Recently in Recipes Category

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.

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

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.

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."

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.

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! 

Trick or Treat? Well, treats of course! Whether you have kids or your a kid at heart, we have some fun recipes for you! So, set aside that store bought candy and get ready to taste some really wicked treats! Just click below to get your spook-tacular Halloween underway!

Chocolate Candy Corn Truffles
"Dark chocolate and bitter orange offset the sweetness of candy corn in these fun but fancy truffles."

Double-Chocolate Caramel Apples
"Indulge in the ultimate chocoholic experience by dipping the caramel apples in both semisweet and bittersweet chocolate."

Pumpkin Patch Cakes
"Petite pumpkin-shaped cakes. Dust with confectioners' sugar, finish them with colorful frostings, or pipe on smiling or scary jack-o'-lantern faces."

Caramel-Dipped Apples
"Delicious caramel apples...decorate with toffee bits, mini M&Ms, candy sprinkles, etc."

What's your favorite treat to make for Halloween?

Submitted by Viansa Winery & Vineyards

Viansa's 2007 Chardonnay offers flavors of Apple, honeydew melon and toasty oak with a crisp clean finish. This wine was 50% barrel fermented and 50% stainless steel tank fermented. A deliciously fresh wine that pairs nicely with a cheese and fruit platter, grilled fish or light pasta dishes.  Drink now through 2010. Visit Viansa.com/lifestyle for recipes like "Pepper and Prosciutto Frittata".

submitted by VirginiaWine.org

by Melissa Close, Executive Chef of Palladio Restaurant

Executive Chef Melissa Close has directed Palladio's kitchen since the fall of 2000, continually working to bring authentic Italian Cuisine to Central Virginia. Raised in Alabama, Melissa has been in the restaurant business since she was 16 years old and is a distinguished graduate from the New England Culinary Institute, Alumna of the Year in 2005. She has focused on Italian cuisine since working for award-winning chef Frank Stitt at Bottega Restaurant & Cafe located in Birmingham, Alabama in the early 90's. Her quest to refine her fluency in Italian cuisine led her to San Francisco's Rose Pistola Restaurant.

After taking a hiatus to work for one of her early culinary mentors and fellow Charlottesville chef, Craig Hartman, at The Cliff House at Pikes Peak in Manitou Springs, Colorado, she was drawn back to Italian cuisine when asked to take the Executive Chef's position at Palladio Restaurant. She has brought both national and international recognition for Palladio Restaurant through her constant striving to create menus with the freshest ingredients found locally and internationally. During the restaurant's annual closing in January, Melissa and her staff travel across the Atlantic to stage in some of Italy's finest establishments to expand their knowledge of Italian cuisine. Melissa and her staff's commitment for excellence has won her induction in the Chaine des Rotisseurs, and three invitations to create dinners at the world-renowned James Beard House in New York City, a great honor bestowed upon select chefs in the country.

This breakfast recipe is one of our most popular!  It is as easy to prepare as it is delicious.  We serve it with homemade guacamole, pico de gallo and homemade baked tortilla chips. Enjoy!

Mexican Souffle

Ingredients

• 7 oz can of Ortega green chilies (whole or chopped)
• 1 ½ cup Jack cheese, grated
• 1 ½ cup Cheddar cheese, grated
• 12 eggs
• 1 cup milk
• 1 tsp salt
• 1 tsp garlic powder (or 1 small clove of fresh garlic)
• 1 tsp cilantro, fresh or dried
• 1 tsp oregano, fresh or dried or ground
• 1 tsp cumin powder
• ½ tsp ground pepper

Chef Jennifer B. Keller (from the Keller Family)

The aromas of cherry, raspberry, tangerine and minerals are in harmony in this lovely wine and once more show us the nature of the Keller Estate terroir. The lively acidity on the palate reminds us that this wine is meant to express the most delicate side of Pinot Noir, while making for a great wine to be paired with summer fare. To continue on this voyage to the south of France we share with you a family recipe for pissaladière, a flavorful onion flatbread that work beautifully as an appetizer to pair with our Rosé!

Wine Pairing: 2006 Zenato Valpolicella and 2006 Nalle, Dry Creek Valley, Zinfandel

Napoletana pizza is what you find the locals eating in Naples. The dough is stretched thin and sauced lightly, and topped with fresh mozzarella cheese, and fresh basil. The pizza is baked in a wood fired oven at 750 degrees minimum. The pizza is so thin in the center that eating with a knife and fork is preferred. The outer crust is light an airy and enjoyed dipped in olive oil.  

By Deirdre Bourdet

Napa recently experienced a sudden, tragic, and devastating loss... Ubuntu took its strawberry sofrito pizza off the dinner menu. In my humble opinion, this dish showcased all the best qualities of the restaurant: uber-local organic ingredients, creatively prepared, internationally inspired, and perfectly executed. Who else would think to combine Napa's famous summer strawberries with onions and garlic, slow cook the mixture in olive oil for three days to a sweet, savory, caramelized nirvana, and then spread it on a thin-crust pizza with fresh burrata and pine nuts? It was bliss, and I was in love.

Ingredients:

• 4 halibut fillets, 8 ounces each and 1 inch thick
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• ¼ teaspoon fine salt
• ¼ teaspoon black pepper

Salsa:

• 2 fresh peaches, skinned and cut into ¼" dice
• 1 mango, peeled and cut into ¼" dice
• 1 tablespoon vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon crystallized ginger, finely minced
• 1 tablespoon mint, finely minced
• 1/2 teaspoon orange zest
• 1/8 teaspoon cinnamon
• Dash of salt

Submitted by Louis M. Martini Winery

Since 1933, the wines of Louis M. Martini have been crafted in the belief that wine is best enjoyed with food and among friends and family. The Martini family has been gathering and creating recipes for generations, recipes made with their rich, distinctive wines in mind.
Here is one such recipe.

Ingredients:

• 8 loin lamb chops

Marinade:

• ¼ cup olive oil
• ¼ cup Louis Martini cabernet sauvignon
• 1 teaspoon balsamic vinegar
• 1 teaspoon. whole grain Dijon mustard
• 2 teaspoon. Herbs de Provence
• 4 cloves garlic, minced
• ½ teaspoon. paprika
• ½ teaspoon Kosher or sea salt

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

Wine Pairing: Rodney Strong Reserve Russian River Valley Chardonnay

Summer's not over for a couple more months.  Take in as much of it as you can sipping a glass of Rodney Strong's Reserve Russian River Valley Chardonnay.  It's at once refreshingly crisp and luscious and will compliment these scrumptious crab cakes.

