A Provencal Passover

The Avignon region of southern France is rife with history and tradition. This also applies to food and the traditional dishes associated with this season of faith and belief. To the Jewish community of Avignon, the Passover dishes take on a special meaning.

Joan Nathan, a regular contributor to the New York Times Food section and export on Jewish cooking wrote an informative and intriguing article on the community at Carpentras. since Roman times, Jews have lived in this Northern Provence town and will now be celebrating Passover at the Carpentra Synagogue, first built in 1367/ It is one of the oldest synagogues still in use and will welcome some with roots in African Judaism.Carpentrs a became the center of Jewish life in 1306 when the Jews were expelled from the Kingdom of France.Like other nearby sanctuaries of Avignon and Cavaillon, the town was under French rule but the Contat Venaisson under the command of Pope John XXII. His Holiness decreed that the Jew would be welcomed as refugees. Thanks to the initial 1,000 Carpentras was known as 'Petit Jersusalem. They still sadly  had to  contained be in a ghetto, which was locked at night. They had their own butchers and bakers which now the slaughterhouses and ovens along with the ritual baths are being excavated. Some things have changed. Most of the younger generation have moved to the larger cities and townspeople have to travel to Marseilles for kosher meats.

The holiday foods has both Jewish and Provencal influences The cuisine is Jewish dishes were adapted from local foods according to the laws of kashrut, or Jewish religious dietary laws. Gilberte Levi's Haroset, the sweet paste that represents the mortar that built the pyramids has dried  apricots, figs, raisins and chestnuts, reflective of the harvests of southern France. She will also serve veal stuffed with Swiss chard, with the last being a popular ingredient of the region. Her Haroset is easy to recreate It not only has the chestnuts but also almonds, pine nuts  and walnuts.She adds in the traditional apple along with cinnamon and fresh ginger. The fruit used can be dried because sweet Kosher wine will moisten it. The provencal veal breast stuffed with Swiss chard also has rosemary and garlic, not too far in ingredients from an Italian Easter lamb Cote du Rhone,a  dry red is also added for moisture.

Carpentras  will celebrate Passover ,using ancient recipes and traditions of both France and Jerusalem. The food will reflect centuries of lives led there. It is a reminder of their contributions to Provencal life.

Healthier Holidays

The Spring holidays are almost here and with it comes a wealth of food.While the dishes are traditional ,they're not always healthy. A better alternative is keeping centuries old dishes but creating them with a more nutritious twist Passover and Easter both demand big meals. Passover is usually celebrated with a roasted brisket the first night and maybe chicken the next . Instead, try just chicken and then celebrate with vegetarian fare. take advantage of Spring vegetables by roasting a variety. There can still be the standard haroset and bitter herbs. Easter as well is celebrated with either a ham or a lamb.Think healthier with chicken or even turkey.Both go well with the veggie of the season asparagus.Also a side dish of roasted veggies is a nice alternative to stuffing or potato salad. sweets also play an important part ,especially in Easter. Cookies, cake and candy are great but they'll leave both kids and adults hyper.Instead get a token chocolate bunny for the kids and have fresh fruit bunnies and chicks. StSick eyes ,feet and beaks (which can be picked up at any craft store) and stick them on nectarines . Cut out little bunny ears and again put on plums or peaches. Fill Easter eggs with grapes , sunflower seeds or just fun stickers.Passover called for dense flour less cakes however think light with fruit trays or fruit kabobs.Even freshly made fruit sorbets can be a nice ending to any holiday meal. The holidays call for food.Instead of creating calorie rich dishes,think light and healthy.The meal can still reflect tradition but can also can reflect healthier fare.Eating light can be the start of a new tradition.