tag:discover.winecountry.com,2008-03-18:/food//14 2009-11-20T19:49:37Z Wine Country Food. What's Fresh? What’s Hot? Pull up a chair and see what's on the menu this week. Movable Type Open Source 4.1 tag:discover.winecountry.com,2009:/food//14.1745 2009-11-21T15:35:53Z 2009-11-20T19:49:37Z

Foodie's Holiday Wish List. suggestions for the picky foodie in your family, virtually guaranteed to please those who love to cook and eat:

WineCountry Staff Deirdre Bourdet

My family insists that I am difficult to buy gifts for, due to my extremely personal and subjective taste (aka "pickiness") when it comes to clothing and the like.  I remind them annually that it's actually very simple to get me something I will love - as long as it relates to food or wine (or is in fact food or wine), doesn't clutter up my cabinets and counters, and doesn't dominate my kitchen aesthetic, I'm a happy camper.  In this vein, I offer you some suggestions for the picky foodie in your family, virtually guaranteed to please those who love to cook and eat:

(1) Laguiole 3-Piece Cheese Knife Set 
Laguiole is still the gold standard for cheese service knives, and for good reason.  The traditional design is classic, elegant, but also sleekly modern.  And the knives are fantastic: a razor-sharp cleaver for the hardy mountain cheeses, a short rounded spreader for the soft stuff, and versatile long blade with pointed tip to spear that hunk of camembert you've just sheared off.  Gorgeous and functional, these knives are welcomed everywhere they go.  

]]> (2) Microplane Zester Grater
This tool will change your attitude about grating cheese and chopping zest.  Its rasp-like blade makes short work of even the hardest parmesan or pecorino, and can denude a citrus fruit of its zest in a matter of moments--without taking the white pith with it.  Plus, the enormous volume grated cheese it produces is paper-thin, delicate, and easily dispersed into a dish, allowing you to use less cheese to achieve the same flavor result (for those that care about health or kitchen economy).

(3) Silpat Baking Mats
Even non-bakers appreciate these non-stick silicone liners.  They go in the oven (up to 480 degrees), as well as into the freezer, making them perfect for cheese tuiles or vegetable chips, as well as chocolate or sugar decorations.  And, you'll never have to scrub your baking trays again.

(4) Cooling Racks 
Once again, not just for the cookie-bakers.  These racks are perfect for letting meats rest without ruining the lovely sear on one side, and also indispensable for finishing canapés or tartines without mucking up the serving dish (any extra tobiko or grated cheese just falls right through).  Get one that folds up so that it doesn't take up too much storage space, and make sure it's got enough height to allow easy air circulation underneath.

(5) Offset Palette Knife
Perhaps my favorite cooking tool of all... the long, slim, and flexible palette knife has no equal for versatility and convenience.  Release a full tray of cookies (or a barbecue full of burgers, or an entire pizza crust, or..) in a single swipe, pick up and move multiple objects at the same time, or frost a genoise in a few easy strokes.  The ones with the offset blade are easier to work with on barbecues and countertops alike.
]]> tag:discover.winecountry.com,2009:/food//14.1744 2009-11-19T14:24:04Z 2009-11-19T00:17:50Z

As an incorrigibly food-obsessed individual, my favorite wine tastings are those that involve snacks as part of the experience. I was recently invited to visit Buena Vista Carneros to try their current releases and check out their Carneros Room tasting, the food and wine pairing program offered to visitors on Saturday mornings.

Gina Dallara By Deirdre Bourdet

As an incorrigibly food-obsessed individual, my favorite wine tastings are those that involve snacks as part of the experience. I was recently invited to visit Buena Vista Carneros to try their current releases and check out their Carneros Room tasting, the food and wine pairing program offered to visitors on Saturday mornings. ]]>
Rather than let you attack the offerings as you would at home, the tasting room staff guides you through the tasting, making you examine and discuss the way each flavor/texture fares with each wine. This meant that I was forced to drink barrel-fermented chardonnay with kalamata olives and lemon slices, something I would not normally do of my own volition. It was a fascinating experience, though--the salty, briny olive brought out the nuttiness and fruitier aspects of the wine. The acidic lemon, in contrast, amped up the creaminess of the chardonnay, making it seem rounder and richer than it had with the smooth, creamy Port Salut cheese.

Tasting through the different food consistencies (soft, semi-soft, and hard cheeses, grainy olive, fatty chewy salami) also helped illustrate the way wine and food connect on a textural level. While many of the foods had natural flavor affinities with certain wines, those same foods prompted a wholly different set of fireworks with other wines because of their textures. Case in point: the syrah. Its white pepper notes and structure rose to the challenge of the highly seasoned, meaty, and (pleasingly) fatty salami. With the white cheddar, the wine's white pepper again came to the fore, but in a silkier, nuttier texture that enhanced the natural sweetness of the wine.

