Yeah, Chardonnay is kind of that. Chardonnay is creamy and thick and soft. And if you're a white wine drinker, you like snap and raciness and sleekness and energy.
And you'll see this over and over again in the Boston School paintings. Chardin also influenced the Boston School painters. And he painted beautifully composed still lifes using simple kitchen objects.
I roast them at 425. But chard will also work, any green really.
So my grandfather used to do to France and Italy, and come back and say to my dad, Nicolas, you're paying way too much attention to Cabernet Sauvignon and chardonnay. The greatest variety that we have is Malbec. And my father wasn't sure, because most of the Malbecs he tasted back then weren't that interesting.
And then just a little bit of lemon that we'll toss with this. Kale and chard and lots of herbs.
They're all very, very flexible. You could hold chard or kale by the step and just hold it in, count to 10, take it out, ring out the water, let it cool.
So what you want to do is soften the onions, get them starting to turn sweet. And the chard stems. So now what you also have is texture.
And you know, this happens to have white stems. But you've seen chard also comes rainbow. Does this remind you an anything, any other vegetable?
OK. So very close relative. Farmers would say that chard is really a beet without a root. That's how closely related.
plummeted. So Merlot is only now starting to climb its way back up. Also making super great Chardonnay these days.
So the Church of England was created, the dissolution of the monastery was about to happen. Teilhard de Chardin in China had found Peking Man.
So the Church of England was created, the dissolution of the monastery was about to happen. Teilhard de Chardin, who had a sort of dog in this fight, was thought possibly to have done something, but no, that was
Another way to use kale. So I would say any kind of chard , kale, if those grow well for you, but the secret would be figure out your sorrel.
But I was finding I'd get to the end of the book, and then sometimes it'd have recipes in it. It that literally like kale wrapped in chard with a cucumber stick inside it, it was just so healthy, and it was so green. And this was talking to someone that ate loads of burgers, and pizza, and ice cream, and I could not go from burger, and pizza, and ice cream
because they get really soggy, because they're not made to withhold or withstand the sauce, and they just lose all their charm So there's like Swiss chard and potato enchiladas with Hatch chili sauce.
I roast them at 425. You've got your bunch of chard , which is going to wilt like this.
So we're going to do a Swiss chard dish first. Are you all familiar with Swiss chard ? You all use it?
And as it's cooking down, I'm just going to add more. So this is two bunches of chard . And you know, this happens to have white stems.
And anything-- little tiny piece, just eat it because it's really good, and good for you. So I'm going to check our chard . Isn't that looking beautiful?
So we have two microphones here when you're ready. And that is from Pierre Teilhard de Chardin, a Jesuit priest and philosopher.
Well, as I was saying, my FT article tomorrow is about this year is the 40th anniversary of the tasting that turned And even Chile's got some good chardonnay.
And started making what they called, at the time, "fighting varietals," which were valuable. This is when the notion of $10 Chardonnay or $8 Chardonnay really appeared for the first time. Or Merlot or Cabernet.
And if it's not the springtime, they use the dried plant, or the dried leaves. Alternative things you can use is like Swiss chard . So he's going to show how to prepare the filling.
That's such an easy technique, but it will deepen and make more complex all the flavors that you're doing. So we're going to do a Swiss chard dish first. Are you all familiar with Swiss chard ?
tomatoes uh let me check with Michelle also rainbow chard oregano Bergamot some
Yeah, I always believe that it's much more important to match wine to mood rather than match wine with food. And so if you're in the mood for Chardonnay and you're grilling a steak, so be it. Because that's how cravings work, that's how behavior works.
But are there white wines like that? Yeah, Chardonnay is kind of that. Chardonnay is creamy and thick and soft.
And it lasts. It ages. It's made from a grape which is a cousin of chardonnay, and it's serious wine. It's just that it hasn't got a serious reputation.
As long as you're going to have your chardonnay out of this cup, it's OK.
--So the American winemakers started calling their wines Chardonnay and Pinot Noir, after the grape with which it was made.
It'll have spinach, Swiss chard , sorrel, sweet dandelion,
OK, that's what we're looking for. And then you want neutral herb, so maybe chard , maybe spinach, maybe kale, of course. Another way to use kale.
So let me just start with the basic building block of seasoned wilted greens. In the frittata, I'm using Swiss chard . You would bring a pot of water to a boil, or you could steam them.
I roast them at 425. And as far as different greens to use, chard , and-- I guess we had mustard greens,
I roast them at 425. So you get a lot more bang for your buck if you use something like chard .
So in about two minutes, we've hit all these great marks. Right But all we've done is cook a little onion and chard stems. OK. So we are going to add the chard .
Right But all we've done is cook a little onion and chard stems. OK. So we are going to add the chard . And it might take a little bit more time to-- we might have to do it in batches.
I'm going to cover the pan, which will allow the steam to develop. And I'm hoping that that's going to be enough moisture to soften the chard enough. And it just needs to cook, maybe 5 minutes or so, 5 or 10 minutes.
Well, as I was saying, my FT article tomorrow is about this year is the 40th anniversary of the tasting that turned Also, South Africa's making very good chardonnay, as I said, well priced.
where I blended the beer with wine, Chardonnay.
You're starting to look at even the style of like a Chardonnay or Sauvignon Blanc, those kind of things.
The vegetables have the glycemically perfect carbs. And there are roasted red onions, and there's ruby chard . And it's a lasagna.
A farmer taught me. OK? Now, with Swiss chard , you can use the stalk. It sort of has the texture of celery.
If a recipe calls for kale, and all you have is spinach-- Or chard or something.
Well, as I was saying, my FT article tomorrow is about this year is the 40th anniversary of the tasting that turned OK, well, the obvious thing is to go for chardonnay, which is the same grape, and places that are making wines really
Does anybody know who won the tasting? Anybody? Yes? Chateau Montelena for the chardonnay and Stag's Leap for the Cabernet Sauvignon. And actually, the French people are still denying that this tasting ever happened.
But they did. And then the next thing that he had to work on what the plant selection. Because you could go to the divine nurseries in France and get fantastic cuttings for Cabernet or chardonnay. But you couldn't get good quality Malbec.
So 10 years of research, we now go from the early '80s to the late '80s, I think it was about '91. And my father has made some wines, Cabernet, chardonnay, Malbec, that the consultants, people who come down to the winery say, wow, you've hit a great level of quality. But he has a big problem, which is that he's a total geek.
might have. It's like if you had a chardonnay wine, but six different versions of chardonnay, you're still going to have a spectrum of some sweeter
So that, instead of going to the nursery and getting what they say you should get, that you really are interested in coming up with a clonal diversity, or in his case Pinot noir and Chardonnay. But more than that, that you have to figure out a way to sustainably farm the dirt.