Recipes

Everything listed under: Wine Club

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    November Recipe of the Month: Tiroler Gröstl

    Tiroler GröstlTiroler Gröstl is one of the hearty favorites from the skiing and hiking region of Tirol. Traditionally, it is a delicious and satisfying way of using up yesterday's left-overs. It makes a great shared-from-the-pan mountain lunch.   Read More...

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    October Recipe: Pumpkin Chili

    Pumpkin ChiliOne of the most popular recipes we have ever had for the Wine Club is Pumpkin Chili. This recipe is a variation on the original. It is a little spicier (if your taste buds run that way) than the original but it is also a bit simpler to prepare.   Read More...

  • September Recipe of the Month: Zucchini Ribbon Pasta

    Zucchini Ribbon PastaIf you don't have enough zucchini for this recipe, I will gladly give you some. Try this with the Buty Wildebeest White Blend, or the Ull de Llebre Trempranillo. Ingredients3/4 pound whole-wheat fettuccini2 medium green zucchini (about 1 pound)2 medium yellow zucchini (about 1 pound)3 Tbsp Olive Oil4 cloves garlic, chopped1 cup low-sodium chicken broth1/4 cup grated (1 oz) Parmesan (lightly packed), plus 2 Tbsp1/3 cup finely minced parsley leaves, plus more for garn...  Read More...

  • July Recipe of the Month: Big Sky Steak Salad

    Big Sky Steak SaladThis recipe is a great one for a warm summer night. Try it with the Castellani Sangiovese. It incorporates ingredients (in bold) found at the Wine Gallery. Prep Time: 10 minutes - Cooke Time: 15 minutes - Total Time: 25 minutesYield: 4-6 PeopleIngredients: - 1 lb Flank Steak- 2-3 Tbsp Roasted Coffee Rub- 2 tsp Black Garlic Sea Salt- 1/2 lb Bacon- 2 cups Cherry Tomatoes- 2 Tbsp Caramelized Garlic Infused Olive Oil- 2 Tbsp Dark Aged Balsamic Vinegar- 4-6 cups Mixed Gre...  Read More...

  • February Recipe: Chilean Estofado Beef Stew

    Chilean Estofado Beef StewCold winter days need a hearty dinner and this hearty Chilean stew will keep you warm. The Olivelle Coffee Rub gives it a delicious smoky flavor that sets off the flavors of the Vina Maquis Carmenere. Ingredients: 1 onion, chopped in course pieces2 carrots, peeled and sliced2 pounds of red potatoes, peeled and cut into sticks1 1/2 pound of beef cubed1 1/2 tsp Olivelle Coffee Rub**1 tsp cornstarch 1 can (8 oz) tomato sauce1 cup boiling water1/2 cup Red Win...  Read More...

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    Feta & Lemon Braised Chicken Wings

    Feta & Lemon Braised Chicken WingsFor January football games or just a fun Thursday night, these Chicken drumsticks seasoned with Feta and Herb Dipper and Citrus Dill Sea Salt, cooked with Sicilian Lemon and Caramelized Garlic Olive Oil and sprinkled with parsley makes a delicious entree. Prep Time: 30 minutes - Cook Time: 35 minutes - Total Time: 65 minutesYield: 4-6 PeopleIngredients: 6-8 Skin on Chicken Drumsticks3 Tbsp Feta and Herb Dipper **1 tsp Himalayan Pink Sea Salt **3 Tb...  Read More...

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    December Recipe: Pistachio & Parmesan Herb Encrusted Beef Tenderloin

    Pistachio & Parmesan Herb Encrusted Beef TenderloinA hearty winter main dish with delicate flavors that make this beef tenderloin sing 'Let's Eat'. The earthy flavor of the pistachios mixed with Caramelized Garlic Olive Oil make a delicious crust while keeping the tenderloin juicy. Try it with the Sur de los Andes Cabernet.Prep Time: 10 minutes - Cook Time: 30 minutes - Total Time: 40 minutesYield: 6-8 servingsIngredients:1 small Beef Tenderloin (about 2 pounds)2 Tbsp Dijon Mustard1/2 c...  Read More...

