How to Make a Perfect Italian Meal (It’s Easier than You Think)
When it comes to creating the perfect Italian meal, keep a a few things in mind. First, choose your ingredients carefully. Fresh, quality ingredients are essential for any great Italian dish. Second, take your time. Good food takes time to prepare, so…
British Food and Wine
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…
Vegan Cooking with Wine
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…
What Can You Cook with Wine and Mushrooms?
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…
Queso and Wine
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…
Souffle au Grand Marnier
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…
Panettone Instead of Fruitcake
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…
Fool Proof Fish Recipe
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…
German Know-how
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…
Risotto alla Milanese
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…