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Chef's Recipe Notebook Chef Ciara MeaneyNotebook Recipe - June 2013 What better way to toast summer than with a pizza grilling party and our Summer's Cuvée? Grilling is a terrific technique for creating delicious pizza – it mimics the flavors of a wood fired oven, allows you to cook at higher temperatures and avoids you having to turn on a really hot oven inside your house in the middle of summer! Guests can assist in assembling the pizzas themselves, while coming up with creative topping combinations. A big green salad dressed with a simple vinaigrette and a glass of Summer's Cuvée is all you need to make this the perfect summer meal.
Featured Pizzas with our Summer's Cuvée: Bocconcini, Green Onion & Purple Basil Prosciutto, Oyster Mushroom & Crème Fraiche
Pizza Dough 1 1/2 tsp. active dry yeast 1 tsp sugar 3/4 cup warm water (105-115°F) 2 cups plus 3 Tbs. all-purpose flour 1 ¼ tsp kosher salt 2 Tbs extra-virgin olive oil In a small bowl, whisk together the yeast, sugar and warm water. Let stand until foamy (about 5 minutes). Transfer the mixture to the bowl of a stand mixer fitted with the dough hook and add all of the other ingredients. Mix on medium speed for about 5 minutes, until the dough comes together in one ball. It will clear the sides of the mixing bowl but still be a little bit sticky. Brush a large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover the bowl tightly and place in a warm spot until the dough has risen and doubled in size. Divide the dough in half – you will have enough to make two 10” pizzas. Heat your grill until it is too hot to hold your hand over the grate for more than a few seconds. Clean the grill grates thoroughly and lightly oil it. Meanwhile, using a rolling pin (or your hands), stretch the dough to a 10” round and place on a floured baking sheet or pizza peel. Slide the dough until the grill and allow it to sit undisturbed for 2 minutes with the lid closed. Check the underside of the dough by lifting with a spatula – it should have light grill marks and the top of the dough should be just beginning to bubble. Remover the dough onto a baking sheet or pizza peel and arrange your desired toppings on the grill marked side of the dough, Return to the grill and cook, covered for about 3 more minutes until the underside is charred and the toppings are bubbling. Serve immediately.
Notebook Recipe – May 2013
Our Heritage Clone Chardonnay is lush with citrus aromatics and has a silky mouth feel that works beautifully with the rich flavor and velvety texture of wild salmon.
Seared Wild Salmon, Warm Cannellini Bean, Spring Onion & Maitake Mushroom Salad Serves 4
4 x 5oz filets Wild King salmon 1 tablespoon neutral oil (e.g. canola, vegetable or peanut) 1 tablespoon unsalted butter 1 pound maitake mushrooms (lightly sautéed in butter or olive oil), chopped 1 cup Cannellini beans, cooked, rinsed and drained 1 tablespoon Italian parsley, minced 4 Spring onions (grilled or lightly sautéed in butter or olive oil), chopped 1 tablespoon red onion, minced 2 tsp lemon juice Kosher salt and freshly ground black pepper Heat a non-stick sauté pan over medium high heat. Add the cooking oil and allow to heat. Lightly season the presentation side of the salmon filets with kosher salt and place them presentation side down in the pan (they should immediately sizzle if your pan is hot enough). Allow them to sit undisturbed until you can see a golden brown crust forming and the color of the salmon flesh changing from raw to cooked to about half way up each filet. Add one tablespoon of butter to the pan and baste the salmon with it as it melts. Turn the salmon over and allow to cook for another 2-3 minutes on the second side, while continuing to baste with the butter. To assemble your salad, put all remaining ingredients in a bowl and stir lightly to combine. Taste for seasoning and adjust as needed. Top with the salmon and serve warm or at room temperature.Notebook Recipe – Easter 2013 What better way start Easter Sunday than with a decadent brunch for friends and family? Eggs Benedict are always a favorite but homemade buttermilk chive biscuits and a quick and easy hollandaise will make this dish extra special and effortless. Our Brut Rose is bold and vibrant enough to compliment the richness of this dish and the lemon and yeasty notes will mirror the flavors in your biscuits and hollandaise sauce. Our Benedict features shaved black forest ham and fresh spinach.
