Thursday, March 22, 2007

~March Cooking With Washington Wines~

Okay, so you didn't have a Jewish bubbe growing up - but you can still enjoy some savory and celebratory meals as if you had a bubbe without the kvetching and getting all ferklempt, furblungit and appearing like a real goyishke kup.

Chicken liver pate does not touch my lips, but this recipe is reminiscent of chopped liver in the very best vegetarian way and you will look like a mavin in your kitchen. Serve along side a very kreftig soup (see my matzo ball soup recipe) or perhaps for just a little nosh and I guarantee that you will kvell. My mishpacha loved it! Pair with a variety of wines such as a Walla Walla Merlot, Washington Riesling or Chardonnay. That's a real good chochmeh and will bring glick to you and your chevra.


Veggie Walnut Pate

1/2 cup walnuts
8 - 10 button mushrooms
2 shallots, chopped
1 clove garlic, minced
2 cups of a combination of carrots and/or red and/or green peppers
1 tsp dried basil
1 tsp dried marjoram
Kosher salt and black pepper to taste
2 Tbsp olive oil
1 Tbsp lemon juice

Mix all of the ingredients (except the olive oil and lemon juice) in a food processor to the consistency of coarse bread crumbs. Heat the olive oil in a small skillet and sauté the mixture for 6-8 minutes. Add the lemon juice. Serve warm or cold with matzoh or water crackers. Makes 2-3 cups.

l'chaim!

2 comments:

Sonadora said...

Thanks for the matzo ball soup recipe!!! I love that stuff and haven't had any really good ones since the Kosher dining hall at my college used to serve it over Passover. Yes, this despite not being Jewish in any way....my parents sent me to nursery school and pre-K at the Temple though and I've loved the stuff ever since!

Catie said...

Hey! You're very welcome!