Claude Noir Uncorked

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

31/08/2026

Learning about the Perlage Champagne Preservation System—the secret many wine bars use to keep open bottles of champagne bubbly.

What do you use to preserve your bubbles at home?

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!

Enjoying the late-summer tomato harvest! 🍅 Roasted with relish over sautéed 🤗
20/08/2026

Enjoying the late-summer tomato harvest! 🍅 Roasted with relish over sautéed 🤗

Toured the iconic grounds of The Avon Flower House! What a treat 🤗 The Garden Conservancy
02/08/2026

Toured the iconic grounds of The Avon Flower House! What a treat 🤗 The Garden Conservancy

22/07/2026

These zucchini gingerbread muffins are one of my favorite ways to use up summer zucchini. Moist, perfectly spiced, and just sweet enough.

You’ll need:
• 1 cup all-purpose flour
• ½ cup old-fashioned oats
• ⅓ cup brown sugar
• ⅓ cup gingerbread sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp kosher salt
• 2 cups shredded zucchini (about 3 medium zucchini)
• 2 large eggs
• ⅓ cup extra virgin olive oil

Directions:
1. Preheat your oven to 350°F.
2. Shred the zucchini using a Cuisinart fitted with the shredding attachment or a box grater. Transfer the shredded zucchini to a cheesecloth or clean linen towel and let it rest for about 15 minutes. Then squeeze out as much excess moisture as possible.
3. Whisk together the flour, old-fashioned oats, brown sugar, gingerbread sugar, baking powder, baking soda, and kosher salt.
4. In a separate bowl, whisk together the eggs, olive oil, and prepared zucchini.
5. Fold the wet ingredients into the dry ingredients until just combined. Don’t overmix.
6. Lightly oil an ice cream scoop, then use it to portion the batter into a greased muffin tin. The batter will make 9 muffins.
7. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

They’re perfect as-is, but a drizzle of sweetened condensed milk takes them into carrot cake territory and makes them feel more like dessert than breakfast. Highly recommend.

05/07/2026

No Soak Instant Pot Black Eyed Peas! These are the creamiest, most flavorful black-eyed peas I’ve ever made.

Sauté a medium onion until golden, add a pound of smoked neck bones, then a pound of rinsed black-eyed peas. Pour in 5 cups of water, a heaping tablespoon of chicken bouillon, a teaspoon smoked paprika, a teaspoon Creole seasoning, a half teaspoon black pepper, and two bay leaves. High pressure for 35 minutes, natural release 15. Perfectly tender, buttery beans that hold their shape. Topped with green onions and microgreens over rice.

Cooling off by the Sound with oysters every way!🦪
01/07/2026

Cooling off by the Sound with oysters every way!🦪

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