Episodios
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Classic Breton crêpes are made with nutty buckwheat flour and, in this recipe, are filled with a simple, vegetarian combo of spinach, goat cheese, and eggs. Emily offers a few options both to serve in and after this delicious dish, while Caroline extols the virtues of a white wine that couldn't be happier with chèvre.
Spinach, egg, & goat cheese crĂŞpes recipe:
2 eggs
Goat cheese
1/2 cup Buckwheat flour
Water
Salt to taste
1 to 2 cups of spinach to cook
Olive oil or butter for the pan
Add water and a dash of salt to the flour until it has a pancake like batter
Heat the pan and pour the batter to create the crepes/pancakes
Wait until there are bubbles/holes and flip to the other side
Once all crepes are made, cook the eggs sunny side up and the spinach
Place the eggs and spinach on top of the crepe and then add goat cheese to your liking
Salt and pepper to taste et voilĂ !
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. -
Salmon with Miso Tahini Sauce served with Cucumber and Carrot Salad and Sushi Rice with Christy Velasquez
The Asian influences in this salmon with miso, sesame, and rich tahini pave the way for some pretty interesting pairings. Caroline deviates from the default of most Western sommeliers for a new, intriguing wine selection, while Emily chooses a cheese with a surprising plant-based heart.
Cucumber and Carrot Salad:
4 large cucumbers thinly sliced
1 cup shredded carrots
2 tbsp rice vinegar
1 tbsp sugar
Pinch of salt
Miso Sauce:
1 tbsp white miso
2 tbsp tahini
1 tbsp soy sauce
½ tbsp sesame oil
1/2 tsp ginger
½ tsp garlic
½ tbsp black and white sesame seeds
Sushi Rice:
1 cup sushi rice
1 tbsp rice vinegar
4 salmon fillets
2 tbsp canola oil
In a medium-size pot over medium heat, boil water and cook the sushi rice. Once the sushi rice has cooked, drain and strain the excess water and drizzle the rice with rice vinegar and mix.
Cucumber Salad:
In a small bowl, mix the sliced cucumbers, shredded carrots, rice vinegar, sugar, and salt and set aside.
Miso Tahini Sauce:
In a small bowl, mix the white miso, tahini, soy sauce, and sesame oil.
In a medium size saute pan add the canola oil and once hot, add the salmon skin side down and cook for about 5 minutes and gently flip the same and sear the other side for about 3-4 minutes or until cooked through.
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
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Joanna Ferrell's comfort food pasta e fagioli is rich and flavorful â and it demands just as much oompf from this week's pairings. Both Emily and Caroline are taking their inspiration from Italy, albeit with choices even Italophiles may not yet have encountered.
Recipe:
2 medium yellow onions, diced small
4 stalks celery, diced small
4 carrots, diced small
3 tbsp tomato paste
2 cans cannellini beans, drained/rinsed
2 cloves garlic, pressed
6-8 cups chicken stock
1 cup uncooked small pasta (small shells/ditalini)
Salt and pepper to taste
Olive oil
In a soup pot, heat olive oil over medium heat (2 tbsp, give or take) add onions, celery and carrots (generously season with salt and pepper), sautĂŠing until onions are translucent, add garlic, cooking for another minute. Stir in tomato paste, cook for another minute. Add drained cannellini beans, stirring carefully until all ingredients are combined. Add chicken stock, and bring to boil. Add pasta and cook until al dente, (or cook pasta separately, boiling soup for 12 minutes, adding pasta when ready to serve). Serve with grated Pecorino Romano (aged at least 9 months), or a 24-36 month Parmigiano Reggiano.
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
Rich and hearty, this farro soup from Denise Powers demands just as personality-driven a cheese. Emily's choice is bright orange â but not for reasons you'd think! Caroline, meanwhile, goes for a Southern French red with a ton of herbaceousness.
