Tagged: recipe

No. 2, et al.

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Another attempt to maximize the  weekly wine. Oh, ello No. 2.

Cheese.
Muscadet is a special type of wine that can be paired with both hard and soft cheeses. One of my favorites, Bucheron (a French goat cheese), is amazing for padnahing with this wine. A tip that I’ve learned: if you’re trying to pair food with wines, your go-to is usually going to be foods from that region. 

Bucheron cheese hails from the Loire Valley–just like our wine. Like o-m-g, we’re so French drinking our wine and eating Bucheron right now. Even Regina George would be jealous.

Bucheron is a pretty neat little goat cheese that I can only explain in this way: It is similar to the feeling of being ten-years-old and shopping the buy one get one free special on Limited Too socks with my mom. I wore the hell out of those things because I felt so cool in them. Added bonus: my mom’s relief from not having to step it up to overpriced track suits and expanding shirts. That’s Bucheron–a beautiful two-for-the-price-of-one anomalous gift from the cheese gods.

Its outside layer is a lovely bit of tangy hard cheese that hides the surprise gooey mushroomy middle. Such bang for your buck from the Loire Valley–c’est magnifique!

Meat.
As we learned last week, we padnah light wines with light fare. In accordance with this mantra, mussels are a perfect compliment to Muscadet. They are delicious and, quite frankly, easier to make than we think. Try this simple recipe to make your roommate covet your epicurean adventures. Sayonora, Lean Cuisine.  

Vegetable.
Asparagus rules–even if it makes your pee smell funny. At least, my brother makes this claim every time my grandmother puts it on the table for family dinners. Whip some up using your No. 2 for a really delicious vegetarian option. The sauce in this SugarLaws recipeBuerre Blanc–is so Loire Valley. Cool fact: It was accidentally invented by a female chef named Clémence Lefeuvre.  Many legends surround this kick-ass woman. Buerre Blanc away while reading about this haphazard French staple. 

Bon Ap!

C.

xx

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No. 1, et al.

p1787Introducing the wine padnah series:  Tahdah! The term “pairing” is simply for the birds, in my humble opinion.  Therefore, if you are feeling too stuffy for this nouveau non-riche corner of Winebbler, then please excuse yourself to go blow your nose!

This is an experiment for those of us who have yet to know the glory of drinking savvy glasses of vino with a high society-approved bite. The rubber is hitting the road, kids. We can no longer be those guys downing our glasses o’ chardonnay with a slab of steak. Oh, the humanity of such mistakes! The horror! the teroirr! (Wine Notes: By the way, teroirr is a so-called loaner-word from the Frenchies about the dirt that grapes grow in. We’ll get there. For now, just enjoy the shameless wordplay and laugh knowingly under your breath.)

But, I digress. Here are a few suggestions for your investigation of bottle No. 1–garnered from one am Google searches, Food&Wine, and my own (laughably non-existent) expert meanderings .

I think they will prove to be decent catches, particularly when all you want to do is throw your work-bag on the floor and hike up those sweatpants from high school over your belly button.

Cheese.
Typically, with a Malbec or any bold red (or in our case, a blend) your best bet will be to stick with a hard cheese. The term “hard cheese”  literally means what I am writing. The shit is not squishy. Back away from your go-to Brie. You can do it, I promise.

A solid (and relatively inexpensive) recommendation would be a Manchego cheese. Manchego cheese is made from the milk of a rare-breed of Manchees. Just kidding. It does actually come from some pretty bad ass sheep, however. These mountain climbers live high up on the La Mancha region plateau in Spain and may or may not have palled around with Don Quixote (see painting included above in case you forgot what he looks like). Made out of 100% sheep’s milk, the nutty flavor of this cheese is delightful with our Malblot (the Merlot/Malbec blend).  No scandalous flag needed for this Spanish-French alliance, either.

Meat.
I’ll be honest. Unless you are showing off (and by that I mean hanging out with friends), spending a Friday evening without any intention of shamelessly stumbling home from a bar at some point, or you really don’t want to do anything but wait to eat—for, oh say, longer than it normally takes to heat up a lean cuisine– then, I’ve got nothing. But, wait! Generally speaking, darker wines are going to call for heavier meats. And after a little cost-benefit analysis, it is going to be well-worth the time investment. Try this amazing(ly easy) barbecue recipe so that you can be flashy with your wine padnah-ing skills. The recipe is really not difficult to master–so just sit there, eat your damn cheese, and wait it out!

Vegetable.
Bold reds are great pals with roasted vegetables. If you’re still an aspiring pseudo over-achiever (that is reaching for what is beyond the waves which are micro), try out these roasted potatoes with the No. 1 and barbeque. Patience is a virtue…that we can all occasionally muster.

Hope you enjoy, and let me know if you give it a go.

Bon Ap!

C.

xx.