Tuesday night last week, my dad and I went to La Farm Bakery for the new book promotion and signing for Lionel Vatinet, the master baker at La Farm in Cary. Lionel (Lee-uhn-nell) is a fabulous baker and now has given us all his secrets from the bakery and restaurant! On Friday, I had a housewarming party that I wanted to attend with hors d’oeuvres and chose a recipe from Lionel’s new book, “A Passion for Bread.” I found the perfect treat, the Asparagus Tartin. From all the hustle and bustle of the weekend, I decided not to do a Sunday night dinner, but will reflect on the process and taste of this tartin and the wine I had at the party.
The asparagus tartin started with asiago – parmesan bread; with giant chunks of parmesan sticking in and through the bread I knew it was a good start. The bread was then to be spread with softened, sautéed shallots full of garlicky-oniony flavour. (Those are scientific descriptions by the way!) Atop the shallots, torn fresh mozzarella was laid with dollops of olive tapenade bursting with saltiness to help boost the mozzarella. Then the recipe called for two small stalks of blanched asparagus bound to the tartin with wonderful 15 month aged Comté cheese (a French version of Swiss Gruyere, hard by light and nutty). These ingredients were broiled until the cheese was bubbling and the bread was crispy on the edges. BUT WAIT… we were not done… oh no. On top of this I was to add dollops of goat cheese, torn prosciutto, a quartered marinated artichoke, a roasted tomato and a drizzle of balsamic vinegar.
Ok now I’m done. It was a work of art and really. dang. good.
I brought a bottle of Prosecco with me as I could think of nothing else to accompany all of the flavours and ingredients as well. Though I never got to taste my creation with the Prosecco, I knew it would have been fabulous. Instead, I was served Frei Brothers Zinfandel 2010; not a bad substitute I must admit. I’d only ever had the Chardonnay and knew Frei Brothers made reputable wine. The Zinfandel was just as lovely with deep notes of dark fruited jam and spice. The tannin dried the mouth just enough and all the food around was a nice escape. This wine is a great fall/winter wine; it’s warm and inviting and loved by many preferences of red drinkers. In short, great for a party.
So even though there was no Sunday night dinner, I know I enjoyed making something new. I hope you’ll find yourself diving into a new recipe too. Just to try it! Why not… you never know what kind of magic you’ll make.
Bring on the holidays!
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