Paroles de vignerons - Vinparleur - Winzer talk
Latest update : 1 August 2016.
A very tasty dish, though not very low in calories. But nevertheless fits very well for summer! Very easy to prepare (the day before) and definitely loved by all cheese fans. 100% success guaranteed!
Ingredients for 4 persons 1 not too ripe Munster cheese 250 ml crème fraîche 1 glass Mirabelle brandy or schnapps 1 bunch of chives Salt pepper 1 kg waxy potato (Amandine, Roseval, rat ...) 300 g raw ham
Chop the chives and mix them with the crème fraîche and the brandy. Add salt and pepper. (...)
The idea came to us during the winter, as the desire to buy fresh basil really did not match the season. The base of pesto is simple and, depending on the season, the ingredients are interchangeabe. You only need something nutty, some herbs, olive oil, dry cheese, garlic, pepper and salt. In December, we were inspired by the nuts in our cellar and the marjoram in the garden... A little zest of lemon makes the way for extra freshness in every season.
Ingredients 15 large walnuts 1 or 2 (...)
Serves 6
Salmon fillet (about 1 kg) One organic lemon 2 medium-sized parsnips 1 medium-sized celeriacs A small pot crème fraîche Long grain black rice One small onion 150 ml champagne or white wine 150 ml fish stock 200 ml liquid cream Saffron Olive oil Oil of roasted sesame seeds Salt and pepper
For the side dishes Peel, dice and cook the parsnip and celeriac with a little water. Mash with the crème fraîche in a blender. Cook the rice and keep warm with some butter.
For the fish Wash and (...)
To get an answer to this quite snobbish sounding question, we have contacted Olivier Bompas, a highly regarded French sommelier, journalist and wine writer. Because after having allowed yourself to spend a small fortune on this strange, rock-like Fungus, you should better avoid to botch it up in your kitchen…
“Truffles are an extraordinary food that is rather used as a spice. Their taste is extremely strong and delicate at the same time,”he says on this coveted mushroom.
Among the truffle (...)
Since the beginning of autumn, the fruit and vegetable stall of our favourite organic farmer almost collapses under the weight of fresh pumpkins of all sizes and colours. This immediately inspires recipes like pumpkin soup, casserole or risotto, all very savoury and healthy. Today we would like to propose a recipe for pumpkin tarte tatin, a simple and very tasty alternative.
Serves 4 to 6 people
400 g pumpkin 50 g butter 1 tablespoon of sugar 1 puff pastry 3 tablespoons of balsamic (...)
As soon as autumn arrives, the fruit and vegetable stall of our favourite organic farmer almost collapses under the weight of fresh pumpkins of all sizes and colours. This immediately inspires recipes like pumpkin soup, casserole or risotto, all very savoury and healthy. Today we would like to propose a recipe for pumpkin tarte tatin, a simple and very tasty alternative.
Serves 4 to 6 people
400 g pumpkin 50 g butter 1 tablespoon of sugar 1 puff pastry 3 tablespoons of balsamic vinegar (...)
In order to celebrate autumn at the dinner table, we propose this time a tasty game recipe.
For 4 people, you need: 4 Wild pigeons (or 8 pieces pigeon breast) 200 g red grapes 200 g Bulgur 200 g baby spinach leaves 500 ml poultry stock (homemade or from the deli) 1 onion 4 tablespoons of balsamic vinegar salt and pepper Butter Creme fraiche For the sauce After you have removed the breasts, use the bones to cook you poultry stock (watch a video here). After you have finished the stock, (...)
Ingredients
10 g butter 2 shallots 30 g of dried, washed and soaked porcini mushrooms, or 350 g fresh mushrooms, trimmed (optionally also chanterelles). 200 g Italian round-grain rice (Arborio) 1 fresh thyme sprig (optionally dried thyme) 1 bunch of chives 350 ml chicken stock 60 ml dry white wine 60 g cold butter cubes 1 good piece of Parmesan Salt and pepper
In a frying pan heat the butter, add the finely diced shallots a cook them until they become translucent, then add the mushrooms. (...)
I. LOOKING FOR POWER: The more the meat you put on the BBQ is red, the more you can go for a powerful and full-bodied wine. II. DON’T MAKE IT BURN: If your food is spicy and peppery, avoid wines with a lot of tanins. III. KEEP IT LIGHT: The more your meat is white, the more you should look for rosé wines and light red wines. IV. REFRESH THE PALATE: Prefer tense, well structured rosé wines with lively acidity to accompany your grilled meat and fish. V. IT’S SO SWEET: Round and fruity rosé wines (...)
continue1 chicken or poulard of 1.5 kg 4 large garlic bulbs 500 g organic potatoes 500 g organic tomatoes Salt and pepper 1 bouquet garni and some sage leafs 6 tablespoons of organic olive oil Fresh herbs for final seasoning
Rinse the chicken, dry, salt and pepper, slide 4 sage leafs and some sprigs of thyme under the breast skin and put the remaining herbs in the interior. Preheat the oven to 175 degrees, heat olive oil in a large ovenproof pan (with a lid) and fry the chicken. Break the garlic (...)
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