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Recipes provided by Marcia Josephs
March 30, 2007
- Elk Cove Vineyards 2005 Pinot Noir
Veal Chops Saute
Serves 4
1 cup of milk
4 Veal rip chops, about 1" thick
Flour for dredging
Salt and freshly ground black pepper
3 Tablespoons butter
6 Tablespoons dry white wine
1 teaspoon lemon juice
1/4 cup firm butter
Minced parsley
1. Put the chops in a large plastic bag with the milk. Soak the chops overnight, turning a few times. Remove from the milk.
2. Dredge the chops with flour seasoned with salt and pepper. Heat the butter in a heavy skillet, add the meat and brown on both sides.
3. Reduce the heat to low, cover the pan and cook about twenty minutes. Turn the chops two or three times. Transfer to a hot platter and keep warm.
4. To the juices in the pan add the white wine. Reduce by cooking uncovered over fairly high heat two or three minutes. Add the lemon juice.
4. Add the firm butter to the sauce in little curls, swirling the pan to incorporate the butter without its melting rapidly.
5. When the butter has barely melted, pour the sauce over the chops and sprinkle with minced parsley.
March 23, 2007
Angel Hair All' Amatriciana
Serves 4
3 cups of partially drained coarsely chopped tomatoes
1 Tablespoon olive oil
1 pound pancetta, cut into pieces 1/4 inch thick, 1 inch long
1 cup diced onion
1 cup white wine
2 Tablespoons minced fresh chili pepper, remove seeds
1 teaspoon dried red pepper flakes
1 cup sliced fresh basil leaves
1 cup finely grated Pecorino Romano
1 teaspoon kosher salt
1/2 t black pepper
1 pound Angel Hair pasta
1. Heat olive oil over medium heat, add pancetta, stirring until pancetta is crisp, about 15 minutes. Remove pancetta with a slotted spoon and set aside.
2. Pour off all but about 2 tablespoons of fat from the pan. Add the onions and cook over medium heat until golden, about 5 mintues, Pour in the white wine, and reduce by 3/4. Add the tomatoes, chili pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring occasionally with a wooden spoon.
3. Add the reserved pancetta, basil and 3/4 of the Pecorino Romano. Season with salt and pepper. Simmer for an additional 15 minutes, stirring occasionally to prevent the cheese from sticking to the bottom of the pan.
4. Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook the pasta al dente. Toss with the sauce. Transfer to a warmed bowl, and serve, sprinkled with the remaining cheese.
March 16, 2007
Succulent Lamb Chops with Honey Mustard and Rosemary
Serves 4
8 Loin lamp chops cut 1" thick
3 Tablespoons of honey mustard
1 teaspoon curmbled rosemary
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1. Preheat broiler or barbeque grill to high.
2. In a small bowl, blend together honey mustard, rosemary, garlic, salt, and pepper. Spread over both sides of the lamb chops. Let stand at room temperature for at least 15 minutes before cooking.
3. Place chops 4 - 6 inches from the heat and grill or broil, turning once, until browned ourside but still pink and juicy inside--no more than a total of 10 minutes.
March 9, 2007
Seared Filet Mignon with Blue cheese and Sweet & Spicy Walnuts
Serves 4
4 8-oz. filet mignons
1 cup Blue Cheese crumbles
1 cup Sweet & Spicy walnuts (recipe below)
Juice of 1 lemon
1 cup demi-glaze*
1/2 cup butter
salt and pepper to taste
* Demi-glaze is a combination of beef or veal stock and Madeira or sherry, which is reduced by half. The common alternative is a stock quickly thickened with cornstarch. You can also buy it pre-made in grocery stores.
1. Season the filets with salt and pepper. Preheat oven to 400 degrees.
2. Heat a cast irom skillet to very hot. Add a tiny bit of olive oil to the pan, swirl to coat the bottom of the pan, and add the filets. Sear until well carmelized on both sides, and then finish cooking the the oven to the desired temperature. Use a meat thermometer. For medium rare, remove meat from oven when thermomether reaches 130 degrees because it will continue to cook.
3. Gently mix the sweet and spicy walnuts and blue cheese together and divide evenly on top of the filets. Return the filets to the oven just until the cheese is melted.
4. Arrange the filets on a serving platter. Deglaze the cooking pan with the lemon juice, scraping all the brown bits up from the bottom of the pan. Add 1 cup of demiglaze. Whisk in the butter quickly and remove from the heat. Season if necessary with salt and pepper.
Sweet and Spicy Walnuts
4 servings
1 lb. walnuts, halves and pieces
2 egg whites, lightly beaten
1/2 cup granulated sugar
3 Tablespoons cayenne pepper
1. Toss walnuts with egg whites. Mix sugar with cayenne pepper and toss wit the walnuts and egg whites.
2. Spread walnuts on a baking sheet that has been sprayed with cooking oil. Bake at 350 degrees for 10 - 12 minutes.
March 2, 2007
- Provenance Sauvignon Blanc
Pepper Crusted Monk Fish with Red Pepper Relish Sauce
Serves 4
2 pounds of Monk Fish cut into 4 pieces
1-1/2 rounded tablespoons of mixed whole peppercorns
4 Tablespoons olive oil
2 rounded Tablespoons flour
1 t salt
Relish Sauce
2 medium red peppers, deseeded and cut into strips
2 medium tomatoes, peeled
1 large clove garlic, peeled
3 anchovy fillets, chopped
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
salt and pepper
parsley sprigs for garnish
1. Make the relish first by heating the oil in a medium saucepan until very hot.
2. Add red pepper strips and saute until browned at the edges. Add tomatoes, whole garlic clove, and choppped anchovies. Stir. lower heat to lowest setting and gentrly cook for 25 minutes. Stir it a couple of times.
3. Put mixture in a food processor and blend to a coarse puree. Season to taste with salt and pepper. Empty mixture into a serving bowl and stir in the balsamic vinegar. Set aside.
4. Crush the peppercorns with a mortar and pestle (or between two pieces of plastic wrap with a rolling pin). Place in a small bowl. Add flour and salt.
5. Heat oil very hot in a frying pan. Dip each piece of fish in the flour and peppercorn mixture, pressing them gently on all sides to get an even coating.
6. Fry the fish in two batches, 2-3 minutes on a side until they're nicely browned.
7. Top with 2 tablespoons of relish sauce and a sprig of parsley. Pass the rest of the relish sauce separately.
February 23, 2007
- Mer Soliel Silver, Chardonnay
Insanely Easy Scallops
Serves 4
15 or so Rosemary and Olive Oil flavored Triscuits
1-1/2 pounds scallops
1 stick of butter, melted
3T Chardonnay, or dry white wine
1T Lemon juice
1t dried red pepper flakes
Chopped parsley for garnish
Heat oven to 350 degrees. Grease an 8X8 baking pan. Place crackers in a medium bowl and finely crush with your hands. Add scallops to the crumbs and gently toss until lightly coated. Place scallops in baking pan. In a separate bowl, combine melted butter, wine, lemon juice, red pepper flakes; pour over scallops. Bake until scallops are light golden brown, about 20 minues. Garnish with chopped parsley. Serves 4.
February 16, 2007
- The Burning Bird Pale Ale - Sonoran Brewing Co.
Beef Kebabs with Honey Chile Glaze
Serves 4 - 6
1-1/2 pounds of top sirloin cut into 1" cubes
1 bell pepper (any color) cut into 1" squares
1 onion cut into 1" pieces
24-30 cherry tomatoes
Marinade
1/2 cup of red wine
1/4 cup olive oil
1 onion, thinly sliced
1 teaspoon pepper
4 cloves of garlic, crushed
2 serrano chiles, seeded and coarsely chopped
1 bay leaf
Honey Chile Glaze
2 Tablespoons honey
1 Tablespoon orange juice
1/2 teaspoon ancho chile power
1. Mix the marinade ingredients together in a heavy plastic bag and add the beef. Make sure the beef is coated with the marinade, then refrigerate overnight.
2. Mix together in a small bowl all ingredients for the glaze, stir well, and set aside.
3. Remove marinated meat from refrigerator and thread on skewers alternating the meat, onions, tomatoes and peppers. Brush skewers with Honey Chile Glaze.
4. Heat barbeque to medium heat and cook about 4 minutes per side then another 3-4 minutes until vegetables are slightly charred.
OR
Broil in preheated broiler for 3-4 minutes per side. Be careful not to overcook.
February 9, 2007
- Vertex, a Bordeaux style red blend from the Gabrielle Collection, Napa Valley OR
- Barbera OR
- Beer
Western Award-Winning Meaty Chili
Serves 8
1/2 pound dried pinto beans, washed
6 large onion, chopped
4 large green or red peppers, chopped
4 cloves garlic, finely minced
1/4 cup corn oil
1/2 cup chopped fresh parsley
1 28-oz. can tomatoes, drained
2-1/2 pounds beef chuck roast, cut in 1/2 inch pieces
1-1/2 pounds lean pork butt, cut in 1/2 inch pieces
1/3 cup chili powder
2 Tablespoons chopped, seeded green chilies
1 Tablespoon salt
1-1/2 teaspoons freshly ground pepper
2 Tablespoons cumin powder
In a 1-quart saucepan cover beans with water. Cover saucepan and cook for 1 hour or until beans are tender, adding water if needed. In a heavy kettle saute onions, green peppers, and garlic in oil until onions are transparent. Add remaining ingredients. Simmer, covered, for 1 hour; uncover and cook for at least 1/2 hour longer or until thick. May be frozen and reheated.
