Mix&Match Challenge with SORTEDfood | Taste France
HERE WE GO! The Mix&Match Challenge kicks off with our friends at SORTEDfood, visiting from England for a culinary challenge in France. The idea is simple: a tasting combining British and French ingredients. 3 recipes. 3 themes. And 3 bottles of wine to pair with the food, of course!
Will they be able to identify all the ingredients the chef used? How will they feel about this mixture of flavors, both familiar and new? All the senses come into play: they’ll have to look, smell, taste, touch and taste again to make sure they don’t miss anything!
For the wine, we have a selection of Burgundies from Domaine Lucien Muzard et Fils to go perfectly with the recipes.
We may as well tell you now – they were blown away! Lots of good food and fun.
We’ll explain how the Challenge works below.
Recipe 1: HIDDEN INGREDIENT
They’ll have to figure out what the English ingredients are in this stuffed-onion recipe!
Find the recipe here:
Recipe 2: CRAZY MIX
An unusual mix of haddock and Roquefort cheese. This time, they’ll have to figure out the French ingredient!
Find the recipe here:
Recipe 3: SWEET AND SALTY
An apple Tarte Tatin mille-feuille unlike any other in this sweet-and-savory version, including one very special English ingredient!
Find the recipe here:
WINE PAIRING
Selction from Domaine Muzard, winegrowers in Santenay since 1645.
Right through his career, Lucien Muzard – Claude and Hervé’s father – bought land and planted vines with his wife Paule, thus offering his sons the possibility of carrying on working on the inherited legacy of old vines. Lucien used the whole bunch vinification process and matured his wines in wooden vats, then sold most of his production to local traders.
More information about Domaine Muzard et Fils:
The Mix&Match Challenge selection:
-Santenay Premier Cru La Maladière – Red wine
-Santenay Champs Claude – White wine
-Santenay Vielles Vignes – Red wine
Sunny Anderson's Easy and Cheesy Stuffed Slider Bake Two Ways | The Kitchen | Food Network
Two classically delicious sandwiches, one baking sheet!
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Sunny's Easy and Cheesy Stuffed Slider Bake–Two Ways
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 50 min
Active: 25 min
Yield: 24 sliders
Ingredients
24 savory or sweet dinner rolls, attached at the hip!
The Buffalo Chicken Sliders:
1 1/2 cups shredded rotisserie chicken
1 cup crumbled blue cheese
1 1/2 to 2 cups wing sauce
1 1/4 cups shredded Italian cheese blend
The Italian Meatball Sub Sliders:
1 cup marinara sauce
3/4 cup shredded mozzarella
12 frozen meatballs, defrosted
1/2 cup grated Parmesan (the sandy kind in a canister)
Directions
Special equipment: nonstick foil
Preheat the oven or a grill for indirect cooking to 350 degrees F.
Prepare the rolls: Place the rolls on a nonstick-foil-lined baking sheet. With a serrated paring knife, carve out a circle on the top of each, cutting down about 1 inch deep. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom. Get your fingers in there and pull out the plug of bread, leaving room for your filling. Save the excess bread for breadcrumbs!)
For the buffalo chicken sliders: Mix the chicken, blue cheese, 1 1/2 cups wing sauce or to taste and 1/2 cup of the shredded Italian cheese blend in a medium bowl. Set aside.
For the Italian meatball sub sliders: Assemble 12 sliders by spooning into the cavity of each: 1 tablespoon marinara sauce followed by 1 tablespoon mozzarella, then a meatball, then a teaspoon of marinara. Sprinkle the tops of the meatball sliders with the Parmesan.
For the buffalo chicken sliders: Assemble the remaining 12 sliders by stuffing 2 to 3 tablespoons of the buffalo chicken mixture into each cavity. Top with the remaining shredded Italian cheese blend.
Bake the sliders in the oven or over indirect heat until the cheese is melted and the tops are golden, about 25 minutes.
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Sunny Anderson's Easy and Cheesy Stuffed Slider Bake Two Ways | The Kitchen | Food Network
Blue Cheese Dressing - How to Make the Best Creamy Blue Cheese Dressing
Learn how to make a Blue Cheese Dressing! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Creamy Blue Cheese Dressing recipe!
Rating Cheese Pull Subway ???? | Unhealthy Subway Option ???? | So Saute
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The true side of French home cooking: Mustard sauce
Discover the variant of the restaurant style hollandaise based mustard sauce re adapted for home cooking.
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The cast iron pan I always use:
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Baking and pastry, mastering the art:
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Mozzarella Cheese
Ingredients
1 gallon whole milk (non ultra posterized)
1/4 tablet rennet
2 tsp citric acid
Salt to taste
Mix citric acid with 50ml of water, then combine with milk in medium size pot. Heat the milk until 90F and add rennet mixture (1/4 rennet tablet with 50ml of water). Reduce the heat and allow the milk to come to 105F, stirring gently, then remove from heat. Cover and let it rest for 5 min. Drain off the curds completely. Then microwave for 1 min, then remove moisture again and mix to distribute the heat. Microwave for another minute. Knead the cheese until it starts come together and begin stretching it out. Keep cheese hot, microwave few more times. The cheese should become smooth and shiny. Then put cheese into a salted ice cold water for a couple minutes. I didn’t salt the curds, but I kept cheese in salted water overnight. Got great result.