Recipes: April 2009 Archives

Scrambled Eggs And Chardonnay

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CDV-174.jpgSubmitted 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.

Squab with Cherries and Foie

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squabandcherriestwo.jpgSubmitted 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

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