February 2, 2007
- Vouvray
- Beer (this is Super Bowl Sunday, after all)
King Ranch Casserole
Serves 6
1 3 to 4 lb. chicken
1 onion, finely chopped
2 cups shredded cheddar cheese (extra sharp)
1 package of 12 corn tortillas, torn into bite sized pieces
Sauce:
1 10-3/4 oz. can cream of mushroom soup
1 10-3/4 oz. can cream of chicken soup
1 10 oz. can Ro-Tel tomatoes (tomatoes with green chilies)
1/2 cup of chicken broth
Boil or roast whole chicken. Remove skin and debone. Or buy a roasted chicken if you're into convenience.
Prepare sauce: Combine cans of soup, Ro-Tel tomatoes and chicken broth. Mix well, set aside.
Grease a 9"x13" casserole dish. Line bottom with bite size pieces of chicken. Tear tortillas into bite size pieces, and layer 1/2 of them on top of the chicken. Then layer 1/2 of the chopped onion and 1/2 of the shreded cheese and 1/2 of the sauce. Repeat all layers, finishing with the remaining cheese on top.
Bake covered at 350 degrees for 25 minutes. Remove cover and bake an additional 25 minutes.
January 26, 2007
Garlic-Sage Port Wellington
Serves 6
3 lb. boneless pork roast
1 clove grarlic, minced
salt, pepper, sage
1 package Pepperidge Farms Frozen puff pastry
(2 pre-rolled sheets)
2 t. Dijon mustard
1 t. caraway seeds
1 egg, beaten
1 cup chicken broth
1T flour (use more if you like a thicker gravy)
1. The night before, or early in the day, rub minced garlic over pork and season with salt, pepper, and sage in amounts according to your taste. Insert meat thermometer and roast in 350 degree overn until thermometer indicates meat is done. Remove from oven and chill
2. Add 3/4 cup broth to roasting pan. Mix well and strain. Place in container in refrigerator to let grease rise and skim it off.
3. Several hours before serving time, remove the pork roast from refrigerator and cut strings--roast will stay in shape.
4. Defrost puff pastry (1 sheet) and roll dough out large enough to encompass roast. Spread pastry with mustard and sprinkle with caraway seeds. Lay chilled roast on pastry, wrapping the pastry tightly around the meat, and seal well. Prick in several places to allow steam to escape. Brush entire pastry with beaten egg. Place pastry covered roast in refrigerator until 35 minutes before serving time.
5. Bake pastry-wrapped roast in 375 degree oven for 30 minutes.
6. Dissolve flour in remaining stock. Stir into strained broth and bring to a boil, stirring constantly.
7. Slice roast at the table, passing the sauce.
January 19, 2007
French Onion Soup
Serves 6
4-5 onions, thinly sliced (about 1-1/2 lb)
2 T olive oil
4 T butter
2 cloves of garlic, crushed
1/2 t sugar
8 cups beef stock
1-1/4 cups dry white wine
2 T Cognac
salt and pepper
Croutons
French baguette cut into six 1" diagonal slices
1 T olive oil
1 - 2 cloves of crushed garlic
8 oz. Gruyere cheese, grated
1. Make croutons first. Brush bread slices with olive oil and top with crushed garlic. Place under broiler for a few minutes until browned, turn and brown other side. Put aside.
2. Melt oil and butter in a large saucepan over high heat. Add onions, garlic and sugar. Cook for 6 minutes until the edges of the onions have turned dark.
3. Lower heat to the lowest setting and cook onions for about 30 minutes until they are a rich, nut brown and have carmelized on the bottom of the pan.
4. Add beef stock, white wine, seasonings, then stir with a wooded spoon to loosen the onions on the bottom of the pan and bring to a simmer. Turn down the heat to its lowest setting and gently cook for 1 hour.
5. Ladle into heat resistant soup bowls. Top with crouton. Sprinkle crouton with Gruyere and place under broiler for about a minute until cheese melts. Serve very hot!
January 12, 2007
- Reisling or a Gerwurtztraminer
Stuffed Cabbage in Tomato Sauce
Serves 4
10 large cabbage leaves
3/4 pound lean ground beef
3/4 cup cooked rice
2T finely chopped green bell pepper
2Tminced onion
1 minced clove garlic
1/2 t caraway seeds
1 t salt
1/4 t pepper
1 T vegetable oil
1 medium onion, thinly sliced
1 16 oz. can tomatoes
2 T cider vinegar
1 T sugar
1/3 cup apple juice
1. Shred 2 cabbage leaves and set aside. In a large pot of boiling water, cook remaining 8 leaves until slightly wilted, about 3 minutes; drain. As soon as they are cool enough to handle, trim off thick part of ridge on back of each leaf.
2. In a medium bowl, combine beef, rice, green pepper, minced onion, garlic, caraway seeds, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Mix well. Mound about 1/4 cup of the filling at the broad end of each cabbage leaf. Fold the sides in and roll up to close.
3. In a large flameproof casserole, heat oil over medium-high heat. Add sliced onion and cook, stirring frequently, until lightly browned, about 5 minutes. Add shredded cabbage and cook, stirring 2 minutes longer.
4. Add tomatoes with their liquid. Crush the tomatoes with a large spoon to break them up. Add vinegar, sugar and apple juice. Bring to a boil. Place cabbage rolls, seam side down, in sauce. Reduce heat and simmer, covered, until cabbage is tender and meat is cooked through. 40 to 50 minutes.
January 5, 2007
Orange Honey-Glazed Game Hens
Serves 4
2 1-1/4 lb. Cornish game hens, halved
1/4 cup orange juice
2 Tablespoons soy sauce
1 Tablespoon white wine vinegar
1 teaspoon honey
dash of powdered ginger
1. Preheat oven to 400 degrees. Place hens, skin side up, in a roasting pan. Roast for 30 minutes.
2. Meanwhile, in a small bowl,combine orange juice, soy sauce, vinegar, honey, and ginger. Blend well
3. Brush orange juice mixture over hens and roast 10 minutes longer, or until skin is browned and meat is cooked through with no trace of pink near the bone
December 29, 2006
Easy Rosemary and Pepper Crusted Pork Tenderloin
4 - 5 servings
1T cracked black pepper
1-1/2 teaspoons of dried rosemary
3/4 teaspoon of kosher salt
3/4 teaspoon of fennel seeds
1-1/2 pound pork tenderloin
Cooking spray
1. Preheat oven to 425 degrees
2. Combine the first 5 ingredients in a plastic baggy and crush with a rolling pin. Rub over pork.
3. Bake at 425 degrees for 30 minutes, or until a thermometer registers 160 degrees. It will be slightly pink.
December 22, 2006
Recipes
Smoking Bishop 15 servings
1 day 1 hour prep
5 unpeeled sweet oranges
1 large unpeeled grapefruit
1/4 lb sugar (YIKES)
30 cloves
2 bottles of strong red wine (1500 ml or 51 oz)
1 bottle of port wine (about 750 ml or 25.6 oz)
Wash the fruit and bake it on a foil lined baking sheet until they are pale brown, turning once.
Heat alarge earthenware bowl and add the fruit. Stud each fruit with five cloves.
Add the sugar and the red wine, and store covered in a warm place for about a day.
Squeeze the fruit to extract the juice, and strain into a saucepan.
Add the port and warm thoroughly, but don't boil.
Serve in heated glasses.
Note: There are many suggestions for variations in this recipe, including the addition of star anise and cinnamon sticks.
Tom and Jerry Serves 10 Compliments of COPIA
3 eggs, separated, 4 tbsp. powdered sugar, 10 1/2 oz brandy, 10 oz bourbon or dark rum,
8 cups milk, freshly grated nutmeg
Whisk egg whites in a large bowl until foamy, while whisking, gradually add 2 tbsp sugar until stiff peaks form. Separately, whisk egg yolks with remaining sugar and 1 tbsp. brandy until thick and pale yellow. Fold whites into yolks, and refrigerate until ready to use. Heat milk in a large saucepan over medium heat until small bubbles appear. Reduce heat and keep milk hot. Heat mugs or coffee cups. To each mug add 1 oz brandy, 1 oz bourbon, and a dollop of batter, then stir well. Fill with hot milk, then float a dollop of batter with a dusting of nutmeg on top.
December 15, 2006
Recipe Barbara Fenzl's Fabulous Recipe!!
Cream of Chayote Soup
Chayote squash has a very delicate flavor and tends to showcase the ingredients with which it is combined. So this soup has a hint of heat, the tangy, fresh flavor of cilantro and the richness of the cream. It's also the perfect first course for your vegetarian guests.
