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Classic Breton crêpes are made with nutty buckwheat flour and, in this recipe, are filled with a simple, vegetarian combo of spinach, goat cheese, and eggs. Emily offers a few options both to serve in and after this delicious dish, while Caroline extols the virtues of a white wine that couldn't be happier with chèvre. Spinach, egg, & goat cheese crêpes recipe: 2 eggs Goat cheese 1/2 cup Buckwheat flour Water Salt to taste 1 to 2 cups of spinach to cook Olive oil or butter for the pan Add water and a dash of salt to the flour until it has a pancake like batter Heat the pan and pour the batter to create the crepes/pancakes Wait until there are bubbles/holes and flip to the other side Once all crepes are made, cook the eggs sunny side up and the spinach Place the eggs and spinach on top of the crepe and then add goat cheese to your liking Salt and pepper to taste et voilà ! Find Us Online Website: https://www.parisundergroundradio.com/cheztoi Facebook: https://www.facebook.com/parisundergroundradio Instagram: https://www.instagram.com/parisundergroundradio/ Credits Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com Music Credits Theme music by “A Night Alone” by TrackTribe https://www.youtube.com/watch?v=HIcecTd3dTI About Us Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.   Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

Salmon with Miso Tahini Sauce served with Cucumber and Carrot Salad and Sushi Rice with Christy Velasquez The Asian influences in this salmon with miso, sesame, and rich tahini pave the way for some pretty interesting pairings. Caroline deviates from the default of most Western sommeliers for a new, intriguing wine selection, while Emily chooses a cheese with a surprising plant-based heart. Cucumber and Carrot Salad: 4 large cucumbers thinly sliced 1 cup shredded carrots 2 tbsp rice vinegar 1 tbsp sugar Pinch of salt Miso Sauce: 1 tbsp white miso 2 tbsp tahini 1 tbsp soy sauce ½ tbsp sesame oil 1/2 tsp ginger ½ tsp garlic ½ tbsp black and white sesame seeds Sushi Rice: 1 cup sushi rice 1 tbsp rice vinegar 4 salmon fillets 2 tbsp canola oil In a medium-size pot over medium heat, boil water and cook the sushi rice. Once the sushi rice has cooked, drain and strain the excess water and drizzle the rice with rice vinegar and mix. Cucumber Salad: In a small bowl, mix the sliced cucumbers, shredded carrots, rice vinegar, sugar, and salt and set aside. Miso Tahini Sauce: In a small bowl, mix the white miso, tahini, soy sauce, and sesame oil. In a medium size saute pan add the canola oil and once hot, add the salmon skin side down and cook for about 5 minutes and gently flip the same and sear the other side for about 3-4 minutes or until cooked through. Find Us Online Website: https://www.parisundergroundradio.com/cheztoi Facebook: https://www.facebook.com/parisundergroundradio Instagram: https://www.instagram.com/parisundergroundradio/ Credits Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com Music Credits Theme music by “A Night Alone” by TrackTribe https://www.youtube.com/watch?v=HIcecTd3dTI About Us Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.   Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.  If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you!

Joanna Ferrell's comfort food pasta e fagioli is rich and flavorful – and it demands just as much oompf from this week's pairings. Both Emily and Caroline are taking their inspiration from Italy, albeit with choices even Italophiles may not yet have encountered. Recipe: 2 medium yellow onions, diced small 4 stalks celery, diced small 4 carrots, diced small 3 tbsp tomato paste 2 cans cannellini beans, drained/rinsed 2 cloves garlic, pressed 6-8 cups chicken stock 1 cup uncooked small pasta (small shells/ditalini) Salt and pepper to taste Olive oil In a soup pot, heat olive oil over medium heat (2 tbsp, give or take) add onions, celery and carrots (generously season with salt and pepper), sautéing until onions are translucent, add garlic, cooking for another minute. Stir in tomato paste, cook for another minute. Add drained cannellini beans, stirring carefully until all ingredients are combined. Add chicken stock, and bring to boil. Add pasta and cook until al dente, (or cook pasta separately, boiling soup for 12 minutes, adding pasta when ready to serve). Serve with grated Pecorino Romano (aged at least 9 months), or a 24-36 month Parmigiano Reggiano. Find Us Online Website: https://www.parisundergroundradio.com/cheztoi Facebook: https://www.facebook.com/parisundergroundradio Instagram: https://www.instagram.com/parisundergroundradio/ Credits Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com Music Credits Theme music by “A Night Alone” by TrackTribe https://www.youtube.com/watch?v=HIcecTd3dTI About Us Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.   Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.  If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you!