Four wines + seven foods means how many possible combinations? Math was never my strong suit, but this kind of experience opens your eyes to far more than twenty-eight specific pairings--it arms you with principles to play with at every meal and snack for the rest of your life.

Buena Vista Carneros
18000 Old Winery Road, Sonoma, California 95476
Tasting Fee for the Carneros Room Tasting: $20; reservations required.
www.buenavistacarneros.com
800.926.1266]]> tag:discover.winecountry.com,2009:/food//14.1740 2009-11-17T16:54:33Z 2009-11-16T20:36:45Z

Cooking with Wine. wine-based cooking also happens to be one of the most delicious, easy, and traditional techniques for creating wine-friendly food. A splash of red to deglaze your meat searing pan, a dash of white to loosen up those all-too-quickly browning onions, and you've suddenly added worlds of flavor, depth, and sophistication to your creation.

WineCountry Staff When You Actually Put It In the Food

By Deirdre Bourdet

Some may consider the deliberate pouring of wine into anything other than a drinking vessel or eager mouth a shameful, wasteful act.  While I see their point, wine-based cooking also happens to be one of the most delicious, easy, and traditional techniques for creating wine-friendly food.  A splash of red to deglaze your meat searing pan, a dash of white to loosen up those all-too-quickly browning onions, and you've suddenly added worlds of flavor, depth, and sophistication to your creation.
 
Then there are the truly wine-based recipes (coq au vin, boeuf bourguignon, moules marinière, etc.) where the wine takes center stage.  Typically there is a great deal of reduction involved--simmering the wine with other ingredients to concentrate flavor and reduce the volume of liquid to a thicker, more sauce-like consistency.  These recipes make you confront the question of which bottle to use head-on, because the quality of the wine reduction really sets the tone of the dish.]]>
At the same time, you don't have to spend $40 on a cooking wine!  A lot of more expensive wines actually don't hold up well when reduced by one-half or more--which is what many wine recipes call for.  They become too sweet or flabby, they lose the distinctive texture or character that made them expensive, and sometimes the reds throw off a lot of unattractive solid particles (which look like sediment, but aren't) as they reduce.  The key is finding a wine that is reasonably balanced--not too sweet or fruit-forward, not too acidic, and not too tannic. You can find those in the $10-12 range pretty easily.    

Using cheaper wine that is less exaggerated in style allows you to reduce without fear, save some cash, and happily drink the rest of the bottle, too - preferably with the dish you just made, which should be a fabulous match.]]> tag:discover.winecountry.com,2009:/food//14.1738 2009-11-16T14:04:34Z 2009-11-19T22:08:57Z

Gina Dallara Wild Mushroom and Goat Cheese Chile Rellenos with New Mexico Red Chile Sauce

Recipe provided by Zin Restaurant & Wine Bar chef/owner Jeff Mall from the Down Home : Downtown cookbook, with Josh Silvers from Syrah Bistro and published by Rodney Strong Vineyards.

Pair with Rodney Strong Knotty Vines Estate Zinfandel

Take in the changing of the seasons while sipping a glass of Rodney Strong's Knotty Vines Estate Zinfandel. Fresh, bright berry fruit from our heritage Russian River vineyard combined with the ripe pepper jamminess from our Alexander Valley vineyards make for wonderful diversity of flavor that compliment these chile rellenos.
]]> Red Chile Sauce

• 1 teaspoon cumin seeds
• 5 dried New Mexico chiles
• 5 dried California chiles
• 5 ancho chiles
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, sliced
• 2 teaspoons dried oregano, preferably Mexican
• 3 cups chicken broth
• 1 teaspoon kosher salt

Chile Rellenos

• 4 fresh Anaheim chiles
• 1 tablespoon canola or corn oil
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 1 teaspoon minced fresh thyme
• 9 ounces mixed mushrooms, such as chanterelles, oysters, cremini, or buttons, sliced (3 cups)
• 1⁄4 cup dry sherry
• 1 teaspoon kosher salt
• 4 ounces fresh goat cheese, such as Laura Chenel
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• Crumbled cotija cheese for sprinkling

For the chile sauce: In a dry medium skillet over medium heat, toast the cumin seeds until fragrant, 1 to 2 minutes. Grind in a spice grinder or clean coffee grinder. Stem the dried chiles and remove the seeds. Break the chiles into 1-inch pieces. Return the skillet to medium heat and toast the chiles, stirring, until fragrant, about 1 to 2 minutes. Do not allow to burn. Transfer the chiles to a bowl, add hot water to cover, and let stand for 20 minutes.

In a heavy, medium saucepan, heat the olive oil over medium heat. Add the onions and sauté until golden brown, 7 to 8 minutes. Stir in the garlic, toasted cumin, and oregano. Drain the chiles and add to the onion mixture along with the chicken broth and salt. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes. Working in batches if necessary, puree the sauce in a blender. Strain through a fine-mesh sieve. Taste and adjust the seasoning. Return to the pan and set aside.

For the rellenos: Preheat the broiler. In a medium bowl, toss the Anaheim chiles with the oil to coat and place on a baking sheet. Broil 4 to 6 inches from the heat source until the skins begin to blister, 4 to 6 minutes; turn and broil on the second side until blistered, another 4 to 6 minutes. Remove from the broiler and let cool to the touch. Peel off the skins, slit the chiles down the sides with a paring knife, and carefully remove the seeds. Set aside.

In a medium skillet, melt the butter over medium heat. Add the shallot and thyme and sauté until the shallot is translucent, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until they have released most of their juices, 5 to 6 minutes. Stir in the sherry and salt and cook until the mixture is almost dry. Remove from the heat and let cool for 5 minutes. Stir in the goat cheese. Refrigerate for 10 minutes.

Mold one-fourth of the mushroom mixture into an oval and stuff it into a chile; repeat with the remaining filling and chiles. If the chiles tend to fall open, secure each with a toothpick. In a shallow bowl, combine the flour and cornstarch; stir with a whisk to blend. Dredge the chiles in the flour mixture to coat.

Reheat the chile sauce over low heat. Meanwhile, in a medium nonstick skillet, heat the olive oil over medium heat. Add the chiles and fry until browned and crisp, 2 to 3 minutes on each side. Remove the toothpicks. Ladle the hot chile sauce onto each of 4 salad plates and top each with a fried stuffed chile. Garnish with the cotija cheese. Makes 4 first-course servings or side dishes.]]> tag:discover.winecountry.com,2009:/food//14.1733 2009-11-12T14:26:16Z 2009-11-10T01:16:20Z

I love prix-fixe menus, and wish more restaurants outside of Europe embraced the concept. There is something very satisfying about walking into a restaurant and having the whole meal just brought to you without instruction, all thought out and planned and decided by the chefs. So obviously, when the girl and the fig invited me to come check out their Bistro Plat du Jour prix fixe, I jumped at the chance.

Gina Dallara By Deirdre Bourdet

I love prix-fixe menus, and wish more restaurants outside of Europe embraced the concept. There is something very satisfying about walking into a restaurant and having the whole meal just brought to you without instruction, all thought out and planned and decided by the chefs. So obviously, when the girl and the fig invited me to come check out their Bistro Plat du Jour prix fixe, I jumped at the chance. ]]>
The official prix fixe kicked off with a gorgeous poached farm egg perched on top of a brioche crouton. A small frisee salad with pancetta, tarragon, and red wine vinaigrette flanked the egg, much to my delight (I love runny eggs with frisee). The yolk glazed the sweet pork and bitter crunchy greens with its warm golden goodness, and the house-made brioche sopped up any deliciousness that had escaped the salad. The restaurant paired this fabulosity with a bright and sparkling blanc de blancs from Pol Clément, refreshing the palate and (appropriately) celebrating getting to eat eggs and toast for dinner.

Next up was a saffron bourride paired with Qupe's Marsanne-Roussanne, a New World incarnation of the classic white Rhone grapes. This bourride was like a tricked out California version of bouillabaisse, and well suited to the bolder style of the Central Coast wine. Tender halibut chunks, bay scallops, mussels, fresh cranberry beans, and crescents of chorizo bathed in a saffron-scented tomato-based broth, with a tangle of julienned fennel and carrot and a drizzle of garlicky rouille over the top. The kitchen did a great job with this one, cooking each type of seafood perfectly, and amplifying the fresh sea flavors with the aromatic veggies, chorizo, and seriously addicting sauce. Had I not had dessert coming already, I would have licked the bowl and begged for more. As it was, I let them take the dish away with several thimblefuls of liquid still remaining.

Dessert requires the only decision of the evening: cheese plate or sweets. Our cheese plate offered a marinated soft sheep's milk feta and a piece of aged Petite Jurassic, garnished with dense housemade fig-nut bread, a sweet tomato marmalade, and some roast nuts. The sweeter tooth option was a spiced pumpkin ice cream sandwich with airy chocolate slabs holding it together, and a fabulous oozy chocolate sauce studded with cocoa nibs.

