|Foie Gras with A Red VDN Wine From Roussillon|
Wednesday, February 13, 2013
Foie Gras For Valentines!
Valentine’s is all about being decadent! Don’t skimp on great food & wine!
Foie Gras is French for "fat liver". It is is made of the liver of a duck or goose that has been specially fattened. I love my Foie Gras seared, but restaurants also prepare it as a mousse, parfait, or pâté (lowest quality). France is the leading producer and consumer of duck and goose foie gras. In 2005, the country produced 18,450 tons of foie gras (78.5% of the world's estimated total production of 23,500 tons) of which 96% was duck liver and the rest goose liver. Top producers supplying the US are based in Canada and Hudson Valley New York.
If you order a Foie Gras appetizer at your favorite restaurant, it is essential that you pair it with a dessert/ sweet wine that cuts through the fat.
Late Harvest Dessert Wine
Vin doux Naturel (VDN)
Champagne or sparkling wines
Tuesday, February 5, 2013
Roussillon is an Old World region in Southern France that is guided by energetic, young and progressive winemakers who respect their vines and nature. The cuisine is logically Mediterranean, featuring ultra-fresh seafood, plump with tapas, gazpacho, organic vegetables and rustic meat dishes.
We discovered this simple but amazing dish during a visit to the region during Harvest 2012.
"Meli-Melo of The Sun" Salad
By Bruno Ribière
Co-Proprietor of Domaine Ferrer Ribière, Roussillon, France
A refreshing dish that is easy to make and will make you and your guests ask for more!
TIME: 20-25 minutes
YIELD: 4 appetizer portions
1-Soft Spanish Chorizo Sausage Picante (spicy) or Dulce (sweet)
1/2 lb small shrimp (20-30 count)
1/2 lb Manchego Cheese
1/4 cup of balsamic vinaigrette dressing
Use a potato peeler to remove skin from the zucchini.
Slice the zucchini in a food processor using a A julienne disc. This will produce thin spaghetti-like strands of zucchini. Slice the strands into small 1/4 inch portions. Place raw zucchini into salad bowls.
Clean & devein shrimp, remove shells and tails.
Slice chorizo thinly in 20-30 slices. Sauté on stovetop in a medium size pan, with 4 tbs of olive oil for 3 minutes. Add shrimp into pan and sauté for another 3 minutes.
Add one tablespoon of balsamic vinaigrette dressing to each zucchini salad
Remove cooked chorizo and shrimp from pan and distribute even portions on top of the raw zucchini
Shred some Manchego over each salad for flavor