Viewing Posts in the ‘Recipes’ Category


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

 

July 21

0
2011

Napa Chefs Market Recipe

Thanks to all those in attendance!!!

Grilled Zaatar Rubbed Chicken and Fattoush Salad

Serves 4 to 6

Zaatar Spice:

2 tablespoons sesame seeds, lightly toasted

1 teaspoon fennel seeds

4 tablespoons sumac

1 teaspoons fresh picked, chopped lemon thyme leaves

1 tablespoon coarse salt

1 teaspoon fresh ground black pepper

*Reserve some of the spice mixture to use another time with fish or poultry

1 pound boneless chicken breast or tenders

1 tablespoon grapeseed oil plus 1 tablespoon oil for the grill

Dressing:

½ cup lemon juice

2/3 cup extra virgin olive oil

1 tablespoon sumac

Salad:

2 pita rounds, torn into pieces and toasted or ready made from the store

2 romaine hearts, rough chopped

1 cup cherry tomatoes, cut in half

2 English cucumbers, peeled, seeded and medium diced

¼ cup mint, roughly chopped

½ cup parsley, roughly chopped

1 avocado, quartered, pitted, peeled and cut into pieces

Coarse salt and freshly ground black pepper to taste

Zaatar Spice:

Grind the sesame and fennel seeds in a mortar and pestle or spice mill. Combine the remaining spice ingredients and mix well.

Light the grill. Toss the chicken in the spice mix, covering evenly. Once the grill brush the grates lightly with oil. Place the chicken on the grill cooking evenly approximately two to three minutes a side. Cook the chicken through to a internal temperature of 160°F. Remove from the grill, place on a resting rack and set aside until you are ready to serve

Dressing:

Combine all the ingredients for the dressing in a bowl, mix well and set aside.

Salad:

In a large mixing bowl combine all the salad ingredients. Add the dressing, season with salt and pepper and toss together.

To serve, portion the salad onto plates. Chop the chick in to bite size pieces and place on the salad and serve.

March 13

3
2010

Chef Richard Haake- 2010 Mustard Festival-Critics Choice-Chef of the Year.

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Well, sometimes you go through life just doing what you know. Next thing you know you win an award. Thanks to everyone with the 2010 Mustard Festival, the team at Winery Chefs and my wife Virginia. Oh, and to everyone I met at the awards event, you are the best. Here’s the recipe:

Dutch Mustard Soup with Speck Ham and Gouda Cheese Crouton

Serves 6

Soup;

3 tablespoons butter

1 cup leeks, white part only, finely sliced and rinsed

1 cup yellow onions small diced

½ cup celery, small diced

1 cup russet potato, small diced

2 teaspoons kosher salt

2 teaspoons white pepper

3 tablespoons flour

4 cups chicken stock or rich vegetable stock for vegetarian option

½ cup cream cheese, room temperature

½ cup crème fraiche

½ cup Gouda cheese, shredded

2 tablespoons whole grain mustard, preferably Grey Poupon Harvest

salt and white pepper

Crouton:

2 slices of sour dough bread

1 teaspoon Dijon mustard, preferably Edmond Fallot

2 slices Speck Ham

¼ cup shredded gouda

1 tablespoon soft butter

1 tablespoon chives, sliced

Soup:

In a large pot over medium heat add the butter and allow it to melt. Once the butter melts, add the leeks and onions. Cook for 10 minutes until the vegetables are soft. Add the potatoes and season with salt and pepper. Stir well. Cook for 5 minutes. Lightly sprinkle the flour over the top of the vegetables while continually stirring. Cook for 3 minutes. Slowly stir in the chicken stock. Use a whisk if necessary to prevent lumping. Allow the soup to simmer for 15 minutes until the potatoes are falling apart. Remove the soup from the heat. Allow the soup to cool slightly. Carefully puree the soup in a blender. Return the soup to a clean large pot and place over medium high heat. When the soup returns to a simmer whisk in the cream cheese and cream fraiche. Once the cream cheese is incorporated into the soup stir in the gouda and cook until it melts. Whisk in the whole grain mustard and season to taste with salt and pepper. Reduce to low heat until you are ready to serve.

