Recipes

  • Algerian Carrot Salad

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    Serves 6 as a main course

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc
    Joseph Phelps Vineyards Viognier

    3 Garlic cloves
    1 Tbsp. Extra virgin Olive Oil
    1 lb. Carrots
    1/8 tsp. Salt
    1/8 tsp. Sugar
    1 Tbsp. Fresh lemon juice
    ¼ tsp. Salt
    ¼ - ½ tsp. Cayenne pepper (depending on taste)
    ¼ tsp. Cumin seed, ground with mortar and pestle
    1 – 2 Tbsp. Chopped fresh flat leaf parsley leaves

    1. Peel and thinly slice garlic.
    2. Peel carrots and cut into attractive bite-sized pieces.
    3. Heat olive oil over medium heat in a heavy-bottomed pan large enough to hold carrots.
    4. Add garlic slices and sauté briefly until fragrant.
    5. Add carrots and stir to combine.
    6. Then add 1/8 tsp. salt and 1/8 tsp. sugar plus enough water to cover carrots.
    7. Bring to a boil, then cover and simmer until carrots are crisp tender (not soggy or fully-cooked; probably no more than 8 minutes).
    8. Drain and rinse in cold water to stop the cooking.
    9. Toss with lemon juice, salt, cayenne pepper, cumin and garnish with parsley.
  • Apple Crisp

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    Recipe by Stephen Pavy

    Serves: 4 - 6

    Serve with Joseph Phelps Vineyards Eisrébe

    May be served with an ice cream of your choice, or, for an old New England tradition, a thin slice of aged cheddar cheese can be placed over each individual portion heated until just melted.

    Topping

    6 Tbsp.

    Unbleached, all-purpose flour
    ¼ cup Packed turbinado sugar (or light brown sugar if turbinado is not available)
    ¼ tsp. Ground cinnamon
    ¼ tsp. Ground nutmeg
    1/8 - 1/4 tsp. Salt (depending on whether almonds are salted)
    5 Tbsp. Cold, unsalted butter, cut into 1/4 inch pieces
    1/4 cup Coarsely chopped almonds
    Filling
    2 ½ lbs. Apples (6-7 medium; pick an apple that will hold up and not become completely mushy when cooked)
    ½ tsp. Grated lemon zest
    1 ½ Tbsp. Fresh lemon juice
    ¼ cup Turbinado (or granulated sugar here if turbinado is not available)


    To Prepare Topping

    Place flour, sugar, spices, and salt in food processor and process briefly to combine. Add butter and pulse 10 times at 4 seconds a pulse. Add nuts and process again in 4 or 5 one-second pulses. Refrigerate the topping while preparing the filling. Preheat oven to 375°F.

    To Prepare Filling
    Peel, quarter, and core apples. Cut peeled apples into 1 inch chunks. Toss apples with zest, lemon juice, and sugar. Scrape fruit into 8 inch square baking pan (or 9" deep-dish pie pan). Distribute topping evenly over the fruit. Bake for 40 minutes. After 40 minutes, increase oven temperature to 400°F and continue baking until topping turns deep golden brown (about 5 minutes more). Serve warm (the crisp can be made ahead by a few hours and kept at room temperature, then re-heated in a warm oven before serving).

    To double the recipe to serve 8 -12, place ingredients in a 13 x 9" baking dish and bake for 55 minutes at 375°F without an increase in temperature at the end.

  • Arugula, Tuna, and White Bean Salad

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    Recipe by Stephen Pavy

    Serves: 8

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc
    Fogdog Chardonnay

    Easily made ahead of time and easily doubled. Just don’t toss the arugula in until ready to serve.

    Three 7-oz. cans Italian or Spanish tuna in olive oil, drained and lightly flaked
    One 19-oz. can Cannellini beans, drained and rinsed
    1 cup Cherry tomatoes, quartered. (I like using different colors: red, orange, yellow.)
    1 Small red onion, sliced
    ½ cup Extra virgin olive oil
      Salt and pepper to taste
    2 bunches Arugula, long stems discarded, washed and dried, leaves torn into pieces


    Toss all ingredients together (except arugula).
    Just before serving, add arugula.

  • Asparagus with Lemon and Butter

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    Recipe by Stephen Pavy

    Serves: 10

    Serve with Joseph Phelps Vineyards Sauvignon Blanc

    Easily doubled. Can be made ahead of time and then assembled at the last minute.

    4 lbs. Medium to large asparagus, trimmed
    2 Tbsp. Unsalted butter
    1 Tbsp. Fresh lemon juice
    ¼ tsp. Salt
    1/8 tsp. Black pepper


    Peel lower half to two-thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Do not overcook. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.

    This can be done a day ahead of time (this is my preferred method when serving at a summer banquet). Cook asparagus as directed above. Drain asparagus, then immediately plunge into a bowl of ice cold water to stop cooking and retain bright green color. When thoroughly chilled, drain again, and keep refrigerated in a sealed plastic bag lined with dampened paper towels. Toss with butter, lemon juice, salt, and pepper when ready to serve.

  • Baked Brie in Puff Pastry with Fresh Strawberries

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    Serves: 4

    Serve with Fogdog Pinot Noir

    4 ea.

    Frozen puff pastry shells
    ½ lb. Brie cheese
    ½ cup Slivered or sliced almonds, toasted
    2 cups Arugula, tossed in 1 tsp. olive oil with salt and pepper
    8 ea. Fresh strawberries
    ¼ cup Diced pancetta, cooked in a skillet until crispy
    ¼ cup Blue Costello cheese (or any blue cheese)


    Bake pastry shells ¾ of the way done (about 10 minutes). Remove from oven and cool. Add Brie to fill each shell halfway and sprinkle toasted almonds over the top. Return to oven until the brie is melted. Remove from oven, sprinkle the pancetta, the seasoned arugula, then the sliced strawberries and top with a crumble of Blue Costello or your favorite Blue cheese.

  • Beef Tenderloin Niçoise

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    Recipe by Stephen Pavy

    Serves 8 if main dish; 12 if part of a buffet

    Serve with

    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia

    Recipe can be stretched even more by cutting beef into smaller slices and plating on two different platters. You can increase the quantity of potatoes, haricot verts, tomatoes, olives and basil leaves to stretch the recipe and make it more of a salad with beef. There are also other ingredients that can be used (see below).

    Can be made ahead of time and then assembled when ready to serve.

    1  Beef tenderloin, about 4 ½ lbs.
    1 – 2 Tbsp.  Vegetable oil
       Sea salt
    12  Egg-size new potatoes, peeled
       Extra virgin olive oil
    1 cup  Haricot verts
    6  Ripe plum tomatoes
       Pinch of sugar
       Freshly ground black pepper
    ½ cup  Pitted black olives, Niçoise-style, halved (other black olives can be used)
    ½ cup  Basil leaves, julienned into strips


    Heat oven to 450°F degrees. Place beef in a roasting pan and rub it with vegetable oil. Roast for 30 minutes, and then reduce heat to 325°F degrees. Roast until internal temperature reaches 125°F degrees (for rare) or 140°F degrees (for medium rare), about 30 – to 50 minutes depending on thickness of roast. While beef roasts, prepare vegetables.

    Bring a pan of salted water to a boil. Add potatoes. Cook until tender, about 30 minutes. Drain, allow to cool slightly, and then cut into ¼ inch dice. Place in a bowl and toss with a small amount of olive oil. Season with salt to taste and set aside.