Zuppa di farro, farro soup, soup dâĂŠpeautre recipe:
Ingredients
1 c of dried borlotti beans
3/4 c of farro (spelt), rinsed
3-4 pieces of pancetta (in France, I use lardons in a pinch); vegans can drop this altogether
1 carrot, diced
1 onion, diced
1 branch of celery, diced
1 clove of garlic, minced
1 fresh sprig of rosemary, minced
6 sage leaves, minced
1 good sploosh of tomato paste (if I have those 70 ml cans, I use the whole can; otherwise, a rounded tablespoon)
1 pinch of ground cloves
2 pinches of ground cinnamon
a generous grating of fresh nutmeg (a teaspoon)
a palmful of dried marjoram
salt
olive oil (for cooking)
olive oil (for drizzling--optional)
Cook the beans until tender in a litre or so of water. You can soak them overnight and then cook the next day for 2-3 hours or cook them in a pressure cooker for about 45 minutes (15-minute slow release).
Strain the beans and reserve the cooking liquid. Puree about half the beans (I use a stick blender or just mash them up until it's mostly mush with some whole beans or bean pieces still recognizable). Set aside.
In a heavy-bottomed stock pot, sautĂŠ the pancetta in olive oil to render the fat, then cook the veggies, garlic, sage, and rosemary until soft and fragrant, about 10-15 minutes. Add the tomato paste and blend thoroughly with the veggie mixture, allowing all the flavors to meld for about 5 minutes. Then add the beans and some salt, mixing thoroughly so that it's all a kind of pinkish paste. Cook for a couple more minutes.
Add the bean cooking liquid, the dry spices and the marjoram. Stir thoroughly until the mixture has an even consistency. Add water if necessary. Bring to a boil, then reduce the flame to a simmer and add the farro. Cover and cook until the farro is soft, about 30 minutes if you're using pearled farro, closer to an hour if you're using the whole grain version.
Add salt and pepper to taste. Finish with a dash of nutmeg and serve with a drizzle of olive oil (infused with pepperoncini for a kick)
This is even better the next day when the flavors have had time to set. Add water as necessary to reheat. It also freezes well.
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
A French cold-weather staple, beef bourguignon has conquered the hearts of many from Burgundy and beyond! Christian Holthausen's recipe uses headier (and cheaper) Languedoc wine. Emily opts for two possible pairings â one from Burgundy and one from the North â while Caroline stays true to tradition.
Recipe
For 6 people:
4lbs of beef shoulder. Itâs cheap and fatty and needs to be cooked for several hours - and then itâs delicious.
A few strips of bacon cut into small pieces.
Carrots cut into small rondelles.
Button mushrooms.
A handful of shallots, cut into small pieces.
A bottle of red wine from the Languedoc.
Laurel, thyme, parsley, salt, pepper, and/or whatever you have hanging out in the pantry.
Brown the bacon quickly in a big pot then throw in the beef and brown it in the bacon fat. Add the wine and all of the other ingredients and bring to a boil then reduce to the lowest heat possible and let everything simmer for approximately 4 hours. Be cool. Relax. Itâs a plat en sauce.
If you need a thicker sauce, you can add a dash of flour or cornstarch (gluten-free) in the middle of the cooking process but itâs not really necessary.
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
Pairing French cheese and wine with enchiladas verdes simply will not do! Emily is opting for an organic California cheese with a bit of a kick, while Caroline takes us to a little-known underdog wine region for a white wine perfect for pairing with this slightly spicy, super comforting casserole.
Enchiladas Verde recipe from Damn Delicious:
https://damndelicious.net/2019/03/01/green-chicken-enchiladas/
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
When there are four different soups on the menu â a mix of both creamy and tomato-based â and you want one wine (and one cheese) to rule them all, what's a girl to do? Here to help Madeline pair cheese and wine with her mom's famous pre-holiday soup night are Emily and Caroline, each armed with a secret choice that will tie the whole evening together.
Mushroom soup recipe:
2 onions, chopped
6 ribs celery, chopped
2 carrots, chopped
2 tablespoons butter
2 tablespoons olive oil
1 pound mushrooms, chopped (a mix of white button, cremini, and porcini)
2 tablespoons Cognac
1 3-ounce packet dried mushrooms, rinsed and soaked in warm water until soft
1 bay leaf
32 ounces chicken stock
1 cup heavy cream
Salt and pepper
SautĂŠ the onions, celery, and carrots in the butter and oil. Add the mushrooms and sautĂŠ until browned. Deglaze with the Cognac, then add the dried mushrooms and their soaking liquid, bay, and chicken stock. Season to taste with salt and pepper, and simmer for 30 minutes. Cool slightly and remove the bay leaf, then purĂŠe with an immersion blender until smooth. Add the heavy cream, season to taste with salt and pepper, and reheat until warm. Serve hot.
