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A very enjoyable interview with Joan Nathan about Jewish Cooking in France

alkapal | Dec 8, 2011 07:15 AM

I liked reading and learning from Joan Nathan about Jewish cuisine in France, from this recent interview.

This excerpt may help home cooks who aren't familiar with Jewish cooking when they entertain Jewish friends, or simply those who don't eat pork. ""SI: In Jewish-French cooking there are a couple of hurdles. One is that kosher law forbids combining meat and dairy. That means a cream based sauce on your meat is out of the question.

JN: Sometimes they used almond milk when they wanted a cream sauce.

SI: Another hurdle is no lardon. What's a Jewish replacement for those flavorful pink cubes of bacon or pork?

JN: You can make a perfectly good coq au vin without lardon. But sometimes instead of lardon, people use a little bit of smoked goose breast or sometimes they used pickelfleisch, which is a bit like corned beef but much more garlicky. That's really good."""


Obviously, there is much more to the interview.

Enjoy! Happy Hanukkah! and Merry Christmas. ;-).

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