KITCHEN ROOM Archives - Vignobles&Compagnie

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September 10, 2020 :

Vignobles & Compagnie recipes

CAULIFLOWER TABBOULEH Many…

November 30, 2019 :

Vignobles & Compagnie recipes

PUMKIN SOUFFLÉ Here's…

September 30, 2019 :

Vignobles & Compagnie recipes

FRESH GOAT AND…

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PIECE OF BEEF AND MEAT JUICE

To make our entry into the fall, we decided to bet on tradition. A nice piece of beef of your choice and small seasonal vegetables just cooked on the side...
And with that?

To sublimate everything, we suggest you get started in making a beautiful, concentrated and ultra tasty meat juice. It will serve as a base for your sauces and preparations, in turn giving more flavor to the dishes. For this recipe which calls on know-how and tradition, we are therefore delivering to you the secrets of chef Alain Ducasse.

Ingredients for the meat juice base
1 kg of bone-in meat trimmings (beef brisket / veal / lamb neck)
1 onion of 80 g
100 g butter, cut into pieces
1 clove of garlic
1.5 l of white chicken stock

Ingredients for preparing the gravy
500 g of bone-in meat trimmings
1 shallot
1 clove of garlic
3 sprigs of thyme
10 g peppercorns
15 cl of white chicken stock
1 l of meat juice base
Olive oil
Salt, freshly ground pepper

.
Step 1: Preparation of the gravy base

Cut the meat into cubes of approximately 4 x 4 cm. Peel and cut the onion into eight wedges. Crack the garlic clove. In a casserole dish, heat a drizzle of olive oil. Brown meat and bones until nicely browned. Add the butter, onion and garlic clove. Stir well, lower the heat and finish coloring them gently without burning them. Pour the contents of the casserole dish in a colander then put it back in the casserole dish. Degrade and reduce in batches with a base of Côtes du Rhône Blanc Vignobles & Compagnie. Then wet with the rest. Filter the cooking butter through a strainer. Reserve it. Cook gently for 1h15, skimming regularly. Pour the contents of the casserole dish into a large colander. Pass the juice base collected through a Chinese. Cool it. Keep it cool.

Step 2: Prepare the gravy

Cut the meat pieces into cubes of approximately 4 x 4 cm. Peel the shallot. Cut it into 8 mm rings. Crack the garlic clove. In an oiled casserole dish, brown the meat until the pieces are golden. Add the reserved cooking butter, thyme, pepper, shallot and garlic clove. Stir well and cook gently for 10 to 15 minutes. Pour the contents of the casserole dish into a colander. Deglaze the casserole dish with a little Côtes du Rhône Blanc Vignobles & Compagnie stock. Reduce and repeat this operation several times. Return the meat to the casserole dish. Pour in the previously prepared gravy base (recipe above). Cook, skimming regularly, until the juice is nicely coated. Place in a colander. Filter the juice collected through a Chinese cheesecloth then through a strainer. Pepper. Cool. Reserve in the fridge.
Then heat this juice to cover the plate when serving.

Enjoy your meal !

CAULIFLOWER TABBOULEH

Many of you answered our penultimate survey of the year!
Here is an original recipe idea for lovers of this vegetable, which is too often browned ... Cauliflower tabouleh, feta and pomegranate.

A suggestion with gourmet notes to pair with our Châteauneuf-du-Pape, Granges des Papes 2016.

Recipe:
1 large cauliflower
1 pomegranate
1 lime
1 red onion
Flaked almonds
Chopped parsley and mint
Feta cheese
Olive oil
Salt pepper

Step 1 :
Remove the large leaves from the cauliflower, rinse it and cut it roughly. Option 1 / Mix the pieces in a robot or option 2 / grate the cauliflower - until you get a kind of semolina.

2nd step :
Strain the pomegranate. Squeeze the lemon. Peel and chop the onion. Fry the almonds for 3 minutes, without fat.

Step 3:
Add the almonds, pomegranate, parsley, diced feta, lemon juice and 2 tbsp to the cauliflower. olive oil. Salt & pepper

Step 4: Keep cool for a few hours. Before serving, mix well and sprinkle with fresh mint.

BRAISED CHICKEN WITH CHESNUTS

Many of you have responded to our ultimate survey of the year! Here is an idea of original recipe for lovers of this nice fruit : Chicken braised with chestnuts. A suggestion with exotic notes to pair with our Châteauneuf-du-Pape, Granges des Papes 2016.

