A senior rabbi from Paris has warned Israel’s agriculture minister that legislation in Israel to ban the import of goose liver could jeopardize kosher slaughter in Europe.
Jewish mixed marriages have been commonplace for decades, but they’re still more successful under the chuppa than they are in the kitchen. Claudia Roden dismissed the idea altogether in “The Book of Jewish Food,” writing “…there was no fusion of styles, no Ashkenazi-Sephardi hybrids, and no unifying element.”
Talk about the best of all worlds. Soon, here in Israel, we’ll be able to observe tradition and start our Shabbat dinner with liver, while enjoying the taste of pork. Oh, and all with the blessing of the Chief Rabbi.
Pat chicken livers dry with paper towel and remove any sinews or veins; season well on both sides with salt and pepper.