Monthly tasty treats from our resident foodie and President Mike Tierney
https://taftstreetwinery.com/wp-content/uploads/2017/05/shrimp-pasta-pexels-photo-65131.jpg 702 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-05-04 22:42:492017-05-04 22:42:49Shrimp Pasta With Rose Sauce
Our BEST OF THE BEST 2016 Russian River Valley Rose of Pinot Noir has drawn accolades from many. One is the grower of the award winning wine. Arturo Ibleto is known in Sonoma County as “Pasta King.” He’s partial, but he thinks the Best of the Best rose goes best with pasta. Here’s one of our favorites
- 1 pound peeled shrimp (30 – 40)
- ¼ cup heavy cream
- 4 quarts water
- 1 pound linguini
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 garlic, minced
- ½ cup 2016 Taft Street Russian River Valley Rose of Pinot Noir
- 2 medium tomatoes, chopped
- basil leaves (garnish)
- Bring water to a boil in a large pot. Add salt and stir in pasta, cooking until al dente (7 – 9 minutes). Drain into a colander, setting aside one cup of cooking liquid.
- While pasta is cooking heat oil in a skillet and add shallots, garlic, and salt. Cook 3 – 5 minutes and add wine and tomatoes and cook until slightly thickened, about 5 minutes. Add shrimp and cream. If the mixture is too dry add cooking liquid as needed.
- Divide pasta on plates, pouring shrimp sauce on top. Add basil leaves as garnish. Serve with the rest of the Taft Street Rose. You may need another bottle!
https://taftstreetwinery.com/wp-content/uploads/2017/04/asparagus-risotto-pexels-photo-93492.jpg 696 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-04-01 13:53:272017-04-14 13:57:28Asparagus Risotto
Don’t believe the fake news that asparagus does not go well with wine. Everything (almost) goes well with wine; you just have to get the right combination. Here is a way to enjoy the springtime freshness of both asparagus and our new 2016 Russian River Valley Sauvignon Blanc.
- 8 cups of stock (chicken or vegetable)
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 ½ cups Arborio rice
- 1 garlic, minced
- ½ cup Taft Street Sauvignon Blanc
- 1 pound asparagus, trimmed and cut into 1 inch lengths
- ¼ cup grated Parmesan cheese
- Heat stock in pot, keep hot.
- Heat oil in skillet and cook onion until tender, about 3 minutes. Add rice and garlic and stir until rice turns opaque. Add wine. Add stock in ½ cup portions, stirring until absorbed. Continue adding stock for 10-12 minutes; then add asparagus and stir and add stock until less than a cup remains (25 minutes total).
- Stir in last of the stock with cheese. Taste and season as needed. Risotto should be creamy. Serve at once in shallow soup bowls.
https://taftstreetwinery.com/wp-content/uploads/2017/03/meyer-lemon-pexels.jpg 640 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-03-01 21:38:022017-03-01 21:38:02Meyer Lemon Tart
Late winter and early spring is Meyer lemon time in wine country. One of our favorite uses of the citrus is this tart, although I admit it is a bit of a wine pairing challenge. Our Muscat Canelli does the trick (available in Tasting Room).
- 2 sticks butter
- ½ cup sugar
- 1 egg yolk
- ½ tablespoon water
- 2 cups flour
- 6 Meyer lemons
- 1 cup sugar
- 1 ¼ sticks butter
- 6 egg whites
- 6 eggs
- In mixer cream butter and sugar. Add in egg yolk and water. In a bowl combine flour and salt, and slowly add to butter mix until blended. Divide in two and chill for 1 hour.
- Butter 10-inch tart pan. Press dough into pan, trimming edges. Pierce dough with fork and freeze for half hour.
- Grate lemons for zest. Extract 1 cup of lemon juice. In pan combine juice and zest with remaining sugar, butter, and salt. Heat until sugar is dissolved and butter is melted.
- Combine eggs and yolks in a mixer. Add lemon mixture and whisk over low heat until it thickens (do not bring to boil). Remove from heat and strain. Add sugar if desired. Cover with plastic wrap and cool.
- Heat oven to 375 degrees. Remove shell from freezer and bake 20 – 25 minutes (lightly browned). Add lemon curd and smooth top. Bake for 30 minutes, covering edges if the start to burn. Cool to room temperature.
Serve and enjoy.
https://taftstreetwinery.com/wp-content/uploads/2017/02/meyer-lemon-tsw-pexels.jpg 1000 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-02-02 00:27:102017-02-02 00:27:10Sauteed Turkey & Meyer Lemon
This relatively easy dish takes advantage of the abundance of lemons available this time of year. It also has in its favor the ability to go well with either Taft Street Russian River Chardonnay or Taft Street Russian River Pinot Noir.
- 2 pounds boneless, skinless turkey breast, cut in strips
- 3 tablespoons olive oil
- 1 stalk minced rosemary leaves
- Salt and pepper
- 2 Meyer lemons
- 2 tablespoons sugar
- 1 medium onion, thinly sliced
- 2 garlic cloves, chopped
- Mix turkey with a tablespoon oil, rosemary, salt and pepper. Set aside.
- Thinly slice lemons, removing seeds as you go. Place in a pot of boiling water for 5 minutes. Drain and rinse under cold water. Bring pot of water to boil, add sugar and salt. Simmer lemons for 3 minutes, drain and pat dry.
- Heat fry pan with remaining oil; add lemons for a minute, onion for 2 minutes, then garlic for 1 minute. Reserve.
- Add turkey and cook until no longer pink (4 – 5 minutes); add lemon-onion mixture and cook for another 5 minutes.
https://taftstreetwinery.com/wp-content/uploads/2017/01/fish-stew-pexels-photo-66639.jpg 716 1500 Taft Street /wp-content/uploads/2016/12/TSW-logo-300-300x137.png Taft Street2017-01-01 21:55:012017-01-02 21:59:54Cacciucco – Fish Stew
Cacciucco is the Tuscan version of the French bouillabaisse or the Northern California – Italian crab cioppino. Basically, it uses local seafood and produce to create a local and hearty fish stew. Very au courant! Plus, it’s great in the winter and pairs well with red wine; like our just released 2014 Taft Street Alexander Valley Merlot. Serves 4
- ¼ cup olive oil
- 1 large sliced onion
- 1 thinly sliced fennel bulb
- 2 cloves chopped garlic
- Red pepper flakes to taste
- 1 cup white wine
- 2 cups light stock, either fish or chicken
- 1 28-ounce can of Italian plum tomatoes
- ½ pound shelled shrimp
- 1 pound cod fillet, cut into pieces
- 16 clams in shell
- 4 slices of country bread toasted
- Salt and pepper
- Parsley for garnish
- In a large saucepan heat one-half of olive oil and cook onion and fennel for 5 minutes; add garlic and pepper flakes and cook for 3 minutes more. Add wine, stock and tomatoes and simmer for 15 – 20 minutes. Season to taste.
- In a large saute pan heat remaining oil and brown cod on both sides. Remove from pan, add clams and 2 cups of sauce, cover and cook until clams open. Add shrimp and cod and cooked until done (5-7 minutes).
- Place toast on bottom of 4 individual bowls. Divide fish on top of toast, and pour remaining sauce on top of fish. Garnish with parsley and enjoy!
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.
May 28 @ 2:00 pm - 5:00 pm
June 11 @ 2:00 pm - 5:00 pm
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