The Wine Feed

Every year I plant seeds or transplants in my garden which I know little to nothing about. I am adventurous but not wildly adventurous, since I do not a lot of space. I will be the first to admit I do not always know how to use or prepare a new plant for it highest and best use, so very often it can take me years to observe, research and test a new plant.

Chervil was this sort of an experience for me. The longer I have chervil in my garden the more I come to love it. A member of the Apiaceae (Carrot Family), Chervil resembles parsley in its mounded shape and carrots in t

Cococciola

he delicacy of its foliage although the leaves are more similar to parsley than carrots.

Delicate fernlike foliage gives hints of a delicate anise flavor and smell. French and English cooking have long utilized this warming herb which slowly and subtly fills your senses as you ingest it. I equate Chervil with happiness and with Spring! I swear Chervil adds happiness to my body!

My discovery of Chervil’s talents began with adding the fragile fronds to fresh salads. Chervil has a talent for lingering in the background to fill any spaces left by other foods and then tying everything together for your taste buds.

Chervil is such a low maintenance herb. It reseeds itself; does not like to be transplanted; loves cool weather so it will grow all fall, winter, spring until late June/July here in North Carolina.

Salmon with Chervil pesto

Eventually I figured out that Chervil is essential to a great Béarnaise sauce or other light sauces; Eggs, chicken, salmon, trout, cream cheese, salads, and dressings all benefit from this lovely herb. My personal favorite use is Chervil Pesto with Salmon and Pasta!

To celebrate a beautiful Spring day, I prepared a lovely piece of salmon coated in Chervil Pesto and baked it in a parchment cooking bag. While the salmon was baking, I steamed some fresh green peas and asparagus; cooked some fresh pasta and sliced some fresh organic tomatoes from a more southern state than where I reside! I like smaller pasta for this dish such as spinach tortellini or Foglie di Ulivo Olive-Leaf Shaped Pasta from Italy as these pasta shapes catch and hold the Pesto in just the right amount for my taste. Not too much and not too little!

Spring could not be welcomed in any better way than a sunny 70 degree Fahrenheit day, clear blue skies with an occasional fluffy cloud and Salmon with Pasta and Chervil Pesto and a glass of wine from The Wine Feed.

Of course, I found a perfect wine from The Wine Feed to complement this dish! A dry white Italian wine called Cantina Frentana Cococciola Terre di Chieti 2011. This fabulous clean, crisp white wine with floral, mineral and herbal essences and its pale straw color with greenish reflections is perfect with this salmon and chervil dish. You will also find enticing white fruit and citrus aromas, mingled with subtle notes of green apple and unripe melon, lemon and very good acidity. The finish is long, light and mineral.

So I raise my glass to you, to Spring and to Lovely Cicely (another name for Chervil)! Wishing you a wonderful Spring and may you find a space for Chervil in your garden and in your kitchen!

Recipe can be found at The Gardener’s Kitchen.

My family prefers holiday meals which are different than the traditional turkey, ham or chicken, mashed potatoes, gravy and vegetable fare. There are so many wonderful meal options for a family holiday dinner.  One of my family’s favorite holiday meals is Bouillabaisse.

I suspect some form of a fish and shellfish stew has been around since mankind discovered fish and shellfish could be captured from the sea and put in a pot to cook together for a fast, fresh fantastic tasting meal.   One pot and one bowl!  Who needs anything more?

The classic seasonings of saffron, orange peel and anise-flavored spirits surely came later and the French in Marseilles have claimed ownership of these additions to the traditional fish stew. With that in mind, who can really argue that French wine would be the perfect accompaniment?

Cool weather and a warm seafood stew with a glass of French wine make for warm hearts and lots of fun.  The warm stew fills the stomach but is not heavy and the joy of soaking a scrumptious French baguette (Lionel Vatinet at La Farm Bakery makes a great authentic baguette!)  in the seafood broth is enough to make any family joyous and grateful.

Personally I love Julia Child’s Bouillabaisse recipe.  I have tried many others but simpler is better in my book and simple to me means fresh seafood (Lin Peterson at Locals Seafood has wonderful fresh NC seafood!)  and great cooking technique.  Sounds like Julia to me!  Fresh and basic great cooking!

To complement the Bouillabaisse I tried a refreshing Viognier offered by The Wine Feed – Domaine de Couron Cotes du Rhone Viognier 2010 produced by Marie-Lise and Jean-Luc Dorthe from southern France.  The fruit with a touch of honey and undertones of anise make for a lovely pairing with Bouillabaisse during the holiday.

Wishing you a Happy Holiday filled with peace, love, joy, family and friends and Bouillabaisse and Viognier from The Wine Feed.

- The Gardener’s Kitchen