Ingredients

2 1/2 pounds chicken parts (chicken thighs on the bone)
4 tablespoons soy sauce
1 1/2 tablespoons olive oil
2-3 scallions cut into 2 inch lengths
5 slices ginger the size of quarters, peeled
1 cup fresh chestnuts or defrosted frozen ones
8 shitake mushrooms
1/4 cup dry sherry
2 tablespoons honey
1 star anise
1 cup shitake mushroom soaking liquid

Recipe
Step 1 : Chop chicken parts into small pieces if you like (1 1/2" pieces). Marinate chicken with 2 tablespoons soy sauce and let sit for 10-15 minutes.
Step 2 : Heat oil in a large pan and add scallions and ginger; saute a few minutes until fragrant. Place chicken pieces in pan in a single layer. Brown on one side, then turn over all the pieces and brown the other side.
Step 3 : Add remaining 2 tablespoons soy sauce, sherry, honey, star anise, rehydrated shitake mushrooms, and shitake mushroom soaking liquid.
Step 4 : Mix sauce and chicken well. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes, covered.
Step 5 : Add chestnuts and toss gently. Cover and simmer another 15-20 minutes, until chicken is tender.

Bon appétit !

PUMKIN SOUFFLÉ

Here's a new original recipe idea to sublimate your food-wine pairings with our Pumpkin Soufflé 🎃 to pair with a 2018 Petit Cochonnet Syrah.

Ingredients:
- A nice sized pumpkin
- 1/2 onion
- 1 shallot
- 3 tablespoons flour
- 4 eggs
- 25 g of butter
- Chive
- Pepper
- 2 teaspoons of cornflour

Step 1 : Brown the onions and shallots in butter

2nd step : Add the pumpkin cut into large cubes that have previously removed the skin. Then cook while adding water.

Step 3: Melt the butter in a saucepan, add the flour and cook for about 3 minutes. Then remove from heat and add the egg yolks.

Step 4: Reduce the pumpkin puree with a mixer, then add them to the flour + eggs preparation.

Step 5: Beat the egg whites with a very firm texture, then add them gently to the rest of the preparation so as not to break them.

Step 6: Add chives, salt, pepper and cornflour. Pour into a dish or small ramekins, then put in the oven at 200 ° C (thermostat 6/7) for about 30 minutes (or 20 so small ramekins).

Serve immediately with salad seasoned with walnut oil.

SWEET ROASTED FIG

After voting, the fig is elected "fruit of the month"! But before cooking, know first choose ... A good fig is a fleshy fig and firm. When you buy (or pick), it must be perfumed and ripe because after harvest, it does not ripen anymore.

After harvest, it is best to consume it very quickly before it dries out. And that's good because we do not want to wait!

For our recipe of the month, we want to savor this delicious and juicy fruit in its simplest expression and we therefore offer you a met-wine arrangement that is tasty and ultra-easy to make.

Take your fig and make two incisions crosswise from above to gently open his heart.
Mix in a bowl : Feta + salt + pepper and a little chopped chives.
Garnish the inside of your fig with this preparation, then pour on a light trickle of olive oil and honey.
Grill for 5 to 8 minutes.
Decorate with walnut.
To be enjoyed, paired by a salad of arugula, olive oil and balsamic vinegar. This clever recipe will be ideal with our Costières de Nîmes, Château des Sources rosé. Good tasting.

APRICOTS WITH LARD, FRESH GOAT AND ROSEMARY!

Summer continues, the recipes of the month too! In July, apricot was elected fruit of the month (probably in support of our farmers in the Drôme hard hit by hail in June).

For this, we have decided to create a bolded aperitif. A sweet and savory recipe to pair with our Tavel les Combelles.

Recipe for 20 bites:
10 thin slices of smoked bacon
20 soft, dry apricots
Fresh goat ("petit Billy")
20 small sprigs of rosemary

STEP 1 : Preheat your convection oven to 150 ° C.
2ND STEP : Cut bacon slices in half lengthwise.
STEP 3: Place a dried apricot at the end of each slice of bacon. Then put a teaspoon of fresh cheese on the apricot and add your fresh rosemary sprig (make sure that it comes out slightly of the bite).
STEP 4: Wrap each slice around the apricots.
STEP 5: Place the bites on a baking sheet lined with parchment paper.
STEP 6: Bake your bites and let them cook for 8 to 10 minutes (to brown them well). STEP 7: It's ready, you can taste!

Recipe of the Month by V&Co

The beans revisited paella style! New month, new recipe! For this month it's the bean who wins the survey hands down. So we decided to offer you a summer dish and just as hot as the temperature of the moment! Discover a gourmet and tasty land-sea association. At table !

Here is the recipe for 4 people:

1 onion, finely chopped
2 crushed garlic cloves
250g of long grain rice
250g large raw shrimp
200g of well washed mussels
Chorizo cut into slices
2 tomatoes
¼ bag of seafood cocktail
beans
peppers
1 lemon

For seasoning:
Olive oil
A teaspoon of smoked fish
1 tablespoon spices in Paella
Salt Pepper

STEP 1 : In a large skillet, pour olive oil and fry your onions. Wait a few seconds and add the garlic and the seafood cocktail.

