L’shanah tovah!

L’shanah tovah!

Italian Plum Tart with a Meurbeteig Crust

 

 

To ring in a sweet New Year, I made one of my favorite open-faced tarts with Italian plums. See the recipe over at KosherEye. L'shanah tovah!

 

 





Feature on Bite of the Best

My friend Bonnie from Bite of the Best featured me on her website! Go over to Bite of the Best to read the invterview.





London Gorges at Gefiltefest

Jewish London was jumping last week as the city celebrated its fifth annual Gefiltefest food fair.

The popular festival, started by the energetic and charming Michael Leventhal, was held at the sprawling Ivy House in Golders Green. Kosher food was being made—and discussed—in every corner: teenagers on how to raise free-range eggs at home, a challah-baking workshop with Challah for Hunger, Claudia Roden and Chef Silvia Nacamulli on Italian-Jewish cuisine, a local rabbi on the kosher status of the giraffe. (Last year, the same fellow, Rabbi Dr. Harvey Belovski, discussed the kashrut of locusts—with samples.)

Two days before the festival, Nacamulli delighted the fair’s three American authors—Kim Kushner, Poopa Dweck, and myself—with a Roman Jewish Shabbat dinner featuring eggplant dishes, and, as a special treat, carciofi alla giudia, with artichokes she’d brought from Italy, and then fried.

After the festival, which featured the launch of The Gefiltefest Cookbook, I visited Honey & Co., a tiny restaurant advertising “food from the Middle East.” For breakfast there I had coffee and an Armenian lahmajun topped with spinach, mint, dill, and parsley with Israeli chef owner Itamar Srulovich and Sarit Packer, who with worked famed Israeli chef Yotam Ottolenghi for seven years. One night I dined at Zest, whose chef, Eban Tibi, also worked at Ottolenghi’s, the chef’s eponymous restaurant.

This innovative kosher fish restaurant features dishes like sweet potato tahini with garlic oil and crisp onion, and butterflied sea bream with brik papillote, chilli, and bay glaze with a harissa coconut sauce. The chef told us that the coconut milk was a happy mistake. He’d wanted to use heavy cream, but it was so expensive they switched.

Downtown in Soho, the chef-owners of Machne Yehuda in Jerusalem have joined forces with an English couple to open Palomar, on Rupert Street, once considered an unsavory part of London with a bad reputation. Here, I was able to share a table with Israeli writer Gil Hovav and taste the dishes I’d tasted in Jerusalem, and then some.

But it was with Yotam Ottolenghi at his restaurant Nopi that I understood where all this excitement was coming from. At lunch we tasted new dishes for his menu. As we ate, Ottolenghi and his business partner Sami Tamini, who co-authored the cookbook Jerusalem, came by to taste and talk. With dishes and unexpected flavors like sea bass, lovage, and watercress sauce; borage and roasted cherry tomatoes; and what they call a M.E. Mess—a deceptively simple-seeming pomegranate trifle with mascarpone cheese, whipped cream, strawberries, pomegranates, and crumbled meringue, among other flavors.

While critiquing the dishes back and forth, I understood the standard they set, flowing from two sons of Jerusalem to our global world of food. Fortunately for the British, they landed in London.

This aritcle first appeared June 26, 2014 in Tablet Magazine





Joan Travels Through Europe!

Joan Travels Through Europe!

Enjoying the view from a hot air balloon!

Keep up with Joan as she travels through France, England, and Italy in June! Joan will participate in Gefiltefest 2014, meet up with Yotam Ottolenghi for dinner, explore Cambridge's Genizah Collection, dine with Fiippo Bartolotta of Mama Florence, and interview home cooks throughout Italy. Be sure to check Joan's Facebook, Twitter, and Instagram - you never know where she'll be next. 





For cookbook author Joan Nathan, a home that ‘loves people’

For cookbook author Joan Nathan, a home that ‘loves people’

View from Joan's kitchen. Photo by John McDonnell/The Washington Post

 

 

 

 

 

 

 

"When you’re in a home where dozens of renowned chefs are about to gather for a weekend of merrymaking and fundraising for a good cause, you can’t help but get caught up in the excitement of a potential 'pastrami-off' between two chefs and the opportunity to indulge in black hummus and shakshuka, an egg dish concocted by cookbook author Joan Nathan."

Read on for the rest of Michelle Lerner's article in The Washington Post about Joan's home and Sips & Suppers. 





Sips & Suppers 2014

Sips & Suppers 2014

Preparing brunch for Sips & Suppers chefs. Photo © Paul Kim Photography, LLC

Sips & Suppers 2014

Brunch for Sips & Suppers chefs. Photo © Paul Kim Photography, LLC

Sips & Suppers 2014

Joan at Sips & Suppers brunch. Photo © Paul Kim Photography, LLC

Sips & Suppers 2014

Brunch for Sips & Suppers chefs. Photo © Paul Kim Photography, LLC

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Sixth Annual Sips & Suppers fundraiser raised over $500,000 to benefit DC Central Kitchen and Martha's Table, two organizations dedicated to fighting hunger in our nation's capital. As an honarary chair, along with Chefs Alice Waters and Jose Andres, Joan Nathan helped to plan this two-day fundraiser featuring chefs and mixologists from every corner of the world. Read more about the event and learn how to participate at www.sipsandsuppers.org

 





Joan Interviews Ottolenghi and Tamimi for The Splendid Table

Joan spoke to Yotam Ottolenghi and Sami Tamimi about their experiences growing up in Jerusalem. Listen to the full interview and get recipes on The Splendid Table's website.





Joan on Tell Me More, Mashing Up Holiday Favorites

Listen to Joan's interview on NPR's Tell Me More, where she talks about her Thanksgiving and Hanukkah plans, holiday favorites, and a new sweet potato latke recipe!





Joan’s Thanksgivukkah Menu on The Kitchn

See Joan's Thanksgivukkah menu featured on The Kitchn. It's sure to be a memorable meal!





Sweet Potato Latkes with Celeriac Root and Apple

Try Joan's Sweet Potato Latkes with Celeriac Root and Apple at your Hanukkah or Thanksgiving table. They're sure to be a hit!





Joan's Recipes

"Chestnuts with Onions and Prunes"
from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France


"Huevos Haminados or Baked Eggs Jewish Style"
from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France


"Harissa - Tunisian Hot Chili Sauce"
from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France


Recipe Archive

Catch Joan on Facebook