At $32 per person, this is a steal. And with the menu changing every week, it'll be hard to get sick of this girl.

girl and the fig
110 West Spain St., Sonoma
707.938.3634
www.thegirlandthefig.com

$34 for 3-courses; $8 more for flight of 3 wines paired with each course

 ]]> tag:discover.winecountry.com,2009:/food//14.1735 2009-11-11T00:53:33Z 2009-11-11T01:07:01Z

Lunchtime spots in downtown Napa Valley. New Napa Deli - Frankie's Italian Deli & Grocery. Italian sandwiches - Genoa Salami, Tuscan, Sicilian

WineCountry Staff New Downtown Napa Deli

I had pretty much given up hope in finding a really good deli sandwich for lunch in downtown Napa. Too often workmates tried to lure me to makeshift deli places and each time I left disappointed and many times throwing my sandwich away on the sly. As a result, I decided to just part ways with this standard fare for lunch. And certainly, downtown Napa has plenty of other lunchtime options.

However, today I ventured into Frankie's Italian Deli located on 1502 Main Street at the urging of a friend who boasted she loved everything on the menu.  "Everything"?  Hmmm. I decided to order the Genoa sandwich which had Italian salami, provolone & anchovies, red onion, leaf lettuce, tomatoes, olive oil, balsamic vinaigrette on a French roll. (had them add pepperonchinis too).  And my opinion on the matter?
]]>
DELICIOUS!  Best sandwich I've had in a very long time! The ingredients are fresh, quality of meat is high, bread is good. It's a pretty good size sandwich and upon opening the wrapping, I told myself I would only eat half. Well, this sandwich was too darn good not to eat the entire thing.  Oh and if you do order the Genoa, don't be quick to tell them to remove the anchovies. The combo actually works quite well.

But perhaps there are doubters? I happened to order sandwiches for several folks in our office (Tuscan, Verona, Sicilian) and the reaction was the same "It's really good", "this is such a good sandwich", "I thought I was only going to eat half, but I'm definitely eating the 2nd half".

What's that saying? Proof is in the pudding.  Frankie's Deli is open from 8am to 5pm. You can call in your order ahead of time or fax your order. In addition to sandwiches, they also have side dishes like Sicilian Pasta, Orzo Salad, Potato salad. With each sandwich ordered a muffin chocolate chip cookie is included. 

I hope they stay around for a very long time. I might have to make this a once a week spot if not more!

Frankie's Italian Deli & Grocery
1502 Main Street
Napa, CA 94559
(707) 294.2283
www.napadeli.com]]> tag:discover.winecountry.com,2009:/food//14.1734 2009-11-10T15:59:41Z 2009-11-10T21:38:25Z

It's no wonder that everyone's New Year resolution is to lose weight considering everyone gorges themselves for a month straight starting with Thanksgiving through Christmas with pies, cakes, tarts, cookies and everything else. One is not even safe at work. So without further ado, let the baking begin, then grab the elastic waistband pants and let the feasting begin!

WineCountry Staff It's no wonder that everyone's New Year resolution is to lose weight considering that one gorges themselves for a month straight starting with Thanksgiving through Christmas!

Of course, it's quite hard to resist all of the wonderful foods this time of year especially all of the sweets and baked goods.  Dancing in my head are pies, cakes, tarts, cookies and many other warm, feel good treats. One is not even safe at work. So without further ado, start the baking, grab the elastic waistband pants and let the feasting begin!

Pecan Pumpkin Butter Pie with Butterscotch Cream

Frozen Pumpkin Mousse w/ Walnut Toffee Crunch
"With no pastry crust to wrangle, these luscious parfaits of pumpkin mousse and cream are easier to make than pumpkin pie."

Pumpkin Gingerbread Trifle
"I am a huge fan of trifles, and this is so easy and so delicious. It has the right ingredients for the holidays to bring in all the warm fuzzies of past years." - Linda, Food Network

Pumpkin Cake w/ Caramel-Cream Cheese Frosting
"In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It's delicious served cold or at room temperature."

Olive Oil & Sauternes Cake w/ Roasted Pears
"Because Neil Perry has a passion for wine, he uses Sauternes in every component of this dessert, from the cake to the sauce. He also adds olive oil to the batter, which creates a delightfully moist crumb. Pair w/ Riesling."

Caramel Pecan Pie
]]> tag:discover.winecountry.com,2009:/food//14.1711 2009-11-09T14:14:50Z 2009-11-10T00:05:58Z

Of course, your family expects a traditional holiday meal. But, you yearn for the fun and challenge of cooking up something a little different and adventurous. Why not do both? Prepare the traditional meal of time-honored favorites your family loves, but this time, give tradition a tasty timely tweak. Here are some recipes to help you discover that traditional doesn't have to mean predictable. We've taken holiday menu classics and recharged them with a few fresh new ingredients. Try these delectable subtle flavors that add to but don't overpower the familiar ones and take your holiday dinner from being a good meal to a great one.

