The Best Wines for Every Dish


In a different post, I told you all about how the French truly enjoy having butter in all their recipes. Now, I am turning towards another thing that is never amiss from their daily lives, which is wine. The French are famous worldwide for their wines, and I must say that I am eager to become a connoisseur, now that I live in the country making the best wine in the world. So far, I have improved my knowledge on food and wine pairings, and this is what today’s post will be all about.


One of the best-known wines served at the table is Pinot Noir. I seriously doubt there is anyone who had never tasted this type of wine unless they do not like wine altogether. Pinot Noir is an excellent choice when you are having meals rich in earthy flavors, such as mushrooms or truffles. Experts all agree that this is an exceptional choice for any meal of the kind.

You most probably know that white wine goes best with fish, but which white wine is the best with shrimps or steamed fatty fish? From what I have learned so far, Chardonnay is one of the best choices to go for. The smooth, silky texture of this white wine makes digesting fish easier, and it makes for a light meal that will leave you satiated without over-eating.

Since I am talking about wine, and I am currently residing in France, I cannot write a blog post about wine, without mentioning the famous Champagne. If you are looking to pair Champagne with food, I highly suggest going for salty things, since the slight tinge of sweetness in this wine will counterbalance the saltiness just fine.

You might have noticed how I said nothing so far about steaks. Who doesn’t love a juicy piece of steak? The French do, just like the rest of the world, so you may be wondering how they manage to stay so slim. The secret may be the way they pair their favorite foods with wine. In this case, juicy steaks, especially lamb chops, work great with Cabernet Sauvignon.

For those who have a weakness for tangy foods but they do not like them to be extremely tangy when they hit their taste buds, what I can clearly recommend is a glass of Sauvignon Blanc. Think something along the lines of a plate of scallops, accompanied by onion salad. You will see how they work together like a pair made in heaven.

Zinfandel is a type of wine that I was taught just recently that works like a charm with terrines and mousse like recipes. Rich and rustic, this wine will make the somewhat heavy foods to get digested more easily, not to mention the fact that your taste buds will be on cloud number nine.



How to cook perfect Ratatouille



Since my move to Provence, France I have started trying to cook some of the local dishes, with varying degrees of success. While I’ve had plenty of interesting failures and a few that were just scary, one dish that I have managed to perfect is Ratatouille.


The best way to describe this dish is as a “comfort food”. It is warm, filling and reminds most native Frenchmen of home. What chicken soup and macaroni and cheese is to Americans, ratatouille is to the French. In the time that I have live here I’ve found several recipes, but the one that is my favorite is also one of the easiest. If you want to learn how to cook perfect ratatouille I suggest you follow this simple recipe.



Here are the ingredients that you’ll need, and it is important to use all of them or the overall flavor of the dish will be off.

  • 1/4 cup olive oil
  • 1 1/2 cups small diced yellow onion
  • 1 teaspoon minced garlic
  • 2 cups medium diced eggplant with the skin on
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup diced green bell peppers
  • 1 cup diced red bell peppers
  • 1 cup diced zucchini squash
  • 1 cup diced yellow squash
  • 1 1/2 cups peeled, seeded and chopped tomatoes
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • Salt and freshly ground black pepper to taste


After you assembled the ingredients you will also need a large 12” saucepan. Place the pan over medium heat and add the olive oil. When it is hot stir in the onions and garlic. Once they are lightly caramelized it is time to add the eggplant and thyme. After letting the eggplant soften and cook for 5 minutes, the peppers, squash and zucchini should go in the pan. Once another 5 minutes has passed toss in the tomatoes, parsley, basil, salt and pepper. This should be allow to cook for an additional 5 minutes, and then serve the ratatouille hot to your guests.

This recipe only takes about 25 minutes to cook and requires even less prep time. Not only is it easy to make, you’ll also have enough ratatouille for up to 6 generous servings. Who knew that cooking perfect ratatouille could be so easy. This might be one of the reasons why the French consider this simple and delicious dish one of their favorite comfort foods. I’ve also learned that the ingredients can change slightly, depending on the region. If you have a favorite ratatouille recipe that you would like to share, I would love to read it. I’m always looking for new dishes to cook in the kitchen.

My favorite 4 slice toaster



My goal is to start my own web design business, and when I’m not working on that you can often find me in the kitchen. I love experimenting with recipes and trying out new dishes, I also enjoy playing with the latest countertop appliances. Recently I purchased a 4 slice toaster, and breakfast hasn’t been the same. Let me tell you why I love this small kitchen appliance so you’ll understand why I’m devoting this blog post to my favorite  4 slice toaster.


Cuisinart from


First of all it comes with four slots so I can easily make enough toast for a couple of people at a time. This is definitely a benefit since I frequently find myself enjoying breakfast with a couple of friends. The slots are also wide enough for me to use some of the local artisan breads, though I do have to be careful how thick I cut the slices. I went over some toaster reviews because I wanted to make sure it’s perfect for tall bread Since it comes with a convenient high-lift lever, enough smaller English muffins are easy to remove without burning my fingers.

I never thought that I would pay attention to the electrical cord, but now I do. There are only a few outlets in my kitchen, and my 4 slice toaster comes with a power cord that is long enough to easily reach. Best of all there is a compact on the bottom that stores the electric cord when it is not being used. Trust me when I say this really does make storage a breeze.

What really makes this my favorite 4 slice toaster are all of the convenient functions. All I have to do is put the bread in the slots, and the toaster does the rest. Whoever would’ve thought that there would be a “smart” toaster? There is a function for bread and bagels so everything is browned perfectly, and this model can even sense when the toast is done. This allows me to walk away from the toaster, without worrying about the bread burning. If it is done before I am ready to eat I simply press the warming button. This innovative functions heats my toast back up without it continuing to brown. Personally I think every toaster should come with a warming function.

Even cleaning up afterwards is a breeze. There is a crumb tray on the bottom so my counters stay clean. Since it slides out, emptying it is quick and easy and it simply slides back in. As you can see I really like this 4 slice toaster, and I’m sure that I’ll be writing about it again in future blog posts. As always I look forward to reading your comments and suggestions.



Why the French Love Using So Much Butter in Most of Their Dishes


If you have ever picked up a French book recipe, and not necessarily the one written by Julia Child, you may have noticed right away that the French almost do nothing, not even the most basic recipes, without reaching for butter. For anyone who does not live in France, the amount of butter in French recipes seem to be at suicidal levels, and the biggest shock is learning that despite all this, the French are actually pretty thin, pretty slim and pretty happy. I have so far experimented firsthand how people in Provence do not even think about cooking without butter. I have just stocked on butter, too, since I am aspiring as being capable to cook just like a real French cook, even if one that is home based.

The French say, and they are right, that everything tastes better with butter. No one can really say anything else, because, well, this is an absolute truth. Nothing can replace butter for real in any French recipe. Try the same thing using oil, or some low fat replacement, and you will see that you are not getting exactly the same thing. And do not even attempt to tell a French person they should use less butter. Unless you really enjoy being scolded and given a lecture on how French people know how to enjoy life, while the rest of the world seems to be hung up on just feeling guilty all the time for whenever they get a chance to feel happy.

I was taught, like any other person living in the Western world, and not in France, that saturated fats are bad for your health. But, according to some studies, nothing can be further from the truth. Butter, which is a great source of saturated fats, is not responsible for clogging your arteries, or for causing obesity. If anything, the type of saturated fats in butter are good for you, and they help you lead a healthy, happy life. These studies show that actually eating more butter helps protecting the immune system, and its saturated fats are essential for the nervous system. Did you know that butter is a source of linoleic acid, well known for its anti-cancer properties? Apparently, the French know, or at least, their tradition of including butter in almost all their recipes is based on something that is healthy and tasty at the same time.

There is another secret to why the French are much thinner than others, while eating so much butter. For the French, snacking is not a thing; actually, if you do not care about eating full meals and you prefer to snack here and there, you can never be French. But, if you do like them, and you treat meals as an occasion to bond with others and eat small portions without ever overstuffing yourself, you will discover why having too much butter is simply impossible.