obviously Paris, France comes to mind and rightfully so I guess. But did
you know that Burgundy, France is also renowned for it’s fantastic food
and cuisine. These range from specialty or regional dishes of origin to
other worldly styles of cuisine. Cuisine and food that may be fit for both
red and white wine styles. Many other wine regions in France can boast
about their excellent gourmet styles of food, much like Chicago, San
Francisco and New York would argue their merit, but the fact is, outside
of Paris, most of the world visits Burgundy first for it’s wine and food
when they come to France.
In Europe, and to some degree here in the States, a lot of what regional
cuisine is centered on starts with the specialties that the region is known
for. Things like, seafood, mushrooms, mustard and oh yea, wine. I think
that I have preached enough about the high quality of wines that come
from the Burgundy region in France, but there is one more thing that you
should come to know about them. They not only produce the best and
most food friendly Chardonnay in the world, they also produce a powerful
food pairing red wine known as Pinot Noir. These are two of the most
versatile food wines in the world and when you have them at your
disposal, the styles of cuisine possibilities are endless. For our purposes
here, we will just concentrate on the Chardonnay wine style. The Red
Burgundy wines are a topic for another day altogether.
The Chardonnay grape conjures up mouth-watering fruit flavors like
apple (both green & red), peach, pineapple, pear, lemon, lime, grapefruit,
melon and figs. Along with a frequently buttery texture, there are also
hints of spice, honey and hazelnut flavors. These flavors can be common
in White Burgundy Chardonnay wines, but there are some added
dimensions as well. Some of your examples from the northernmost
region, Chablis, can be very austere, flinty or steely with strong citrus
flavors and minerals like wet stone. More mature Burgundies will have
the added benefit of toast and the nutty aromas of almonds in the nose.
Again, it must be emphasized that the oak flavors like vanilla are de-
emphasized here and they do not get in the way of the wines natural
flavors. All of these factors add up to one terrific food wine and because
of the low concentration of wood flavors, it makes an excellent wine to
cook with as well.
When you think of shellfish, like raw oysters on the half shell, or delicate
white fish, think of Chablis wines. These have the spirit and minerality as
well as the citrus fruit flavors to make seafood sing! White Burgundy
wines will pair extremely well with all seafood cuisine really. You almost
certainly can’t go wrong. But you haven’t truly lived until you have had
the pleasure of opening an expensive White Burgundy from say, Puligny
or Chassagne Montrachet, with a large succulent lobster tail or lobster
dish like Newburg or Thermador. Wow! Now you’re dining with the
Stars! Some of these big beefy Grand Cru Burgundies will even do a filet
mignon proud. I can’t think of another white wine I would want to try that
with. Okay, maybe Champagne, but does that really count?
Certainly chicken and fowl are fair game for White Burgundy wines as
are pork related dinners. Any pasta that might be served with a light to
heavy cream sauce would be just the ticket for ordering a glass of White
Burgundy with. Come to think of it, you are a special person and deserve
the best. Go ahead and get the Lobster Tail and order that bottle of
expensive White Burgundy. The credit card bill won’t come until next
month anyway. Come on, you only live once, remember?
We went overboard with recipes this month, a whopping fifteen of them to
be exact. I really want you to give White Burgundy a try; maybe one of
these recipes will help you discover their regal beauty!
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Recipes
· 1-1/2 quarts (6 cups) water
· 1/2 onion, finely sliced
· 1 clove garlic, smashed
· 1 bay leaf
· 1 stalk celery with leaves
· 1 tablespoon salt
· 1/2 lemon, sliced
· 1-1/2 pounds whole shrimp
· 6 tablespoons butter
· 1/2 onion, finely chopped
· 2 cups milk
· 2 cups heavy cream
· 1/8-1/4 teaspoon freshly grated nutmeg
· 3 tablespoons sherry
· 2 egg yolks, beaten
· dash cayenne pepper
· 2 tablespoons minced chives
Also Required:
· large pot
· heavy saucepan
· blender or food processor
In a large pot, bring the first 7 ingredients to a boil over high heat. Reduce heat and simmer 15 minutes.