Makes 6 servings
Ingredients
1 tablespoon unsalted butter
1/2 cup diced onion
1 tablespoon finely chopped garlic
1 serrrano chile, seeded and finely chopped
2 chayote squash (1-1/2 pounds), peeled, cored and cut into 1/2-inch dice
Salt and freshly ground pepper to taste
2 cups vegetable stock
1/4 cup fresh cilantro leaves
1/2 cup heavy cream
Garnish:
1/2 cup heavy cream
1/4 cup chopped chives
Procedure
Heat butter in a medium saucepan over medium heat; add onion, garlic, and chile and cook until softened, about 5 minutes. Add chopped chayote squash, salt and pepper, and continue cooking, stirring, another 2-3 minutes. Add vegetable stock, bring to a boil. Lower heat, cover, and cook until squash is tender, about 20 minutes. Cool slightly and put mixture into a blender. Puree, add cilantro, and puree again. Return mixture to the saucepan and add the cream. Season with salt and pepper and heat to the desired temperature. Ladle the soup into bowls. Put the cream in a squeeze bottle; drizzle a little cream and some of the chives over each serving. Serve immediately.
December 8, 2006
Recipe
Poached Pears Serves 4
4 perfect Bosc pears (not completely ripe)
1/2 cup of raspberry pancake syrup
1. Peel pears leaving stems in tact
2. Place pears in a 2 qt. microwave save casserole dish and cover with lid.
3. Microwave on high for 4 minutes (or until tender)
4. Remove from casserole and drizzle with raspberry pancake syrup.
December 1, 2006
Recipe
Beef Stew Serves 5 - 6
1-1/2 t olive oil
1-1/2 pounds beef stew meat, cut into 1" cubes
3-1/2 c halved mushrooms
2 c carrots cut 1/2" thick
2 garlic cloves, minced
1-1/2 c beef broth
1 c dry red wine
1-1/4 t kosher salt
1/2 t dried thyme
1/4 t coarsely ground black pepper
2 cans stewed tomatoes
2 bay leaves
1/2 cup of cured black olives, pitted and sliced
1 T balsamic vinegar
1/4 cup chopped parsley
1. Heat oil in large heavy pan over medium high heat. Add beef, cook 5 minutes browning on all sides. Remove from pan.
2. To the pan add mushrooms, carrots, and garlic, cook 5 minutes, stir occasionally. Return beef to pan.
3. Stir in broth and next six ingredients, bring to a boil Cover, reduce heat and simmer 1 hour.
4. Stir in olives and cook 30 minutes longer. Discard bay leaves.
5. Stir in vinegar.
6. Serve sprinkled with parsley
November 24, 2006
- Any Cru Beaujolais (not Beaujolais Nouveau)
Recipe
Apricot Glazed Pork Chops Serves 6
6 1" thick pork chops
2 T flour
1 T Canola Oil
1/2 cup of dry white wine
1/2 cup Apricot Jam
1 t salt
1 t Worcestershire Sauce
1T lemon juice
t celery seed
Dash of Tabasco Sauce
1 t dried parsley
1. Lightly dredge pork chops in flour and quickly brown them in canola oil. Place the browned chops in a 9" baking pan.
2. In a small bowl, combine white wine, apricot jam, salt, Worcestershire sauce, lemon juice, celery seed, Tabasco and dried parsley.
3. Pour mixture over chops and cover tightly with foil. Bake at 375 degrees for 1 hour.
November 17, 2006
Recipe
Linguine with Shrimp Sauce Serves 6
1/3 cup extra virgin olive oil
1 small onion chopped
2 cloves of garlic, chopped
1 t. red pepper flakes
3 pounds raw extra large shrimp, peeled
1 10-oz can plum tomatoes peeled, chopped, drained well
2 T dry white wine
salt
1 lb. linguine
1. In a medium saucepan over low heat, warm the olive oil. Add the onion and fry gently, stirring frequently, until translucent, about 4 minutes, then add garlic and red pepper flakes for another minute.
2. Add shrimp and cook for 5 minutes. Add the drained tomatoes, wine and a little salt. Cook over moderate heat until the liquid evaporates, about 3 minutes. Keep warm over low heat.
3. Meanwhile, in a large pot, bring at least 6 quarts of salted water to a boil Add the linguine and cook until al dente, about 6 minutes. Drain and tip onto a warm serving platter.
4. Pour the hot sauce directly over the linguine, toss, and serve.
November 10, 2006
- Gloria Ferrer Blanc de Noirs Sparkling Wine
Recipe (Compliments of Gloria Ferrer Winery)
Grilled Prawns Wrapped in Pancetta Yield: 24 pieces
with Spicy Sundried Tomato Sauce
Ingredients:
24 Medium or large raw prawns frozen is fine, but dont buy pre-cooked prawns
24 Strips thinly-sliced pancetta or bacon applewood, maple, or other premium preparations are best
Sauce
1/2 c Onion, chopped
1 T Garlic, minced
2 T Olive oil
3/4 c Sundried tomatoes look for the soft kind packed in olive oil
1/4t Tabasco more if you like red hot, less if you want a mild sauce
2 T Vinegar
1 T Fresh basil you can substitute parsley if basil is out of season
Salt To taste
Advance Preparation:
1. Peel & devein prawns making sure not to pull off their tails. Keep refrigerated.
2. Separate pancetta or bacon into separate strips about 5" in length. Large or thick pieces can be trimmed smaller or pounded thinner.
3. Starting with the head, wind the pancetta strip around the prawn. Press the end of the strip into the last turn of the bacon and it will stick to itself. Refrigerate until ready for cooking.
4. Prepare the sauce ingredients by finely chopping the onion & garlic. Coarsely chop the sundried tomatoes and pull the basil leaves from their stems.
5. Begin cooking the sauce by sauting garlic & onion in olive oil until just translucent.
6. Then add the tomatoes, Tabasco, & vinegar. Cook for one minute, add basil leaves, and remove from heat. Cool briefly. Mix ingredients in a blender or food processor. Taste for salt and adjust. (Some sundried tomatoes are very salty, some are not.)
7. Refrigerate if using later, bring to room temperature when ready to use.
Final Preparation:
Prawns can be arranged individually on a broiler pan or baking sheet for the oven, or strung on skewers or in a hinged barbecue cage for the outdoor grill.
1. Preheat broiler or adjust outdoor grill to proper heat.
2. Broil/grill wrapped prawns on both sides until bacon is brown and crisped and prawns just cooked through. Do not overcook or prawns will be tough and dry!
3. Arrange on platter for service. Either drizzle the prawns with sauce or serve the sauce in a cup for dipping. Leave the tails on the shrimp and there's no need for toothpicks to pick them up.
November 3, 2006
- 2004 Holdredge Pinot Noir
Recipe
Crispy Roast Duck with Sour Cherry Sauce Serves 4
1 large 6 lb. duck
1 12 oz. jar of cherry jam (w/ high fruit content)
1/2 cup of dried sour cherries
2 cups red wine
Salt and pepper
2T dried sweet marjoram
1. Preheat oven to 425 degrees
2. Dry duck extremely well with paper towels. Set in refrigerator uncovered for up to a day to further dry off the skin of the duck. Prick all the fleshy parts of the duck with a fork so fat can escape. Rub sweet marjoram, salt and pepper inside the duck. Sprinkle salt and pepper on outside of duck. Place on rack in a roasting pan . Place pan on oven rack in the middle of the oven 425 degrees for 30 minutes
3. Turn oven down to 350 degrees and bake uncovered for 2 hours. Every 45 minutes remove excess fat from roasting pan.
4. Fifteen minutes before the duck is done, put dried cherries into the wine to soak.
5. Spoon 1 Tablespoon of the cherry jam into a sieve and strain it into a small bowl. Brush the glaze over the duck and return it to the oven.
6. Remove duck from the oven and place on a carving board to rest for 10 minutes.
7. Remove excess fat left in the roasting pan, then place the pan over medium high heat stirring in the wine and soaked cherries. Scrape all the base and sides of the pan to incorporate all the crusty bits. Turn the heat up, let it boil, and reduce it to about 2/3 of its original volume.
8. Whisk in 4 tablespoons of cherry jam, and allow to boil for a couple of minutes so that it reduces slightly.
9. Carve duck into 4 sections and spoon the sauce over each portion.
HOW TO CARVE A DUCK
Cut the duck vertically down the breast bone, then cut it horizontally across each half. Two pieces should have a breast and leg, two pieces should have breast and wing.
October 27, 2006
- Hook and Ladder Tillerman Red
Recipe
Steak Romantique Serves 2
1/2 cup dry red wine
2T finely chopped shallots
2 crushed sprigs tarragon
1T parsley
1t lemon pepper
2 filet mignons
1/4 c melted butter
3 egg yolks
1/4 c cream
1 bouillon cube dissolved in 1/2 c hot water
1t wine vinegar
1t Kitchen Bouquet
1. Heat first 6 ingredients in a saucepan until mixture is reduced by half. Remove from heat and cool.
2. Saute filets in 2 T butter over medium-low heat, turning frequently, until cooked. Salt and pepper to taste. Remove from heat when done.
3. Add 1/4 cup melted butter and 3 egg yolks to cooled mixture, and place in double boiler. Use a wire whisk to blend in cream, bouillon, wine vinegar, and Kitchen Bouquet.
