Spaghetti with Cherry Tomato Sauce
Recipe Date: August 22nd, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)
Spaghetti with Cherry Tomato Sauce Recipe
Ingredients
2 pints fresh cherry tomatos
1/4 cup Extra Virgin Olive Oil or Grapeseed Oil
salt and pepper to taste
1 tsp chili flakes
3 cloves garlic, thinly sliced or grated
3 tbsps capers, drained
1/2 cup dry white wine (like Pinot Grigio or Pinot Bianco)
handful of flat leaf parsley
basil leaves, torn
1 lb spaghetti
grated Pecorino cheese
Directions
Heat a pot of salted water to boil for the pasta.
Halve the cherry tomatoes.
Heat 1/4 cup olive or grapeseed oil in a large skillet over medium to medium-high heat. Add the chili flakes, garlic, and capers and swirl around for 2-3 minutes; add the wine and the tomatoes and season with salt and pepper. Add the herbs and simmer while the pasta cooks, 8-10 minutes.
Cook the pasta in salted, boiling water. Reserve about 1/2 cup of the starchy cooking water and drain the pasta. Add the reserved starchy cooking water and the pasta to the sauce and toss for 1-2 minutes. Top with cheese and serve immediately.
From Rachel Ray recipes.
Pasta Primavera
Recipe Date: August 22nd, 2018
Difficulty: Easy
Serving Size: 8
Cook Time: 00:50
Measurements: Imperial (US)
Pasta Primavera Recipe
Ingredients
3 tbsps olive or grapeseed oil
2 large carrots, peeled and sliced diagonally
1 cup broccoli, cut into bite sized pieces
1 red bell pepper, seeded and sliced into strips
2 tbsps butter
4 ozs white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup grated Parmesan
1/2 cup frozen peas
12 fresh basil leaves, chopped
1 lb pasta, cooked al-dente and drained
Directions
For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook, about 1 additional minute. Add the red peppers and cook, about 1 minute. Remove the vegetables from the skillet and set aside.
To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up. Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet, add to the other vegetables and set aside.
For the pasta primavera sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.
Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in the cream and Parmesan and allow the cheese to melt. Add salt and black pepper to taste.
Add all the vegetables to the sauce along with the peas and basil. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Sprinkle with extra basil and serve with extra Parmesan.
This Pasta Primavera recipe was adapted from The Pioneer Woman.
Italian Style Chicken Meatballs
Recipe Date: August 21st, 2018
Difficulty: Easy
Serving Size: 6
Cook Time: 00:30
Measurements: Imperial (US)
Italian Style Chicken Meatballs
Ingredients
1 1/2 lbs Ground Chicken, 90% Dark Meat prefered or Italian chicken sausage out of casings
1/2 cup finely grated Parmesan style cheese
1 Egg
1 1/2 tsps Dried Basil
1 1/2 tsps Dried Parsley
1 tsp Garlic powder
1 tsp Sea Salt
1/2 tsp Red Pepper Flakes
1 tbsp Fennel Seed
1/4 cup Italian Bread Crumbs
Directions
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine chicken, grated cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, fennel and bread crumbs. Using your hands, mix all ingredients until incorporated. Measure meat mixture into approximately 1.5-ounce portions. Shape into rounds and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
Serving suggestions: Toss in a light marinara before serving and sprinkle with additional cheese. This recipe is the perfect pairing with our Zingaro, Old-Vine Zinfandel, made in Napa Valley.