Submitted by the Birmingham Bed & Breakfast
Nancy and Jerry Fischman, and Kathy Pappas, chefs

• 1 cup half and half
• 4 eggs (1 egg per serving)
• ½ cup all-purpose flour
• ¼ teaspoon dried basil
• 1/8-teaspoon garlic power
• 1/8-teaspoon pepper
• 1/8-teaspoon salt
• 4 white onions, finely diced
• ½ cup sliced black olives
• ¾ cup diced ham, Canadian bacon or cooked chicken sausage (may be omitted)
• 1 cup shredded Italian cheese (I used a blend that has asiago in it)
• ½ cup diced tomato for topping

Submitted by Chef Jim Filaroski of J. Alexander's

Wine Pairing: Merryvale Vineyards Napa Valley Cabernet Sauvignon

Summer's here and the time is right... for a barbecue!  Invite your friends over, uncork a bottle of Merryvale Napa Valley Cabernet Sauvignon, and get the coals hot.  This great grilled rib-eye dish is sure to be a crowd pleaser and pairs impeccably with Merryvale's Cab.

Submitted by Gallo Winery

The Gallo family believes that one of the reasons they have stayed strong as a family business for over 75 years is their love of sitting down together to share good food, wine and conversation. Many meals have been enjoyed, some from old Italian family recipes and some more contemporary Californian in style.  Here is one they hope you enjoy...

Ingredients:

For the dressing:

• 1 clove garlic, minced
• 1 teaspoon Thai hot chili paste, or to taste
• 1/4 cup Thai fish sauce
• 1/3 cup warm water
• 2 tablespoons lime juice
• 2 tablespoons + 2 teaspoons granulated sugar

This food item is the absolute best; cheesy, tasty, and makes your mouth water. The tomatoes are awesome with the sour dough bread and the cheese. Everyone orders and loves this item at Silo's Wine Bar and Jazz Club.

Recipe: Killer Bread

Wine Pairing: Pinot Grigio (favorite is by Luna Vineyards)

Chef Name: Linda Whitted

Ingredients:
butter, mayo, Parmesan cheese, garlic, mozzarella cheese, sour dough bread

Directions:
I cant tell you anything more or give details . . . its a SECRET!

Readers: Looks pretty good from the picture and easy to make.  Probably perfect as a snack or along with dinner. Would love to get some readers thoughts on how to make this since we aren't given any directions...

Silo's Wine Bar and Jazz Club
"Pairing Great Wines with Great Music"
530 Main Street
Napa, CA 94558
(707) 251.5833
www.silosjazzclub.com

Summer is here and that can only mean one thing (okay, maybe a couple) . . .

First - Throw as much as you can on the grill because who wants to slave all day cooking and cleaning in the hot kitchen?! 

Second: Your kids will tire of hot dogs and hamburgers every night for lunch and dinner so why not try out some new things on the grill. The banana and nutella panini sounds delicious for a snack or dessert!

Third: There is more to life than just grilling meat!  Vegetables, fruits, bread and a slew of other things can be grilled too!

That being said - check out some of the recipes below. Let us know how they turn out and don't forget to pair them with wine!  White Wines for Summer or Best Wines for BBQ. Happy Grilling!

• Apple-Glazed Barbecued Baby Back Ribs
• Kansas City-Style Barbecued Chicken
• Peach-Mustard Pork Chops
• Moroccan Grilled Salmon
• Grilled Quick-Brined Jumbo Shrimp
• Grilled Corn w/ Seasoned Butters
• Grilled Zucchini/Summer Squash Salad w/ Citrus Splash Dressing
  
• Grilled Potato and Onion Salad w/ Blue Cheese and Bacon
• Grill Baked Brownies w/ Bing Cherry Ice Cream
• Grilled Banana and Nutella Panini
  

Submitted by Chef Kelly Wangard of Paso Robles Inn Steakhouse

A savory interpretation of a classically sweet pastry this version of Baklava combines the rich flavor of Blue Cheese with walnuts for an amazing, out of this world treat.

Ingredients:

• 1 box phyllo dough
• 3 pounds Hook's Paradise blue cheese, Gorgonzola, or blue cheese
• 1 pound butter
• 5 cups walnuts, toasted
• 1 cup sugar

Submitted by B.R. Cohn chef Sherri Hewitt

A simple, slightly crunchy cake recipe. With flavors of walnuts and orange this is a great Summertime or anytime desert. Enjoy!

Yield: Makes 8 to 10 servings

Ingredients

• Nonstick olive oil spray
• 1 1/2 cups chopped walnuts
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 4 large eggs
• 1 1/2 cups sugar
• 1/2 cup fresh orange juice
• 1 tablespoon finely grated orange peel
• 1/2 cup B.R. Cohn Mandarin Orange Olive Oil
• Powdered sugar

Submitted by The Grill at Silverado - Silverado Resort
Executive Chef - Peter Pahk

The Grill at Silverado, is a one-of-a-kind Napa Valley restaurant, serving breakfast, lunch, dinner and bar appetizers. This restaurant in Napa Valley features Wine Country Cuisine with an Asian flair, emphasizing fresh and sustainable products. Chef Pahk's Cervena Venison Shabu-Shabu won Cervena Venison Dish of the Year 2008.

Are you the grill master of the cul de sac? Do your burgers evoke sighs of satisfaction and gushing praise from even the most jaded of picnic attendees? Do you dream of tender patties sizzling on the grill? Answer yes to any of these questions, and you just might have a chance at $50,000 in one of the nation's biggest and best cook-offs, The Build a Better Burger contest.

Oh sure, just about anyone who's lit a charcoal grill thinks they've got the secret to deliciously delightful burgers: onion soup mix, hickory chips, homemade relish, or perfectly grilled buns. Amateurs all, compared to the folks who've re-invented burgers from the ground up at the Sutter Home Winery competition that takes place each year in Napa, CA.

