I am sure I was Sephardi in a past life, but in this life I am 100% Ashkenazi. And Hubby is even more Ashkenazi than me, if that’s possible. He’s what's called a Yekke which technically means a Jew of German speaking origin but really refers to a style of person that is uber attentive to detail (Hubby doesn’t miss a thing, not a one!), extremely punctual (if you’re not early you’re late) and orderly (everything and I mean absolutely everything has it’s designated place). A Yekke also has his own very specific, preferred way of doing things.
Hubby’s very specific way of doing shabbos and the holidays is to eat the traditional foods of his ancestors, the foods that have been served for hundreds of years including at his family’s table growing up. Any deviation into funky fusion food for shabbos and the holidays upsets his sense of order. A traditional Shabbos menu made of Ashkenazi classics is the way to his heart. Try it on for size and see if it makes your heart happy too.
We like it spiced, I don't mess with tradition too much, but a little spice on your gefilte is acceptable.
If you have not tried my best ever matzo ball soup, now is your chance. With or without matzo balls, this soup is always part of our Shabbat table.
A whole roast chicken might be more traditional, but these stuffed chicken rolls are the most popular inside and out of my fam. They are perfect any time of year because they can be made ahead and reheat without drying out.
These potato kugel cups are what Shabbos is all about.
My easy version of tzimmes roasted on a pan with sweet carrots and raisins and cinnamon.