Menu: Béatrice's Red Kuri Soup / Chard-stuffed Pork Roast / Endives, Apples, Grapes / Marie-Hélène's Apple Cake

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8.00pm · Dinner is served + wine pairing suggestion

8pm is show time!

You should have the soup made, the garnish at the ready.  Serve those right away.

When everyone at table finishes the soup, serve the roast.  Discard the foil wrap, cut and remove the twines, place the roast on a serving plate.  You can slice and serve right at the table for more effect.  For this generally lean roast, the thinner your slices, the more tender they will seem when you eat.  Don’t worry if the stuffing slips out of the meat, just scoop it up and serve right along with the pork.  Pass the endives side dish around the table so everyone can help themselves.

For dessert, serve the apple cake with a generous spoonful of the crème fraîche on each slice.  The sweet cake will definitely benefit from a little tartness from the cream.

Wine Pairing

To pair wine with this meal, I went to my friend and Manresa’s wine director Jeff Bareilles for advice.  This is what we came up with.  If you want to drink only one bottle (or one kind) of wine with this meal, our suggestion is a Riesling Kabinett, one with just a touch, only a touch, of sweetness.  Jeff thinks that of all the current vintages, the 2007 is drinking very well and will pair very well with this particular meal.  This wine will do you well from the first course to dessert.

If you’re willing to buy, or try, more than one bottle of wine with this dinner, we still recommend getting a bottle of Kabinett for the soup.  For the pork roast and the endive side dish, a light-body red wine will go very well.  If you’re a fan of Pinot Noir, a bottle of Russian Valley Pinot Noir will be a great match.  Pick a producer whose style is a little restraint, not too ripe and not too hot on the alcohol.  (Let me give a shout-out here to my friends Akiko and Ken Freeman of Freeman Winery.  One of their lovely Russian Valley Pinot Noirs will be a lovely match with this main course and side dish.)

If you want to go a slightly interesting, perhaps a bit funky route for the second wine, try Jacques Puffeney’s Poulsard or Marcel Lapierre’s Morgon.

If you have red wine with the main course, save a bit of the Kabinett from the starter course to serve with the apple cake for dessert.  I know it won’t follow that old adage of only serving dessert wine that’s sweeter than the dessert.  I don’t believe in it.  Trust me, the Kabinett will do just fine with the apple cake, especially helped along with a slight tang from thecrème fraîche.

Happy Eating!

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  • Marie

    Such an impressive feature. Thanks for that. A refreshing idea for a food blog. You have gone to the next level. Just when things are becoming boring and predictable. This is really quite helpful in making a full dinner.

  • http://chezpim.com Pim

    Thanks Marie! I want to find something new and challenging to do and I’m so happy it turns out so well. Also I’m more than thrilled that so many people are inspired to cook by it too.

  • Jen H

    Love the way you have this set up, super easy to follow. Now you just need an IPad app :) Can’t wait to try my hand at it. xx

  • Barbara in N FL

    I love this menu! Great way for inexperienced cooks to learn how to integrate the different steps of the various dishes. And nicely written recipes. I was looking for a great stuffed pork loin recipe!

    Question: Why have two different dishes with apples? If you’ve eaten this, please tell me if that bothered you at all. Isn’t there some other ingredient to substitute for the apples in the side dish? I can’t think of anything offhand. Can’t wait to try the French Apple Cake. Thanks!

  • Audrey

    I like your concept. Could you make it possible to just scroll down all the way to the end. It is a pain to go to the top and move the screen sideways because it does not fit and then click and wait each time. I’m sure it will add a few mins to the prep time.

  • loubaby

    Nice idea but couldn’t you also just have a page for the recipes so I don’t have to copy and paste everything and print excess paper to take to the kitchen?..not all of us bring our computers into the kitchen to cook,