Winners in past years have had recipes ranging from simple portabella mushroom burgers, and a Greek-inspired burger with lamb meat, roasted eggplant and feta cheese, to Hawaiian tuna burgers with onion and lime salsa. Definitely not your everyday burgers.

The competition is already open (April 1 - July 29, 2009) so you better get a move on if you plan on submitting your top secret perfect burger concoction. CLICK HERE to enter. Ten finalists  will be selected to cook their creations at the Sutter Home winery next year, in addition to being featured on the Food Network. The pressure builds in the timed cook-off, where contestants are challenged to create their recipes in front of judges, cameras, press and other finalists for the $50,000 grand prize, or the $10,000 Best Alternative Burger category.

If you like to eat burgers rather than cook them, take the Burger Personality test and see what type you are, get the best burger recipe to match, along with a wine pairing suggestion.

Submitted by the Hadsten House Inn and Spa

At the Hadsten House our goal is offer comfort food with friendly country club style service where regulars are treated like family. Our dishes are all intended to wow guests with the best burger in the Santa Barbara Wine Country, outstanding short ribs or this outstanding pasta dish each intended to make you want to become a regular guest.

Recipe: Spinach Pasta Sheets w/ Sauteed Shrimp & Roasted Tomato Cream Sauce

Chef's Name: Aaron Dixon

Wine Pairing: Artiste Winery "Cafe Noir" 2008

Submitted by Gallo Winery

The Gallo family believes that one of the reasons they have stayed strong as a family business for over 75 years is their love of sitting down together to share good food, wine and conversation.  Many meals have been enjoyed, some from old Italian family recipes and some more contemporary Californian in style. This recipe was created by one of the first employees at the Winery and has been a favorite of the Gallo family for years.

Ingredients:

• Spaghetti, 1 lb.
• Tomato Paste, 4 cans (6oz. ea.)
• Plump Tomatoes, 2 cans (14.5oz. ea.)
• Ground Round Steak, 2 lbs.
• Ground Pork, ½ lb.
• 2 Eggs
• Gallo Family Vineyards Frei Ranch Cabernet Sauvignon 1 cup
• Garlic Cloves, Sliced, 4 each
• Parsley, Chopped, 4 Tbs.
• Cheese, Parmesan
• Basil
• Water, 1 can (14.5 oz)
• Salt, 1 ½ tsp
• Garlic Salt, 1 ½ tsp
• Black Pepper, ½ tsp

Submitted by: Perry Hoffman, Chef de Cuisine
                          étoile at Domaine Chandon

Dungeness Crab has everything a chef loves - sweet, salty, rich, but also light - all at the same time. An incredibly versatile ingredient, crab has the enviable ability to work well with many other components. Chef Hoffman prefers to pair this dish with étoile Brut.

Submitted by: Charlie Palmer's Dry Creek Kitchen
Chef: Les Goodman

Wine Pairing Suggestion:
Papapietro Perry Winery 2005 "Peter's Vineyard" Russian River Valley Pinot Noir

Charlie Palmer's Dry Creek Kitchen, located in Hotel Healdsburg, serves an ever-changing menu celebrating Sonoma County's fresh seasonal ingredients and wines. Each March, Chef Palmer hosts Pigs and Pinot, a two day festival of spectacular food and wine.  This dish is a tribute to Pigs and Pinot and is paired with this year's winning Pinot Noir.


Hotel Healdsburg
25 Matheson Street
Healdsburg, CA 95448
800.889.7188
www.hotelhealdsburg.com

Dry Creek Kitchen
Hotel Healdsburg
317 Healdsburg Avenue
Healdsburg, CA 95448
707.431.0330
www.charliepalmer.com

Submitted by Chef Felipe Barragan of Chateau de Vie Bed and Breakfast & Vineyards

Rumor would have it that many moons ago when the Napa Valley was just a hand full of eager young vintners, a weekly gathering of the minds would come together and share in a breakfast of Scrambled Eggs and Napa Valley Chardonnay. Here you find the only breakfast that Chateau de Vie so daringly pairs a glass of golden delight.

Ingredients:

• 12 large eggs
• 2 tbsp butter
• ½ cup whole milk
• 2 tbsp canola oil
• ½ tsp salt
• 2 Tbsp Chopped Fresh Tarragon
• 1 tsp black pepper
• 6 Slices or pieces of your favorite Brea Cheese.

Submitted by Chef Christopher Kostow of
 The Restaurant at Meadowood

Squab:

• 1 whole squab
• 3 ½ tablespoons Darjeeling tea
• 2 tablespoons butter
• 2 cups salt
• 4 cloves garlic
• 4 bay leaves
• 1 liter duck fat

Submitted by The Meritage Resort and Spa

The new Friday tradition at The Meritage Resort is Fish 'n Chips.  Chef Laurent is using seasonal cold water fish and Napa's own Napa Smith Brewery Beer to create the perfect batter.  Every Friday morning, Laurent brings the freshest fish available from Kanaola Seafood at Oxbow Market, depending on the season, to make the perfect Fish 'n Chips.

Submitted by Timber Cove Inn ~ Sonoma

Wine Country Chef Jon Mortimer is the mastermind behind Alexander's, the Sonoma Coast culinary soiree that overlooks panoramic seascapes at the attractive Timber Cove Inn. Inspired by local ingredients and sensory Sonoma bliss, this radiant dish offers exotic flavor via local pork and the unique collaboration of cinnamon, coriander and cayenne pepper.

Submitted by Timber Cove Inn ~ Sonoma

8 smoked Roma tomatoes (cut in half and smoked for ½ hour, or fresh tomatoes if desired)

Ingredients:

• 1 large Walla Walla sweet onion
• 2 oz. Vegetable oil
• 2 to 4 Chipotle peppers (chopped)
• 1 zucchini (diced)
• 1 yellow squash (diced)
• 2 stalks celery (cut on a bias)
• 2 small carrots (peeled and cut on a bias)
• 1-cup pork stock (use chicken if unavailable)
• 1-cup tomato juice
• Ground black pepper to taste
• Kosher salt to taste
• 20 sprigs fresh cilantro

Submitted by Chad Hendrickson, Executive Chef The Hess Collection

At The Hess Collection, Executive Chef Chad Hendrickson utilizes an organic garden outside the kitchen, and purchases from local farmers and vendors to create fresh seasonal recipes to pair with Hess Collection wines.

