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

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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. http://blogs.laweekly.com/squidink/20...

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."""

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Obviously, there is much more to the interview.

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

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