12 July 2013 5 Wine Paired Dishes to Celebrate Bastille Day

5 Wine Paired Dishes to Celebrate Bastille Day

July 12, 2013 By
Gateau Saint Honore

Gateau Saint Honore

If you need an excuse to eat delicious French food, Bastille Day is Sunday July 14 and might be the best excuse of them all.

Bastille Day commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789. Festivities and official ceremonies are held all over France1.

Coquille-Saint-Jacques

Coquille-Saint-Jacques

Here are 5 Wine Paired Dishes to Celebrate Bastille Day:

Coquilles Saint Jacques – Wine Pairing: 2010 Albert Mann Crémant D’Alsace (see review here)

Coq au Vin – Wine Pairing: 2009 Domaine Delagrange Volnay Vielles Vignes (see review here)

Boeuf en Croute (some say it’s English) – Wine Pairing: 2002 Chateau Preuillac Cru Bourgeois Medoc (see review here)

Gâteau St-Honoré – Wine Pairing: 2009 Marquis de Chasse Sauternes (see review here)

Pots de Crème au Chocolat – Wine Pairing: Louis Roederer Brut Premier NV (see review here)

Vive la France!

Santé,

Veronique

1 – Wikipedia

Filed Under: French Tagged With: , ,
7 July 2013 Cabot Creamery Seriously Sharp Cheddar Mac N Cheese

Cabot Creamery Seriously Sharp Cheddar Mac N Cheese

July 7, 2013 By

Mac n CheeseI make macaroni and cheese using various cheeses and featuring other decadent ingredients (see Porcini and Lobster Macaroni and Cheese) but for cook outs and casual get-togethers, I love the flavor of Cabot Creamery’s Seriously Sharp Cheddar. Crusted with a Panko topping, this mac n cheese gets rave reviews every time.

Ingredients:

  • ½ stick (4 Tbsp.) butter
  • 4 Tbsp. all-purpose flour
  • ½ tsp. each, ground nutmeg, salt and pepper
  • 4 cups whole milk or light cream
  • 1 cup heavy cream
  • 4 cups freshly grated Cabot Seriously Sharp Cheddar
  • 1 ½ pounds tubular pasta (I use Barilla Cellentani) cooked 2 minutes less than recommended on package directions, drained

Topping Ingredients:

  • 1 stick butter
  • 1 cup Panko bread crumbs
  • ½ tsp. cayenne pepper

Mac n Cheese MakingPasta Directions:

  1. Preheat oven to 400 degrees.
  2. Place butter in a large saucepan and melt over medium heat. Add flour and cook for 2 minutes, whisking constantly. Season with nutmeg, salt and pepper.
  3. Stir the milk (or light cream) and the heavy cream into the butter/flour mixture and bring to a simmer. Reduce heat to medium-low and cook for 5 minutes, whisking often.
  4. Slowly add the cheeses, a handful at a time, and stir until fully incorporated.
  5. Add the drained pasta to the cheese sauce and mix well.
  6. Add cheesy pasta to a 13×9 baking dish.

Topping Directions:

  1. Microwave butter in a small dish for 45 seconds. Add Panko and cayenne pepper and stir to incorporate the butter and create a crumbly mixture.
  2. Sprinkle Panko mixture over pasta in an even layer.
  3. Bake pasta for 15 minutes until Panko topping has lightly browned. Serve at once.

Makes 8 servings.

Filed Under: American, Cheese, Entrees, Pasta, Sides Tagged With: , , ,
6 July 2013 Rosemary and Lemon Compound Butter

Rosemary and Lemon Compound Butter

July 6, 2013 By

Compound Butter DisksI just love having compound butter on hand for summer grill outs. Compound butter is made by whipping softened butter with herbs or other condiments to boost flavor in food. I’ve played around with add-ons like minced garlic, chopped anchovies (great on grilled romaine lettuce) and various herbs.

This version of compound butter uses lemon zest and chopped rosemary as the flavor enhancers and it’s delicious over grilled steaks.

Ingredients:

  • 2 sticks of butter, softened
  • Zest of one lemon
  • 1 Tbsp. dried rosemary, chopped
  • ½ tsp. each salt and pepper

Compound ButterDirections:

  1. In a small bowl, whip the butter using a fork. Add the zest and the spices and whip some more to fully incorporate the aromatics into the butter.
  2. Lay two 12-inch sheets of wax paper or plastic wrap on a work surface. Divide the butter mixture between the two sheets and start to wrap the butter to form logs (think sushi roll or jelly roll).
  3. Place the two rolls in the refrigerator for at least four hours (if using within a couple days) or the freezer (if using at a later time).
  4. To use, unwrap the wax paper or plastic wrap and slice the butter in ½” slabs.