Buttermilk Chive Biscuits Makes 8 large or 12 small biscuits 2 cups all–purpose flour 2 tablespoons chives, minced Perfect Poached Eggs 4 eggs, at room temperature 1 tsp kosher salt ½ tablespoon white vinegar (wine or champagne) Bring about two inches of salted water to a boil in a small, deep skillet or pot, then lower heat to barely simmering. Add half a tablespoon of white vinegar. Break eggs into a shallow bowl. Stir the simmering water with a whisk and slip the eggs into the center of the swirl in the bubbling water. Cook eggs for about 3 minutes, or until the white is firm and the yolks are just set. Remove the eggs gently from the water with a slotted spoon and drain on paper towel. (Can be done ahead – the eggs can be shocked in ice water to stop cooking. To reheat, submerge in simmering water for about 30 seconds.) Easy Lemon Hollandaise 4oz unsalted butter 2 tsp lemon juice 3 egg yolks, at room temperature 1 tsp kosher salt Melt the butter in a small saucepan and add the lemon juice. Meanwhile, place the egg yolks in a blender and mix until frothy and lighter in color. Slowly drizzle in the melted butter to form an emulsion. (sauce will thicken). Add kosher salt to taste and adjust the acidity, adding more lemon juice or white wine vinegar if desired. Serve immediately drizzled on top of warm poached eggs.
March 2013
Our Thomas Road Pinot Noir has an earthiness and depth of flavor that make it a natural choice to pair with wild mushrooms. By keeping the cooking methods and ingredient list simple, this dish will allow the naturally complex flavors of both the wine and the wild mushrooms to shine through.
Papparadelle with Wild Mushrooms Serves 4
1 pound mushrooms (chanterelles, morels, hedgehogs, maitakes etc.) Kosher salt and freshly ground black pepper
Brush off any dirt from the mushrooms with a pastry brush or a damp towel and trim the ends if needed. Tear mushrooms into bite-sized pieces. Heat olive oil in a non stick sauté pan over medium high heat. Add mushrooms in a single layer (they should sizzle immediately, otherwise your pan is not hot enough). Leave them undisturbed until you can see them start to turn golden brown and then toss in the pan. Sauté for about 5 minutes total and remove to a medium bowl. Add the garlic in the last minute of cooking, tossing to combine with the mushrooms. (Finish the remaining mushrooms in the same way if they don’t all fit in your sauté pan at once). Once cooked, season mushrooms to taste with kosher salt, black pepper and a squeeze of lemon juice. Set aside in the sauté pan until pasta is cooked.
Variations:
Oscar Pairings
Oscar parties are so much fun to host and given that the award show continues for several hours, it is a good idea to have finger foods that you can make ahead, serve at room temperature and replenish easily. Here are some ideas inspired by our top Sparkling Wine picks to enjoy while cheering for your favorite stars and films. Inspired by all things oceanic, including “Life of Pi”, our 2007 Ocean Reserve Cuvee is a natural with seafood, such as Dungeness crab cakes and oysters on the half shell. For a real crowd-pleaser, try our black pepper and cilantro shrimp. Simply toss the shrimp in olive oil and a generous amount of freshly ground black pepper and sauté or grill. Season with kosher salt and lots of chopped cilantro. As a nod to the lead character’s Indian nationality, we chose a madras curry aioli to serve with the shrimp. Madras curry powder is a spicy and colorful specialty of Southern Indian cuisine and can be found in the spice section of your local store. Add ½ tablespoon to start to 1 cup of homemade aioli (or store-bought mayonnaise if you are short on time). Taste for spiciness and add more curry powder if desired. Basic Aioli Makes about 1 cup 1 egg yolk (room temperature) 1 clove garlic, finely minced 1 tsp white wine or Champagne vinegar ½ tsp Dijon mustard 1C vegetable or canola oil Kosher salt and black pepper to taste Place the egg yolk, garlic vinegar and Dijon mustard in a mixing bowl, with a pinch of kosher salt and whisk to combine. Gradually drizzle in the oil, drop by drop at first and then in a thin stream, whisking constantly. Continue to whisk and add the oil until the mixture emulsifies and thickens. Season to taste. (Note - the aioli can also be made in a food-processor if desired.)
Our 2008 Classic Vintage Brut is perfect for toasting the multiple nominations of Les Miserables. The Jambon Beurre is one of the simplest and most delicious French sandwiches. Invest in excellent quality ham (Jambon de Paris, Madrigal or Black Forest ham) and ask to have it sliced wafer-thin, a European style butter (we love McClelland Dairy in Petaluma) and crusty baguette. Serve bite sized portions of the sandwiches with some cornichons and Dijon mustard to accompany. For an impressive presentation for a larger gathering, roast a bone-in ham and serve sliced for guests to build their own sandwiches.
