The past 3 days have been a whirlwind of food and synagogue in rapid alternation. Saturday (Erev Erev Rosh Hashanah) dinner at my dear friend David’s house – here’s his text message:
- “Mom’s Chopped liver.
- Cheese n nuts n fruit.
- Flori’s matzo ball soup.
- David’s’ amazing homemade Gefilte fish.
- Lemon herbed chicken with roasted tomatoes n dried plums.
- Wild party rice with onions mushrooms n almonds.
- Tri tip.
- Roasted fall vegetables.
- Challah (Marc’s homemade).
- Debbie n Jodi are bringing dessert but I also made a cheesecake.
- I have set two tables with different tablescapes.”
Sunday night with Darren at La Fonda – we ordered a mixed appetizer plate, which turned out to be really heavy in the non-air conditioned church where we hold services. It was REALLY hot especially sitting on the bima with all the extra lights on us. Truly uplifting services on Sunday night and again on Monday (a little less oppressive on the heat scale). Then after temple Monday our annual pilgrimage to Langers Deli (still in the same location though the neighborhood is now all Latino).
Today what I needed was to eat simply – so fish fit the bill. I went off to Whole Foods this morning and picked up a super fresh Thai Snapper. Came home and filled it with thyme, rosemary and preserved lemon wedges, wrapped it tightly and put it in the refrigerator. All it needed as an accompaniment was a good sauce – 1/2 and 1/2 mayo and yogurt with finely chopped preserved lemon, Spanish olives, pepper, dill, garlic and lemon juice. Brocoli Rabe done to a slight char on the grill with olive oil and chipotle pepper, the right wine (an old vines zin) and a friend to share it all with.
All dressed up…
Oil both the fish and the very hot grill
Keep the greens moving. Oil the other side of fish then flip.
Do NOT over cook the fish!
Mr. Snapper, I am ever so grateful to you for the delicious dinner. And to Deb for snapping the photos of the snapper.
Happy New Year / Shana Tova!