post holiday cooking feedback

We heard such great feedback from the students who took the pre rosh hashana workshop. 

It's very inspiring to see the excitement that comes from learning a new technique and how you incorporated new dishes into your holiday meals.

Many of you tried the stuffed veal and reported it a big hit.  Way to go to Suzanne for adapting the peach galette and making it savoury by filling it with eggplant, mushrooms and onions.

Some of you have been making the roasted eggplant and the avocado mousse from the seared tuna zatar recipe regularly as dips on the Shabbat table.  That smokey eggplant flavour is memorable.

The biggest change for me in the marathon of holiday meals this year was rather than offering many different choices, I prepared what I wanted to cook and the meals were much simpler.  There were the favourite soups and dips that always make a welcome appearance, but because each dish was so well made with such deep flavour it was very satisfying to prepare and eat.  Our meals were more relaxed and our guests appreciated not being stuffed by dish after dish.  My personal favourite recipe was fresh pasta ravioli (based on the stuffed tortellini) that floated in our rich chicken broth.  Thank you to Eran and Efrat for demonstrating the ease with which fresh pasta can be made.  I bought the attachment for my kitchenaid and making it has become a family kitchen activity.  I strongly encourage you to give it a try.