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April 01

0
2013

Gougeres with Lobster, Apple, and Vanilla Crème Fraiche

 

Gougeres with Lobster, Apple, and Vanilla Crème Fraiche

Serves 8 to 10

Gougeres

1 cup water

1 teaspoons salt

4 ounces unsalted butter, diced

1 cup all purpose flour

4 large eggs

1/2 cup gruyere cheese, grated

Lobster Apple Mixture

2 tablespoons crème fraiche

2 tablespoons mayonnaise

½ vanilla bean, split

8 ounces lobster tail, cooked and diced

3 tablespoons granny smith apple, minced

1 tablespoon celery, minced

1 tablespoon shallots, minced

1 tablespoon fresh tarragon, finely chopped

½ teaspoon salt

½ teaspoon white pepper

 

Gougeres

In a heavy bottom saucepan, bring water, salt and butter to a strong boil. Stir in flour with a wooden spoon. Continue stirring until dough pulls away from the sides of the pan. Remove from heat and transfer to an electric mixer. Beat on medium speed with a paddle for 2-3 minutes to cool mixture slightly. With machine running, add eggs one at a time, waiting for each egg to be incorporated before adding the next. Add cheese and place in a pastry bag with a round number 6 tip.  Pipe into small mounds, about 2 inches apart, on sheet trays lined with parchment paper and bake in a preheated 400º oven for 20-25 minutes until golden brown.

 

Lobster Apple Mixture

In a mixing bowl add the crème fraiche and mayonnaise.  Split the vanilla bean and scrap out the inside with a pairing knife into the mixing bowl.  Whisk into the crème fraicheand mayonnaise.  Add the lobster, apple, celery, shallots, tarragon salt and pepper. Mix well.

To serve slice Gougere in half but not all the way, leave a hinge. Place a generous spoonful of the lobster apple mixture in the middle as filling. Close, place on a platter to serve. Repeat with all the gougeres. You will have extra gougeres to snack on.

 

Pair with chardonnay

 

March 14

0
2013

Spring 2013 Menus

Pan Seared Diver Scallop, Braised Radishes and English Peas, Coriander Carrot  Puree

Pan Seared Diver Scallop, Braised Radishes and English Peas, Coriander Carrot Puree

Spring Menu 2013

All dinners come with a selection of three passed hors d ‘oeuvres

Three Course Menu

*choose one item from each course selection*

appetizer

Asparagus with sauce gribiche and fine herbes salad

Sunchoke and spring garlic soup with fromage blanc

Pan seared diver scallops, meyer lemon buerre blanc, carrots and English peas

entrée

Slow roasted Niman Ranch eye of rib-eye with truffle jus, potato gratin

with Sausalito watercress and shaved fennel

                                       Pan seared Heritage pork loin chop with sun-dried cherry and black pepper sauce

with radicchio and seven grain salad

Don Watson Napa Valley spring lamb, fricassee of spring vegetables and natural jus

dessert

Individual strawberry and rhubarb galette with whipped crème fraiche

Pistachio cake with apricots and mascarpone cheese

 chocolate truffle cake with espresso Anglaise

Winery Chefs offers cheese course for all styles of wines, please feel free to include a cheese course as one of your option

  

Four Course Menu

choose one item from each course selection*

first

Sunchoke – spring garlic soup with fromage blanc and Meyer lemon olive oil

Spring lettuces with Serrano ham, artichokes, Spanish almonds and piquillo peppers

Baby carrot and pea tendril salad with Sky Hill farms feta,

fava beans with preserved lemon –tarragon  dressing

second

Pan seared black cod with brandade puree and Spanish clam chowder

Soy Braised pork belly “steak” with poached cherries sweet and baby bok choy

Country fried Bandera quail with wild mushroom fricassee

third

Grilled N.Y strip loin with mignonette sauce, red wine glazed spring onions, heirloom carrot salad, crispy polenta,

Pozzi Ranch lamb loin and rosemary jus, parmesan risotto stuffed grape leaves, fava beans and morel mushrooms

Pan seared five spice rubbed squab with rhubarb compote, sunchoke two ways-fried and pureed and braised mustard greens

fourth

Goat milk panna cotta with tart cherry sauce and almond cookie

Sweet ricotta crespella with kumquats and strawberries

E. Guittard bittersweet pot au creme, chocolate sea salt cookie

Winery Chefs offers cheese course for all styles of wines, please feel free to include a cheese course as one of your options

beet-kumquat-feta

Spring 2013

family style menu

choose one

roasted striped bass in fennel, lemon and white wine

Moroccan Spiced spring chicken cooked under brick

horseradish herb crusted pork tenderloin with mustard sauce

grilled Spring lamb with green garlic pesto

grilled flat iron steak with maître d’ butter

 

                                                                                        choose three

baby spinach and arugula salad with avocado, grapefruit and feta cheese

little gem lettuces with green goddess dressing and parmesan croutons

                                                  asparagus with spring herbs and Meyer lemon aioli

roasted baby beets and carrot salad with goat cheese and candied pecans

fresh mozzarella with English peas, crispy prosciutto and EVO

                                                    ragout fava beans, English peas, wild mushrooms and leeks

roasted sunchokes, spring onion and sage

oven roasted baby carrots, thyme and cured black olive

tagine of spring vegetables, pearl cous cous and dried apricots

potato and spring garlic gratin

Greek potatoes with oregano and lemon

Rancho Gordo cannellini beans with bacon, bay leaves and fennel

orecchiette pasta with brocolini, spring garlic and chili

choose one

rhubarb and kumquat galette

strawberry trifle

Meyer lemon tart

blood orange and pistachio semi-freddo

chocolate croissant bread pudding

bittersweet chocolate decadence cake with raspberry sauce

 

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October 06

0
2012

Recipe Development Planning for 2013

Recipes are a great way to connect with your customers. Recipes can be used in a mailer to your wine club members. Recipes can be used in your tasting room for collateral marketing. Recipes can become a signature dish that pairs perfectly with your wine. Winery Chef works to create dishes unique to your brand. We can partner with a photographer and style the food with your wine. Start planning for your 2013 marketing plan by scheduling Winery Chefs to develop a series of recipes for your winery. Below is a link to a recent recipe we developed for one of our clients

http://recuerdowines.com/community/blog/torrontes-at-the-table/

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