On October 6, we gathered together for a an evening of cooking and eating whose motto was “Southern Comfort”: Cajun – Creole – cooking. This was an ethnic motto, which took us on a culinary journey through New Orleans and Lousiana:
Crawfish remoulade (Creole) with fried green tomatoes (Cajun)
Petit Reserve Blanc, Vin de l’Herault, Marsanne 2006
Domaine de Clairac, organic wine from Weinhaus Hartl
Seafood crepes (Creole)
Vin de Pays de Vaucluse, rosé, 2006
Domaine du Vieux Chenes, organic wine from Weinhaus Hartl
Shrimp, okra and Andouille smoked sausage gumbo (Cajun)
Touraine AOC, Sauvignon Blanc, 2006
Clos Roche Blanche, organic wine from Weinhaus Hartl
Roasted quail stuffed with crawfish, cornbread dressing (Cajun)
Zweigelt Ried Richtern, 2005
Weingut Geyerhof, organic wine from Weinhaus Hartl
Bread pudding with Bourbon sauce (Cajun)
Dr. Hardin was in charge of the organization, provided the recipes and got all the ingredients, as many as them as possible were grown organically. I chose the appropriate organic wines from our assortment and brought them along. Thus we all had a clear conscience as we started to cook and enjoy. In memory of my short stay in New Orleans, I prepared the main course, roasted quail.
Anyone who is interested in these recipes and would like to try cooking the entire meal and to order the wines which go with it can get in touch with me.
“Goodbye Joe, me gotta go, me oh my oh!” (Jambalaya – On the Bayou)
Erich Hartl
hartl@weinpur.de
http://www.organicwinepure.com/
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