Food and Wine from the Loire Valley, Class 1 Part 2

This is the second half of our class on the food and wine of the Loire Valley. After soup and two filling appetizers, the main course was a light salad with hazelnut-crusted goat cheese and the dessert was cookies with homemade Cointreau ice cream. The salad went with a lovely Cab Franc  and with the dessert we had a sparkling Chenin Blanc, both wines from this region of France.

Followed by the main course salad…

Hazelnut-Crusted Sainte Maure du Touraine Goat Cheese Salad.Hazelnut-Crusted Sainte Maure du Touraine Goat Cheese Salad.

This remarkable salad started with a log of ash-covered Sainte Maure du Touraine Goat Cheese, purchased at “Les Amis du Fromage’.

ash-covered Sainte Maure du Touraine Goat Cheese

ash-covered Sainte Maure du Touraine Goat Cheese

The cheese was cut up into serving size pieces and then each piece was coated with egg, crushed hazelnuts, flour and breadcrumbs.

each piece was coated with egg, crushed hazelnuts, flour and breadcrumbs

each piece was coated with egg, crushed hazelnuts, flour and breadcrumbs

the salad of mixed greens, pear, tomato, and blanched asparagus

salad of mixed greens, Belgian endive pear, tomato, and blanched asparagus

After freezing for 30 minutes they were fried until golden in a small amount of grapeseed oil and served along with a salad of mixed greens, pear, tomato, and blanched asparagus in a tarragon vinaigrette.

Domaine Bernard Baudry Chinon

Domaine Bernard Baudry Chinon

The wine pairing was equally remarkable: a Domaine Bernard Baudry Chinon Cab Franc (a red with a salad!!!). Opened an hour and a half before, this wine was smoky, peppery, balanced, round and had ‘structure’. This really set off the salad, especially the cheese, and while I gave 4 stars to the salad, I noted that it was worth 5 stars when paired with that particular wine.

And for dessert we had…

Sablé-sur Sarthe Sablés and Cointreau Ice Cream.
Sables with Cointreau Ice Cream

Sablés with Cointreau Ice Cream

Sablés are a not-too-sweet cookie, a perfect complement to the rich orangy ice cream.

Also particularly nice was the 100% Chenin Blanc sparkling wine that was served with this dessert.

Monmousseau Cuvee Touraine Sparkling Wine

Monmousseau Cuvée Touraine Sparkling Wine

sketch of Chateaux d'Sully plus other sites along my tour of the chateaux of the Loire

sketch of Chateaux d’Sully plus ‘not a very good drawing’ of the Cathedrale d’Orleans while I was touring the chateaux of the Loire

My notes say: ‘Chateaux d’Sully, would have been nice to have black and white film for the cubby holes were full of interesting atmosphere.’

The first half of this Loire Valley menu.

Our next cooking class moved north and slightly east to feature the food and wine of Champagne…

Chef Eric posts many of his recipes on his website: http://www.911cheferic.com/

Advertisements

4 responses to “Food and Wine from the Loire Valley, Class 1 Part 2

  1. Pingback: Food and Wine from the Loire Valley, Class 1 Part 1 | Albatz Gallery & Blog·

  2. Pingback: Food and Wine of Champagne Class 2 Part 1 | Albatz Gallery & Blog·

  3. Pingback: Food and Wine of Champagne Class 2 Part 2 | Albatz Gallery & Blog·

  4. Pingback: Food and Wine of Loire Class 3 Part 1 | Albatz Gallery & Blog·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s