One of my favorite restaurants in the Philly area is Parc on Rittenhouse Square. It’s a classic bistro with authentic French food and ambiance. I’ve enjoyed their seasonal tomato tart more often than I can count so I decided to pay homage to this amazing restaurant and dish by creating my own version. My Heirloom Tomato Tart recipe is a simple dish using the best summer tomatoes at the peak of ripeness. Not only is it delicious, but it looks beautiful on the plate!

To complete my “Parc Experience”, it has to be a Provence Rose! It reminds me of sitting at the bar, friends closely packed, chatting with strangers, and trading pairing stories with the bartender. Nothing is more fun than feeling the energy of a traditional French bistro and enjoying great company. I hope this can inspire you to create that special experience!

To learn more about Rose from Provence, check out my pairing page.

As my friends and family know, my wine journey started with Pinot Noir and to this day it remains my favorite grape.  I love celebrating International Pinot Noir Day each year in August. This year, I created a special recipe, my Grilled Pork Chop & Cherry Salsa, which is simple to prepare as well as fresh and seasonal.  I use local, organic pork chops which really make a difference given the simplicity of the recipe   The salsa combines fresh cherries, crisp Persian cucumber, sweet red onion, and fresh herbs.  But it is the addition of the sauce that gives the salsa its unique flavor.

For the pairing, I selected a Pinot Noir from the Willamette Valley in Oregon but you could pair this dish with any fruit-forward Pinot.  Look for a wine that has notes of dark fruit, earthiness, and a hint of spice. It is the perfect, late-Summer weekday pairing! To learn more about Pinot Noir wines, check out my Pinot Noir Pairing Page.

I met my first madeleine cookie at Starbucks many years ago.  I loved the light & buttery “cake cookie”, especially with my morning coffee.  It wasn’t until a few years later when I tasted a homemade madeleine that I truly understood the magic of these cookies.  I decided then that I needed to make my own.  I soon realized, looking at the many different recipes, that I would need special pans to make these cookies so off to Williams Sonoma I went.  Over the years I have experimented with many different flavors from traditional lemon to orange & chocolate to my new favorite, Lemon & Lavender Madeleines. Lemon and lavender are such a great flavor combination and remind me of a lovely summer day in the south of France!

For the pairing, I of course chose a Rosé from the Provence region of France.  Lavender grows wild and abundant there so it was only fitting.  It can be difficult to pair a dry wine with dessert but madeleines are not typically too sweet so this pairing works beautifully.  To learn more about Rose wine, check out my French Rosé pairing page.

I started making my own hummus a few years ago after watching an episode on the Food Network.  It was so simple and tasted much better than store-bought hummus that I never looked back.  Since then, I have added homemade Tzatziki sauce to my repertoire.  I would serve both alongside some freshly grilled pita for a nice Hors d’oeuvre to serve at parties.  Over the years, I added some protein & vegetables and voila, my Mediterranean Chicken, Hummus & Tzatziki Sauce recipe was born!  It remains a family favorite to this day.  It is great for a simple, weekday meal.  However, my favorite way to serve is family-style at parties.

For the pairing, I chose a nice Alvarinho wine from Portugal.  These wines are typically crisp and acidic with notes of citrus and tropical fruits.  I love this pairing on a warm Spring afternoon, sitting pool-side with friends.  To learn more about Alvarinho wines, check out my pairing page.  Hope you enjoy it!

Recently, during a typical family party at the house, I was making my traditional Asian-style tuna tartare when I realized I was missing a key ingredient.  Not wanting to let a beautiful piece of tuna go to waste, I improvised as I usually do, and out came my new favorite, Mediterranean Tuna Tartare.  It is equally as simple to prepare and still keeps the Tuna as the star of the show, but it has a completely different flavor profile.  The capers and preserved lemon pack a briny punch and the basil mayonnaise adds richness and depth.

For the paring, there was only one wine that made sense – a Rosé.  However, instead of a Provence Rosé, I chose one from Italy.  But you certainly can’t go wrong with a Provence Rosé. To learn more, check out my Rosé pairing page here.

lt_recipe name=”Mediterranean Tuna Tartare” servings=”4″ print=”yes” ingredients=”½ 1b. sushi-grade tuna;1/4 cup Persian cucumber, seeded and diced;1 tablespoon quality extra virgin olive oil;2 teaspoons chopped chives;2 teaspoons drained capers;1 teaspoon preserved lemon, finely chopped;½ cup fresh basil;1 teaspoon lemon juice;2 tablespoons mayonnaise; Malden or Kosher salt;” ]Using a sharp knife, finely chop the tuna into a medium-sized dice and add to a bowl. Chop the cucumber into small dice and add to the tuna. Add the chives, capers, and preserved lemon. Stir to combine. Stir in olive oil and finish with the Malden salt. Set aside.; To make the basil mayonnaise, combine the basil, mayonnaise, and lemon juice in a food processor. Process for about a minute until smooth. Season with Malden salt.; To serve, smear the basil mayonnaise on a small serving platter. Place the tuna tartare on top and garnish it with fresh basil. Serve with thin crostini or water crackers.;[/lt_recipe]

I love getting feedback on recipes and pairings. It helps me know things are working and has provided great information for future recipes. But inspiring others to do their own recipes and parings is even more rewarding!  I am thrilled to highlight the community recipes and pairing for you all.  This one is from my brother-in-law, Michael Korinko.

