Chabernet

Another Glass of Chabernet

British Food and Wine

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British food has a bad reputation. The old joke goes that the English are still cooking as though the Germans were still buzzing overhead. Truth is the British do certain things very well – I’m looking at you, comfort food. Like any cuisine associated with comfort food, it is easy to get it completely wrong. Bad soul food is just as plentiful as bad barbecue, and bad British food is no exception. British food these days encapsulates so many cuisines and styles, you can’t paint the cuisine with a broad brush. Indian and Chinese food are as much “British food” as sausage rolls and steak and kidney pie. Let’s talk about British food and wine – pairing it, cooking with it, and the many ways traditional and modern British food Read more [...]

Vegan Cooking with Wine

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Can you cook with wine as a vegan? This is a tricky question. And I’m here to answer those questions for you in this post. Most of us think of wine and automatically think, “Of course it’s vegan! Wine is just fermented grapes, right?” This is where cooking vegan and wine run into a problem. Most mass-produced wines are filtered to remove the natural sediments and opaque colors that form during the fermentation process. Go into your kitchen and look at the bottle of apple cider vinegar in your cabinet. You’ll notice that it has a somewhat opaque consistency and sediment at the bottom. This is formed when you ferment apple cider make the vinegar. So, is it the fermentation process that makes the wine non-vegan? No, Read more [...]

What Can You Cook with Wine and Mushrooms?

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The unlearned in the culinary arts and tastes might think that wine and mushrooms do not fit well together on the same dish. But those who have explored the sautéed regions of the human experience understand the power of the grape and the foundations of the cepes.   Wine and mushrooms go together like peanut butter and jelly. You just have to know how to bring these two magic ingredients together… and why you would want to. Mushrooms are a great source of protein. They are prominently featured in many a vegetarian recipe. They are also popular on pizza. By virtue of pizza alone have mushrooms become ubiquitous--a commonplace member of the western menu. But did you know that different species of mushroom have different flavors? Texture Read more [...]

Sausage Links With Wine

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Sausage. Links. Get it? Sorry, I can never resist a food-related pun. The gist of this article is the pairing of wine with an often overlooked menu protein - sausage. There are many articles about steak and wine, so why not meat in its tubular form? I'm up to the task since, if you were ever going to pair a hot dog with a wine, it would need to be a Chabernet - a wine with no pretense. The first pairing, and one we enjoy quite often at home, is Italian sausage accompanied with a Chianti Classico wine. I'd recommend the sweet Italian sausage, but the hot links will not overpower the Sangiovese grapes in this Super Tuscan wine. For preparation, we start the sausage in a dry saute pan and add a little wine, water, or chicken stock (why not all Read more [...]

Queso and Wine

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The title Queso and Wine might trigger the thought of processed Velveeta cheese dip with a sickly sweet wine. Not in our home, where Spanish-style cheeses served with Spanish wines evoke thoughts of many pleasant food experiences. For example, a hot cheese dish paired with wine is a reminder of Javier's Gourmet Mexicano serving continental Mexico City cuisine in Dallas, Texas. They offer a Cheese Panela (grilled Monterey cheese with Chorizo sausage, prepared specially at the table) that we paired with a glass of Tempranillo wine from Spain.     Viña Sol is a popular light white from Torres, ubiquitous in Spain and sometimes available in US cities. It is a delightful accompaniment to Tapas and we enjoy it with Manchego Read more [...]

Souffle au Grand Marnier

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ORANGE LIQUEUR SOUFFLE I have very fond memories of my father preparing this dish and following the recipe of Julia Child. I can't think of a better recipe that combines booze with dessert, Chabernet style. To serve four: 2 tablespoons soft butter 3 tablespoons sugar 5 egg yolks 1/3 cup sugar 1/4 cup Grand Marnier 1 tablespoon freshly grated orange peel 7 egg whites 1/4 teaspoon cream of tartar Confectioner's (powdered) sugar Preheat the oven to 425 degrees Grease the bottom and sides of a 1 1/2-quart souffle dish with 2 tablespoons of soft butter. Sprinkle in 3 tablespoons of sugar, tipping and shaking the dish to spread the sugar evenly. Then turn the dish over and knock out the excess sugar. Set aside. In the Read more [...]

Panettone Instead of Fruitcake

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With the domain name Chabernet, you might guess that we would enjoy a cake paired with wine. Fruitcake just won't work because it is overly sweet and overly boozy. The crafty Italians bake a holiday cake which can be enjoyed year-round. Leftovers make awesome bread pudding as well as delicious French Toast. Here is the Chabernet recipe for Panettone. To make 1 loaf 3 packages active dry yeast 1/4 cup sugar 1/3 cup lukewarm water 6 egg yolks 1 teaspoon vanilla extract 1/2 teaspoon freshly grated lemon peel 1/2 teaspoon salt 2 to 3 cups flour 8 tablespoons (1 quarter-pound stick)soft butter 1/3 cup diced candied citron 1/4 cup golden raisins, rinsed and drained 1/4 cup dark raisins, rinsed and drained 2 tablespoons melted Read more [...]

Fool Proof Fish Recipe

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Poaching fish in an aromatic broth is classical French, but a style that has gone out of fashion. Or, has it? My suspicion is that many chefs use the poaching technique (Fume) for delicate white fish and then perhaps finish the poached fish in the sauté pan, in the oven, or even on the grill. The reason I say this is because it is difficult for home cooks to infuse much flavor into their fish with such short cooking times. Our new favorite preparation is this quick and easy Fume. Unlike the classic French, we serve the fish in its poaching liquid giving it an almost Bouillabaisse or Cioppino style to it. We can get this dish to the table in less than 30 minutes which qualifies it for a weeknight supper. Add a crouton or crustini with Read more [...]

German Know-how

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In the days before "German Engineering", the German's were known for sausage and for beer. I can't think of a more satisfying meal than grilled bratwurst with a cold beer. Sauerkraut and mustard cut the heaviness of the fatty pork, and the beer rinses your pallet for the next big bite. In Germany, sausages (or, Wurst in German) are regional specialties. Nuremberg is renowned for tiny grilled bratwurst. Many diners order these small treats by the platter. Platters of varying sizes are hung on the wall or described. The smell of the grilled porky deliciousness is so entrancing that you will be inclined to over-platter. Read more [...]

Risotto alla Milanese

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Risotto alla Milanese  BRAISED RICE WITH SAFFRON To serve 6 to 8 7 cups chicken stock, fresh or canned 4 tablespoons butter 1/2 cup finely chopped onions 1/3 to 1/2 cup chopped uncooked beef marrow (optional) 2 cups plain white raw rice, preferably imported Italian rice 1/2 cup dry white wine 1/8 teaspoon powdered saffron or saffron threads crushed to a powder 4 tablespoons soft butter 1/2 cup freshly grated imported Parmesan cheese Bring the chicken stock to a simmer in a 2- to 3-quart saucepan and keep it barely simmering over low heat. In a heavy 3-quart flameproof casserole, melt 4 tablespoons of butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7 or 8 minutes. Read more [...]

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