Type of Cuisine: April 2007 Archives

Warm Spinach Salad with Gorganzola and Spiced Pecans

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Goat Cheese and Warm Spinach Salad.jpgTry 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.

Roast Leg of Lamb Marinated with Garlic Confit

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legoflamb.jpgSubmitted 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

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guinea hen.jpegRoast 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.


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