Add the whole shrimp and poach for about 5 minutes, or just until completely pink. Remove them from the
poaching water and drain well, reserving about 1 cup of the poaching liquid. When cool, shell the shrimp and
set aside. (Recipe can be prepared a day ahead to this point.)
Coarsely chop the shrimp. In a heavy saucepan, melt the butter over medium heat and gently sauté onion
for 7-8 minutes, or until soft and translucent but not browned. Add the chopped shrimp, milk, cream, nutmeg
and sherry. Heat through but do not boil for 5-6 minutes.
Remove the soup to a blender or food processor and blend until perfectly smooth. Return to the saucepan
and stir in the beaten egg yolks. Do not allow to boil. Taste and season with salt, pepper, cayenne and a
little of the reserved poaching liquid, if desired.
Serve hot, garnished with minced chives
Servings: 6 to 8
French Onion soup
· 5 onions, peeled and thinly sliced
· 2 tablespoons butter
· 5 cups beef or chicken stock
· 1/2 bay leaf
· 2 tablespoons fino sherry
· salt, fresh black pepper
· 4 slices day-old French bread
· 1 cup grated Gruyère or other Swiss cheese
· 3 tablespoons grated Parmesan cheese
Also Required:
· heavy kettle
· baking sheet
Melt the butter in a heavy kettle and add the onions. Stirring regularly to prevent sticking, cook over
medium-low heat for about 15 minutes, or until completely limp and tender. Do not allow onions to brown.
Add the chicken or beef stock and simmer 8-10 minutes. Taste and season with salt and fresh black pepper.
Add the sherry.
Set an ovenproof casserole or 4 individual bowls on a baking sheet and ladle in the boiling soup. Lay slices
of French bread on top. Mix the two cheeses and sprinkle them over the bread. Run under a hot broiler until
cheese is melted and beginning to brown.
Serve immediately.
Servings: 4
Crab Cakes #2 (Maryland-Style Crab Cakes)
· 1 egg
· 1 teaspoon Worcestershire sauce
· 1 teaspoon lemon juice
· 1 teaspoon Phillips Seafood Seasoning
· 1 teaspoon minced parsley
· 1/4 teaspoon dry mustard
· pinch cayenne
· 1 tablespoon mayonnaise
· 1 teaspoon prepared mustard
· 1 pound lump crab meat
· 2 slices white bread, crumbled
· 3 tablespoons butter
Mix the first 8 ingredients together. Gently fold the crab meat and bread into the egg-spice mixture, being
careful not to break up the lumps of crab meat. Shape into plump, slightly flattened patties and chill 1/2 hour
or more. Fry in butter or broil until golden brown on each side and serve. Yields approximately 6 - 3 1/4 oz.
crab cakes.
Servings: 6
Shrimp Scampi
· 2 tablespoons olive oil
· 1/2 cup (4 ounces) butter
· 1 tablespoon minced garlic
· 1 cup minced green onions
· 1/4 cup bell pepper, minced
· 2 tablespoons minced celery
· 1/2 cup (4 ounces) dry white wine
· 2 pounds peeled shrimp
· 1 teaspoon salt
· 1 teaspoon ground black pepper
· 1-2 teaspoons commercial Crab & Shrimp Boil (liquid spice mixture)
· 1 tablespoon lemon juice
· 1 cup white wine
· hot cooked rice
· parsley (for garnish)
Also Required:
· wok or heavy skillet
Heat a wok or heavy skillet for 2 minutes over medium-high heat. Add the olive oil, butter and garlic,
immediately followed by the green onions, bell pepper and celery. Stir-fry for 1-2 minutes or until onions are
clear.
Add the white wine, shrimp, salt, pepper, Crab & Shrimp boil and lemon juice. As soon as the shrimp starts
to turn a pinkish-white, remove from heat.
To serve, portion the rice among the serving plates and top with the buttery shrimp.
Garnish with the parsley.
Servings: 8
Mussels in Wine Sauce
· 2 quarts live mussels
· 1/2 cup white wine
· 3 shallots, chopped
· 1 teaspoon minced garlic
· 1/4 cup chopped parsley
· pinch thyme
· fresh black pepper
· 3 tablespoons butter
· 1 teaspoon flour
Also Required:
· heavy kettle
· saucepan
In a heavy kettle, bring the wine, shallots, garlic, parsley and seasonings to a boil. Add the well-scrubbed
mussels and cover tightly. Cook over high heat until the mussel shells pop open, about 6 minutes. Shake the
pan from time to time as they cook; discard any mussels that refuse to open. Drain as much cooking liquid
as possible into another saucepan; rub the butter and flour together and swirl into the cooking juices.