4. Add mixture to pan with meat and juices, mixing well. Warm and serve.
October 20, 2006
- Cameron Hughes Chardonnay Lot 20
Recipe
Pear and Gouda Strata Serves 8
Cooking spray
10 slices of sturdy white bread
2 cups late harvest sweet Riesling or other sweet white wine
1/4 t salt
1/4 t black pepper
1 cup of shredded young Gouda (NOT SMOKED)
3 Bartlett pears, cored, peeled, sliced into 1/4" slices (apx. 4 cups)
3 cups milk
4 large eggs
1. Spray a 9X13" baking dish with cooking spray. Arrange 5 bread slices in bottom of dish in a single layer. Pour 1 cup of wine over the bread. Sprinkle with half of the salt and pepper. Top with 3/4 cup of the grated cheese. Arrange all of the pear slices over cheese. Repeat layers of bread, wine, salt, pepper, and cheese.
2. Combine milk and eggs in a bowl. Whisk well. Pour milk and egg mixture over the bread mixture. Let stand 25 minutes.
3. Preheat oven to 425 degrees.
4. Cover strata with foil, and bake at 425 degrees for 30 minutes. Uncover and bake an additional 25 minutes until golden brown. Let stand 10 minutes. Serve
October 13, 2006
- Davis Family Vineyard 2004 Pinot Noir
Recipe
Herbed Pork Chops with Onions Serves 4
4 pork loin chops, 1 inch thick
Salt and pepper to taste
1T dried sage, crumbled
2 T olive oil
4 large onions, coarsely chopped
1/2 cup dry white wine
2 T chopped fresh sage
1. Season pork chops with salt and pepper, then rub with the dried sage.
2. Heat the olive oil in a large heavy skillet over medium-high heat, then brown the pork chops on both sides3 to 4 minutes each side.
3. Reduce the heat to low and cook the chops uncovered, turning once, until cooked through, 20 minutes. Remove the chops from the pan and set aside.
4. Add the onions to the skillet, increase heat to medium high and cook stirring for 10 minutes.
5. Add wine and cook 5 minutes more, scraping up the browned bits on the bottom of the skillet. Season with salt and pepper and stir in the fresh sage.
6. Return the chops to the skillet and cover them with the onions. Cook until warmed through, about 5 minutes.
October 6, 2006
- Paradigm Cabernet Sauvignon
Recipe
Filet of Beef in Phyllo Pastry with Madeira Sauce
3 lb. trimmed filet mignon
salt
2T sweet butter
1/2 lb. mushrooms, minced
2 shallots, minced
1 package phyllo pastry
Preheat oven to 400 degrees. Rub salt on filet. In a skillet, sear the meat over high heat in sweet butter until browned and juices are sealed in. Set aside. In same pan, saute the mushrooms and shallots for 2-3 minutes. Set aside. Layer 12 pieces of phyllo pastry together, brushing each layer with melted butter. Spread half of the mushroom/shallot mixture on the pastry, then put the seared beef on top. Place the remaining mushroom/shallot mixture on top of the filet and fold the phyllo dough around the filet. Brush an additional 5-6 layers of phyllo with butter. Seal all edges by wrapping this additional pastry around the meat. Brush exterior with butter. Place in a buttered baking pan and bake for 40-45 minutes, until pastry is browned and flaky. Remove beef to a serving dish and serve with Madeira sauce.
Madeira Sauce
2 c beef stock 1 bay leaf
1/2 cup red wine 1/2 c Madeira wine
3 sprigs fresh parsley 2T flour
1 medium onion, chopped 3T soft butter
1 large carrot, sliced Salt and pepper to taste
Place the beef stock, red wine, parsley, onion, carrot and bay leaf in a 2-quart saucepan. Bring to a boil, reduce heat, and simmer rapidly for 20-25 minute or until the liquid is reduced to 1-1/2 cups. Strain the reduced stock into a 1-quart saucepan and add the Madeira. In a separate bowl, mix together the flour and butter. Over low heat, stir this mixture into the Madeira stock, add salt and pepper, and continue stirring until thickened. Serve with the filet.
September 29, 2006
- Davis Family Vineyard Russian River Chardonnay
Recipe
Chicken Paprikash
2 T. butter
1/2 c. onion, chopped
1 clove garlic, minced
2 T Hungarian paprika
1 t. salt
1 tomato, peeled and chopped
3/4 c. chicken stock
1 3-lb. chicken, cut into pieces
1/4 c. flour
1/4 c. light cream
1/2 c. sour cream
*In a heavy pan, heat the butter, add the onion and garlic and saute' until lightly browned. Add the paprika, salt, tomato and chicken stock.
*Add the chicken, cover and cook until tender, about 45 minutes. Add water or additional chicken stock, if necessary, to make 1 1/4 cups of broth.
*Add together and blend the flour, the light cream, and a little of the hot sauce from the pan. Slowly pour into the pan stirring until thickened.
*Add the sour cream and cook until heated through. Do not let boil! Serve over egg noddles, rice or spaetzle.
Recipes provided by Debbie J. Elder
December 30, 2005
Wines Reviewed
- Veuve Clicquot Champagne
- Iron Horse 2002 Wedding Curvee Sparkling Wine
- Louis Roederer NV Brut Premier Champagne
Recipe:
Gorgonzola-Stuffed Dates with Pancetta (provided by Chef James Porter)
12 oz. Gorgonzola, or other favorite Blue Cheese
24 thinly sliced pieces of Pancetta (or bacon)
24 Dates (or Prunes)
*Remove the pit from the dates and discard.
*Make a thin slice in each date, open the date and insert about 2 tablespoons of cheese. Spread the cheese inside the date. Close the date together and roll a slice of pancetta around the date.
*Heat in a 350 degree oven for approximately 5 to 10 minutes.
*Serves 24 pieces.
December 23, 2005
Wines Reviewed
- 2002 Chateau de Cruzeau Pessac-Leognan Grand Vin Bordeaux
- Mulled Spice Wine made with 2003 Erath Pinot Noir
Recipe:
Amaretto Flavored Biscotti Cookies
1 cup sugar
1 cup butter, softened
3 large eggs
1 tablespoon amaretto
3 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup almonds, coarsely chopped
*Preheat oven to 350 degrees. Place parchment paper on two baking sheets.
*Place sugar and butter in a larage bowl and mix until light and fluffy. Stir in eggs and amaretto.
*Combine dry ingredients, add to creamed mixture and mix well. Stir in almonds.
*With floured hands, divide dough into fourths. Shape each fourth into a log about one inch in diamater. Place two long logs on each pan.
*Bake in center and top rack of oven for 20 minutes. Switch pans after 10 minutes for even baking. Remove from oven, carefully place on cutting board, and slice diagonally into 3/4 inch slices. Rearrange slices, cut side down on pan and bake for 10 minutes. Switch pans after 5 minutes. Remove from oven, turn cookies and bake an additional 10 minutes, switching pans after 5 minutes. Watch carefully to avoid excessive browning.
*Cool on a wire rack and store in an airtight container.
*Makes 48.
Mulled Spice Wine
1 7.5ml bottle of Pinot Noir (or other red wine)
1/3 cup sugar
3 cinnamon sticks
6 cloves
2 oranges, sliced
1/4 teaspoon freshly grated nutmeg
1/2 cup Brandy
*Place all ingredients (except Brandy) in a saucepan. Stir to mix well. Simmer gently until warm. Do not allow wine to boil.
*Add brandy and simmer for a few moments. Strain and serve warm.
*Serves 6.
December 16, 2005
Wines Reviewed:
- 2002 Pirramimma Petit Verdot
- 2003 Twenty Bench Napa Valley Cabernet Sauvignon
Recipe:
Holiday Beef Tenderloin with a Red Wine-Peppercorn Sauce
1 3-pound beef tenderloin
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup, plus 2 tablespoons butter
4 shallots, peeled and finely chopped
2 teaspoons flour
1/3 cup Sherry
1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
1 1/2 cups beef broth
3 tablespoons beef demi-glace (available at a specialty food store)
3 tablespoons coarsely cracked pink peppercorns
1 tablespoon green peppercorns in brine, drained and coarsely chopped
*Preheat the oven to 425 degrees. Season beef with salt and black pepper. In a large oven-safe skillet, heat oil and 1 tablespoon butter over medium-high heat. Add tenderloin and brown on all sides, about 5 minutes. Transfer the skillet to the oven and roast for 40-50 minutes or until an instant-read meat thermometer inserted into the thickest portion of the roast registers 130 degrees for medium rare.
Sauce:
Heat a medium skillet over medium heat. Melt 1/4 cup butter in the skillet. Add shallots, stir occasionally, and cook until shallots are golden brown (about 3-4 minutes.)
*Add the flour to the shallots and cook for 1 minute. Add the Sherry and beef broth. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, until liquid is reduced by half (about 15 minutes.)
*Whisk the demi-glace into the sauce and heat until combined. Stir in the pink and green peppercorns. Transfer sauce to a double boiler and keep warm until ready to serve.
*When roast has cooked to desired temperature, brush with remaining butter and cover lightly with foil. Let stand for 15 minutes before carving. Cut roast into 1/2" thick slices and serve warm with the sauce.
