Yes folks, it’s that time of year again. The grill is hot and casual dining is the rule. Here is a refreshing crowd pleaser that can be made in a jiffy. Goes well with grilled chicken, ribs, burgers – you name it. INGREDIENTS: 2 tablespoons white wine vinegar 1 lime, zested and juiced ¼ cup […]
These are super easy to prepare for a crowd. We’ll serve them this weekend at our annual spring President’s Club party. This recipe makes about 36 cookies. INGREDIENTS: 1 cup flour 1 teaspoon baking powder ¼ teaspoon salt 2 cups old fashioned rolled oats ½ cup chopped nuts 1 stick unsalted butter at room temperature
Chocolate Chip Oatmeal Cookies Read More »
With spring our chickens are beginning to lay in earnest, and there are few things better than farm fresh eggs. Most farmers markets sell them these days, so try to use the freshest possible eggs. INGREDIENTS: Butter to grease soufflé dish 2 tablespoons grates parmesan cheese 3 tablespoons butter 3 tablespoons flour 1 1/3 cup
Among the many delights of spring is the freshness of asparagus. We have just picked our first spears and look forward to many more in the weeks and months to come. The key to asparagus is simplicity, letting the springtime flavors speak for themselves. Here is a family favorite. INGREDIENTS: 1 pound asparagus, trimmed and
Most of us have our go-to recipes for such classics as lasagna, curry and meatloaf. Here is a basic take on a dish found all over Asia and much of the world (chicken – noodle soup, anyone?). INGREDIENTS: 12 ounces Chinese wheat or egg noodles, or vermicelli ½ pound cooked, shredded chicken breast ¼ cup
We served this to a crowd on Christmas Eve and had rave reviews. It’s a wonderful dish to serve over the winter months, crab season in Northern California. INGREDIENTS: 2 large crabs, cleaned and cracked 1 pound squid, cleaned and cut in 1/2 inch rounds 1 pound shrimp, shelled 2 tablespoons olive oil 1 onion,
Fish Stew ala Taft Street Read More »
I served these little goodies as part of an hors d’oeuvres plate on Thanksgiving. A big hit, especially among those who did not think they liked beets. I used a recipe I found years ago by the famed chef Michel Richard. Please note it works best on red beets, and not so well on other
With crab season upon us, it’s time to pair two of our favorites – crab and Taft Street Chardonnay. We are serving this at the Wine Road’s annual Wine and Food Affair, November 2nd and 3rd. INGREDIENTS: 6 slices bacon 1 tablespoon butter 1 chopped onion 1 diced green pepper ½ cup diced celery 2
Crab Chowder, A Chardonnay Lover’s Delight! Read More »
I served this salad recently at a Taft Street Board of Directors meeting, although it would go equally well in a less august setting. This salad will pair well with the Taft Street 2012 Russian River Valley Pinot Noir. INGREDIENTS: 4 cups mixed greens 1 Gravenstein apple, cored and chopped 1/3 cup toasted walnuts, chopped
Quick Salad with Apples and Walnuts Read More »
This ceviche is a perfect summer appetizer. A cool combination of fish, lime, chile, tomatoes and avocados is served with tortilla chips and icy Taft Street Rose of Pinot Noir. INGREDIENTS: 1 pound fresh Pacific cod or snapper, cut into ½ inch cubes 1 cup fresh lime juice 1 medium onion, chopped 2 medium tomatoes,