Rich and hearty, this farro soup from Denise Powers demands just as personality-driven a cheese. Emily's choice is bright orange – but not for reasons you'd think! Caroline, meanwhile, goes for a Southern French red with a ton of herbaceousness. Zuppa di farro, farro soup, soup d’épeautre recipe: Ingredients 1 c of dried borlotti beans 3/4 c of farro (spelt), rinsed 3-4 pieces of pancetta (in France, I use lardons in a pinch); vegans can drop this altogether 1 carrot, diced 1 onion, diced 1 branch of celery, diced 1 clove of garlic, minced 1 fresh sprig of rosemary, minced 6 sage leaves, minced  1 good sploosh of tomato paste (if I have those 70 ml cans, I use the whole can; otherwise, a rounded tablespoon) 1 pinch of ground cloves 2 pinches of ground cinnamon a generous grating of fresh nutmeg (a teaspoon) a palmful of dried marjoram salt olive oil (for cooking) olive oil (for drizzling--optional) Cook the beans until tender in a litre or so of water. You can soak them overnight and then cook the next day for 2-3 hours or cook them in a pressure cooker for about 45 minutes (15-minute slow release).  Strain the beans and reserve the cooking liquid. Puree about half the beans (I use a stick blender or just mash them up until it's mostly mush with some whole beans or bean pieces still recognizable). Set aside. In a heavy-bottomed stock pot, sauté the pancetta in olive oil to render the fat, then cook the veggies, garlic, sage, and rosemary until soft and fragrant, about 10-15 minutes. Add the tomato paste and blend thoroughly with the veggie mixture, allowing all the flavors to meld for about 5 minutes. Then add the beans and some salt, mixing thoroughly so that it's all a kind of pinkish paste. Cook for a couple more minutes. Add the bean cooking liquid, the dry spices and the marjoram. Stir thoroughly until the mixture has an even consistency. Add water if necessary. Bring to a boil, then reduce the flame to a simmer and add the farro. Cover and cook until the farro is soft, about 30 minutes if you're using pearled farro, closer to an hour if you're using the whole grain version.  Add salt and pepper to taste. Finish with a dash of nutmeg and serve with a drizzle of olive oil (infused with pepperoncini for a kick) This is even better the next day when the flavors have had time to set. Add water as necessary to reheat. It also freezes well.   Find Us Online Website: https://www.parisundergroundradio.com/cheztoi Facebook: https://www.facebook.com/parisundergroundradio Instagram: https://www.instagram.com/parisundergroundradio/ Credits Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: a href="http://jennyphoria.com"...

