The Jew And The Carrot

Shabbat Meals: Poulet Veronique

By Geila Hocherman and Arthur Boehm

Antonis Achilleous

In the 1970’s I lived in an off campus college apartment in St. Louis — a madhouse of four Jewish girls living across the hall from four Jewish boys. I was the only cook — which was fine by me, as my dear roomies did all the buying and clean-up — and I had big ideas about what to serve for Shabbat dinner, dishes like beef wellington and chateaubriand with béarnaise sauce. In preparation for these meals, I’d scour “The Times” and “Julia” for recipes, most of which were, of course, unsuitable for a kosher table. I have to say that the weekly horde, which could come to twelve or more, were perfect guinea pigs for my culinary experiments, a captive audience whose appetites didn’t quit.

For one Shabbat, the dish I had my eye on was Poulet Veronique — a heavenly combo of chicken, grapes and, yes, butter and cream. I loved the idea of the grapes, a traditional French garnish for a number of savory preparations.

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Mixing Bowl: Hanukkah Edition, Part 2

By Devra Ferst

iStock

Cook the book makes “Kosher Revolution’s” Be-All, End-All Chicken Soup. Check out the recipe. [Serious Eats]

Two Jewish brothers are heating up the kitchens at some of Brooklyn’s hottest restaurants. [Jewcy]

Microbrews for Hanukkah and some Jewish beer history. Bottoms Up! [NPR]

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