Monthly tasty treats from our resident foodie and President Mike Tierney
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
https://taftstreetwinery.com/wp-content/uploads/2018/02/vegetables-tomatoes-pepper-paprika-161723.jpeg 977 2000 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2018-02-01 15:12:242018-02-06 15:14:45Dal On A Winter’s Eve
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.
- Vegetable oil
- 1 cup diced onion
- I medium sweet potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, pee
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons garam masala
- 1 cup chopped tomatoes
- 6 cups chicken stock
- Cilantro for garnish
- Heat oil in large pan and saute inion until soft. Add sweet potato and cook for a couple of minutes. Add ginger and garlic, stir and continue to cook on low heat.
- Add chili, lentils and garam masala to pan and stir until lentils are well coated. Add tomatoes and stock and bring to boil. Reduce heat and cook until lentils are tender (30 minutes).
- Season to taste, stir, and cook until thickened (10 minutes). Serve in bowls with chopped cilantro as a garnish.
We find this goes particularly well with our 2016 Sonoma County Merlot, although any Taft Street wine is appropriate.
/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 Street2018-01-01 15:18:052018-01-15 15:19:25Quick Pork Parmigiana
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
- ½ cup dried breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 pound boneless pork, sliced and pounded into ¼ inch slices
- 1 egg, beaten
- 1 28-ounce jar tomato sauce (with herbs and spices)
- 12 ounces cooked and drained pasta
- Preheat oven to 425 degrees.
- Combine breadcrumbs and 1 tablespoon cheese. Dip pork slices in egg and then coat with crumb mix. Arrange on the greased baking sheet and bake for 18-20 minutes, turning once.
- Heat the tomato sauce and spoon over cooked pasta. Top with pork slices and the remaining Parmesan cheese. Enjoy!
https://taftstreetwinery.com/wp-content/uploads/2017/12/mango-1534061_1920-e1513265054994.jpg 1248 1920 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-12-01 15:22:372017-12-14 15:24:35Halibut – Mango Ceviche
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.
- 1 ½ pounds skinless halibut fillets, cubed
- ¼ cup lime juice
- ¼ cup lemon juice
- 2 jalapeno peppers, seeded and minced
- 1 mango, peeled, seeded and chopped
- ½ cup red onion, finely chopped
- ½ bunch cilantro, chopped
- Salt and pepper to taste
- Combine halibut, juices, peppers, and onion in a non-metallic bowl and refrigerate for 2 hours.
- Fold in mango, cilantro and season to taste.
Serve with tortilla chips or toasted tortillas.
https://taftstreetwinery.com/wp-content/uploads/2017/11/rice-eggs-cheese-mikes-kitchen.jpg 690 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-11-01 17:00:142017-11-07 17:02:02Rice ‘N Eggs ‘N Cheese
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.
- 2 cups cooked rice
- 2 eggs
- 1/3 cup grated cheese
- Salt and pepper
- Butter for frying
- Turn on broiler. Mix together rice, eggs, and half the cheese. Season to taste.
- Melt butter in fry pan and add mixture when bubbly.
- Cook over medium heat until browned on the bottom, about 6 – 8 minutes.
- Sprinkle remaining cheese on top and place in broiler about 6 inches from heat. Cook until cheese melts and the dish is nicely browned.
Serves four. Depending on entrée choose an appropriate Taft Street wine.
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