Ingredients

• 1 Tbsp. Olive Oil
  
• 1 ea. Chickens cut in 8 pieces
  
• 1 cup Porcini mushrooms, sliced
  
• 1½ cup Onions, diced
  
• 2 ea. Garlic clove, minced
  
• 2 Tbsp. Tomato paste
  
• 1 ea 14 oz can stewed tomatoes
  
• 1 Tbsp. Fresh Thyme, finely chopped
  
• 1 ea. Bay leaf
  
• to taste Salt and Pepper
  
• 1 Tbsp. Italian Parsley, chopped
  
• to taste lemon juice
  

Bella Villa Messina is located in Sonoma Wine Country. They boast 5 rooms that feature goose-down comforters, fine linens, private baths, TVs with VCRs, Jacuzzi tubs, fireplaces and a superb Sonoma breakfast prepared each morning.

They submitted two recipes (Spinach Frittata or Hawaiian French Toast) that you can either try at home or perhaps taste when you make reservations at the villa!

Sonoma County is famous for their year-round abundance of produce. Each season Ferrari-Carano's culinary gardens offer Rhonda Carano's inspiration for new and delicious recipes as well as tried and true recipes from her Italian ancestry. With farmers' markets spreading across the country and people's desire for fresh fruit and vegetables, it's becoming easier for today's cook to create fresh and diverse menus that are not only delicious, but also nutritious.

This ever-changing bounty of ingredients makes entertaining fun and pleasing for every palate when paired with the perfect wine. Below are two such recipes...

Grilled Lamb Chops with Wine-Mint Marinade
Wine Pairing: Ferrari-Carano Cabernet Sauvignon

Pasta Butterflies with Asparagus and Snowpeas
Wine Pairing: Ferrari-Carano Chardonnay

Ferrari-Carano also offers several other recipes online. Or use their Wine and Food Pairing Guide to assist you in selecting the ideal wine for all your entertaining needs.

Provided by Ferrari-Carano Vineyards & Winery

16-18 first course servings

Ingredients

• 6 large eggs
• 12 oz. tomato paste
• 1 Tbsp salt
• 2 lbs all-purpose flour
• Cornmeal, as needed
• Parmesan Cream Sauce (recipe follows)

Directions:
Combine eggs, tomato paste and salt in food processor and blend. Mix in eggs and blend till very well combined. Add flour slowly, and continue to mix until dough is formed into a ball. Take dough out and knead a little, then let rest.

Roll dough to thinnest possible setting on pasta machine. Lay strips of dough on a surface lightly dusted with cornmeal. Let rest, uncovered for 10 mins. Cut 1" x 2" rectangles, with a serrated hand wheel. Pinch in the center of each rectangle to form the "butterfly" shape, making sure the pinched center adheres.

Parmesan Cream Sauce:

• 1 lb asparagus
• 2 oz unsalted butter
• 1/3 lb. snow peas, trimmed
• 1-1/4 qt heavy cream
• 2/3 cup parmesan cheese
• Salt and pepper to taste

Trim and peel asparagus, cut on bias into 1" pieces. Blanch asparagus and drain and dry. Melt butter in sauté pan and add snowpeas and asparagus, sauté, tossing often until vegetables are tender. Add cream and cheese. Bring to boil and reduce until cream is slightly thickened. Season with salt and pepper to taste. Toss with pasta immediately.

Wine Pairing: Ferrari-Carano Chardonnay, Alexander Valley

Recipe provided by Ferrari-Carano Vineyards & Winery

Marinade:

• 2 med. garlic cloves
• 1 med. shallot
• 1 Tbsp finely chopped mint
• 1 Tbsp chopped rosemary
• 3 Tbsp dry red wine
• 1 tsp Dijon mustard
• 1 tsp mint jelly (or honey)
• 1/4 cup olive oil
• Freshly-ground black pepper
• 8 lamb chops, or rack of lamb

Finely chop garlic, shallot, mint and rosemary in food processor. Add mustard, red wine, olive oil and pepper, until blended. Rub on meat. Store in plastic Ziploc baggie.

Prepare barbecue and grill according to your likeness. Serve immediately.

Garnish with grilled peaches with gorgonzola crumbled on top.

Wine Pairing Suggestion:  Ferrari-Carano Cabernet Sauvignon, Alexander Valley

Nothing is better on a cold, winter evening then a hearty soups or stew. Share with us your favorite and see below for other recipes. Grab a baguette or garlic bread and happy soup eating!

Butternut Squash w/ Blue Cheese Timbale
St Francis Winery & Vineyards, Sonoma Wine Country

Lentil Soup with  Herbed Yogurt
"This is a hearty soup that is just delicious. Feel free to sprinkle a little more Mystic Moroccan Herb Rub as a garnish along with the yogurt if you so desire." - Made in Napa Valley

French Onion Soup
"Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries. To make it, you'll need six sturdy ceramic bowls that may be safely placed under the broiler. This recipe is based on one in Bistro Cooking by Patricia Wells (Workman, 1989)." - Saveur Magazine

Beef, Beer, and Barley Stew
"I added white potatoes and left out the last step of beets and horseradish. I also added roux at the end to thicken the broth up a bit. The result was a hearty, tasty and soul-satisfying stew that was perfect for a rainy winter night. " - MyRecipes.com

White Bean Soup w/ Bacon and Herbs
"A great recipe...Thick and hearty with fresh flavors from the herbs. I used the quick soak method (bring beans to a boil then let sit for an hour, drain and rinse) and it came out perfect. I did not add all of the fat back in (just a drizzle), but scraped the pan and deglazed thoroughly for flavor" - Food & Wine

Whether a self proclaimed gourmet cook or one in hiding, you most likely know the benefits of cooking with wine and (in imitation of Julia Child) consider drinking wine while cooking a must.

I myself am no stranger to using a little Zin in spaghetti sauce, Chardonnay with sauteed mushrooms and butter, and scores of other wines when the recipe calls for it.  Of course, there are also those times, while drinking wine, when every dish seemed to warrant a dash of wine here and there whether dictated by a recipe or not, but I digress...

