Recipes

Everything listed under: Red Wine

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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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    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...

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    January Recipe: Winter Beef Stew

    Winter Beef StewIngredients3 Tbsp butter2 lbs beef stew meat2 Tbsp flour2 cups Alfredo Roca Pinot Noir (or any light Pinot Noir/red wine that has substantial acidity and bright red fruit). 1-1/2 cup vegetable broth1 lb red potatoes, quartered10 oz pearl onions, peeled4 large carrots, peeled and chopped into coins4 cloves garlic, minced3 bay leaves1 tsp thymeSlat and PepperDirections1. Melt butter over high heat in a large dutch oven or 4 quart pot.   Read More...

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    September Recipes: 3 Ingredient Grilled Steak, Pineapple and Avocado Salad

    3-Ingredient Grilled Steak, Pineapple, and Avocado SaladIngredients:2 Pounds New York strip steak (about 3, 1"-thick steaks)1 1/2 tsp kosher salt, divided plus more1 tsp freshly ground black pepper, plus more1 pineapple, peeled, cut into 1/2" rounds, center core removed, divided3 Tbsp olive oil, plus more for grill2 AvocadosDirections:1. Season steak with 1 tsp salt and 1 tsp pepper. Let sit at room temperature at least 1 hour.   Read More...

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    July Recipe: Scallion and Brie Stuffed Burgers

    Scallion and Brie Stuffed BurgersIngredients: 1-1/2 pounds ground beefSalt and freshly ground pepper4 oz Brie, rind removed, cheese cut into 4 slices1/4 cup Spicy Scallion Paste (recipe below)Vegetable Oil, for brushing1/4 cup mayonnaise4 Hamburger buns, splitTomato slices and lettuce for servingDirections: Light a grill. Season the ground beef with salt and pepper and form into eight 4-in patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a ...  Read More...

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    May Recipe: Skillet Sicilian Chicken

    Skillet Sicilian ChickenSicily is a beautiful place where food is flavorful, delicious, and simple. This recipe will be great with the 2016 Tasca d'Almerite Regaleali Bianco. For those of you who would like to keep it Mediterranean but pair with a red wine could match this dish with the 2014 Cotes du Roussillon Villages Chimeres. Ingredients1 Tbsp extra-virgin olive oil5 bone-in, skin on chicken thighs2 cloves garlic, minced1 Tbsp fresh thyme leaves1 tsp crushed red pepper flakes3/4 cup low...  Read More...

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    April Recipe: Spring Spiced Steak, Snap Peas, and Mashed Carrots

    Spring Spiced Steak, Snap Peas, and Mashed CarrotsSteak, peas, and carrots are a familiar trio, and usually not very exciting. Here, each element is transformed: a smoky spice rub on seared flank steak, crispy snap peas brightened with rice vinegar, and a silky carrot mash. Chop the carrots to about 1/4-in pieces so they cook through evenly, otherwise the mash may have a few lumps.   Read More...