The walnuts are the star of this pie! They have a drying effect, thanks to the tannins in the seed coat (the brown around the edible kernel) and they are slightly bitter, which pairs beautifully with the Roquefort. The walnuts give the pie a pleasant crunch.We use a mix of mushrooms. If not possible, use … More Pie with Walnuts, Mushrooms and Blue Cheese
Portobello mushrooms are mature chestnut mushrooms (also known as common mushroom, champignon de Paris, button mushroom, cremini etcetera). Ideal to stuff and serve as a starter. We found them stuffed with ratatouille, with blue cheese and walnuts, with shrimps, with sausage and peppers: it seems anything goes! We decided to remain close to the flavour … More Stuffed Portobello
A few months ago we read an article in a Dutch wine magazine about pairing wine with a combination of fried cod, remoulade and a small salad. A nice challenge given the acidity in both the salad and the sauce plus the richness of the fried fish. Remoulade is a sauce that goes very well … More The Art of Sauces: Remoulade
Cook and Drink 