    Bring another pan of salted water to a boil, and add green beans. Cook until bright green and barely tender. Drain immediately and plunge into a bowl of cold ice water to stop cooking. Drain again when cool then set aside.

    Bring a pan of water to boil and remove from heat. Add tomatoes and allow to sit for several minutes until skins split. Remove tomatoes with a slotted spoon. Peel and halve them, discarding seeds. Cut tomato pulp into ¼ inch dice and sprinkle with a little salt and sugar. Set aside.

    When beef is cooked to taste, remove from oven and sprinkle with salt and pepper. Allow to rest at least 10 minutes, and then carve into thin slices, reserving any juices. If assembling later, you can either slice beef ahead of time or slice it before serving. Refrigerate if assembling later.

    Arrange beef on a platter, and drizzle with juices. Toss bean and diced potatoes together and scatter around beef slices. Scatter tomato slices over beef and then sprinkle with olives. Strew with basil leaves and serve.

    Other ingredients can be added according to taste: hard-boiled eggs cut in half; capers; crispy lettuces; finely chopped shallots or onions; cucumber chunks; raw red, orange, or yellow peppers; artichoke hearts.
  • Beef Tenderloin with Shitake Mushrooms and Crisp Rosemary Potatoes

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    Serves: 4

    Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    For the Beef:

    4- 4oz.

    Beef tenderloin steaks
    1 Tbsp. Joseph Phelps Extra Virgin Olive Oil
    1 Tbsp. Butter
    ¼ lb. Shitake mushrooms, cut in quarters
    ½ cup Beef stock
    ¼ cup Dry red wine
    2 Garlic cloves, minced
      Kosher salt & pepper to taste


    Heat the olive oil and butter in a large, non-stick sauté pan over medium-high heat. Season the steaks generously with salt and pepper. Add the steaks and cook until browned on the outside and rare on the inside, about 3 minutes per side. Transfer to a plate and keep warm. Add the mushrooms and garlic to the sauté pan and increase heat to high. Cook until the mushrooms begin to turn crispy, about 10 minutes. Transfer the mushrooms to the plate with the beef. Add the stock and wine to the sauté pan and cook until the liquid is reduced by half, about 10 minutes. Add the mushrooms back to the pan. Arrange the steaks on the plates and spoon the mushrooms and sauce over the beef.

    For the Crisp Rosemary Potatoes:

    2 lbs.

    New potatoes
    1/3 cup Joseph Phelps Extra Virgin Olive Oil
    4 Garlic cloves, chopped
    1 ¼ tsp. Fresh rosemary, chopped
    ½ tsp. Kosher salt
      Freshly ground black pepper to taste


    To prepare the potatoes, peel and cut them into 1-inch dice. Wash them in 2 changes of water, drain and pat dry. Pour the olive oil into a large, non-stick sauté pan over medium-high heat. When the oil is hot, add the potatoes, garlic, and rosemary. Stir to mix and coat the potatoes with oil. Cover the pan and decrease heat to medium. Cook until golden brown on the bottom, 8 to 10 minutes. Stir, add the salt, and stir again. Cover the pan and cook for 5 minutes more. Remove the lid and continue cooking, stirring frequently, until golden all over, about 5 minutes. Season with pepper.

    We've chosen a classic food and wine pairing, Cabernet Sauvignon and beef, in this Beef Tenderloin with Shitake Mushrooms dish. The rich, earthy flavor of the shitakes resonates with the ripe blackberry and bing cherry notes of the Cabernet. Fragrant rosemary and black pepper in the Crisp Rosemary Potatoes complement the hints of curry and warm allspice in the wine. We hope you'll enjoy what is sure to become a classic, our Cabernet Sauvignon, with our savory take on the time-honored favorites, meat and potatoes.

  • Bittersweet Chocolate Cake

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    Recipe by Stephen Pavy

    Serves: makes 20 portions

    Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

     

    10-inch spring form pan
     

    Soft butter, enough to grease the sides and bottom of pan

      Granulated sugar for spring form pan
    14 oz. Scharffen Berger bittersweet chocolate (72%)
    12 Eggs, separated
    2 cups Granulated sugar
    3½ sticks (7/8 lb.) Sweet butter, preferably Strauss brand or other European-style
    3 Tbsp. Cold water
    1 cup Unbleached all purpose flour

    Pre-heat oven to 325°F

    Apply butter, then sugar to spring form pan, tapping out any extra sugar. 

    Cut chocolate into large chunks and place in top of double boiler over simmering water.  When chocolate has melted, add butter and stir until butter has just melted, then remove from heat.  In a mixer, beat egg yolks with sugar until they are thick and pale yellow and form a ribbon when they fall from the beater.  Fold in the chocolate/butter mixture, mixing thoroughly but gently.  Stir in water, mixing thoroughly but gently.  Stir in flour, mixing thoroughly but gently.  Beat egg whites until stiff.  Carefully fold egg whites into batter, incorporating whites completely but not over-mixing.  Scrape batter into baking pan.  Set in middle of oven and bake for 60-80 minutes (lower time for an oven with “convection bake” setting) or until cake tester inserted in center comes out clean.  Be careful not to dry out the cake.

    Cool on rack for 15 minutes and then remove outer rim of pan. The cake will collapse somewhat; that is expected.  Refrigerate cake for up to several days before serving.

    Cake is served cold and you may wish to sift confectioner’s sugar over cake in a stenciled design.

  • Black Bean Chili

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    Serves: 6-8

    Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    1 lb.

    Ground beef
    ½ ea. Spanish onion, diced
    1 ea. Garlic clove, whole
    1 Tbsp. Dried jalapeño
    dash Red chili flakes
    2 ea. California chilies, 1 ground, 1 whole
    1 Tbsp. New Mexico chilies, ground
    1 can Beef broth
    1 can Chicken broth
    12 oz. Negra Modelo beer
    1 Tbsp. Mexican oregano
    ¼ cup Masa harina
    ¼ cup Water
    1 can Black Beans
    1 can Tomatoes, peeled & diced
      Salt and Pepper to taste


    Heat a 2 qt. saucepot over high heat. Add the ground beef, season, cook out any water and allow to brown well. Note: Most grocery stores include ice when grinding their meats to add weight.

    Add the onion and cook until translucent. Add the garlic clove and cook until it develops aroma.

    Add all remaining ingredients except the masa harina and water. Bring to a boil and lower to a slow simmer. Allow to simmer about 30 minutes, stirring occasionally.

    When the whole chili begins to break up while being stirred, it is done. It not only provides flavor, but also functions as a timer.

    Combine the masa harina and water. Stir into the chili, bring to a boil, lower the heat and simmer about 20 minutes. You will likely need to adjust the seasoning with salt after adding the masa “slurry.” Adjust the consistency if needed. It should be a rather thick stew-like consistency.

    Note: Any slow-cooking dish like chili will always taste better if allowed to develop flavor for a day or two in the refrigerator. The chili will become thicker if allowed to develop for a few days.

  • Bombe aux Trois Chocolats

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    Recipe adapted from Julia Child

    Serves: 12

    Serve with Joseph Phelps Napa Valley Cabernet Sauvignon

    Step One: Chocolate Fudge Cake

    1 stick

    Unsalted butter

    4 oz.

