Jake Cohen’s Shabbat Dinner Series | Last Minute Shabbat
Jake Cohen is a nice Jewish boy who loves food. He studied at the Culinary Institute of America, then worked the line at NYC institutions DANIEL and ABC Kitchen before transitioning out of restaurants and into food media. From recipe testing at Saveur Magazine to becoming Food Editor at TastingTable.com, he’s total Shabbat #goals. And trust us, you’re definitely going to want to follow him on Instagram at @jakecohen.
In this blog series, I’m focusing on 3-course Shabbat meals for 10 people. Follow along on insta at @onetableshabbat for how-tos and tips, then find the full recipes here each week.
Sometimes, prepping ahead for Shabbat just isn’t an option. Work and life get in the way and there’s just no time to be chopping vegetables or baking a cake in advance. These recipes are perfect for a last-minute dinner for a crowd requiring only about an hour when you get home before your guests arrive. My number one trick is to make a killer cheese board so everyone has something to nosh on while you finish cooking. For this meal I suggest making the potatoes first, then the veg and finally the salmon. For dessert, delegate that to your guests, nobody will say no to some babka or halva.
GARLIC HERB POTATOES
Ingredients:
2 pounds fingerling potatoes, halved
½ cup olive oil
¼ cup minced herbs, such as thyme rosemary and sage
3 garlic cloves, finely grated
Kosher salt and freshly ground black pepper, to taste
½ cup pesto, for garnish
Balsamic vinegar, drizzling
- Preheat the oven to 450 degrees and line a sheet pan with foil. Toss the potatoes with the oil, herbs, garlic, salt and pepper on the pan until well coated.
- Roast until golden brown, tossing the potatoes occasionally, 30 to 40 minutes. Transfer to a platter and top with pesto and a drizzle of balsamic vinegar.
SAUTÉED GREENS AND MUSHROOMS
Ingredients:
¼ cup olive oil
1 yellow onion, thinly sliced
1 pound mixed mushrooms, sliced
3 garlic cloves, thinly sliced
2 thyme sprigs
Kosher salt and freshly ground black pepper, to taste
1 bunch lacinato kale, stems removed and thinly sliced, leaves roughly torn and kept separate
3 cups thinly sliced Brussels sprouts
2 tablespoons lime juice
- In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the mushrooms, garlic, thyme, salt and pepper and continue to cook, stirring often, until golden brown, 12 to 15 minutes.
- To the pan, add the kale stems and sauté until tender, 3 to 4 minutes, then add the leaves, Brussels sprouts and lime juice. Cook until the kale and sprouts are tender, 4 to 5 minutes. Adjust seasoning with salt and pepper, then transfer to a platter to serve.
HONEY-ROASTED SHEET PAN SALMON
Ingredients:
One 3-pound salmon fillet
¼ cup olive oil
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon minced thyme
1 garlic clove, finely grated
Kosher salt and freshly ground black pepper, to taste
Sliced chives, for garnish
- Preheat the oven to 475 degrees. Line a sheet pan with foil and place the salmon on top. In a small bowl, whisk together the oil, honey, lemon juice and zest, thyme, garlic, salt and pepper.
- Pour the oil mixture over the salmon and rub to coat completely. Roast in the oven until golden and cooked through, 15 to 20 minutes. Transfer to a platter, garnish with chives and serve.
Inspired? Click here to create a dinner or apply to become a host.
