Wine is an indispensable ingredient in all French kitchens. Demonstrating with reds and whites, Laura makes Eggs in a Burgundian Wine Sauce; creamy Coq au Riesling; pale sweet Orange Peel Wine; brilliant Red Cabbage with Red Wine; and a fresh and fizzy Champagne Berry Soup.
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Wine is always on hand in French kitchens and it’s not because the French are lushes it’s because it’s a great everyday ingredient for all kinds of dishes you can make sauces and marinades you can make vinegrets sautes even just for a splash of flavor wine is good I
Have two wine buff friends coming for dinner I have a whole menu of dishes that have wine in them my menu is Orange Peel wine for a pair of tee for a first course ofet which is eggs in a hearty Burgundian red wine sauce for a main
Course I’m making coo reasy with red wine cabbage on the side and for dessert a berry dessert with a splash of champagne they’re all really easy French recipes that show that wine is just as good on the plate as it is in the Glass again seeing the signs again come over come over and we’ll meet Again I’m making all wine dishes for a friend of mine who’s a somier and then for the girl who works in my wine shop cuz I know they’ll appreciate it and I’m going to start with my first course which is red wine sauce with mushrooms and bacon and onions in It I’m going to poach eggs in red wine and St do you need a whole bottle for this recipe and a couple of cups of stock say two cups one two that has to come to a simmer first so I can get some vegetables ready these
Will be added to the stock to make a nice sauce in the end got a carrot and an onion and I just need one rib of celery so I’m going to cut these into a little dice I don’t want boiling wine just murmuring wine they look odd but that’s the
Correct way and I think it’s kind of fun especially if you’re having people who love wine for dinner and they haven’t had this before it’s a novelty it’s fun to give them purple purple eggs you could write poems about purple eggs they just need a few minutes say 3 Minutes those are ready and I can just reheat them quickly later by just putting them down in the sauce now this can go back up to higher heat and I’m adding the garlic and this dice of carrot onion and celery and it also needs the indispensable bay
Leaf and some thyme now the garnish for this dish is going to be mushroom bacon and pearl onions would they make a nice necklace I’m just using button mushrooms and this is what’s classically used and to trim them I’m just going to use the Caps you can save the stems for stock sometime
And just because I’m in the habit of this don’t ask me why I’m going to peel them I’m going to cook those first in some Butter bacon I think four slices is enough once the mushrooms are done they can come out now the bacon one thing at a time because they all have different cooking times just drain it and now in the Bacon Fat I can cook the onions so those onions for me are done
I’m just going to turn these off for a second because the sauce is going to go on top I can put back the mushrooms put back the Bacon now this has reduced a lot I just want to thicken it with what’s called bur man which is needed butter and for that just a the equivalent of a spoonful of butter and then the equivalent of a tablespoon of flour and you just mash them together in
Your hands this has a dual purpose the flour thickens the sauce the butter makes it easier to get the flour in there without lumping actually it’s more than a dual purpose cuz there’s a third the butter helps make it a bit glossy so a little
At a time just whisk in the flour and butter just strain it over the garnish this nice rich glossy red sauce with nice brown onions and mushrooms in there it’s going to look great in a little bowl with my purple poached eggs on a crout now I need a crout but I’m going
To do them differently from how I usually do them I’m going to fry them in Butter and then just drop the bread in the sizzling butter just’s turn it over when it’s golden on one side I’m going to serve them tonight in a bowl with the sauce nice and thick and hot all around a little crot of my fried bread and the poached egg on top and
I’ll add some parsley at the very end but not yet otherwise it will Wilt and now for my next course the main course is cocoa reasing so it’s a sauté with more mushrooms and chicken and white wine and some red wine cabbage on the side I love this place as you know this
Seller like all the sellers in this Village goes back about a thousand years I know and I love drinking in a place that’s a thousand years old I love in burgundy that is really small plots and really there’s very little wine made in each one that’s not huge Vineyards just
Little ones and they make big wines with just little space this is the the S Bri great wines for drinking young very fruy very fresh reminds me of the woods for some reason fancy you’re red now oh sure whenever I taste these wines I see a smiling family member looking at me
Through the label I think some people get a little bit intimidated by wine and they they think they should be saying the right things but in fact it’s all about Pleasure every once in a while I like to bring my house plants in for a visit I’m cooking everything with wine mint’s not in my dishes but likes to watch the main course of my wine menu is Coco reasing using reasing obviously from elzas and Chicken nice chicken legs I like to make sautes with chicken legs because they can stand up better to all that cooking you can leave them whole like that I usually split them you just feel a little place where they come together and cut right through there comes apart no
Problem just season the chicken pieces here salt and pepper a little olive oil little butter so first Brown the meat step one of a sa actually Step One is put on your apron There’s no way around it fat splatters let that get nice and Dark you can really use any white wine for this any white wine that’s not sweet that is I’m just pouring off this excess fat here it’s a bit dark some shallots three or four depending on how big they are and a couple of cloves of garlic too these are all sort of variations on a COO van really it’s chicken with wine in whatever form from whatever place
