This week in Finer Foods we are featuring two elegant French wines, Bordeaux and Chardonnay, along with delicious cheeses and recipes for pairing. We'll help you plan the perfect meal! Come in and see me today.
Vanessa
Brick red color with a rustic aroma including dark fruits and cedar. Intense mouth feel with some dark berries and good tannins. Excellent structure. Suggested food pairings include grilled or boiled red meats, roasts, mild game, and soft cheeses like Camembert and Brie.
WINE INFORMATION
From 1500 to 1809, this property belonged to the well-known family of Paty in Guyenne, enobled by King Jean Le Bon at the battle of Poitiers. The squire of Paty, Lord of Mayne Vieil, built wine-storehouses in the 17th century and in the 18th century, replaced the house with elegant chartreuse finished in 1860, by Jean Raymond Fontemoing. Fontemoing, wine merchants in Libourne from 1732 to 1900, created a new vineyard in Fronsac which produced “New French Claret”, i.e great wines aged using the same method as the English traders of Chartrons in the Medoc. During a period of fifty years, the wines of Fronsac, thanks to their technical advances, were more expensive than their neighbours of Saint Emilion. Since 1918, Château Mayne Vieil belongs to the Sèze family who redeveloped the vineyard after the war and are dedicated to the production of red wines of high quality.
Grilled Steaks with Blue Cheese Garlic Sauce Recipe
Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
A quick and easy recipe for grilled steaks with blue cheese garlic sauce.
Ingredients:
4 Beef Loin Tenderloin Steaks (Or other cut of beef)
sea salt
freshly cracked black pepper
For the sauce:
1/4 cup crumbled Blue Cheese
1 tablespoon Worcestershire sauce
2 tablespoons milk or cream
1 tablespoon butter
2 garlic cloves, grated
Directions:
Preheat grill. Bring steaks to room temperature.
Add sea salt and freshly cracked black pepper to both sides of steak. Place on grill and cook until desired doneness.
For sauce, add crumbled blue cheese, Worcestershire sauce , milk, butter and garlic to a small saucepan. Bring to a boil over medium heat and boil for 2 - 3 minutes, or until cheese is mostly melted and sauce is very fragrant.
Serve sauce over grilled steaks.
Camembert city was famous for its cheese since 1680. But in 1971, during the French Revolution, Marie Harel tried a new delicious cheese recipe, called later after the city where it was discovered, after being tasted by Napoleon, who was extremely pleased. Today, Camembert is the most famous and popular French cheese.
Camembert is a soft, creamy cow’s milk cheese with a thin, edible crust. It`s ideal for spreading onto croissants and crackers, fruits or nuts. It is served with red wines and it reveals best it`s flavors at room temperature.
Baked Camembert with Caramelized Onions
Camembert cheese
1 onion
3 tbsp soy sauce
2 tbsp red wine
1 tsp brown sugar
salt and pepper
- Chop the onion and fry it in 2 tablespoons of hot oil. Add salt and pepper.
- When the onion starts to brown, add the soy sauce, the wine and the brown sugar. Allow to simmer until sauce darkens and thickens slightly.
- Remove the cheese from the package, make some stripes on top and wrap it in baking paper. Bake it in hot oven for 10 minutes over medium to high heat. You can serve with fresh baguette and a glass of red wine and of course, a generous spoon of caramelized onion sauce!
DOMAINE LA NOBLE CHARDONNAY 10/11 [FRANCE]
THIS CLEAN FRESH BALANCED CHARDONNAY OFFERS LEMON AND PEAR FRUIT WITH HINTS OF EARTH AND RICHNESS IN A LIGHTER WEIGHT WELL FOCUSED EASY DRINKING STYLE. IF MORE SOUTH OF FRANCE CHARDONNAY TASTED LIKE THIS THE LANGUEDOC WOULD NOT HAVE A WINE GLUT. REALLY VERY GOOD. BEARS SCORE; 87 PTS.
Tomato, goat
cheese tart
1 pack rolled puff
pastry
300 g. fresh goat cheese crumbled
1 small red onion
3-4 plum or Roma
tomatoes
2 tablespoons bread
crumbs
Fresh basil or
marjoram
salt to taste
Olive oil
Thinly slice red onion. Heat 2
tablespoons of oil in a heavy skillet over moderate heat, then cook the red
onion with salt and 2 tablespoon of water , stirring frequently, for 10
minutes. Let cool. Roll out puff pastry and fit into tart pan, prick the bottom
with a fork, then sprinkle the breadcrumbs.
Spread onion over bottom of tart shell and
top with crumbled goat cheese., some basil leaves or marjoram, and a pinch
of salt. Arrange tomatoes, in concentric circles over cheese.
Brush a little oil over the tomatoes,
season with a pinch of salt.
Bake the tart in a preheated oven at 180
degrees for 25-30 minutes.
Delightful,
best served cold
Read more:
http://www.cibovinoeparole.com/2012/10/torta-salata-pomodori-e-formaggio-di.html#ixzz2LSaeyIJ2
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