Vanilla Bean Parfait

I got the idea for this little dessert from watching (way too much) Master Chef Australia. I finally had the guts to try it and, turns out, it was easier than I thought! All you need are a few eggs, sugar, and vanilla bean for the basic recipe. Once you have it down, it’s fun to add your own flavor twist as well.

PS See below the recipe for how I fancy this up a bit (complete with wine pairing!)…Bon Appétit!

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Butternut Squash Puree

I’ve always cheated with butternut squash, opting for the pre-chopped, steam-in-the-bag version from Trader Joe’s. But I thought I’d take a chance and work with the real deal. Turns out it’s not as difficult as I imagined. Here’s a really easy recipe for butternut squash puree — all you need are 3 ingredients and some patience. Bon Appétit!

PS See below the recipe for an accompanying chicken recipe and wine pairing suggestions!

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Louis Jadot Chablis 2014

Let’s talk Chablis! Chablis (a Chardonnay dominant wine region) is the most northern part of France’s famed Burgundy region. Although summers in this area can be hot, winters are long, harsh, and often bring frost well into the month of May — something vineyard workers often have to battle. But, because of these cool climates, the Chardonnay grapes yield more acidity and less fruit-forward characteristics.

Chablis is on the east edge of the Paris Basin, where soil dates back over180 million years ago to the Upper Jurassic period. The vineyard soil type is predominantly calcareous (chalky and clay-like), giving the wine a very distinct minerality — what is often called “goût de pierre à fusil” (tasting of gunflint).

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Oso Libre Osezno Zinfandel 2012

After trying Oso Libre 2012 Carnal, a Rhone style red blend, I was over eager to see what Oso Libre could do with a single varietal. Lucky for me the boys over at Oso, Chris and Jeff, sent me their 2012 Zinfandel as well. And I’ll just say straight away here that this second offering from Oso Libre didn’t disappoint — not only did it further my fascination with Zinfandel, but it fueled the fire I call my Passion for Paso.

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