![]() Hooray for you.įoolproof Béarnaise adapted from “The Food Lab” by J Kenji Lopez-Alt Let cool several minutes before unmolding. Bake until the eggs set, about 15 minutes if you go standard size. In a medium bowl beat together eggs, tarragon, salt and pepper. Grease, butter or spray, well the original calls for twelve muffin cups, but I went for six large size ones because I wanted bigger mouthfuls to sink your fork into and I think I picked right? And divide the potato mixture between them. Preheat the oven to 350 degrees Fahrenheit. Add the shallot and keep cooking and stirring until you can easily poke into the potatoes with a fork. Add the taters and cook, stirring frequently for about twenty minutes. Heat the olive oil in a large skillet over medium heat. Veggie solution: Mini-Tortilla Béarnaise adapted from Muffin Tin Chef by Matt Kadey I upped the ante by subbing shallots for onion and topping it with an easy Béanaise sauce. I happened on a tortilla Española dish that included tarragon, the herb behind Béarnaise’s kick. I also wanted to pay homage to a classic sauce that goes well with steak: Béarnaise. My main concern in making a vegetarian match for Cabernet was to avoid something that would make the wine taste wonky. I think the roasted portabella thing I see people resort to is probably actually the best, but you could Google yourself a recipe for that if you want. But look, there is no real veggie sub for steak. They pair well because Cab’s tannins like to cling to protein, which in turn softens the tannic toughness of the wine. I went vegetarian at age twelve so I dunno. Steak makes the Cab better, or so I’m told. Read on for her third recipe in the series, which is inspired by steak with Cabernet.ĬLASSIC PAIRING INFLUENCE #3: CABERNET AND STEAK In Part 2, Ellen shares a biscuit and cherry preserves alternative to foi gras with Sauternes. In Part 1, Ellen notes that no culinary combination can come close to surpassing French fries and rosé, but nevertheless offers the first of her wine orientated vegetarian recipes, a simple egg based appetizer inspired by oysters and paired with Muscadet. Enjoy Ellen's veggie twists on classic pairings! Throughout this series, Ellen breaks down the components of classic dishes and offers vegetarian alternatives that echo the flavors, textures and acidity that make them pair so well with certain wines. Our resident herbivore Ellen Clifford is back, but instead of discovering the perfect shower wine (each to their own), she searches for the perfect veggie alternative to popular meat and fish focused food and wine pairings. This is a classical expression of Domus Aurea and Maipo, with clear notes of balsam and herbs.Classic Pairings for the Veggie Soul: Pairing Three It’s nicely built, powerful but elegant and balanced, with pungent flavors and very fine tannins. This 2015 is much more expressive and immediate, open, aromatic and extroverted, and it shows its true colors from the moment it’s poured. The 20 vintages could not be more different, and the wines clearly show the style of the vintage. Tasting Notes from the Wine Advocate, “I tasted two vintages of one of my favorite Cabernet Sauvignons from Chile, starting with the 2015 Domus Aurea…. DOMUS AUREA CABERNET SAUVIGNON 2016 FREE+ FREE SHIPPING ON CASES and 6-PACKS! 95WA | ROBERT PARKER 95 POINTS: Jean-Pascal was born in France and trained in Bordeaux, and he’s now one of Chile’s most sought after consulting winemakers. Taking things to an even higher level in 2003, the Pena’s hired Jean-Pascal Lacaze as the lead winemaker. They planted their vineyard in 1970 to 80% Cabernet Sauvignon and 20% Merlot, Cab Franc, and Petit Verdot. 2015 DOMUS AUREA CABERNET SAUVIGNON MAIPO VALLEY, CHILEĭomus Aurea hails from the winery’s 45 acre Estate Vineyards in Chile’s Maipo Valley region. ![]()
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