Gina Dallara Of course, your family expects a traditional holiday meal. But, you yearn for the fun and challenge of cooking up something a little different and adventurous. Why not do both? Prepare the traditional meal of time-honored favorites your family loves, but this time, give tradition a tasty timely tweak. Here are some recipes to help you discover that traditional doesn't have to mean predictable. We've taken holiday menu classics and recharged them with a few fresh new ingredients. Try these delectable subtle flavors that add to but don't overpower the familiar ones and take your holiday dinner from being a good meal to a great one.

Cranberry relish gets a new taste makeover - and powerful antioxidant boost - with the addition of a splash of Petite Sirah and a half cup of fresh blueberries mingled with the cranberries. The delicate sweetness of the blueberries helps tone down the cranberries' tartness in a beautiful glistening tapestry of rich jewel colors.
]]>
The heart of any holiday meal is the bird - a glorious mountain of crackling golden skin encasing savory juices and tender meat. Brining the turkey - soaking it in a salty bath overnight - continues to be a popular way to boost both flavor and tenderness. But we've added a twist - citrus twist. Fresh wedges of lemon and orange add to the brine permeate the turkey with a subtle tangy taste and tantalizing fragrance that amps up the luscious poultry flavors.

What to sip. Petite Sirah is a versatile varietal for many foods, but it shines at a traditional Thanksgiving meal. Rich, full-bodied and made from choice California grapes, its velvety supple flavor provides the perfect accompaniment for the savory special dishes of the season.

"Concannon Vineyard has specialized in Petite Sirah for over 45 years, since we introduced the first varietally labeled wine in 1964, and we now make several different Petite Sirahs to fit different taste and wallet profiles," stated Jim Concannon, third generation vintner. "For the 'more-the-merrier bring your favorite dish' gathering, there's the 2007 Selected Vineyards Petite Sirah, a real value at of just $10 per bottle. For the full joyful table of family gathered around, the perfect choice is the celebratory 2006 Reserve Petite Sirah at of $38 per bottle. And then, for your first holiday meal together as a couple or for a special dinner with a few dear old friends, make a memorable impression with our 2004 Heritage Petite Sirah, a $50 per bottle treasure. You can even place your order online now at Concannon to make sure you have a bottle of Concannon Petite Sirah for every holiday event on your calendar," continued Concannon.

A founding family of California wine, Concannon is the oldest continuously operating winery in the state, with four generations of family leadership. Concannon introduced America's first varietally labeled Petite Sirah in 1964, sparking a love affair with this varietal, and led with the introduction of Cabernet Sauvignon clones 7, 8 and 11 in replanting much of Napa Valley in the 1970s. As we enter our 126th harvest, Concannon continues to lead the California wine industry in preserving an agricultural way of life by protecting vineyards from urban development with our new Conservancy wines. Concannon wines are available nationally where fine wines are sold and at www.ConcannonVineyard.com (where legal).

Caramelized Wine And Onion Tart

Cranberry And Blueberry Relish

]]> tag:discover.winecountry.com,2009:/food//14.1713 2009-11-09T14:12:44Z 2009-11-17T19:22:47Z

Cranberry relish gets a new taste makeover - and powerful antioxidant boost - with the addition of a splash of Petite Sirah and a half cup of fresh blueberries mingled with the cranberries. The delicate sweetness of the blueberries helps tone down the cranberries' tartness in a beautiful glistening tapestry of rich jewel colors.

Gina Dallara Submitted by Concannon Vineyard

Cranberry relish gets a new taste makeover - and powerful antioxidant boost - with the addition of a splash of Petite Sirah and a half cup of fresh blueberries mingled with the cranberries. The delicate sweetness of the blueberries helps tone down the cranberries' tartness in a beautiful glistening tapestry of rich jewel colors.

Prep Time: 5 Minutes
Active Time: 10 Minutes
Inactive Time: Refrigerate for 4 hours

Yields approximately 2 cups

Ingredients

• 12 ounce package fresh cranberries
• ½ cup fresh or frozen blueberries
• 1 cup granulated sugar
• ½ cup honey
• ¼ cup Concannon Petite Sirah
• 1 tablespoon grated orange zest
• ⅓ cup orange juice

]]> Directions

Combine all ingredients in a saucepan. Cook over medium heat until the berries have popped (approximately 10 minutes). Skim any foam from the surface and discard. Cool to room temperature. Cover and refrigerate for at least 4 hours.

