Two years ago I made jambon persillé for the first time, for a Burgundy-themed wine dinner. Jambon persillé is a terrine of ham hock (pork shank) with parsley. Back then I wrote that it was “quite a bit of work … Continue reading Ham Hock Terrine Sous-Vide (Jambon Persillé)
Burgundy (Bourgogne) is a region in France that is famous for its wine and its food. Three years ago we went there for a few days to discover the wine region and purchased some nice wines. When tasting white wines, often a appetizer called jambon persillé was served with it and I remember it was a good pairing. And so it was not hard to decide what kind of appetizer from Burgundy I was going to make for the Burgundian evenings I organised. Continue reading “Jambon Persillé (Ham Hock Terrine)”
Burgundy (Bourgogne) is a region in France that is famous for its wine and its food. Three years ago we went there for a few days to discover the wine region and purchased some nice wines. Most Burgundian wines are at their best between 5 and 10 years from the harvest, and since the wines we purchased were mostly from 2007 and 2008 it is time to start drinking them. And so it’s a good occasion to organize some Burgundian evenings to share the wines with our friends and enjoy them with some good Burgundian food.
White burgundy is often paired with lobster, but since Burgundy is far from the sea there are no traditional Burgundian dishes with lobster. To cook a nice dish to be paired with Burgundian whites, I had to come up with something using freshwater fish. Pôchouse is a traditional freshwater fish stew that is prepared with eel, bass, pike, and tench. The fish is poached in aligoté (white wine from Burgundy) and served with a cream sauce. Continue reading “Burgundian Fish Stew (Pôchouse Bourguignonne)”