7 Weeknight-Worthy Recipes Starring Norwegian Salmon
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Every student was greeted with flowers on their desk. Our tuition dollars at work!
Sautéed spinach in the college cafeteria.
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Marqués de Cáceres Reserva + Paella de Pato
test This pairing is the epitome of the intersection of time and patience. Both Marqués de Cáceres Reserva and paella scream celebration, but aren’t something to whip up on the fly. Paella is one of those dishes that offers endless possibilities based on what’s available. Here, Chef David Viana adds his own twist. Studded with hunks of duck confit and chorizo, the rice is simmered in duck stock and sofrito until cooked through. Perhaps the best part of this classic dish is the crispy bits of rice that line the bottom of the pan and get scraped up to ensure crunch in every bite. Before serving, ribbons of and seared duck breast sit atop the paella. Such a rich dish calls for a wine that can hold its own, like the Reserva. Notes of vanilla are the first that come to mind when sipping before being greeted with flavors of clove and coconut.
Marqués de Cáceres Reserva + Paella de Pato
This pairing is the epitome of the intersection of time and patience. Both Marqués de Cáceres Reserva and paella scream celebration, but aren’t something to whip up on the fly. Paella is one of those dishes that offers endless possibilities based on what’s available. Here, Chef David Viana adds his own twist. Studded with hunks of duck confit and chorizo, the rice is simmered in duck stock and sofrito until cooked through. Perhaps the best part of this classic dish is the crispy bits of rice that line the bottom of the pan and get scraped up to ensure crunch in every bite. Before serving, ribbons of and seared duck breast sit atop the paella. Such a rich dish calls for a wine that can hold its own, like the Reserva. Notes of vanilla are the first that come to mind when sipping before being greeted with flavors of clove and coconut.
Marqués de Cáceres Reserva + Paella de Pato
This pairing is the epitome of the intersection of time and patience. Both Marqués de Cáceres Reserva and paella scream celebration, but aren’t something to whip up on the fly. Paella is one of those dishes that offers endless possibilities based on what’s available. Here, Chef David Viana adds his own twist. Studded with hunks of duck confit and chorizo, the rice is simmered in duck stock and sofrito until cooked through. Perhaps the best part of this classic dish is the crispy bits of rice that line the bottom of the pan and get scraped up to ensure crunch in every bite. Before serving, ribbons of and seared duck breast sit atop the paella. Such a rich dish calls for a wine that can hold its own, like the Reserva. Notes of vanilla are the first that come to mind when sipping before being greeted with flavors of clove and coconut.