Results tagged “recipes” from Food

Wild Mushroom and Goat Cheese Chile Rellenos with New Mexico Red Chile Sauce

Recipe provided by Zin Restaurant & Wine Bar chef/owner Jeff Mall from the Down Home : Downtown cookbook, with Josh Silvers from Syrah Bistro and published by Rodney Strong Vineyards.

Pair with Rodney Strong Knotty Vines Estate Zinfandel

Take in the changing of the seasons while sipping a glass of Rodney Strong's Knotty Vines Estate Zinfandel. Fresh, bright berry fruit from our heritage Russian River vineyard combined with the ripe pepper jamminess from our Alexander Valley vineyards make for wonderful diversity of flavor that compliment these chile rellenos.

It's no wonder that everyone's New Year resolution is to lose weight considering that one gorges themselves for a month straight starting with Thanksgiving through Christmas!

Of course, it's quite hard to resist all of the wonderful foods this time of year especially all of the sweets and baked goods.  Dancing in my head are pies, cakes, tarts, cookies and many other warm, feel good treats. One is not even safe at work. So without further ado, start the baking, grab the elastic waistband pants and let the feasting begin!

Pecan Pumpkin Butter Pie with Butterscotch Cream

Frozen Pumpkin Mousse w/ Walnut Toffee Crunch
"With no pastry crust to wrangle, these luscious parfaits of pumpkin mousse and cream are easier to make than pumpkin pie."

Pumpkin Gingerbread Trifle
"I am a huge fan of trifles, and this is so easy and so delicious. It has the right ingredients for the holidays to bring in all the warm fuzzies of past years." - Linda, Food Network

Pumpkin Cake w/ Caramel-Cream Cheese Frosting
"In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It's delicious served cold or at room temperature."

Olive Oil & Sauternes Cake w/ Roasted Pears
"Because Neil Perry has a passion for wine, he uses Sauternes in every component of this dessert, from the cake to the sauce. He also adds olive oil to the batter, which creates a delightfully moist crumb. Pair w/ Riesling."

Caramel Pecan Pie

Submitted by Concannon Vineyard

Cranberry relish gets a new taste makeover - and powerful antioxidant boost - with the addition of a splash of Petite Sirah and a half cup of fresh blueberries mingled with the cranberries. The delicate sweetness of the blueberries helps tone down the cranberries' tartness in a beautiful glistening tapestry of rich jewel colors.

Prep Time: 5 Minutes
Active Time: 10 Minutes
Inactive Time: Refrigerate for 4 hours

Yields approximately 2 cups

Ingredients

• 12 ounce package fresh cranberries
• ½ cup fresh or frozen blueberries
• 1 cup granulated sugar
• ½ cup honey
• ¼ cup Concannon Petite Sirah
• 1 tablespoon grated orange zest
• ⅓ cup orange juice

For a sensational savory side, try the caramelized onion and gruyere tart. Fresh Bermuda onions caramelized in butter to a golden brown blend with cream, eggs and heavenly gruyere. Fresh nutmeg and thyme send the flavor to the stratosphere plus scent the table with robust spicy holiday aromas.

Prep Time: 20 minutes
Yields one 9-inch tart or 6 individual 4¼ inch mini tarts. Either option should be a fluted pan with a removable bottom. (Note: you may use store bought pastry or your own favorite pastry recipe.)

INGREDIENTS

• 4 tablespoons butter
• 2 tablespoons olive oil
• 3 cups yellow onions, sliced thin
• 3 tablespoons fresh chopped parsley
• ½ cup Concannon Petite Sirah
• 4 teaspoons fresh thyme, stems
  removed and chopped
• 6 ounces prosciutto, chopped
• 1 cup gruyere cheese, grated
• 1 egg, beaten
• 1 sheet prepared pastry, thawed
• salt and pepper to taste

DIRECTIONS

In a large skillet, melt the butter and oil on medium high heat. Add the onions, thyme, parsley, salt and pepper to taste. Sauté on low heat for 30 minutes until golden brown and velvety soft. Add the wine and cook an additional 10 minutes until the liquid has evaporated.