What celebration of the movies would be complete without popcorn? Our 2008 Russian Cuvee is the inspiration for a selection of homemade popcorn flavors - truffle salt, Parmesan and maple bacon. Buttered popcorn is always a favorite and can be dress up by adding your favorite spices to some melted butter and tossing well with popcorn to coat.
February 11, 2013 Valentine’s Day is a great excuse to indulge in a special meal at home. To keep things simple and luxurious, we chose flavorful ingredients that do not rely on difficult techniques to prepare. Each course works beautifully with sparkling wine and what better to toast with on this romantic holiday? Pear and Prosciutto “Carpaccio”. Endive & Italian Parsley Salad Serves 2 Wedding Cuvee makes for an elegant but light and refreshing start to your meal when paired with silky, buttery prosciutto, perfectly ripe shaved d’Anjou pear and a drizzle of the best extra virgin olive oil you can find. 1 green D’Anjou pear, cored, halved, and thinly sliced 2 oz prosciutto di Parma, thinly sliced 2 Belgian endive, sliced into ¼” ribbons 1 tablespoon Italian parsley leaves, washed and picked 1 tablespoon extra virgin olive oil Kosher salt and black pepper to taste Divide the pear slices between two plates, arranging them in a circular pattern and alternating with the slice of prosciutto. In a small bowl, combine the endive, parsley, and olive oil and season to taste. Place a mound of the salad in the center of each plate and serve immediately.
Salt & Pepper Roasted Rack Of Lamb, Spring Pea, Pearl Onion & Leek Salad, Saffron Vinaigrette Serves 2
Rack of lamb is a treat and even better, is quick and easy to prepare. Have your butcher “French” the rack, removing excess fat and trim from the bones to make it cleaner to cook and eat. Our Brut Rose is gorgeous match for lamb – the earthy, meaty notes and char from the oven-roasted lamb highlight the bold and vibrant flavors of the bubbles. A bright spring vegetable salad rounds out the meal. 1 tablespoon whole black peppercorns 1 tablespoon kosher salt 1 tablespoon olive oil 1 rack of lamb, trimmed and frenched Preheat oven to 400° F. Using a spice grinder, coarsely grind peppercorns and then combine with the kosher salt. Heat a grill pan or non-stick sauté pan over medium-high heat and then add the olive oil. Season the rack of lamb all over with the pepper mixture and place on the pan, fat side down. Leave the lamb untouched to create a golden-brown crust (about 3 minutes) and then and repeat on the second side, 3 minutes more. Transfer the lamb to a baking sheet and place in the oven until an instant read thermometer reaches 125°F for medium rare (about 10-15 minutes). Let stand 5 minutes before slicing and serving. (Note – the lamb can be seared ahead of time and finished in the oven closer to the time you are ready to serve). ½ tsp saffron threads 1 cup white wine vinegar 1 shallot, finely chopped 1 tablespoon Dijon mustard Zest of one lemon ¾ cup olive oil Kosher salt and black pepper to taste 1 leek, sliced in ¼” thick rounds (white and light green parts only) 1 tablespoon olive oil 1 cup English peas, blanched 6 pearl onions, blanched and halved 1 tablespoon fresh mint thinly sliced Bring the saffron, vinegar and shallot to a boil in a small pot, and let it simmer until the mixture is reduced by half. Pour into a food processor and add the mustard and lemon zest and mix well to combine. Drizzle in the olive oil slowly with the machine running until fully incorporated. Season to taste with kosher salt and black pepper. Heat a sauté pan over medium heat and add the olive oil. Sauté the leeks until softened and then add the peas and onions, tossing to combine. Add the vinaigrette and toss to coat. Taste for seasoning and finish with the chopped mint. Serve along the rack of lamb.