Bubble the sauce quickly to thicken slightly, 3-4 minutes. Portion the mussels into soup plates and pour the
sauce over all.
Servings: 4
Tortellini with Clams
· 2 fresh or frozen packages (9 oz. each) 3 cheese tortellini
· 3 tablespoons toasted pine nuts
· 1 12 oz. can whole baby clams
· 1-2 tablespoon fresh grated Parmesan cheese
· 1 cup heavy cream
· 2 tablespoons white wine
· juice from clams (about 3/4 cup)
· 1/4 cup minced shallots
· grated zest of 1/2 lemon
· 1-1/2 bay leaves
· 1/16-1/8 teaspoon nutmeg
· 1-1/2 tablespoons cornstarch
· salt & pepper to taste (the clams may contain enough salt for the dish)
Also Required:
· saucepan
In a medium saucepan, bring the cream and chopped shallots to a boil. Turn down heat and simmer over
very low heat for 5-7 minutes. Add the lemon zest, bay leaves and nutmeg. In a small bowl, whisk together
the clam juice and cornstarch. Stir into the cream and simmer to thicken sauce. Let bubble for 1-2 minutes,
taste, and adjust seasoning. Add clams and remove from heat. Cover and keep warm.
Boil tortellini in plenty of salted water till al dente. Drain well. Gently mix pasta and sauce together. Portion
the pasta onto plates. Garnish with toasted pine nuts and Parmesan cheese.
Scallops with Beurre Blanc
· 1 cup dry white wine
· 2 tablespoons champagne vinegar
· 2 shallots, finely chopped
· 1/8 teaspoon saffron threads (optional)
· 3/4 cup (1 1/2 sticks) unsalted butter
· 1/4 cup Crème frache or heavy cream
· salt & pepper
· 16 sea scallops, halved horizontally
· 1 tablespoon butter
· 2 teaspoons minced chives (optional)
Also Required:
· medium saucepan
In a medium saucepan, combine the wine, vinegar, shallots and saffron, if used. Bring to a boil and slowly
reduce to about 1/2 cup. Whisking continuously with a wire whip, whisk in the butter one tablespoon at a
time until fully incorporated. Add the crème fraîche and heat through. Taste and season with salt and
pepper. Cover and set aside to keep warm.
Melt the remaining tablespoon of butter in a large nonstick skillet over high heat. Add the scallops and
cook just until opaque in center, about 1 minute per side. Arrange scallops on plates and top with sauce.
Garnish with minced chives, if desired.
Servings: 4
Scallops with Beurre Rouge
· 1/2 cup red wine vinegar
· 2/3 cup Zinfandel or other dry red wine
· 1/2 cup minced shallots
· 2 fresh tarragon sprigs (optional)
· 1/2 teaspoon whole white or black peppercorns
· 1/2 cup (4 ounces) butter, cut into 10-12 pieces
· 2 tablespoons heavy cream (optional)
· 1 tablespoon butter
· 16 sea scallops, halved horizontally
· fresh tarragon sprigs for garnish (optional)
Also Required:
· small skillet
· strainer
Coarsely crack the peppercorns on a cutting board with a slotted spoon or the back of a small skillet.
Combine the vinegar, wine, shallots, 2 tarragon sprigs and peppercorns in a heavy small saucepan. Boil
over medium heat until mixture is reduced to 1/2 cup.
Strain the reduced wine into a bowl, pressing hard on the solids to extract as much liquid as possible.
Discard solids in strainer and return liquid to saucepan.
Bring liquid to a simmer over medium-low heat. Whisk in 1 piece of butter at a time, incorporating each bit
thoroughly before adding the next. Do not boil. When all butter has been added, add the cream and heat
through, if desired. Taste the sauce and season with salt and pepper. Remove from heat, cover and keep
warm.