Cut the pastry to fit the fluted pans. Press the pastry on the bottom and against the sides. Poke holes on the bottom of shell and on the sides. Brush the borders of the tarts with the egg and assemble the prosciutto on the bottom of the tart. Add the gruyere cheese (evenly if using individual tarts) and top with the caramelized onions. Bake until golden at 350 degrees, about 20 minutes.

Submitted by Ferari-Carano Vineyards & Winery

Nothing says fall and winter more than a warm, cozy dish that marries the sweetness of harvest fruit with the traditional entrée's of the season. Ferrari-Carano Winery has just the recipe for you - Grilled Duck Breasts With Black Currant Pomegranate Sauce.  It's also the perfect dish for company during the holidays.

The Ferrari-Carano Zinfandel pairs well with the duck and "boasts aromas of boysenberry and blueberry pie with hints of vanilla and baking spices. Concentrated fruit continues on the palate with juicy, sweet wild berries that linger well into a finish that is highlighted by smooth, silky tannins."

Stuffing is personal and subjective.  Everyone has their absolute favorites and some guests are just downright insistent that THEIR recipe is used for the big Thanksgiving Dinner  Sometimes the stuffing turns out great and we're grateful.  Other times, they are plain AWFUL and so we tend to skip that whole area on our plate for fear it contaminates the rest of our food!   So we ask you, what's been your experience with "the good, bad and ugly" of stuffing?  We've found a few stories and recipes to get you started...

Kasha:  "My favorite is stove top, I swear!  As embarrassing as that is, I can't help it.  I would eat it by itself!  The worst....LIVER or GIZZARDS  in my stuffing. That culinary practice should be BANNED!  I did have a relative insist on having her stuffing by the way.  It was okay....I missed my stove top."

Candi:   "Good Stuffing comes from my Grandma!  She makes hers from scratch including the cornbread. The bad and ugly came to me one holiday dinner at my brother's house. I asked what it was and my sister-in-law said STOVE TOP!  That is the WORST stuffing ever!!! UGHHHH. That is NOT how stuffing is supposed to taste.

To most, turkey and Thanksgiving is as obvious as peanut butter and jelly.  What isn't obvious anymore is how we cook that turkey.  In addition to the traditional basted, bagged and roasted turkey methods we now have a myriad of new, exciting and untraditional ways of cooking that delectable bird. Step into the culinary world of turkey grilling (yes, on the bbq!), smoking, deep frying and rotisserie. Set your fears aside and discover the "untraditional turkey" this year.  You may be surprised at the response you and your bird get this year, kissing your traditional method goodbye forever.
 
Don't believe me?  Then let me tell you a story ....

Last Thanksgiving, my husband decided to smoke the turkey instead of the traditional "bagged" turkey. While my husband is great on the grill and smoked turkey sounded wonderful, I did not like the idea of being adventurous on Thanksgiving. Truth be told, I was a little worried that it wouldn't quite turn out as expected. What's more, we were expecting quite a few people for dinner!

To be safe, I cooked my traditional "bagged" turkey and it came out as expected - juicy and delicious.  However, my turkey sat virtually ignored and my husband's turkey was completely devoured. He clearly "smoked" the competition-namely me. I conceded defeat.  The smoked turkey was good, absolutely memorable, and our family can never go back.  Our traditional turkey has forevermore flown the coup and has been replaced by our new tradition-the "untraditional turkey". 

To help you find your own new Thanksgiving un-tradition, we've provided a few our favorite recipes and methods below.  Happy Thanksgiving! 

Trick or Treat? Well, treats of course! Whether you have kids or your a kid at heart, we have some fun recipes for you! So, set aside that store bought candy and get ready to taste some really wicked treats! Just click below to get your spook-tacular Halloween underway!

Chocolate Candy Corn Truffles
"Dark chocolate and bitter orange offset the sweetness of candy corn in these fun but fancy truffles."

Double-Chocolate Caramel Apples
"Indulge in the ultimate chocoholic experience by dipping the caramel apples in both semisweet and bittersweet chocolate."

Pumpkin Patch Cakes
"Petite pumpkin-shaped cakes. Dust with confectioners' sugar, finish them with colorful frostings, or pipe on smiling or scary jack-o'-lantern faces."

