather than one incorporating mozzarella.

Ten points if you can guess what type of meat I used. As a hint: I walked into Key Food and asked for an unsliced portion of this meat and the lady (who is lovely) looked at me as though I were an alien. See, I'm so spoiled at Romanian; we can ask for this sort of stuff whenever we want and everyone sees it as perfectly normal. As she wrapped up my meat, she informed me that no one had ever asked her for this item unsliced before.

New Yorkers of Washington Heights, that is pretty sad. Where's all the creativity gone? You only cook with sliced meat out of plastic packages? Humph.

And on that note, I must go polish off the grape juice from Havdala that my roommate shall not drink.


Malka said...

Is it tongue? Do I get points?

lady who frequents Romanian said...

It looks like bologna.

TPW said...

It was sooo good!

Anonymous said...

I second the lady who frequents Romanian. You bought a cunk of good quality bologna unsliced. I'm kind of amazed at all you prepared while sick.Wel done!

RT said...

Seems like you had fun cooking for shabbat. And that does look like bologna. Love the cilantro garnish,it adds color and flavor. How did everything taste? Actually,TPW answered my question already. Getting tested for strep IS a good idea.

Chana said...

It *WAS* bologna. Good job, folks! And how are all of you on this lovely evening?

Re: Preparing stuff while sick- you haven't seen anything- you should see my MOM.

Dorron Katzin said...

Did you get your culture yet?

The Cousin said...

Despite the light charring, the chicken doesn't look bad at all! Don't be too hard on yourself over it.

Also--as far as food presentation (in restaurants) goes--do you ever feel that sometime the presentation is too nice for the food to be eaten?
(The dish looks more like art than edibles).

Sorry--don't have any reference for Jewish MDs in the heights (in my rolodex) :(
[I know of some MDs/practices up there, but am not sure of the religious background of the doctors--nor am I sure about insurances].

Are you feeling better at least?

Chana said...

Not even slightly better, darling Cousin of mine. Alas. I shall go off in search of strep doctors and kits tomorrow. ;) By which I really mean tonight...

Anonymous said...

Cooking for others with a possible strep throat or virus? Not such a good idea.

Dorron Katzin said...

YU Health Services Hours:

Beren Campus

Ms. Mary Little, Physician Assistant
Brookdale Residence Hall 2B

M – Thu: 8:30 am – noon, 1:00 pm – 4:30 pm
F: 8:30 am – noon, 1:00 pm – closing
Wilf Campus

Vladimir Pichkar, Physician Assistant
116 Laurel Hill Terrace
646-685-0391 •

Wilf hours are:
Monday - Thursday 8:30 am - 12:30pm, 1:30pm - 4:30pm
Friday 8:30am - 12:30pm, 1:30pm - closing

Dorron Katzin said...

H1N1: If you become ill

The Cousin said...

I'd go with Dman's suggestions as far as finding a doctor is concerned. That's probably your easiest bet.

If you're looking for a place open on Sunday, do any of the drug stores near you have the little medical clinics in them? I know one of the Duane Reade's near me has a mini-clinic.

And if worst comes to worst--drop me an email, I can send you some names/addresses of Drs. I know of in the area.