This relish can be served cold or hot.]]> tag:discover.winecountry.com,2009:/food//14.1712 2009-11-09T14:11:02Z 2009-11-17T19:23:55Z

For a sensational savory side, try the caramelized onion and gruyere tart. Fresh Bermuda onions caramelized in butter to a golden brown blend with cream, eggs and heavenly gruyere. Fresh nutmeg and thyme send the flavor to the stratosphere plus scent the table with robust spicy holiday aromas

Gina Dallara For a sensational savory side, try the caramelized onion and gruyere tart. Fresh Bermuda onions caramelized in butter to a golden brown blend with cream, eggs and heavenly gruyere. Fresh nutmeg and thyme send the flavor to the stratosphere plus scent the table with robust spicy holiday aromas.

Prep Time: 20 minutes
Yields one 9-inch tart or 6 individual 4¼ inch mini tarts. Either option should be a fluted pan with a removable bottom. (Note: you may use store bought pastry or your own favorite pastry recipe.)

INGREDIENTS

• 4 tablespoons butter
• 2 tablespoons olive oil
• 3 cups yellow onions, sliced thin
• 3 tablespoons fresh chopped parsley
• ½ cup Concannon Petite Sirah
• 4 teaspoons fresh thyme, stems
  removed and chopped
• 6 ounces prosciutto, chopped
• 1 cup gruyere cheese, grated
• 1 egg, beaten
• 1 sheet prepared pastry, thawed
• salt and pepper to taste

DIRECTIONS

In a large skillet, melt the butter and oil on medium high heat. Add the onions, thyme, parsley, salt and pepper to taste. Sauté on low heat for 30 minutes until golden brown and velvety soft. Add the wine and cook an additional 10 minutes until the liquid has evaporated.

Cut the pastry to fit the fluted pans. Press the pastry on the bottom and against the sides. Poke holes on the bottom of shell and on the sides. Brush the borders of the tarts with the egg and assemble the prosciutto on the bottom of the tart. Add the gruyere cheese (evenly if using individual tarts) and top with the caramelized onions. Bake until golden at 350 degrees, about 20 minutes.]]> tag:discover.winecountry.com,2009:/food//14.1726 2009-11-03T22:20:43Z 2009-11-03T22:41:42Z

Grilled Duck Breasts with Black Currant Pomegranate Sauce Recipe. Ferarri-Carano. Nothing says fall and winter more than a warm, cozy dish that marries the sweetness of harvest fruit with the traditional entrée's of the season. Ferrari-Carano Winery has just the recipe for you - Grilled Duck Breasts With Black Currant Pomegranate Sauce. It's also the perfect dish for company during the holidays.

WineCountry Staff Submitted by Ferari-Carano Vineyards & Winery

Nothing says fall and winter more than a warm, cozy dish that marries the sweetness of harvest fruit with the traditional entrée's of the season. Ferrari-Carano Winery has just the recipe for you - Grilled Duck Breasts With Black Currant Pomegranate Sauce.  It's also the perfect dish for company during the holidays.

The Ferrari-Carano Zinfandel pairs well with the duck and "boasts aromas of boysenberry and blueberry pie with hints of vanilla and baking spices. Concentrated fruit continues on the palate with juicy, sweet wild berries that linger well into a finish that is highlighted by smooth, silky tannins."


]]>
2 - 1 lbs. Muscovy duck breast, or other domestic variety

Marinade:

• 2 tbsp. soy sauce
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano
• 6 juniper berries, crushed
• 1 clove garlic, chopped coarsely
• 1/2 cup red wine
• Zest of one orange, in julienne strips
• Juice of 1/2 lemon
• Kosher Salt and freshly grated black pepper

Sauce:

• 1/2 cup red wine
• 2 cloves garlic, finely minced
• 1/2 stick butter
• 2 tbsp. port
• 2 tbsp. black current jelly
• 1/4 cup pomegranate juice
• Juice of 1/2 lemon
• Kosher salt and white pepper to taste
• (if you want a sweeter sauce, add a little honey)

Place duck breasts in sealable plastic bag adding marinade ingredients. Refrigerate for at least 3 hours.

Preheat grill. Remove duck breast from bag, dispose of marinade. Pat duck dry and lightly coat with olive oil, and season with salt and pepper. Score top of duck breast, cutting only through the skin and fat. Grill duck breast, skin side down, approximately 3 minutes per side, being sure not to burn, for medium-rare, or 140 degrees. Set aside on platter with skin side down.  

Meanwhile, while you're grilling duck, prepare sauce. In small heavy saucepan, add wine and garlic and bring to a boil until reduced. Add port, jelly, pomegranate juice and lemon and reduce to a syrupy liquid. Quickly whisk in butter. Remove from heat and season with salt and pepper. Slice duck breasts and spoon sauce over duck. Serve warm.