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
Forest Collins is a cocktail expert and a kitchen whiz. She's asking for help choosing wine and cheese for a recipe that hails from far beyond France's borders. Her Pad Thai offers the perfect blend of sweet, savory, and sour flavors. Both Emily and Caroline are looking at the herbal notes present in this classic dish for inspiration in their pairings.
Ingredients
200 grams 5ml rice noodles
80 ml water
80 ml fish sauce
teaspoon tamarind paste
teaspoon red curry paste
1 cake of palm sugar (it usually comes in little hard cakes, otherwise, 1/3 cup of palm sugar or a brown sugar)
3 handfuls beansprouts
coriander
spring onions
10 - 12 shrimp
1/2 cup of peanuts roughly chopped
2 eggs
2 cloves garlic chopped
tofu (optional)
vegetable oil
Lime wedges (for garnish and juice)
Recipe
Put palm sugar cake, water, tamarind paste, curry paste and fish sauce in a pan and heat until all mixed together and sugar melted.
Put noodles in a large bowl with warm water and let sit an hour until they are soft
Heat a couple of tablespoons of vegetable oil in large pan or wok
Add noodles and fry them until they cook a bit (3 minutes) They will start to stick together a bit, but don't worry, they will come apart when you add the liquid
Add chopped garlic and let cook a bit.
Start adding the sugar/water/paste/sauce liquid and moving the noodles around so they loosen up
Add the eggs and let them sit and cook a bit and then break them up and mix around with the noodles
Add the shrimp and let them cook through
Add a handful of sprouts and let them cook a bit
NOTE: it is better to do the above in two batches, but I'm lazy and do it all in one and it works okay
Take four bowls or plates and at sprouts to each one
Top with the noodle mixture
Top with spring onions, coriander, chopped peanuts, and a lime chunk
You might have to work with the recipe a few times to get your timing and pans right. It works differently for me with different pans.
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
Culinary tour guide and concièrge Marie Alicia DeGross shares her recipe for a classic of Caroline's home of Lyon: salade Lyonnaise. With thumb-sized hunks of bacon and a perfectly poached egg that makes the ideal dressing for the bitter frisÊe, both Emily and Caroline share local pairings (and chat brains, banana-flavored candy, and more.)
Mille Mercis Marieâs version of the traditional âSalade Lyonnaiseâ
Ingredients
Salad
1 head of âfrisĂŠe lettuceâ
200g of smoked pork belly (ask the butcher to slice the pork belly and then to cut it into thick âlardonsâ)°
2 soft boiled eggs (if 1 person, 1 egg)
Homemade pan-buttered croutons cut into medium sized cubes (preferably stale âpain de mieâ but if you donât have that on hand you can use a stale white baguette de tradition (not a baguette ordinaire which has less flavor)
Pinch or two of Fleur de sel or to taste°°
Freshly ground black pepper to taste°°
Unsalted butter (2-3 tablespoons)
°I prefer boucherie âBidocheâ on Rue Jean Pierre Timbaud in Parisâs 11th arrondissement
°°I prefer Roellinger on Rue Saint Anne in Paris or Cancale
Vinaigrette
Olive oil
Dijon mustard, less than a half of teaspoon
White wine vinegar, red is fine if you donât have white
Very thinly sliced fresh parsley (as much as youâd like)
Allons-y
Pre-make your pan buttered croutons (the day before or the day of), you do not need to add these to the salad hot. Add parsley. Salt and pepper as needed.
For your vinaigrette, in a small bowl, mix in your olive oil and white wine vinegar together then add less than a half teaspoon of Dijon mustard (not the one with grains). Mix until all ingredients combined
Add frisĂŠe lettuce to a large mixing bowl
Add the croutons
Add a pinch or two of fleur de sel
Grate a very small amount of fresh ground black pepper
Mix in the vinaigrette
Soft boil your eggs at the same time you pan fry the lardons until they start caramelizing, do not remove the grease from the pan
Add hot lardons and the grease to your bowl of salad, mix well
Let sit for 1 minute and add the salad with the lardons to separate bowls
Add 1-2 soft boiled eggs to the top of each salad
Serve and allow each person to mix the soft boiled egg to their heartâs content into their own salad (this is key!)