Lasagne with Meat Sauce
Recipe Date: August 11th, 2018
Serving Size: 6
Cook Time: 01:30
Difficulty: Medium
Measurements: Imperial (US)
Lasagne with Meat Sauce
From Delightful Repast
Ingredients
Meat Sauce
- 2 tbsps Extra Virgin Olive Oil
- 1/2 cup Chopped Onion
- 1-2 Cloves Garlic, Minced
- 1 lb Extra Lean Ground Beef
- 2 tbsps tomato paste
- 1 28 oz. can of diced tomato
- 1 8 oz. can of tomato sauce
- 1/2 cup drinkable red wine or water
- 1 tbsp parsley flakes
- 1 1/2 tsps oregano
- 1 1/2 tsps basil
- 3/4 tsp salt
- 1/2 tsp coarsley ground black pepper
- 1/8 tsp red pepper flakes
- 1 bay leaf
- 1 15 oz container ricotta cheese
- 3 ozs shredded Parmesan
- 1 large egg
- 1 tbsp parsley flakes
- 1/4 tsp black pepper
The Cheese Filling
- 1 15-ounce container ricotta
- 3 ounces shredded Parmesan
- 1 large egg
- 1 tablespoon parsley flakes
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/4 cup milk
The Rest
- Enough lasagne for 4 layers, cooked according to package directions
- 12 ounces mozzarella, shredded
Directions
1. In large skillet, heat oil and cook chopped onion for about 5 minutes, or until very soft. Stir in minced garlic and cook for about half a minute. Add ground beef and cook, breaking up the meat, until it is well browned. With extra lean ground beef, there will be no excess fat to drain off. Stir in the tomato paste, cooking for a few minutes to “toast” it. Stir in remaining sauce ingredients. Bring to a simmer. Simmer, loosely covered, for about 30 minutes. Remove the bay leaf. Taste and adjust seasoning. Let cool at room temperature for 30 minutes, then cover and refrigerate for at least one, or up to several, hours.
2. In large pot, bring 4 quarts of salted water to a boil. Cook pasta according to package directions. Drain and rinse in cold water. I leave the noodles in a bowl of cold water as I’m assembling the dish.
3. In 1-quart bowl, combine ricotta, Parmesan, egg, parsley, nutmeg and milk. The milk is just to give the filling a spreadable consistency so you have even layers of filling instead of big blobs.
4. Lightly oil a 13-by-9-by-2-inch baking dish. Spread 1/4 cup or so of sauce over the bottom of the dish. Lay on a layer of lasagne, the number of noodles will vary with different brands. With my favorite brand, Bionaturae organic whole wheat lasagne, 4 noodles laid widthwise cover the pan. Spread with 1/3 of the cheese filling, 1/4 of the shredded mozzarella, then with 1/4 of the sauce. Repeat twice for three layers. Add a fourth layer of lasagne. Cover the top layer with the remaining 1/4 of sauce and mozzarella. Cover with plastic wrap and refrigerate until an hour before serving time.
(It goes: just a little sauce, lasagne, filling, mozzarella, sauce, lasagne, filling, mozzarella, sauce, lasagne, filling, mozzarella, sauce, lasagne, sauce, mozzarella.)
5. Preheat oven to 375°F. Bake at 375°F for about 45 minutes, or until crusty and bubbly. Let stand for 20 minutes before slicing and serving.
This lasagna with red wine meat sauce recipe is excellent to pair with our Napa Valley Sangiovese, Voyager Vineyard Sangiovese, Barbera or Il Brigante Red Blend
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Tuscan White Bean Chili with Spinach
Recipe Date: June 11th, 2018
Serving Size: 6
Cook Time: 00:45
Difficulty: Easy
Measurements: Imperial (US)
Tuscan White Cannellini Bean Chili With Spinach Recipe
From Mary Davidek
Ingredients
1 28 oz can diced tomatoes
1 28 oz can tomato puree
1 cup beef boullion
1 sweet onion, roughly chopped
3 15 oz cans cannellini beans, rinsed
1 lb lean ground beef
1 lb Italian chicken sausage
1 cup finely grated Parmesan cheese
2 bags fresh baby spinach
salt and pepper to taste
1 tsp sugar
red pepper flake to taste
4 cloves garlic, minced
3 tbsps olive oil
oregano and basil to taste
Directions
Brown ground beef and sausage drain off fat then place in large pot. Sauté onion and garlic in olive oil. Add spinach and add 1 Cup bouillon to wilt. Add to pot and combine remaining seasoning and ingredients. Adjust liquid level (additional broth if desired). Simmer on low for approximately 30 minutes. Finish with grated parm. Serve with a glass of chilled Castello red wine.
