Wednesday, January 27, 2010

Erez Komarovsky Workshop

Eggplant salad
Roasted Eggplant Salad

Last weekend I was able to attend a cooking workshop led by Erez Komarovsky. Erez is the same Erez behind the successful chain of Lechem Erez (Erez Bread) stores throughout Israel. Erez leads a variety of different workshops at his beautiful home in Matat, located in the Upper Galilee near the Lebanese border. He has incredible views of the Galilee and has an impressive organic garden full of broccoli, swiss chard, no less than five kinds of sage, beets, kohlrabi, and much more. I never though kohlrabi had much flavor, but eating it picked straight out of the ground made me realize how incredibly sweet the vegetable can be if grown right and eaten freshly.

swiss chard
Swiss Chard

Upon arriving at his home you are greeted by the smells of several different fresh baked breads that have just come out of his stone oven. There were delicious roasted eggplant, roasted tomato and roasted pepper salads along with a massive bowl of homemade hummus to eat. Before the workshop even starts Erez makes sure you’re pretty full.

After the tour of his garden, where I had the best kohlrabi of my life, we were led into his downstairs kitchen where we gathered around a long table and eagerly anticipated Erez’s cooking demonstrations. The specific workshop that day was breads and soups. He preceded to make a garlic confit bread, a jerusalem artichoke bread, a pumpkin seed and leek challah, a spicy asian soup with a pumpkin and leek stock, a beef and bean stew, and finally a leek, artichoke and garbanzo bean soup. All of the breads and soups were really tasty and the workshop was very inspiring. I posted the garlic confit bread recipe, which was the highlight for me.

soup and breads erez
Hummus and leek soup, variety of breads

Erez is extremely knowledgeable not only about bread recipes, techniques, and all things bread, but about Israeli and Galilean cuisine in general.  Seasonality is a strong theme in his cooking, hence the heavy use of leeks throughout the day. This focus on local and seasonal ingredients is something I try to model my style of cooking after as well. The workshops last 4 to 5 hours, and I highly recommend trying it out.

Galil Olive Orchard Erez 
Galil Olive Orchards
 hummus erez
Homemade hummus

Savor Israel


1 comment:

  1. Delicious one ! It seems very tasty tour of Israel. Hopefully, next month I will there for 2 weeks and will enjoy all mentioned food. I heard many good things about Israel.