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    September Recipe: End of Summer Ratatouille

    End of Summer RatatouilleSeptember is harvest month and fresh produce abounds in our gardens and at the Farmer's Market. Try this fall dish with Areyna Torrontes or Occam's Razor Red.Ingredients:2 onions, peeled and thinly sliced2 cloves garlic, peeled and thinly sliced1 eggplant, thinly sliced1 zucchini, thinly sliced2 green peppers, sliced or chopped8 small tomatoes roughly chopped2 sprigs fresh rosemary or 1 tsp dried rosemary3 sprigs fresh thyme or 1 tsp dried dried thyme2 Tbsp olive oilSalt...  Read More...

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    August Recipe: Warm Potato Salad w/ Smoked Sausage

    Warm Potato Salad with Smoked SausageIngredients: 1-1/2 pounds Yukon Gold potatoes, halved, larger potatoes quartered1-1/2 Tbsp red wine vinegar, divided1/4 cup extra-virgin olive oil (You can find this at the Wine Gallery)Salt & Pepper1 Tbsp minced shallot2 tsp whole grain mustard1 cooked smoked sausage, such as Kielbasa, sliced1 small bunch of Tuscan Kale, de-stemmed and chopped2 scallions, white and tender green part only, thinly slicedDirections: 1. Put the potatoes in a medium saucepan ...  Read More...

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    July Recipe: Lemon & Herb Marinated Chicken

    Lemon & Herb  Marinated ChickenServe these zesty lemon chicken breasts as a main dish or in Mediterranean style tacos, atop salads, or tossed with pasta. The ingredients in bold italics are available at the Wine Gallery. Prep Time: 35 minutes - Cook Time: 15 minutesYields: 4 servingsIngredients* 4 Chicken Breasts, boneless* 1/2 cup Tuscan Herb Olive Oil* 1/3 cup Meyer Lemon Balsamic Vinegar* 2 Tbsp Mediterranean Seasoning* 1 1/2 tsp Rosemary Sea Salt* 1/2 tsp PepperDirections1.   Read More...

  • June Recipe: Tandoori Lamb Chops

    Tandoori Lamb ChopsJune is grilling season and who doesn't like grilled lamb chops? Plain grilled lamb chops are pretty tasty but this recipe with the tandoori spices and Indian yogurt marinade really kicks things up a notch. These meaty chops taste great with a fruity red with enough structure to cut through the rich yogurt marinade.   Read More...

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    April Recipe: Lentil Bacon and Oregano Soup

    Lentil Bacon and Oregano SoupThis heavy soup will keep the chill off a rainy April day. Try it with the Elena Walch Pinot Bianco or the Gilbert Allobroges! Ingredients:2 Tbsp olive oil2 leeks, rinsed, halved and sliced2 garlic cloves, crushed2 Tbsp dried oregano leaves7 slices of bacon, cut into pieces (plus 2-4 more full cooked slices for garnish)1-15 oz can of lentils, drained1-14.5 oz can diced tomatoes1- 14.5 oz can crushed tomatoes1- 15 oz can low sodium chicken brothSalt & Pepper to ta...  Read More...

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    March Recipe: Chicken Fricassee with Spring Vegetables

    Chicken Fricassee with Spring Vegetables Perfect pairing with this months wine club: Garzon Albarino or Saint Cosme Cotes du RhoneIngredients: 8 skinless, bone-in chicken thighs (about 4lb)1 1/2 tsp kosher salt, divided3/4 tsp black pepper, divided1/2 cup all-purpose flour2 Tbsp olive oil1 (8-oz) package cremini mushrooms, quartered3 medium carrots, peeled and cut diagonally into 1/2-in thick slices (about 2 cups)1 cup coarsely chopped leek 2 cups chick stock1/2 cup dry white wine1/4 c...  Read More...