*Serves 8-10
December 9, 2005
Wines Reviewed:
- 2003 Louis Latour Chassagne-Montrachet
- 2002 Round Pond Rutherford Nebbiolo
Recipe:
Porcini Mushroom and Fontina Cheese Tart
Pastry:
1 1/2 cups all-purpose flour
pinch of salt
6 tablespoons chilled unsalted butter
1 egg, lightly beaten
About 2 tablespoons ice water
Filling:
6 tablespoons, plus 1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups milk, heated
1/2 pound fresh porcini mushrooms, sliced
2 whole eggs, separated, plus 2 egg whites
1 3/4 cups Fontina cheese, grated
salt and freshly ground black pepper
freshly grated nutmeg
*To make the pastry, stir together the flour and salt in a bowl. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Add the egg and enough ice water for the dough to come together into a rough ball. Form into a disk, wrap in plastic wrap, and chill for 1 hour.
*On a lightly floured work surface, roll out the pastry into a 12" round about 1/8" thick. Carefully transfer the dough round to the pan and ease it into the bottom and sides. Fold the edges under and crimp the crust. Set aside in the refrigerator or freezer until ready to fill and bake.
*Preheat the oven to 375 degrees.
*To make the filling, first make a rich cream sauce by melting 6 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook, stirring until it is well incorporated, about 3 minutes. Slowly stir in the hot milk and cook, stirring often, until quite thick and the flour has lost all of its raw taste, about 8 minutes. Remove from heat and set aside.
*Melt the 1/4 cup butter in a saute pan over medium-high heat. Add the mushrooms and saute until tender and the liquid evaporates, 8 to 10 minutes. Remove from the heat, transfer to a cutting board, and chop coarsely. Set aside.
*In a small bowl, beat the egg yolks until blended, then fold into the cream sauce along with the cheese and the mushrooms. Season with salt, pepper and nutmeg. In another bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the cheese mixture. Pour into the prepared pastry shell.
*Bake the tart until golden, 25 to 30 minutes. Transfer to a rack to cool for 10 to 15 minutes. Remove the pan sides and slide the tart onto a serving plate, or leave in the pie pan. Serve warm or at room temperature.
*Serves 6-8
December 2, 2005
Wines Reviewed:
- 2004 Santa Rita Hills Casa Barranca Pinot Noir
- 2000 Zenato Amarone Classico Della Valpolicella
Recipe:
Blue Cheese Shortbread (provided by Chef Andy Broder)
1 1/4 cups butter, room temperature
1/3 cup sugar
1 egg yolk
1 pound blue cheese, room temperature
4 cups all purpose flour
1/2 cup finely ground pecans
1/4 teaspoon salt
1/4 teaspoon black pepper
*In a large bowl, cream the butter, sugar and egg yolk. Add the blue cheese and cream thoroughly. Add the flour, ground pecans, salt and pepper. Blend to make a smooth dough.
*Divide the dough into quarters, and shape each quarter into a log about 1 1/4 inch in diameter. Wrap each log in plastic wrap and refrigerate at least 2 hours, or overnight.
*Preheat oven to 350 degrees. Cut each log into slices 1/4 inch thick, and place on an ungreased cookie sheet.
*Bake 12-15 minutes (until dry and lightly colored). Transfer to wire rack to cool.
*Option: Top each shortbread round with a pecan half (press down to secure) before baking.
Parmesan Palmiers (provided by Chef Andy Broder)
1 puff pastry sheet (1/2 of one package 1.1 pounds), thawed according to package directions
olive oil spray
2/3 cup grated parmesan cheese
4 tablespoons fresh chopped basil (or other herbs may be substituted)
fresh ground pepper, to taste.
*Unford one sheet puff pastry. With a rolling pin, gently stretch it by about one inch in both length and width. Cut it in half, so that you have two equal pieces, about six inches wide and nine inches long
*Set one piece on the counter in front of you, with a six inch side closest to you. Spray lightly with olive oil spray. Sprinkle evenly with 1/3 cup Parmesan. Sprinkle with 2 tablespoons fresh chopped basil. Sprinkle with a few grinds of fresh black pepper.
*Fold the right side of the puff pastry toward the center, about a one-inch fold. Do the same with the left. Now fold the two together, like closing a book. Set it aside.
*Repeat this procedure with the other half of the puff pastry sheet. Chill in the refrigerator for 15 minutes.
*Preheat oven to 400 degrees. Cut the chilled pastry into slices one-fourth to one-third inch thick. Place the slices on a baking sheet one and one-half inches apart.
*Bake at 400 degrees for 12 minutes, or until golden. Cool on rack.
*Serve warm or at room temperature. After completely cooled, may be frozen for several weeks.
November 25, 2005
Wines Reviewed:
- 2005 George Dueobuf Beaujolais Nouveau
- Vinho de Mesa Mateus Rose'
Recipe:
Southern Deep Fried Turkey
10 lb. whole turkey (not self-basting)
2/3 c. vinaigrette
1/3 c. dry sherry
2 teaspoons lemon pepper seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
Peanut oil
*Remove the giblets and neck from inside the turkey, rinse well with cold water and pat dry. Carefully dry both the inside and outside cavities of the turkey. Remove the wing tips and tail as they could get caught in the fyer basket.
*In a bowl, mix together the vinaigrette, dry sherry and seasonsings. Strain the marinade into another bowl.
*Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place the turkey in a large plastic bag, refrigerate and marinade overnight. Turn the bag every few hours.
*Drain the turkey from the marinade and discard the marinade. Place the turkey in the fryer basket, neck down.
*Place the outdoor gas burner on a level area. Do not fry indoors, in a garage, wood deck or other structure. Keep a fire extinguisher nearby for added safety.
*Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees. This may take up to 40 minutes.
*When the temperature reaches 375 degrees, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey, but will stablize after about a minute.
*Immediately check the oil temperature and increase the flame so the temperature is maintained at 350 degrees. If the temperature drops below 340 degrees, oil will begin to seep into the turkey.
*Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10 pound turkey. Stay with the cooker at all times as the heat must be regulated.
*When the turkey reaches 170 degrees in the breast, carefully remove from the hot oil. Allow the turkey to drain for a few minutes.
*Remove turkey from the rack and allow to rest for 20 minutes before carving.
*Note: Use only oils with high smoke points. Recipe reprinted from www.eatturkey.com - see this website for further safety instructions.
*Serves 10.
November 18, 2005
Wines Reviewed:
- Magnotta Vidal IceWine 2004
- W. & J. Granam's 10 year old Tawny Port
Recipe
Honeyed Fig Tart (reprinted with permission from The Wine Lover's Dessert Cookbook)
1/2 cup plus 1/4 cup hazelnuts, toasted and skinned
5 tablespoons sugar
5 tablespoons unsalted butter (at room temperature)
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 pint baskets of fresh figs (5 cups), mixed black and green, stemmed
1/2 cup heavy cream
1/4 cup mild-flavored honey
*Pluse 1/3 cup hazelnuts with the sugar in a food processor until they are the texture of cookie crumbs. Add the butter and process, scraping down the work bowl as needed until creamy. Add the egg and mix until combined. Sift together the flour, baking powder, cinnamon and salt. Add to the butter mixture and process until the dough comes together in a ball. Wrap the dough in plastic film, pressing to form a flat disk, and chill until firm, at least 30 minutes.
*Preheat the oven to 350 degrees and position a rack in the lower third of the oven. Place the chilled dough on a floured surface and pat it in several places with a rolling pin to soften it. Roll the dough with a floured rolling pin into a 12" circle, moving the dough frequently to prevent it from sticking. Use a flat, rimless baking sheet to transfer the pastry to a 10" tart pan with a removable bottom. Press the pastry snugly into the bottom and sides, patching any tears with your fingers. Roll the pin firmly over the top of the pan to neatly trim the edge. Bake the tart sheet until it is light golden brown, about 20 minutes. Leave the oven on.
*While the crust bakes, reserve a few of the smallest, ripest figs and cut the remaining ones into different sizes, some in quarters, others in halves. Crush the remaining 1/4 cup hazelnuts into large, uneven pieces with the back of a chef's knife or the bottom of a heavy skillet. Warm the cream and honey in a large saucepan over medium heat until the honey is melted. Add all of the figs and the hazelnuts, stirring gently to coat them.
*Pour the filling into the baked tart shell, distributing the figs evenly. Bake until the crust is a shade darker and the figs are warm and shiny, about 20 minutes longer. Serve hot from the oven or at room temperature.
*Serve with a dollop of thick Greek-style whole-milk yogurt, sweetened with honey.
*Serves 8
November 11, 2005
Wines Reviewed:
- Soleira Albarino Rias Baixas 2000
- El Coto Rioja Reserva 1997
- Lustau Reserva Rare Cream Solera Superior Sherry
Recipe
Pork Tenderloin in a Sweet Sherry Sauce
1 1/2 pounds pork tenderloin
Flour, for dusting
2 tablespoons olive oil
1/2 medium onion, sliced
2 bay leaves
2 tablespoons minced fresh parsley
1/3 cup chicken broth
1/2 cup sweet cream sherry
1/4 teaspoon ground cumin
salt and pepper
*Preheat the oven to 400 degrees.
