Skip to main content

An Easy Dinner with Anchoïade and Mas Cavalier de Lascaux #Winophiles


This weekend the French Winophiles are heading to Languedoc, formerly Coteaux du Languedoc. It's an appellation in France's Languedoc-Roussillon wine region and produces mostly red wines. I read that 75% of all Languedoc wines are red; and the remaining 25% of the wines are split evenly between whites and rosés.

The typical Languedoc red is medium-bodied and fruit-forward wine. And most of the time, the grape varietals used are Grenache, Syrah and Mourvedre, sometimes with hints of Carignan or Cinsaut.


In My Glass...
The vineyards of Château de Lascaux have been in the family for thirteen generations. The name of the domaine, “Lascaux” comes from a limestone specific to the domaine’s vineyard sites. Jean-Benoît Cavalier took over management of the property in 1984. Over the course of the next decade, he consolidated the vineyards, restructured the ancient cellars, and created the official domaine, Château de Lascaux.

A quarter of a century later, the domaine has more than tripled its hectares of vineyards and is completely surrounded by three hundred hectares of forest, filled with deciduous oaks, evergreen pines, and garrigue. Those aromatics are reflected in the wines with notes of laurel, thyme, rosemary, and mint. There is an intriguing balance of freshness and finesse in the Lascaux wines.

I found this deeply hued wine approachable with subtle aromas of fruit with floral undertones. The same fruity richness bathes the palate to make this an easy-drinking Languedoc.


On My Plate...
For my pairing, I decided on a unique salad from Languedoc called anchoïade, a tomato and anchovy salad that is a celebration of land and sea.


I couldn't find the salt-packed anchovies that are traditionally in this salad. So, I used some sustainably fished anchovies packed in water. If I ever get my hands on the salt-packed ones, I'll definitely make this again.

Anchoïade (Tomato and Anchovy Salad)

Ingredients
  • 8 anchovy fillets
  • 1 to 2 large heirloom tomatoes, sliced into thin wedges
  • 2 large eggs, hard-boiled, shelled and halved
  • ¼ C extra virgin olive oil
  • 1 T white wine vinegar
  • 1 t Dijon mustard
  • ¼ C capers
  • freshly ground salt to taste
  • freshly ground pepper to taste


Procedure
Arrange the tomatoes on a platter. Drape the anchovy fillets over the tomatoes and sprinkle with capers. Add the eggs to the platter.

Make the vinaigrette by whisking together the olive oil, vinegar, and mustard. Drizzle the dressing over the tomatoes and anchovies. Sprinkle with salt and pepper

Comments

  1. Looks absolutely delicious! And look the imagery of this vineyard surrounded by forests.

    ReplyDelete
  2. As Nicole says, looks fabulous, and fairly simple- always good to have this type of plate tucked away! How was it with the wine?

    ReplyDelete
  3. I wasn't a fan of anchovies until I went to Spain a few years ago and had them fresh (mostly in tapas). I'm looking forward to trying this! How did it pair with the wine?

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P