sukkot recipe

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Stuffed Cabbage Bolognese

Saturday, October 22nd, 2016

A couple of months ago, the kosher culinary school that I attended sadly closed down. I remember bumping into another alumni and we shared our disappointment in the school’s closing. “Do you realize,” she said, “that our diplomas aren’t going to be worth anything anymore? Don’t you care?” I thought for a minute and realized, that no, I didn’t care, because it wasn’t really worth anything to me to begin with.

Being a Chef isn’t something you learn and file away in a drawer. It’s something you become, irregardless of schooling. A true chef never stops learning. They are constantly honing their skills, reading, watching and improving. I don’t need a piece of paper to show that I went to culinary school. The love that I put into my dishes, the effort that I put into my technique and the taste of the finished product is all a testament to my knowledge and understanding of food.

And still, I have a hard time calling myself a Chef. I have so much more to learn. I’ve never worked a restaurant kitchen. Never smoked a piece of meat. Never butchered anything. OK – never butchered anything correctly. Forgot how to break down a fish. Have yet to make a Thanksgiving turkey. Chef? I think not.

I so strongly believe this, that in the hundreds of cooking classes I’ve given around the country, I refuse to wear a Chef’s jacket and wear an apron instead. I feel like I’m a cook, just like my audience, and we’re learning together.

It’s this attitude that has allowed me to learn about interesting dishes and techniques, not necessarily from other Chef’s, but from average cooks. I’m always open to chatting about food and recipes, and hearing what’s cooking in other people’s kitchens. I’ve come home with amazing recipes from people I bump into in the supermarket, or on the train. I belong to lots of Facebook cooking groups and I love to browse through the Pages and see what’s cookin’ in other peoples kitchens.

Alas, and getting back on track here… that’s precisely how this recipe happened. I saw a recipe for an unstuffed cabbage with noodles made by Danielle Cooper Lader on the What’s for Supper Facebook page and it looked so amazing that I had to try my own version! I used my Bubby’s amazing cabbage & flanken soup recipe as my starting point and just went from there! It’s kind of a cross between lokshin and cabbage and stuffed cabbage, both popular Hungarian dishes that I grew up eating. And you know me and mashup recipes. This one is a winner!

In five years of blogging, this is my first time posting on a Saturday night, I just really wanted to get this up for you in time for the seconds days of the Chag! Soooo much easier than stuffed cabbage, and dare I say even more delicious. Chag Sameach!

Related Recipes:

Bubby’s cabbage soup with flanken
Passover stuffed cabbage
how to stuff cabbage
spaghetti squash bolognese
veal marsala bolognese

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Bourbon Apricot BBQ Chicken

Thursday, October 1st, 2015

Sukkot is one of my favorite holidays. I have such amazing memories of my family Sukkah, always filled to the brim with guests, amazing homemade food and bottles and bottles of mashkeh (Yiddish for alcoholic beverages) to go around. The men would drink L’chaim and sing Hassidic melodies, banging on the table in their drunken stupor. It was beautiful.

Simchat Torah, the holiday where we conclude and begin a new annual Torah reading cycle, is just a few days away. It’s a time of great rejoicing, when we take to the synagogue, kick up our feet and dance with the Torah. Of course the drinks are free-flowing, and so is the food. I can’t think of a better way to celebrate the Chag than with this bourbon-spiked BBQ chicken. The chicken is braised in a luscious sauce that is so good, you’ll want to eat it straight with a spoon (or drink it out of a L’chaim glass)! Make it for Simchat Torah dinner, and it will become a staple on your holiday table.

L’chaim!

Related Recipes:

drunken hasselback salami
beer battered salami chips with beer mustard
turkey meatballs with red wine cranberry marinara
honey roasted za’atar chicken in wine
whiskey cider

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