The Event: This weekend, Sunday night dinner will be a wine-inspired family affair. My parents, brother and sister-in-law will join me for a bottle of Chateauneuf-du-Pape—and the meal to go with it. To match such a sturdy, full bodied wine, I’m looking to cook up some substantial French-inspired cuisine.
The Menu: I’m leaning towards one-pot dining, served family-style for my family dinner. But I’m having trouble narrowing down my menu choices.
Option One: My first inclination was to serve up a big bowl of soul-stirring boeuf bourguignon. I love the melt-in-your-mouth quality of this slow-cooked dish. It’s deep, unctuous and velvety. I’d serve it along side a leafy green salad to keep things fresh.
Option Two: I’ve always wanted to cook a cassoulet, the ultimate French comfort food, and I found what looks to be a relatively easy recipe over on Foodnetwork.com. Michael Chiarello’s Bean Cassoulet with Fennel-Spiced Chicken also throws parsnips, carrots and Brussels sprouts in the mix, making for one highly filling meal that’s truly a one-pot wonder.
Option Three: It might be fun to go a non-traditional route, and since I hear that Chateauneuf stands up well to a bit of spiciness, this would be a great opportunity to serve the wine along side a Vindaloo, a traditional Portuguese pork dish with Indian-inspired spices.
Option Four: Polenta with meat ragu is my front-runner so far. I’ve never cooked with polenta, unless you count the in-the-tube version that I usually slice into discs and sizzle in pan. This version is creamy and rich, and would really pair well with the Chateauneuf. The ragu has the added benefit of improving with one or two days age, so I could make it in advance. For a veggie companion to the dish, I’m thinking some braised Belgian endive would do the job nicely.
Pre-Dinner Snack: For such a hearty meal, I want an appetizer that just wakens the palate without being too filling. I’m going to put my food processor to work with an easy dip – an eggplant and red pepper version will likely be my top choice, and is also easy to make in advance.
Post-Dinner Sweets: For a French-inspired dinner, I was at first inclined towards the fabulously French profiteroles. But these little ice-cream filled pastries don’t lend themselves to being prepared in advance. So I’m thinking a completely different route would be best: chocolate hazelnut mousse cake, anyone?
I’ll be sure to report back with the results and winning recipes!
Wow!! Invite me to this meal! My vote is for the vindaloo….you know my fondness for Indian, food that is. Plus I’m always a fan of the non-traditional route. Can’t wait to hear how the meal goes!
CarCar, you know you have a standing invitation to Miss Menu’s. I’m wondering how a vindaloo might translate into a veggie version, too. If I don’t make it for this meal, some vindaloo experimentation is definitely in Miss Menu’s future.
The polenta sounded delicious! Which one did you end up using?