Serves 6 people, or 2 people for a week!
Watermelon Salsa
Recipe Date: June 11th, 2018
Serving Size:
Cook Time:
Difficulty: Easy
Measurements: Imperial (US)
Watermelon Salsa
Ingredients
3 cups diced seedless watermelon
2 jalepeno peppers, seeded and minced
1/3 cup chopped cilantro (approx. 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion
1/4 tsp salt
Directions
Simply mix all ingredients and serve! Great as pico de gallo for fresh fish tacos, or simply serve all on its own with tortilla chips. A refreshing summer snack for picnics and barbecues. Try with a chilled glass of our Gioia dry rosé of Sangiovese!
– Mary Davidek
As seen on Mary Davidek’s Food and Wine Blog: Summer (Food and Wine) Ramblings
Ahi Avocado Salad with Ponzu
Recipe Date: June 6th, 2018
Serving Size:
Cook Time:
Difficulty: Easy
Measurements: Imperial (US)
Ahi Avocado Salad with Ponzu Dressing
From Mary Davidek
Ingredients
1/2 cup ponzu or soy sauce
3 tbsps water
2 tbsps rice vinegar
1 tbsp grated ginger
1 1/2 tsps lime juice (with zest to taste)
Directions
Mix well and pour over cubed Ahi and Avocado.
“Chardonnay may not be the traditional go-to for Ahi salad, but, a bit of aging leveled off the acidity and the velvety texture of the avocado played off the creamy notes of the Chardonnay. This was a delicious and luxurious pairing.”
– Mary Davidek
For a perfect pairing, enjoy this Ahi Avocado Salad with a glass of our California-style Grand Cru Chardonnay from Bien Nacido Vineyard.
See this recipe featured in Mary’s Food and Wine Blog: In Defense of a Napa Valley Hero
Best Beef Short Ribs
Recipe Date: June 6th, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)
Best Beef Short Ribs with Port Wine Recipe
From Salute Santé!, courtesy of Chef Sean O’Toole of TORC Restaurant in Napa
Ingredients
- Grapeseed oil
- 5# Akaushi beef short ribs
- 1 yellow sliced onion
- 1 red pepper, sliced
- 2 cloves garlic
- 1 oz. cocoa powder
- 2 D’arbol chile dry
- 8 oz. red wine
- 8 oz. ruby port wine
- 8 oz. balsamic vinegar
- 2 oz. soy sauce
- 64 oz. water
Directions
1. Heat the grapeseed oil in a large pan or Dutch oven.
2. Roast the short ribs whole on each side.
3. Remove the short rib and sauté the onion, peppers, and garlic until translucent; continue with the cocoa powder and D’arbol chile.
4. Return the ribs to the pan.
5. Add the red wine, ruby port, balsamic vinegar, soy sauce and water and bring to a boil.
6. Put on a lid or cover the pan with foil and cook at 350’F for 4 hours.
7. When tender remove the bones and cool the ribs in the refrigerator.
8. Once chilled, cut into nice cubes.
9. Pass the liquid through a fine strainer and reduce to a glaze and reserve.
10. Place the short rib cubes and glaze in a sauté pan and baste until hot and ready to serve.
Try pairing this dish with our Cabernet Sauvignon from Napa Valley, which complements the richness of the short ribs.
Crepes with Peaches and Cream
Recipe Date: February 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)
Crepes with Peaches and Cream
From Delightful Repast
The Crepes
(Makes 18 6-inch crepes)
- 2/3 cup milk
- 2/3 cup water
- 2 large eggs
- 1 tablespoon sugar (omit when making savory crepes)
- 1/4 teaspoon salt
- 1 dip-and-sweep cup (5 ounces) unbleached all-purpose flour
- 2 tablespoons unsalted butter, melted and slightly cooledThe Fresh Fruit Filling
- Thinly sliced perfectly ripe yellow peaches or other soft fruit
- Freshly squeezed lemon juice
- Sugar
The Garnish
- Powdered sugar
- Whipped cream
- Tip: Or use an immersion blender in a 1-quart glass measuring cup, as I prefer; pulse until batter is smooth, scraping down the sides once or twice, about 20 seconds total.