]]> tag:discover.winecountry.com,2009:/food//14.1715 2009-11-03T14:13:51Z 2009-10-29T23:23:43Z

By Deirdre BourdetThe restaurant MECCA in San Francisco was one of my favorite spots in the city when Stephen Barber manned the stoves. I was devastated when he and the management team left to open BarBersQ in Napa's uber-suburban Bel...

Gina Dallara By Deirdre Bourdet

The restaurant MECCA in San Francisco was one of my favorite spots in the city when Stephen Barber manned the stoves. I was devastated when he and the management team left to open BarBersQ in Napa's uber-suburban Bel Aire Plaza, so I moved to Napa as well. (Kidding... though I did move to Napa.) The new digs are not quite as sexy or dramatic, but they do have plenty of urban flash. And the restaurant's lusty flavors and mood music make up for whatever style points are lost for the slightly less soigné clientele. ]]>
Though pricier than most places dishing up this kind of fare outside of SF, BarBersQ also uses much higher quality ingredients: Fulton Valley chickens, Painted Hills and Long Meadow Ranch beef, Rancho Gordo beans, Point Reyes blue cheese, and potato buns from local ABC Bakery.  I think it's worth the price.  Unlike so many others, the kitchen doesn't hide behind the brand-name meats and produce, counting on their sterling reputation to carry the meal.  This place actually seasons its plates with gusto.  The plain jane BBQ half chicken has tons of rich flavor in the spice rub, great smokey nuances, and plenty of juicy meat--well worth the $16 in my opinion.

And honestly, the people-watching here is priceless... just as it was at MECCA.  But I'll leave that for you to discover yourself.
BarBersQ

3900 Bel Aire Plaza, Suite D, Napa
707.224.6600
www.barbersq.com]]> tag:discover.winecountry.com,2009:/food//14.1714 2009-11-03T14:03:22Z 2009-10-29T23:13:14Z

Gina Dallara By Deirdre Bourdet

Recession-special happy hours are still popping up at a fabulous pace, even though the recession tide has turned and is (officially) over.  Downtown Napa recently added a couple of new and exciting options for happy hour tippling, besides Pica Pica Bar with its fab $3 drinks and ceviche.]]> Zinsvalley
This beloved local favorite just moved from the Browns Valley neighborhood into the downtown space last occupied by n.v. restaurant. The menu and clientele remain essentially the same, but management has added a discounted happy hour menu on weekdays from 2-6pm. A selection of crowd-pleasing appetizers is on offer for $6-9 (down from the $8-14 range), and yes, the wildly popular fried calamari, onion rings, and flatbreads are all there. House wine and well cocktails are $4, bottled beers are $3, and specialty cocktails only $6. On Tuesdays in the bar, you can score the big grass-fed burger for half-price ($7), and Thursdays you can call your liquor for $6 martinis all night long. Fortunately they've got a pretty big bar space, with a cozy fireplace and quirky rounded banquette seats to lounge upon.

The Border
The Jacinto brothers worked with Cindy Pawlcyn for years and years and helped inspire the legendary Mexican-influenced menu staples in her wine country restaurants and recent cookbook Big Small Plates (rabbit tostada, I mean you). The brothers' new place on the corner of First and Main delivers high quality local ingredients and authentic Mexican flavors--so if you're looking for nachos, look elsewhere. If you want carne asada tacos with salsa fresca for $1 each, though, come to the bar between 3-6pm on weekdays. Fresh lime juice margaritas are also half price ($4), with other discounts lurking in the bartenders' brain. Check out the extensive tequila selection while you're there, or try a michelada for a refreshing change of pace--beer, lime juice, and salt. Yum.

Zinsvalley Restaurant
1106 First Street, Napa
707.224.0695
www.zinsvalley.com

The Border
1005 First Street, Napa
707.258.1000
www.thebordernapa.com]]> tag:discover.winecountry.com,2009:/food//14.1703 2009-11-02T16:42:49Z 2009-11-03T22:43:04Z

Stuffing is personal and subjective. Everyone has their absolute favorites and some guests are just downright insistent that THEIR recipe is used for the big Thanksgiving Dinner Sometimes the stuffing turns out great and we're grateful. Other times, they are plain AWFUL and so we tend to skip that whole area on our plate for fear it contaminates the rest of our food! So we ask you, what's been your experience with "the good, bad and ugly" of stuffing? We've found a few stories and recipes to get you started...

WineCountry Staff Stuffing is personal and subjective.  Everyone has their absolute favorites and some guests are just downright insistent that THEIR recipe is used for the big Thanksgiving Dinner  Sometimes the stuffing turns out great and we're grateful.  Other times, they are plain AWFUL and so we tend to skip that whole area on our plate for fear it contaminates the rest of our food!   So we ask you, what's been your experience with "the good, bad and ugly" of stuffing?  We've found a few stories and recipes to get you started...