Just let the shallots and garlic get a little softened licking up a bit of the sticky bits I’m de glazing with cognac the kind of Brandy and I think I’ll light it on fire too because just makes life so much more exciting just a couple of tablespoons scraping the bottom of the
Pan and then amusing myself a little pyromaniac this just burns off the alcohol and then about half a cup of white wine and half a cup of chicken stock and in that liquid the chicken pieces can go right back so my cocko reasing is simmering
Away I’m just going to move it to a slightly slower burner and make the garnish which is more mushrooms these are crini mushrooms I think I’ll just cut them in quarters now just check on this chicken pull out the meat just long enough to get the cream whisked in and
Then it can all go back I’m using creeme fresh that’s about half a cup of cream just a little Pepper and a pinch of salt because the acidity is quite high and that helps balance it out M then the chicken goes back in and the mushrooms can go right over
Top looks great with a golden chicken and creamy sauce and these nice browned mushrooms I love a good chicken in reasing I’ll just turn that off and before we eat I’m going to sprinkle over some chopped parsley and it’s all set now I just want to make a little
Treat for pars that orange peel wine then a little sugar this is a third of a cup pour it seeds about 5 eight just stick the cork back in there and then stick it in the fridge for a week and give it a shake every day I have another one in there I’ll
Show you that’s a perfect fair weather AAR now I still have to make my red wine cabbage to go with my cooco reasing it’s a little early here but it’s a par hour in France in Paris they have bike rcks like this and they’re for everyone and you just
Pay at a little booth and get a card and then you press a button and click out your bike and then you just return it to any other row of bikes anywhere else in the city I’m making a whole wine menu for my wine loving friends just had a little sample
Of that orange peel wine very good but it reminds me why I shouldn’t have too much in the afternoon now to go with my Coco reing I’m making another Northern dish red cabbage cooked in red wine it also has Apple and currant first I want to cut this
Cabbage half a cabbage makes a huge amount Mama Mia and then also cut the core out and shred it now you’re not going to believe I’m doing this again but I think I’ll just add a little bacon you don’t have to I have vegetarian friends who eat this all
The time they don’t add the meat but I don’t know I’m kind of traditional on the Cabbage so just a few slices for once when I say few I’m going to mean a few one two Few I’m just slicing the bacon into Lon just a little oil and I’ll add the bacon it doesn’t need much obviously it’s got tons of fat in it anyway you can obviously do this in a pot too I’m just doing it in a casserole or cocot as it’s called in
French I’m adding an onion Too the bacon is good in this it adds a little smokiness so it will be Good I’m using red wine in this dish and that’s what’s typical if you don’t want to use any wine you can use red wine vinegar alone but the point about it is the acid you need that acidity to preserve the color so when the onions are soft and the bacon is
Cooked you can add the Cabbage give it a stir until it softens a bit now I want some stock this is beef stock but you could use chicken stock just about half a cup and then to make sure I don’t get blue half a cup of red
Wine and about a tablespoon of red wine vinegar don’t you love my measurements it’s such a beautiful Tangled Mass just a little salt and then I’m going to leave it alone and cook it until it’s just nice and tender now this has had enough time I can smell
It the bacon does make it smell really good and look it’s just preserved that beautiful color it’s a beautiful thing and I can make it even more beautiful just a few more flavors and apple add some nice tartness against the sweetness of the cabbage and this is very northern France
I’m adding a tablespoon of brown sugar and you see brown sugar a lot closer to the Belgian border now just a few handfuls of currants now I just want to make one more thing I’ve got a berry dessert with champagne in it fan I’m cooking with wine today all recipes
Using different kinds of wine even dessert a berry dessert with a splash of champagne this dessert reminds me a lot of uh the German dessert Ro to grutza and it has berries that are pureed together and then you mix fresh berries through it so it’s like a cold Berry
Soup need a couple of handfuls of raspberries and some strawberries too it’s nice that there’s champagne in it so you open the champagne and I’ll do that at the table you pour in a splash and then you pour the rest of it into your glasses a little
Sugar and a little squirt of lemon juice squirt beautiful now straining it because there will be all those raspberry seeds in there and you don’t want those in your teeth so then you can just stir in the other berries blueberries black berries and then just for color whatever’s left of your
Raspberries I even have some strawberries left in here I can just cut up a few poor little mint has been waiting here all Day just a little bit I’m just going to let this chill until we’re ready to serve it with champagne and get everything else on to plate Orange Peel wine a pale sweet appara te with a curl of citrus eggs and red wine sauce or o on meret a Hardy Burgundian specialty Coco reasing a creamy chicken sauté with mushrooms and elaan white wine red cabbage with red wine a brilliant purple side dish with apples and bacon and
Champagne and Berry soup bright fresh fruit in its own Ki set of Fizz with a glug of bubbly little experiment I like it it’s good in summer it’s kind of a variation on sangria kind of actually you’re right these are eggs morette quite often egg dishes are things that
We’re pairing with white wines like Alan wines right and as soon as you have this type of sauce with it makes me think of a burgundy or I’m still doing a lot of wine tastings and a lot of writing here’s some Berry soup oh wow glamorous what berry oh that’s so great
Oh thank you cream and berries and soup cheers Sal cheers F