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Claude Noir Uncorked Uncorking the good life one bottle, one dish, one scent at a time!

A week in Malta and I already want to go back. What surprised me most was how much variety such a small country could ho...
19/05/2026

A week in Malta and I already want to go back. What surprised me most was how much variety such a small country could hold. Bustling cities, medieval streets, fishing villages, vineyards, dramatic cliffs, and some of the bluest water I’ve ever seen. From Valletta and Sliema to Mdina, Gozo, Marsaxlokk, and the Blue Grotto, every day felt like a different trip entirely. Malta, you were magic! ✨

26/04/2026

Dover sole beurre blanc made simple. Lightly floured Dover sole fillets pan-fried for about 1 minute per side, then topped with a quick beurre blanc made with 3 tbsp white wine, 1 stick cold butter added 1 tbsp at a time, 1 tsp Dijon, 1 tsp chicken bouillon, and 1 tbsp chopped parsley. Served with sautéed flat spinach and fresh lemon. Quick, healthy, and one of those meals that feels a lot fancier than the effort it takes!

21/04/2026

This pesto polenta is next level! Bring 2 cups of water to a boil, add 1 tablespoon of chicken bouillon and Italian herbs, then stir in 1/2 cup polenta with black pepper. Finish it with a splash of heavy cream, a splash of white wine, and 3 tablespoons of pesto, then plate it up with fresh microgreens. So delicious, so filling, and perfect on its own or served with meat.

20/04/2026

Spaghetti al Pesto, my way!

I blended 2 cups fresh basil, 1/3 cup pine nuts, 1/3 cup Pecorino Romano, 4 garlic cloves (1 fresh + 3 roasted), 1/2 cup olive oil, a squeeze of lemon, and black pepper into a bold, rustic pesto. used Pecorino instead of Parmesan-Pecorino is made from sheep’s milk, while Parmesan is made from cow’s milk, and Pecorino brings a saltier, sharper flavor that makes the sauce extra robust. The roasted garlic adds another layer of flavor and gives the pesto a richer, more rustic feel. Tossed with hot spaghetti and about 1/4 cup pasta water to bring it all together, then finished with fresh basil and arugula microgreens. Ready in 30 minutes and so good 😊

13/04/2026

Fancy French Asparagus! Ready in 10 minutes and it eats like a restaurant side.

Sauté asparagus in butter + olive oil with salt and pepper until tender-crisp. Then take it there—herbes de Provence, a drizzle of lavender olive oil, fresh lemon zest, grated Comté, toasted pine nuts, arugula microgreens, and a light finish of lemon balsamic glaze.

Simple, elevated, and full of flavor. Perfect next to fish.

09/04/2026

Potato & Leek Soup 🥔

Sauté 2 large chopped leeks in butter until soft, then add 3 cloves garlic, fresh thyme, black pepper, and 4 large peeled + chopped Yukon gold potatoes.

Pour in 7 cups chicken broth, bring to a boil, and cook for about 15 minutes until the potatoes are tender. Blend right in the pot until smooth, then stir in 1 cup heavy cream and it’s done. I topped mine with crispy bacon, fresh parsley, and parmesan for a loaded baked potato moment!

05/04/2026

Happy Easter! Today, I’m honoring my grandmother with Rosetta’s Stewed Green Beans. Fresh green beans simmer with pancetta, caramelized onion, and stewed tomatoes in a velvety broth built on a quick roux. The broth is rich, full of flavor, and perfect over rice. It’s a simple, comforting dish that tastes like home. 10/10 in every bite!

04/04/2026

In my last video, I made Japanese chicken curry. This time, I swapped the chicken for beef chuck roast, and it completely changed the game. The flavor was richer, deeper, and more concentrated, and for a little razzle dazzle, I added yuzu jam in place of the traditional grated apple. That subtle sweetness and richness took it to the next level. Easily a 10/10. Watch my chicken curry video for the full recipe.

02/04/2026

This Japanese chicken curry came out so good! I used 2 split chicken breasts (cut in half), seared until golden. In the same pot: half a medium onion, 3 garlic cloves, 1 thumb of ginger—minced and sautéed. Add 3 large Yukon gold potatoes, 2 large carrots, and place chicken back. Pour in 4 cups water, 1 heaping tbsp chicken bouillon. Simmer 30 min covered. Add sleeve Japanese curry roux, mix and simmer covered on low 1 hour. Serve with basmati rice!

31/03/2026

30-second sautéed arugula! Bright and peppery, accented with chili and lemon. No prep, just toss and done. Simple, fast, and so good 🙌🏿

30/03/2026

No Water Magic Chicken Soup 🍲✨

A whole chicken, napa cabbage, leeks, bok choy, carrots, onion, celery, apple, garlic, ginger, thyme, parsley, and a little chicken bouillon, all cooked low and covered until it makes its own broth. I finished it with shredded chicken, fusilli, and a spoonful of spicy chili crisp for a little kick.

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