A French cold-weather staple, beef bourguignon has conquered the hearts of many from Burgundy and beyond! Christian Holthausen's recipe uses headier (and cheaper) Languedoc wine. Emily opts for two possible pairings – one from Burgundy and one from the North – while Caroline stays true to tradition. Recipe For 6 people: 4lbs of beef shoulder. It’s cheap and fatty and needs to be cooked for several hours - and then it’s delicious. A few strips of bacon cut into small pieces. Carrots cut into small rondelles. Button mushrooms. A handful of shallots, cut into small pieces. A bottle of red wine from the Languedoc. Laurel, thyme, parsley, salt, pepper, and/or whatever you have hanging out in the pantry.  Brown the bacon quickly in a big pot then throw in the beef and brown it in the bacon fat. Add the wine and all of the other ingredients and bring to a boil then reduce to the lowest heat possible and let everything simmer for approximately 4 hours. Be cool. Relax. It’s a plat en sauce.  If you need a thicker sauce, you can add a dash of flour or cornstarch (gluten-free) in the middle of the cooking process but it’s not really necessary.  Find Us Online Website: https://www.parisundergroundradio.com/cheztoi Facebook: https://www.facebook.com/parisundergroundradio Instagram: https://www.instagram.com/parisundergroundradio/ Credits Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com Music Credits Theme music by “A Night Alone” by TrackTribe https://www.youtube.com/watch?v=HIcecTd3dTI About Us Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.   Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.  If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you!

Pairing French cheese and wine with enchiladas verdes simply will not do! Emily is opting for an organic California cheese with a bit of a kick, while Caroline takes us to a little-known underdog wine region for a white wine perfect for pairing with this slightly spicy, super comforting casserole. Enchiladas Verde recipe from Damn Delicious: https://damndelicious.net/2019/03/01/green-chicken-enchiladas/ Find Us Online Website: https://www.parisundergroundradio.com/cheztoi Facebook: https://www.facebook.com/parisundergroundradio Instagram: https://www.instagram.com/parisundergroundradio/ Credits Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com Music Credits Theme music by “A Night Alone” by TrackTribe https://www.youtube.com/watch?v=HIcecTd3dTI About Us Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.   Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.  If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you!

When there are four different soups on the menu – a mix of both creamy and tomato-based – and you want one wine (and one cheese) to rule them all, what's a girl to do? Here to help Madeline pair cheese and wine with her mom's famous pre-holiday soup night are Emily and Caroline, each armed with a secret choice that will tie the whole evening together. Mushroom soup recipe: 2 onions, chopped 6 ribs celery, chopped 2 carrots, chopped 2 tablespoons butter 2 tablespoons olive oil 1 pound mushrooms, chopped (a mix of white button, cremini, and porcini) 2 tablespoons Cognac 1 3-ounce packet dried mushrooms, rinsed and soaked in warm water until soft 1 bay leaf 32 ounces chicken stock 1 cup heavy cream Salt and pepper Sauté the onions, celery, and carrots in the butter and oil. Add the mushrooms and sauté until browned. Deglaze with the Cognac, then add the dried mushrooms and their soaking liquid, bay, and chicken stock. Season to taste with salt and pepper, and simmer for 30 minutes. Cool slightly and remove the bay leaf, then purée with an immersion blender until smooth. Add the heavy cream, season to taste with salt and pepper, and reheat until warm. Serve hot. Find Us Online Website: https://www.parisundergroundradio.com/cheztoi Facebook: https://www.facebook.com/parisundergroundradio Instagram: https://www.instagram.com/parisundergroundradio/ Credits Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com Music Credits Theme music by “A Night Alone” by TrackTribe https://www.youtube.com/watch?v=HIcecTd3dTI About Us Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.   Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.  If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you!

