What solutions are there for making a main course ahead, freezing it, and thawing it on the second day to eat on the third day (Shabbat) of a a three day chag? I mean what would freeze well, reheat gracefully, be "dry" enough to reheat on a blech, and taste wonderful?
My motivation is the desire to do some of the cooking ahead and to put some of the food in the freezer to free up refrigerator space eruv chag and on the first day, when space is at a premium.
I'm thinking, perhaps meatloaf?
Updated 1 year ago | 5
Updated 1 year ago | 4
Updated 1 year ago | 27
Updated 2 years ago | 2
Updated 5 months ago | 1