Once a week, Chef Francis and I get together to catch up on life, discussing the business and swapping recipe ideas over some good food and drinks. This week's meeting happened to be at my place, which meant after a week full of experiments, there was likely to be some good Irish butter in the pantry and wine in the cellar.
We started in the cellar and pulled a wine that captured the mood. A 2007 Savennieres-Roch-Aux-Moines from Domaine aux Moines. Produced from 100% Chenin blanc by a mother-daughter team who are making some outstanding wines.
Francis gathered some young swiss chard, purple basil, and a block of Parmesan from the farmers market earlier, so a wine with a rich texture and bright acidity seemed right for this rich salad. The wine is deep and complex with classic aromas of honeysuckle and minerals. It could be served as an aperitif or with some pate.
DC SWISS CHARD & PICKLED BEETS
1 bunch baby swiss chard
1 cup DC Ginger Spiced Beets
2 cups finely grated Parmigiano-Reggiano
1 cup fresh purple basil
4 tablespooons Irish butter
coarse sea salt
coarsely ground black pepper
In a large pot, gently heat butter over medium-low heat until frothy and slightly browning. Add the baby swiss chard and season with a good pinch of salt. Increase the heat to medium, stir and cook until greens are wilted and tender. Add the purple basil, DC pickled beets and cook for 3 minutes.
Transfer the cooked greens and beets to 4 serving bowls. Sprinkle with salt and coarsely ground pepper and a generous serving of Parmigiano-Reggiano.
Serve warm with country bread and a golden delicious chenin blanc.
From my house to yours,