    Unsweetened chocolate

    1 more stick Unsalted butter, cut into 8 pieces
    2 cups Sugar
    3 Large eggs
    1 tsp. Vanilla
    ½ tsp. Salt
    1 cup All-purpose flour


    Use a jelly roll pan about 11 X 17".

    Preheat oven to 350°F.

    Butter the jelly roll pan and cut a sheet of wax paper to fit it, overhanging the ends by two inches.  Press the paper into the pan, butter again and then flour the paper, knocking out excess flour. 

    Melt one stick of butter and the chocolate in a double boiler over simmering water.  Cream the second stick of butter and the sugar.  Add eggs one by one, then vanilla, salt and melted chocolate.  Add flour by thirds, blending briefly.  Spread the batter evenly into pan and set in middle of preheated oven. 

    Bake 25 minutes, or until set but top is still spongy.  (A toothpick should come out with a few specks of cake on it. Do not let it overcook.)  Remove from oven and let cool in pan for 10 minutes.
     
    Turn upside down over a cake rack and unmold the cake, gently pulling off wax paper. Cool 10 more minutes.

    Step Two: Chocolate Mousse

    12 oz.

    Semisweet chocolate, broken into pieces

    1 ½ oz.

    Unsweetened chocolate, broken into pieces

    2 ½ tsp. Plain unflavored gelatin
    3 Tbsp. Dark Jamaica Rum or Cognac or Bourbon whiskey
    3 Large eggs
    2 Egg whites
    1 ½ cup Heavy cream
    1 ½ tbsp. Vanilla extract
    3 Tbsp. Sugar
      Large pinch of salt


    Melt chocolate in double boiler over simmering water.  Measure gelatin into a bowl, add rum or Cognac and let soften.  Separate the eggs, dropping the whites plus the two extra whites into a beating bowl and the yolks into a stainless steel saucepan.  Set the whites aside for later.  Place egg yolks in double boiler over simmering water.  Beat the yolks with a wire whip until thick and sticky.  Blend in the cream; stirring slowly with a wooden spatula, reaching all over bottom of pan as liquid slowly heats. Bubbles will begin to appear on the surface, and then subside. Watch for a whiff of steam rising - this indicates that the sauce is thickening. Continue for a few seconds until sauce clings in a light layer to the back of the spatula. Immediately remove from heat and stir for 1 minute. At once, stir the softened gelatin mixture into the hot custard until dissolved completely. Stir in vanilla, then melted chocolate.

    Beat egg whites at slow speed until egg whites are foamy.  Beat in the pinch of salt and then gradually increase speed to fast until egg whites form soft peaks.  Sprinkle in the sugar and beat until egg whites form stiff shining peaks.  Fold them into the chocolate and then return the whole mixture to the egg white bowl.  Cover and chill if making in advance.  (If made and chilled in advance, leave out at room temperature until it has softened.)  Mousse will keep several days under refrigeration or may even be frozen. 

    Step Three: Assembly

    Complete preceding recipe for Chocolate Mousse and Chocolate Fudge Cake.

    Whatever you have chosen as a container for molding the dessert, you will need a pattern of paper cut-outs to guide you in fitting the cake into the container.  (Make these patterns out of paper to fill the container until you have a complete pattern and then use the pattern pieces to cut the cake.)

    This is the system we use for our round bowl: a small cake circle for the bottom of the bowl; 7 ‘rectangular’ wedges of cake to rest on the circle and touch the top of the bowl all around with a little space between each wedge, allowing the mousse to peek through its encircling walls of fudge cake.  We also have a large circle to cap the mousse.  All scraps of fudge cake go into the center, giving the bombe a little extra sturdiness for its life out of the mold. 

    Before cutting the fudge cake, slice off a ½ inch border all around the rectangle, since the edges tend to be brittle.  These cut-offs make nice little cookie bits to serve another time.  Then cut the cake using the pattern.

    Line the bowl with plastic wrap and arrange the cake pieces in the bowl, pressing gently into place, best side out.  Pile half the mousse into the cake-lined bowl, cover with scraps of the cake.  Fill with the remaining mousse and place the large circle of cake on top, pressing it down to force the mousse into the bowl and around the pieces of cake.

    Cover and chill at least six hours, or overnight. (The bombe may be refrigerated for several days.)
     
    Step Four: Unmolding

    4 oz.

    Semisweet chocolate

    ½ oz.

    Unsweetened chocolate

    2 Tbsp. Chopped waluts
      A bowl of lightly whipped cream sweetened with confectioner’s sugar and flavored with vanilla.


    Loosen the bombe from the mold by pulling up the plastic wrap, then fold wrap down the outside of the bowl.  Center the serving platter over the top of the mold and reverse the two, unmolding the bombe onto the platter.  Melt the chocolate over hot water and pour over the top of the bombe, letting chocolate drip lazily and unevenly down the sides.  Sprinkle the top of the cake with the warm drizzled chocolate with the chopped nuts.
     
    Serve by cutting into wedges, like a round cake, and let each guest add whipped cream.  (Or not; I am a purist and like my chocolate bombe unencumbered by anything else!)

  • Braised Fennel with Garlic

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    Recipe by Stephen Pavy

    Serves: 12

    Serve with Joseph Phelps Vineyards Cabernet Sauvignon or Freestone Vineyards Chardonnay

    3 lbs.

    Fennel bulbs (weigh without tops) – about 8 medium sized bulbs

    8 Tbsp.

    Extra virgin olive oil

    6 Large garlic cloves, peeled and cut into thin slices
    1 cup Water
      Salt and freshly ground pepper to taste


    Discard any hard or bruised outer layers from fennel bulbs.  Trim away darkened base of fennel.  Cut each bulb in half lengthwise and then cut into julienne strips between ¼ and ½ inch wide.

    Heat oil in a large skillet or a heavy bottomed kettle over medium-low heat.  Add garlic and turn heat to low.  Cook until pieces are pale blond (not longer than 8 minutes).  Scoop out garlic with slotted spoon and set aside.

    Turn heat up to medium high and add fennel to pan.  Sauté, turning fennel pieces frequently until pieces are golden brown (about 10 minutes).  Once fennel is browned, add water, sprinkle with salt and pepper and cover pan, leaving cover slightly open.  Cook over medium low heat until fennel is tender (about 5 to 8 minutes).  Uncover pan and boil away any liquid that is left. 

    Add more salt and pepper, if needed.  Add garlic and stir to mix before serving.
  • Braised Lamb Shanks

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    Recipe by Stephen Pavy

    Serves: 6 - 8

    Serve with

    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia

    This dish should be made over a two-day timeframe, if possible. Aside from enhancing the flavors, this leisurely preparation schedule allows the cook plenty of time to clean up after the messiest part of the preparations.

     

    7 - 8 lbs.

    Lamb shanks - have your butcher crack the shanks for easier handling
      Salt and freshly ground pepper to (generously) sprinkle over the shanks
    2 Tbsp. Extra virgin olive oil
    2 large Onions, very coarsely chopped
    2 medium Shallots, sliced
    6 Garlic cloves, peeled
    5 medium Carrots cut into large chunks
    3 Celery ribs, cut into large chunks
    3 Tbsp. Double-strength Italian tomato paste
    1 Tbsp. Chopped fresh thyme leaves
    1 Tbsp. Chopped fresh rosemary
    3 cups Red wine
    5 cups Low-sodium chicken broth


    Pre-heat oven to 350°F

    Sprinkle salt and pepper all over lamb shanks.

