Here is a creative and tasty way to use up the ends of your Holiday cheeses. Basically, we mix cheese, Taft Street wine, butter, mustard, pepper and green onions. The cheeses and herbs can vary; and although we highly espouse Taft Street Sauvignon Blanc in this dish, we have been known to use sherry, port, […]
Taft Street Potted Cheese Read More »
This simple recipe combines pan frying and oven roasting. The result is a tasty centerpiece for a winter meal. The dish goes well with polenta and Taft Street 2013 Russian River Valley Pinot Noir. Serves six INGREDIENTS: 2 ½ pound tri tip of beef ¾ cup brown sugar ½ cup balsamic vinegar ½ cup water
Pan Roasted Tri Tip Read More »
Here is a quick and easy and delicious way to feed a group and still remain part of the party. The preparation can be made the day before, and the ribs cook in a couple of minutes. Serves 6 INGREDIENTS: 4 – 5 pounds Korean style beef ribs (also known as flanken cut) ¾ cup
Barbequed Ribs Korean Style Read More »
Tomatoes are still in season and warm weather will be with us for the next month or so. A good way to enhance any occasion is to serve this refreshing “shooter.” We served this recently and it was a crowd pleaser. INGREDIENTS: 1 pound scallops ¼ red onion, minced 4 limes, juiced 1/4 teaspoon salt
Scallop Ceviche in Chilled Tomato Soup Read More »
This time of year fresh corn and tomatoes are abundant. This quick and easy side dish is just a bit different, as it offers some Indian spice flavors to down-home ingredients. We especially like it with our 2014 Russian River Valley Sauvignon Blanc. INGREDIENTS: 3 ears of corn, husked and silked Olive oil ¼ cup
Taft Street Corn And Tomato Salad Read More »
Here’s a refresher which utilizes the best of summer’s bounty. Easy to prepare and a crowd pleaser, this salad goes especially well with our 2014 Russian River Sauvignon Blanc or our 2014 Russian Rive Pinot Gris Enjoy! VINAIGRETTE INGREDIENTS: 1 pound heirloom tomatoes, thickly sliced 1 tablespoon balsamic vinegar Juice from 1 lemon 1 tablespoon
Summer Watermelon Salad with Roast Tomato Vinaigrette Read More »
I have just returned from Barcelona and Dubrovnik and was delighted with the terrific shellfish and accompanying wines. Perhaps my favorite dish was the simplest – grilled whole squid with a lemon/garlic/cilantro sauce. Quick and easy, and oh so good with a glass of chilled Rose or Sauvignon Blanc. INGREDIENTS 4 squid about 8-10 ounces
Grilled Squid with Lemon, Garlic & Cilantro Read More »
We served these at our first concert last week, and they were well received. Easy to make ahead of time, they are a good match with a variety of picnic wines, especially our 2014 Russian River Valley Rose of Pinot Noir. INGREDIENTS: ¾ cup creamy peanut butter 3/4/ cup coconut milk 1 tablespoon brown sugar
Chicken Pops with Peanut Sauce Read More »
Last weekend we smoked two whole goats for our annual Founders’ Day celebration. They turned our great, but two – 35 pound goats is a lot of meat, and we had leftovers. Not to worry. We adapted a traditional Bolognese meat sauce recipe from Mark Bittman, and the results were a great success. You can substitute
Smoked Goat Bolognese Sauce Read More »
Something spring-like. Something light and fresh and versatile (lunch or supper). Something that goes well with our current Medallion – our Petit Meunier blend. Call it savory cheese pie; or better yet TORTA DI FORMAGGIO! INGREDIENTS: ½ pound puff pastry ½ pound mixed cheese; including ricotta, parmigiano and tellagio ½ pound Italian sausage 3 eggs
Torta Di Formaggio Read More »