*Sprinkle the meat all over with salt and pepper, then dust with flour. Heat the oil in a shallow, ovenproof cassserole and brown the meat on all sides. Add the onion, saute until softened. Add the bay leaves, parsley and cook for a minute or two, then stir in the borth, sherry and cumin. Bring to a boil, cover and bake for 35 minutes, or until done. Check to be sure there is enough liquid, adding a little more chicken broth if necessary.
*To serve, slice the meat at an angle, about 1/2" thick, and spoon the sauce over it.
*Serves 4
November 4, 2005
Wines Reviewed:
- Granite Creek Vineyards Chenin Blanc 2004
- Granite Creek Vineyards Reserve Chardonnay 2004
- Granite Creek Vineyards Reserve Pinot Noir 2005
- Granite Creek Vineyards Reserve Cabernet Sauvignon 2005
Recipe
Grilled Italian Sausages with Black Harvest Grapes
8 sweet Italian pork sausages
1/2 cup water
3/4 pound seedless black, red or green grapes, stripped from their stems
*Light the grill, one side should be high heat, the other side low heat. *Use a fork or bamboo skewer to poke a few holes in the sausages before cooking them.
*Place the sausages in a disposable aluminum pan and place on the grill. Allow the sausages to cook for a few minutes, then add the water. When the water has evaporated and the sausages have begun to color lightly (around 12 minutes), add the grapes.
*Place the pan on the low heat side of the grill and allow to simmer for 20 minutes or longer, until the grapes have released some of their juices. Serve with crusty grilled garlic bread.
*Serves 6-8.
October 28, 2005
Wines Reviewed:
- Zenato Pinot Grigio delle Venezie 2004
- Flora Springs Winery & Vineyards Pinot Grigio 2004
- Vampire Merlot 2004
Recipe
Pumpkin Mushroom Fettuccine
4 cups fresh pumpkin or butternut squash (cut into 1/2" pieces)
1 1/2 tablespoons olive oil
4 1/2 cups chicken stock
1 cup mascarpone cheese
1/2 teaspoon ground cinnamon
1/4 cup butter
12 oz. shiitake mushrooms, thinly sliced, stems removed
1 pound fettuccine
2/3 cup shelled pumpkin seeds, toasted
freshly granted Parmesan cheese
*Preheat oven to 450 degrees. Toss pumpkin with olive oil in a large bowl and coat. Transfer pumpkin to a baking sheet and bake until tender and beginning to brown, stiring once.
*Transfer pumpkin to a food processor. Add 2 1/2 cups of chicken stock and puree until smooth. Add mascarpone cheese and ground cinnamon. Process to blend and season with salt and pepper.
*Melt butter in skillet over medium high heat. Add the mushrooms and saute until they begin to brown, about 5 minutes. Add remaining 2 cups chicken stock and boil until stock is reduced by half, about 8 minutes. Reduce heat to low and stir in pumpkin mixture. Season with salt and pepper.
*Cook fettuccine in a large pot of boiling salted water until just tender, but still firm to bite. Drain. Transfer fettuccine to a large bowl. Add sauce and toasted pumpkin seeds; toss to coat. Season with salt and pepper. Top with Parmesan cheese.
*Serves 8
October 21, 2005
Wines Reviewed:
- Domaines Baumard Clos de Papillion Savennieres 2003
- Domaine St. Laurent Chateauneuf-du-Pape 2003
Recipe
Baked Fish Fillets with Tomatoes, Capers, Bread Crumbs and Cheese
1/2 cup Manchengo cheese, grated
3/4 cup dried bread crumbs
2 teaspoons dried oregano
2 tablespoons capers, minced
2 tablespoons fresh parsley, minced
4 garlic cloves, minced
1/4 cup olive oil, plus extra for greasing casserole dish
1 1/2 pounds fresh white fish fillets
1 1/2 pounds large tomatoes, cut into 1/4" crosswise slices
6 tablespoons dry white wine
salt and pepper
*Preheat the oven to 450 degrees. In a bowl, combine the cheese, bread crumbs, oregano, salt and pepper to taste. Add the capers, parsley and garlic.
*Generously grease a shallow casserole dish with olive oil.
*Arrange a layer of fish in the bottom of the casserole. Sprinkle with salt, scatter with some of the tomatoes, and season again with salt. Sprinkle with some of the crumb mixture and continue layering until all of the fish and breadcrumbs have been used.
*Drizzle the wine and olive oil over the fish and bake for 20 minutes, or until the fish is done.
*Serves 6
October 14, 2005
Wines Reviewed:
- Bourassa Vineyards Rhapsody3 Sryah 2003
- Cuvaison Carneros Chardonnay 2003
Recipe
Roasted Chicken with Vanilla Flavored Leeks & Parsnip Puree
5 tablespoons olive oil
4 shallots
2 leeks, cleaned and cut into thin rings
1/2 cup white wine
3 cups heavy cream
1 vanilla bean
2 lbs. parsnips, peeled
1 large baking potato, peeled and rough cut
5 tablespoons unsalted butter
6 chicken breasts, skin left on
salt and pepper
Parsley, tarragon and chervil
*Preheat oven to 400 degrees.
*Vanilla Leeks - Add 2 tablespoons of olive oil to a large saucepan over medium heat. Add the shallots and stir every couple of minutes for a total of 8 minutes. Reduce the heat to low, add the leeks, and saute for 10 additional minutes. Add the white wine, reduce and then add 2 1/2 cups of cream and the vanilla bean. Reduce the cream by 3/4 until it turns into a sauce consistency. Season with salt and pepper, keep warm until serving.
*Parsnip Puree - Place the parsnips and baking potato in a pan and cover with water. Add a pinch of salt, bring to a boil. Heat 2 tablespoons of butter and the remaining cream over medium heat in a small saucepan. Once the parsnips and potatoes are cooked, strain the water and mash. Add the warm cream and butter. Season with salt and pepper and keep warm.
*Chicken - Season chicken with salt and pepper. In a large skillet, heat the remaining olive oil and butter on high heat. Place the skin side of the chicken down and cook for 3-4 minutes to give the chicken a nice golden brown color. Turn the chicken breast over and place in the oven in the frying pan. Cook for 15-20 minutes.
*To serve - Place the parsnip puree into the middle of each plate, make a well in the center of the puree, spoon in some vanilla leeks, then place the chicken breast on top of the leeks. Garnish with chopped herbs.
*Serves 6
October 7, 2005
Wines Reviewed:
- Piper Sonoma Brut Sparkling Wine 2004
- Isabel Estate Pinot Gris 2004
Recipe
Classic Swiss Cheese Fondue
1 garlic clove, halved
1 1/2 pounds of cheese (Use at least two combinations of Comte,
Gruyere, and/or Emmentaler), shredded
1 cup dry white wine
1 tablespoon, plus 1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 1/2 tablespoons kirsch
Freshly ground pepper
Freshly grated nutmeg
Assorted breads, cubed
*Rub the inside of a cheese fondue pot with the garlic clove and then discard the garlic. Combine the shredded cheeses with the wine, cornstarch and lemon juice in the fondue pot. Cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. *Add the kirsch and a generous pinch of pepper and grated nutmeg and cook. Stir gently, until creamy and smooth (about 10 minutes.)
*Serve with cubes of assorted breads. Fondue will become stringy if overcooked.
*Serves 8
September 30, 2005
Wines Reviewed:
- Cancannon Central Coast Petite Sirah 2003
- Foxen Bien Nacido Vineyard Pinot Noir 2002
Recipe
Roasted Salmon with Winter Vegetables and Horseradish Cream
1 1/2 pounds beets, peeled and cut into quarters
1 1/2 pounds baking potatoes, peeled and cut into quarters
2 whole fennel bulbs, quartered
2 tablespoons olive oil
1 teaspoon salt
Freshly ground pepper
1 teaspoon fresh dill, chopped
1 1/2 pounds skinless salmon filets, cut into 4 equal sized pieces
1/2 cup heavy cream
2 tablespoons drained bottled horseradish
*Preheat the oven to 450 degrees. In a roasting pan, toss the beets with 1 tablespoon of the olive oil, salt, pepper, 1/4 teaspoon of the dill. Roast in oven until done.
*In a separate roasting pan, toss the potatoes and fennel with 1 tablespoon of the olive oil, salt, pepper, 1/4 teaspoon of the dill. Roast in oven until done.
*Place the salmon on an oiled baking sheet. Top with the remaining 1/2 teaspoon of dill, salt and pepper. Broil until done.
*In a small saucepan, bring the cream just to a simmer. Remove from the heat and whisk in the horseradish, plus salt and pepper to taste.
*Place the vegetables on the plate, top with the salmon and serve the sauce on the side.
*Serves 4
September 23, 2005
Debbie & Karl on tour in the wine country. No show this week.
September 16, 2005
Wines Reviewed:
- Fiulot Barbera d'Asti, Prunotto 2003
- Daniel Bouju Empereur XO Cognac
- Daniel Bouju Brut de Fut Royal Cognac
Recipe
Beef Tenderloin with Cognac Sauce
2 beef tenderloin steaks (about 2.5 pounds)
5 cloves garlic, peeled and slivered
2 1/2 Tablespoons olive oil
Cognac Mustard Sauce
1 1/2 Tablespoons butter
4 medium shallots, minced
2 cups beef stock
2 Tablespoons cognac
2 Tablespoons Dijon mustard
1/2 cup butter, cut into 8 pieces
2 Tablespoons parsley, chopped
salt and pepper
*Cut small slits in meat and insert garlic slivers into slits. Preheat the oven to 450 degrees.
