Recipes: May 2007 Archives

Seared Day Boat Scallops

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                                               Seared Day Boat Scallops
                 WITH CAULIFLOWER PUREE, SMOKED SEA TROUT CAVIAR, CHIVE OIL
 
 

 

Sonoma Citrus Chicken Salad

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                                          Sonoma Citrus Chicken Salad
Alexander Valley Grille at Chateau Souverain
 
 

Braised Lamb Shanks

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   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.

 

Risotto with Chanterelles and Leeks

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Recipe: Risotto with Chantrelles and LeeksINGREDIENTS

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

Spring Lamb with Honey & Thyme Baby Vegetables

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rackoflamb.jpgSubmitted 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.

Roast Pork with Blackberry Demi-Glace

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roast pork.jpgSubmitted 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.

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