Caramel-Dipped Apples
"Delicious caramel apples...decorate with toffee bits, mini M&Ms, candy sprinkles, etc."

What's your favorite treat to make for Halloween?

Submitted by Viansa Winery & Vineyards

Viansa's 2007 Chardonnay offers flavors of Apple, honeydew melon and toasty oak with a crisp clean finish. This wine was 50% barrel fermented and 50% stainless steel tank fermented. A deliciously fresh wine that pairs nicely with a cheese and fruit platter, grilled fish or light pasta dishes.  Drink now through 2010. Visit Viansa.com/lifestyle for recipes like "Pepper and Prosciutto Frittata".

submitted by VirginiaWine.org

by Melissa Close, Executive Chef of Palladio Restaurant

Executive Chef Melissa Close has directed Palladio's kitchen since the fall of 2000, continually working to bring authentic Italian Cuisine to Central Virginia. Raised in Alabama, Melissa has been in the restaurant business since she was 16 years old and is a distinguished graduate from the New England Culinary Institute, Alumna of the Year in 2005. She has focused on Italian cuisine since working for award-winning chef Frank Stitt at Bottega Restaurant & Cafe located in Birmingham, Alabama in the early 90's. Her quest to refine her fluency in Italian cuisine led her to San Francisco's Rose Pistola Restaurant.

After taking a hiatus to work for one of her early culinary mentors and fellow Charlottesville chef, Craig Hartman, at The Cliff House at Pikes Peak in Manitou Springs, Colorado, she was drawn back to Italian cuisine when asked to take the Executive Chef's position at Palladio Restaurant. She has brought both national and international recognition for Palladio Restaurant through her constant striving to create menus with the freshest ingredients found locally and internationally. During the restaurant's annual closing in January, Melissa and her staff travel across the Atlantic to stage in some of Italy's finest establishments to expand their knowledge of Italian cuisine. Melissa and her staff's commitment for excellence has won her induction in the Chaine des Rotisseurs, and three invitations to create dinners at the world-renowned James Beard House in New York City, a great honor bestowed upon select chefs in the country.

This breakfast recipe is one of our most popular!  It is as easy to prepare as it is delicious.  We serve it with homemade guacamole, pico de gallo and homemade baked tortilla chips. Enjoy!

Mexican Souffle

Ingredients

• 7 oz can of Ortega green chilies (whole or chopped)
• 1 ½ cup Jack cheese, grated
• 1 ½ cup Cheddar cheese, grated
• 12 eggs
• 1 cup milk
• 1 tsp salt
• 1 tsp garlic powder (or 1 small clove of fresh garlic)
• 1 tsp cilantro, fresh or dried
• 1 tsp oregano, fresh or dried or ground
• 1 tsp cumin powder
• ½ tsp ground pepper

Chef Jennifer B. Keller (from the Keller Family)

The aromas of cherry, raspberry, tangerine and minerals are in harmony in this lovely wine and once more show us the nature of the Keller Estate terroir. The lively acidity on the palate reminds us that this wine is meant to express the most delicate side of Pinot Noir, while making for a great wine to be paired with summer fare. To continue on this voyage to the south of France we share with you a family recipe for pissaladière, a flavorful onion flatbread that work beautifully as an appetizer to pair with our Rosé!

Wine Pairing: 2006 Zenato Valpolicella and 2006 Nalle, Dry Creek Valley, Zinfandel

Napoletana pizza is what you find the locals eating in Naples. The dough is stretched thin and sauced lightly, and topped with fresh mozzarella cheese, and fresh basil. The pizza is baked in a wood fired oven at 750 degrees minimum. The pizza is so thin in the center that eating with a knife and fork is preferred. The outer crust is light an airy and enjoyed dipped in olive oil.  

Ingredients:

• 4 halibut fillets, 8 ounces each and 1 inch thick
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• ¼ teaspoon fine salt
• ¼ teaspoon black pepper

Salsa:

• 2 fresh peaches, skinned and cut into ¼" dice
• 1 mango, peeled and cut into ¼" dice
• 1 tablespoon vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon crystallized ginger, finely minced
• 1 tablespoon mint, finely minced
• 1/2 teaspoon orange zest
• 1/8 teaspoon cinnamon
• Dash of salt

Submitted by Louis M. Martini Winery

Since 1933, the wines of Louis M. Martini have been crafted in the belief that wine is best enjoyed with food and among friends and family. The Martini family has been gathering and creating recipes for generations, recipes made with their rich, distinctive wines in mind.
Here is one such recipe.