*In a large skillet, heat the olive oil, and the meat and brown on all sides. Place meat on a rack in a roasting pan and roast until done. About 40 minutes for medium-rare.
*Add 1 1/2 Tablespoons butter to the same skillet, plus the shallots and saute until softened. Stir in the beef stock, scraping up the browned bits from the bottom of the skillet. Bring to a boil and cook until reduced by about half.
*Add the cognac and boil for an additional minute. Reduce heat to low and whisk in the mustard, then the butter, one piece at a time. Cook just until the butter is melted. Stir in parsley and season to taste with salt and pepper.
*Carve meat into 1/2 inch slices and spoon sauce over the top of the meat.
*Serves 10
September 9, 2005
Wines Reviewed:
- Beckmen Vineyards Purisima Mountain Marsanne 2003
- Heritage Caves des Papes Cotes-du-Rhone 2002
Recipe
Braised Short Ribs with Mustard
1 bottle full-bodied red wine, such as Cotes-du-Rhone
2 medium carrots, chopped
1 large leek, chopped
5 garlic cloves, chopped
2 Tablespoons parsley, chopped
1 Tablespoon thyme, chopped
1 bay leaf
8 beef short ribs, trimmed of excess fat
Salt and freshly ground pepper
1/2 cup flour, for dredging
1/4 cup vegetable oil
1 quart rich veal stock
2 tablespoons grainy mustard
*Bring the wine to a boil over moderately high heat in a saucepan. Remove and add the carrots, leek, garlic, parsley, thyme and bay leaf. Allow the marinade to cool. Spread the short ribs in a single layer in a large shallow baking dish. Pour the marinade over the ribs, cover and refrigerate overnight.
*Preheat the oven to 300 degrees. Remove the short ribs from the marinade. Strain the marinade, reserve the liquid and vegetables separately. Discard the herbs along with the bay leaf.
*Season the ribs with salt and pepper and dredge them in the flour. In a large skillet, heat 2 tablespoons of the oil until almost smoking. Add half of the ribs and cook over moderately high heat until well browned, about 4 minutes per side. Transfer the ribs to a large roasting pan. Brown the remaining short ribs in the remaining 2 tablespoons of oil and add them to the roasting pan.
*Pour off all but 1 tablespoons of fat from the skillet. Add the reserved vegetables and cook over high heat until they begin to brown. Spoon the vegetables over the ribs. Add the marinade to the skillet and bring to a boil. Pour the marinade over the ribs and add the veal stock. Cover and bake for 3 hours, or until the meat is tender. Transfer the ribs to a separate baking dish.
*Strain the cooking juices into a large saucepan and skim as much fat from the surface as possible. Boil the juices over high heat until reduced to 2 cups. Whisk in the mustard and season with salt and pepper. Pour the sauce over the ribs and bake for 30 minutes. Let cool slightly before serving.
*Serves 8
September 2, 2005
Wines Reviewed:
- Valckenberg Gewurztraminer Pfalz 2003
- Herencia Remondo La Montesa Rioja 2001
Recipe
Clams with Spicy Chorizo
5 cloves garlic, minced
1 tablespoon Hungarian sweet paprika
sea salt
3 tablespoons Spanish olive oil
1 pound chorizo sausage
1 medium onion, diced small
1 28 oz. can crushed tomatoes
1 cup white wine
3 pounds littleneck clams, scrubbed
3 tablespoons parsley, minced
*Place garlic, paprika and sea salt in a food processor and grind until finely chopped. Add olive oil and process until smooth.
*Place garlic mixture in a large skillet, cook slightly. Add chorizo and onions, and cook until done (about 15 minutes.)
*Add crushed tomatoes, white wine and lower temperature to simmer. Simmer for 20 minutes or longer.
*Scrub clams to remove any dirt. Place clams in skillet with chorizo mixture, place lid on pan and cook over moderately high heat until clams open, about 5 minutes. Discard any clams that have not opened.
*Sprinkle with minced parsley and serve.
*Serves 6
August 19, 2005
Wines Reviewed:
- Chappellet Napa Valley Chenin Blanc 2002
- Reynolds Family Winery Stags Leap Reserve Cabernet Sauvignon 2002
Recipe:
Rack of Lamb with a Pistachio Crust
1/2 cup unsalted pistachios, ground
1 tablespoon thyme, minced
2 tablespoons rosemary, minced
1/2 cup olive oil
salt and pepper
1 rack of lamb, frenched (approximately 1 1/2 pounds)
8 slices extra thick bacon
8 scallions, sliced
*Preheat the oven to 400 degrees. Chop the pistachios, thyme and rosemary in a food processor. Add 1/4 cup of olive oil to mixture and process into a coarse paste. Scrape half of the paste into a bowl and stir in the remaining olive oil.
*Divide the pistachio mixture in two half portions. Note: Reserve one portion of the mixture for serving with the cooked lamb. Coat the lamb with approximately one-half of the half mixture. Wrap the bacon slices around the lamb, leaving space open around the bones. Spread the remaining one-half mixture over the bacon.
*Roast for 40-45 minutes, or until 130 degrees on a meat thermometer for medium rare. Cook longer for more well done.
*Transfer the cooked lamb to a cutting board and let it stand for 5-8 minutes.
*Place 2 teaspoons of the pan drippings into a skillet and heat until simmering. Add the sliced scallions and cook over high heat until browned.
*Carve the lamb into 4 serving portions and top with sliced scallions. Drizzle the reserved pistachio pesto over the lamb, or serve on the side.
*Serves 4.
August 12, 2005
Wines Reviewed:
- Consilience Viognier, Lodi Vineyards, 2003
- Earthquake Zinfandel, Michael & David, 2003
Recipe:
Spicy Grilled Flank Steak
2 teaspoons coriander seeds, toasted and coarsely chopped in the food processor
1 1/2 tablespoons soy sauce
2 tablespoons packed brown sugar
2 tablespoons ginger, minced
2 cloves garlic
1 teaspoon olive oil
1 pound flank steak
*Score flank steak at an angle on both sides, being careful not to cut through completely.
*Mix together the spices, soy sauce, brown sugar, ginger, garlic and olive oil. Place flank steak in marinade mixture.
*Marinate the meat from 30 minutes to overnight, turning occasionally.
*Grill, or broil, 5 minutes per side for medium-rare. Transfer grilled steak to a cutting board and let stand 5 minutes before serving.
*Serves 4
August 5, 2005
Wines Reviewed:
- Torrediluna Pinot Grigio 2004
- Giacoma Vico Barbera D'Alba 2003
Recipe:
Grilled Halibut in a Spanish Marinade
6 fillets of halibut
4 1/2 cloves garlic, minced
2 1/4 tablespoons cumin, toasted and ground
1/4 cup sweet Hungarian paprika
3/8 cup fresh lemon juice
3/8 cup olive oil
salt and pepper
*Place the fish fillets in a shallow container. Combine the garlic, cumin and paprika with the lemon juice, olive oil, salt and pepper and mix together. Rub this mixture on the fish. Cover and refrigerator for approximately 4 hours.
*Light the grill. Grill the fish until done (approximately 3-4 minutes on each side.) Serve with Spanish Romesco Sauce.
*Serves 6
Spanish Romesco Sauce
2 dried ancho chilies
2 red bell peppers
1 cup hazelnuts
4 cloves garlic, minced
4 teaspoons sweet Hungarian paprika
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
4 tablespoons red wine vinegar
2/3 cup olive oil
salt
*Place the ancho chilies in a small saucepan and cover with water. Bring up to a boil, then turn off the heat and let steep for 20 minutes. Roast the red peppers on an open flame, or under the broiler. When the skin is charred, place the peppers in a large bowl and cover. Allow the peppers to steam until cool. Peel the blackened skin from the peppers and remove the seeds and membrane. Cut peppers into medium pieces.
*Place the hazelnuts on a baking sheet and toast in a 350 degree oven for about 10 minutes. Rub the nuts in a dish towel until most of the skins have been removed. Set aside.
*Drain the ancho chilies and remove the stems and seeds. Chop coarsely. Place the ancho chile pieces in a small bowl. Add the peppers to the ancho chilies.
*Place the garlic and hazelnuts in a blender or food processor and process on and off until finely ground. Add the ancho chile peppers, spices, tomato paste and vinegar and process to combine.
*Gradually whisk in the olive oil until the mixture emulsifies. Add salt to taste and a little more vinegar as desired for balance. Refrigerate until needed. Bring to room temperature before serving.
*Use extra sauce on grilled vegetables.
*Serves 8
July 29, 2005
Wines Reviewed:
- Blanc de Blancs Iron Horse Vineyards Sparkling Wine 1997
- Henry's Drive Padthway Reserve Shiraz 2003
Recipe:
Beef Shish Kebabs with Lemony Tahini & Couscous
6 cloves garlic, minced
3 tablespoons extra-virgin olive oil (plus extra for brushing on kebabs)
3 tablespoons fresh lemon juice
2 tablespoons lemon zest
1 teaspoon salt
1 teaspoon freshly ground pepper
1 1/2 pounds beef (or lamb), cut into 2" pieces
1/2 cup fresh mint, chopped
2 teaspoons fresh oregano, chopped
1 large red onion, cut into 2" pieces
2 large yellow, orange or red peppers, cut into 2" pieces
12 cherry tomatoes
*In a large bowl, combine the garlic with 3 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper, mint and oregano. Add the meat, toss to coat and place in a plastic baggie to marinate. Refrigerate for a few hours, or overnight.