Makes about 30 butter slices.

Filed Under: American, French, Sides Tagged With: ,
5 July 2013 Red, White and Blue Cake

Red, White and Blue Cake

July 5, 2013 By

Red Velvet CutI love red velvet cake, well, the cream cheese frosting actually, so when I was looking for a dessert to make for my 4th of July party, I opted for a red and blue velvet cake.

I love that this cake turned out not…fussy and perfect for a casual outdoor party that involved grilling a whole beef tenderloin.

I made my life easier by baking the four cakes the night before my party so they’d be completely cooled by the time I got around to frosting them with the decadent cream cheese frosting.

Red Velvet AngleThe recipe below is for two red velvet cakes. Make those than make the exact recipe but with 2 ounces of royal blue paste food coloring (I use Wilton). I dipped some strawberries in chocolate for an additional festive touch.

Red Velvet Cake Ingredients:

  • 2 ½ cups cake flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 Tbsp. unsweetened cocoa powder
  • 2 ounces red food coloring
  • 1 1/2 cups granulated sugar
  • ½ cup (1 stick) butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 1 cup buttermilk
  • 1 tsp. white vinegar
  • 1 tsp. baking soda

Cream Cheese Frosting Ingredients (enough to cover the whole 4-layer cake):

  • ½ cup (1 stick) butter, at room temperature
  • 2 8-ounce packages cream cheese, at room temperature
  • 1 tsp. pure vanilla extract
  • 3 cups powdered sugar, sifted

Red Velvet Red ClothRed Velvet Cake Directions:

  1. Preheat oven to 350 degrees. Using cooking spray or a bit of softened butter, coat two 9-inch round cake pans.
  2. In a medium bowl, combine the flour, salt and baking powder.
  3. In a small bowl, blend the cocoa powder and the food coloring with a teaspoon to create a smooth mixture.
  4. In the bowl of an electric mixer, cream the sugar and the butter until light and fluffy, about three minutes, scraping down the sides of the bowl with a rubber spatula every minute.
  5. Add the eggs to the butter mixture, one at a time, mixing well after each one.
  6. Add the food coloring mixture and mix well, about 1 minute, scraping down the sides of the bowl with a rubber spatula.
  7. Add half of the flour mixture to the creamed butter mixture, then, add half of the buttermilk. Add the rest of flour mixture, then the rest of the buttermilk. Be sure to scrape down the sides of the bowl with a rubber spatula to ensure the batter in completely blended without white streaks of batter.
  8. In a small bowl, combine the vinegar and the baking soda with a teaspoon to form a bubbly mixture.  Add the mixture to the cake batter and stir gently until just combined.
  9. Divide the batter evenly in each cake pans and place them in the preheated oven. Bake for 25-30 minutes.
  10. Cool the cakes in their pans for 10 minutes then remove the cakes from the pans and allow to cool completely on wire racks.

Red Velvet SliceFrosting Directions:

  1. In the bowl of an electric mixer, cream the butter and cream cheese until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula every minute. Incorporate the vanilla.
  2. Turn off the mixer and add the powdered sugar. Turn mixer on low and blend until the powdered sugar has been incorporated, about 2 minutes, again scraping down the sides of the bowl with a rubber spatula.
  3. Use the frosting right away or refrigerate, covered, until ready to use. To use refrigerated frosting, bring to room temperature then stir thoroughly using a wooden spoon.
  4. Place a red cake on a large platter or cake stand. Cover with a thin layer of cream cheese frosting using an offset spatula or butter knife. Top the red cake with a blue one, ice it, then, repeat the process with the remaining cakes, ensuring that the top layer is the flattest slice – this will ensure a smooth surface for the finished cake.
  5. Crumb coat the entire cake with a thin layer of frosting and refrigerate for 30-60 minutes. Finish icing the cake with the rest of the frosting then refrigerate. Serve within a day at room temperature.

Serves 12.

Filed Under: American, Cheese, Desserts Tagged With: , , , , , ,
30 June 2013 Pork Belly Deviled Eggs

Pork Belly Deviled Eggs

June 30, 2013 By

Pork Belly Deviled EggsI love deviled eggs and think they have a place at most parties whether upscale (think caviar-topped eggs) to casual (served plain) to quirky, which I’d consider this pork belly version.

