Leah Molodoy
In this short video, I want to share some basic guidelines with you; by following them, you can prepare for Shabbat in a couple of hours without rushing — and still have an hour to rest.
Preparing a variety of dishes for Shabbat is no simple project! Considering that you need to prepare enough food for THREE meals, which must include fish and/or meat dishes, appetizers, side dishes, fresh bread, and desserts, and, most importantly, that EVERYTHING must be prepared in advance, such a task can strike terror into any homemaker. This is what usually happens to young wives who have not yet built up their “cooking mileage.”
Before I was married, living in my little apartment as a single woman, I managed perfectly well without a stove, an oven, or even a microwave. A refrigerator and an electric kettle were quite enough for me. Simple salads and yogurts — that was my diet.
Family life, a traditional Jewish way of life with its constant cycle of Shabbats and holidays, and, thank G-d, a large number of friends brought inevitable changes to my modest household.
So, having learned from my own mistakes and developed the necessary skills, I can say that I have now reached a stage where cooking for a two-day holiday followed immediately by Shabbat, with a stream of guests, some staying overnight and others just visiting, does not frighten me in the least.
I hope you find this video helpful!
Recipes:
Chicken in mustard Red-fleshed fish in tomato sauceAntipasti — oven-roasted vegetables
Pesto sauceChallahs
Apple pie