There are many reasons to feel blessed by living in Sonoma County. Mushrooms are one. We are especially fortunate to be neighbors of Mycopia, mushroom cultivators who have a drop-in sale every Friday where they offer various exotic varieties at below market prices. Here’s a classic. Try this with a baguette and salad. INGREDIENTS: 1/4 […]
Pasta with Mushrooms & Prosciutto Read More »
Memorial Day is history, and we have now officially entered grill season. It’s time to clean the grates, break out some charcoal or propane or hardwood, and fire up your cooker. We are going to start the season with a new favorite – grilled pork chops with gochujang barbecue sauce. INGREDIENTS: 2/3 cup apple cider
Summertime Grill – Gochujang Style Read More »
Instead of a recipe this month, I thought I might write about how recipes come about. Last week we celebrated our 36th year in business (Taft Street became a bonded winery on April Fools Day, 1982), and I barbecued some chicken and served it with potato salad. Potato salad needs onions, but I don’t like
Thinking About Onions Read More »
Yes, it’s that time of year again. Crank up the BBQ and get ready for another season in front of the grill. We started the season off on Easter with a butterflied leg of lamb with garden herb sauce. INGREDIENTS: 4 cloves garlic Handful of mint, rosemary, thyme Juice from 3 lemons Salt and pepper
Spring Lamb On The BBQ Read More »
It’s that time of year again – St. Patrick’s Day will soon be here. Instead of the rather mundane boiled potatoes and cabbage try this variation. It goes well with corned beef and other roasted and grilled meats. INGREDIENTS: 1 pound cabbage, halved and cored 2 pounds Yukon Gold potatoes ½ cup chopped scallions Butter
Dal, or spiced lentils, is a treat on a winter’s evening, either by itself or as a part of a multi course meal. An added attraction is it is easy to prepare. INGREDIENTS: Vegetable oil 1 cup diced onion I medium sweet potato, peeled and diced 2 cloves garlic, minced 1 tablespoon ginger, pee 1
Dal On A Winter’s Eve Read More »
With the holiday season behind us, it’s time to simplify, and that includes meals. Here is an easy yet satisfying winter dish that goes particularly well with our newly released 2016 Sonoma County Merlot. Serves 6 – 8 INGREDIENTS: ½ cup dried breadcrumbs ¼ cup grated Parmesan cheese 1 pound boneless pork, sliced and pounded
Quick Pork Parmigiana Read More »
I have a freezer full of halibut, the result of a fishing trip to Alaska last summer (I’m going again this summer). My favorite recipe is simple, delicious, and a natural with a glass of Taft Street Chardonnay or Sauvignon Blanc or Rose. INGREDIENTS: 1 ½ pounds skinless halibut fillets, cubed ¼ cup lime juice
Halibut – Mango Ceviche Read More »
I almost always have leftover rice when I cook it, and I get tired of always making fried rice the next day. Here is an alternative that makes a tasty substitute for hashbrowns. INGREDIENTS: 2 cups cooked rice 2 eggs 1/3 cup grated cheese Salt and pepper Butter for frying COOKING INSTRUCTIONS: Turn on broiler.
Rice ‘N Eggs ‘N Cheese Read More »
Last weekend I did one of my favorite things in the whole world. I had a friend swing by Tomales Bay and picked up a sack of Hog Island oysters, made some mignonette sauce, cracked open several frosty bottles of 2016 Taft Street Russian River Valley Sauvignon Blanc, and sat around with friends enjoying the
