I did’t stay for a long time in Tel-Aviv but we had a really nice family Hanukkah dinner. Everyone brought something and it turned out to be sort of a dairy dinner for some reason. This is why I made some tarts, everyone loves to nibble on these warm pastries. I used our kitchen’s marble to prepare the Pâte sablée, found out it was pretty high for me, how did I not notice that before? Moreover, we haven’t got the basic metallic dough spatula like I have in my kit, so I used a Shpachtel! More difficulties I encountered were the relatively warm weather that made the butter soft and sticky, and my dad trying to help but control everything at the same time. In the end he was very helpful and cut all the onions (6 of them) as I asked him to, and also the butternut squash. I made three tarts, but only the Quiche Loraine consisted bacon and the rest were pork free (compromising already even though a small amount of bacon should be used for all savory tarts!). The other one was onions and leak tart and the third was the butternut squash and blue cheese. There was also the foie gras I brought and made everyone try and tell me what they think, and more then 10 types of cheeses I brought with me. Seriously my luggage was 80% food and 20% presents.
Dad helping with everything :>
Onion marmalade layer and butter-soften leaks on top
The three tarts, before pouring the eggs and cream mixture.
I added some goat cheese to the Quiche Loraine, why not haha
Heavy cream with low fat milk
30 minutes later
The Loraine, dedicated and made for mom
Squash with blue cheese
French Cheese Selection
Neta wearing the Christmas hat I brought her
Lali with the red Beret
Lighting the first candle of Hanukkah
That Friday we had an intimate family dinner with some ratatouille stuffed squid and whole rice with green lentils. Barak helped me a lot that night and admitted the ratatouille tastes better when every vegetable is cooked separately.
This was my last night in Tel-Aviv. I had a really good time meeting everyone I could squeeze in! See you all again next time (probably August 2012). Till then, keep posted by this blog, I’m doing my best to update as much as possible, and write back to me with updates of your own!
glad i could “help”. the tarts were great, and so was the Hanukkah squid. We already miss you… not only because the cheese selection you brought is almost finished….;-)
It was a very good meal – the cheeses were irresistible, the foie gras was very special with the figs and love put into it! Thank you for the consideration of not putting pork in all the tarts! the effort is appreciated (and I won’t snitch to your master chefs!) But the BEST was seeing you! I really hope to get to Paris before Aug 2012…
Thanks, glad you enjoyed!
הפואה גרא הנהדר נגמר- די מהר הוא פשוט היה מדהים. לקח שבוע וגמרנו את מבחר הגבינות הנהדרות ונשארה לנו רק חתיכה קטנה של פואה גרא שהגיע מהפריזר שלך ואני אוכלת אותה לאט לאט…..ונשארו עוד 2 מהעוגות המצחיקות מחכות לאיזה ערב עם תנור… היה לי נהדר שהיית כאן. (-:
My fridge was empty when I came back to Paris, but after a week in school it’s packed again.