Recipes

Here the recipes we found in grandma's cooking book, some have been gently given us by friends or also found online. We tested all of them with our wines for a spot-on match. Try'em yourself, they are delicious!

• ASPARAGUS SOUFFLE.

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  1) Blanch asparagus for 2 minutes in boiling salted water (1 teaspoon of salt for every quart of water). Drain. Rinse in cold water to stop cooking. Set aside to let cool. 2) Melt 1 Tbsp butter in saucepan on medium heat. Add shallots, garlic, and thyme. Cook gently until soft, do not let brown. About...

• CHOCOLATE SAUSAGE.

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  With electric mixer, beat sugar and egg yolk in medium bowl, 3 to 4 minutes. Beat in whole egg until fluffy, 10 to 15 minutes more. Beat in melted butter until smooth. Stir in cocoa, crushed cookies and almonds. Shape dough into a long sausage shape, wrap in waxed paper or plastic wrap and place on...

• CJALSONS.

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  Bring 6 quarts water to boil and add 2 tablespoons salt. Make a well with the flour and place ricotta, smoked ricotta, eggs, salt, currants, chocolate, nutmeg, lemon zest, scallions and parsley in center. Incorporate everything with your hands to form a dough. Divide dough into 4 pieces and roll into...

• DUCK BREAST.

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  Chop up the onion, celery and carrot. Fry them in two tbsp. of extra virgin olive oil until they are lightly coloured. Add the duck breast and brown on both sides, cover with red wine and broth. Add a laurel leaf, cover and allow to braise until thoroughly cooked. Prepare the Provolone fondue by cutting...

• GUINEA FOWL.

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  1-In a stew-pan, saut guinea fowl with scallions or onions and 2 ounces (50 g) of butter. 2-Season. Add Cognac and broth. 3-Let cook at low heat, covered, for 30 minutes. 4-Put aside the guinea fowl. 5-Add cream and mustard in the stew-pan. Put back the guinea fowl. Cook for another 30 minutes. 6-In...

• PATE DE FOIE GRAS

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  Soften gelatin in cold water. Add bouillon cubes and boiling water. Stir until gelatin and cubes are dissolved. Pour enough of the mix into 1 1/2 quart loaf pan or mold to make a layer 1/8 inch thick. Chill until almost firm. Arrange slices of 1 truffle and 1 egg in a pattern on the gelatin. Chill remaining...

• ROAST LAMB.

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  Chop bacon fat and garlic; season to taste with salt and pepper. Using a sharp knife, make little cuts here and there in the meat and put inside a little mixture of fat and garlic and a little piece of fresh rosemary. Preheat oven to 220C (425F). Oil meat, sprinkle with salt and pepper and thread in...

• SCALLOPS POLENTA.

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  To make the polenta: boil the milk and add the salt. Slowly stir in the cornmeal and stir for 8 minutes adding a little more milk if needed to correct the consistency. Then add the tomatoes, scallions and garlic and stir one more minute. Grease a 9 by 9 inch pan and pour the polenta into it. Spray a...

• TAGLIATELLE WITH SPINACH.

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  Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be...

• TEMPURA.

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  Cut zucchinis into 1 cm(1⁄2 inch) slices. Peel and quarter .onions. De-seed and slice capsicum into 2.5 cm(1 inch) pieces. Leave snow peas and corn whole. Drain vegetables on paper towel to absorb the moisture. In a pan or wok, preheat oil for deep-frying to 190C(375F). In a bowl, sift together...