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Thursday, May 7th 2015, 2:22am

maglie della sampdoria Covenant Winery owners dish on Passover dishes

Font ResizeCovenant Winery owners dish on Passover dishesBy Jessica Yadegaran
For the @@@maglie inter femminile Mercury NewsPosted:

03/23/2015 03:00:00 PM PDT
Covenant Winery owners Jeff and Jodie Morgan are seen with a pairing of one of their white wines and a smoked salmon caprese with endive salad in Berkeley on Feb. 23, 2015. (Kristopher Skinner/Bay Area News Group)Related StoriesMar 23:Put that jar of gefilte fish back on the shelf. And don't even bother buying a bottle of Manischewitz this year. Just in time for Passover, Jeff and Jodie Morgan, of Berkeley's Covenant Wines, have released their much-anticipated eighth cookbook, @@@divisa calcio decathlon "The Covenant @@@terza maglia lazio 2015 Kitchen: Food and Wine for the New Jewish #file_links[E:\xrkeyword\1.txt,1,L] Table."
The book (Schocken/Random House, $35, 272 pages), features more than 100 easy-to-prepare kosher recipes and suggested wine pairings inspired by the Morgans' travels to France, Asia and Israel and their time in Napa Valley, where Covenant started in 2002.
Their status as gourmets goes back even further -- Jeff was the wine director at the upscale Dean DeLuca, while Jodie served @@@terza maglia roma 2012 as #file_links[E:\xrkeyword\1.txt,1,L] executive director for the American Institute of Wine Food, an organization founded by Robert Mondavi and Julia Child.
The smoked salmon caprese with endive salad from the Covenant Winery cookbook by winery owners Jeff and Jodie Morgan is seen in Berkeley on Feb. 23, 2015. (Kristopher Skinner/Bay Area News Group)From slow-braised Flanken Pot Au Feu and Cowboy Cholent, studded with lamb sausage, to the fresh, pink-hued salmon Gefilte Quenelles for Passover, "The Covenant Kitchen" offers a contemporary spin on one of the world's oldest culinary traditions. No horseradish @@@magliette calcio estero required.
Naturally, we had questions -- and Jeff was happy to dish.
Q Great kosher wines, trendy delicatessens. The Jewish food scene is so hip right now, and it has such an international presence. How @@@stock maglie di calcio does your cookbook fit into @@@maglie manchester city that new perspective?
A There's a renaissance right now in Jewish dining and a rising consciousness both in the Jewish and non-Jewish food worlds about what people eat. That includes the farm-to-table movement and buying wines from small wineries like ours to enhance the daily dining experience.
AdvertisementQ You've said that the Passover Seder is ideal for wine pairings. Is #file_links[E:\xrkeyword\1.txt,1,L] that because the ritual that accompanies the feast requires four cups of wine?
A It's possibly the longest meal of the year for Jews, and it involves a plethora of courses. There's a natural progression to @@@portogallo maglia 2013 the meal. We'll serve six or seven different wines. In addition to the required four cups, you've got a lot of memorable opportunities to drink wine.
Q Your matzo ball soup is fish-based, instead of the usual chicken stock. What was the inspiration for that?
A I lived in the south of France for over five years and really fell in love with soupe de poisson. Instead of the traditional croutons that come #file_links[E:\xrkeyword\1.txt,1,L] on top of the soup, I thought it would be fun to do matzo balls.
Q And your Gefilte Quenelles: Also inspired by @@@maglia ufficiale brasile your time in @@@magliette chelsea 2012 France?
A My grandmother Alice used to make @@@maglie della sampdoria gefilte fish from the fresh northern pike that my grandfather Lester would catch in the lake outside their summer cabin in Wisconsin. The light texture reminded me of the fish dumplings we often enjoyed in France. This recipe also has an Asian quality to it because of the ginger and coriander, so you don't have to hold your nose and get through it. You can linger with #file_links[E:\xrkeyword\1.txt,1,L] it and a great glass of wine, like a crisp ros .
Q Flanken Pot Au Feu sounds so dreamy. It erases all memories of the traditional boiled version.
A Yes, I really love slow-braised meats that create a rich broth and meat so tender, it's like butter. In Eastern Europe, the shortcut short ribs were traditionally boiled and served with horseradish. I suppose it was the answer to no wine at the table, because it was hard to come by at the time. But this one just begs for a rich, big red.
Q What else will be featured on your Seder table this year?
A We're going to the home of our cellarmaster, Eli Silins. But typically, we have soup, a salad or two, a fish course and then a meat course. In the back of the cookbook we @@@maglie del milan 2014 15 offer holiday menus. The Passover menu includes Braised Beef Short Ribs with Root Vegetables and, of course, Toasted Coconut Macaroons with Chocolate Drizzle. Our meals on Pesach (Passover) last three or four hours, and we always sing songs after.
Reach Jessica Yadegaran at #file_links[E:\xrkeyword\1.txt,1,L] .


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