Mediterranean Seder

Listen to this show 
Subscribe to all shows  

This week we travel around the world to the Mediterranean to taste a different approach to the Passover dinner.

Joyce Goldstein has transformed the way we think about traditional Jewish cooking by challenging our expected ideas with a jolt of Mediterranean flavors. She is the author of countless cookbooks including Cucina Ebraica: Flavors of the Italian Jewish Kitchen, Saffron Shores: Jewish Cooking of the Southern Mediterranean, Sephardic Flavors: Jewish Cooking of the Mediterranean Taking a break from her own Passover preparations, she treats us to a history of Mediterranean Jewish food and shares her recipes for Lamb with Green Garlic and Carciofata de Trieste.

Our Guest Oenophile, Tim Elliott from Winecast gives a primer on Middle Eastern and Kosher wines and offers his suggestions for the Passover table:
Chardonnay from Carmel, Yarden Vineyards
Cabernet from Golan Heights Winery
Chenin/Sauvignon Blanc from Baron Herzog, California

Also check out Bordeaux producer, Baron Philippe de Rothschild, whose house makes the famous Chateau Mouton Rothschild, and who has been making Kosher wines for many years: Mouton Cadet Rouge

Music Credits
The Wimshurst Machine, The Escape
Highly recommended.

When you use our links to purchase books and tools from the podcast, you help the support the show. Thanks!