Directions:

  1. Slice the eggs in half horizontally, carefully remove the yolks and place in a small bowl. Add the mustard, Mayonnaise, Paprika, Sriracha, salt and pepper to the yolks. Mash the mixture using a fork until smooth.
  2. Fill the egg white cavities with the egg yolk mixture (can use a pastry bag and tip to make the presentation fancier).
  3. Top each egg half with a piece of pork belly.

Makes 12 deviled egg halves.

Filed Under: American, Pork, Sides, Starters Tagged With: , ,
29 June 2013 Crispy Pork Belly

Crispy Pork Belly

June 29, 2013 By
Belly in Water

Belly in Water

This pork belly recipe can be used in many ways, so feel free to experiment. I especially enjoy it in a slider, in a bowl of ramen noodle soup or on deviled eggs.

Simmering Broth

Simmering Broth

Ingredients:

  • 2-pound pork belly
  • 1/3 cup brown sugar
  • 1/3 cup dry Sherry
  • 2-inch piece of fresh ginger, peeled and sliced in in a few pieces
  • ½ tsp. each ground clove and ground cinnamon
  • ½ cup soy sauce
  • 1 Tbsp. Sriracha
  • 1 can of coca cola
  • 4 cups of water
Boiled Belly

Boiled Belly

Directions:

  1. Fill a large pot or Dutch oven to half full with water then bring to a boil over high heat. Reduce heat to medium and place the pork belly in the pot. Cook for 5 minutes then remove to a plate, drain the pot and clean it.
  2. To the same pot, add the brown sugar, Sherry, ginger, spices, soy sauce, Sriracha, cola and water. Bring the broth to a simmer. Cut the par-boiled pork belly in 2-inch pieces and add to the broth. Turn the heat to low, cover the pot and cook for 3 hours, gently stirring occasionally.
  3. Turn the oven to the broil. Line a couple baking sheets with foil.
  4. Using thongs, carefully remove the pork belly pieces letting them drain off the thongs a few seconds. Reserve the broth.
  5. Place the belly on the foil-lined baking sheets and place under the broiler for 5 minutes, or until golden brown. Remove from the oven and spoon a teaspoon of the broth on each piece.
  6. Use as desired or eat right away.
Filed Under: American, Cuisine Type, Entrees, Pork, Sides, Starters Tagged With: , ,
27 June 2013 Spinach Stuffed Portobello Mushrooms

Spinach Stuffed Portobello Mushrooms

June 27, 2013 By

Stuffed PortobelloI’m on a low carb diet and to try to mix things up a bit for lunch, I decided to forgo my usual spinach salad for spinach stuffed Portobello mushrooms.

I can grill the mushrooms on a Sunday, stuff them and store them in sealed containers to have anytime during the week. The addition of cheese creates a mock-indulgent treat that satisfies my cheesy cravings. These are also vegetarian-friendly, not that I’m one!

Ingredients:

  • ¼ cup, plus 2 Tbsp. olive oil
  • 4 Tbsp. Balsamic vinegar
  • 4 large Portobello mushrooms, stems and gills removed
  • 2 garlic cloves, finely minced
  • 2 9-ounce bags of double washed baby spinach
  • ½ tsp. each salt and red pepper flakes
  • ½ cup sharp Cheddar cheese, shredded

Directions:

  1. Heat a grill to medium-high heat (could also do this in a 400 degree oven for 20 minutes).
  2. Whisk together the ¼ cup of oil and the vinegar to create a marinade.
  3. Slather the marinade on the mushrooms caps and gills side. Place the mushrooms on the hot grill, close the lid and cook for 4-5 minutes on each side. Remove from grill and set aside. Leave the grill on.
  4. In a large sauté pan over medium-high heat, warm the remaining 2 tablespoons of oil for 2 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the spinach (it’ll seem like a lot at first) and the salt and pepper flakes and cook, stirring frequently, for about 3 minutes or until fully wilted.
  5. Divide the cooked spinach mixture between the four mushroom caps and top with cheese. Carefully return the mushrooms to the grill, close the lid and cook for another 2-3 minutes or until the cheese has melted.
  6. At this point, you can eat the mushrooms or allow them to cool and store in the refrigerator in airtight containers until ready to reheat in the microwave for 3 minutes.

Serves 4.

