Tag Archives: Aubergine

Steak and Baked Vegetables with Aubergine Sauce – Burgundy

Posted on September 3, 2011 by physicsman

This is a Nigel Slater recipe that sounded delicious and seemed to cry out forBurgundy. I didn’t read the recipe in full until I had decanted a bottle of rather good Burgundy – and then I saw the problem. Had … Continue reading →

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Pasta with Aubergines and Two Italian Reds

Posted on August 30, 2011 by physicsman

The pasta sauce appears very simple with few constituents and not too much effort in the cooking, but the result is a remarkably powerful and complex flavour. The simplicity means that every ingredient counts, especially the aubergines, tomatoes, a lot … Continue reading →

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Lamb and Cotes du Rhone

Posted on July 7, 2010 by physicsman

Last evening lamb (neck) fillet seared on a griddle pan and served with Sky Gyngell’s Summer Aubergines which involves olive oil, crème fraiche and lots of herbs – wonderful.  I chose Cotes du Rhone, E Guigal 2005, our favourite Cotes … Continue reading →

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Beaujolais and Summer

Posted on June 23, 2010 by physicsman

Last night, a warm July evening, an excellent vegetable lasagne to a Bill Sewell recipe called for a light red wine. The vegetables were mostly aubergines and mushrooms and the pasta was fresh. I chose a bottle of Beaujolais Villages, … Continue reading →

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