    Heat olive oil in large heavy-bottomed kettle or Dutch oven over medium-high heat until shimmering. (I strongly recommend one with greater than 6 quart capacity, otherwise spillage is very likely.)

    Place shanks in single layer in kettle or Dutch oven. (You will need to repeat this since not all shanks will fit at once.) Cook, turning once, until shanks are nicely browned all over. This should take around 7 minutes per layer. Transfer shanks to platter and set aside.

    Add all vegetables, herbs, tomato paste and ½ tsp. salt to kettle or Dutch overn and cook until vegetables begin to soften (3-4 minutes). Add wine, and then stock, using wooden spoon to pry up browned bits on bottom of pan. Bring liquid to simmer, then add the reserved lamb shanks and additional salt and pepper to taste.

    Cover tightly and place in pre-heated oven. Cook for 1 ½ hours. Uncover and cook for 30 minutes more. Turn shanks and cook, still uncovered, for 15 minutes longer.

    Remove from oven and use tongs to remove bone from shanks. (The meat should be sufficiently tender that it is falling off the bone at this point.) Place cooled bones on platter so that you can remove last bits of meat (add these bits to the pot) by hand before discarding bones.

    Allow to cool and then refrigerate overnight.

    1 hour before serving, scrape congealed fat from surface of chilled broth/lamb and discard fat. Place pot on stove and heat thoroughly through. Liquid should be simmering.

    Allow guests to spoon lamb and vegetables into shallow bowls, passing bread for the sauce. (I prefer Della Fattoria polenta bread but any rustic will do just fine.)

  • Braised Turkey

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    Serves: 16

    Serve with any of the following:
    Joseph Phelps Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia
    Joseph Phelps Vineyards Backus Vineyard Cabernet Sauvignon

    3 Tbsp.

    Olive oil

    1 ½ lbS.

    Italian sausage, cut into 2 inch pieces

    6 oz.

    Pancetta, cut into ½ inch dice

    6

    Turkey thighs

    1 ½ oz.

    Dried porcini mushrooms

    4 ½ cups

    Water

    ¾ lb.

    Carrots, peeled and diced

    ¾ lb.

    Celery, peeled and diced

    1 ½

    Large onion, sliced

     

    Several sage leaves or sprigs of thyme or rosemary

    ¾ lb.

    Shitake mushrooms, sliced

    ½ cup

    Red wine reduction, Joseph Phelps Napa Valley Cabernet Sauvignon or Merlot

     

    Poultry stock or water, if needed

    1

    Large boneless turkey breast, cut in half

     

    Salt and pepper to taste

    Soak dried porcini mushrooms in 4 1/2 cups of boiling water for at least 10 minutes. Drain mushrooms, reserving water (pass through paper towel to remove grit). Chop mushrooms and set aside.

    Preheat oven to 300°F.

    Place olive oil in large skillet, over medium heat. Sprinkle thighs with salt and pepper. Sauté pancetta and sausage pieces in large heavy bottomed kettle (a braising kettle works fine) until sausage pieces are cooked through. Remove browned pancetta and sausage. Place thighs, skin side down, in kettle (2 or 3 batches, depending on size of kettle) and cook until nicely browned. Turn thighs when they are well browned and cook a minute or so, on the skinless side. Place browned thighs in large roasting pan, skin side up.

    Place breast halves, skin side down in kettle, and cook until nicely browned. Turn breast halves and cook a minute or so longer, then set aside in covered pan.

    In kettle used for cooking turkey, cook the carrots, celery, onions, herbs, and mushrooms. When all vegetables are tender and beginning to brown, add the drained porcini mushrooms. Return pancetta and sausage to the kettle and cook for another minute, then turn off heat.

    Fill space between thighs in the roasting pan with vegetables and sprigs of herbs. Add mushroom soaking liquid and red wine reduction.

    Add stock or water, if needed, to come at least halfway up the sides of the thighs. Roast uncovered for 2 hours, checking liquid level occasionally. Place breast halves, skin side up, on top of thighs and continue roasting until meat thermometer in breast meat reaches 160°F (30-40 minutes). Remove turkey from oven and allow to rest 15 minutes before serving.

    You may now ladle off some of the poaching liquid and solids and distribute over the surface of a cooked-in-advance herbed bread dressing (separate turkey dressing recipe) prior to re-heating the dressing before serving.

    To serve, slice the breast and cover one half of large platter with the slices. Shred thigh meat and add to other half of the platter. Ladle the braising liquid with solids for topping the dressing, mashed potatoes and the turkey meat.

  • Brazilian Fish Stew

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    Serves: 4 as an appetizer

    Serve with Joseph Phelps Vineyards Viognier

    1 ½-2 lbs.

    Shrimp, peeled and deveined, shells reserved

    1/8 cup Olive oil, as needed
    ½ cup Spanish onion, diced
    1/8 cup Flour, as needed
    ¼ cup Dry white wine
    1 qt. Fish stock (aka fish fumet)
    ¼ cup Coconut milk, fresh preferred
    1 cup Heavy cream
    ¼-½ tsp. Salt, to taste
    1/8-¼ tsp. White pepper, fresh, ground, to taste
    1½-2 lbs. Sea bass (or other firm white-flesh fish) cut into 2" cubes
    1 Tbsp. Gingerroot, fresh grated
    2-4 ea. Jalapeño peppers, diced to taste
    2 pints Fresh "baby" tomatoes, rinsed & drained: yellow/red pear tomatoes
    and/or sweet 100's
    1 Tbsp. Lemon zest, blanched & minced
       
    For the Garnish:
    ½ cup Shredded coconut, toasted
    ½ cup Pine nuts, toasted
    ¼ cup Cilantro, rough chopped


    Heat a 2-quart saucepot over high heat, add the oil and heat about 30 seconds. Add the shrimp shells and sear for 1-2 minutes while stirring frequently.

    Add half of the diced onion and continue to cook 2-3 more minutes. Stir in the flour and cook for another minute.

    Stir in the wine. It will most likely turn a bit “pasty.” Whisk in the fish stock. (You may substitute with clam juice or chicken broth if needed.) Bring to a boil while whisking and allow to cook at a slow boil for 10-15 minutes. Season to taste. Strain into a paella pan or 2 qt. saucepot.

    Note: Simmering for 30-45 minutes is best if you have the time. The shrimp stock can also be prepared 1-2 days in advance.

    Add the remaining onion, garlic, gingerroot, coconut milk and heavy cream. Season to taste with salt and pepper. Bring to a simmer, add the fish pieces, cover with a lid and simmer for 3-5 minutes.

    Add the shrimp, lemon zest and jalapeño pepper. Cover and simmer for 30 more seconds. Remove the pan from the heat, add the tomatoes, replace the lid and allow to warm through for 1-2 minutes.

    Divide the seafood and tomatoes evenly between 6 warm soup bowls. Next, equally divide the liquid. Finish by equally dividing the garnish and serve.

    Note: This is also a nice dish to serve family style.
  • Brine for Turkey

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    Recipe by Stephen Pavy

    Depending on size of turkey, you may need to proportionally increase the brine recipe.  This recipe is for a 14 – 16 pound turkey.

    2 ½ gal.

    Water

    1 ½ cups

    Kosher salt
    1 cup Sugar
    2 Bay leaves, torn into pieces
    1 bunch Thyme

    1

    Head of garlic, cloves separated and peeled
    5 Allspice berries
    4 Crushed juniper berries


    Heat all until sugar and salt dissolve. Chill completely. When ready to brine turkey, select a pan that the turkey just fits into and pour in brine. Keep turkey completely covered with brine. You may submerge turkey 2-4 days.

