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Lentils, Wine & Bread-Pudding

Lentils du Puy, great wine, friends and more

newspaper clipping of Lentils and Sausages recipe

As you can read from this well-aged article, cooking sausage in white wine makes them a great winter meal with a bowl of lentils cooked with bacon. Click on the image to get more information.

Wine Notes

A Medoc from 2009, purchased from the Garagiste – our daily email correspondent. About $22 shipped to us, the Saint Saturnin is France from Bordeaux. It is right bank, so primarily Merlot, then Cabernet Sauvignon, and Cabernet Franc. No oak. Smell of cherry coke, smoke, with a dark ruby color and medium to heavy body. Very creamy taste.

The Bread Pudding – Dessert

1 cup milk
1 T butter
vanilla bean
2 T of sugar
1 egg, beaten
3 ramekins of bread cubes

Warm all but egg and bread until they are combined, then cool slightly so you can add the egg and not cook it. Then pour over the bread cubes and bake in a 350degree oven for about 45 minutes.

Feb 10 Dinner

soaking lentils

I’ve soaked the lentil in bay leaves for a few hours so they’ll cook quicker

Wine- St Sauterne

Notes on the wine to follow

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