Vanilla Bean Buttermilk Panna Cotta, Mango Puree & Amaretti Serves 6 Panna cotta is a delicious make-ahead dessert that is both elegant and versatile. This creamy and tangy buttermilk based Panna Cotta showcases the strawberries and cream notes in Wedding Cuvee. A fruit puree, in this case mango, adds a bright note and the addition of an amaretti cookie, brings out the nutty toastiness of the wine. 2 cups buttermilk 1 1/2 teaspoons powdered unflavored gelatin 2/3 cup heavy cream 3/4 cup sugar 2 mangos, peeled and cubed
In the top of a double boiler (not over heat), Sprinkle gelatin over 1 cup buttermilk in a medium bowl. Let stand to soften for 5 minutes. Meanwhile, bring cream and 1/2 cup sugar to a boil in a small saucepan. Whisk slowly into the gelatin mixture. Place the bowl over a pot of simmering water and whisk until gelatin dissolves, 5 minutes. Stir in remaining cup of buttermilk and then pass mixture through a fine mesh strainer. Divide among 6 four-ounce ramekins for individual servings. (Alternatively, pour into a plastic wrap lined loaf pan, if you would like to slice the finished panna cotta with different shaped pastry cuters or a knife). Cover and refrigerate until set, minimum 4 hours. Meanwhile, place the cubed mango in a blender and puree until smooth. Serve the panna cotta drizzled with the mango puree and an amaretti cookie. 
January 24, 2013 Pollo alla Cacciatora
Paired with 2011 Russian River Pinot Noir Chicken cacciatore (hunter's-style) is a classic Italian menu favorite. But its original Italian name “pollo alla cacciatora” tells us that the dish was named in honor of the hunter's wife. A specialty of Northern Italy, this hearty and satisfying dish was traditionally prepared on the eve of the hunt. It is delicious with our Russian River Pinot, which is robust and earthy enough to work with the mushrooms and olives that are featured in this version of the dish.
SERVES 4 4 tbsp. extra-virgin olive oil 2 medium onions, peeled and chopped 2 cups wild mushrooms, cut into bit-sized pieces 2 cloves garlic, peeled and minced 1 3-lb. chicken, cut into 8 pieces 1 cup dry white wine 1 28-oz. can peeled whole San Marzano tomatoes, chopped, juice reserved ½ cup Castelvetrano or Cerignola olives, pitted 1 bay leaf 1 tsp. minced fresh rosemary leaves ¼ cup minced Italian parsley Salt and freshly ground black pepper 1 cup strong chicken stock Heat 3 tablespoons oil in a large pan over medium-high heat. Season chicken liberally on all sides and add to the pan. Brown the chicken evenly, about 4 minutes per side. Remove the chicken from the pan and set aside. Add remaining olive oil to the same pan and add the onions, sautéing until soft (about 10 minutes). Add mushrooms and sauté for about 5 minutes until softened. Add garlic and continue to cook for one minute further or until fragrant. Add wine and cook until it the pan is almost dry (about 5 minutes). Add tomatoes, with their juice, olives, bay leaf, rosemary, chicken stock and chicken pieces. Reduce heat to low, partially cover, and simmer for 45 minutes. Season to taste with kosher salt and freshly ground black pepper and garnish with Italian parsley. Serve with creamy polenta potatoes or mashed potatoes. November 28, 2012 The holidays are a time of year when we get to share many great culinary traditions and experiences. One of my favorite ingredients of the season that we wanted to feature is Dungeness crab. The wine that immediately comes to mind to pair with Dungeness crab is our UnOaked Chardonnay. Unadorned except perhaps for some drawn butter, cracked crab and UnOaked Chardonnay are food and wine pairing perfection. But if you want to try some other ideas, below are two recipes that will show the versatility of the wine and highlight the delicious flavors of the crab. The first recipe is a classic, elegant crab salad featuring rich avocado, winter salad greens and crisp, tart apple, which complement the apple notes in the Chardonnay. A wildly popular signature dish on the menu at San Francisco’s Slanted Door restaurant inspires the crab with glass noodle recipe – the robust flavors of garlic, lime and cilantro are balanced by the wine’s acidity and rounded out by the richness of the crab meat. Crab Salad Serves 4 as a light appetizer 1 cup crab meat, cleaned, cooked and picked 1 tablespoon chives, minced 1 avocado, peeled and thinly sliced 2 cups winter salad greens (such as frisee, escarole or endive), gently torn into small pieces 1 red apple (honey crisp, gala, fuji etc.) 1 lemon, juiced ½ cup extra virgin olive oil Kosher salt and black pepper Mix the meat with approximately 1tablespoon of olive oil, chives, zest of the lemon and salt to taste. Whisk the remaining olive oil into the lemon juice and season to taste – this is your salad vinaigrette. Thinly slice the apple and toss the salad greens with enough vinaigrette to lightly coat. (any leftover vinaigrette can be stored in the refrigerator in an airtight container for up to one week). The salad can be served as separate components, as in the picture featured below or can be tossed together and served individually or family style.