2ND STEP : Cut your chorizo into thin slices and add them to raise your dish. Cook over medium heat. Add your spices: smoked fish, paella spices, salt, pepper and half a glass of water. Then mix together.

STEP 3: Fill your mixture with half of the mussels and half of the shrimp (whole). Mix and wait until the mussels open and your shrimp blush. STEP 4: Add your tomatoes peeled and diced beforehand, add your rice, beans then pour boiling water to completely cover the ingredients.

STEP 5: Wait a few minutes and spread the rest of the mussels and shrimp over the rice.

STEP 6: Cover your pan with aluminum and let it cook over low heat until the rice is ready.

STEP 7: When it's cooked, arrange the lemon wedges on your plate!

It's ready, you can taste!

FRESH SALAD OF SPINACH, STRAWBERRY AND ROQUEFORT!

New month, new survey, and you have been many to prefer the strawberry for an audacious wines and food pairing! So we decided to take up the challenge, and offer you a marriage of flavors between Roquefort and strawberry! Discover a fresh and gourmet salad for the arrival of the beautiful days, to taste with our AOC Tavel les Combelles.

The delicacy of red fruits and hints of toasted almonds to respond to the character of Roquefort cheese. You will enjoy !

Here is the recipe for 4 people:
140g of spinach shoots
10 strawberries
200g of Roquefort cheese
20g of butter
1 small red onion
Pine nuts

For seasoning:
1 pinch of salt
1 pinch of pepper
1 teaspoon of honey
1 tablespoon of raspberry vinegar
3 tablespoons of olive oil

STEP 1 : Wash the spinach shoots and dry them.
2ND STEP : Cut the Roquefort into cubes. Cut the red onions into very thin strips.
STEP 3: Prepare your bread sprouts by browning them for a few moments in a hot frying pan.
STEP 4: In a bowl put a teaspoon of honey, salt, pepper. Dilute with a tablespoon of raspberry vinegar, then add 3 tablespoons of oil.
STEP 5: Arrange spinach sprouts in small soup plates by dividing equally. Cut your strawberries into 4 and add them. Then, put the Roquefort, onion slices and pine nuts.
STEP 6: Use the seasoning at your convenience.

Enjoy your meal !

FRESH GOAT AND BEET TERRINE

Remember, at the beginning of April, we offered you two seasonal vegetables to choose from, for a recipe idea to pair with our wines Vignobles & Compagnie. The poll spoke and so it was THE BEET that was chosen by the majority for a seasonal recipe, simple and tasty.

We therefore offer our recipe of the month, to test at home, we look forward to your comments and tasting photos! For this great first, we suggest you start with a recipe that will require little material: take food film and small cake molds.

Ingredients for 6 people:
3 large red beets
250g of fresh goat cheese
10cl of liquid cream
2 sheets of gelatin
Fresh basil
Mustard
Olive oil
Balsamic vinegar & raspberry vinegar
Salt pepper

STEP 1 : Cut your beets in thin slices (about 5mm), for the most organized, the ideal would be to cut them with the mandolin ... Then, spread them on paper towels.

2ND STEP : In a bowl, mix goat cheese with chopped basil leaves, season with salt and pepper and mix until creamy. Put your gelatin sheets in a bowl of cold water to soften them, then melt them in the liquid cream slightly warmed. Stir in the goat and basil mixture.

STEP 3: Take your cake pans and wrap with food film. Spread a layer of beetroot around the mussels, fill with a layer of goat cheese and alternate beetroot and goat cheese until you reach the cake mold. Finish with a layer of beetroot.

STEP 4: Fold the food film (pay attention to the tender). Finally put a weight on the terrine and leave in the fridge for about 3 hours.

STEP 5: Make a lightly tangy vinaigrette: mustard, balsamic vinegar, raspberry vinegar, olive oil, salt, pepper, mounted like a mayonnaise. Top your terrines with vinaigrette and serve with a mesclun.

FOOD AND WINE : To serve as a starter with a Costières de Nîmes rosé, Château des Sources or a Côtes du Rhône Les Combelles Vignobles & Compagnie.

Enjoy your meal !

Category Archives: KITCHEN ROOM

CAULIFLOWER TABBOULEH

BRAISED CHICKEN WITH CHESNUTS

PUMKIN SOUFFLÉ

SWEET ROASTED FIG

FRESH SALAD OF SPINACH, STRAWBERRY AND ROQUEFORT!

FRESH GOAT AND BEET TERRINE