Serve with baguette de tradition and soak your bread in the remaining grease, egg and vinaigrette once your salad is gone
Serves 1-2 people, double the recipe for 3-4
Note: cook the lardons and soft boiled eggs almost simultaneously. This is a warm salad and is meant to be eaten as such
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
This weekâs recipe features artichokes with spiced chickpea pancake and za'atar coconut yogurt dip by Sasha. Emily follows this delightful Mediterranean-inspired plant-based dish with a vegetarian cheese from Wales, while Caroline explores bright, vegan white options that won't steal the show. Have a vegan wine or cheese you think our hosts will like? Send us a voice message to [email protected] and theyâll try it live on air!
Artichoke:
*Trim and steam for approximately 20 minutes with 1-3 dried bay leaves and sea salt.
Drizzle with evoo to serve.
Chickpea Pancake:
Âź cup garbanzo bean flour
â tsp turmeric
â tsp zaâatar [to taste, or sub dried herbs of choice]
½ tsp psyllium husk [optional, for thicker texture & extra soluble fiber]
1 Tbsp evoo
1 pinch each sea salt & black pepper
Âź cup warm or room temp h2o [add or subtract to desired consistency, until it creates a pancake-like batter]
*Whisk together and pan fry in ghee, coconut oil, or sesame oil.
Coyo Dip:
Âź cup Abbot Kinneyâs Greek-style coconut yogurt [I recommend Anitaâs coyo if youâre in the states]
Âź tsp zaâatar [to taste]
Ÿ - ½ tsp gomasio
½ Tbsp evoo
½-1 tsp lime juice [to taste]
*Whisk together until well combined in a blender, food processor, or with a fork.
Alternate Vegan Dips:
Swap yogurt of choice for soaked & pitted black olives.
Add chopped parsley & blitz into a chunky tapenade.
or - Blend tahini with evoo, lime, s+p.
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
This weekâs Baked Pasta with Feta recipe from Gail Boisclair transforms feta and tomatoes baked in the oven and tossed through pasta into a tasty treat. Caroline is pairing this cheesy pasta with a Greek white, while Emily is choosing cheeses with a note of sweetness. Want to know which and why? Tune in!
Ingredients:
1 block (200 grams/ 7oz) good quality feta
12-18 cherry tomatoes
1 medium-sized diced red onion
½ diced green pepper
3-4 slivered garlic cloves
1 tsp cayenne pepper
Salt, pepper to taste
1-2 tbsp olive oil
Garnish: fresh basil and crushed red pepper flakes (optional)
Instructions:
Preheat oven to 200°C/400°F with the rack in the middle of the oven and prepare your vegetables. Drizzle a bit of olive oil in the bottom of a baking dish. Add all the vegetables. If you want, you can cut the cherry tomatoes in half. Place the block of feta in the middle of the baking dish on top of the vegetables. Sprinkle cayenne pepper, salt and pepper then drizzle with olive oil.
Put the baking dish in the oven for 20-30 minutes (check at 20 minutes).
While the feta is baking, boil some water and make a pot of pasta. Do not discard all of your pasta water! Once the feta is finished, remove from the oven and mix the feta into the vegetables. Slowly add the pasta, mixing it in as you are adding it. If it seems too dry, add a bit of the pasta water. Once all of the pasta is mixed in, plate it and add the garnish.
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
Provençal Millefeuille and Foie Gras Deviled Eggs with Camilla Furman
During lockdown, we all had to get creative in the kitchen â and Camilla Furman really put herself to the test in creating these wow-worthy haute cuisine recipes. Rich foie gras-stuffed deviled eggs and a creamy Provençal millefeuille with duck require precision-driven pairings to keep toppling their balance. Emily goes with a simple, herbaceous cheese, while Caroline looks west for a Burgundian wine that rises to the challenge.
