Tag Archives: French

Wine & Food of the Rhone Valley: Class 2 Part 1

Part 1 of our second class in the food and wine of the Rhone Valley started with an ‘Epicurean Fish Consommé’ that was started in our previous class, followed by a ‘Salad with Bleu de Bresse Cheese and Grilled Walnuts’. … Continue reading

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Wine & Food of the Rhone Valley in France: Class 1, Part 1

Dish No. 1, Roasted Onion Trilogy Soup Lyonnaise, was a twist on the classic French Onion soup. The ingredients consisted of three different types of onion (red, white, brown) plus leeks and garlic and, of course, a large portion of red wine. … Continue reading

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food & wine of the Alsace Cooking Class 3 Part 2

for part 1 of this Alsatian meal, featuring foie gras and escargot in vol-au-vents and see the Food & Wine of Alsace Class 3 Part 1 Munster Valley Pie The next thing on our Alsatian menu was ‘Munster Valley Pie‘, a pork pie … Continue reading

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food & wine of the Alsace Class 3 Part 1

In our previous class we started preparing ‘Foie Gras au Naturel‘ for this third class. At $225/kilo, and requiring a very precise SousVide Water Oven to cook it correctly, this fancy duck liver is not something I’m going to be … Continue reading

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Food & Wine of Alsace Class 2 Part 2

for part 1 of this meal see the Food & Wine of Alsace Class 2 Part 1 ‘Grilled Munster Cheese Salad’ Following the richness of the ‘Flammekueche’ and the meatiness of the Baeckenofe, this salad was a bit of light relief. This course … Continue reading

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UBC Food & Wine of Alsace: Class 2 Part 1

These three cooking classes, featuring the food and wine of the Alsace region of France, were taken with UBC Continuing Studies. The Alsace region has moved back and forth between Germany and France over the centuries, and both the food and … Continue reading

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the food & wine of Alsace: Class 1, Part 2

Part 1 of this Alsatian menu Although the Alsace is a province of France, it is right on the border with Germany, and the food and wine has been heavily influenced by the Bavarians. One blog described it as ‘Germany … Continue reading

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the food & wine of Alsace: UBC Class 1, Part 1

Starting our Alsatian food extravaganza was an ‘Asparagus, Orange and Crab Salad’ with ‘Dill Dressing’. The salad began with a ‘five-petalled’ flower of spinach, topped with a loose bundle of arugula. And it carried on from there, an amazing mix … Continue reading

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squash overload: three pureed ‘squash’ soup recipes

Perfect for a fall or winter menu. Serves 4-8 depending on whether the soup is the main course, or merely precedes the main course. In all of the recipes, the squash, pumpkin or carrots are interchangeable, as are additions of  yams, … Continue reading

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fall menu from the Burgundy region of France

From my UBC ‘Cooking with Wine’ class: the menu for a seasonal fall feast, featuring specialities from the Burgundy region of France. • To start, raw trout marinated in lime juice, olive oil and chopped dill, topped with caramelized onions … Continue reading

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