Ingredients:

• 8 loin lamb chops

Marinade:

• ¼ cup olive oil
• ¼ cup Louis Martini cabernet sauvignon
• 1 teaspoon balsamic vinegar
• 1 teaspoon. whole grain Dijon mustard
• 2 teaspoon. Herbs de Provence
• 4 cloves garlic, minced
• ½ teaspoon. paprika
• ½ teaspoon Kosher or sea salt

Recipe provided by Syrah Bistro chef/owner Josh Silvers from the Down Home : Downtown cookbook, with Jeff Mall from Zin Restaurant & Wine Bar and published by Rodney Strong Vineyards.

Wine Pairing: Rodney Strong Reserve Russian River Valley Chardonnay

Summer's not over for a couple more months.  Take in as much of it as you can sipping a glass of Rodney Strong's Reserve Russian River Valley Chardonnay.  It's at once refreshingly crisp and luscious and will compliment these scrumptious crab cakes.

Submitted by the Birmingham Bed & Breakfast
Nancy and Jerry Fischman, and Kathy Pappas, chefs

• 1 cup half and half
• 4 eggs (1 egg per serving)
• ½ cup all-purpose flour
• ¼ teaspoon dried basil
• 1/8-teaspoon garlic power
• 1/8-teaspoon pepper
• 1/8-teaspoon salt
• 4 white onions, finely diced
• ½ cup sliced black olives
• ¾ cup diced ham, Canadian bacon or cooked chicken sausage (may be omitted)
• 1 cup shredded Italian cheese (I used a blend that has asiago in it)
• ½ cup diced tomato for topping

Submitted by Chef Jim Filaroski of J. Alexander's

Wine Pairing: Merryvale Vineyards Napa Valley Cabernet Sauvignon

Summer's here and the time is right... for a barbecue!  Invite your friends over, uncork a bottle of Merryvale Napa Valley Cabernet Sauvignon, and get the coals hot.  This great grilled rib-eye dish is sure to be a crowd pleaser and pairs impeccably with Merryvale's Cab.

Submitted by Gallo Winery

The Gallo family believes that one of the reasons they have stayed strong as a family business for over 75 years is their love of sitting down together to share good food, wine and conversation. Many meals have been enjoyed, some from old Italian family recipes and some more contemporary Californian in style.  Here is one they hope you enjoy...

Ingredients:

For the dressing:

• 1 clove garlic, minced
• 1 teaspoon Thai hot chili paste, or to taste
• 1/4 cup Thai fish sauce
• 1/3 cup warm water
• 2 tablespoons lime juice
• 2 tablespoons + 2 teaspoons granulated sugar

This food item is the absolute best; cheesy, tasty, and makes your mouth water. The tomatoes are awesome with the sour dough bread and the cheese. Everyone orders and loves this item at Silo's Wine Bar and Jazz Club.

Recipe: Killer Bread

Wine Pairing: Pinot Grigio (favorite is by Luna Vineyards)

Chef Name: Linda Whitted

Ingredients:
butter, mayo, Parmesan cheese, garlic, mozzarella cheese, sour dough bread

Directions:
I cant tell you anything more or give details . . . its a SECRET!

Readers: Looks pretty good from the picture and easy to make.  Probably perfect as a snack or along with dinner. Would love to get some readers thoughts on how to make this since we aren't given any directions...

Silo's Wine Bar and Jazz Club
"Pairing Great Wines with Great Music"
530 Main Street
Napa, CA 94558
(707) 251.5833
www.silosjazzclub.com

Summer is here and that can only mean one thing (okay, maybe a couple) . . .

First - Throw as much as you can on the grill because who wants to slave all day cooking and cleaning in the hot kitchen?! 

Second: Your kids will tire of hot dogs and hamburgers every night for lunch and dinner so why not try out some new things on the grill. The banana and nutella panini sounds delicious for a snack or dessert!

