Friday, August 23, 2013

Chanterelles, corn off the cob, and Crémant Du Jura

We just got back from our honeymoon in Charlevoix, where I ate wild local chanterelles as much as I could.  'Tis the season.  I love mushrooms.  Of all kinds.  But chanterelles are close to the heart.  With such a beautiful colour, the rarity of finding them, a delicate taste, and so easy to cook, I vote them as one of the top mushrooms out there.  
Went to the Leslieville market this weekend, our new local, and spotted beautiful boxes of local wild fresh chanterelles.  No brainer.  Bought a box, and then some corn on the cob.  And then some fresh corn taco shells.  There's a guy at the market, City Gourmet that sells delicious prepared food, and also sells his shells.  We've been buying them a lot.  I'd recommend them.  A good shell makes a world of a difference!
BBQ the corn inside the husks on the grill for 10 minutes then peeled back the husk and char the kernels on high for 1-2 minutes a side.  Might want to consider grilling chicken or some other protein if you're in the mood for meat...
I heated a pan and added bacon grease that we diligently keep in the fridge.  You can use butter or olive oil if you prefer but bacon and mushroom is a pretty good combo.  I sauteed the mushrooms (after ripping them into smaller pieces), and added some mexican spices.  Slice the corn right off the cob directly into the pan.  Stir, heat, serve in a bowl.
Grill the shells for 30 seconds to warm them up.  Include some fun ingredients on the table, fresh tomatoes, guacamole, sliced BBQ chicken, whatever your heart desires.
 We drank bubbles!  Felt like celebrating a blog post after such a long hiatus.  We disappeared for a short while, but happy to say that we're back on track and looking forward to posting all kinds of inspiration we've been stirring up in the kitchen.  We've been pleasantly preoccupied with a busy busy spring and summer that we lost track of blogging it all.  We planned a wedding, bought a new home, moved, gutted and built a brand new kitchen, got married, did a little honeymoon, and now we're getting settled again!  And cooking up a storm.
Delicious sparkling chardonnay.  NV Domaine Baud Peres et Fils “Blanc de Blanc” Brut, Crémant de Jura
We decided to pair tonight’s tacos with Domaine Baud Peres et Fils “Blanc de Blanc” Brut, Crémant de Jura.  Jura is the mountainous region the lies north of the western Alps in France. They are well know for the production of Vin Jaune and their incredible values in sparkling wines. This sparkler or Crémant is made in the traditional Champagne style, known as “Method Champenoise .”  It is a “Blanc de Blanc”, which means it is made from 100% Chardonnay grapes.  Also it is a Brut, when talking Champagnes, that means it is dry, not sweet. 
It has great apply fruit with citrus, toasted brioche and a stricking minerality. The delicate cremant sparks a great balance between creaminess and vivacity. This wine is very versatile at the table and you can drink this from appetisers all the way through to desert.

Availability: $19.95 + Tax (12x 750ml) Complentary Home/office delivery with

Voila!  Beautiful taco night.
Bon Appétit.  

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