In any event, it never crossed my mind to use a dessert or ice wine in cooking. But lo and behold, I read an article A Lesson in Enjoying Ice Wine that aptly stated "You pair it with desserts, drink it after meals, but you've never thought to use it to make your desserts, or use it in your meals".  Perhaps, its time we all venture out into new territory.  Imagine all the wonderful possibilities of cooking with ice wine...like with your French Toast....

I was recently reading the magazine Every Day with Rachel Ray (catchy little title) and came across a recipe for a sangria that sounds delicious for those cold winter days. So I thought, why not ditch the usual coffee or hot chocolate and warm up with a little sangria. And with romance on the minds of many, it's the perfect drink for a night snuggled with your sweetie in front of the fire.  I'll leave the rest of the details to your imagination....

Colorado Lamb Rack with Blueberry Compote,
Pumpkin Risotto and Mustard Glace

Chef: James Waller
Executive Chef, Monterey Plaza Hotel & Spa
Prepared for Pairings at the Plaza during the 9th Annual Great Wine Escape in Monterey, CA

Chef: Sharon Campbell
Executive Pastry Chef, Monterey Plaza Hotel & Spa

Prepared for Pairings at the Plaza during the 9th Annual Great Wine Escape in Monterey, CA

One holiday dinner down, one more to go!  Next week, families will be gathering around the table for one more holiday dinner. Do you know what you're having? Most likely a couple of favorites and maybe something new.

If you're cooking the holiday dinner this year for the first time or want a slight twist on the tried and true, peruse some of the fabulous recipes we found!

Main Dish
Roast Skin on Pork Loin
Salt and Pepper Crusted Prime Rib
Horseradish and Herb Crusted Beef Rib Roast
Baked Ham w/ Orange Mustard Pepper

Entrees
Mustard Roasted Potatoes
Pepper Jelly-Glazed Carrots
Green Beans w/ Sage and Pancetta
Apple Chipotle Sweet Potato Puree


Desserts
Paula Deen's Snowflake Cookies
Pumpkin Pie w/ Orange Marmalade
White Chocolate and Peppermint Cookie Brittle
Caramel Apple Pie

Where would Thanksgiving be without the Turkey and Stuffing. Oh sure, there's a few people out there that may be vegetarians or are like my roommate who does not eat turkey but has lasagna on Thanksgiving. However, for the majority of you, Turkey will be on the menu, placed in the middle of the table, and dressed in all it's stuffing/dressing/gravy glory!

Your mouth is watering already in anticipation...and why not...Thanksgiving is only a few weeks away where good eats will abound. Let WineCountry.com point you in the right direction with a few ideas for this year's grand Turkey entrance!

• Roast Turkey w/ Apple Cider Pan Gravy
• Andouille Cornbread Stuffing
• Mom's Roast Turkey  and Stuffing
• Brined, Herb Roasted Turkey
• Sage Roasted Turkey
• Cornbread Apricot Dressing w/ Rosemary
• Bourbon Gravy

Turkey pairs well with wine and we have the perfect Turkey Wine Guide.

Don't forget about the delicious side dishes!

Submitted by Chef Antonio Ghilarducci

Depot Hotel Restaurant and Garden
Sonoma

This recipe is easily among my favorite ways to prepare pork.  Also, this can be easily adapted for a party of four to a banquet of forty.  The pork loin is slow roasted till moist and tender and served with a lightly sweet sauce and beautiful bitter endive.  This combination makes a truly elegant main course suitable for any meal.  Enjoy!

Serves 6 as a main course

Ingredients

• 1 3# Piece of Boneless Pork Loin trimmed and tied
• 12 Heads of Belgian Endive
• 1 bottle good, but not great Vin Santo
• 3 Shallots
• 5 Large Cloves of Garlic, peeled
• ½#  Shelled Walnuts
• Good quality olive oil
• Granulated Sugar
• Unsalted Butter
• Kosher Salt
• Freshly Ground Black Pepper

From April through June is the best time to get ripe, delicious strawberries from California. Though most of us are still peeling off winter parkas and drying out from the rains, it's the height of the season for strawberries. This tasty recipe pairs the classic shortcake with fresh berries and whipped cream for a slice of heaven.

 

 

                By Vincent Nattress, Culinary Consultant to Napa Free Range Beef

FOOD+WINE PAIRING
Although Cabernet Sauvignon is often heralded as the perfect foil for steaks, a wine such as Merlot, with softer and fruitier notes and lower acid, is a better match for beef prepared with saltier, sharper and more savory marinades.

INGREDIENTS

Serves 2-4

• Two 10-12 ounce New York steaks
• 1 clove garlic, thinly sliced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon cracked black pepper

Chef's Recipe Notes:
This simple chicken dish has subtle touches of porcini and aged Parmigiano Reggiano, both of which add a light earthiness and nuttiness to the dish. The Parmigiano and the wine also add balanced saltiness and acidity to round out the dish.

Marco Fiorina
Restaurant Chef/Owner
Posticino

INGREDIENTS
Serves 2-4

• 2 tablespoons butter
• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• Sea salt and freshly ground black pepper, to taste
• 1/4 pound fresh porcini mushrooms, cleaned and  sliced (reconstituted, dried porcinis can be  substituted, as well as other deeply flavorful mushrooms)
• 1/4 pound Parmigiano Reggiano cheese, shaved   thinly with a vegetable peeler
• 1/2 cup white wine
• 4 fresh thyme sprigs
• 2 garlic cloves, minced
• 1/2 pound spinach

 

---

 

Recipe by Chef Andrei Litvinenko
Kendall-Jackson Winery

Heirloom Black Bell eggplants are sliced thin, brushed with garlic olive oil and grilled. We then layer our roulade with roasted sweet Italian heirloom peppers, sun dried tomato pesto, sweet basil leaves and Matos Family St. George cheese. The combination of the concentrated flavors and smokiness of the vegetables with the aged cheese pairs well with the rich tannins and complexity of the Highland Estates Grizz Ridge Merlot, as well as our Stature Merlot.

Filberts, also known as hazelnuts are what make these brownies so uniquely Oregonian. They're perfect for an after school treat or with fresh raspberries for a decadent evening dessert.