Melt the remaining tablespoon of butter in a large nonstick skillet over high heat. Add scallops and cook
just until opaque in center, about 1 minute per side. Arrange scallops on plates and top with sauce. Garnish
with additional tarragon sprigs, if desired, and serve.
Servings: 4
Sautéed Salmon
· 4 salmon filets (7-8 oz. each)
· 1/4 cup olive oil
· 1/2 cup (4 oz.) butter
· 1/2 teaspoon shallots, minced
· 1/4 teaspoon garlic, minced
· 3 ounces white wine
· juice of one lemon
· 1 teaspoon parsley, chopped
· salt & fresh ground black pepper
· 8 lemon slices
Also Required:
· sauté pan
Season the salmon fillets with salt and fresh ground black pepper. Heat a large sauté pan with the olive oil
until hot and carefully lay the salmon fillets in the sauté pan. Cook approximately 3-4 minutes per side, or
until golden brown on both sides. Remove from the sauté pan and keep warm.
Drain the oil from sauté pan and return to medium heat. Melt 3 oz. of the butter and sweat the shallots and
garlic briefly; do not allow to color. Add the white wine and deglaze the pan; let bubble briefly to reduce by
1/3. Add the lemon juice, taste, and season with salt and pepper. Whisk in the last bit of butter just to melt.
Serve the salmon filets on warm plates and pour the sauce over them. Garnish with lemon slices and
chopped parsley.
Chicken, Grilled with Herbs and Lemon
· 3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved
· 1/4 cup fresh lemon juice
· salt
· 1 lemon, cut in 6 wedges
· 2 teaspoons coarsely-ground black pepper
· 1/2 cup extra virgin olive oil
· 1 tablespoon fresh thyme leaves chopped
· 2 large garlic cloves, minced
· 1 teaspoon freshly grated lemon zest
· 2 tablespoons olive oil
In a bowl whisk together lemon juice, pepper, and salt to taste and add oil in a stream, whisking until
marinade is emulsified. Lay the chicken breasts between sheets of plastic wrap and beat to 1/4 inch thick
with a rolling pin or smooth side of a meat pounder. Pour the marinade over the chicken in a large
resealable plastic bag. Close and chill for at least 30 minutes.
Prepare a medium-hot grill. On an oiled rack set 5 to 6 inches over glowing coals, grill chicken until just
cooked through, about 2-3 minutes on each side. Meanwhile, stir together the last 4 ingredients. To serve,
sprinkle dressing around the chicken and garnish with lemon wedges and thyme sprigs.
Sautéed Pork Chops with Tomato Sauce
· 1 tablespoon butter
· 1 tablespoon oil
· 4 thick-cut boneless pork chops
· salt and ground black pepper
· about 1/4 cup all-purpose flour for dredging
· 1/2 cup chicken broth
· 1/4 cup dry white wine or vermouth
· 4 canned tomatoes, chopped
· 1/2 teaspoon minced rosemary
· 1 tablespoon butter
Also Required:
· large heavy skillet
Heat 1 tablespoon of butter and the oil in a large heavy skillet over medium heat. Generously sprinkle the
pork chops with salt and pepper, then dredge in flour. Increase heat to medium-high. When butter stops
foaming and starts to brown, arrange chops in single layer in skillet. Cook chops, turning twice, 4-5 minutes
per side or until golden brown and cooked through. Remove chops from skillet and keep warm.
Add chicken broth, wine, tomatoes and rosemary to skillet, scraping and whisking in any browned bits to
dissolve as much as possible. Reduce the liquid to 1/4 cup and quickly whisk in butter. Taste and correct
seasoning. Spoon sauce over the pork chops and serve immediately.
Servings: 4
Veal Scallopine
· 3 ounces pancetta, diced
· 6 tablespoons unsalted butter
· 2 sage leaves
· 2 sprigs rosemary
· 1/2 pound sliced wild mushrooms
· 1-1/2 pounds veal tenderloin, cut into scallops
· 1/4 cup flour
· salt and pepper to taste
· 1 cup dry white wine
Also Required:
· large skillet
Melt 4 tablespoons of the butter in a large skillet over medium heat and cook the pancetta until golden.
Remove the pancetta and set aside, leaving the butter. Add the sage and rosemary and cook for 1 minute.
