Gabe's Food & Wine Musings
I am known to always talk about wine. It is both a job and a passion for me. I taste wine all the time, write about it, review it, criticize it, positively and sometimes not so positively.
Some of you may have noticed that in my wine write ups, I often provide suggestion for dishes to pair with the wine, as well. I am certainly guilty of enjoying the some of the finest things in life, a fact that certainly does not surprise those who have met me in person. Having grown up and lived both in Switzerland and in Israel, and having also traveled a bit, I was exposed to many different cultures which are reflected in the kitchen, as well. So there are lots of European but also Mediterranean and middle-eastern dishes that I like, some of which I also enjoy cooking myself.
I would like to share with you a few new kosher products I recently tried and enjoyed cooking with.
Gefen has started a new line of vacuum-sealed legumes such as chickpeas and lentils. The packaging is enticing and reflects the freshness and the quality of its content. It's also so much more user friendly than a can, no more cuts! I particularly like the chickpeas which are cooked to perfection. They are great in a fresh salad with baby spinach leaves, cherry tomatoes and avocado or as a side dish to a chicken or beef couscous.
Paired with a Capcanes Samso 2015 with its full body and earthy flavors, it is truly amazing.
A favorite food of mine is chummus. I enjoy dipping pita or even challah in it or eat it with grilled chicken breast. The Gefen vacuum-sealed chickpeas can be easily mashed in a food processor and then mixed with the great, smooth Mighty Sesame Tahini, a bit of freshly squeezed lemon juice, some fresh parsley, salt, and a bit of pepper for some smooth, delicious home-made chummus.
Open with that a bottle of the brand new Champagne Drappier Brut Nature Zero Dosage Pinot Noir and the party is on!
A well-known kosher store in my old neighborhood was selling duck legs before Pesach. I'm a big fan of duck. and I find the legs to be the best cut so we stocked up. Now take some Reine Dijon Mustard, one of the best French mustard brands which is made using wine vinegar (Dijon is the capital of the world-famous Burgundy-Côte d'Or wine region), add some honey to it and mix it well. Spread it then over the duck legs and put in the oven at 350 degrees Fahrenheit for an hour and you will get the perfect combination of juicy, savory, sweet and spicy with a crispy caramelized skin on top, a must try!
Then open a slightly-chilled bottle of Chablis Les Marronniers 2016 and you're in for a treat.
Bon appétit, l'chaim!