Wine pairing of the week and recipe RSS

Grenache and Hokkien braised duck

I love traditional french duck (of course a grandmother's recipes) and I thought I couldn't appreciate as much any other way of cooking. So wrong! The Hokkien braised duck is a wonder: slightly flavored with ginger, garlic, a pinch of cinamon, star anise and cloves. This recipe has become for us an indispensable recipe as soon as we want to please our guests!  What about the wine? Of course, beyond the recipe, all is about wine pairing. I would say, you don't want to chose a tanic wine, you want a friendly wine able to accompany the spices without destroying them. Let's try Le Jas Red: grenache and carignan, the wine respects the duck ! The recipe: INGREDIENTS 2 kg Duck 3 slices Ginger 4 slices Blue Ginger...

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Rose MIP Classic ....and Hummus: delicious !

Hummus recipe Ingredients 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas ½ teaspoon baking soda (if you’re using canned chickpeas) ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste 1 medium-to-large clove garlic, roughly chopped ½ teaspoon fine sea salt, to taste ½ cup tahini 2 to 4 tablespoons ice water, more as needed ½ teaspoon ground cumin 1 tablespoon extra-virgin olive oil Any of the following garnishes:  drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley Instructions: Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until...

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Stunning onions soup with French Chardonnay

You would like to impress your friends: try this recipe with French Chardonnay, or Viognier. With red French wines (gamay) it is lovely also: good idea anyway to pair with cheese ! Ingredients 6 tablespoons (90g) unsalted butter, plus more for bread 3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick (see note) Kosher salt and freshly ground black pepper 1/2 cup (120ml) dry sherry (such as Amontillado) 2 quarts (1.8L) homemade or store-bought low-sodium chicken stock 2 sprigs thyme 1 bay leaf 1 teaspoon (5ml) Asian fish sauce (optional) 1 teaspoon (5ml) cider vinegar 8 bowl-size slices rustic bread, toasted until crisp 1 medium clove garlic 1 pound (450g) Gruyère cheese, grated Freshly minced chives, for garnish In a...

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