  • Brioche

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: Makes 2 loaves 9" x 5" x 3"

    This is a simple bread that works well the following day, sliced and toasted for a great open-faced turkey sandwich with fig chutney (or cranberry). It also makes a great French toast if sliced thickly, but even then, the delicate texture of this triple-risen bread means it can fall apart pretty easily if you are not careful.

    2 cups

    Milk

    ½ lb.

    Unsalted butter (two sticks)
    ¼ cup Sugar
    2 pkgs. Active dry yeast
    4 tsp. Salt

    3

    Eggs at room temperature
    8 cups Unbleached, all-purpose flour
    2-3 Tbsp. Vegetable oil


    Combine milk, butter, and sugar in medium-size saucepan. Bring to a boil. Remove from heat and pour into a large mixing bowl. Let cool to lukewarm (use a thermometer; 105 - 115 degrees).

    Sprinkle yeast on liquid and let stand for 10 minutes. Cover with a clean towel and place in a warm place. Yeast should proof and begin to foam in this amount of time. If not, keep warm and recheck. (If yeast doesn't take off - start over).

    After 10 minutes, if yeast has proofed, stir in salt. Beat eggs thoroughly in a small bowl, and add to milk/yeast mixture. Stir in the flour, one cup at a time. You will have a fairly sticky dough even with all the flour mixed in. Turn the dough out onto a floured work surface (marble is great!). Wash and dry the mixing bowl.

    Sprinkle additional flour over dough and begin to knead, adding more flour as necessary to achieve a smooth, elastic dough. This should take about ten minutes. Form into a ball.

    Put the vegetable oil into the mixing bowl. Add dough, and turn over to coat in vegetable oil. Cover with a towel and set aside to rise until tripled in bulk - about two hours. Keep bowl in a warm place! (One good place - the microwave. Place a cup of water in microwave and boil. Take water out, and now the yeast has a warm, moist place to live and grow. Just make sure your microwave is big enough for the tripling in size. And do not use your microwave and forget the dough is there! Other good places: top of refrigerator if not a built-in. Anyplace that is warm and draft free. Keep covered and wrapped in towels.)

    After dough has risen, punch down, turn out on lightly floured surface, and knead for three to four minutes. Return to bowl, cover, and let rise until doubled, another 1 to 2 hours.

    Punch down and divide dough into two equal portions. Lightly butter two loaf pans, 9" x 5" x 3", or fluted brioche pans if you have them. If loaf pan, form dough into rectangle and roll tightly. Place in pan seam side down and press down into loaf pan. Let rise again until doubled.

    Preheat oven to 375°F. When ready to bake, you may brush the top of dough with melted butter. Bake for 30 - 40 minutes, until light golden brown.

    Turn out of loaf pans and let cool on wire rack. Bread will keep for up to six months in the freezer if tightly wrapped in to layers of plastic freezer wrap.

  • Broccoli Crunch Salad

    Printer Friendly Recipe

    Serves 8 as a main course

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc
    Joseph Phelps Vineyards Viognier

    1 Medium red onion, peeled, quartered and thinly sliced (about 1 cup)
      Red wine vinegar to cover onion
    2 ½ - 3 lbs.  Fresh broccoli
    8 strips Bacon, platter style (Zoe’s if you can find it), cut crosswise into ½” wide strips
    1 cup Raw cashews
      Ground Aleppo pepper to taste
    1 cup Dried currants

    Dressing:
    ¾ cup Apple cider or apple juice
    2 Tbsp. Cider Vinegar
    2 Tbsp. Minced shallots
    2 tsp. Dijon mustard
    ½ cup Extra virgin olive oil
    1 tsp. Salt
    ½ tsp. Freshly ground black pepper
    2 Tbsp. Sour cream

    1. Place sliced onion into bowl and add red wine vinegar to cover; allow to sit while you are preparing the rest of the ingredients (at least 30 minutes).
    2. Bring a large pot of water to boil.
    3. When water is boiling, add broccoli pieces and blanch for 3 minutes in boiling water.
    4. Drain broccoli and immediately rinse in cold water to stop further cooking.
    5. Cook bacon pieces in heavy-bottomed skillet until crisp. Remove bacon with slotted spoon and drain on paper towels.
    6. Add cashews to the skillet and cook over medium low heat, stirring continually to prevent scorching, until cashews are roasted and brown.
    7. Remove cashews with slotted spoon, set aside and sprinkle with Aleppo pepper.
    8. Drain onion slices, discarding vinegar.
    9. Place broccoli, drained onion slices, currants and bacon in a large bowl. Pour dressing over salad and stir to combine well. (If it has been made a day ahead, you may want to whisk briefly.)
    10. Add cashews and mix to distribute.
    11. Serve at room temperature.

    Dressing (may be made a day ahead and refrigerated)
    1. Combine the apple cider, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup.
    2. Remove from heat.
    3. Whisk in mustard, olive oil, salt, pepper and sour cream.
  • Broccoli Rabe with Garlic, Chile, and Mustard Bread Crumbs

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: 12

    Serve with
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia
    Joseph Phelps Vineyards Napa Valley Syrah

    2 Tbsp.

    Butter
    1 Tbsp. Dijon mustard
    1 tsp. Chopped flat leaf parsley
    1 Tbsp. Thyme leaves
    1 cup Fresh bread crumbs
      Slt to taste
    3 lbs. Boccoli rabe, thick stems discarded
    2/3 cup Etra virgin olive oil
    6 Garlic cloves, thinly sliced
    4 Shallots, thinly sliced
    2 Dried chiles de arbol or other dried red chiles, stemmed and thinly sliced on
    the diagonal


    Preheat oven to 375°F. Melt butter in a medium saucepan. Whisk in mustard, parsley, and 1/3 of the thyme. Season with salt to taste. Add bread crumbs and toss to coat. Spread bread crumbs on a baking sheet and toast for 10 minutes, until crisp and golden.

    Meanwhile, bring a large pot of water to boil and add salt and broccoli rabe. Boil until just tender, about 3 minutes. Drain and rinse under cold water to cool; pat dry.

    Heat a very large skillet over high heat for 2 minutes. Add 1/3 cup olive oil along with garlic, shallots, chiles, and remaining thyme. Cook until shallots are softened, about 2 minutes. Add broccoli rabe; stir well to coat broccoli rabe. Drizzle remaining oil over the broccoli rabe and cook for 2 minutes, tossing often. Add salt and pepper if needed.

    Mound broccoli rabe on a platter and scatter bread crumbs over the top.

  • Buttermilk Panna Cotta with Lemon Curd

    Printer Friendly Recipe

    Serves: 4

    Serve with Joseph Phelps Vineyards Eisrébe

    For the Panna Cotta:

    1 cup Milk
    1 cup Buttermilk
    ½ cup Granulated sugar
    1 ea. Vanilla bean or 1 tsp. vanilla extract
    4 sheets Gelatin
      Sliced fruit or fresh berries for garnish


    Soak gelatin in ice water for 15 minutes. Simmer milk, sugar and vanilla bean or vanilla extract together for 5 minutes (vanilla bean should be sliced in half and seeds scraped out into milk). Squeeze water out of gelatin and add to milk. Strain milk mixture through a fine sieve, set over a clean bowl. Allow for the mixture to cool to room temperature and then add buttermilk. Pour into 4 small ramekins and refrigerate for one hour.

