The original post was going to be titled, “I Made Demi Glace. Now What?” but I didn’t want to appear like I was too much of a plebe. But that was my dilemma; I had made this gorgeous Demi Glace (Read about it Here on MirePoix Vegas) and didn’t have a clue as what to do with this beautiful gelatinous masterpiece. All I knew was that when I tasted it, my eyes rolled back into my head and I emoted “Sacre Bleu!” Whatever that means.
I searched the ‘Net for recipes because my Julia Child Cookbook was just a little too much for a weeknight. I found this wonderful recipe for a more-or-less weeknight Bordelaise sauce at Angela’s Food Love and oh my! Shallots, thyme, a bay leaf and about a half bottle of Cabernet Sauvignon (in this case, a 2007 Opolo Cab), rapidly reduced to mere teaspoons and quickly sieved, was the start. A few quivering tablespoons of the Demi Glace, gently simmered and finished with a generous pat of unsalted butter – which turned it into silk – before being poured over a piece of pan-seared, oven-finished rib eye.
Now this is where the “I Get It” part comes in. Asparagus (quickly sautéed in butter with a squeeze of fresh lemon seems to banish of the wine/asparagus problem), some crusty French bread, and a glass of Cabernet made up the remainder of my simple meal.
I can’t even put into words how absolutely perfect that pairing was. The wine’s earth, cassis, cocoa, rich berry, plum, and spice married the dinner. Not just paired. I don’t have the words … but I got it. Reluctantly I have to tip my hat to the French. The combination of the Cab and the silky lusciousness of the Bordelaise created from the homemade Demi Glace was a terrific success. More than a terrific success, but words fail me. Hard to believe, huh?
While I’m still very much in “Now What?!?” mode while trying to figure out what next to do recipe-wise, I have at least one that I can fall back on. As I write this, the remaining Demi Glace is freezing in ice trays so that I can transfer them to a container for special Demi Glace adventures later on. I just acquired a special bottle of Bordeaux, and the Wineaux Guy and I are making plans to enjoy this wonderful combination later.
Vive La France!
Oh yeah. Next post I promise to get back to wine – not only with the fun events I’ve covered over the last month, but also the fabulous time we’ve been having at the Vegas Wineaux Wine Club!
- Opolo Vineyards Rhapsody Paso Robles Meritage Red Wine 2002 Wine Review (NW) (winecask.blogspot.com)
- Holiday Wine and Cheese Pairings by (PB) (winecask.blogspot.com)
- Lunch at Restaurant August (midtownstomp.blogspot.com)
- Burgers all dressed (theglobeandmail.com)
- Composers In The Kitchen: Gioachino Rossini’s Haute Cuisine (netnewmusic.net)