The Bunny Box

Welcome back to Date-Night Cooking! After last week's minor fiasco with bland food out of Albania, I decided against sticking exclusively to recipes offered up on Global Table Adventures. You'll be happy to know that this week's country offered up a healthy, flavorful, balanced meal!   You see, for this week, I did a little Pinterest hunting and found out that one of the prominent regional recipes in Northern Africa (where Algeria can be found, in case you were wondering) is chermoula. Chermoula is a creamy, rich, pesto-like marinade for meats, but particularly for fatty fish, like salmon. I found this recipe over on 64 sq ft kitchen (follow link for recipe). Salmon with chermoulla and Algerian Green Beans. A simply divine plate. So, let me begin by saying how much I miss eating fresh salmon. The Huz and I used to eat it weekly as our Shabbos dinner main course, usually served with green beans and couscous (the other compone...

This week, The Huz and I stayed in for shabbos lunch and had my brother over. I did a little food experimentation, and some of it was good, some of it not so much. So here's the menu: 1) Homemade challah 2) Baked gefilte fish 3) Beef minestrone soup 4) Butternut squash stuffed with quinoa salad 5) Vanilla cake Challah I've discussed my challah recipes with you guys. I think I make some pretty tasty challah. But this week, I didn't feel up to making something that time-consuming. Instead, I experimented. Remember that pizza dough recipe? Well, I decided to try it for making a small batch of challah. Truth be told, if I cut my normal challah recipe to 1/4 it would probably be about as easy. But I didn't have the patience for math. So I went with what I had. The main thing I enjoy about the pizza dough recipe is that I don't have to leave it rising for hours. I did give it 30 minutes to rise after forming the dough and another 20-30 minutes to rise once sha...