    For the Lemon Curd:

    4 ea. Whole eggs
    4 ea. Egg yolks
    ¾ cup Granulated sugar
    1 cup Fresh lemon juice
    5 ½ oz. Room temperature, unsalted butter, cut into small pieces
      Sliced fruit or fresh berries for garnish


    In a large heat-proof bowl, whisk together the whole eggs, egg yolks, sugar and lemon juice. Set over a pan of simmering water and continue to whisk until mixture thickens, about 10 minutes. Remove the bowl from the heat and add the pieces of butter. Let the butter melt a bit into the mixture, then whisk as quickly as possible before the mixture cools down. Strain into a clean medium bowl. If not using immediately, press a piece of plastic wrap directly on top of the lemon curd to prevent a film from forming and store in the refrigerator.

    For Service:

    Unmold the panna cotta from the ramekin by placing the dish in hot water for a couple of seconds and then invert on your serving dish. Garnish with a dollop of the lemon curd and fresh fruit of your choice.

  • Butternut Squash and Cheddar Strata

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: 6-8

    Serve with Joseph Phelps Vineyards Cabernet Sauvignon or
    Freestone Vineyards Chardonnay

    7

    Large eggs

    2 ¼ cups

    Half and half

    6 Tbsp. Dry white wine (Fogdog Chardonnay works well)
    1 ½ tsp. Dijon mustard
    ½ tsp. Kosher salt plus additional as needed
    10 cups Day-old bread cubes (16-18 oz bread. I use leftover bread for this recipe, but if you had to use fresh bread, it is fine to cube it and then toast it in a 225°F oven for 20 minutes to dry it out.)
    2 lbs. Butternut squash
    3 Tbsp.
     
    Olive oil, divided
    1 cup Chopped shallots
    1 lb. Tuscan kale (also called lacinato kale or dino kale; I would not use any other kind of kale for this recipe), ribs removed, coarsely chopped
    8 oz. extra sharp cheddar cheese, coarsely grated


    Whisk eggs in large bowl.  Add half and half, wine, mustard and 1 ½ tsp. salt.  Add bread cubes to this mixture and allow the bread to soak in the refrigerator while you are preparing the other ingredients.  It helps to stir the bread cubes every 30 minutes or so to encourage even soaking.

    Preheat oven to 400°F.

    Cut squash in half and scoop out seeds.  Brush 1 Tbsp olive oil over surface and sprinkle with salt.  Place squash halves in a pot (with lid) large enough to hold both skin side down or on their sides.  Add water to ½ inch in pot.  Cover pot and place in oven for 60 minutes until squash is tender.  Remove from oven and allow squash to cool before scooping out flesh from squash.

    Reduce oven to 350°F.

    Sauté shallots in large pot with 2 Tbsp. olive oil.  When shallots are soft, add kale, cover and cook for 2 minutes.  Uncover and stir until kale is wilted but still bright green.  Do not overcook.  Stir in the butternut squash flesh, mixing well.

    Generously butter a 13" x 9" x 2" baking dish.  (If you have it, an oval Emile Henry gratin dish – 10" x 16"; 3.5 quart capacity is perfect for this recipe.)  Using a slotted spoon, transfer half of bread mixture to the baking dish and spread evenly.  Spoon half of kale/squash mixture over the bread and then half of cheese.  Repeat the layers until ingredients are used up.  Pour remaining egg mixture over all and cover with foil. 

    Bake 20 minutes at 350°F.

    Remove foil and continue baking until custard is set and bread feels springy (up to 20 minutes).  If needed, put the strata under broiler until cheeses brown slightly (about 2 minutes).
  • Cannellini Bean, Tuna and Red Onion Salad

    Printer Friendly Recipe

    Serves 6 as a main course

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc
    Joseph Phelps Vineyards Viognier

    Note: the beans need to soak overnight before you start to cook them.

    For the beans:

    1 lb. Dried cannellini beans
    3 Tbsp. Extra virgin olive oil
    3 Cloves garlic
      Leaves from several sprigs of fresh thyme
      Leaves from several sprigs of fresh marjoram
      Leaves from several sprigs of fresh oregano
    1 Large sprig parsley, chopped
    1 Medium-sized fresh sage leaf, chopped
    1 "Turkish" bay leaf
    5 cups Water (more, if needed)

    1. Place beans in large pot and cover with water, making sure that there is enough water to keep beans covered when they swell (probably 2 quarts will do). Soak overnight. Drain beans and rinse both beans and pot.
    2. Heat 3 Tbsp. olive oil in heavy-bottomed kettle over medium heat. Add sliced garlic and sauté until garlic is fragrant. Add rinsed beans, 5 cups water and all of the herbs. Bring to boil then reduce heat to simmer, keeping kettle partially covered. Cook for 1 ¼ hour and then add 2 ½ tsp. salt and ½ tsp. freshly ground pepper, and simmer for 15 minutes longer. Check beans to see if they are done; if they are not, continue simmering until beans are done (they should not be at all chalky, but should still keep their shape).
    3. When beans are done, remove pot from heat, remove bay leaf and allow the beans to rest in their liquid for about 2 hours; adjust seasonings with salt and pepper if needed. When ready to make salad, drain the beans.

    Assembling the salad
    :

    2 6.7 oz. jars of tuna* packed in olive oil, drained and then coarsely chopped (or you can use a fork to separate into small chunks).
    1 Medium Walla Walla onion (other sweet onion will do), coarsely chopped
    1/3 cup Extra virgin olive oil
      Salt and freshly ground black pepper to taste
      Aleppo pepper
      Finely chopped flat leaf parsley

    1. Combine drained beans, tuna, onion and olive oil, then season to taste with salt and pepper.
    2. Mound salad in large bowl or platter with an edge and lightly sprinkle top with Aleppo pepper and chopped parsley to add color.
    * I use Tonnino yellowfin tuna Ventrusca in olive oil, available in a 6.7 oz. jar at Sonoma Market. Whatever you use, get an Italian packed tuna in oil. This is very different that U.S. brands and well worth it for this salad.
  • Carrots with Rosemary and Lemon

    Printer Friendly Recipe

    Serves: 6

    Serve with Joseph Phelps Vineyards Napa Valley Syrah

    8-10

    Medium sized carrots, peeled and sliced into ½ inch diagonal slices
    ½ Medium onion, minced
    3 Tbsp . Butter
    1½ Tbsp. Freshly squeezed lemon juice
    1-1½ tsp. Chopped fresh rosemary
      Salt and pepper to taste

    Sauté onion in butter until soft.  Bring water to boil in pot large enough to accommodate carrots.  Add ½ tsp. salt to water when boiling.  Add carrots, and simmer covered until tender (8-12 minutes depending on freshness of carrots).  Drain carrots.  Mix carrots with sautéed onion, chopped rosemary, and salt and pepper to taste.
  • Celery Root and Parsnip Mash

    Chef Allie Wolfe Phelps

    This recipe pairs beautifully with Joseph Phelps Chardonnay, Freestone Vineyards.  Roasting the vegetables first encourages the rich, inherently sweet flavors of the vegetables to shine in this unique side dish.  Impress your guests this Thanksgiving by featuring this dish along with your traditional spread.  Just be sure you’ve made enough for seconds! A downloadable version of this recipe is available Here.

