Terry's Book Review - Olive Oil

This wonderful book will walk you through the colors, flavors and production locations of olive oil.

Olive Oil 

by Jacques Chibois and Olivier Baussan

Illustrated with more than 150 color photographs, Olive Oil is to be enjoyed again and again, both for its superb images and its extraordinary recipes.

Olivier Baussan, one of the great olive oil connoisseurs, takes you on a wonderful journey through the olive groves, presses and mills of the Mediterranean region. This is an invitation not only to discover the finest oils, but also to savor the conviviality of Provence, Corsica, Italy, Spain, Greece and Galilee.

The celebrated chef Jacques Chibois presents fifty recipes ranging from traditional baked sea bream prepared with Sicilian olive oil, to astonishing madeleines made with olive oil from Haute-Provence and pumpkin fritters made with Catalan olive oil.

The Connoisseur's Guide, provides information on selecting, appreciating and buying fine olive oils. Like wine olive oils have grand cru, French for great growth and best years.

Olive oil is a mono unsaturated fat, which rids the body of bad cholesterol (LDL) and increases good cholesterol (HDL) in the blood.

• Olive oil is rich in vitamins particularly E and K.
• Cold pressed extra virgin olive oil is the most expensive and pure form.
• Store olive oil in dark glass or stainless steel in air tight containers in a dark cupboard. 
• Soak herbs in your olive oil to add flavor. 
• One part butter to one part olive oil, mixed well and chilled for a low calorie spread.
• Olive oil may be used in various cooking methods.
• Dip your bread in it. 
• Create your own salad dressings.

You can learn about the different types of olive oil and their flavors and use it daily in your own kitchen for the full benefits to your health and the full flavor to your pallet.

To order Olive Oil - by Jacques Chibois and Olivier Baussan, click here! 

Alsace Pinot Gris

Pinot Gris is an opulent Alsatian white wine, full bodied, rich, round and with a long finish. It has vegetable aroma, often slightly smoky.

Pinot Gris can be paired with most dishes but it is excellent with foie gras, game, white meats, roasts, liver, kidneys and last but not least: cheese dishes (cheese soufflés).

Spice-Crusted Duck Breast with Cumin-Scented Carrots

Recipe:
All ingredients are here:

For the cumin-scented carrots:
Place the carrots in a large skillet with the butter, honey, and about 1/3 cup of water. Heat over medium-high heat and season the carrots with cumin, cayenne, salt, and pepper. Cook, stirring occasionally, until the carrots are lightly caramelized and tender, about 20 minutes. Finish the carrots with freshly squeezed lemon juice.

For the spiced duck breast:
Stir together the coriander, cumin, star anise, white pepper, and cayenne pepper in a small bowl to blend. Season the duck breasts on both sides with salt, then coat the skin side of the duck breasts with the spice mixture, forming a crust.

Divide the canola oil between 2 sauté pans and heat over medium heat. When the pans are hot, gently place 2 duck breasts, skin sides down, in each pan. Lower the heat to medium-low and cook until the skin is golden brown and crispy, 12-15 minutes. Turn the duck breasts over and continue cooking for 3-4 minutes for medium-rare. Transfer the duck breasts to a cutting board to rest. Return the pans to the stove.

Divide the shallots between the pans and cook over medium heat until soft, about 5 minutes. Add the orange juice, lemon juice, and honey, dividing equally. Simmer to reduce by half, about 8 minutes. Finish the pan sauce by whisking in the butter and seasoning to taste with salt. Combine the sauce into one pan.

Thinly slice the duck breasts crosswise and place the duck slices on 4 plates. Spoon some of the sauce over the duck and serve with the roasted carrots.