Filed Under: American, Mushrooms Tagged With: , , , ,
24 June 2013 5 Traditional Quebec Recipes to Celebrate Saint Jean Baptiste

5 Traditional Quebec Recipes to Celebrate Saint Jean Baptiste

June 24, 2013 By

flag_quebecToday is Quebec Independence Day (also known as Saint Jean Baptiste) and all my friends and family ‘up north’ will be celebrating with fireworks, food and adult libations. Here are 5 traditional Quebec dishes to get everyone in the mood for a very happy holiday.

Bonne Saint Jean a tous!

Veronique

Filed Under: Canadian, Culinary Travel Tales, Other Neat Things Tagged With: , , ,
23 June 2013 Chocolate Decadence Chip Cookies

Chocolate Decadence Chip Cookies

June 23, 2013 By

Chocolate CookiesI made these decadent cookies as take-home gifts for my guests at my recent Food & Wine Chickie Lobsterfest, but the excess of adult libations “made me” forget to actually give them out at the end of the evening – boo!

I sort of redeemed myself by bringing them to work where they received some pretty big kudos from my colleagues.

You might question how old my baking sheets are – and they are! They’re my Grand-Mother’s sheets and although not new and shiny, I love thinking of her as I bake.

Ingredients:

  • ½ cup unsweetened Dutch-process cocoa
  • 1 cup all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. Kosher salt
  • 8 ounces semisweet chocolate chips
  • 8 Tbsp. butter
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract

Chocolate Cookie DoughDirections:

  1. Preheat oven to 325°F. Line baking sheets with parchment paper or coat with cooking spray.
  2. Whisk together cocoa, flour, baking soda, and salt in a medium bowl. Reserve for later use.
  3. Warm half the chocolate chips in the microwave for 30 seconds and stir. If not fully melted, microwave in 15 second increments until they are.
  4. Place the melted chocolate in the bowl of an electric mixer fitted with the paddle attachment. Add the sugar, the eggs and the vanilla. Blend together on medium speed until fully combined, about 1 minute. With the mixer on low speed, add the flour mixture, one tablespoon at a time until combined. Using a wooden spoon, add the remaining chocolate chips to the dough.
  5. Form dough into 1 ½-inch balls. Place the dough balls 2” apart on the parchment-lined baking sheets and bake for 15 minutes. Allow to cool on the baking sheets for 2-3 minutes, then transfer to wire racks to completely cool (if you can wait that long).

Makes 3 dozen cookies

Source: Adapted from Martha Stewart Living, June 2005

Filed Under: American, Chocolate, Desserts Tagged With: , ,
16 June 2013 2013 Food & Wine Chickie Lobsterfest

2013 Food & Wine Chickie Lobsterfest

June 16, 2013 By

LobstersLast night, I had the pleasure of hosting my 4th annual Food & Wine Chickie Lobsterfest. I was blessed with perfect weather, sunny and 75 degrees, and the festivities took place outdoors.

Pork Belly Deviled Eggs

Pork Belly Deviled Eggs

The evening kicked off with an aperitif of 2012 Banrock Station Pink Moscato, delicate pink in the glass with refreshing, lightly floral flavors and a 2012 Banrock Station Moscato, a slightly lemony, bright and light wine. These wines were paired with cruditées and pork belly deviled eggs. I’ll share my pork belly recipe this week, so be on the lookout.

Lamb Kufta

Lamb Kufta

Next, came grilled chicken satay with Thai Peanut Sauce, a slight variation on my Chorizo and Manchego Bites using one of my favorite cheeses, Cabot Seriously Sharp Cheddar, and lamb kufta with Tzatziki sauce. These appetizers were paired with the highly-rated Domaine Sigalas Assyrtiko, a big mouthful of citrusy deliciousness.

Next came what folks came to my place for – lobster! For those of you who haven’t dared to make lobsters at home, here are fail-proof Lobster Boiling 101 techniques that will guarantee you great results. My whole family serves lobster with our Lemon Butter Sauce and I did again this time. It’s truly a great little sauce that is equally as tasty with fish or chicken. The two wines being poured with that course were both from the Finger Lakes: Red Newt Circle Riesling and Ravines Dry Riesling, one of Wine Spectator’s Top 100 wines last year.

Key Lime Pie

Key Lime Pie

At the request of my guy, I served my Zesty Key Lime Tart for dessert. It’s tangy and light and a great finish to a pretty rich meal.

Overall, it was a fun evening and one not terribly difficult to recreate at your home. If you decide to go for it and want help or tips, just message me!

Cheers,

Veronique

Filed Under: American, Other Neat Things Tagged With: , ,
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