Forest Collins is a cocktail expert and a kitchen whiz. She's asking for help choosing wine and cheese for a recipe that hails from far beyond France's borders. Her Pad Thai offers the perfect blend of sweet, savory, and sour flavors. Both Emily and Caroline are looking at the herbal notes present in this classic dish for inspiration in their pairings. Ingredients 200 grams 5ml rice noodles 80 ml water 80 ml fish sauce teaspoon tamarind paste teaspoon red curry paste 1 cake of palm sugar (it usually comes in little hard cakes, otherwise, 1/3 cup of palm sugar or a brown sugar) 3 handfuls beansprouts coriander spring onions 10 - 12 shrimp 1/2 cup of peanuts roughly chopped 2 eggs 2 cloves garlic chopped tofu (optional) vegetable oil Lime wedges (for garnish and juice) Recipe Put palm sugar cake, water, tamarind paste, curry paste and fish sauce in a pan and heat until all mixed together and sugar melted.  Put noodles in a large bowl with warm water and let sit an hour until they are soft Heat a couple of tablespoons of vegetable oil in large pan or wok Add noodles and fry them until they cook a bit (3 minutes) They will start to stick together a bit, but don't worry, they will come apart when you add the liquid Add chopped garlic and let cook a bit. Start adding the sugar/water/paste/sauce liquid and moving the noodles around so they loosen up Add the eggs and let them sit and cook a bit and then break them up and mix around with the noodles Add the shrimp and let them cook through  Add a handful of sprouts and let them cook a bit NOTE: it is better to do the above in two batches, but I'm lazy and do it all in one and it works okay Take four bowls or plates and at sprouts to each one Top with the noodle mixture Top with spring onions, coriander, chopped peanuts, and a lime chunk You might have to work with the recipe a few times to get your timing and pans right. It works differently for me with different pans. Find Us Online Website: https://www.parisundergroundradio.com/cheztoi Facebook: https://www.facebook.com/parisundergroundradio Instagram: https://www.instagram.com/parisundergroundradio/ Credits Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com Music Credits Theme music by “A Night Alone” by TrackTribe https://www.youtube.com/watch?v=HIcecTd3dTI About Us Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new...

Culinary tour guide and concièrge Marie Alicia DeGross shares her recipe for a classic of Caroline's home of Lyon: salade Lyonnaise. With thumb-sized hunks of bacon and a perfectly poached egg that makes the ideal dressing for the bitter frisée, both Emily and Caroline share local pairings (and chat brains, banana-flavored candy, and more.) Mille Mercis Marie’s version of the traditional “Salade Lyonnaise” Ingredients Salad 1 head of “frisée lettuce” 200g of smoked pork belly (ask the butcher to slice the pork belly and then to cut it into thick “lardons”)° 2 soft boiled eggs (if 1 person, 1 egg) Homemade pan-buttered croutons cut into medium sized cubes (preferably stale “pain de mie” but if you don’t have that on hand you can use a stale white baguette de tradition (not a baguette ordinaire which has less flavor) Pinch or two of Fleur de sel or to taste°° Freshly ground black pepper to taste°° Unsalted butter (2-3 tablespoons) °I prefer boucherie “Bidoche” on Rue Jean Pierre Timbaud in Paris’s 11th arrondissement °°I prefer Roellinger on Rue Saint Anne in Paris or Cancale Vinaigrette Olive oil Dijon mustard, less than a half of teaspoon White wine vinegar, red is fine if you don’t have white Very thinly sliced fresh parsley (as much as you’d like) Allons-y Pre-make your pan buttered croutons (the day before or the day of), you do not need to add these to the salad hot. Add parsley. Salt and pepper as needed. For your vinaigrette, in a small bowl, mix in your olive oil and white wine vinegar together then add less than a half teaspoon of Dijon mustard (not the one with grains). Mix until all ingredients combined Add frisée lettuce to a large mixing bowl Add the croutons Add a pinch or two of fleur de sel Grate a very small amount of fresh ground black pepper Mix in the vinaigrette Soft boil your eggs at the same time you pan fry the lardons until they start caramelizing, do not remove the grease from the pan Add hot lardons and the grease to your bowl of salad, mix well Let sit for 1 minute and add the salad with the lardons to separate bowls Add 1-2 soft boiled eggs to the top of each salad Serve and allow each person to mix the soft boiled egg to their heart’s content into their own salad (this is key!) Serve with baguette de tradition and soak your bread in the remaining grease, egg and vinaigrette once your salad is gone Serves 1-2 people, double the recipe for 3-4 Note: cook the lardons and soft boiled eggs almost simultaneously. This is a warm salad and is meant to be eaten as such Find Us Online Website: https://www.parisundergroundradio.com/cheztoi Facebook: https://www.facebook.com/parisundergroundradio Instagram: https://www.instagram.com/parisundergroundradio/ Credits Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com Producer: Jennifer Geraghty a...

