Lynn Gowdy is an American based in Bordeaux. On her blog Savor the Harvest she shares her wine and gastronomic favorites. The latest? The marriage of flavors with Sauternes wines. Lynn offers us one of its recipes, to taste with a Sweet Bordeaux: Crispy Curried Salmon.
2 medium sized ripe red tomatoes (1 cup), cut into small pieces (about ½-inch)
200 ml coconut milk
6 large basil leaves, chiffonade
1 mango or peach, peeled and cut into small pieces
1 lime, cut in half, then half again so you have 4 pieces
Quinoa or rice
Cut salmon, place on a plate and set aside. Note: If serving as an entrée, cut salmon into 4 equal sized pieced. If serving as a plat, cut in in half.
Mix the salt, curry and cayenne powders in a bowl. Add the 2 tablespoons olive oil and mix. Pour over the salmon and spread so all sides of the fish are covered in the spice mixture; set aside.
Heat the 2 tablespoons of oil in a fry or sauté pan over medium-high heat (do not let the oil smoke but you want it fairly hot). Quickly place the salmon in the pan, sear for a minute then gently shake the pan to make sure the salmon is not sticking. Sear for another minute; you want a nice golden brown crust. Turn each piece and sear the second side. Remove and set aside. The middle will be rare to medium rare.
If needed, wipe the pan out and add 1 tablespoon of oil and heat over medium. Add the curry powder and cook for a few seconds. Add the minced shallots and cook until translucent (just a few minutes).
Add the corn and tomatoes; stir to combine. Cook for 3 to 5 minutes or until corn and tomatoes start to soften.
Add 100 milliliters of the coconut milk; stir to combine. Note you do not want a soupy, liquidy mixture. You want enough coconut milk so the vegetables are moist but not runny. Add more if needed so the vegetables are moist. You may not end up using all of the coconut milk.
Taste and season with salt as needed. Add a pinch more of cayenne powder if more heat is desired.
Turn the heat to low and place each piece of salmon into the mixture to warm
To Serve: Spoon vegetable mixture onto each plate (from ½ to ¾ cup). Sprinkle with basil, top with a piece of salmon. Top the salmon with a few tablespoons of dices mango or peach, then squeeze 1 of the lime quarters over the salmon. Repeat with each piece of salmon.
Serve immediately. If eating as a main dish (plat), serve with your favorite bread, or over quinoa or rice.
Note: Grape seed and canola oil with stand higher heat and are a good choice for pan searing.
The secret of good food and wine pairing with Sweet Bordeaux? Achieving a good balance between freshness of the ingredients and the sweetness of sweet and fruity white Bordeaux wines. Pear and Roquefort go perfectly with these wines, demonstrate it with this pizza, which will accompany your summer aperitifs dînatoires.
1 yeast sachet
325 grams of bread flour
200 ml of hot water
1 tablespoon skimmed milk powder
2 pinches of salt
1 teaspoon caster sugar
250 grams of thinly sliced pears
125 grams of Roquefort
Mix the yeast, powdered milk, salt, sugar and flour. Pour the olive oil and water and stir until a smooth dough.
Lightly sprinkle the dough with flour and knead for a few minutes, then let stand 5 minutes on an oiled plate and under a damp cloth.
Divide the dough in half and roll each piece of dough to obtain two discs of twenty centimeters in diameter. Preheat your oven to 220 ° C.
Place the two disks on a baking sheet brushed with olive oil. Arrange the pear slices and Roquefort.
Bake for 15 to 20 minutes. Serve with a green salad.
The Bagel, it’s THE food-trend of the moment! Originally from central Europe, this small round bread is a real chameleon: sweet, savoury, fruity, it adapts to any occasion. So to try without failing, we suggest a Sweet Bagel which combines chicken’s tenderness and Ossau-Iraty cheese’s fineness, perfect with a sweet Bordeaux white wine of course!
3 cooked chicken breasts
2 big slices of Ossau-Iraty cheese
1 tablespoon of Perigord nut oil
1 small pot of crème fraîche
1 small bunch of coriander
Salt and pepper from a mill
Pre-heat the oven grill
Cut across the width of 2 bagels, then put them under the grill for a few minutes, depending on your liking
Wash the coriander and the roquette
Mix the crème fraîche with the nut oil and the coriander, and add salt and pepper
Peel the apples and remove the seeds, cut them in small cubes and mix them with the crème fraîche preparation
Slice the chicken and the cheese finely
Brush some cream-oil sauce over the breads, then fill them with some chicken and cheese slices. Finish with a few roquette leaves.
The stuffing is what makes all the difference between a Thanksgiving turkey and The Thanksgiving turkey. To make sure you have an unforgettable celebration, here is recipe for stuffing of an American mother who moved to Bordeaux. Have it with a glass of Sweet Bordeaux. The aromatic sweetness of the wine will marry perfectly with the tasty, tender white meat.
Start the preparation the day before.
175 g (6 oz) butter
1 large ball of whole meal or white bread
2 large onions – peeled and thinly sliced
6 celery branches – peeled and cut into small pieces
Dried Herbs: thyme, sage, marjoram – 1 teaspoon of each.
A bunch of parsley – chopped
Salt and pepper
Cut the bread into small cubes and leave to air for a day.
The following day, melt the butter in a pan over low heat. Sauté the celery for 2 or 3 minutes. Add the onion and cook until everything is cooked. Remove from heat.
Put the breadcrumbs in a large bowl. Add the onion and celery mixt, including butter in which they cooked-in. Add the remaining ingredients and mix well.
Stuff the turkey.Note: Depending on the size of the turkey, you will have increase or decrease the amount of stuffing.