Type of Cuisine: February 2009 Archives

Ferrari-Carano: Food & Wine Take Center Stage

| | Comments (0) | TrackBacks (0)
ferrariCarano.jpgSonoma 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.

Pasta Butterflies w/ Asparagus & Snowpeas

| | Comments (0) | TrackBacks (0)
Provided by Ferrari-Carano Vineyards & Winery

Wine Pairing:
Ferrari-Carano Chardonnay, Alexander Valley

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.


Grilled Lamb Chops w/ Wine-Mint Marinade

| | Comments (0) | TrackBacks (0)
Recipe provided by Ferrari-Carano Vineyards & Winery

Wine Pairing Suggestion
Ferrari-Carano Cabernet Sauvignon, Alexander Valley

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.


Winter Comfort: Time for a Hearty Soup or Stew

| | Comments (0) | TrackBacks (0)
frenchOnionSoup.jpgNothing 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

Categories

Archives