Chez Toi Paris Underground Radio

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 hello@ParisUndergroundRadio.com. 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 hello@ParisUndergroundRadio.com. 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 hello@ParisUndergroundRadio.com. 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 hello@ParisUndergroundRadio.com. We would love to hear from you!