Skip to main content

The French Winophiles: Gravlax, Goat Cheese, & French Sorrel Stuffed Squash Blossoms + Patient Cottat Sancerre 2013 #winophiles


Welcome to the inaugural event for a new group - The French Winophiles - coordinated by Christy of Confessions of a Culinary Diva. Here's her initial plan...

We start with the Regions first and then move to the Appellations. The proposed schedule, based somewhat on the seasons is as follows:
  • June 20 - Loire Valley
  • July 18 - Provence or Corsica
  • August 15 - Southwest
  • September 19 - Languedoc-Roussillon
  • October 17 - Cote due Rhone
  • November 21 - Bordeaux
  • December 19 - Champagne
  • January 16 - Burgundy
  • February 20 - Alsace

Count me in! I'm not very well-versed in French wines. So I'm looking forward to researching the wines and creating some delicious food pairings.

To the Loire Valley
So, today, the crew is heading to the Loire Valley.

http://www.francetravelguide.com/loire-valley

The Loire Valley - southwest of Paris - was historically the stomping grounds of French monarchs and is renowned for its many vineyards. In fact, it's France’s third largest wine region and is the second largest region for sparkling wine, after Champagne, of course. 

The Inaugural Round-Up

The Conversation
Join us for a live Twitter Chat Saturday, June 20th at 11 am EST/8 am PCT. You may join in the revelry by following hashtag #winophiles. Au revoir!

In My Glass...


  
Given the summer season, I opted for a Sauvignon Blanc from Sancerre. This pale straw yellow 2013 Patient Cottat comes from fifty-year-old vines and is completely aged in tanks. Playful and medium-bodied, I detected intense aromas of citrus and grassiness with summery notes of melons and figs. And while there was a decided richness, it was simultaneously fresh and lively. What a treat!

On My Plate...


Gravlax, Goat Cheese, & French Sorrel Stuffed Squash Blossoms 
+ Patient Cottat Sancerre 2013

I knew that I had to make something with salmon to complement the citrus tones. I had originally planned to make bruschetta, but, when I was at the farmers' market this week and found squash blossoms, my mind was changed. One of the pleasures of summer is eating crisped stuffed zucchini flowers—the cheese and seafood ooze out of the thin, crisp fiori. I decided to try a baked version.


Ingredients

  • 3/4 C breadcrumbs (I used organic Panko breadcrumbs)
  • 2 eggs
  • 1/2 C cold sparkling mineral water
  • French sorrel leaves
  • 1/2 C soft goat cheese
  • sliced gravlax (though I ran out of time to make my own, here's one homemade version - absinthe-scented gravlax - just know you'll need about 3 days' lead time)
  • freshly ground pepper
  • 8 large squash blossoms

Procedure
Preheat the oven to 400 degrees F. Place 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl.

Gently open the petals of each flower and carefully pinch out the filaments inside. Spoon some cheese onto a sorrel leaf and layer it with a slice of gravlax. Top with another sorrel and place it inside your squash blossom.


Twist loosely at the end to close. Dip each stuffed squash blossom in egg, then breadcrumbs.


Lay them on a parchment-lined baking sheet. Bake for 10 minutes, until lightly browned and crispy.


Remove from the oven. Allow to cool for a few minutes before serving.

Comments

  1. What a beautiful dish Camilla! I really need to try stuffing squash blossoms!

    ReplyDelete
  2. Gorgeous, gorgeous, gorgeous! I need to find squash blossoms so I can try this. The absinthe cured gravlax sounds so interesting too. Your wine sounds like one we would enjoy at our table. Thanks for joining in the journey!

    ReplyDelete
  3. OMG Cam! Your dish looks amazing (although I had to Google Gravlax)...And that Patient Cottat is a wine I've recommended more than a few times when I've done the SundaySupper pairings. Glad you enjoyed it! Wonderful post!

    ReplyDelete
  4. Completely gorgeous - what a beautiful meal!

    ReplyDelete
  5. Sounds delicious. My mother in law used to fry squash blossoms and they were delicious.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur