Joanne Nathan has built a career on discovering Jewish cuisine from around the world and sharing it with others. Her latest and final book is “My Life in Recipes: Food, Family and Memories.” What a way to end a legendary career!
“This is the story of my life. It begins when I was two years old and attending Gordon School in Providence, Rhode Island,” Nathan told the paper. “My teacher wrote a report saying that I like lunch in the morning. I don’t know if I like lunch that much, but I like eating it and that’s what my life is all about.
She added, “I will always remember the delicious food and dinners with family and friends.”
With more than 100 recipes and their accompanying memories, My Life in Recipes includes updated versions of old favorites (like matzo ball soup, challah, and brisket) as well as new recipes (preserved salmon with lemon and za’atar) , Moroccan cuisine). chicken with almonds, cinnamon and couscous). You don’t want to read this book when you’re hungry. At least have snacks nearby.
The author of 12 books, including the James Beard Award and IACP Award-winning Jewish Cooking in America and The New American Cooking, Nathan is not only passionate about culinary creativity, but also about his connection to food. enjoying.
“I like to use food as a way to see other things,” she said.
For example, she loves making salads with whatever she has in the fridge.
“Your creative genes are awakened,” Nathan said. “I like to enjoy food.”
For Passover, she makes tarts filled with lemon curd. However, she also considers using the filling in other ways, such as in meringues or pie crusts. “It’s my favorite dessert.” Below is Nathan’s recipe for Passover Pecan Lemon Torte with Lemon Curd Filling.
“Every time I make a recipe, I think of the person who gave it to me,” she said. “I may have changed the recipe, but… [still] It connects me to the past. ”
Nathan feels like the past is also the future.
“I’m not sure [my kids will] “I won’t be making gefilte fish anymore, but I hope you’ll make a lot of my recipes in the future,” she said.
Nathan said he hopes his memoir will be an inspiration to others to live a good life.
“I think that’s the most important thing I want to teach people,” she said.
Listen to the podcast for the entire conversation.
Serves at least 8 people
From “My Life in Recipes” by Joanne Nathan. Copyright © 2024 by Joanne Nathan. Excerpted with permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without written permission from the publisher.
Years ago in Jerusalem, I was given a recipe for an almond and lemon torte. I loved the sourness of the lemon, but I wanted more lemon flavor. I was reminded of my love for lemon curd as I went bakery-hopping in Paris and tasted lemon curd tarts. In this torte, I swapped out the almonds for pecans (because we already have a lot of almonds for Passover) and added my favorite lemon curd, which I learned from Suzanne, a classic restaurant on Connecticut Avenue in Washington. I did. It’s not difficult at all. Make the curd a few days in advance and freeze the cake up to 2 months in advance if needed.
torte
1/4 cup (29 grams) matzo meal, more for pot
8 large eggs (separated)
1 cup (200 grams) sugar
1/4 teaspoon kosher salt
1 grated lemon zest
1/2 tablespoon fresh lemon juice
1 cup (100 grams) half a pecan, coarsely ground
lemon curd filling
3 lemons
3⁄4 cup (150 grams) sugar 3 large eggs
1/4 cup (1/2 stick/56 grams) unsalted butter, vegan butter, or coconut oil
fresh blueberries (for serving)
- Preheat oven to 325 degrees. Sprinkle matzo meal in a 9-inch springform pan.
- Beat the egg yolks with the sugar and salt until smooth and pale lemon yellow. Gradually add 1/4 cup matzo meal, lemon zest, and lemon juice. Add pecans.
- In a separate bowl, beat the egg whites until stiff but not dry (by hand or using a hand or stand mixer). Gently fold them into the egg yolk mixture.
- Scrape the batter into the prepared springform pan and bake on the center rack for 45 minutes or until a toothpick inserted comes out clean. Let cool while you make the lemon curd.
- To make the filling, grate the zest from the lemon to remove 2 tablespoons of the zest, then squeeze the lemon to make 3/4 cup of the juice. Whisk sugar and eggs in a medium saucepan. Gradually add the lemon juice and zest. Add the butter or coconut oil and cook over medium heat, stirring constantly to avoid boiling, until the lemons form a curd-like custard, about 5 minutes. Set aside to cool.
- Once the cake has cooled, divide it into two round layers. Take a few tablespoons of the lemon curd filling and spread it on the cut side of the round bottom. Add the second round, top side up, spread out the remaining curd, dot with blueberries and serve.
Debra Eckerling He is a writer for the Jewish Journal and host of “.Fat and taste buds.” subscribe upon YouTube Or your favorite podcast platform. Email Debra: tastebuds@jewishjournal.com.
