The rest of the week, Liz treated our guests to many dishes, pairing with O’Vineyards wines including the new “Cuvée O’White”!
Paris, O’Vineyards and Cannes…We are very happy and proud to be part of Joyce and Jing’s honeymoon itinerary! In few days, they will fly back to Australia with a stop over in Singapore.
The recipe for our Raclette Lunch can be found in this O’Vineyards B&B page
Ryan is in Napa. Muse filled in and helped Joe and I entertain our Visitors! She takes them for long walks around the vineyard. We always knew she had the potential to do more! and here she is!.. doing a wine tasting … and lunch… “Raclette and Charcuterie” with a bottle of Naked100 2011!
Joe raised his glass to our Naked 100 Share Owners! I do to!…but someone has to take the pictures! Cheers!
What a Fun day!
Alphonse, President of Prosper Montagné Carcassonne and Monique, Carcassonne City Hall have done a fantastic job organizing Saint Vincent day! Hours of Festivities, then over 300 guests were treated to a very special lunch!
Each winemaker brought their own bottle of wine! I prepared a GEROBOAM (3 liters contenance: 4 normal bottles…) with a special label for Saint Vincent, Patron Saint of the winemakers.
With Carcassonne Mayor, Joe and the other winemakers, Raymond and Jean Louis, marched in the Front Line. Two hours of parade with the musician thru the streets of Carcassonne, several stops then the church ceremony … with the blessing of the three wines.
Poulet au gingembre sur un lit de riz:
Chicken with Ginger on white rice
We are going to use the other half of the farm raised chicken and sauté it with ginger, onion, and some fennel. and serve it over a rice bed.
1/ chop the ginger
2/ chop onion, fennel (or another vegetable of your choice) slice chicken
sauté onion, vegetable, chicken slices and chopped ginger. add one table spoon of soyo sauce (or viandox) and three table spoon of chicken broth
3/ serve on a bed of white rice. or if you prefer, on a bed of sauté rice
How to cook the natural rice:
soak the rice (not Uncle Ben rice!) in the water for a couple of hours.
Change the water several times to eliminate starch.
Keep the level of water about 2cm over the rice.
Cook on stove medium high. When the water is completely reduced, turn the stove down to low and cook for 10 more minutes.
A whole chicken is quite a lot for two persons! We are going to cook two fast and simple dishes, two different meals with one chicken. Two healthy and lean recipes.
Poulet Fermier au poireau:
- Salt and pepper on the chicken. Wash and cut leek, potato, oinion and carrot
- Pre-cook the chicken, potato and carrot in an oven at 205° for 15 minutes. Recuperate the sauce as soon as you take the chicken out of the oven. decant the chicken sauce to remove the grease.
- With one tea spoon of olive oil in the wok, sauté the oinion and leek, add the pre cook potato, carrot and the chicken legs. cook for about 10 minutes. Pour the strained chicken sauce over the vegetable.
Poulet au gingembre sur un lit de riz:
Stay tuned for our next recipe: using the chicken breast with ginger and rice.
- Fresh scallops, fennel, oinion & other veggies
- Opened scallops
- Sauté in one table spoon of olive oil, Fennel & other veggies of your choice, add oinion
- After 10 minutes, fast cook scallops on both sides
- Bon appétit!
Saint Vincent Celebration in Carcassonne
“We do good with very good,” was the motto of Prosper Montagne, master French chef and culinary writer, recognized as one of the most celebrated talents of French cuisine.
Club Prosper Montagne is unique. It brings together all areas of Food and Drink: butchers, bakers, chefs, chocolatiers, farmers, restaurateurs, caterers, winemakers,… all are committed to develop quality products.
The club radiates throughout France with presidents by region . Its scope of action never stops expanding. Internationally, delegations are also present in Germany, Belgium, Hungary, Japan, Luxembourg and Switzerland.
Alphonse Caravaca, President of Prosper Montagné Carcassonne put together a great event, celebrating the Patron Saint of Grape growers & Winemakers with a delicious private 350 sold out Lunch.
On Saturday January 19th, festivities will start at 11:00 with Deputy Mayor of Carcassonne leading the parade. Participants will be guided through the streets of the Bastide St Louis to the Church of St. Vincent where will be held the blessing of the wine!
Truffles supplied by Philippe Barriere will be the hi-light of the Celebration. Lunch will be served by a young and talented caterer.
The five winemakers representing the Region are:
Joe O’Connell, O’Vineyards,
Raymond Julien, Chateau Mirausse,
Jean Louis Poudou, Domaine de La Tour Boisée,
Domaine de l’Horte,
Antech Limoux.
Alphonse called a meeting to verify the final preparation…we drank and ate as much as we talked!
Wall of Fame. Part 3.
Thank you for the pictures and reviews!
Mel & Paul Farrer,
Samantha Sunderwood & Andy,
and Louisa Wordlage.
Fresh Fruits and Vegetables:
Take some time to research and find the fresh fruits and vegetables cultivated near you… you can’t always get what you want… so do the best you can..and taste the result! So good! your entourage will love it!
Here is my today recipe : apple, pork, potato and red cabbage, for two persons. If you don’t find the red cabbage, use an other fresh vegetable in a same fashion!
- Potato & roasted pork … Both pre-cooked…or could be left over from another meal!
- cut cabbage, oinon and apple
- in the wok, put a table spoon of olive oil, add the oinion, cabbage and apple, slices of roasted pork, a pinch “salt of Guérande” or “salt of Camargue”
- sauté for about 10 minutes
Winemaker’s Table
Twelve guests enjoyed Liz’s all natural Lobster Bisque. Easy to prepare …. but a little time consuming… Do it the day before! and you will be happy to put on the table your delightful bisque! Enjoy!
- Fresh Vegetables: pumpkin, carrott, potato, leek, celery branch
- Cook in the steamer: vegetables and lobster, lobster broth, salt & pepper … only for about 10 minutes after the steamer wistles
- Remove leek and celery (that were just used for the flavor)
- In the blender, mix the lobster meat, pumpkin and carrott (get that bright “lobster bisque” color), potato ( to thicken the bisque)
- Use another lobster tail slightly boiled and sliced in cubes. add the lobster cubes in the bisque before serving!