2. Crepes can be made any size, but I use an 8-inch nonstick omelette pan or 8-inch nonstick fry pan to make 6-inch dessert crepes. Heat pan over medium-low to medium heat until thoroughly heated (droplets of water sprinkled onto the pan will sizzle and disappear immediately), about 2 minutes. Brush lightly with just a little melted or softened butter.
- Here it is now, The Swirl: Holding pan off heat, quickly pour into the center of the pan 1/8 cup of batter, and immediately begin swirling, tilting and rolling, the pan until the batter covers the bottom of the pan evenly. Cook for about 30 to 60 seconds, or until browned on the bottom and looking dry on the top, especially the edge. Using both hands, lift the edge with your fingers and turn it over. The second side will need less time to cook.
- Tip: I use a 1/8-cup from my stainless steel measuring cup set. It is exactly the right amount to make crepes that are just a bit over 6 inches in diameter. And I use the GIR silicone mini spatula to start lifting the edge, then take hold of it with the thumb and index finger of both hands and quickly flip it over.
4. Prepare a dessert filling; in this case, fresh peach filling. You need only about 3 or 4 tablespoons of filling per crepe, and there are 2 crepes per serving. So do the math. If you are making dessert for two (that’s 4 crepes), thinly slice enough peaches to make 1 cup or so. Add a squeeze of fresh lemon juice and sugar to taste; let stand at room temperature for about 30 minutes to macerate.
You can even cook the macerated filling for 4 or 5 minutes if you prefer your peaches cooked. It’s definitely the way to go when your peaches are less than stellar.
5. To assemble: Lay down a crepe, pretty side down (that’s the first side cooked), spoon 3 to 4 tablespoons of fruit onto one half. Fold over other half to cover. Fold in half again to form a wedge (that’s the “Crepes Suzette fold”). Place 2 crepes on each dessert plate. Dust with powdered sugar and add a spoon or two of whipped cream.
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Bison Burgers with Cabernet Onions
Recipe Date: February 17th, 2017
Difficulty: Easy
Serving Size: 4
Cook Time: 00:45
Measurements: Imperial (US)
Bison Burgers with Cabernet Onions Recipe
Sommelier Mary Davidek shares her recipe for homemade bison burgers, complete with delicious Cabernet onions cooked in a skillet.
Ingredients
- 1 tbsp grapeseed oil
- 3 cups sliced onions (roughly 2 onions)
- 3/4 cup dry red wine
- 1 lb ground bison
- 2 tbsps chopped onions
- 1/4 tsp coarse kosher salt
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 4 brioche buns or soft rolls
- 6 ozs cheese
- dijon mustard
- romaine lettuce or escarole
Directions
Heat grapeseed oil in a skillet over medium-high heat. Add onions, sprinkle with salt, and sautée for 10 minutes. Reduce heat to medium, add wine, and sautée another 15 minutes, stirring occasionally until liquid has absorbed and onions are tender. Remove from heat and set aside (can be made a day ahead and chilled).
Combine ground bison, oregano, diced onions, salt, pepper, and garlic powder (if you have any leftover liquid from the sautéed onions, you can add a splash in as well). Divide into four portions and shape into 1/2 inch thick patties. Sprinkle burgers with salt and place on a grill that has been sprayed with non-cook spray or oil, cook until desired doneness (roughly 150°F for medium). Burgers can also be cooked in an oiled large, heavy skillet over high heat, roughly two minutes per side.
Preheat broiler. Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few lettuce or escarole leaves, then the burger. Spoon onions on top of burgers, dividing equally. Cover with bun tops; press lightly.
Serve with French fries and a glass of your favorite medium to full bodied red wine, such as our Il Brigante or Napa Valley Merlot.
Recipe adapted from Epicurious