Recipe:
Millefeuille Provencal
By Camilla R Furman
Ingredients:
Aubergine (eggplant) sliced thinly and grilled 1-2 slices per millefeuille
Red Peppers roasted and chopped1-2 Tablespoon per millefeuille
Duck or Beef (shredded without clumps of fat!)2-3 spoonfulâs per millefeuille
Mushroom, Spinach, Cream Sauce * Recipe below1-2 spoonfulâs per millefeuille
Courgette (zucchini) sliced thinly and grilled3-4 slices per millefeuille
Tomato1 slice per millefeuille
Aubergine (eggplant) chopped2 slices per millefeuille
Parmesan Cheese shredded1/8 C per millefeuille
Basil Topsone per millefeuille
Salt/pepper/granulated garlic
Fresh thyme, oregano, chives, chopped basil
*Mushroom/Spinach/Cream Layer
This part should be made a day ahead, or at least several hours before you plan on assembling the millefeuilles.
600g of sliced mushrooms
300g of frozen spinach
½ onion chopped fine
150g of Philadelphia Cream Cheese (but you could use mascarpone too)
2 T Salted butter
1 Clove pressed garlic
Saute mushrooms in butter. Add onion and cook until translucent. Add spinach and garlic and cook until most liquid from the mushrooms and spinach is released. Drain excess liquid or simmer until most moisture is gone. You may need to both drain and simmer! Add cream cheese. This mixture should not be runny, but rather stiff. Season to taste.
Assemble the Millefeuilles
Select small round metal molds to layer the ingredients. These millefeuilles are very filling, so small is fine! Put all the molds in a baking dish. This dish is best when assembled one day, and baked the next day.
Layer 1: Start by placing a strudy single round of grilled aubergine on the bottom of the mold. If it doesnât cover the bottom, without coming up the sides of the mold, add strips of aubergine to make a complete base for the rest of the ingredients.
Season this layer with salt, pepper and granulated garlic, and chopped basil and thyme.
Layer 2: Add a sprinkling of roasted red peppers over the seasoned aubergine. Be judicious in the amount you use, it can be overpowering! I tend to âsprinkleâ it to be sure every bite gets a piece of pepper, but not to completely cover over the aubergine.
Layer 3: Take your prepared meat, season it with salt and pepper, thyme and chives, and completely cover the peppers and aubergine.
Layer 4: Spoon in the mushroom/spinach mixture to cover the meat
Layer 5: Season the courgetti with salt and pepper and granulated garlic and cover the mushroom spinach layer.
Layer 6: Add a seasoned (salt, pepper, oregano, basil) tomato slice
Layer 7: Top with chopped and seasoned grilled aubergine. Use mold presser to press the layers together without letting it squeeze out the bottom.
Bake at 190C (375F) for 30 min (or until completely warmed through and through)
Use the presser to push out the millefeuille from the form unto a plate and top with shredded parmesan cheese and basil top.
Serve with Ratatouille and puree de Celeriac (you can look up the recipes for these!)
If you want to make into a lasagna you can layer it in a baking pan, but add mozzarella cheese to hold it together better!
Recipe:
Foie Gras Deviled Eggs with Raspberry Flavor Pearls
By Camilla R Furman
6 Hard boiled eggs
250g Foie gras or mouse de canard
Mayonnaise *homemade!
Salt â if needed
Raspberry Flavor pearls* available on Amazon or at gastronomic specialty shops.
(I have also used sauterne flavor pearls!)
Prepare the eggs by halving them and extracting the yolks and into a smoothy blender or small diameter jar to use a stick blender.
Add the foie gras or mousse and a Tablespoon of mayonnaise (or enough to make the mixture the consistency of butter frosting) and mix with the yolks. Add a pinch of salt if needed. You want more foie gras taste than yolky/mayo taste!
Blend until smooth.
Pipe the yolk/foie gras mixture into the egg whites and place the flavor pearls on top.
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
Todayâs recipe is Sweetpeaâs Linguine and Clam Sauce, sent to us by Barbara Betus. Did you believe the myth that seafood and cheese can't go together? We're striking it down with a funky, assertive cheese pairing and a bright, slightly salty white wine to tie it all together. Agree? Disagree? Let us know!