Mike’s Pork Cutlet & Beurre Blanc

During a recent visit with my in-laws, I decided to take Simply Paired on the road. I challenged my brother-in-law Mike, who is an excellent cook, to come up with a dish and pairing for our Saturday night get-together. He chose his Pork Cutlet & Beurre Blanc Sauce paired with a White Burgundy from France. I have to say, the craftsmanship in pounding the cutlets wafer-thin, precisely breading them, and then delicately frying them was quite impressive!. With the sauce and simple sauteed pea accompaniment, it was a great dish!

For the pairing, he chose a lovely White Burgundy. We all thought it would be a perfect complement, and it was!  The creaminess and the bright acidity of this wine paired beautifully with the richness of the pork and sauce.  We also decided to try the Finger Lakes Riesling I brought to see how that wine would stack up against this dish. The Reisling, from Ravine Vineyard, was very crisp and refreshing with a touch of minerality and lemon curd that really paired well with the lemon in the buerre blanc sauce.  Another great pairing!  I am just learning about Riesling wine and so far, I am loving it!

Chinese take-out has always been a weekly staple at our house.  And, while I’ve tried many times over the years to master this cuisine at home, I have never been able to get it right…until now!  Finally, after many attempts, I have created a delicious, healthy, and satisfying Asian dish — my Shrimp & Vegetable Fried Rice is the perfect weekday dish to replace take-out.  It is loaded with vegetables and I use brown rice instead of white which makes it even healthier!

Now, for the pairing…I have always heard that Riesling pairs nicely with Asian cuisine.  Surprisingly, I have never tried Riesling wines before.  Wow, what was I waiting for! I started my Riesling journey with a dry wine from the Finger Lakes region of NY.  The wine is refreshingly crisp and dry and bursting with orchard fruit flavor.  Interestingly, I did get a hint of petrol on the nose, which I understand is very common with Riesling wines.  The pairing was perfect!  I will definitely be exploring more Riesling wines.

I’ve been eating my mom’s Jewish apple cake for as long as I can remember.  My mom would make it for holidays, or when friends came over, or even when she had a few extra apples in the refrigerator.  Everyone in the family loved and craved this cake.  It is great as an after-dinner dessert but even better with coffee in the morning.  My son would always ask my Mom to make it for him.  It is by far his favorite dessert.  I made a few modifications from my Mom’s original recipe but I think the flavor still matches the original.

For the wine pairing, I chose a Pinot Noir from Oregon.  Mostly because that was what we were drinking that night.  Surprisingly, it paired very well.  I love it when I stumble upon a great pairing!  To learn more about Pinot Noir wines, check out my Pinot Noir pairing page.

I’ve always loved to make my own Lemon & Rosemary focaccia bread.  When I first started, I followed a traditional recipe using my Kitchen Aid & dough hook to knead the dough for 7-10 minutes. Then, let the dough rise at room temperature before baking.  Recently, I came across a new method of making focaccia that changed my world!  Thank you @alexandracooks for introducing me to the overnight, refrigerator method and your amazing recipe.  While this method does take longer, your patience will be rewarded.  And surprisingly it is so much easier than pulling out the kitchen aid!

I modified the original recipe slightly by adding lavender honey to the dough and finishing with rosemary and lemon zest. I also like to use bread flour instead of all-purpose flour as it gives the bread a  light yet chewy texture.  If you want the original recipe, check out her site.  She has a great video and lots of tips on how to make the perfect focaccia bread!

This bread can be served with just about anything you like.  My favorite is to serve it with my Simply Paired Tomato Sauce and a nice bottle of Portuguese red wine!  Hope you enjoy it!

TIP: What’s great about this recipe is that it makes 2 loaves — perfect for a party!  I have also found that this bread freezes beautifully.  Once the bread is completely cooled, you can place in a Ziploc freezer bag, remove as much of the air as possible and place it in the freezer.  To thaw, remove from the freezer bag and place on a wire rack to thaw.  Should take 1-2 hours.  Before serving, I like to pop in a 375-degree oven for about 3-5 minutes to get the top nice and crispy.  Garnish with some more lemon zest and serve.

I’ve always taught my kids to enjoy cooking and cherish time spent in the kitchen.  How satisfying it can be when you create something from scratch that not only tastes amazing but is good for you as well.  One of the first recipes I taught them to make was a homemade tomato sauce.  Once I learned to make my own, I have never purchased store-bought again.  It is just that easy and so much more flavorful!  My Simply Paired Tomato Sauce has all the elements of a good Italian homemade sauce — with a few added touches that make it my own.  The most important thing to remember is to use the best ingredients you can find.  I like to serve this dish with homemade Foccacia bread (stay tuned for the upcoming recipe).

I chose to go a bit unconventional on the wine pairing as well.  Of course, you could always pair this with a nice bottle of Chianti or other medium-bodied Italian red wine.  However, I chose a Portuguese red wine from the Bairrada wine region.  The 2016 V Puro Doravante Tinto is smooth and elegant and has a nice balance of acidity and tannins.  The aroma has a hint of flowers which I think complements the Herbs de Provence I use in my sauce.  I hope you enjoy this pairing!