After a short and very much needed break, following the Holiday season; Updates will continue at The V.I.P. Table this Friday. Until then, please check out my most recent piece published at What's Cookin'.
Tajarin with Porcini Mushrooms
A perfect pairing for Paumanok Chenin Blanc
I remember learning about beurre blanc, a classic French sauce made primarily from butter. As I tasted it, all of my senses swooned. How could something this good be so bad for you?
We are taught to stay away from many foods these days. Some I agree with, such as trans-fats and high fructose corn syrup. However, I think it's more important to practice the good things in life in moderation. A sauce made primarily of whole butter may not be something you should eat every day, but if you deny yourself the indulgence every few weeks or once a month, you simply aren't living.
This brings me to my recipe for Tajarin... Keep reading at What's Cookin'
And the wine:
Visit the Paumanok website. Or find it with: Wine-Searcher!