    Makes 6 side dish servings

    Ingredients:

    •  1 celery root
    • 4 medium parsnips
    • 1 Tablespoon + 1 teaspoon salt - divided
    • 2 teaspoons white pepper, freshly grated
    • 2 Tablespoons + 1 Tablespoon olive oil
    • 2 medium leeks, white and light green parts only, diced
    • 2 cups chicken or vegetable broth
    • ¼ teaspoon nutmeg, freshly grated

     

    Instructions:

    1. Preheat oven to 400 degrees
    2. Place a large roasting pan in the oven as it preheats – this will give the vegetables a nice golden sear when they are added to the hot pan
    3. Meanwhile, peel the skins off both the celery root and the parsnips with a vegetable peeler or large knife.  Chop each vegetable into 1 inch sized pieces.
    4. In a large bowl, toss the pieces with the Tablespoon of salt, 2 teaspoons of white pepper and 2 Tablespoons of olive oil
    5. Carefully add the vegetables to the pre-heated roasting pan, stirring quickly to evenly distribute the pieces
    6. Roast for 30 minutes, or until the pieces are lightly browned
    7. When you are 20 minutes into the roasting of the vegetables, heat a medium sized saucepan and add the additional 1 Tablespoon of olive oil
    8. When the oil is hot, add the diced leeks and sauté until they are softened – about 5 minutes
    9. When the vegetables are finished roasting, add them to the saucepan and stir to coat them in the leeks
    10. Add the chicken or vegetable broth to cover the vegetables by ¼ inch.  Bring broth to a boil and then lower the heat to a simmer
    11. Simmer until the vegetables are soft and falling apart
    12. Gently puree the mixture with an immersion or standard blender to desired consistency
    13. Season with the ¼ teaspoon of nutmeg and/or additional salt if necessary
    14. Transport to serving platter and dish up hot.
  • Chard with Raisins and Pine Nuts

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    Recipe by Stephen Pavy

    Serves 6

    Serve with
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia
    Joseph Phelps Vineyards Napa Valley Syrah

    1 ½ lb.

    Swiss chard (preferably red or rainbow)
    ½ cup Pine nuts
    ¼ cup Olive oil
    1 Medium onion, finely chopped
    ¼ cup Golden raisins
    1 cup Water


    Tear chard leaves from stems, coarsely chop stems and leaves separately. Toast pine nuts in oil until golden and then transfer with slotted spoon; drain and season with salt.

    Cook onion in remaining oil for one minute, then add chard stems and cook, stirring occasionally for 2 minutes. Add raisins and 1/2 cup water and simmer (covered) until stems are softened (about 3 minutes). Add chard leaves and remaining 1/2 cup water and simmer until leaves are tender (about 3 minutes).

    Season to taste with salt and pepper.

  • Cheesecake

    Printer Friendly Recipe

    Serve with Joseph Phelps Vineyards Eisrébe

    For the crust

    2 cups

    Fine graham cracker crumbs (1 pack plus 7 or 8)

    ½ cup Granulated sugar
    ½ cup Melted butter


    Thoroughly mix crumbs, sugar and melted butter.  Press mix into sides and bottom of 9 inch springform pan. Refrigerate for at least 1 hour.

    For the cake

    1 lb.

    Cream cheese, softened to room temperature

    5

    Eggs, separated

    1 tsp. Vanilla extract
    2 Tbsp. Freshly squeezed lemon juice
    1 cup Granulated sugar
    1 pint Sour cream


    Optional: ¼ teaspoon fresh lemon zest

    Preheat oven to 350°F.

    In electric mixer, blend cream cheese, egg yolks, vanilla, lemon juice and sugar until smooth.  Add sour cream (and optional lemon zest) and continue blending until smooth.  In a separate bowl, beat egg whites until stiff (but not dry).  Fold the egg whites into cheese mixture.  Turn batter into crust lined springform pan.

    Place pan on cookie sheet with an edge (in case batter leaks out during baking).  Bake 1 hour and then turn off oven heat.  Let cake stand in oven with door closed for 1 more hour.  Remove cake from oven and allow cheesecake to cool on a rack in a draft-free place for 1 more hour. 

    Run bread knife or narrow spatula around side of pan and then loosen the rim (allow the spring to open to free sides).  Set cake (along with pan bottom) on plate and allow to stand for 2 more hours.  Remove cheesecake from bottom and transfer to serving plate.

    Serve at room temperature and refrigerate leftovers.

    Cheesecake may be served with fresh fruit coulis of your choosing or eaten plain.

  • Chicken and Farro Salad

    Printer Friendly Recipe

    Serves 6 as a main course

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc
    Joseph Phelps Vineyards Viognier

    ½ cup Semi-pearled farro
    2 Tbsp. Extra virgin olive oil, plus more for coating chicken
    12 oz. Chicken breast (bone-in, skin on)
    12 oz. Green beans, trimmed and snapped into large bite-sized sections
    3 Ears fresh corn
    3 Green onions, thinly sliced
    2 Tbsp. Extra virgin olive oil
    1 Tbsp. Minced fresh marjoram leaves
    ½ tsp. Coarse Kosher salt, plus more to taste
      Freshly ground black pepper to taste
    2 Tbsp. White wine vinegar
    2 Tbsp. Minced shallot
    1 tsp. Dijon mustard
    4 oz. Fresh goat cheese, crumbled

    1. Bring 1 cup of water to boil in small saucepan. Add farro and ¼ tsp. salt and bring to boil again, then simmer, uncovered, until just tender (25 – 40 minutes, depending on farro). Drain and set aside.
    2. Place corn ears (still in husks) in microwave and cook on high for 9 minutes. (Cut off silks and stalk before cooking.) Remove corn from microwave and allow to cool. When corn is cool, cut kernels from corn, add salt and pepper to taste and set aside.
    3. Preheat grill and then reduce heat to “medium indirect” or equivalent (you can also use oven set at 350°F). Dry chicken breast, then rub with olive oil and generously sprinkle with salt and pepper. Place chicken breast on grill (covered), skin side down, for 15 minutes, then turn and roast for 10 minutes longer. Check with instant-read thermometer to see that internal temperature is 165°F; otherwise cook longer. (If using oven, roast at 350°F until just cooked to 165°F; may take 35-40 minutes.) Set aside to cool. When cooled, remove skin and chop finely. Remove meat and chop into bite sized pieces (discard bone).
    4. Cook green beans in large saucepan of boiling salted water until crisp tender (4 minutes). Drain and rinse under cold water; then pat dry with kitchen towel. Mix farro, chicken meat, chopped chicken skin, and green beans in large bowl, then add corn and green onions.
    5. Combine 2 Tbsp. olive oil, marjoram and ½ tsp. salt in small bowl. Whisk in vinegar, shallot and mustard, then pour over chicken salad, tossing to coat. Adjust seasonings. Add crumbled goat cheese and mix.
    6. Salad can be made 1 day ahead and kept covered and chilled; bring to room temperature before serving.
  • Chipotle Barbeque Sauce


    Chef Allie Wolfe Phelps

    Makes 1 quart of sauce

    Printer Friendly Recipe

    Chipotles in adobo sauce can be found in the Mexican Food section of your grocery store.  This sauce can be used as a marinade or finishing sauce.  If you marinate your meat, be sure to remove the majority of the sauce prior to cooking, as the sugars will burn quickly.  Then baste the meat directly on the grill during the last few minutes of cooking.  This sauce does have an element of heat, therefore be sure to taste a small piece of chipotle pepper in adobo sauce before deciding to include 1 or 2 chipotles.