Season veal pieces with salt and pepper and dredge in flour, shaking off excess. Cook for 2 minutes per side
until golden.
Add the mushrooms and sauté for 3 minutes. Season lightly with salt and pepper. Return pancetta to pan
and deglaze with the wine. Simmer for 3-5 minutes. Remove the veal to a platter and reduce the cooking
juices by about one-third over high heat. Whisk in the remaining 2 tablespoons of butter and bring to boil to
thicken the sauce. Pour over the veal and serve hot.
Servings: 4
Risotto with Fresh Mushrooms
· 3 tablespoons finely chopped onion
· 1 whole clove garlic, peeled
· 3 tablespoons extra-virgin olive oil
· 1 tablespoon chopped parsley
· 1-1/2 cups Italian Arborio rice
· salt and pepper
· 8-10 ounces fresh mushrooms, sliced thin
· 1 tablespoon chopped celery
· 1 cup milk
· 1/4 cup (4 tablespoons) heavy cream
· 5 cups hot chicken, beef or vegetable broth
· 1 tablespoon butter
· 1 cup freshly grated Parmigiano-Reggiano cheese
Also Required:
· heavy skillet or casserole
In a heavy skillet or casserole over medium-high heat, sauté the onion and garlic in the olive oil until almost
golden. Add the celery, rice, salt and pepper, and sauté another 4-5 minutes. (Discard the garlic when it
turns a pale brown color.) Add the mushrooms and parsley, and cook over low heat, stirring frequently.
Add the milk and cream, and simmer until most of the liquid is absorbed into the rice. Continue cooking,
adding the hot broth 1-2 ladlefuls at a time as the liquid is absorbed. Stir continuously. When all the broth is
used and rice is cooked but still slightly chewy in the center (after approximately 25 minutes stirring and
simmering), add the butter and Parmigiano-Reggiano cheese. Stir and serve immediately.
Servings: 4 to 6
Creamed Spinach
· 1 Tablespoon butter
· 1 shallot, minced
· 1/2 pound fresh spinach, well-washed and stems discarded
· 1/2 teaspoon salt
· 1 pinch white pepper
· ¼ cup heavy cream
Time required for preparation: 10 minute(s)
Spin the spinach (or roll it in a towel) until it is quite dry. Heat the butter in a large sauté pan over
medium-high heat. Add the minced shallot and cook until softened, about 1 minute. Add the spinach, salt and
pepper. Turn the spinach frequently with tongs until wilted, about 1 minute. With the tongs, remove the
spinach from the pan and set aside to drain in a colander.
Reduce any remaining liquid in the sauté pan almost completely and add the cream. Boil gently until cream
thickens to a sauce consistency. Return the spinach to the sauce and turn with the tongs to coat thoroughly.
Adjust seasoning with additional salt and pepper before serving.
Variation: Slice the spinach into 1 inch ribbons before cooking.
All of the above recipes are from EatDrinkDine.com
Creamy Four Cheese Macaroni
Recipe courtesy Juan Carlos Cruz
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 8 servings
Non-stick cooking spray
Salt
3 cups elbow macaroni
1/3 cup all-purpose flour
2 1/3 cups 1 percent milk
3/4 cup Fontina cheese
1/2 cup Parmesan
1/2 cup shredded non-fat cheddar
3 ounces processed light American cheese (recommended: Velveeta Light)
1/2 cup seasoned bread crumbs
Preheat oven to 370 degrees F.
Spray a 2-quart casserole dish with non-stick cooking spray and set aside. Bring a large pot of water to the
boil. Salt water, add macaroni, and cook until al dente. Drain into a colander, run under cold water to stop
the cooking, and then set aside.
While pasta is cooking, combine flour and milk in a large saucepan, whisking until blended. Cook over
medium heat until thick, about 10 minutes, stirring constantly. Add cheeses and cook until melted. Remove
from heat and stir in the macaroni and 1/4 teaspoon salt. Pour mixture into prepared casserole dish.
Sprinkle bread crumbs over top. Bake until bubbly, about 30 minutes.
Nutrition Information
Calories 329
Total Fat 9 grams
Saturated Fat 5 grams
Carbohydrates 43 grams
Fiber 1 gram
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