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Burgundy Wine Cellars

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WILD BOAR IN RED WINE WITH A BURGUNDIAN POTATO GALETTE

We’re just in the door from six weeks of tours in the Veneto. It’s always good to be home, to get back to Burgundy. But our long absence means that a huge pile of mail and a long to-do list await our return.

PHYLLO WRAPPED LAMB NOISETTES WITH GOAT CHEESE

Crepinettes D’Agneau au Fromage de Chevre These little ‘packets’ are pieces of lamb tenderloin wrapped in phyllo pastry. They can be assembled ahead of time and roasted for 20 minutes just before serving. I serve them very simply,

BRESAOLA WITH FRESH GOAT CHEESE AND MARINATED VEGETABLES

Bresaola is eaten everywhere in Italy, but we bring it back with us to Burgundy whenever we can. It is usually served simply with arugula, shavings of parmesan...

GRATIN OF ZUCCHINI FLOWERS

Stuffed Zucchini Blossoms The garden rules the seasons. So summer has officially begun here in Burgundy: we cut the first zucchini a little while back. We take the earliest ones no larger than a finger, and

SHALLOT, LEEK AND EPOISSES CHEESE TART

Tarte aux Echalotes et a L’Époisses People who live around the village of Epoisses will tell you unequivocally that there is no better cheese

CANAPES OF GOAT’S CHEESE WITH TWO FIGS

I like to use small, firm, but ripe green figs (as opposed to black figs) for this appetizer.Split the vanilla bean in half and scrape out the seeds with a knife.

SQUID AND ZUCCHINI GRATIN

Zucchini is in at the moment. And in a couple of weeks we’ll have more than we can handle. So we are always looking for an interesting way to bring the freshness of the garden to a prepared dish.

MUSSEL BOUILLON WITH SAFFRON, CHERVIL AND A CRUSH OF BUTTERNUT SQUASH

Bouillon de Moules Safraneau Cerfeuil et Potimarron Here in France we’re lucky to have the small, sweet bouchot mussels from the Normandy coast.

SNAILS WITH A PARSLEY PUREE AND TOMATO COULIS

Poelee D’Escargots a la Puree de Persil et au Coulis de Tomate Place the snails in a sauce pan along with the court bouillon from the tin and add enough water to...

CRAB SALAD WITH CHILI MINT VINAIGRETTE

Here’s a cool and zippy summer salad which brings a tear to our eyes. After all these year we still get emotional when anyone mentions crab. Back in Annapolis

MONKFISH AND OVEN-ROASTED TOMATOES WITH GREEN OLIVE TAPENADE

Millefeuille de Lotte et Tomates Confites a la Tapenade Verte This dish has all those popular Provencal flavors. What’s more, it’s a really striking presentation. We make it here at home in Burgundy

WARM VINE PEACH SOUP WITH IRANCY WINE

Soupe aux Peches de Vigne a l’Irancy Peche de Vigne is a variety of red-fleshed, late-ripening, flavorful peach. Called such because it’s sometimes grown among the vines, it also goes by the name

ALFREDO TAGLIATELLE WITH FLAKED SEA TROUT AND TARRAGON

Moist sea trout and tangy tarragon turn the old stand-by Alfredo into something fit for a noble wine. Bring out your aged Meursaults!

FLANK STEAK WITH EPOISSES SAUCE

Epoisses, the cheese, is produced in our local town…Epoisses! People who live around here will tell you unequivocally that there is no better cheese on earth than ‘their’ Epoisses.

ZUCCHINI FLOWERS STUFFED WITH SALT COD

Everywhere we have been in Europe we have eaten baccala, salt cod, in some form or other. So we brought it home to Burgundy. Here we use it to stuff the zucchini flowers that are abundant in the garden right now.

WARM BEEF CARPACCIO WITH GORGONZOLA

This tenderloin carpaccio is served warm…and just warm, not cooked. This makes the meat meltingly tender and releases flavors. Serve with the tomato salad below for a wonderful summertime meal.

FISH AND SHELLFISH MARMITE

Even here in land-locked Burgundy we have a craving for the sea from time to time. Here is a convivial seafood stew to gather round and pick. The most important aspect of this recipe is adding the fish

CREME DE CASSIS

This is a very traditional recipe, passed on to us by our good friend, Agnes Tassel, who has been making Creme de Cassis for us and our friends for years. We are serving her 2006 this summer! Thanks Agnes!

SAUTE OF CUTTLEFISH WITH BLACK RICE AND A PARSLEY VINAIGRETTE

Seppie al Riso Venere con Salsa di Prezzemolo The wildly popular black riso venere is a modern hybrid rice from the Piedmont region of Italy. It is a cross between asiatic rices, grassy and pungent.

BURGUNDIAN CHEESE PUFFS

Gougeres are the nibble in Burgundy. That and a kir (dry white wine with a dash of creme de cassis), and you know you’re in Burgundy. Gougeres are cheese puffs made with pate a choux, one of those mother recipes of French pastry. They should be crispy on the outside and soft on the inside.

