The Cure - May 2014

Welcome to the May 2014 edition of The Cure

With Winter safely behind us, we figure this issue of The Cure should have a nod to Spring. We start off with Fred's recipe which is a classic. It's easy to make and perfect to share on the deck with friends. Bishop's Cellar's Alanna McIntyre is back with great wine pairing ideas. Next is our cheese of the month featuring a recent addition to the shop that's becoming popular. Henry Pedro from Boxing Rock Brewing drops in with a great article about different beer styles. Like normal we end off with some news about stuff coming up at the shop. Thanks for reading The Cure


Roast Chicken & Tarragon jus

By Frédéric Tandy

It’s said that a good home cook is measured by how well they roast a chicken. In this recipe we add a traditional, yet simple, French stuffing. All you need is an old baguette to stuff in the bird. Adding this extra touch is an easy way to impress your friends. It's also delicious!

Roast Chicken & Tarragon jus
Prep time: 20 minutes
Cooking time: 1 hour (approx.)
Serves: 4 to 6 (approx.)

What you'll need

  • 1 - Chicken (4 to 5 lbs.)
  • 1 - Onion (roughly chopped)
  • 1 - Carrot
  • 2 - Sprigs of Thyme
  • 1/4 of old baguette (should be hard)
  • 1 - Garlic clove (peeled)
  • 2 - Cups of water
  • 1 - Cup of cream
  • 1/2 cup - White wine
  • 2 tbsp - Fresh Tarragon (roughly chopped)
  • 2 tbsp - Canola oil
  • Salt & Pepper

How to do it

  1. Preheat oven 400°
  2. Season the chicken with S&P inside and outside
  3. Scrub the garlic clove all over the bread.
  4. Stuff the bread in the cavity of the chicken and place it in a roasting pan.
  5. Drizzle the bird with the oil and put it in the oven.
  6. After 20 minutes turn the oven down to 300° and spread the vegetables in the pan with the bird.
  7. Cook for another 20 to 30 minutes.
  8. The chicken is cooked when the juices are clear. You can also pull the leg away from the body to see the colour of the flesh. It shouldn’t look bloody.
  9. When the bird is cooked, remove it from the pan and set aside. Place the roasting pan on a burner and deglaze with white wine. Reduce the liquid by half and don’t forget to scrape the bottom with a wooden a spoon.
  10. Add the water and reduce again by half.
  11. Strain all the juice into a small pot, add the cream and bring to a boil. Let it reduce by half once again.
  12. The last step is adding the Tarragon and correct the seasoning, if necessary.
The great thing about this recipe is the bread is part of the meal! It gets crispy on the outside and soft inside. Serve it alongside the roasted chicken. After eating, sit back and let your friends compliment how great a cook you are!


Wine pairing with
Roast Chicken & Tarragon jus

By Alanna McIntyre, Bishop's Cellar

The sommelier suggests 

Nothing says French cuisine like a perfectly roasted chicken. Add to that an aromatic tarragon sauce, et voila, c’est pairfait! Thanks to Frederic’s wonderful recipe, I will channel my inner Julia to prepare this simple yet oh so elegant French classic. 

The tarragon (or estragon as the French would say) is the dominant aroma and flavour of the dish. I absolutely love this fresh and aromatic herb with its delicate notes of anise a few sprigs are all it takes to elevate a simple chicken or fish dish into something sublime. A medium bodied crisp, dry white or rosé are my wines of choice. Pair this with a vibrantly tangy and herbal Sauvignon Blanc and your taste buds will love you. Save and try the balanced and fresh French Tariquet Sauvignon Blanc or splurge and treat yourself to Spy Valley’s top Sauvignon Blanc, The Envoy out of Marlborough, New Zealand. I haven’t been drinking that many NZ Sauvignon’s lately, as I tend to go for old world wines, but this one is really in a league of its own and well worth it. Another wine style that would fit this dish is rosé. Now that it almost feels like Spring is here, dry rosés can be found in abundance at Bishop’s Cellar. Stop in a pick up a bottle of Tariquet Rose from Gascogne, France $20 and pretend you are enjoying your meal in the South of France. Salut!

