Tag: rhone wine

dinner, March 22, 2009

  • Boudin Noir, or  blood sausage (Murray’s Cheese, Grand Central Market) pan-grilled, finished with “sweated” shallots and chopped parsley;  accompanied by Granny Smith apples cut into eighths,  browned, then finished in the oven;  and served with potato “chips” (thin slices of Russet Burbank, seasoned with rosemary, salt and pepper, then baked in a very hot oven)
  • cheese course:  Garrotxa (goat) and Petite Basque (sheep), served with lightly-oiled and salted frisée and thin, toasted slices of Balthazar Bakery Multi-grain boule
  • wine:  2006 Domaine des Causses Lirac Reserve (red Côtes du Rhône), purchased at Landmark in Chelsea