Chabernet

Another Glass of Chabernet

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 top of a 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 [...]

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 [...]

Spaghetti con le Vongole

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  SPAGHETTI WITH CLAM SAUCE Spaghetti alle Vongole   To serve 4 to 6   6 tablespoons olive oil 2 tablespoons soft butter   6 cloves finely chopped or grated garlic 1 tsp dried Oregano Red Pepper flakes   1/2 cup dry white wine or Vermouth   1 cup clam broth, fresh from the clams (below) or bottled.   6 to 8 quarts of water 1 tablespoon salt 1 pound spaghetti, spaghettini or linguine   3 dozen small hard-shell clams 2 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian type   Salt Black pepper   In a heavy 10- to 12-inch skillet, heat the olive oil until a light haze forms over Read more [...]

Costolette di Maiale alla Modenese

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Costolette di Maiale alla Modenese   PORK CHOPS BRAISED IN WHITE WINE To serve 4 1 teaspoon dried sage leaves, crumbled 1 teaspoon dried rosemary leaves, crumbled 1 teaspoon finely chopped garlic 1 teaspoon salt Freshly ground black pepper 4 center-cut loin pork chops, about 1 inch thick 2 tablespoons butter 1 tablespoon olive oil 3/4 cup dry white wine 1 tablespoon finely chopped fresh parsley, preferably the flat-leaf Italian type Combine the sage, rosemary, garlic, salt and a few grindings of pepper and press a little of this mixture firmly into both sides of each pork chop. In a heavy 10- to 12-inch skillet, melt the butter with the olive oil over moderate heat. When the foam subsides, Read more [...]

Drinking With The Botanist

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I have written before about how much I enjoyed reading The Drunken Botanist by Amy Stewart and experimenting with her cocktail concoctions.     Our most recent experiment was to replicate the outstanding Mai Tai served at The House Without a Key at the Halekulani Hotel in Waikiki. The secret, as I learned from Amy Stewart, is the addition of Orgeat syrup. It took us a few trips to the local liquor stores, but we managed to procure the syrup. The experiment was a huge success, and we ought to know since we've had the real deal many times at the amazing Halekulani.   Ingredients: - 1/3 – Ounce Orgeat Syrup – 1/3 Ounce Orange Curaçao – 1/3-Ounce Rock Candy Syrup – 3/4-Ounce Bacardi Gold Rum – Read more [...]

Mamani Gin and Tonic

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  I am reading a clever new book titled The Drunken Botanist by Amy Stewart and just fell in love with her recipe for an outrageous G&T; Enjoy!         1.5 oz gin 2-3 fresh jalapeño slices (or, if you prefer, a milder pepper), seeds removed 2-3 sprigs cilantro or basil 2-3 chunks cucumber 1 chunk celery stalk 4 oz high-quality tonic water (Fever Tree or Q Tonic) 1-2 cherry tomatoes, along with a basil or cilantro leaf, on a pick for garnish Ice   Fill a mason jar, Collins glass, or short tumbler with ice.  In between the ice cubes, layer in a slice or two of pepper, a sprig of cilantro or basil, and a cherry tomato. In a cocktail shaker, combine the first Read more [...]

Surprise in a Tequila Bottle

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... and it is not a worm. The hand-blown Patron bottle is a thing of beauty, and the Patron Silver Tequila is not bad either (see below for our perfect Margarita recipe). So, it came as no surprise when my wife asked me to retrieve an empty bottle from our recycle bin. What to do with an empty tequila bottle? Why, you re-fill it with home-made fruit-flavored Vodka. I’d expect nothing less from the woman who coined the word Chabernet. This time she substituted Vodka infused with foraged Pitanga (Surinam Cherry), but any edible fruit might work. A club recalling the days of the Pan Am Clippers In Hawaii, Guava also grows wild, as does Lilikoi (passion fruit), and Mountain Apple. In Texas, Wild Plum trees abound, as do wild Persimmon Read more [...]

Razor clams: Not Just For Breakfast Anymore

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If there is a city that is the exemplar of all things Chabernet, it would be Barcelona. Sure, the Spaniards also have their sophisticated eateries and designer food scene. However, chowing down on a breakfast of Razor Clams with a glass of Cava in the open market La Boqueria is about as real as it gets. And how convenient that this extraordinary food market is right in the heart of La Ramblas, the only place to be for lovers of food and drink. We rolled out of our hotel bed and walked a few steps to La Boqueria, but it was obvious that many others had been out partying all night.   The assortment of fresh fruit juices was too tempting, so we shared a quick cup before heading to our favorite food stand, Kiosko Universal. The plate Read more [...]