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December 07
This press release features the recent menu for the Duckhorn and Paraduxx Vineyards wine and food programs. Both these programs offer a unique experience with exquisite wines and seasonal food.
http://www.napavalleyregister.com/articles/2009/11/20/wine/doc4b062ac66e8f1651750957.txt
March 03
Roasted Leg Of Lamb With Fresh Herbs, Currants, Fennel and Potatoes
Serves 8
1 cup of dried currants
1 cup Duckhorn merlot
herb topping:
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
¼ cup fresh rosemary, chopped
¼ cup fennel tops, chopped
½ cup garlic, chopped
2 teaspoon coarse salt
1 teaspoon pepper
1 tablespoon red wine vinegar
vegetables:
4 fennel bulbs, slice into 1/2″ pieces
3 potatoes, peeled and sliced into 1/2 ” rounds
1 onion, halved and slice thin strips
currants that have been soaked and drained
1 pint beef broth
½ cup very good extra virgin olive oil
1 leg of lamb, approximately 5 pound boned rolled and tied
salt and pepper
½ cup very good extra virgin olive oil
Soak the currant in merlot at room temperature for 3 to 4 hours.
herb topping:
Combine all the ingredients for the herb topping in a bowl and mix well.
vegetables:
Preheat the oven 375°F. In a large casserole dish place the slices the fennel on the bottom of the pan staring from the far edges of the dish. If needed slightly over lap the fennel. Follow with the potatoes working them into the middle of the pan. Place the onions in the middle of the pan making a nest for the lamb. Spread the currants over the top over the vegetables and add the beef broth. Season the leg of lamb generously with salt and pepper, then place fat side up on top of the onions in casserole dish. Top the leg of lamb with the fresh herb mix, e sure to pack it down firmly. Drizzle the olive oil over the top of the lamb and vegetables. Wrap the top of the lamb only with foil and bake the lamb for 45 minutes. If it is need add more broth to the bottom of the pan. There should always be some broth in the bottom of the pan. Remove the foil and bake the lamb for another 20 minutes until the lamb has an internal temperature of 130°F. Remove the casserole from the oven when the lamb is done. Take the lamb from the casserole dish to a plate and allow it to rest covered with foil for 15 minutes. Drain the broth from the casserole dish to a small saucepan. It’s fine if some of the currants are in the broth. Cover the casserole dish with foil to keep the vegetables warm. Reheat the broth and season to taste.
To serve, prepare the lamb for carving by removing any butchers twine, make sure to leave as much of the herb topping on the lamb as possible. Slice the lamb thinly. On a plate place some potatoes, fennel and onion. Top with the sliced lamb and dress with a generous spoonful of the broth and currants.
Enjoy with a glass of Duckhorn Vineyards Merlot.
March 02
Standing Rib Roast with Gruyere and Chive Popovers and Au Jus
Serves 6
beef and au jus:
2 onions, halved and cut into thin strips
2 tablespoons garlic, slivered
2 tablespoons Worcestershire sauce\
4 sprigs fresh thyme
1 bay leaf (dry)
2 cups beef broth
1 cup water
4 bone standing rib roast, trimmed and tied*
coarse salt and fresh ground black pepper
popovers:
4 large eggs, room temperature
1 1/3 cups whole milk
¼ cup unsalted melted butter
2 tablespoons fresh chives, finely chopped
1 1/3 cup all purpose flour
1/2 cup gruyere cheese, finely grated
2 teaspoons coarse salt
1 teaspoon fresh ground black pepper
2 tablespoons butter, melted
beef and au jus:
Preheat the oven to 450°F. In the bottom of a roasting pan add the onions, garlic, Worcestershire sauce, thyme, bay leaves, beef broth and water. Place a flat roasting rack (or cooling rack) into the roasting pan covering the onions and herbs. Generously season the rib roast with salt and pepper. Place roast on the resting rack and place the roast in the oven. Bake for twenty minutes at 450°F. Reduce the heat to 375°F and roast the rib roast to an internal temperature of 130°F. Remove the meat from the oven and place on a sheet pan to rest. Strain the broth at the bottom of the roasting pan through a fine mesh strainer into a small saucepan. Season the broth (au jus) to taste with coarse salt and fresh ground black pepper if needed and reserve for service.
popovers:
Preheat the oven to 375°F. To make the popovers whisk the eggs and milk together. Stir in the melted butter. Add the chives. In a separate bowl, combine the flour, cheese, salt and pepper. Combine the dry and wet ingredients and mix well. Brush a 12 cup non-stick muffin pan with the melted butter. Spoon the batter evenly into muffin pan and bake for 30 minutes until golden brown.
To serve, carve the meat off the rib bones and slice six generous portions of beef. Set out six plates and place a portion of beef on each plate. Garnish each plate with a popover and ladle two ounces of au jus over beef. Serve with a side of vegetables and potatoes if desired.
* Your butcher can trim and tie the rib roast for you.
Enjoy with a glass of Duckhorn Cabernet Sauvignon.
