Scottish Beef Stew Topped with a Phyllo Dough Crust
My take on classic Scottish Beef Stew—the butteriness Phyllo dough crust adds a delicious dimension of flavor and texture. I’ve also substituted leeks for yellow onions and flat iron steak for beef chuck. The flat iron, while more expensive is ultimately more tender. And for me, this is the perfect sort of dish to serve […]
Chicken au Champagne with Crémant d’Alsace
While the original recipe for Chicken au Champagne calls for Brut Champagne, this dish is certainly versatile enough to partner with a less pricey option like a Crémant. In this case, I used the Willm Crémant d’Alsace Blanc de Noirs and I particularly enjoyed how relatively easy this meal is to prepare, making it a satisfying weeknight […]
Amarone Braised Beef Short Ribs with Creamy Polenta and Mission Fig Glaze
I couldn’t bring myself to use an entire bottle of Amarone as the cooking wine for the short ribs, instead I substituted a bottle of 2011 Palazzo Delle Torre from Allegrini. Pallazzo Delle Torre is a blend of Corvina Veronese and Rondinella, traditional varieties that go into the making of Amarone, and part of the grapes that […]
Shrimp with Wild Mushrooms and Pancetta in a Cream Sauce
We paired this with an aged Burgundy, the 2002 Meó-Camuzet Nuits-Saint-Georges Aux Boudots proved to be a heavenly match. Woodsy notes work beautifully with the mushrooms and pancetta. Meó-Camuzet is pricey, though I suggest sticking with the Nuits-Saint-Georges AOC as the Pinot Noir from this region tends to have a lovely earthy, foresty character. [amd-yrecipe-recipe:11]
Roasted Chicken with Herbes de Provence
I’ve been making roasted chicken with Herbes de Provence for what seems like ages. A favorite Sunday dish, the kitchen is filled with tantalizing aromas of roasting chicken and fresh herbs. Because I’ve made this recipe often, there are a few tips that make the outcome especially delicious. The first of which is, buy high-quality […]