Croutons:

Preheat the over to 375°F. To make the croutons lay out the two pieces of bread. Spread the Dijon mustard on one side of the bread. On the other slice of the bread place the two slices ham and top with the gouda cheese. Place the other slice of bread on top of the cheese forming a sandwich. Butter both sides of the sandwich with the soft butter. In a non-stick pan over medium high heat toast the sandwich on both sides. Use a spatula to press down the sandwich. Remove the sandwich to a cutting board to cool. Slice the crust of the sandwich. Cut the sandwich into small cubes like a crouton. Place the croutons on a sheet pan and bake for 7 to 10 minutes until golden brown.

To serve ladle the hot soup into a bowl. Top with crouton and sliced chives.

March 10

0
2010

Winery Chefs Participates in 2010 Napa Valley Mustard Festival

Chef Richard Haake and the team from Winery Chefs have been participating in the Mustard Festival this year. On March 12 Richard and his wife Virginia will be serving Dutch Mustard Soup with Ham and Cheese Croutons at Black Stallion Winery for the Mustard Recipe Competition. Below is the recipe for those who miss the event.

Dutch Mustard Soup with Speck Ham and Gouda Cheese Crouton

Serves 6

Soup;

3 tablespoons butter

1 cup leeks, white part only, finely sliced and rinsed

1 cup yellow onions small diced

½ cup celery, small diced

1 cup russet potato, small diced

2 teaspoons kosher salt

2 teaspoons white pepper

3 tablespoons flour

4 cups chicken stock or rich vegetable stock for vegetarian option

½ cup cream cheese, room temperature

½ cup crème fraiche

½ cup Gouda cheese, shredded

2 tablespoons whole grain mustard, preferably Grey Poupon Harvest

salt and white pepper

Crouton:

2 slices of sour dough bread

1 teaspoon Dijon mustard, preferably Edmond Fallot

2 slices Speck Ham

¼ cup shredded gouda

1 tablespoon soft butter

1 tablespoon chives, sliced

Soup:

In a large pot over medium heat add the butter and allow it to melt. Once the butter melts, add the leeks and onions. Cook for 10 minutes until the vegetables are soft. Add the potatoes and season with salt and pepper. Stir well. Cook for 5 minutes. Lightly sprinkle the flour over the top of the vegetables while continually stirring. Cook for 3 minutes. Slowly stir in the chicken stock. Use a whisk if necessary to prevent lumping. Allow the soup to simmer for 15 minutes until the potatoes are falling apart. Remove the soup from the heat. Allow the soup to cool slightly. Carefully puree the soup in a blender. Return the soup to a clean large pot and place over medium high heat. When the soup returns to a simmer whisk in the cream cheese and cream fraiche. Once the cream cheese is incorporated into the soup stir in the gouda and cook until it melts. Whisk in the whole grain mustard and season to taste with salt and pepper. Reduce to low heat until you are ready to serve.

Croutons:

Preheat the over to 375°F. To make the croutons lay out the two pieces of bread. Spread the Dijon mustard on one side of the bread. On the other slice of the bread place the two slices ham and top with the gouda cheese. Place the other slice of bread on top of the cheese forming a sandwich. Butter both sides of the sandwich with the soft butter. In a non-stick pan over medium high heat toast the sandwich on both sides. Use a spatula to press down the sandwich. Remove the sandwich to a cutting board to cool. Slice the crust of the sandwich. Cut the sandwich into small cubes like a crouton. Place the croutons on a sheet pan and bake for 7 to 10 minutes until golden brown.

To serve ladle the hot soup into a bowl. Top with crouton and sliced chives.

December 02

0
2009

Ziata WInes releases inaugural Pinot Noir with recipe developed by Winery Chefs.

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I knew Karen Cakebread had created something special when I tasted her inaugural Sauvignon Blanc this past summer. It just scored a 90 in the Wine Enthusiast. I have a palate for these things and when you get to taste a wine during recipe testing you learn a lot about different nuances of a wine. She’s done a great job with her 2008 Pinot Noir. Karen has posted is the perfect seasonal recipe for this time of the year that pairs with this new release. Get a bottle and try it out.
http://www.ziatawines.com/

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