Mike’s Kitchen

Butternut Squash Gratin

This is a good recipe to have in your Holiday collection. It can be done ahead of time, and can easily be doubled or tripled. Ingredients 3 10oz packages frozen spinach, thawed 6 tablespoons butter 1 cup chopped onion 4 garlic cloves, minced 2 teaspoon salt 1 teaspoons black pepper ¼ teaspoon nutmeg ¾ cup …

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Tis the Season

The rush is over. We opened our cellar doors one last time on November 8th for some Late Harvest Riesling, but that was it. The wines have finished primary fermentation and are awaiting their long winter’s nap. May they rest in peace. Meanwhile the cellar staff is gearing up for winter bottling. Through the New …

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Fresh Fig Compote

When you have three fig trees, you’ve got to develop a series of recipes (kind of like zucchini). Here’s a versatile recipe, one that goes well with crème fraiche and/or pound cake. Ingredients 2 pounds fresh figs ¼ cup sugar Zest from ½ orange Juice from ½ lemon 2 tablespoons water Wash figs and cut …

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Membrillo

So what do you do with a bunch of quinces? Jam doesn’t quite work. After a little research, it seems that quince is the main ingredient in membrillo – a Spanish spread that goes well with cheese and red wine. And it’s easy! INGREDIENTS 4 Quinces, peeled, cored and chopped Water Sugar, to be determined …

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Ribs Taft Street Style

Summer is barbeque season, and there is nothing like ribs and Zinfandel to celebrate. Here’s how we do it at Taft Street. Ingredients 4-5 pound rack of pork ribs, trimmed 1 gallon brine (1gallon water + 1 cup salt + ½ cup brown sugar) 2 tablespoons cumin seed 1 tablespoons coriander seed 2 tablespoons ancho …

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Bacon Jam

Don’t laugh, this stuff rocks, Try it on burgers, or smoked turkey or… Ingredients 1 lb bacon 1 onion, chopped 2 cloves garlic, chopped ½ cup brown sugar ½ cup coffee ½ cup maple syrup 1 Tbsp balsamic vinegar 1 Tbsp mustard Chop bacon and cook. Drain most of fat and cook onion and garlic …

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Truffle Mac & Cheese

At the New Orleans Wine and Food Experience last week this recipe from Chef Michael Farrell at Bistreaux at the Maison Dupuy Hotel won a Gold Medal for Lagniappe (something extra). It’s fun and easy. Ingredients Cream Base: 5 cups shallots 3 cloves garlic chopped 16 oz mascarpone cheese 2 qt heavy cream 1 oz …

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Fabulous Frittata

With warm weather approaching and our chickens producing full tilt, it’s time to think eggs. A frittata is an easy, versatile and delicious meal – and it is well matched with a glass of Taft Street Rose of Pinot Noir! Ingredients 2 tablespoons olive oil ½ onion sliced ¾ cup of cheese 6-8 eggs salt and …

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