A New Food ‘Covenant’

The winemaking Morgans share their Mediterranean lifestyle, and a Passover recipe.

Web Director

Jeff Morgan started his career in the 1980s as a Jewishly indifferent musician living it up in southern France. Yet in the early aughts, he found himself dissolved in tears across the dinner table from one of the biggest kosher winemakers, sobbing about “making the best kosher wine in 5,000 years.”

Gefilte Quenelles with Braised Leeks and Lemon Zest
Pareve | serves 6 as a main course, 10-12 as a first course
2 lbs. salmon fillets, skinned, cut into 1-to 2-inch cubes
4 cloves garlic, chopped
2 tsp. grated fresh ginger
¼ cup chopped onion, plus 1 onion, sliced
2 eggs
2 tbsp. fresh lemon juice
2 tsp. salt
2 tbsp. extra virgin olive oil
3 carrots, cut into ¼-inch-thick rounds
1 fennel bulb, trimmed and sliced into ¼-inch-thick crescents
1 tsp. dried thyme
½ tsp. coriander seeds
1 bottle (750 ml) or 3 cups dry white wine
6 cups water
1 bay leaf
6 to 12 leeks (white part only), well washed (Allow 1 leek per individual portion.)
2 tbsp. finely chopped lemon zest
Freshly ground pepper

Passover, From Brazil

The Brazil nut should not be an ugly duck.

Special To The Jewish Week
2 cups Brazil nuts
1½ cups unsweetened grated coconut
10 tbsp. (1 stick + 2 tablespoons) unsalted butter
1 cup sugar, divided
1 tsp. vanilla extract
4 eggs, separated
1/8 tsp. salt

It's Freekeh, But The Kids Like It

What to do when rice becomes humdrum.

Special To The Jewish Week

There was a point at our house when my kids said they’d had enough rice to last a lifetime and I should never make it again.

Rice had been my go-to side dish, the dish I cooked 3-4 times a week and could probably prepare while still sleeping. Why did I make it so often? Partly because rice goes with everything. But mostly because my kids ate it without any fuss, which, as any parent knows, is an important consideration at the end of the day.

Fortunately the whole grain revolution was at hand. Scientists and food experts of all kinds were singing the praises of quinoa and spelt, bulgur and barley.

1 cup whole freekeh
2 cups water or chicken stock
2 cups diced, cooked chicken
1 cup chopped dates, preferably medjool
3/4 cup pistachio nuts
1/2 cup golden raisins
1 ripe mango, peeled and diced
1/2 cup chopped red onion
1/4 cip minced fresh parsley, preferably flat leaf
2 tbsp chopped fresh mint
6 tbsp extra virgin olive oil
1/3 cup Meyer lemon juice
3 tbsp white wine vinegar
Salt to taste
Cayenne pepper

Gaga For Fava Beans

Whip up a quick radish, fava bean, and edamame salad on a busy summer workday.

Jewish Week Online Columnist

For a while it seemed that there was so much hype around edamame (soy beans) I wanted to come up with an easy, refreshing salad that highlights this little bean that everyone seems to adore. This salad takes minutes to prepare, its vivid colors look gorgeous on any table, and it always gets rave reviews. I love when I can create a recipe that can be served at brunch, lunch or dinner and can please so many palates. This is one of those!

2 Kirby cucumbers, cut crosswise at an angle into 1/4-inch-thick slices
1 cup thinly sliced radishes
1 cup frozen shelled fava beans, thawed
1 cup frozen shelled edamame, thawed
3 tbsp white vinegar
1.5 tbsp extra virgin olive oil
2 tsp sugar
1 tsp toasted sesame oil
1 tbsp black sesame seeds
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