Select by Parable Wine: November 2007 Archives

Roasted Pork Loin and Rosemary Potatoes

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porkloin.jpgPinot 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.

Oysters Mustar'feller

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oysters.jpgNapa 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)

Crispy Potato Cake with Cured Salmon

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Crispy Potato Cake with Cured Salmon
Herb Crème Fraîche, Fennel-Red Onion Slaw,
Four-Minute Quail Egg and Caviar


A feast for all the senses, the Wente Vineyards Restaurant's open architecture allows the kitchen's rich, savory aromas to greet you at the door. Vineyards and gardens surround the restaurant, reinforcing the Wente philosophy of using the best possible seasonal ingredients. The restaurant and the winery are wonderful showcases for a re-emerging and vigorous Livermore Valley wine region.

Grilled Vegetable Stacks

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Brought to you by Gourmet Every Day Cookbook

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

Sesame Swordfish Skewers with Dipping Sauce

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Brought to you by Gourmet Every Day Cookbook

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)

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