(Tokyo-83/Boeuf Bourguignon)日本美味しいもの巡り Japan delicious food and wine tour

東京もだんだん寒くなり、シチューの季節到来。セールになっていた和牛ビーフで赤ワイン煮を作ってみた。今回は圧力鍋は使わずに、コトコト長時間煮込むことに。湯気もご馳走。

It's getting colder in Tokyo, and stew season arrived.  Made a Boeuf Bourguignon with wagyu beef that was on sale.  Didn't use a pressure cooker this time, and simmered it for a long time.  The steam itself was a treat.

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レシピは銀座レカン直伝のもの。

The recipe was directly from Ginza L'ecrin.

https://www.kateigaho.com/food/6633/

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最近よく目にするロマネスコをサラダに。まるでクリスマスツリーのようで、見れば見るほど不思議な造形美。起源は名前の通りローマらしい。味はほぼカリフラワーに近いが、形のせいかスペシャル感満載。

Made a salad with romanesco, a popular vegitable in these days.  Looked like a Christmas tree, and the more look at it, the more wonder about its beauty.  Seemed originated in Rome, as the name suggested .  Tasted almost like cauliflower, but had a special flavor.

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以前京都丸太町の「リンデンバーム(charcuterie LINDENBAUM)」で買ってきたパテも。下処理がしっかりなされており京料理のよう。

And a pate from "charcuterie LINDENBAUM" in Marutamachi, Kyoto.  Very well prepared, just like Kyoto cuisine.

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合わせたワインはChâteau Laurigaの赤。Carignan カリニャン100%の赤ワインは初めてだが、なかなか美味しい。南フランスのLanguedoc-Roussillon産。

The wine paired it with was a red from Château Lauriga, the first time had a red wine made from 100% Carignan.  From Languedoc-Roussillon in the south France.

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次の夜は、冷凍庫にあった骨付き鶏肉をコンフィ風に自作。パン粉に、パルメザンチーズとプロバンスのハーブを混ぜて揚げ焼き風にじっくり炒める。

The next night, I made the own confit-style chicken from the bone-in chicken found in the freezer.  Mixed bread crumbs with Parmesan cheese and Provencal herbs and fried it slowly in a deep fryer style.

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「オーボンビュータン」のリエットと。

With rillette from "Au Bon Vieux Temps".

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合わせたワインは、イタリアのワインテイスティングで購入し届いたFalesco wineryのSyrah。フルーティでスパイスやバニラの香りのバランスの良い赤ワインでコスパも良い。イタリア中部のLazio産。

The wine paired it with was a Syrah from Falesco winery, purchased at a wine tasting in Italy and had delivered.  A well-balanced red wine with fruity, spicy and vanilla aromas, and the price was very reasonable.  It was from Lazio in central Italy.

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シーフードとトマトのパスタも。食欲の冬。

Also had pasta with seafood and tomatoes.  Winter the best season for eating.

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