Friday, October 06, 2006

Some of my students' Yom Tov menu

Good food gets good mileage: here is just one of the e-mails I received from a regular student and fan:

ok, I just finished making for sukkot your:

butternut squash soup for 30
lamb mousakka (you didn't mention to make an extra 1/2 pound because it's so delicious right out of the frying pan)
eggplant/pepper tajine- which I make regularly
chicken pastia- oy, work
and your pareve cheescake from my birthday

have I done enough? We have a pretty active sukkot calendar with many people all week. I've been thinking about you the entire time. I need Irina as my sous chef!

Hope you've your yontif and bestwishes for a belated happy, healthy New Year. Peter

Dear Levana:

For this holiday in Pittsburgh, I made your brisket and tiramisu (tofu). Watched everybody lick their fingers and ask for more. Not only did I give you credit but also brought your cookbook to leave with my daughter. Now I need another.
Thanks so much.
A happy and healthy year, a sunny sukkot and a merry simchas torah!
Again, mazel tov on Bella. The pictures were wonderful.

Dear Levana,
Shana tovah. Jenny and I saw Maurice just after Yom Kippur. He was aglow. My very best wishes to you all for a wonderful, healthy, blessed New Year.
I wanted to let you know that your bean soup and pumpkin pudding both received rave reviews. (You were given full credit for all.)
I got your new schedule, and hope to join you for other classes. Alas, I doubt that Jenny will be able to be there. We took her to the airport this AM (5AM to be exact.) I'm excited for her, but it feels very strange already, and am I tired! Sniff.
On another note, I was wondering if you ever gave thought to do a "mushroom" class. There are so many interesting varieties available, and I've never gotten much guidance about their strengths
Just a thought.
Once again love and regards to all,


Making 5 different soups and a salad in 45 minutes and entertaining the're an incredible multi-tasker! You made it fun and easy to do. I just hope it tastes just as good in my kitchen :) All the best!

David B
dear levana:

Your class on oct 17 where you taught and served those fabulous soups(favabean, lentil, chick pea, minted barley and cabbage tomato) was an incredible experience.
The smell alone could drive one to distraction!!! The best part is they are so easy to reproduce.

It not just soup it was textures and flavors . After tasting 5 different soups , just a cup mind you ,I was full ,satisfied and had a feeling of well being.

Cant wait to come to the other classes. I mean with soup like this you could imagine what the other stuff is going to be like!!!!

all the best
Chère Levana!

I must tell you how much mileage I am getting from your masterpiece, Levana's Table: Kosher Cooking for Everyone. One of my favorite recipes is your couscous almond pudding - délicieux!

I thought you'd like to know that I have made several adaptations to the recipe:

First, because the coconut milk I use comes in a 14-oz. can (and your recipe calls for 10 ounces), I use the entire can and multiply each ingredient by 1.4.

Second, I do not grind the toasted slivered almonds; I leave them whole and enjoy their flavor even more.

Third, because my family found the cardamom a bit too powerful for our Ashkenazic taste buds, I use the following combination instead:

1 teaspoon cardamom
1 heaping teaspoon curry powder
1 heaping teaspoon cinnamon

I close with a question: Where can I get kosher orange flower water?


Chava Willig Levy
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