Third: There is more to life than just grilling meat!  Vegetables, fruits, bread and a slew of other things can be grilled too!

That being said - check out some of the recipes below. Let us know how they turn out and don't forget to pair them with wine!  White Wines for Summer or Best Wines for BBQ. Happy Grilling!

• Apple-Glazed Barbecued Baby Back Ribs
• Kansas City-Style Barbecued Chicken
• Peach-Mustard Pork Chops
• Moroccan Grilled Salmon
• Grilled Quick-Brined Jumbo Shrimp
• Grilled Corn w/ Seasoned Butters
• Grilled Zucchini/Summer Squash Salad w/ Citrus Splash Dressing
  
• Grilled Potato and Onion Salad w/ Blue Cheese and Bacon
• Grill Baked Brownies w/ Bing Cherry Ice Cream
• Grilled Banana and Nutella Panini
  

Submitted by Chef Kelly Wangard of Paso Robles Inn Steakhouse

A savory interpretation of a classically sweet pastry this version of Baklava combines the rich flavor of Blue Cheese with walnuts for an amazing, out of this world treat.

Ingredients:

• 1 box phyllo dough
• 3 pounds Hook's Paradise blue cheese, Gorgonzola, or blue cheese
• 1 pound butter
• 5 cups walnuts, toasted
• 1 cup sugar

Submitted by B.R. Cohn chef Sherri Hewitt

A simple, slightly crunchy cake recipe. With flavors of walnuts and orange this is a great Summertime or anytime desert. Enjoy!

Yield: Makes 8 to 10 servings

Ingredients

• Nonstick olive oil spray
• 1 1/2 cups chopped walnuts
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 4 large eggs
• 1 1/2 cups sugar
• 1/2 cup fresh orange juice
• 1 tablespoon finely grated orange peel
• 1/2 cup B.R. Cohn Mandarin Orange Olive Oil
• Powdered sugar

Submitted by The Grill at Silverado - Silverado Resort
Executive Chef - Peter Pahk

The Grill at Silverado, is a one-of-a-kind Napa Valley restaurant, serving breakfast, lunch, dinner and bar appetizers. This restaurant in Napa Valley features Wine Country Cuisine with an Asian flair, emphasizing fresh and sustainable products. Chef Pahk's Cervena Venison Shabu-Shabu won Cervena Venison Dish of the Year 2008.

Are you the grill master of the cul de sac? Do your burgers evoke sighs of satisfaction and gushing praise from even the most jaded of picnic attendees? Do you dream of tender patties sizzling on the grill? Answer yes to any of these questions, and you just might have a chance at $50,000 in one of the nation's biggest and best cook-offs, The Build a Better Burger contest.

Oh sure, just about anyone who's lit a charcoal grill thinks they've got the secret to deliciously delightful burgers: onion soup mix, hickory chips, homemade relish, or perfectly grilled buns. Amateurs all, compared to the folks who've re-invented burgers from the ground up at the Sutter Home Winery competition that takes place each year in Napa, CA.

Winners in past years have had recipes ranging from simple portabella mushroom burgers, and a Greek-inspired burger with lamb meat, roasted eggplant and feta cheese, to Hawaiian tuna burgers with onion and lime salsa. Definitely not your everyday burgers.

The competition is already open (April 1 - July 29, 2009) so you better get a move on if you plan on submitting your top secret perfect burger concoction. CLICK HERE to enter. Ten finalists  will be selected to cook their creations at the Sutter Home winery next year, in addition to being featured on the Food Network. The pressure builds in the timed cook-off, where contestants are challenged to create their recipes in front of judges, cameras, press and other finalists for the $50,000 grand prize, or the $10,000 Best Alternative Burger category.

If you like to eat burgers rather than cook them, take the Burger Personality test and see what type you are, get the best burger recipe to match, along with a wine pairing suggestion.

Submitted by the Hadsten House Inn and Spa

At the Hadsten House our goal is offer comfort food with friendly country club style service where regulars are treated like family. Our dishes are all intended to wow guests with the best burger in the Santa Barbara Wine Country, outstanding short ribs or this outstanding pasta dish each intended to make you want to become a regular guest.