Ingredients

• 1 cup Dark Chocolate Buttons
• 1/2 teaspoon salt
• 1/2 stick of butter
• 1 cup flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 2 eggs
• 1/2 cup chopped filberts (hazelnuts)
• 1 teaspoon vanilla
• 1/2 cup white sugar

In a heavy saucepan or microwave oven, melt chocolate with shortening. Remove from heat. With wire whip, blend in sugars. Beat eggs lightly with vanilla and salt and stir into chocolate mixture. Mix flour with baking powder. Add, all at once, beating until smooth.

Spread into greased 9-inch square pan. Sprinkle filberts over top and pat down with a spatula. Bake at 350°F for 20 minutes. Cool before cutting into bars. Makes 36 1 1/2" square bars.

Wine Pairing:

2003 Late Harvest Viognier, $25

Ingredients - Candied Walnuts

• 1 cup Walnut halves
  
• 1 cup Water
  
• 1 cup Sugar
• 1/2 + tsp. Togarashi - Japanese chile mix
  
• Salt 

Ingredients - Pears

• 3 ea. Bartlett pears, cut into 1/8ths, Cores removed
• Sugar to taste
• Salt to taste
• 1 Tbsp. Canola oil
  
• 1 lb. Point Reyes Blue Cheese
• 3 Tbsp. Honey

Chef's Recipe Notes:
This was our spin on duck a l'orange. Duck confit takes a real commitment to make. If you are looking for something simpler, you could use two seared duck breasts instead, sliced on top of each salad.
DUSKIE ESTES AND JOHN STEWART - Chefs and co-owners - Zazu

FOOD+WINE PAIRING
Salads can be a tough food to pair with. The aromatics in Viognier work with the bitter and pepper found in salad greens' ginger and five-spice powder. The exotic citrus blossom and honeysuckle notes align with the kumquat dressing. The rich, viscous nature that a Viognier can have works with the duck confit.
-- Chef JOHN STEWART

INGREDIENTS
Serves 6 to 8

DUCK

• 1 shallot, sliced in rings
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon Chinese five-spice powder
• 3/4 cup olive oil
• Kosher salt and fresh ground black  pepper, to taste
• 1/2 cup kumquats, thinly sliced
• 1/2 cup Viognier
• 2 tablespoons sugar
• 1/4 cup sherry vinegar
• 1 pound watercress, frisée and other  young lettuces, washed
• 2 legs duck confit, picked
  
  

John Stewart and Duskie Estes
Chefs and co-owners
Zazu

You will find Morel Mushroom and Goat Cheese Toasts on page 23 of "Mustards Cookbook," the acclaimed winner of the James Beard Award for the Best Americana Cookbook. Chef Cindy Pawlcyn is well known though out the United States, but can be mostly found at her signature restaurant, Mustards Grill, in Yountville and at Cindy's Backstreet Kitchen in St. Helena (CA).

Pinot Noir is one of the most difficult wine grapes to grow requiring constant attention and long growing season. When it is made correctly it can be quite sublime. It pairs well with pork and matches well with fennel and rosemary. The following recipe uses both of these spices and the natural earthiness of Pinot Noir make a great combination.

If you want to enhance the recipe a bit, after you make the butterflied pork roast, marinate it with olive oil, Pinot Noir, black pepper up to four hours, then proceed with the recipe.

Hurley's general manager, Jerry Lampe, created this delight with exquisite Callebaut milk chocolate, melted to a smooth drizzle, for a favorite customer. 1 ounce Ketel One Vodka 1 ounce dark crème de cacao Splash of Bailey's Irish Cream 2 teaspoons Callebaut milk chocolate, melted Shake all ingredients except chocolate over ice and strain. Drizzle in melted chocolate.   Hurley's Restaurant & Bar 6518 Washington Street Yountville, CA (707) 944.2345

Chef Eric C. Maczko
Winery Chef, Pine Ridge Winery

Prepared during a Creative Culinary Combinations Class held at the winery on Monday, January 30, 2006. The cooking seminars are $40 per person.

Braising is a great way to help chase away any lingering winter blahs. What is better than the great smell of a long, slow cooked meal - that was easy to prepare and serve? This uncomplicated technique transforms tougher cuts of meats into juicy, tender morsels with a sauce that melds the flavors of the meat and vegetables intricately.

• 1 bottle red wine (Veramar Rooster Red)
• 2 cups apple cider
• 1/2-cup sugar
• 4 sticks cinnamon
• 5 whole cloves
• 1 orange
   

Be adventurous and prepare a dessert outside of the usual pumpkin and sweet potato pie fare typically eaten at this time of year. Domaine Chandon recommends the Cranberry Cornmeal Torte along with any of their sparkling wines. Sparkling wine has an amazing ability to enhance a broad range of foods by refreshing and enlivening the palate. Follow this tasty recipe paired with sparkling wine and see how delicious this marriage can be.

Mediterranean cuisine is a specialty of Portland chef Ronnie MacQuarrie, who created this dish to highlight the toasty, earthy taste of hazelnuts-one of Oregon's largest exports. You can find this recipe and many others featuring the foods and wines of Oregon at www.traveloregon.com/bounty

with Ginger, Cilantro & Lime Butter

Nickie Zeller of Pearl Restaurant in Napa, CA created this recipe for an event at the sparkling wine facility of Codornui. The winery is now named Artesa and produces still wines from the Carneros Region of Napa and Sonoma Counties, California.

Easy to prepare and best served with your favorite bubbly!

Pinot Noir is one of the most difficult wine grapes to grow requiring constant attention and long growing season. When it is made correctly it can be quite sublime. It pairs well with pork and matches well with fennel and rosemary. The following recipe uses both of these spices and the natural earthiness of Pinot Noir make a great combination.

