~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!