Jordan Champagne and a 2004 Ridge Buchignani Ranch Carignane
One of my favorite things to do when I am back in San Francisco is to spend time with my Paris flatmates John and Pierre who now spend much of their time in the City by the Bay. And for once we were all in the same city for John's birthday so that alone was cause for celebration. When at the store I couldn't decide on what champagne to by. We always have Veuve Cliquot so I wanted something different but still special. I was about to give up and reach for the orange label when the beautiful Jordan bottle caught my eye. Of course! J for John!
fromage d'affinoise, fourme d'ambert and chevre cheese, roasted cashews, baby organic tomatoes, olives stuffed with citrus, rosemary flat breads and gorgeous strawberries.
I was inspired by Patty's Boeuf Bourgignon, so I decided to make a moroccan lamb tagine. To speed up the cooking time and add a depth of flavor, I first roasted the carrots, potatoes, and butternut squash (400F for about 30-40 minutes).
I tossed the lamb lightly in flour then browned the lamb cubes and set aside.
I added the garlic (pick out the green ones!) and onions to the same pan and continued to brown them. I added quartered mushrooms then deglazed with an inexpensive Syrah.
I combined the lamb, onions, and mushrooms and added half way up with (fat free, low sodium) chicken broth and covered the rest of the way with the red wine. I brought it to a boil then lowered it to a simmer. Add a handful each of halved dried apricots and prunes. Cover the pot and cook for 20 minutes. Add the roast vegetables and cook for another 10-15 minutes.
Serve in a bowl over a bed of spiced cous cous and top with chopped parsley.
Pierre's favorite dessert is a simple piece of chocolate so I decided to serve chocolate from both homes: Pascal Pinaud, our Paris neighborhood patisserie and Joseph Schmidt, a San Francisco chocolate legend.
Bon Appetit!
