Until I began this blog I had no idea that the dish I am about to describe was poached chicken. My mother called this dish “chicken bottom, “ cooked on the gas as opposed to baking, boiling or frying. Poaching was for French restaurants , which during my growing up years were all treyf and … Continue reading
I think that I’ve stumbled upon the secret fuel to the Jewish brain. It’s Pistou, an ancient condiment, dip, relish (you pick) and, close cousin to Pesto. Pistou originates in from Provence, a lovely town on the French- Italian border which had a Jewish community that was neither Ashkenazi or Sephardic but followed it’s own minhagim. … Continue reading
