What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them.
Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines —as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking.
All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.
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|Title of eBook: Quiches, Kugels, and Couscous|
|Release Date: 11-02-2010|
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Quiches, Kugels, and Couscous
(MOROCCAN BEET LEAF OR SWISS CHARD SALAD)
Moroccan cooks usually make this tasty salad with Swiss chard, but I have seen it also with beet leaves. Eaten all year round, it is prepared by Moroccans on Rosh Hashanah for their Sephardic Seder, when they say a series of blessings over squash, leeks, dates, pomegranates, black- eyed peas, apples, the head of a fish or a lamb, and Swiss chard and beet greens.
⅓ cup peanut, grapeseed, or vegetable oil
2 bunches of Swiss chard or beet leaves with stems, coarsely chopped (about 1 pound)
4 cloves garlic, minced
Salt to taste
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon harissa, or to taste
¼ cup white vinegar or lemon juice
Freshly ground pepper to taste
Heat the oil in a medium skillet. Toss in the garlic, sautéing until just fragrant, then add the chard and cook for a few minutes. Sprinkle on a little salt, the paprika, cumin, and harissa, and cook for another minute, stirring. Pour the vinegar or lemon juice into the pan, and cook for another minute, or until it has begun to evaporate. Season with salt and freshly ground pepper to taste. Serve at room temperature.
Yields 4-6 servings.
Preserved lemons are an indispensable item in my pantry cupboard. I use them all the time and believe they are best made at home. Although I have tasted lemons preserved in water or an equal mix of lemon juice and water, I much prefer them preserved in pure lemon juice. Many people scrape out and discard the pulp when using the lemons, but I often include the preserved pulp. I blend a preserved lemon in w...