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Cheeses
Kanternagelkaas
Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk flavored with cumin and clove.
Freshwater fish
Pike-perch fillets with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
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Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Braised oxtail
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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Mâconnais
France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.
Cheeses
Saint-Jorge Patrão
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 16 months.
Sauces
Melted butter sauce
Melted butter sauce : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsBeef
Provençal-style beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
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