What to Eat While You're Drinking Champagne, You Fancy Person, You
Champagne Is a Chameleon
With that telltale “pop,” opening a bottle of Champagne signals it’s time to celebrate. But why save this sparkler for special occasions? Lucinda Scala Quinn, food executive editorial director, pairs Champagne and sparkling wines with spicy dinners and even with simple breakfasts.
“It’s like a little black dress,” she says. “Dress it up tonight with jewels and an updo and wear it with your Hunter boots tomorrow. You mustn’t think about Champagne being just one way.”
Photo Credit: Martha Stewart Cooking School
Spice Is Nice
“I love to have Champagne with spicy Thai or Mexican,” Lucinda says. “There’s something about the effervescence that cuts through the spice.” See for yourself what bubbles can do when paired with this spicy pad thai.
Pad Thai Classic Stir-Fried Noodles
1 teaspoon sugar
2 tablespoons tamarind concentrate
2 tablespoons soy sauce
2 tablespoons Thai fish sauce
4 tablespoons peanut or safflower oil
2 to 3 garlic cloves, minced
2 to 3 ounces pressed tofu, cut into 1/4-inch slices, then into 1 1/2-inch pieces
3 large eggs, lightly beaten
8 ounces dried rice stick noodles
8 ounces bean sprouts, rinsed and drained (about 4 cups)
3 scallions, trimmed, flattened with the side of cleaver, and cut into 1 1/2-inch pieces
1 tablespoon dried shrimp, chopped
1 tablespoon salted radish (optional)
1 cup dry-roasted peanuts, coarsely chopped
1/2 cup fresh cilantro leaves
Condiments, such as cayenne pepper, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges and Thai Chile-Vinegar Sauce, for serving
1. Toss pork with sugar in a small bowl to mix. Combine tamarind concentrate, soy sauce, and fish sauce in another small bowl.
2. Preheat a 14-inch carbon-steel wok over medium-high heat until very hot. Add 2 tablespoons oil and swirl to coat sides and bottom. Cook garlic, turning over with a wooden spoon until golden, about 15 seconds.
3. Add pork, spreading into a single layer and cook until golden on all sides, about 1 minute. Add tofu and sear, pressing it against the sides of the wok, 10 to 20 seconds. Remove to a plate; set aside.
4. Season eggs with salt and pour into wok. Cook until the eggs start to set, about 1 minute. Using a spatula, cut into large pieces, and transfer to a shallow bowl or plate.