Posts by Caroline
Plum Clafoutis!
You know I love baking so I couldn’t resist! Obsessed with plums this time of year. Now traditionally this is a dish made with cherries but plums are basically big cherries so why not. Serves 4-6 Ingredients: 5 small to medium-size plums (pitted and cut in half) 3 eggs ½ cup all-purpose flour 1 tsp…
Read MoreBoeuf Bourgignon
The instant pot to the rescue again! Although traditionally made with Burgundy and served with it, ain’t nobody got money to waste cooking Burgundy, and actually it’s a big hearty dish that needs a bolder red like a Chianti or a Barolo. Here we’re using a classic sauce thickening technique called a beurre manié, but…
Read MoreCharred Broccoli
Some things are simple but perfect. This is one of them. I love broccoli but really only eat it when it’s in season, which is right now! This is my favorite way to cook it. This goes perfectly with our Mushroom Pasta and Boeuf Bourgignon! Charred Broccoli Seves 4-6 Ingredients: 1 large broccoli head, cut…
Read MoreMushroom Pasta
I love cooking pasta like risotto, so since it’s wild mushroom season I decided to go for it with a super earthy, deliciously hearty mushroom pasta cooked in its own broth. This is a very wine friendly dish that could go with any red and any neutral or oaked white. In this case we paired…
Read MoreOaked White Burgundy
We had our unoaked white Burgundy so now it’s time to go back to oak! Unlike an oaked Californian Chardonnay, an oaked Burgundy should still be relatively lean and savory. The finest wines are aged in new French oak barrels, but more like 25% rather than 100%. This is a continental climate where you can…
Read MoreOregon Pinot Noir
Pinot Noir has always been seen as being a bit of a fickle beast, but despite sharing few similarities with the Burgundy region, Oregon has really carved out a niche for itself as the producer of fabulous Pinots. The majority of winemaking in Oregon is in the Willamette Valley, where a huge array of soil…
Read MoreBarolo
This truly is one of the finest wines in the world. Now I know we already dabbled in the grape Nebbiolo, but this is the big daddy. Pretty much all Nebbiolo comes from Piedmont in Italy, and the best of it is from Barolo DOCG. Piedmont is a gorgeous hilly region in the Northwest of…
Read MoreA Nice Chianti
Chianti DOCG is one of Italy’s classic reds, hailing from Tuscany. It’s a wine that varies a lot in quality but these days you should be able to get really great wine for a good price. The grape here is for all intents and purposes Sangiovese, although producers are allowed to include small percentages of…
Read MoreOctober 2021 Tasting
Pear and Almond Cake
You know I love pastry! This month I wanted to share a really simple style of cake that is perfect for this season’s yummy produce. Pears are perfect here, although apples would be great too! The perfect ending to our yummy autumn meal. Almond Pear Cake 100g almond flour 25g cornstarch 100g sugar pinch salt 1/2…
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