Alanna McIntyre is a Sommelier at Bishop's Cellar. Visit their great location and follow them on Twitter.

The Cheese course

Lord of the Hundreds
This cheese is a recent addition at the shop. And it has been very popular! With a great, grainy texture and flavour, its great by itself or on pasta. It has a strong depth of flavour while having a sweet, rich milk taste.

From: British Isles
Type: Unpasteurized sheep’s milk
Texture: Hard 
Aged:  6 to 8 months
Taste:  Savoury, grassy and hints of caramel
Accompaniments: Dry white wines, quince jelly and pears. A great substitute for Parmesan or Pecorino.

Bière de Garde

By Henry Pedro

The Belgian Flemish region has a rich brewing history, but let's not forget that Flanders straddles both France and Belgium. Although the Belgian farmhouse style of brewing known as the "Saison" style of ale is well known, the French also made similar farmhouse styles.

The noblest of these French styles, in my opinion, is the Bière de Garde. Bière de garde was usually made in the late spring before the warm summer months made ale fermentation impossible, bière de garde was created and brewed for long term storage; for consumption at a later time, namely the summer months when brewing beer was not possible. Sometimes referred to as "Bière de Mars" or Beer of March, bières de garde were made strong, with a sufficient alcohol content to survive long weeks and months of storage. But those very long periods of storage made for beers that were uncommonly smooth and complex.

Sadly the Flanders region was devastated during the First and Second World Wars, destroying most of the original breweries and farms. In many breweries the fermenters and tanks were taken and melted down for remanufacture into weapons during the two world wars. Nearly completely wiped out as a result, the style was kept alive by a handful of brewers in small farms and villages, but largely died out as a commercially available brew. It wasn't until recently that bières de garde have made comebacks, largely in part due to the persistence of local brewers. Ironically the style was also kept alive by a small handful of new-world brewers, although made occasionally in very small numbers.

Today, bières de garde are still hard to find in their place of origin, the French region of Nord-Pas-de-Calais, and the locals seem to remain relatively unaware of their own indigenous beers. Sadly, at most bars, Euro-trash lagers and mainstream Belgian watery, fizzy yellow ales dominate. 

I love a bière de garde. I was introduced to the style a few years ago at a relatively new brewpub in Toronto, and have been longing to make one ever since. There are no good examples that I know of, and that particular brewpub's bière de garde turned out to be a one-off batch. However it left a lasting impression on me which led me to create several home-brew batches over the years. 

Now, I'm very proud to announce that Boxing Rock Brewing Company has just released a bière de garde, and Nova Scotia's very first also! It is named "La Rive du Sud" for the place in which it was created - in Shelburne, on Nova Scotia's South Shore.

I also love the products made at Charcuterie Ratinaud. The level of artisinal creativity displayed is just astounding. I'm very much inspired by the products that they make and that makes me want to raise up my own level of excellence.

I'm dreaming of a beer and food pairing… perhaps a grilled Toulouse sausage, or duck prosciutto with a crusty baguette and a bière de garde. What a combination!.
Henry Pedro is a Founding Partner of Boxing Rock Brewing Company.
Please try their awesome beers and follow them on Twitter.  


Happening at Ratinaud

By Tom Crilley
Emulsion! at the Wine & Spirits Gala

There are only a few days left to get your tickets to join us at the Wine & Spirits Gala at the Halifax Club on Thursday May 15th! We'll be there in the Wine Pairings Room with Obladee, A Wine Bar hosting a special one time, pop-up restaurant experience call Emulsion! Tickets can be purchased here.
Open City 3.0, Saturday May 10th

This Saturday, May 10th is the third annual OpenCity festival in Halifax and Dartmouth. The Pâté Campagne Sandwich is our offering for this year for only $7. The sandwich features our fresh country pâté with in-house pickles, micro greens and dijon mustard on our homemade bread. Please drop by the kitchen door from 9am until 6pm, or until we run out. See you on the Saturday!

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