Napa Valley Wine Train
Executive Chef : Kelly Macdonald

 

INGREDIENTS

• 12 Grays Harbor Oysters in a half shell (Oyster origin optional)
• 3 Cups Champagne
• 2 Cups Heavy Whipping Cream
• 12 Ounces of fresh Spinach (stemmed, cleaned & dried)
• 1 Cup Shallots (chopped)
• 4 Tablespoons Dijon Mustard
• 2 Tablespoons Whole Grain Mustard
• ¼ Cup Grated Parmesan Cheese
• ¼ Cup Bread Crumbs
• 2 Tablespoons Butter
• ¼ Teaspoon Dried Thyme
• Salt & Pepper to taste
• Sea Salt (optional)

Syrah Restaurant
Chef :Josh Silvers

INGREDIENTS

• ½ cup Carrots diced
• ½ cup fennel diced
• ½ cup onion diced
• ½ cup celery diced
• ½ cup mushrooms diced
• ½ tea. Garlic minced
• 2 cups chopped shucked Hog Island Sweetwater oysters
• 1 oz pernod
• ½ cup white wine
• 3 tbl. Butter (unsalted)
• 2 cups water
• 2 cups cream
• 1tsp.taragonne chopped
• 1 tsp. Italian parsley chopped
• S & P to taste
• Tabasco

Method:
Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 min. add pastas & flambé, add wine, oysters + the juice, cook 2 min. add cream & water, bring to a simmer, add tarragon cook 10 to 15 min, season with S&P, and Tabasco to taste,
Pour in to a warm bowel, top with parsley and serve

Grilled Plums, Pickled Fennel, Pecan Crusted Chèvre

Mixx Restaurant & Bar
Executive Chef : Dan Berman
Sous Chef : Bridget Pollock
Line Cook : Patrick Hickey

This recipe serves 12, so its perfect for big brunches or family get-togethers

• 1 large loaf day-old French bread, broken into small pieces
• 6 tablespoons unsalted butter, melted
• ¾ pound domestic Swiss cheese, shredded
• 1 ½ cups diced baked ham
• 16 eggs
• 3 ¼ cups milk
• ½ cup dry white wine
• 1 tablespoon German mustard
• 1/8 tsp. ground red pepper
• 1 ½ cups sour cream
• 4 large whole spring onions, minced
• ¼ tsp. freshly ground pepper
• 1 cup freshly grated Parmesan cheese

You can do this with just about any veggies that you happen to have and any type of cheese that melts. Try Fontina or Gruyère, you and your family will be begging for more.

Ingredients

• 4 medium (about 3 inches in diameter) portabella mushrooms, dark gills scooped out
• 1 red bell pepper, quartered lengthwise
• 1 yellow bell pepper, quartered lengthwise
  
• 4 slices medium to large zucchini, cut into rounds
• 4 slices medium eggplant, cut into rounds
• 4 slices fresh mozzarella
• Olive oil
  
• Salt (preferably kosher or sea salt) and freshly ground pepper
  
• 1 cup Roasted Tomato with Balsamic Savory Condiment
• 4 rosemary branches 4-5 inches in length, bottom two-thirds of leaves removed

This appetizer is a conversation starter for sure and will probably be the talk of the party. You can use any firm fish and for fun, use both black and white sesame seeds.

Ingredients

• 3⁄4 cup Made In Napa Valley Shanghai Tangerine Sesame Marinade
• 1 pound swordfish steak, cut into 1-inch cubes (about 20 cubes)
• 20 snow peas
  
• 1⁄4 cup sesame seeds, toasted
• 20 cherry tomatoes
  
• Toothpicks (look for interesting ones at Asian markets)

There is a sense of style embodied by the angular martini glass that evokes images of chic girls with sassy thoughts, cigar-soaked 50's nostalgia, and  intimate evenings of slightly boozy conversation. Martini's are high-octane, a bit pricey, and exemplify an evening of sophisticated fun.If you are looking for a twist on the old favorite, below are recipes from three of Monterey's nifty hang-outs. Enjoy them at the source, or try your hand at home.

 

Chef Tom Hudgensen
Moosse Cafe

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.

Ingredients

• 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
  

FROM THE KITCHEN

Pan Roasted Duck Breast with Blackberry, Brandy & Green Peppercorn Sauce over Sweet Corn Grits

BY JEFF MALL| ZIN RESTAURANT

ZIN Restaurant & Wine Bar owned by childhood friends Jeff Mall and Scott Silva of Healdsburg, focus on updating and enhancing American regional dishes. Zin's seasonal menus are set to be paired with local wines that feature the unique varietal characteristics of this world-renowned viticultural area. 

INGREDIENTS

"Love Rub" 2 T Paprika ½ T Coriander 1 T Chili Powder 1/4 t Cayenne 1 t Chinese 5 Spice ½ t Cumin 1/4 t Cinnamon 1/4 t Nutmeg 2 T Kosher Salt 8 T Brown Sugar 1 t White Pepper ½ t Black Pepper 2 t Oregano 1 T Thyme

Cardamom Rub ½ T Cardamom & Pepper ½ t Salt (or to taste) ½ t White or Black Pepper

 

Courtesy Evan Treadwell, Chef / Lido Restaurant

Ingredients

• 1/2 cup diced leeks, white part only
• 20 fresh oysters in the shell
• 1/2 cup white wine
• 1/2 cup fish fumet
• 1/2 cup bottled clam juice
• 1/2 cup oyster Liquor, reserved from oysters
• 1 tablespoon Cognac
• 2 small shallots, peeled and minced
• 1 cup zucchini brunoise
• 1 sprig thyme
• 1 bay leaf
• 1/4 cup heavy cream
• 6 tablespoons unsalted butter

Thai BBQ "Atkins Ranch" Lamb Chops

Submitted by Executive Chef Peter Pahk

 NAPA VALLEY, CA - Silverado Resort is the place for great dining in Napa Valley whether you are looking for fine dining or casual fare. One of their restaurants, The Royal Oak, features the superb culinary talent of Executive Chef Peter Pahk. Below is a recipe for one of the many entrees served up by this award-winning chef.

 

This casual Italian eatery in Napa features authentic flavors from Italy that pair wonderfully with the light, crisp flavors of sparkling Brut.

 

 

 

From Executive Chef Alan Kantor, MacCallum House Restaurant
Serves 4 to 6

 

Submitted By François de Mélogue
Brewery Gulch Inn

Mendocino's Brewery Gulch Inn Executive Chef François de Mélogue takes advantage of Anderson Valley's bounty of Granny Smith apples for his special Tarte Tatin served warm with caramel ice cream. Join Chef de Mélogue for the Apple Harvest Dinner on September 23, 2006 when he displays the talents which make the Inn's breakfasts and lavish wine hour hors d'oeuvres so memorable. He also offers extraordinary in-room dinners by advance reservation. Visit www.brewerygulchinn.com for more information.