Recipe: Spinach Pasta Sheets w/ Sauteed Shrimp & Roasted Tomato Cream Sauce

Chef's Name: Aaron Dixon

Wine Pairing: Artiste Winery "Cafe Noir" 2008

Submitted by Gallo Winery

The Gallo family believes that one of the reasons they have stayed strong as a family business for over 75 years is their love of sitting down together to share good food, wine and conversation.  Many meals have been enjoyed, some from old Italian family recipes and some more contemporary Californian in style. This recipe was created by one of the first employees at the Winery and has been a favorite of the Gallo family for years.

Ingredients:

• Spaghetti, 1 lb.
• Tomato Paste, 4 cans (6oz. ea.)
• Plump Tomatoes, 2 cans (14.5oz. ea.)
• Ground Round Steak, 2 lbs.
• Ground Pork, ½ lb.
• 2 Eggs
• Gallo Family Vineyards Frei Ranch Cabernet Sauvignon 1 cup
• Garlic Cloves, Sliced, 4 each
• Parsley, Chopped, 4 Tbs.
• Cheese, Parmesan
• Basil
• Water, 1 can (14.5 oz)
• Salt, 1 ½ tsp
• Garlic Salt, 1 ½ tsp
• Black Pepper, ½ tsp

Submitted by: Perry Hoffman, Chef de Cuisine
                          étoile at Domaine Chandon

Dungeness Crab has everything a chef loves - sweet, salty, rich, but also light - all at the same time. An incredibly versatile ingredient, crab has the enviable ability to work well with many other components. Chef Hoffman prefers to pair this dish with étoile Brut.

Submitted by: Charlie Palmer's Dry Creek Kitchen
Chef: Les Goodman

Wine Pairing Suggestion:
Papapietro Perry Winery 2005 "Peter's Vineyard" Russian River Valley Pinot Noir

Charlie Palmer's Dry Creek Kitchen, located in Hotel Healdsburg, serves an ever-changing menu celebrating Sonoma County's fresh seasonal ingredients and wines. Each March, Chef Palmer hosts Pigs and Pinot, a two day festival of spectacular food and wine.  This dish is a tribute to Pigs and Pinot and is paired with this year's winning Pinot Noir.


Hotel Healdsburg
25 Matheson Street
Healdsburg, CA 95448
800.889.7188
www.hotelhealdsburg.com

Dry Creek Kitchen
Hotel Healdsburg
317 Healdsburg Avenue
Healdsburg, CA 95448
707.431.0330
www.charliepalmer.com

Submitted 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.

Submitted 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

Submitted by Louis M. Martini Winery

Since 1933, the wines of Louis M. Martini have been crafted in the belief that wine is best enjoyed with food and among friends and family.  The Martini family has been gathering and creating recipes for generations, recipes made with their rich, distinctive wines in mind.
Here is one such recipe.

Ingredients:

• 4 duck breast halves
• 1 cup fresh or frozen blueberries
• ½ cup cabernet sauvignon
• 2- 1/2 cups fat free chicken broth
• 2 teaspoons powdered ginger
• 1 teaspoon honey
• 1 teaspoon lemon juice
• ½ teaspoon freshly ground black pepper
• 1 teaspoon softened butter
• 1 teaspoon flour

Submitted by The Meritage Resort and Spa

The new Friday tradition at The Meritage Resort is Fish 'n Chips.  Chef Laurent is using seasonal cold water fish and Napa's own Napa Smith Brewery Beer to create the perfect batter.  Every Friday morning, Laurent brings the freshest fish available from Kanaola Seafood at Oxbow Market, depending on the season, to make the perfect Fish 'n Chips.

Submitted by Timber Cove Inn ~ Sonoma

Wine Country Chef Jon Mortimer is the mastermind behind Alexander's, the Sonoma Coast culinary soiree that overlooks panoramic seascapes at the attractive Timber Cove Inn. Inspired by local ingredients and sensory Sonoma bliss, this radiant dish offers exotic flavor via local pork and the unique collaboration of cinnamon, coriander and cayenne pepper.

