Category: Food & Wine Recipe

Musigny AOC, Burgundy: Vineyards, 10 Best Wines (2022)

Musigny, also known as Le Musigny, is a Grand Cru appellation and vineyard in Burgundy’s Cote de Nuits. It is also one of three Grand Cru sites in Chambolle Mouigny, alongside Bonnes Mares or Clos Vougeot. Musigny wines are beloved for their exquisite elegance and extraordinary depth. They are a favorite among collectors….

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Palate Profile: how to find the right red for you

When choosing a red wine, whether you’re looking to buy your first ever bottle or want to broaden your horizons a little, it can be tough to choose the right red wine for you. There are a number of varieties, ideal pairings and regions you need to become familiar with. Despite all of…

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Beef Bourguignon

Ingredients 1.6kg braising steak, cut into large chunks 3 bay leaves Small bunch of thyme 2 bottles of red wine at a bargain price 2 Tbsp olive oil 3 large or 6 normal carrots, cut into large chunks 2 chopped onions 3 Tbsp plain flour 1 tbsp tomato puree To serve Small knob…

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Roast lamb with rosemary and garlic

Ingredients Leg of lamb weighing 2.5kg/5lb 8oz 1 garlic bulb 1 bunch rosemary 1 tablespoon vegetable oil 2 carrots, cut into large chunks 1 onion, cut into quarters 1 glass of red wine (about 150ml). Stock of 1.2l beef and lamb Method STEP 1Use a sharp, pointed knife to make at least 30…

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One-pot sausage and lentil soup

Ingredients 1 tbsp olive oil 400g pack sausage 1 onion, chopped finely 1 clove of garlic, crushed 1 red pepper, sliced 250g lentil (we used puy Lentils) 150ml vegetable stock Extra stock or red wine in 125ml Method STEP 1In a large skillet, heat oil and cook the sausages. Add the remaining oil, onion…

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Braised venison with succulent flavor

Ingredients 2 carrots, roughly chopped 140g turnip, swede, roughly chopped 2 chopped onions 3 celery sticks roughly chopped Olive oil and butter for frying 1 clove of garlic, crushed 1 kg boned shoulder or leg of venison. Cut into large pieces (or buy ready-cubed for stewing). 5 tbsp plain flour, season with salt…

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Beef bourguignon served with celeriac mash

Ingredients 1 tbsp of goose fat 600g shin beef cut into large pieces 100g smoked streaky bacon, sliced 350g shallots or pearl onions, peeled 250g of chestnut mushrooms (around 20) 2 cloves of garlic, sliced 1 bouquet garni 1 tbsp tomato puree Burgundy red wine in 750ml bottles For celeriac mash 600g (roughly…

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One-pot chicken curry

Ingredients 1 tsp olive oil 25g butter 4 chicken legs 1 onion chopped 2 cloves of garlic, crushed 200g small button and chestnut mushrooms in a 200g bag Red wine 225ml 2 tbsp tomato puree 2 Thyme sprigs 500ml chicken stock Method STEP 1In a large, covered casserole, heat 1 tablespoon olive oil and…

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Lasagna made from scratch

It takes a lot to make homemade lasagna. This 24-layer masterpiece is from Danielle Glantz (chef and owner of Pastaio Via Corta), a Gloucester, Massachusetts, pasta and provisions shop. Glantz creates lasagna by the pound at her shop. She uses everything from nests of spaghetti alla and chitarra, to sprawling sheets made of sfoglia. Although lasagna may look like…

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Poulet au Vinaigre

Paul Bocuse, one of the most famous chefs in the world and the leader of the French “nouvelle” cuisine movement, was an icon. Bocuse’s irresistible chicken with vinegar represented two major trends of the time: bold, big flavor (from vinegar) and an emphasis on overall lightness. Bocuse was a champion for both. This is a…

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