On a warm summer’s evening, sitting on your terrace, relaxing and sipping rosé, you wonder what to eat. Perhaps something that will make you think of the beautiful Cote d’Azur, with the chirping of cicadas and aromas of pine trees? A Salade Niçoise or something more substantial?
That’s the moment to dive into your freezer and look for that last portion of Daube Provençale. Excellent beef, stewed in red wine and packed with flavours, olives and mushrooms.
Fortunately preparing Daube Provençale is not too much work (and it keeps well in the freezer). You can also be fairly flexible with the recipe. Key ingredients are excellent marbled beef, carrot, red wine, shallot, garlic and olives plus of course a powerful bouquet garni.
We prepared our daube with red wine from France, made from Cabernet Franc grapes and produced by La Tour Beaumont. In general you need a full bodied, fruity red wine, with a good structure. You could of course enjoy the daube with the same red wine, but the daube is flexible. Just remember that the flavours and aromas are intense. … More Daube Provençale
In his book Yamazato, Kaiseki Recipes: Secrets of the Japanese Cuisine, author and Michelin award winning chef Akira Oshima includes a recipe for breast of duck, marinated in a soy-based sauce, served with Belgian endive and karashi. A mouth-watering dish.
In general the combination of duck and soy sauce works really well. It brings sweetness and umami. The Japanese mushrooms (shiitake, enoki, nameko, shimeji) add nuttiness and texture to the dish.
We use soy sauce and tsuyu: a mix of soy sauce, mirin and dashi, ideal for making a tempura dip.
Enjoy with a glass of gewurztraminer (full bodied, long lasting, aromas of lychees and roses). Or glass of nice rosé or sake with a touch of sweetness? … More Duck with Soy Sauce and Mushrooms
We enjoyed this dish as a starter on a beautiful evening in Milan, eating al fresco and enjoying the wonderful combination of the sweetness and bitterness of the asparagus, the slightly caramelised sugars as a result of grilling the asparagus and the salty and sweet cheese. A glass of Pinot Grigio was all we wanted.
In Milan we enjoyed grilled green asparagus, but it works equally well with white asparagus.
Serve with a glass of Pinot Grigio, a Muscat from the Alsace region or a rosé with character. The wine needs to combine with a range of very diverse flavors so it should be a bit complex.
… More Grilled Asparagus with Parmesan Cheese