Israel’s Kitchen Know-How
IF YOU CAN’T FIND crème fraîche, it’s easy to make your own.
Just add a few tablespoons of buttermilk to a container of
heavy cream, stir it, and leave it out for 12 hours or more,
covered loosely with plastic wrap. Refrigerate after it has
thickened. It will keep, covered, for a week.
FOR EXTRA-SMOKY BACON, order online from Nueske’s in
Wittenberg, Wisconsin (see Resources).
WHEN USING NUTMEG (as you will in the Swiss Chard and
Ricotta Dumplings, you don’t want to taste it. You just want
enough to add depth of flavor. The key, though, is using freshly
grated nutmeg, which tastes entirely different from the
preground stuff.