.

Le Crème de Tomatoes en Croute
(Cream of Tomato Soup in Puff Pastry)

Recipe developed for Amador Foothill Winery by
Matt Pinsonneult, Chef, Sierra Nevada Tap Room and Restaurant Chico, CA

Heady Zinfandels, like those of the Sierra Foothills, pair beautifully with late-winter meats and mushrooms. This recipe takes fresh spring lamb and marries it with a luscious Zinfandel sauce complemented by the earthiness of sage and morel mushrooms.

BY ROBERT CURRY | WINE SPECTATOR GREYSTONE RESTAURANT

The first appearance of local sweet corn is the inspiration for this heavenly soup. Capturing the fleeting flavors of summer, Chef Curry likes to create layers of interest in his food by creating both complementary tastes (that of the corn and the crab) and those flavors that act as contrasts (the sweetness of the corn and the smokiness of the bacon). The herbal undertones suggest the verdantness of the garden and the lightness that is life in the Wine Country in July and August.

Piccolinos Cafe

Joe Salerno, Chef/Owner

Indulge in a slice of Italy when you taste old world Italian cuisine at Piccolinos Café located in downtown Napa. You will always find something unique at Piccolinos, where the highly creative chefs use the best local produce and fresh seafood to create delicious appetizers and entrees. Get cooking in the kitchen with this lamb appetizer recipe sure to delight everyone at your next dinner party!

Submitted by Adorable Purple Victorian

The organic gardens of the Adorable Purple Victorian are a culinary delight. Guests are welcome to harvest a light lunch from the salad and herb garden, that includes arugula, spinach, basil and a variety of lettuces in season. A nearby wine barrel is brimming with roma tomatoes, chives and dill. This creamy dressing is delectable on mixed greens, a baked potato or as a dip for fresh veggies.

Submitted by Glen Ellen Inn

A delicious story, read the new novel by Michele Scott "Murder by the Glass" that is full of wine country romance, mystery and RECIPES! This wine lover's mystery takes place in Napa and Sonoma Wine Country and includes several recipes and wine pairings from premier restaurants, wineries, and accomodations in these wine regions. Below is just one of the many wine pairing recipes you will find in Murder by the Glass.

 

  

   By Jim White, Casa Vieja

Exuberant chef and local radio/TV celebrity Jim White presides over Casa
Vieja in charming Corrales, New Mexico. Chef White creates what he calls
"progressive regional" cuisine, inspired by generations of New Mexico cooks
and personal family recipes. Casa Vieja is a 300-year old example of
Spanish Colonial architecture and a dramatic backdrop for White's
ever-changing regional dishes. Built near the time of the founding of
Albuquerque, the old house allegedly hosts a ghost or two.

 

INGREDIENTS

Serves 6

• 1 c. Italian rice (look for Arborio, Carnaroli, or Vialone Nano)  rice
• 1/2 onion, finely chopped
• 4 T. mild extra virgin olive oil
• 1 c. Pinot Grigio or other dry white wine
• 4 c. light vegetable or chicken stock - hot
• 1 lb. fresh chanterelle mushrooms
• 1large bunch leeks, julienned and cooked in butter until just soft
• 1 clove garlic, minced
• 1 bunch Italian parsley, finely chopped
• 4 T. butter, unsalted, cut into cubes
• 1/2 cup Reggio Parmigiano cheese, grated
• salt and pepper

Submitted by St. Francis Winery Chef, Todd Muir

Salt, Pepper and Dijon! Add zip and zest to spring with this Lamb delight. Chioggia beets and turnips turn into a heavenly wonder when paired with thyme and honey. Enjoy Chef Todd Muir's specialties when you visit St. Francis Winery.

Submitted by Goosecross Cellars

Sunday dinners just became a lot easier. Tempt your family and friend's food and wine palate with Roast Pork with Blackberry Demi-Glace and Goosecross Cellars Merlot. Pressed for time? Sign up for Goosecross Cellars and Napa Valley Grille's Epicurean Explorations featuring three course lunches with wine pairings on Sunday afternoons throughout the summer.

Try this simple warm salad from Fort Bragg's Mendo Bistro at home. The warm dressing just wilts the leaves, and makes for a savory, decadent start to any WineCountry meal. Pair with a Gewurtztraminer, like the local Navarro 2004 Gewürztraminer, Estate Bottled.

Submitted By Pine Ridge Winery 

INGREDIENTS

• 1 leg of lamb, shank and excess fat removed
• 4 heads of garlic, cloves removed and peeled but left whole
• 2 tablespoons shallots, minced
• 2 tablespoons thyme, chopped
• 1-2 cups olive oil
• 2 bay leaves
• 8 ounces flageolet beans soaked in water overnight
• 1 carrot, split lengthwise
• 1 white onion, cut in half
• 6 ounces grapeseed oil
• 8 ounces (1 stick) whole butter
• 8 ounces chicken stock
• 2 tablespoons parsley, chopped
• Salt and pepper to taste

Roast Half Guinea Hen, Green Garlic Spaetzle & Sun-Dried Tomato Pesto

Recipe by Chef Darren Robey
Harmony Restaurant

The light and delicate flavors of this dish are a perfect combination to usher in spring. The mild but flavorful hen is plated atop robust garlic spaetzle, verdant broccoli rabe and tangy sun-dried tomato pesto. The combination of bold and sweet flavors pairs beautifully with the fruit and slight spiciness of this Italian varietal wine, which is similar to Zinfandel.

Submitted by Topelo Winery

LOCALS website has great recipes and food pairing tips. This month, they are featuring Topel Winery from Mendocino Wine Country who submitted the recipe Braised Beef Short Ribs with Gremolata that pairs nicely with their 2001 Cabernet Sauvignon.

Sautéed Salmon with Green Garlic Barley and Portabello Mushroom with Red Wine Sauce

Spring is just around the corner! Domaine Carneros is prepared to help you celebrate the upcoming season with this wonderful wine pairing recipe featuring Salmon with a red wine sauce. Serve with their Domaine Carneros Avant-Garde Pinot Noir. Bon Appétit!