Over the years he's managed to work his way in to my heart, and I can honestly say he is probably the only person I can tolerate cooking with and near (my husband is always welcome as well of course). Tolerate is actually the wrong word as I do truly enjoy cooking with Saar. He is undeniably one of the favorite and best cooks I know. He's super creative, adventurous with flavors and really knows his stuff. His dishes are always innovative and he manages to put his own twist on even the most basic dishes in a way that blows your mind. And I have now realized that he is somewhat of my muse/cheerleader in the kitchen!
|Saar's Chickens Prepped for the Grill|
|One of Saar's Succulent Beauties straight off the grill|
|Mashed Potatoes with Herbs and Olive Oil|
|Our Special Salad!|
I was on Brisket Duty this year and it came out incredibly tender and flavourful. Again thanks to Saar who suggested I add a little brown sugar to the brisket sauce when I was reducing it at the end of cooking. This gave it such a luscious punch in flavor and the sweetness came through ever so nicely. The meat was tender and juicy and turns out I was worried about making brisket for no reason.
|Brisket with Carrots, Onions, Celery, Herbs, Garlic,|
Red wine and Brown Sugar.
I was a bit afraid to approach brisket after hearing all those scary "be careful to not turn your brisket in to shoe leather" stories. Thankfully mine was not the case. We had an incredible dinner and aside from the traditional apples and honey, enjoyed a rich chocolate fudge cake in honor of my daughter's 5th Birthday which happened to fall on the eve of Rosh Hashanah! I have a feeling this will be a tasty year after such a delicious start.
|Lia's Chocolate Fudge Cake|
and uncle Tamir and Chef Saar on the left