November 2018 - Vignobles&Compagnie

November 26, 2018 :

Vignobles & Compagnie recipes

SWEETBREAD VEAL BY…

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STUFFED TURKEY BY V&CO

Last week we celebrated Thanksgiving on the other side of the Atlantic! A moment to remember and celebrate the help given by the Indigenous to the Pilgrims landed the Mayflower in 1620.

A party that has become a real symbol of sharing and gastronomy in the United States (4th Thursday of November) but also in Canada (in October). A celebration that gives us ideas for your food and wine pairings of the end of the year … Why not try stuffed turkey (with Provencal accent) accompanied by our Tavel Les Combelles, a perfect match to surprise and treat your guests.

Put on your apron, all in the kitchen!

Ingredients:

1 beautiful turkey (do not forget to order from your poultry farmer)
1 lemon
1 onion
Garlic
Thyme
Sage
20 cl of milk
Mie of bread
300g of sausage meat (depending on the size of the turkey)
Chicken broth
Fresh cream
Flour
Olive oil
Salt & pepper

Step 1: Preheat your oven to 180 ° C with the grid at the bottom third position.

Step 2: Prepare the stuffing by dipping the crumb into the milk. Fry the onions in butter with a clove of garlic. Make lemon zest. Stir in zest, sausage meat, breadcrumbs, caramelized onions and garlic, thyme, salt and pepper.

Step 3: Stuff the cavity with the stuffing and the sage leaves. Tie the thighs with string.

Step 4: In a bowl mix: olive oil, lemon and crushed garlic. Rub the skin of the chicken with this preparation and slip under the skin.

Step 5: Transfer the turkey to a rack located in a roasting pan. Pour 2 cups of chicken broth into the roasting pan and put in the oven. Roast the turkey for 2 1/2 hours or until a meat thermometer inserted in the thickest part indicates a temperature of 165 degrees.

Step 6: After the first hour of roasting, brush the turkey every 15/20 minutes and cover with foil if the skin turns dark golden brown before cooking the turkey.

Step 7: Remove the turkey from the oven and transfer it to a cutting board. Let stand for at least 15 minutes by covering with foil.

Step 8: Place the roasting pan on the stove over medium-high heat and simmer the cooking juices and remaining chicken broth. Mix the cream and add flour to thicken the sauce by whisking the mixture well.

Step 9: Cut the turkey and serve with the sauce.

PRESSE RELEASE BY MICHELLE WILLIAMS FROM SNOOTH

Tavel Rosé Is The Only Wine You Need This Thanksgiving

“Pause a moment and think about Thanksgiving. Do you roast, smoke, or fry your turkey? Do you season it with citrus and herbs or hickory and bacon? What about sweet potatoes — do you prefer old-fashioned style, topped with a marshmallow or strudel? Do you serve classic green bean casserole or prefer maple bacon Brussels sprouts? Add the buttery goodness of homemade mashed potatoes and the acidic bite of cranberry sauce and you’ve got a complicated meal — one that could support seven wines.

Thanksgiving is a tapestry of flavors, textures, and spices — enough to overwhelm any one wine. I have written many articles recommending rosé for this feast, a solid choice because of its high acidity. On a recent trip to southern Rhône, I discovered Tavel, a rosé unlike any other. This discovery has altered my pairing recommendation from rosé in general to Tavel in particular.”

And pleae discover the V&Co Wines recommended by Michelle. Thank you !

2017 Reserve des Chastelles Tavel another deep fuchsia wine with spice, red fruit, and candied violets, palate offers weight and texture yet balanced with a freshness of blood orange, high acidity, long finish. 2017 Les Combelles offers much of the same aromas as the Reserve des Chastelles but with added ripe peach and a meaty savory quality from the Syrah.

SWEETBREAD VEAL BY V&CO

To seduce the palates of young & old, gourmets & neophytes, French & foreign … Vignobles & Company offers you to regularly find on his site his favorite recipes. Then marry them with its different wines from the Rhône Valley!

This week is Sweetbread veal by V & Co! Let yourself be tempted, be bold for food-wine pairings full of color and flavor. Enjoy your meal !

Ingredients for 4 persons :
– 400 grams of sweetbreads
– 1 cube of chicken broth
– Morels
– Zucchini & carrot
– Fresh beans
– Parsley
– Butter
– Flour
– Salt & pepper

Step 1: Remove the thin membrane that covers the sweetbreads by immersing them in a pan of cold salted water. Blanch in boiling water gently for 10 minutes. Purify the sweetbreads by removing fatty and nervous areas and remove the skin. Dry them on an absorbent paper.
Step 2: Cut the carrots, zucchini and sliced beans and fry them with the morels. Add a few centilitres of water with the chicken broth to finish cooking. Sprinkle with chopped parsley. Season. Keep warm.
Step 3: Salt, pepper and lightly flour the sweetbreads. Brown them in a pan with butter (be generous!). While cooking, do not stop pouring the melted and foamed butter over sweetbreads with a tablespoon.
Step 4: Arrange the vegetables on a plate and put the sweetbreads on top. Adjust the seasonings and serve!

You can also accompany your sweetbread with a tasty meat juice (which we will give you the recipe in an upcoming episode … To follow!)

Vignobles & Compagnie recipes

It’s Thanksgiving !

A year in the vineyards

Vignobles & Compagnie recipes

STUFFED TURKEY BY V&CO

PRÉ-TAILLE

TAILLE

DÉBOURREMENT

TRAVAIL DES SOLS

FLORAISON

PRINTEMPS

BIO-DIVERSITÉ

VERAISON

VENDANGES

SWEETBREAD VEAL BY V&CO

Monthly Archives: November 2018

Vignobles & Compagnie recipes

It’s Thanksgiving !

A year in the vineyards

Vignobles & Compagnie recipes

STUFFED TURKEY BY V&CO

PRÉ-TAILLE

TAILLE

DÉBOURREMENT

TRAVAIL DES SOLS

FLORAISON

PRINTEMPS

BIO-DIVERSITÉ

VERAISON

VENDANGES

SWEETBREAD VEAL BY V&CO