My turn to cook for the diner des celibataires, when the women all go off to bingo and the men gather alone and we take turns to cook.
I'm preparing a soup of beans based on the carcass of a duck, followed by an avocado pear stuffed with shrimps and my home-made mayonnaise. Then I'm serving Boeuf Perigourdin, which is like Boeuf Bourgignon except I use Pecharmant rather than Burgundy wine and I add a glass of my own home-made vin de noix. Then winter salad, cheese and I'm making tarte aux pommes except that I marinaded the apples (from my own trees) in calvados overnight.
The wines will almost all come from my friends Sean and Caro Feely at Chateau Haut Garrigue in Saussignac, who only make bio-dynamic wines. I will start with their version of champagne, and then their Semillon blanc, followed by their 2007 Merlot for the beef. For the apple tart, I'm thinking of a 2005 Loupiac but I may be tempted away by a rather good Monbazillac. Choices, choices...
I'm preparing a soup of beans based on the carcass of a duck, followed by an avocado pear stuffed with shrimps and my home-made mayonnaise. Then I'm serving Boeuf Perigourdin, which is like Boeuf Bourgignon except I use Pecharmant rather than Burgundy wine and I add a glass of my own home-made vin de noix. Then winter salad, cheese and I'm making tarte aux pommes except that I marinaded the apples (from my own trees) in calvados overnight.
The wines will almost all come from my friends Sean and Caro Feely at Chateau Haut Garrigue in Saussignac, who only make bio-dynamic wines. I will start with their version of champagne, and then their Semillon blanc, followed by their 2007 Merlot for the beef. For the apple tart, I'm thinking of a 2005 Loupiac but I may be tempted away by a rather good Monbazillac. Choices, choices...
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