DUCK BREAST WITH A QUINCE PASTE SAUCE

The magret is the breast of a duck that has been fattened to make foie gras. It is dark, rich meat without being gamey. Since foie gras production has been

SPRING SALAD WITH GARLIC CREAM, POACHED EGG AND HAM POWDER

Assiette de Printemps a la crème d’Ail et a L’oeuf Poché We make this salad when the season’s first fresh peas and fat white asparagus stalks arrive on market stalls. A perfect Sunday

TURNIP SOUP WITH A MIREPOIX OF SNAILS

Velouté de navets à la Mirepoix D’Escargots This mirepoix (a very fine dice of mixed vegetables and herbs), made mostly of carrots, cabbage and mushroom, gives an earthy quality to this soup,

HAKE AND MUSSELS IN A GARLIC AND PARSLEY BROTH

Merlu et Moules de Bouchot au Beurre D’Escargot The ‘beurre d’escargots’ is the garlic and parsley butter that we serve our snails with in Burgundy. No snails here, though!

WARM FAVA BEANS AND PEAS WITH GOAT CHEESE

SALADE DE CROTTIN DE CHEVRE AUX FEVES ET AUX PETITS POIS This simple springtime salad should be made from garden fresh vegetables at their peak. Use top quality extra virgin olive oil, fleur de sel salt and freshly ground

GARDEN VEGETABLE RAGOÛT WITH GARLIC & CRISPY HAM

RAGOUT DE LEGUMES A L’AIL ET AU JAMBON CROUSTILLANT It is very important with this recipe that you use only the freshest garden vegetables. I make this salad here in June when new potatoes, green beans, artichokes and fresh spinach

FRESH APRICOT AND PISTACHIO CAKE

GATEAU DE PISTACHES AUX ABRICOTS FRAIS I love the combination of fresh apricot and raw green pistachio nuts. I often serve warm sautéed apricots with a scoop of pistachio ice cream for a quick simple dessert.

ELDERFLOWER CORDIAL AND ELDERFLOWER ‘CHAMPAGNE’

When the elder is in flower, you can preserve the aroma for months with a very simple recipe for elderflower cordial. And if you are feeling ambitious, you can amaze your friends with a non-alcoholic sparkling version. But don’t wait too long; the flowers quickly turn

BRIOCHE FRENCH TOAST WITH ROASTED FORCED RHUBARB

We ‘force’ our rhubarb in the early spring by covering the plant with an upside down garbage can. There in the dark, it develops tender, pale pink stalks with a more delicate flavor than regular rhubarb.

VENETIAN PEA RISOTTO

Risi e Bisi In the Veneto, risotto tends to be looser and juicier, usually based on fish or shellfish. The rice of choice is vialone nano, a shortish-grained semifino appreciated for its soft texture and great absorption. Good quality vialone nano will triple in size when cooked,

PIKE-PERCH WITH BLACK TRUMPET MUSHROOMS AND ARTICHOKE SAUCE

Sandre is arguably the finest of the fresh water fishes. It got its English name (though the English themselves also call it ‘zander’) because it looks like a perch and hunts like a pike. It also has the blue-white

SNAIL RAVIOLI IN A WHITE WINE, GARLIC AND HERB BOUILLON

Ravioli d’Escargots de Bourgogne au Bouillon Vert The consumption of snails in Europe has a long and, admittedly, dry history covering, according to some, 10,000 years and any number of species.

CRAB WITH WILD RICE AND SUN DRIED TOMATOES

Tourteau au Riz Sauvage et Tomates Sechées There’s one thing that still makes us home-sick after all these years. Crabs. We grew up on the Chesapeake Bay, and summer was crabs. We caught them by the bushel. Chicken-neckin’, we called it.

WARM CITEAUX SALAD WITH A WALNUT AND VERJUS VINAIGRETTE

Salade Chaude de Citeaux a la Vinaigrette de Noix et Verjus Made by the monks at the Abbey of Cîteaux near Nuits Saint Georges, Cîteaux is one of our favorite Burgundy cheeses. Made from organic cow’s milk, it has a true taste of green pastures.

MARINATED SIRLOIN BEEF SALAD WITH ANCHOVY DRESSING

Salade de Faux Filet aux Anchois This beef salad has a tang from red wine vinegar and anchovy, and spicy character from cinnamon and nutmeg. A twist on traditional salsa verde! Marinating the beef ahead will allow the spices to impregnate and flavor the meat.

FOIE GRAS WITH CASSIS AND DILL

Canapés de Foie Gras au Cassis et a l’Aneth Here we combine several Burgundian flavors — the sweet fruit of the blackcurrant jelly, the exotic spices of the pain d’épices and the richness of the foie gras — for a surprising burst on the palate.

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