Claude Noir Uncorked

Directions

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

08/10/2026

The 2-2-1 Béchamel Method! 🥄

Two tablespoons of butter, two tablespoons of flour, and one cup of cream. Add the cream gradually, whisk until smooth, and finish with freshly grated nutmeg, a little chicken bouillon, and fresh parsley.

I paired mine with seared salmon, sautéed broccoli rabe, and a squeeze of lemon. A little French technique goes a long way!

Bon appétit! 🐟

06/10/2026

Perfect scallops at home with the 90/30 method! A 90-second sear on one side, 30 seconds on the other, then a 5-minute rest.

This works best for scallops about 1–1½ inches wide. If yours are larger, give them a little more time on that second sear. I like to squeeze fresh lemon over them while they rest. They’ll release their own juices, and the lemon makes them even better.

I plated mine with farro pilaf and sautéed Chinese broccoli, but broccolini or broccoli rabe would be just as good.

Bon appétit! 😋

Shots from yesterday’s Fête du Vin hosted by the The Wise Old Dog. Of the 100+ w**es open for tasting, my favorites were...
05/10/2026

Shots from yesterday’s Fête du Vin hosted by the The Wise Old Dog. Of the 100+ w**es open for tasting, my favorites were the Loire w**es from Kyle Martinez! The Blanc de Noirs Chinon Brut was 🤯🙌🏿

**etasting

02/10/2026

Wedge salad, but make it radicchio!

📸 from last night’s Maison Noir Wines w**e dinner with André Hueston Mack at Cliff House Berkshires. Of course I had to...
02/10/2026

📸 from last night’s Maison Noir Wines w**e dinner with André Hueston Mack at Cliff House Berkshires. Of course I had to wear my fisherman beanie from Mackimmie Co. for this photo! 😁

**edinner

This view never gets old!

Braised wild boar parpadelle with herb gremolata + pecorino. Perfectly paired with a very delicious cabernet-syrah-merlot blend from the Willamette!

Fall sunset on Prospect Lake 🍁

My favorite course: duck breast with brown butter honey and lavender glaze + cherry reduction & roasted root veggies! 🤗

🌅

31/08/2026

Learning about the Perlage Ch*****ne Preservation System—the secret many w**e bars use to keep open bottles of ch*****ne bubbly.

What do you use to preserve your bubbles at home?

*****ne **e

30/08/2026

Let’s take the classic Southern casserole for a whole new spin!

Ingredients:
3-4 medium yellow squash, sliced
1 medium onion, chopped
2 tablespoons butter (for sautéing)
2 large eggs
½ cup heavy cream
½ cup Trader Joe’s parmesan tapenade
½ cup pecorino cheese
½ cup parmesan cheese
2 tablespoons Trader Joe’s unexpected cheddar spread
Your favorite all-purpose seasoning, to taste
Trader Joe’s green olive flatbread crisps (crushed, for the topping)
Fresh fennel and basil (for the finish)

Method:
1. Preheat oven to 350°F and grease a baking dish with butter.
2. Sauté squash and onions in butter until tender.
3. Whisk eggs, heavy cream, parmesan tapenade, pecorino, parmesan, and cheddar spread into a rich custard. Fold in the cooked squash and onions, and season to taste.
4. Pour into your baking dish, top with the crushed green olive flatbread mix and extra parmesan, and bake until bubbly and golden. Garnish with fresh herbs!

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