This week’s recipe features artichokes with spiced chickpea pancake and za'atar coconut yogurt dip by Sasha. Emily follows this delightful Mediterranean-inspired plant-based dish with a vegetarian cheese from Wales, while Caroline explores bright, vegan white options that won't steal the show. Have a vegan wine or cheese you think our hosts will like? Send us a voice message to [email protected] and they’ll try it live on air! Artichoke:  *Trim and steam for approximately 20 minutes with 1-3 dried bay leaves and sea salt. Drizzle with evoo to serve. Chickpea Pancake: ¼ cup garbanzo bean flour  ⅛ tsp turmeric ⅛ tsp za’atar [to taste, or sub dried herbs of choice] ½ tsp psyllium husk [optional, for thicker texture & extra soluble fiber] 1 Tbsp evoo 1 pinch each sea salt & black pepper ¼ cup warm or room temp h2o [add or subtract to desired consistency, until it creates a pancake-like batter] *Whisk together and pan fry in ghee, coconut oil, or sesame oil. Coyo Dip: ¼ cup Abbot Kinney’s Greek-style coconut yogurt [I recommend Anita’s coyo if you’re in the states] ¼ tsp za’atar [to taste] ¼ - ½ tsp gomasio ½ Tbsp evoo ½-1 tsp lime juice [to taste] *Whisk together until well combined in a blender, food processor, or with a fork. Alternate Vegan Dips: Swap yogurt of choice for soaked & pitted black olives. Add chopped parsley & blitz into a chunky tapenade. or - Blend tahini with evoo, lime, s+p. Find Us Online Website: https://www.parisundergroundradio.com/cheztoi Facebook: https://www.facebook.com/parisundergroundradio Instagram: https://www.instagram.com/parisundergroundradio/ Credits Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com Music Credits Theme music by “A Night Alone” by TrackTribe https://www.youtube.com/watch?v=HIcecTd3dTI About Us Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.   Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.  If you have a recipe you would like to contribute, please email a...

This week’s Baked Pasta with Feta recipe from Gail Boisclair transforms feta and tomatoes baked in the oven and tossed through pasta into a tasty treat. Caroline is pairing this cheesy pasta with a Greek white, while Emily is choosing cheeses with a note of sweetness. Want to know which and why? Tune in! Ingredients: 1 block (200 grams/ 7oz) good quality feta 12-18 cherry tomatoes 1 medium-sized diced red onion ½ diced green pepper 3-4 slivered garlic cloves 1 tsp cayenne pepper Salt, pepper to taste 1-2 tbsp olive oil Garnish: fresh basil and crushed red pepper flakes (optional) Instructions: Preheat oven to 200°C/400°F with the rack in the middle of the oven and prepare your vegetables. Drizzle a bit of olive oil in the bottom of a baking dish. Add all the vegetables. If you want, you can cut the cherry tomatoes in half. Place the block of feta in the middle of the baking dish on top of the vegetables. Sprinkle cayenne pepper, salt and pepper then drizzle with olive oil. Put the baking dish in the oven for 20-30 minutes (check at 20 minutes). While the feta is baking, boil some water and make a pot of pasta. Do not discard all of your pasta water! Once the feta is finished, remove from the oven and mix the feta into the vegetables. Slowly add the pasta, mixing it in as you are adding it. If it seems too dry, add a bit of the pasta water. Once all of the pasta is mixed in, plate it and add the garnish. Find Us Online Website: https://www.parisundergroundradio.com/cheztoi Facebook: https://www.facebook.com/parisundergroundradio Instagram: https://www.instagram.com/parisundergroundradio/ Credits Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com Music Credits Theme music by “A Night Alone” by TrackTribe https://www.youtube.com/watch?v=HIcecTd3dTI About Us Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.   Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.  If you have a recipe you would like to contribute, please email [email protected]. We would love to hear from you!