Submitted by Timber Cove Inn ~ Sonoma

8 smoked Roma tomatoes (cut in half and smoked for ½ hour, or fresh tomatoes if desired)

Ingredients:

• 1 large Walla Walla sweet onion
• 2 oz. Vegetable oil
• 2 to 4 Chipotle peppers (chopped)
• 1 zucchini (diced)
• 1 yellow squash (diced)
• 2 stalks celery (cut on a bias)
• 2 small carrots (peeled and cut on a bias)
• 1-cup pork stock (use chicken if unavailable)
• 1-cup tomato juice
• Ground black pepper to taste
• Kosher salt to taste
• 20 sprigs fresh cilantro

Submitted by Chad Hendrickson, Executive Chef The Hess Collection

At The Hess Collection, Executive Chef Chad Hendrickson utilizes an organic garden outside the kitchen, and purchases from local farmers and vendors to create fresh seasonal recipes to pair with Hess Collection wines.

Ingredients

• 1 Tbsp. Olive Oil
  
• 1 ea. Chickens cut in 8 pieces
  
• 1 cup Porcini mushrooms, sliced
  
• 1½ cup Onions, diced
  
• 2 ea. Garlic clove, minced
  
• 2 Tbsp. Tomato paste
  
• 1 ea 14 oz can stewed tomatoes
  
• 1 Tbsp. Fresh Thyme, finely chopped
  
• 1 ea. Bay leaf
  
• to taste Salt and Pepper
  
• 1 Tbsp. Italian Parsley, chopped
  
• to taste lemon juice
  

Bella Villa Messina is located in Sonoma Wine Country. They boast 5 rooms that feature goose-down comforters, fine linens, private baths, TVs with VCRs, Jacuzzi tubs, fireplaces and a superb Sonoma breakfast prepared each morning.

They submitted two recipes (Spinach Frittata or Hawaiian French Toast) that you can either try at home or perhaps taste when you make reservations at the villa!

Sonoma 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.

Provided by Ferrari-Carano Vineyards & Winery

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.

Wine Pairing: Ferrari-Carano Chardonnay, Alexander Valley

Recipe provided by Ferrari-Carano Vineyards & Winery

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.

Wine Pairing Suggestion:  Ferrari-Carano Cabernet Sauvignon, Alexander Valley

Nothing 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

Whether a self proclaimed gourmet cook or one in hiding, you most likely know the benefits of cooking with wine and (in imitation of Julia Child) consider drinking wine while cooking a must.

I myself am no stranger to using a little Zin in spaghetti sauce, Chardonnay with sauteed mushrooms and butter, and scores of other wines when the recipe calls for it.  Of course, there are also those times, while drinking wine, when every dish seemed to warrant a dash of wine here and there whether dictated by a recipe or not, but I digress...

In any event, it never crossed my mind to use a dessert or ice wine in cooking. But lo and behold, I read an article A Lesson in Enjoying Ice Wine that aptly stated "You pair it with desserts, drink it after meals, but you've never thought to use it to make your desserts, or use it in your meals".  Perhaps, its time we all venture out into new territory.  Imagine all the wonderful possibilities of cooking with ice wine...like with your French Toast....

I was recently reading the magazine Every Day with Rachel Ray (catchy little title) and came across a recipe for a sangria that sounds delicious for those cold winter days. So I thought, why not ditch the usual coffee or hot chocolate and warm up with a little sangria. And with romance on the minds of many, it's the perfect drink for a night snuggled with your sweetie in front of the fire.  I'll leave the rest of the details to your imagination....

One holiday dinner down, one more to go!  Next week, families will be gathering around the table for one more holiday dinner. Do you know what you're having? Most likely a couple of favorites and maybe something new.

If you're cooking the holiday dinner this year for the first time or want a slight twist on the tried and true, peruse some of the fabulous recipes we found!

Main Dish
Roast Skin on Pork Loin
Salt and Pepper Crusted Prime Rib
Horseradish and Herb Crusted Beef Rib Roast
Baked Ham w/ Orange Mustard Pepper

Entrees
Mustard Roasted Potatoes
Pepper Jelly-Glazed Carrots
Green Beans w/ Sage and Pancetta
Apple Chipotle Sweet Potato Puree


Desserts
Paula Deen's Snowflake Cookies
Pumpkin Pie w/ Orange Marmalade
White Chocolate and Peppermint Cookie Brittle
Caramel Apple Pie