Tuesday, January 10, 2012

Flour + Egg yolk + water + salt = Tajarin

After a short and very much needed break, following the Holiday season; Updates will continue at The V.I.P. Table this Friday.  Until then, please check out my most recent piece published at What's Cookin'.

Tajarin with Porcini Mushrooms 
A perfect pairing for Paumanok Chenin Blanc

I remember learning about beurre blanc, a classic French sauce made primarily from butter. As I tasted it, all of my senses swooned. How could something this good be so bad for you?

We are taught to stay away from many foods these days. Some I agree with, such as trans-fats and high fructose corn syrup. However, I think it's more important to practice the good things in life in moderation. A sauce made primarily of whole butter may not be something you should eat every day, but if you deny yourself the indulgence every few weeks or once a month, you simply aren't living.

This brings me to my recipe for Tajarin... Keep reading at What's Cookin'

And the wine:

2011 Paumanok Chenin Blanc - The nose shows lemon and light peach with slate, earth and minerals. On the palate, it is fresh and spritzy, with citrus and crushed stone. The finish is mouth watering, with salty minerals and lemony fruits. It is a highly enjoyable Chenin that was pleasing to both my American and French guests alike. (92 points)

Visit the Paumanok website.  Or find it with: Wine-Searcher!

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