Monthly tasty treats from our resident foodie and President Mike Tierney
/wp-content/uploads/2016/12/TSW-logo-300-300x137.png 0 0 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2018-07-01 09:38:392018-07-05 09:40:07Pasta with Mushrooms & Prosciutto
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.
- 1/4 cup olive oil +2 tablespoons
- 6 slices prosciutto
- 1 pound mushrooms, torn into bite size pieces
- 2 shallots, chopped
- 1 teaspoon thyme
- Salt and pepper
- 1 cup chicken stock
- 12 ounces egg noodle pappardelle
- 1/3 cup cream
- 1 tablespoons butter
- In Dutch oven cook pasta in 2 tablespoons oil until crisp, about 5 minutes. Crumble and set aside.
- In remaining oil cook mushrooms on low heat for 6-8 minutes. Add shallots, thyme, salt and pepper and cook an additional 3-4 minutes. Add stock and simmer for 6-8 minutes.
- Cook pasta in a large pot of boiling water until al dente. Transfer pasta to mushroom, add a cup of pasta water and simmer for 2 minutes. Add cream to coat.
- Remove Dutch oven from heat, mix in butter and prosciutto and serve.
Serves 4. Pinot Noir would be a great choice here. At the moment I’d pick our 2016 Russian River Valley Pinot Noir, Skikos Vineyard – 35th anniversary special release.
https://taftstreetwinery.com/wp-content/uploads/2018/06/20180601-summertimegrillgochujangstyle.jpg 798 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2018-06-01 09:42:162018-06-27 09:48:12Summertime Grill - Gochujang Style
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.
- 2/3 cup apple cider vinegar
- ½ cup dark brown sugar
- 1/3 cup gochujang (Korean hot pepper paste)
- ¼ cup sriracha
- 4 thick pork chops, bone in
- salt and pepper
- Prepare high heat grill with indirect heat. Bring vinegar, brown sugar, gochujang and sriracha to a simmer in a small pan; cooking for 12-15 minutes. Set aside to cool, and transfer half the sauce to a bowl for table service.
- Season pork with salt and pepper. Grill both sides about 3 minutes, until nicely browned. Continue cooking and turning, basting with half the sauce to create a glaze, another 5-6 minutes. When internal temperature reads 145 remove from grill and let rest 10 minutes.
- Slice and serve with reserved sauce.
Our 2016 Medallion, a blend of Zinfandel and Petite Sirah, is a particularly good choice here.
https://taftstreetwinery.com/wp-content/uploads/2018/05/carrot-cooking-cutting-board-60123.jpg 843 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2018-05-01 16:45:182018-05-09 16:46:17Thinking About Onions
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 raw onions, so I soaked a couple of sliced red onions in some white wine vinegar overnight. They retained their crunchiness and were a nice addition to the salad. A jar of beautiful pink vinegar was left over – what to do?
I mixed a ¼ cup of soy sauce to the vinegar and put it in a spray bottle. While barbecuing the chicken (which had been dry rubbed the night before), I kept the meat moist be spraying it periodically with the seasoned vinegar.
The result – a nice tangy potato salad and chicken combo.
Oh, the Taft Street 2017 Russian River Valley Sauvignon Blanc was a perfect match.
https://taftstreetwinery.com/wp-content/uploads/2018/04/barbecue-bbq-beef-597422.jpg 664 1000 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2018-04-01 16:43:012018-04-09 16:45:07Spring Lamb On The BBQ
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.
- 4 cloves garlic
- Handful of mint, rosemary, thyme
- Juice from 3 lemons
- Salt and pepper
- 4-5 pounds boned leg of lamb
- In blender mix herbs, lemon juice, salt and pepper until smooth.
- Unfold meat and cut along folds and thick parts to create a roughly uniform thick slab of meat (1 ½ inches). Marinate meat in sauce for an hour at room temperature.
- Place meat on bar b que at medium heat. Cook 12-15 minutes a side, where internal temperature should be 125-130 for rare/medium rare.
- Serve with potatoes, salad and Taft Street Pinot Noir.
https://taftstreetwinery.com/wp-content/uploads/2018/03/leaf-nature-green-spring-158780.jpeg 924 1920 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2018-03-01 03:53:052018-03-12 03:55:59Colcannon
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.
- 1 pound cabbage, halved and cored
- 2 pounds Yukon Gold potatoes
- ½ cup chopped scallions
- 1 egg, beaten
- ½ up Irish cheddar
- Preheat oven to 375. Steam cabbage until tender, 15 – 20 minutes. When cooled, finely chop.
- Peel and quarter potatoes. Pour into pot of water, add salt, and bring to a boil. Reduce heat and cook until tender, 20 – 25 minutes.
- Drain potatoes and out in large bowl. Add 3 tablespoons butter, cabbage, scallions, and salt and pepper to taste. When cooled a bit, stir in egg.
- Melt remaining butter and brush pie plate
We welcome visitors to our tasting room. Open Monday through Friday from 11 AM to 4 PM daily. Open weekends 11 AM to 4:30 PM.
No need for appointments with groups under six.
The $10/person tasting fee is waived with purchase. Tastings are complimentary for President Club members.
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