Ingredients:
1 box linguineâ¨2 10-oz cans baby clams, drained
8 cloves of garlic, sliced
1 Tbsp lemon juice
Âź cup olive oil
Âź cup grated Parmesan cheese
2 8-0z bottles clam juice
Instructions:
Cook linguine according to package directions. Saute garlic in oil in a saucepan over medium heat for about 5 minutes or until garlic turns golden. Add clam juice and cook 3 minutes. Add drained clams and lemon juice and cook 1 minute or until clams are heated through. Toss linguine with sauce and cheese and serve immediately. Makes 6 servings. Time: About 20 minutes.
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
Todayâs recipe comes from Sherilyn Caudle, whose flavorful take on a traditional Stamppot turns what could be a bland dish into something delicious. This hearty Dutch dish is just begging to be paired with big flavors: an historic washed rind cheese and a big wine with bacony aromas are the perfect thing. From islands of sheep to bored monks, to kaleâs proper place in the world, join in as Emily and Caroline share their unique and hilarious perspectives.
Ingredients:
One or more whole heads of garlic
8 ounces bacon, cut into ½ inch cubes
1 TBS olive oil
10 ounces chopped kale
1/4 cup butter
1/4 cup milk
1/2 cup grated Parmesan cheese
Salt and pepper
Gravy:
Bacon drippings
1/4 cup all-purpose flour
2 cups water
1 cup milk
3 chicken bouillon cubes
1/4 teaspoon pepper
Instructions:
Preheat oven to 400°F (205° C)
Peel and discard the papery outer layers of the whole garlic bulb. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves. Drizzle a couple of teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
Cover the bulb with aluminum foil.
Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
Cool and remove roasted garlic cloves from their skins. Set aside.
While garlic is baking, cook bacon in a skillet of medium-high heat until browned and cooked through. Set aside. Keep bacon grease in pan to use to gravy later.
Heat olive oil in a large skillet over medium heat. Add the chopped kale to the skillet and sautĂŠ for 5 minutes or until softened. Set aside.
For Potatoes: Boil potatoes in a large pot of salted water until fork tender. Drain water. Place potatoes back in pot along with roasted garlic. Mash with a potato masher or electric hand-mixer until smooth and creamy. Stir in butter, milk and sour cream. Add Parmesan cheese, sauteed kale, cooked bacon, salt and pepper. Mix until well combined.
For Gravy: Heat bacon drippings in a medium sauce pan over medium heat. Add flour and whisk together for about one minute or until golden-brown. Whisk in water, milk, crushed bouillon cubes and pepper. Stir constantly until mixture comes to a boil. Reduce heat to low and continue to stir until thickened.
Cook sausages in a skillet over medium-high heat or on grill until fully cooked.
Serve gravy over mashed potatoes and top with sausage. Enjoy!
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner. Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI
â¨https://www.youtube.com/watch?v=w3jASGk9W2I
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you! -
Shwetha Manoharan's one-pot pasta is the perfect dish to make for a crowd, with a tomatoey sauce filled with veggies and a hint of Indian spice. Emily Monaco pairs it with a creamy, buttery cheese from the Champagne region, while Caroline Conner chooses a young, easy-drinking red with lots of booze that's about to become your new dinner party go-to. Want to know which and why? Give us a listen!
Ingredients:
Boiled penne pasta 250 gm
Pepper - 1/4 spoon for aroma
Olive oil 3 tsp
Mushroom 100 gm
Courgette (zucchini) 200 gm
Onion - 1 medium size
Tomato - 1-2 medium size
Tomato concentrate - 1 teaspoon (optional)
Red chilies: 2 or more as per your tolerance
Red chilli powder or paste - 1/4 teaspoon.
Garlic: one clove or garlic powder
Coriander leaves - 2 branches
Salt - as required
Oregano - 2 pinches (optional)
Preparing time: 15 min (excluding the pasta boiling time)
Instructions:
1. Heat olive oil and add dry chillies
2. Add onion and garlic or garlic powder to it and fry until golden brown
3. Add the fresh mushrooms, and zucchini and saute it for 7-8 min
4. Add tomato slices and concentrate, mix it well, add salt and close with lid
5. Add 120 ml water, mix well and then close with lid
6. Cook it for 5-6 min
7. Add the boiled Pasta, give a good mix
8. Add coriander and serve
Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/
Credits
Host: Caroline Conner. Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.com
Music Credits
Theme music by âA Night Aloneâ by TrackTribe
About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.
If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you!