*Thread the meat onto bamboo or metal skewers by placing pieces of onion, pepper, and tomatoes alternately with the meat. Brush lightly with additional olive oil.
*Light the grill. Grill the kebabs over a medium-hot fire, turning frequently, until the meat is done to your preference. The vegetables should be tender and lightly charred (takes about 8 minutes). Serve with Lemony Tahini, extra lemon wedges, and couscous.
Lemony Tahini
5 cloves garlic, chopped
1/3 cup tahini
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup water
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon flat-leaf parsley, coarsely chopped
*Mix all ingredients in and place in a food processor. Process until smooth. Add additional lemon for a tangy taste, or additional oil for a smoother consistency.
Couscous
2 cups chicken broth
1 cup couscous
2 tablespoons flat-leaf parsley, coarsely chopped
*Bring chicken broth to boil in a small saucepan. Add couscous, place lid on pan, and turn off heat.
*Let couscous sit for 5 minutes. Fluff with fork and toss with chopped parsley.
*Serve 4
July 22, 2005:
Wines Reviewed:
- Schug Sonoma Coast Pinot Noir 2003
- Rombauer Vineyards Carneros Chardonnay 2002
Recipe:
Sauteed Chicken with Nuts, Mushrooms & Cream Sauce
1/4 cup dried porcini mushrooms
8 boneless half breasts of chicken
1 cup flour
salt and freshly ground pepper
4 tablespoons olive oil
4 cups mushrooms (mixed crimini, portabellos, button), finely chopped
1 cup chicken stock
1 cup cream
6 tablespoons hazelnuts (toasted), chopped
1 tablespoon thyme, chopped
3 tablespoons parsley, chopped
*Rinse the porcini mushrooms, then soak them in a cup of very hot water for about an hour. When the porcini have softened, pour the soaking liquids through a cheesecloth-lined strainer into a bowl and reserve the liquid. Chop the softened porcini.
*Pound the chicken breasts slightly to about 1/3" thickness between two sheets of plastic wrap. Dredge the chicken in flour that has already been seasoned with salt and pepper. Heat the olive oil in a large saute pan over moderate heat. Saute the chicken for 2-3 minutes per side, or until almost cooked through. Don't let the chicken develop a crust, it should be tender. Remove from the pan and keep warm.
*Add all of the mushrooms except the porcini to the oil in the pan and saute over moderate heat for 2-5 minutes or until the mushrooms begin to give off some liquid.
*Add the stock, 3/4 cup of the porcini liquids, and porcini mushrooms and simmer for 2-3 minutes. Add the cream, hazelnuts and simmer until mixture is thickened. Return the chicken breasts to the pan, simmer for several minutes longer, or until cooked through. Serve the chicken topped with the sauce and garnished with chopped thyme and parsley.
*Serves 8.
July 15, 2005:
Wines Reviewed:
- Fontanafredda Barolo Serralinga D'Alba 2000
- Bouchard Aine Fils Beaujolais Village 2001
Recipe:
Greek Pork & Lemon Appetizer Meatballs
1 pound ground pork
1 medium onion, grated
2 cloves garlic, minced
2 slices white bread, crusts removed
1 egg, lightly beaten
3 tablespoons fresh lemon rind, zested
3 tablespoons fresh parsley, minced
3 tablespoons fresh mint, chiffonade
2 tablespoons milk, plus more if needed
salt and pepper
flour
cooking oil for frying meatballs
*Soak the bread slices in the milk, then squeeze dry.
*In a bowl, combine the pork with the onion, garlic, bread, egg, lemon, parsley and mint. Mix together well. The mixture should be soft, but hold together. If it is to dry, add more milk 1 teaspoon at a time. If it is to wet, add an additional slice of bread that has been presoaked in milk. Season with salt and pepper. Cover and refrigerate for 1 hour.
*When ready to cook, pinch off the mixture in small pieces (the size of walnuts) and roll between your palms. Lightly dredge the meatballs in flour and set on a baking sheet.
*Heat the oil in a large frying pan until almost smoking. Place the meatballs in the pan and fry until brown, turning constantly. Remove from pan and place meatballs on a clean baking sheet. Keep warm in a 350 oven for 10-15 minutes. Drain on paper towels and serve hot or at room temperature.
*Makes approximately 24 meatballs.
July 8, 2005:
Wines Reviewed:
-
Beringer's White Lies Early Season Chardonnay 2004
- Domaine Vincent Delaporte Sancerre 2003
Recipe:
Citrus Grilled Salmon
5-6 cloves of garlic
1 medium onion
2 teaspoons salt
1 tablespoon pepper
1/2 cup olive oil
1/2 cup white wine
3 tablespoons fresh dill, chopped
5 whole lemons, juiced (discard skins)
5 whole limes, juiced (discard skins)
1 medium filet of salmon, preferably with the skin on
*Place the garlic cloves and onion in a food processor and process until the mixture makes a slurry. Add the remaining ingredients (except the salmon.) Process again.
*Place the salmon in a shallow baking dish or tray, skin side up. Top with the marinade mixture. Chill approximately four (4) hours.
*Preheat the grill. If the salmon filet has a skin, place skin side down on the grill. If the filet does not have a skin, place the salmon on a large piece of foil punctured with holes for venting, on the grill. Grill on medium to medium high until the first side is nearly done. Flip filet over using several spatulas and cook until done. Remove skin. Garnish with fresh dill and additional lemon slices.
*Serves 4.
July 1, 2005:
Wines Reviewed:
- Annie's Lane Riesling Clare Valley South Australia 2003
- Dynamite Zinfandel Mendocino County 2003
Recipe:
Smoked Brisket of Beef with Barbeque Sauce
1 5-6 lb. beef brisket
1 3 oz. bottle of liquid smoke
paprika
celery salt
nutmeg
garlic powder
onion salt
freshly ground pepper
meat tenderizer
1/2 cup brown sugar
favorite barbeque sauce, to taste
*Trim the brisket.
*Place the brisket in a shallow pan and sprinkle with all of the liquid smoke and liberal amounts of the spices (go lighter on the pepper.) Cover and refrigerate for 12-24 hours. Turn over once to marinade both sides of the brisket.
*Remove from the refrigerator and sprinkle liberally with the meat tenderizer and add the brown sugar. Let set at room temperature for one hour; turn meat over and let set for an additional hour.
*Cover the meat tightly with foil and bake for 2 hours at 300 degrees. Loosen the foil and bake at 225 degrees until done (4-5 hours).
*Cool thoroughly at room temperature, discard juices. Slice thinly to serve and spread each slice with barbeque sauce. Reheat in oven at 200 degrees until warm.
*Serves 8.
Note: Do not "rush" the process, major shrinkage will occur. Leftover meat can be frozen.
June 24, 2005:
Wines Reviewed:
- Corte Pavone Brunello di Montalcino 1999
- Santiago Ruiz Rias Baixas Albarino 2002
Recipe:
Grilled Halibut Drizzled with Chive Oil over a Salad of Fresh Herbs
Chive Oil
1 cup chives, snipped
3/4 cup extra virgin olive oil
1/4 teaspoon salt
*Place a small pan of water on the stove and bring to a boil. Add the chives and blanch for 10 seconds. Remove from hot water and immediately place in ice water to cool. Dry chives, then place chives, oil and salt in a blender. Blend on high until the oil is mixed well, about 2 minutes. Pour through a very fine strainer and set the strainer over a bowl to allow oil to continue to drip through mixture. Once drained (about 1 hour or so), place in a container and refrigerate. Discard contents of the strainer.
Grilled Halibut over a Salad of Fresh Herbs
3 tablespoons Sherry vinegar
3 shallots, thinly sliced
Zest of 1 lemon
4 5-6 oz. halibut fillets
6 tablespoons chive oil
1/2 cup basil leaves, torn into pieces
1/2 cup watercress leaves, torn into pieces
1/4 cup mint leaves, torn into pieces
1/4 cup tarragon leaves, torn into pieces
1/2 cup Italian parsley, torn into pieces
1 cup micro greens, torn into pieces
salt and pepper to taste
*Combine the vinegar, shallots, lemon zest and marinade at room temperature for 30 minutes or more.
*In a baking dish, coat the fish with 2 tablespoons of the chive oil and season with salt and pepper. Let set for 15 minutes. Light the grill and oil it lightly. Grill the fish at 400 degrees until cooked through, about 3-5 minutes per side.
*When ready to serve, place 2 tablespoons of the chive oil in a separate bowl. Add the basil, watercress, mint, tarragon, Italian parsley, and micro greens. Season with salt and pepper, and toss to coat.
*Place greens on serving platter, place grilled fish on top of greens. Drizzle remaining 2 tablespoons of chive oil around the platter.
*Serves 4.
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