Kasha:  "My favorite is stove top, I swear!  As embarrassing as that is, I can't help it.  I would eat it by itself!  The worst....LIVER or GIZZARDS  in my stuffing. That culinary practice should be BANNED!  I did have a relative insist on having her stuffing by the way.  It was okay....I missed my stove top."

Candi:   "Good Stuffing comes from my Grandma!  She makes hers from scratch including the cornbread. The bad and ugly came to me one holiday dinner at my brother's house. I asked what it was and my sister-in-law said STOVE TOP!  That is the WORST stuffing ever!!! UGHHHH. That is NOT how stuffing is supposed to taste. ]]> THE GOOD

Apple Bacon Cornbread Stuffing
"This colorful stuffing gets a slight sweetness from apples and a savory depth from onion and bacon."

Artichoke Parmesan Sourdough Dressing
"Created by Sunset reader Leslie Jo Parsons of Sutter Creek, California. (Sunset readers from all over the West have actually called Parsons to thank her for it too.)"

Apple, Shallot and Herb Dressing
"Whether to call the starch dish dressing or stuffing is a perennial debate at Thanksgiving tables. The term stuffing is usually used when it is cooked inside the turkey, while dressing is typically cooked in a baking dish."

Sourdough Stuffing with Pears & Sausage
"Sourdough bread gives the stuffing a tangier flavor than French bread, but you can use the latter in a pinch."

Panettone Stuffing
Recipe courtesy of Chef Micheal Chiarello

Herbed Bread Stuffing w/ Mushroooms & Sausage
"Making your own bread cubes is easy and yields delicious results."
 
THE BAD
You tell us!

THE UGLY
Worst Ever Thanksgiving Stuffing Recipe
www.twittermoms.com/forum/topics/worst-ever-thanksgiving]]> tag:discover.winecountry.com,2009:/food//14.1707 2009-11-02T15:27:49Z 2009-11-02T19:39:06Z

To most, turkey and Thanksgiving is as obvious as peanut butter and jelly. What isn't obvious anymore is how we cook that turkey. In addition to the traditional basted, bagged and roasted turkey methods we now have a myriad of new, exciting and untraditional ways of cooking that delectable bird. Step into the culinary world of turkey grilling (yes, on the bbq!), smoking, deep frying and rotisserie. Set your fears aside and discover the "untraditional turkey" this year. You may be surprised at the response you and your bird get this year, kissing your traditional method goodbye forever.

WineCountry Staff To most, turkey and Thanksgiving is as obvious as peanut butter and jelly.  What isn't obvious anymore is how we cook that turkey.  In addition to the traditional basted, bagged and roasted turkey methods we now have a myriad of new, exciting and untraditional ways of cooking that delectable bird. Step into the culinary world of turkey grilling (yes, on the bbq!), smoking, deep frying and rotisserie. Set your fears aside and discover the "untraditional turkey" this year.  You may be surprised at the response you and your bird get this year, kissing your traditional method goodbye forever.
 
Don't believe me?  Then let me tell you a story ....

Last Thanksgiving, my husband decided to smoke the turkey instead of the traditional "bagged" turkey. While my husband is great on the grill and smoked turkey sounded wonderful, I did not like the idea of being adventurous on Thanksgiving. Truth be told, I was a little worried that it wouldn't quite turn out as expected. What's more, we were expecting quite a few people for dinner!

To be safe, I cooked my traditional "bagged" turkey and it came out as expected - juicy and delicious.  However, my turkey sat virtually ignored and my husband's turkey was completely devoured. He clearly "smoked" the competition-namely me. I conceded defeat.  The smoked turkey was good, absolutely memorable, and our family can never go back.  Our traditional turkey has forevermore flown the coup and has been replaced by our new tradition-the "untraditional turkey". 

To help you find your own new Thanksgiving un-tradition, we've provided a few our favorite recipes and methods below.  Happy Thanksgiving! 
]]> Wine Smoked Turkey
"Make this elegant turkey for anyone from the East or Midwest, where grilling in November just can't happen." Sunset Magazine

Honey Brined Smoked Turkey
It was great! Moist and yummy, and sooo easy!" Kathleen, user review on Food Network

Hawaiian Portuguese Smoked Turkey

Deep Fried Turkey - Paula Deen recipe
"We just bought a turkey fryer and I decided I just had try Paula's recipe and Wow! It was fabulous! All we had left was the carcus.", user review by Renee on Food Network

Two Alarm Deep Fried Turkey (from Southern Living Magazine)
Wine pairings for this recipe include Folie a Deux Menage a Trois Rose 2006 and Brancott Reserve Pinot Noir 2005.

Mesquite-Grilled Turkey 


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