Monthly Archives: August 2010

Loin of Pork Stuffed with Prunes – Barbaresco

Pork with prunes is a dish common in Western France from Poitiers down to Bordeaux. On the Loire they serve it in creamy sauce and drink it with a Cabernet Franc such as Bourgueil. Further south it gets served with … Continue reading

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Opportunity in a Fallback; a ‘little’ Languedoc

I knew all day that D was going for a girls’ night out, but still forgot to buy what I needed to cook for myself. T**** was still open, of course, but to be seen buying meat in a supermarket … Continue reading

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Lamb Chump Steak with Pesto and Cotes du Rhone

We had some of the constituents of Raymond Blanc’s steak recipe left over so D tried the same treatment with lamb steaks; pesto sauce on top, tappenade and concentrated tomatoes alongside, plus sautée potatoes and some of our own beans. … Continue reading

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Bourgogne Aligoté with Chicken Breasts and Sun-dried Tomatoes in Tarragon and Paprika Sauce

The tomatoes and paprika save the creamy sauce from being too rich, but in turn are a bit of a challenge for the wine. D served new potatoes and courgettes as the vegetables and they don’t compete with the other … Continue reading

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Claret for Raymond Blanc’s Fillet Steak

A weekend treat for late summer, fillet steak topped with pesto sauce, accompanied by tappenade, concentrated tomatoes, sautée potatoes and French beans. There’s a lot of effort in preparing all the components but the result is wonderful. Just remember it … Continue reading

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An Experiment with Pinot Gris

Last night (wild) salmon with Pak Choi and Shitake mushrooms presented a challenge for wine choice. A good white burgundy would certainly have worked, but I was feeling experimental and we tried a Pinot Gris 2009 from Bennwihr in Alsace, … Continue reading

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Prawns in Thai Green Sauce with Alsace Riesling

I have long advocated Alsace (white) wines with oriental food, especially Thai, so prawns in Thai green sauce was the perfect opportunity to try two of the wines I had brought back from France. The wines were Weisskeller Sylvaner 2008, … Continue reading

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Chicken Caesar with Chardonnay

One of the pleasures of roast chicken is the chicken salads that follow. The two of us get a roast and two days of main-meal salads from one, healthy free-range chicken. This time it was a version of Caesar Salad … Continue reading

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Roast Chicken with a Rosé

Clinging desperately to what’s left of our summer, D went for a local chicken (our local farmer/butcher again) roasted with lemon and herbs and served with lots of vegetables – French beans, courgettes and potatoes, the last new and boiled … Continue reading

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Salmon with Lentils and White Burgundy

Wild salmon is still available and well worth the premium. It’s tasty so you don’t need much of it and the accompaniment should not be too rich. This version, where the salmon is grilled or fried, then served on a … Continue reading

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