5 episodes

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!

Chez Toi Paris Underground Radio

    • Arts
    • 5.0 • 1 Rating

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!

    Baked Pasta with Feta with Gail Boisclair

    Baked Pasta with Feta with Gail Boisclair

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

    • 18 min
    Millefeuille Provencal and Foie Gras Deviled Eggs with Camilla Furman

    Millefeuille Provencal and Foie Gras Deviled Eggs with Camilla Furman

    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...

    • 16 min
    Sweetpea’s Linguine with Clam Sauce with Barbara Betus

    Sweetpea’s Linguine with Clam Sauce with Barbara Betus

    Today’s recipe is Sweetpea’s Linguine and Clam Sauce, sent to us by Barbara Betus. Did you believe the myth that seafood and cheese can't go together? We're striking it down with a funky, assertive cheese pairing and a bright, slightly salty white wine to tie it all together. Agree? Disagree? Let us know!

    Ingredients:
    1 box linguine
2 10-oz cans baby clams, drained
    8 cloves of garlic, sliced
    1 Tbsp lemon juice
    ¼ cup olive oil
    ¼ cup grated Parmesan cheese
    2 8-0z bottles clam juice

    Instructions:
    Cook linguine according to package directions. Saute garlic in oil in a saucepan over medium heat for about 5 minutes or until garlic turns golden. Add clam juice and cook 3 minutes. Add drained clams and lemon juice and cook 1 minute or until clams are heated through. Toss linguine with sauce and cheese and serve immediately. Makes 6 servings. Time: About 20 minutes.


    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!

    • 12 min
    Stamppot with Sherilyn Caudle

    Stamppot with Sherilyn Caudle

    Today’s recipe comes from Sherilyn Caudle, whose flavorful take on a traditional Stamppot turns what could be a bland dish into something delicious. This hearty Dutch dish is just begging to be paired with big flavors: an historic washed rind cheese and a big wine with bacony aromas are the perfect thing. From islands of sheep to bored monks, to kale’s proper place in the world, join in as Emily and Caroline share their unique and hilarious perspectives.

    Ingredients:
    One or more whole heads of garlic
    8 ounces bacon, cut into ½ inch cubes
    1 TBS olive oil
    10 ounces chopped kale
    1/4 cup butter
    1/4 cup milk
    1/2 cup grated Parmesan cheese
    Salt and pepper

    Gravy:
    Bacon drippings
    1/4 cup all-purpose flour
    2 cups water
    1 cup milk
    3 chicken bouillon cubes
    1/4 teaspoon pepper

    Instructions:
    Preheat oven to 400°F (205° C)
    Peel and discard the papery outer layers of the whole garlic bulb. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves. Drizzle a couple of teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
    Cover the bulb with aluminum foil.
    Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
    Cool and remove roasted garlic cloves from their skins. Set aside.
    While garlic is baking, cook bacon in a skillet of medium-high heat until browned and cooked through. Set aside. Keep bacon grease in pan to use to gravy later.
    Heat olive oil in a large skillet over medium heat. Add the chopped kale to the skillet and sauté for 5 minutes or until softened. Set aside.

    For Potatoes: Boil potatoes in a large pot of salted water until fork tender. Drain water. Place potatoes back in pot along with roasted garlic. Mash with a potato masher or electric hand-mixer until smooth and creamy. Stir in butter, milk and sour cream. Add Parmesan cheese, sauteed kale, cooked bacon, salt and pepper. Mix until well combined.

    For Gravy: Heat bacon drippings in a medium sauce pan over medium heat. Add flour and whisk together for about one minute or until golden-brown. Whisk in water, milk, crushed bouillon cubes and pepper. Stir constantly until mixture comes to a boil. Reduce heat to low and continue to stir until thickened.

    Cook sausages in a skillet over medium-high heat or on grill until fully cooked.
    Serve gravy over mashed potatoes and top with sausage. Enjoy!


    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. Website: www.winedinecaroline.com, www.lyonwinetastings.com
    Host: Emily Monaco @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
    Producer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.com


    Music Credits
    Theme music by “A Night Alone” by TrackTribe
    https://www.youtube.com/watch?v=HIcecTd3dTI
    
https://www.youtube.com/watch?v=w3jASGk9W2I
    About Us
    Maybe the best thing to...

    • 18 min
    One Pot Pasta with Shwetha Manoharan

    One Pot Pasta with Shwetha Manoharan

    Shwetha Manoharan's one-pot pasta is the perfect dish to make for a crowd, with a tomatoey sauce filled with veggies and a hint of Indian spice. Emily Monaco pairs it with a creamy, buttery cheese from the Champagne region, while Caroline Conner chooses a young, easy-drinking red with lots of booze that's about to become your new dinner party go-to. Want to know which and why? Give us a listen!


    Ingredients:
    Boiled penne pasta 250 gm
    Pepper - 1/4 spoon for aroma
    Olive oil 3 tsp
    Mushroom 100 gm
    Courgette (zucchini) 200 gm
    Onion - 1 medium size
    Tomato - 1-2 medium size
    Tomato concentrate - 1 teaspoon (optional)
    Red chilies: 2 or more as per your tolerance
    Red chilli powder or paste - 1/4 teaspoon.
    Garlic: one clove or garlic powder
    Coriander leaves - 2 branches
    Salt - as required
    Oregano - 2 pinches (optional)
    Preparing time: 15 min (excluding the pasta boiling time)

    Instructions:
    1. Heat olive oil and add dry chillies
    2. Add onion and garlic or garlic powder to it and fry until golden brown
    3. Add the fresh mushrooms, and zucchini and saute it for 7-8 min
    4. Add tomato slices and concentrate, mix it well, add salt and close with lid
    5. Add 120 ml water, mix well and then close with lid
    6. Cook it for 5-6 min
    7. Add the boiled Pasta, give a good mix
    8. Add coriander and serve


    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. Website: www.winedinecaroline.com, www.lyonwinetastings.com
    Host: Emily Monaco @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
    Producer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.com

    Music Credits
    Theme music by “A Night Alone” by TrackTribe


    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!

    • 29 min

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