Salmon with Miso Tahini Sauce with Christy Velasquez

Classic Breton crêpes are made with nutty buckwheat flour and, in this recipe, are filled with a simple, vegetarian combo of spinach, goat cheese, and eggs. Emily offers a few options both to serve in and after this delicious dish, while Caroline extols the virtues of a white wine that couldn't be happier with chèvre.


Spinach, egg, & goat cheese crêpes recipe:

2 eggs
Goat cheese
1/2 cup Buckwheat flour
Water
Salt to taste
1 to 2 cups of spinach to cook


Olive oil or butter for the pan
Add water and a dash of salt to the flour until it has a pancake like batter
Heat the pan and pour the batter to create the crepes/pancakes
Wait until there are bubbles/holes and flip to the other side
Once all crepes are made, cook the eggs sunny side up and the spinach
Place the eggs and spinach on top of the crepe and then add goat cheese to your liking
Salt and pepper to taste et voilà !



Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/


Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.Â

Salmon with Miso Tahini Sauce served with Cucumber and Carrot Salad and Sushi Rice with Christy Velasquez

The Asian influences in this salmon with miso, sesame, and rich tahini pave the way for some pretty interesting pairings. Caroline deviates from the default of most Western sommeliers for a new, intriguing wine selection, while Emily chooses a cheese with a surprising plant-based heart.


Cucumber and Carrot Salad:
4 large cucumbers thinly sliced
1 cup shredded carrots
2 tbsp rice vinegar
1 tbsp sugar
Pinch of salt

Miso Sauce:
1 tbsp white miso
2 tbsp tahini
1 tbsp soy sauce
½ tbsp sesame oil
1/2 tsp ginger
½ tsp garlic
½ tbsp black and white sesame seeds

Sushi Rice:
1 cup sushi rice
1 tbsp rice vinegar

4 salmon fillets
2 tbsp canola oil

In a medium-size pot over medium heat, boil water and cook the sushi rice. Once the sushi rice has cooked, drain and strain the excess water and drizzle the rice with rice vinegar and mix.

Cucumber Salad:
In a small bowl, mix the sliced cucumbers, shredded carrots, rice vinegar, sugar, and salt and set aside.

Miso Tahini Sauce:
In a small bowl, mix the white miso, tahini, soy sauce, and sesame oil.

In a medium size saute pan add the canola oil and once hot, add the salmon skin side down and cook for about 5 minutes and gently flip the same and sear the other side for about 3-4 minutes or until cooked through.



Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/


Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Joanna Ferrell's comfort food pasta e fagioli is rich and flavorful – and it demands just as much oompf from this week's pairings. Both Emily and Caroline are taking their inspiration from Italy, albeit with choices even Italophiles may not yet have encountered.

Recipe:
2 medium yellow onions, diced small
4 stalks celery, diced small
4 carrots, diced small
3 tbsp tomato paste
2 cans cannellini beans, drained/rinsed
2 cloves garlic, pressed
6-8 cups chicken stock
1 cup uncooked small pasta (small shells/ditalini)
Salt and pepper to taste
Olive oil

In a soup pot, heat olive oil over medium heat (2 tbsp, give or take) add onions, celery and carrots (generously season with salt and pepper), sautéing until onions are translucent, add garlic, cooking for another minute. Stir in tomato paste, cook for another minute. Add drained cannellini beans, stirring carefully until all ingredients are combined. Add chicken stock, and bring to boil. Add pasta and cook until al dente, (or cook pasta separately, boiling soup for 12 minutes, adding pasta when ready to serve). Serve with grated Pecorino Romano (aged at least 9 months), or a 24-36 month Parmigiano Reggiano.



Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/


Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Rich and hearty, this farro soup from Denise Powers demands just as personality-driven a cheese. Emily's choice is bright orange – but not for reasons you'd think! Caroline, meanwhile, goes for a Southern French red with a ton of herbaceousness.


Zuppa di farro, farro soup, soup d’épeautre recipe:
Ingredients

1 c of dried borlotti beans
3/4 c of farro (spelt), rinsed
3-4 pieces of pancetta (in France, I use lardons in a pinch); vegans can drop this altogether
1 carrot, diced
1 onion, diced
1 branch of celery, diced
1 clove of garlic, minced
1 fresh sprig of rosemary, minced
6 sage leaves, minced 
1 good sploosh of tomato paste (if I have those 70 ml cans, I use the whole can; otherwise, a rounded tablespoon)
1 pinch of ground cloves
2 pinches of ground cinnamon
a generous grating of fresh nutmeg (a teaspoon)
a palmful of dried marjoram
salt
olive oil (for cooking)
olive oil (for drizzling--optional)

Cook the beans until tender in a litre or so of water. You can soak them overnight and then cook the next day for 2-3 hours or cook them in a pressure cooker for about 45 minutes (15-minute slow release). 

Strain the beans and reserve the cooking liquid. Puree about half the beans (I use a stick blender or just mash them up until it's mostly mush with some whole beans or bean pieces still recognizable). Set aside.

