The Covenant Kitchen: Food and Wine for the New Jewish Table: A Cookbook

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About The Covenant Kitchen: Food And Wine For The New

Product Description The ultimate kosher cookbook for food lovers, with more than one hundred mouthwatering recipes complete with suggested wine pairings, from the veteran cookbook authors and owners of the acclaimed Covenant Winery in California.   Filled with the flavors of Italy, Provence, North Africa, Asia, California, and Israel, these original, easy-to-prepare recipes take kosher dining to a new, contemporary level of sophistication. With more than two decades of professional food-writing and wine-making experience, Jeff and Jodie Morgan share their favorite recipes and—in a first for a kosher cookbook—detailed suggested wine pairings, to give us a cookbook that respects Jewish customs, gives traditional food creative culinary makeovers, and introduces flavorful new dishes that will quickly become family favorites. The Covenant Kitchen includes informative sidebars on how to select the right wine for any occasion, on the requirements for kosher food preparation, and on how to prepare the basics. With sample menus for Jewish holidays and the fascinating story of wine in ancient Israel and throughout Jewish history, The Covenant Kitchen puts a fresh spin on one of the world’s oldest culinary traditions.   With beautiful full-color illustrations throughout.Published by Schocken Books and OU Press Review “I have had the privilege of drinking Covenant wines and eating a meal prepared by Jeff and Jodie Morgan at their home in California. What better combination than a cookbook that pairs their knowledge of kosher wines with their enticing dishes!  I can’t wait to dig in.” —Joan Nathan, author of Jewish Cooking in America“The Russ family is always delighted when the message gets out that it is possible to eat well, drink well, and live well Jewishly.  I tip my hat to Jeff and Jodie Morgan and their wonderful book.” —Mark Russ Federman, third generation, Russ & Daughters“A sophisticated cookbook featuring traditional and creative kosher cuisine along with elegant wine pairings that will elevate any meal to a special occasion. A must-have for any cookbook collector.” —Faye and Jonathan Kellerman, authors of the Peter Decker/Rina Lazarus series, the Alex Delaware series, and The Golem of Hollywood About the Author JEFF and JODIE MORGAN are co-owners of Covenant Winery, in Berkeley, California, where they produce what wine critic Robert Parker has called “the world’s finest kosher wines.” They are the authors of seven previous cookbooks. Excerpt. © Reprinted by permission. All rights reserved. SEA BASS WITH CORN RELISH AND BRAISED BABY BOK CHOY   Dairy | Serves 4   Sea bass has virtually become a generic term for a variety of meaty, mild-flavored, white-fleshed fish. (This does not include Chilean sea bass, which could nonetheless be used for this recipe.) Whichever kind of fresh sea bass you find at your fishmonger will work just fine here.   It’s the creamy, sweet corn relish that really makes this dish distinctive. A touch of cayenne gives it a pleasing hint of heat. Look for leafy, green bok choy in most super-markets. The “baby” version used here is the smallest and most tender kind.   Before you start cooking, separate your ingredients as they are listed below. This is the preparation order; following it will make your work in the kitchen much easier. The relish and bok choy do not need to be served piping hot. They will still be warm when the fish is ready to eat. (But you can quickly reheat them on the stovetop if you desire.)   A rich, barrel-fermented Chardonnay would be our first choice as a wine companion. But many other kinds of white wines would pair nicely as well. Try an off-dry Riesling or Gewürztraminer, for example, or a dry Roussane or Chenin Blanc.   CORN RELISH 2 tablespoons unsalted butter 1/2 cup diced onion 3 cups white corn kernels, fresh (4 or 5 ears) or frozen 1 red bell pepper, diced 1⁄8 teaspoon cayenne pepper 2 plum tomatoes, coarsely chopped 1/4 teaspoon