Dec 30, 2021
Egon Schug, head of the West German Federal Border Guard, 1986.
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Egon Schug, head of the West German Federal Border Guard, 1986.
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So far this week, I have made:
pita bread
schug
challah (for shabbat)
shakshuka (for shabbat)
to say that I'm feeling extra Jewish-y this week is a bit of an understatement. I always feel somehow more in touch during the counting of the Omer, as I do a reading each day, and I think that expands into my cooking habits too. I'd also like to give a special shoutout to Joan Nathan’s new cookbook, King Solomons Table, as that’s where I got all the recipes from. I am obsessed with this cookbook and I love the way she pairs Jewish recipes from around the world with stories of Jewish history, food history, and how she came to include the recipe in the book. I have really enjoyed the experience of cooking from here and getting in touch with my Jewish identity though food.
Schug is basically an Israeli hot sauce. It can be made many different ways and everyone has their favorite, but the basic components are always hot peppers,
RED HOT SCHUG! A little Schug go's a long way. Try it on your next Deli sandwich! Type- Condiment. Place of origin- Yemen. Region or state- Yemen, Israel. Main ingredients- Hot peppers, garlic, coriander. #hot #hotpeppers #schug #spicy #yum #NOM #onlyatMaccabeesKosherDeli https://www.instagram.com/p/Bs9BWL8HfPF/?utm_source=ig_tumblr_share&igshid=132112dhfzchy
Shawarma, Schug, Hummus, Falafel, Carrots, and Cous Cous
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New Post has been published on Michael Wiggins
New Post has been published on http://michael-wiggins.com/saturday-in-sonoma/
Saturday in Sonoma
For our first full day, we knew we’d be getting a late start since we actually drove up from Danville (~1 hour) that morning. We didn’t let that dampen our spirits though, so we quickly got to work searching for our first target, Schug. As I said to the team there, Schug “basically sponsored our last Christmas (in that our family consumed about 2 cases in total of it during a few day span)” and so it was an obvious first choice. From there, we moved on to Madrone based upon the fact that my wife’s cousin’s boyfriend (follow that?) used to work on the grounds there and in the lab testing fruit/wine acidity levels. After Madrone, we went back to a prior favorite (Deerfield Rach), and closed the day by heading to Imagery (a wonderful recommendation from an old colleague of mine).
I’ve put some reviews, a blurb about each, and some pictures below. Hope you enjoy it!
Saturday:
Schug
Wine Score: 7/10
Property/Tasting Room Score: 6/10
Schug was a pleasant surprise for our first winery. We knew the nationally distributed stuff was good, and were hoping to get some “even better” wines there. They didn’t disappoint, and that ended up being the first wine club my wife joined!
Madrone
Wine Score: 6/10
Property/Tasting Room: 7/10
Madrone was a recommendation from a prior employee who was at our Thanksgiving meal. The wine was good, with one or two knockouts, and the somewhat-central location made it an easy stop on our way to some of the more remote vineyards.
Deerfield Ranch
The scores for this one are still consistent with our last review. The only two downsides to this trip to Deerfield were 1) there was a big tour group there so it was rather crowded, 2) the price of the Old Vine Zinfandel rose nearly $20 since our last trip! It’s our favorite wine, though, and we ended up joining the wine club, so it obviously wasn’t that regrettable…
Imagery
Wine Score: 7/10
Property/Tasting Room: 8/10
Imagery was a really cool spot. We joined the club, enjoyed the wines, and loved the concept. The vineyard has a huge art collection, and gives each vintage its own original art label. The wines were very diverse, and we enjoyed tasting some wines we’ve never heard of. Many of them are totally uncommon for that area as well (e.g. Lagrein, Mourvedre). Would definitely recommend!
Til Next Time,
Michael
Saffron Basmati with Trio of Sauces: Cilantro Schug, Sweet Potato Coulis and Garlic Lemon Tahini This Yemenite-inspired recipe combines the soft and subtle flavor of saffron rice with a rich and delicious trio of colorful sauces – each wildly different from one another, each contributing an incredible layer of flavor to the dish. Not only is this meal a fantastic symphony of flavor, the mix of textures is very satisfying. The crunch of the protein-rich cashews, the softly chewy bites of raisin-laden saffron basmati rice and the creamy textures of three distinctly different sauces makes this one of my favorite vegan recipes. You can find the recipe at: www.earthtosalt.com/2016/12/14/saffronbasmatiwithtrioofsauces #israelicuisine #israeli #işrael #yeminite #basmati #rice #saffron #saffronrice #cilantro #garlic #lemon #sesame #sesameseed #sweetpotato #tahini #schug #shug #zhug #sahawiq #coulis #sauce #earthtosalt
Hummus, smothered in tahini with a dash of schug. Now THAT is delicious! #veganeats #vegano #veganrestaurantoptions #vegetarian #vegan #thisiswhatveganseat #crueltyfreefood #veganfoodporn #wheredoyougetyourprotein #veganinspo #vegansofinstagram #torontoeats #torontofood #vegandinner #dinner #laffa #hummus #schug #charif #vegandinner #foodporn #veganlunch #lunch #lazyweekdaymeals #snack #vegansnack