Provençal Millefeuille and Foie Gras Deviled Eggs with Camilla Furman During lockdown, we all had to get creative in the kitchen – and Camilla Furman really put herself to the test in creating these wow-worthy haute cuisine recipes. Rich foie gras-stuffed deviled eggs and a creamy Provençal millefeuille with duck require precision-driven pairings to keep toppling their balance. Emily goes with a simple, herbaceous cheese, while Caroline looks west for a Burgundian wine that rises to the challenge. Recipe: Millefeuille Provencal By Camilla R Furman Ingredients: Aubergine (eggplant) sliced thinly and grilled 1-2 slices per millefeuille Red Peppers roasted and chopped1-2 Tablespoon per millefeuille Duck or Beef (shredded without clumps of fat!)2-3 spoonful’s per millefeuille Mushroom, Spinach, Cream Sauce * Recipe below1-2 spoonful’s per millefeuille Courgette (zucchini) sliced thinly and grilled3-4 slices per millefeuille Tomato1 slice per millefeuille Aubergine (eggplant) chopped2 slices per millefeuille Parmesan Cheese shredded1/8 C per millefeuille Basil Topsone per millefeuille Salt/pepper/granulated garlic Fresh thyme, oregano, chives, chopped basil *Mushroom/Spinach/Cream Layer This part should be made a day ahead, or at least several hours before you plan on assembling the millefeuilles. 600g of sliced mushrooms 300g of frozen spinach ½ onion chopped fine 150g of Philadelphia Cream Cheese (but you could use mascarpone too) 2 T Salted butter 1 Clove pressed garlic Saute mushrooms in butter. Add onion and cook until translucent. Add spinach and garlic and cook until most liquid from the mushrooms and spinach is released. Drain excess liquid or simmer until most moisture is gone. You may need to both drain and simmer! Add cream cheese. This mixture should not be runny, but rather stiff. Season to taste. Assemble the Millefeuilles Select small round metal molds to layer the ingredients. These millefeuilles are very filling, so small is fine! Put all the molds in a baking dish. This dish is best when assembled one day, and baked the next day. Layer 1: Start by placing a strudy single round of grilled aubergine on the bottom of the mold. If it doesn’t cover the bottom, without coming up the sides of the mold, add strips of aubergine to make a complete base for the rest of the ingredients. Season this layer with salt, pepper and granulated garlic, and chopped basil and thyme. Layer 2: Add a sprinkling of roasted red peppers over the seasoned aubergine. Be judicious in the amount you use, it can be overpowering! I tend to “sprinkle” it to be sure every bite gets a piece of pepper, but not to completely cover over the aubergine. Layer 3: Take your prepared meat, season it with salt and pepper, thyme and chives, and completely cover the peppers and aubergine. Layer 4: Spoon in the mushroom/spinach mixture to cover the meat Layer 5: Season the courgetti with salt and pepper and granulated garlic and cover the mushroom spinach layer. Layer 6: Add a seasoned (salt, pepper, oregano, basil) tomato slice Layer 7: Top with chopped and seasoned grilled aubergine. Use mold presser to press the layers together without letting it squeeze out the bottom. Bake at 190C (375F) for 30 min (or until completely warmed through and through) Use the presser to push out the millefeuille from the form unto a plate and top with shredded parmesan cheese and basil top. Serve with Ratatouille and puree de Celeriac (you can look up the recipes for these!) If you want to make into a lasagna you can layer it in a baking pan, but add mozzarella cheese to hold it together better! Recipe: Foie Gras Deviled Eggs with Raspberry Flavor Pearls By Camilla R...