In a heavy-bottomed stock pot, sauté the pancetta in olive oil to render the fat, then cook the veggies, garlic, sage, and rosemary until soft and fragrant, about 10-15 minutes. Add the tomato paste and blend thoroughly with the veggie mixture, allowing all the flavors to meld for about 5 minutes. Then add the beans and some salt, mixing thoroughly so that it's all a kind of pinkish paste. Cook for a couple more minutes.

Add the bean cooking liquid, the dry spices and the marjoram. Stir thoroughly until the mixture has an even consistency. Add water if necessary. Bring to a boil, then reduce the flame to a simmer and add the farro. Cover and cook until the farro is soft, about 30 minutes if you're using pearled farro, closer to an hour if you're using the whole grain version. 

Add salt and pepper to taste. Finish with a dash of nutmeg and serve with a drizzle of olive oil (infused with pepperoncini for a kick)

This is even better the next day when the flavors have had time to set. Add water as necessary to reheat. It also freezes well.  



Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/


Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

A French cold-weather staple, beef bourguignon has conquered the hearts of many from Burgundy and beyond! Christian Holthausen's recipe uses headier (and cheaper) Languedoc wine. Emily opts for two possible pairings – one from Burgundy and one from the North – while Caroline stays true to tradition.


Recipe
For 6 people:
4lbs of beef shoulder. It’s cheap and fatty and needs to be cooked for several hours - and then it’s delicious.
A few strips of bacon cut into small pieces.
Carrots cut into small rondelles.
Button mushrooms.
A handful of shallots, cut into small pieces.
A bottle of red wine from the Languedoc.
Laurel, thyme, parsley, salt, pepper, and/or whatever you have hanging out in the pantry. 
Brown the bacon quickly in a big pot then throw in the beef and brown it in the bacon fat. Add the wine and all of the other ingredients and bring to a boil then reduce to the lowest heat possible and let everything simmer for approximately 4 hours. Be cool. Relax. It’s a plat en sauce. 
If you need a thicker sauce, you can add a dash of flour or cornstarch (gluten-free) in the middle of the cooking process but it’s not really necessary. 



Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/


Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Pairing French cheese and wine with enchiladas verdes simply will not do! Emily is opting for an organic California cheese with a bit of a kick, while Caroline takes us to a little-known underdog wine region for a white wine perfect for pairing with this slightly spicy, super comforting casserole.


Enchiladas Verde recipe from Damn Delicious:
https://damndelicious.net/2019/03/01/green-chicken-enchiladas/



Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/


Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

When there are four different soups on the menu – a mix of both creamy and tomato-based – and you want one wine (and one cheese) to rule them all, what's a girl to do? Here to help Madeline pair cheese and wine with her mom's famous pre-holiday soup night are Emily and Caroline, each armed with a secret choice that will tie the whole evening together.



Mushroom soup recipe:
2 onions, chopped
6 ribs celery, chopped
2 carrots, chopped
2 tablespoons butter
2 tablespoons olive oil
1 pound mushrooms, chopped (a mix of white button, cremini, and porcini)
2 tablespoons Cognac
1 3-ounce packet dried mushrooms, rinsed and soaked in warm water until soft
1 bay leaf
32 ounces chicken stock
1 cup heavy cream
Salt and pepper

Sauté the onions, celery, and carrots in the butter and oil. Add the mushrooms and sauté until browned. Deglaze with the Cognac, then add the dried mushrooms and their soaking liquid, bay, and chicken stock. Season to taste with salt and pepper, and simmer for 30 minutes. Cool slightly and remove the bay leaf, then purée with an immersion blender until smooth. Add the heavy cream, season to taste with salt and pepper, and reheat until warm. Serve hot.



Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/


Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.

Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi.

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Forest Collins is a cocktail expert and a kitchen whiz. She's asking for help choosing wine and cheese for a recipe that hails from far beyond France's borders. Her Pad Thai offers the perfect blend of sweet, savory, and sour flavors. Both Emily and Caroline are looking at the herbal notes present in this classic dish for inspiration in their pairings.

Ingredients
200 grams 5ml rice noodles
80 ml water
80 ml fish sauce
teaspoon tamarind paste
teaspoon red curry paste
1 cake of palm sugar (it usually comes in little hard cakes, otherwise, 1/3 cup of palm sugar or a brown sugar)
3 handfuls beansprouts
coriander
spring onions
10 - 12 shrimp
1/2 cup of peanuts roughly chopped
2 eggs
2 cloves garlic chopped
tofu (optional)
vegetable oil
Lime wedges (for garnish and juice)

Recipe
Put palm sugar cake, water, tamarind paste, curry paste and fish sauce in a pan and heat until all mixed together and sugar melted. 
Put noodles in a large bowl with warm water and let sit an hour until they are soft
Heat a couple of tablespoons of vegetable oil in large pan or wok
Add noodles and fry them until they cook a bit (3 minutes) They will start to stick together a bit, but don't worry, they will come apart when you add the liquid
Add chopped garlic and let cook a bit.
Start adding the sugar/water/paste/sauce liquid and moving the noodles around so they loosen up
Add the eggs and let them sit and cook a bit and then break them up and mix around with the noodles
Add the shrimp and let them cook through 
Add a handful of sprouts and let them cook a bit

NOTE: it is better to do the above in two batches, but I'm lazy and do it all in one and it works okay

Take four bowls or plates and at sprouts to each one
Top with the noodle mixture
Top with spring onions, coriander, chopped peanuts, and a lime chunk

You might have to work with the recipe a few times to get your timing and pans right. It works differently for me with different pans.


Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/


Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Culinary tour guide and concièrge Marie Alicia DeGross shares her recipe for a classic of Caroline's home of Lyon: salade Lyonnaise. With thumb-sized hunks of bacon and a perfectly poached egg that makes the ideal dressing for the bitter frisée, both Emily and Caroline share local pairings (and chat brains, banana-flavored candy, and more.)


Mille Mercis Marie’s version of the traditional “Salade Lyonnaise”

Ingredients
Salad
1 head of “frisée lettuce”
200g of smoked pork belly (ask the butcher to slice the pork belly and then to cut it into thick “lardons”)°
2 soft boiled eggs (if 1 person, 1 egg)
Homemade pan-buttered croutons cut into medium sized cubes (preferably stale “pain de mie” but if you don’t have that on hand you can use a stale white baguette de tradition (not a baguette ordinaire which has less flavor)
Pinch or two of Fleur de sel or to taste°°
Freshly ground black pepper to taste°°
Unsalted butter (2-3 tablespoons)

°I prefer boucherie “Bidoche” on Rue Jean Pierre Timbaud in Paris’s 11th arrondissement
°°I prefer Roellinger on Rue Saint Anne in Paris or Cancale

Vinaigrette
Olive oil
Dijon mustard, less than a half of teaspoon
White wine vinegar, red is fine if you don’t have white
Very thinly sliced fresh parsley (as much as you’d like)

Allons-y
Pre-make your pan buttered croutons (the day before or the day of), you do not need to add these to the salad hot. Add parsley. Salt and pepper as needed.
For your vinaigrette, in a small bowl, mix in your olive oil and white wine vinegar together then add less than a half teaspoon of Dijon mustard (not the one with grains). Mix until all ingredients combined
Add frisée lettuce to a large mixing bowl
Add the croutons
Add a pinch or two of fleur de sel
Grate a very small amount of fresh ground black pepper
Mix in the vinaigrette
Soft boil your eggs at the same time you pan fry the lardons until they start caramelizing, do not remove the grease from the pan
Add hot lardons and the grease to your bowl of salad, mix well
Let sit for 1 minute and add the salad with the lardons to separate bowls
Add 1-2 soft boiled eggs to the top of each salad
Serve and allow each person to mix the soft boiled egg to their heart’s content into their own salad (this is key!)
Serve with baguette de tradition and soak your bread in the remaining grease, egg and vinaigrette once your salad is gone

Serves 1-2 people, double the recipe for 3-4

Note: cook the lardons and soft boiled eggs almost simultaneously. This is a warm salad and is meant to be eaten as such


Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/


Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

This week’s recipe features artichokes with spiced chickpea pancake and za'atar coconut yogurt dip by Sasha. Emily follows this delightful Mediterranean-inspired plant-based dish with a vegetarian cheese from Wales, while Caroline explores bright, vegan white options that won't steal the show. Have a vegan wine or cheese you think our hosts will like? Send us a voice message to hello@parisundergroundradio.com and they’ll try it live on air!

Artichoke: 
*Trim and steam for approximately 20 minutes with 1-3 dried bay leaves and sea salt.
Drizzle with evoo to serve.


Chickpea Pancake:
¼ cup garbanzo bean flour 
⅛ tsp turmeric
⅛ tsp za’atar [to taste, or sub dried herbs of choice]
½ tsp psyllium husk [optional, for thicker texture & extra soluble fiber]
1 Tbsp evoo
1 pinch each sea salt & black pepper
¼ cup warm or room temp h2o [add or subtract to desired consistency, until it creates a pancake-like batter]
*Whisk together and pan fry in ghee, coconut oil, or sesame oil.


Coyo Dip:
¼ cup Abbot Kinney’s Greek-style coconut yogurt [I recommend Anita’s coyo if you’re in the states]
¼ tsp za’atar [to taste]
¼ - ½ tsp gomasio
½ Tbsp evoo
½-1 tsp lime juice [to taste]
*Whisk together until well combined in a blender, food processor, or with a fork.


Alternate Vegan Dips:
Swap yogurt of choice for soaked & pitted black olives.
Add chopped parsley & blitz into a chunky tapenade.
or - Blend tahini with evoo, lime, s+p.



Find Us Online
Website: https://www.parisundergroundradio.com/cheztoi
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/


Credits
Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


Music Credits
Theme music by “A Night Alone” by TrackTribe
https://www.youtube.com/watch?v=HIcecTd3dTI


About Us
Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
 
Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!