October 2007 Archives
Chef Tom Hudgensen
We are lucky to have a company that grows delectable fresh shiitake mushrooms in our area--the Little River Mushroom Company. They deliver a big basket to us each week. We usually grill them with other vegetables to be served over creamy polenta with a shallot cream sauce and a scattering of fresh herbs for a meatless entrée. The following Savory Mushroom Tart makes a great appetizer or light entrée--and tastes wonderful with Syrah.
Courtesy Lawson's Station and Shotgun Restaurant
For the Potatoes
Cut assorted fingerling potatoes in half lengthwise. Toss in a bowl with a light amount of olive oil, fresh chopped herbs, (such as basil, rosemary, thyme, Italian parsley) and kosher salt and fresh ground pepper. Roast in oven skin side down @ 400 degrees until just tender to the touch. (About 20 minutes.)
Submitted by Chef Eric C. Maczko, Pine Ridge Winery
NAPA VALLEY, CA - Throw some new spice into your Thanksgiving menu. It may be time to trade in the usual bird for a savory roasted ribeye. Pine Ridge Winery plates up this Sage-Encrusted Rib Roast with Root Vegetable Ragout. Highlighting all the traditional flavors of fall, this roast will add a rich nuance to your holiday spread and be the perfect pairing for your cab-loving friends.
- 6-8 pound bone-in ribeye
- 1 bundle sage
- 2 ounces 2003 Howell Mountain Cabernet Sauvignon
- 1 quart beef stock
- 2 tablespoons vegetable oil, separated
- 1 teaspoon flour
- Salt and pepper to taste
- 2 carrots, medium dice
- 2 parsnips, medium dice
- 2 turnips, medium dice
- 1 rutabaga, medium dice
- 1 head garlic, cloves peeled but whole
By Courtney Cochran
Travelers looking for a quick fix of the sugar or caffeine variety need look no further than El Dorado Kitchen’s adorable new mini-me, Kitchenette. Little sister to the El Dorado Hotel’s award-winning restaurant, the deli-style eatery and bakery occupies prime real estate at the northeast corner of the hotel, which sits on Sonoma’s historic town plaza.
Open since July, Kitchenette serves to-die-for baked goods (made fresh every morning, natch), soft-serve ice cream, and a small selection of salads and sandwiches.
Nosh inside the airy, well-lit space that overlooks the plaza or take your grub to go. Options in the libation category include a bevy of coffee drinks brewed from La Coppa beans and a delightful selection of domestic and imported wines, many in handy half-bottle sizes that are perfect for impromptu lunches in the plaza (where you can drink daily ‘til sundown).
eldoradosonoma.com * 707-996-3030 * 405 First Street West, Sonoma, CA 95476