In her culinary explorations of France, Nathan found that Jewish cooking was alive and well, a combination of the Eastern European dishes that the cuisine is known for mixed with a certain French finesse. Preserved lemons, chiles, and couscous are introduced from North Africa, the classic Alsatian choucroute is made with duck, corned beef, and chicken sausages in place of pork, and bagels get a Provençal twist with the addition of a bit of lemon zest and orange-blossom water.
This week we will be putting our own French twist on traditional Hanukkah recipes from Quiches, Kugels, and Couscous beginning with Foie Haché, a dressed up version of chopped liver, Brandade Potato Latkes, and a meltingly tender Brisket with Ginger, Orange Peel, and Tomato.
Win 'Quiches, Kugels, and Couscous'
Thanks to the generous folks over at Knopf, we are giving away five (5) copies of Quiches, Kugels, and Couscous this week. All you have to do is tell us about your favorite Hanukkah food memory in the comments section below.