Glass Noodles with Crab Serves 2 as a main course 2 packages (2oz each) glass noodles (also known as mung bean, celleophane or saifun noodles) 2 tablespoons canola oil 1 tablespoon minced garlic ¼ cup scallions, sliced on the bias into 1” pieces 1 cup crab meat, cleaned, cooked and picked 1½ tablespoons fish sauce 1 tablespoon soy sauce 2 tablespoons oyster sauce 1 teaspoon sesame oil Juice of one lime 1 tablespoon cilantro, roughly chopped Cover noodles in warm water for about 10 minutes to soften (check individual package instructions to confirm soak time). Drain. Put a wok or sauté pan on the stovetop over medium heat and add the oil. Add the garlic and cook, stirring frequently to prevent burning, for about 2 minutes or until fragrant and softened. Add the scallions, noodles, crab, fish, soy and oyster sauces and toss to combine. Add the sesame oil, lime juice and cilantro and taste for seasoning. Adjust as needed and serve immediately. October 12, 2012 Thanksgiving Turkey Tips Brining – brings out the flavor of your turkey and keeps it moist and succulent. Adjust the amount of brine below to completely cover your turkey and leave it in the brine for about 24 hours in the refrigerator in a non-reactive container. Remove turkey and allow to air dry on a rack set over a sheet pan before cooking. Basic brine ratio - 2 cups granulated sugar/2 ½ cups kosher salt/4 quarts water Combine all ingredients in a large pot and heat until the sugar and salt are combined. Cool to room temperature and refrigerate until ready to use. Spice rub – add additional flavor by creating your own spice mix to generously rub on the skin. My favorite combination with our featured stuffing is a combination of 2 tablespoons kosher salt, 1 tablespoon ground fennel seed, 1 tablespoon dried oregano and one tablespoon black pepper. Combine and spread liberally on turkey. Butter basting - combine 3 sticks of melted butter with a bottle of dry white wine in a bowl. Soak a large piece of cheesecloth in the mixture and then cover the top and sides of the turkey with the cloth, reserving the extra liquid in the bowl. As the turkey cooks, baste the cloth with the reserved liquid to keep it moist. Remove the cheesecloth about one hour before the end of your cooking time and discard.
Italian Sausage, Swiss Chard and Fennel Stuffing Technically speaking, this is a dressing not a stuffing, as it is not cooked inside the turkey. This ensures that the dressing can be fully cooked to a safe temperature without having to overcook your turkey. Makes about 12 cups 1 pound day old brioche bread, cut into ½ -inch cubes 1 teaspoon extra virgin olive oil ½ pound Italian sausage, casings removed 4 tablespoons unsalted butter, plus extra for baking dish 1 medium onion, finely diced 1 fennel bulb, halved, cored and finely diced 1 celery stalk, finely diced 1 small carrot, finely diced Kosher salt and ground black pepper 1 bunch Swiss Chard, stems removed and leaves torn into small pieces 1 tablespoon fresh thyme leaves, minced 1 tablespoon fresh sage leaves, minced 1 cup chicken broth (homemade or low sodium store bought) 2 egg yolks Heat oven to 250°F. Butter a 9x13” baking dish and set aside. Spread bread cubes in single layer on baking sheet and bake until just starting to turn golden brown, about 20 minutes. Transfer dried bread to large bowl and increase oven temperature to 350°F. Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage, using your fingers to break into bite-sized pieces and cook until browned, about 5 minutes. Transfer sausage to paper towel-lined plate to drain. Return skillet to heat and add 4 tablespoons unsalted butter. Add onion, fennel, celery and carrot. Cook, stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes. Season to taste with kosher salt and black pepper. Add the swiss chard and cook until just wilted (2-3 minutes). Stir in thyme and sage and cook until fragrant, about 1 minute. Add vegetable mixture and sausage to bowl with dried bread; add 1 cup broth and toss until evenly moistened. Add egg yolks and stir to coat evenly. Place stuffing in prepared baking dish and bake until the top is golden brown and the stuffing is heated through, about 30 minutes. If the top is getting too brown, cover with foil for remaining cooking time. If making ahead, the stuffing can be reheated from room temperature in a 350°F for about 20 minutes, covered with foil. Remove the cover and bake for a further 10 minutes.
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