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Vignes et Mets

Sustainable & Seasonal Cuisine

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October

Here are some menu suggestions for the month of October. Each menu will have an Entrée, Plat, Fromage, Dessert and Wine

Plat Octobre

La Caponata

this is a delightful Fall dish, using aubergines, seafood, capers all in tomato sauce, that I serve over a plain risotto, with a bay leaf.

250 g Tomato sauce (passata)

2 aubergines

2 small onions

1 small carrot

50 g frutta di capero

100 g seafood cocktail (mussels, shrimp, calamari)

White wine

Harissa

olive oil

salted butter

bouillon cube

pepper

tarragon. rosemary

Cut the onions, carrots and aubergines into small cubes, pieces and brown them in the butter and olive oil, adding on the bouillon harissa and herbs. Once browned, add in a bit of white wine and then add in the seafood cocktail and stir briskly. Add in the tomato sauce and capers , adding water as necessary to have sufficient sauce, tasting from time to time.

Make a plain risotto, adding in only a bay leaf. Serve in a deep dish, spooning in a generous amount of the Caponata.

Buon appetito!

Entrée Octobre

Canapés aux fruits de mers

Here is a nice light bite to enjoy before La Caponata, and something very easy to prepare ahead.

Canapés are made of several layers :

1) the base : a cracker, a blini, a sliced vegetable

2) à crème : à butter, à crème, à cheese

3) vegetable or herbal garnish

4) à seafood garnish : for this menu, something light, such as Anchovies, Shrimp, smoked salmon, salmon eggs

Vins Octobre

For La Caponata, I prefer a red, but a rosé might be just as nice .

Here is one of my favorite red wines to accompany this savory Fall dish : a Bordeaux Grande Réserve 2020

Grapes : 65% Merlot – 35 % Cabernet Franc. A.O.C. Bordeaux

A Côtes du Rhône or à Pays d’Oc would also be nice.

April · August · December · February · January · July · June · March · May · November · October · September

Vignes et Mets

Sustainable & Seasonal Cuisine

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