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Lemon and mascarpone tart
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsCheeses
Dream weaver
United States. California.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.
Veal
Veal chop with morel mushrooms and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
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Red berry mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
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Pork pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with sliced pork meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
Cheeses
Nancy’s Hudson valley camembert
United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.
Ripening : 6 weeks minimum.
Veal
Wiener Schnitzel with anchovies and capers
Originally the wiener schnitzel contained anchovies and capers.
> view pairingsPork
Pork ribs with devil’s sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
> view pairingsPoultry
Chicken supreme with black truffle
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsVeal
Veal chop casserole
Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
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Raspberry zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
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