Suggested wine pairings
Trimbach, Gewurztraminer, Cuvée Des Seigneurs de Ribeaupierre. Alsace, France

Gewurztraminers are quite special and very food-friendly wines. The style associated with the house is one of dry structure, flavorsome with firm acidity where appropriate. Trimbach produces an excellent Gewurztraminer, with the highest expression of the variety chez Trimbach being the Cuvée des Seigneurs de Ribeaupierre. Although the variety in question tends towards fatter, low acid wines, the wine here is a very ripe, yet still dry, aromatic style.

Read more here at "The Daily Meal".

Gewurztraminer

One of the first milestones in wine education is arguably learning to pronounce (and spell) "gewürztraminer." (For the record, it’s guh-VERTS-tra-meener.) Celebrate this achievement by enjoying a glass with Thai food.

Gewürztraminer is a naturally aromatic grape that has tropical aromas and flavors such as lychee, mango, and sweet gardenia.
These flavors and smells match with a wide variety of Asian dishes from around the world.
The grape is also somewhat low in acidity aiding its ability to pair well with spicy dishes.

Gewürztraminer is aromatic and fruit-forward, which appeals to the aromas of the food. Generally they are light in style with balanced acidity. This can go nicely with saltier dishes.

Luxury Stay At Château Hattonchâtel

History Brief

This castle was originally built in the 9th century by Hatto, the bishop of Verdon, in 860. Durring WWI Hattonchâtel was destroyed. The castle was restored in the 16th century by American Belle Skinner, using parts of the original castle. The first phase of completion was in 1923 and lasted until 1928. Restoration was conducted by French architect Jacquelin Henry. The decor and furnishings are remaining from the 1920's era.

The back story of this lovely castle is fascinating. Many adults still remember visiting when they were children, because for a time the castle served as a summer camp for inner city children from Paris. Unfortunately it was this, and a bit of over zealous cleaning, that drastically faded the painting over the fireplace mantel. It was then closed from the public for 40 years, until being privately purchased and reopened to visitors  as a hotel and very romantic wedding location. It was listed as a monument historique in France in 1986.

Instruments from the extensive collection in the music room are now on display at Yale University.

Belle Skinner

Belle Skinner came from one of the wealthiest families in America in her day. She was born in Skinnerville, Massachusetts. Her family owned Skinner & Son's silk and satin manufacturing.

Belle restored Château Hattonchâtel starting in 1919. It was an amazing and expensive undertaking. Tunnels were found during the restoration going under the castle to the church and other locations. Some 400 gold coins from the Roman era were found in the tunnels, known as, "Miss Skinner's Pot of Gold". Some of these went missing, around the same time as Bell Skinner's untimely death in her Paris flat. Some speculate these missing gold coins had something to do with her death, also perhaps the architect; still for for the record, she died of natural causes. As for some reason he was blocking her visiting the castle during final restoration. Still her death is recorded as a result of pneumonia.

Belle Skinner

1866-1928

Visit Château Hattonchâtel

You can schedule a 1 day stay Hattonchâtel, or a whole week. Often those who only originally ask for one day, ask the next morning for two more additional days.

From the castle you have a 35 kilometer view of the surrounding area. Day trips to interesting places in the surrounding area can be planned, or you may wish to just stay on the grounds and relax.

A local chef can prepare dinner for you, and after dinner you may choose to retire to the library where the world glob opens up and inside special spirits are available for you, no charge.

Château Hattonchâtel has been featured in several wedding magazines, it has been the vacation spot of choice from Beacon St., Boston and the cast of American television show "Cheers". Of interest to some we have been assured by the owner that any ghosts in the castle are friendly.

Staying at Château Hattonchâtel is an experience, for those who want to feel as if they have truly traveled back in time to the 1920's era when Hattonchâtel was restored.

You may completely customize your experience, you only need to ask.

To book a wine tasting with Pieter Smits click here.

To book your stay at Château Hattonchâtel click here.

One of our favourite Alsace Sylvaners

One of our favourite Alsace Sylvaners comes from Agathe Bursin near Soulzmatt.

Agathe allows the grapes to grow on a great terroir and treats them as kings.