    Ingredients

    ·         1 28 oz can diced fire roasted tomatoes
    ·         1 medium yellow onion, diced
    ·         2 Tablespoons olive oil
    ·         1 Tablespoon tomato paste
    ·         2/3 cup brown sugar
    ·         1 cup cider vinegar
    ·         2 Tablespoons plus 1 teaspoon mustard powder
    ·         2 teaspoons crushed chilies
    ·         1-2 chipotle peppers in adobo sauce, plus 1-2 teaspoons adobo sauce
    ·         6 Tablespoons Worcestershire sauce
    ·         3 Tablespoons kosher salt
    ·         2 teaspoons garlic salt
    ·         1 teaspoon cinnamon

    Instructions:

    1.      Combine tomatoes, onions, olive oil, tomato paste, brown sugar and vinegar in a large pot over medium-high heat.
             Bring the mixture to a boil and then lower the heat to a gentle simmer.
    2.      Simmer sauce for 20 minutes, or until the sauce has reduced to a thick, chunky consistency.
    3.      Turn off the heat and add all of the remaining ingredients, mix well.
    4.      Use an immersion blender or combine all ingredients in a standing blender and process until smooth.
    5.      The sauce is now ready for use, or can be stored for up to two weeks in the refrigerator.


    Joseph Phelps Pinot Noir pairs perfectly with barbecued chicken, pork and beef.

    (Photo credit: Southern Living Magazine)

  • Chocolate Chocolate Chunk Cookies

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: 18 - 24 cookies

    Suggested wine pairing: if you keep the cacao on the higher side (72% and up) this will actually pair with

    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia

    Easily made ahead though nothing may be more satisfying than a warm chocolate chocolate cookie!

    2 oz. Unsweetened chocolate
    ¼ lb.  Unsalted butter at room temperature
    ½ cup  Dark brown sugar
    1/3 cup  Granulated sugar
    1 tsp.  Vanilla extract
    ½ tsp.  Salt
    1  Egg
    ½ tsp.  Baking soda
    1 cup  All-purpose flour
    12 oz.  Coarsely chopped semi-sweet chocolate
      Vegetable shortening for greasing cookie sheets


    Melt unsweetened chocolate in double boiler over simmering water and then cool.
    Combine butter, sugars, vanilla and salt in mixing bowl (until fluffy).
    Beat in egg and baking soda.
    Stir in cooled chocolate and flour.
    Stir in chopped chocolate.
    Transfer dough to bowl just large enough to hold it, cover and refrigerate for at least four hours until firm (may be done overnight).

    Preheat oven to 325°F.
    Lightly coat baking sheets with shortening.
    Use 2-3 Tbsp. of dough for each cookie, shape dough into balls and place on sheets (6 per sheet). The dough will be quite firm, so be patient with getting the 2-3 Tbsp. chunks.
    Bake 12-14 minutes until dough springs back when very lightly touched.
    Cool on sheets for 2 minutes.
    Cool on paper towels for 2 minutes.
    Transfer to rack.

    Re-grease sheets before applying next batch.
  • Citrus Seared Tuna Ceviche with Crispy Noodles, Herbs & Chili

    Printer Friendly Recipe

    Serves: 4

    Serve with Joseph Phelps Vineyards Viognier

    2 ea.

    Pink grapefruit

    1 Tbsp. Fish sauce
    18 oz. Blue bigeye or very good yellowfin tuna
    1 Tbsp. Sesame oil
    6 Tbsp. Olive oil, plus extra for frying
    2-3 ea. Red chilies, thinly sliced
      Sea salt and fresh ground black pepper to taste
    1 bunch Cilantro
    1 bunch Mint
    handfull Glass or cellophane noodles
    4 ea. Scallions, thinly sliced on the bias


    Squeeze the grapefruit juice and pour into a plastic bag with the fish sauce. Add the piece of tuna. Seal the bag, pushing out most of the air so that the tuna has good contact with the juices.

    Leave for 40 minutes.

    Separate the juice into a bowl and set aside. Dry off the tuna.

    For the dressing, mix the sesame oil, olive oil, and chilies into the grapefruit juice. Use as much chili as you like.

    Take a good amount of the herbs and chop them. Crust the tuna with the herbs, then wrap in plastic wrap and place in refrigerator.

    Boil the cellophane noodles for about 1 minute until they are slightly flexible, drain, and allow to cool.

    Place a good sized nonstick pan on the fire and pour a little olive oil in the pan. When the oil is hot, add the noodles and leave them until they are nice and crisp on one side, then flip and crisp the other side.

    For Service:
    Take the tuna out to become room temperature.

    Divvy up the crispy noodles between four plates.

    Slice the tuna thin so as to get the full delicacy of the fish. Lay across the noodles.

    Sprinkle with chilies and sliced scallions, drizzle vinaigrette over the top and all around.

    Serve immediately.

    Recipe by Jeff Ward - Joseph Phelps Vineyards Wine Educator and Culinary Institute of America graduate.
  • Cold Avocado Soup

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: 8

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc
    Joseph Phelps Vineyards Viognier

    Easily made ahead of time.

    As a passed appetizer, this will serve 16 in smaller “shot-style” glasses.

    4 Large, ripe unblemished avocados (or 6 smaller)
    3 cups Low-sodium chicken broth
    1 cup Sour cream
      Salt and freshly ground pepper (preferably white) to taste
      Grated zest of 1 lemon


    Remove flesh from avocados.
    Blend in food processor, using some chicken broth to make blending easier. (I find it very convenient to use a hand-held immersion blender rather than a large Cuisinart for this recipe.)
    Add remaining chicken broth and sour cream and blend until smooth.
    Add salt and pepper to taste.

    Chill thoroughly and serve.
    Sprinkle a small amount of grated lemon zest on each serving. Alternatively, you can also have a small dollop of thinned-out sour cream on top as well.

  • Crab and Avocado Toasts

    Recipe created by Molly Anderson

    The sweet crab and buttery avocado in this recipe pair perfectly with Joseph Phelps Chardonnay, Freestone Vineyards.

    Makes 20-24 toasts

    Printer Friendly Recipe

    Ingredients:
    3 tablespoons extra-virgin olive oil

    1 baguette
    2 Hass avocados, halved and pitted
    pinch of cayenne
    8 ounces lump crabmeat
    1 tablespoon chopped fresh mint
    1 shallot, finely minced
    juice of 1 lime
    salt and freshly ground black pepper
    2 small radishes, sliced into thin half-moons

    Instructions:
    Preheat oven to 400 degrees F. Slice baguette into 1/2-inch thick slices. Arrange the slices on a baking sheet in a single layer. Brush or drizzle with olive oil and sprinkle over a pinch of salt and pepper. Bake until lightly toasted, or about 8-10 minutes. Cool.

    In small bowl, mash avocado. Add a pinch of cayenne. Season with salt and pepper.
    In another bowl, combine the crabmeat, mint and shallot. Add lime juice, salt and pepper to taste.
    Spread a thin layer of avocado on toasts. Top each toast with a spoonful of the crabmeat. Garnish with sliced radishes and serve immediately.

     

  • Crab and Bibb Lettuce

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: 6

    Serve with Freestone Vineyards Chardonnay

    1 ½ cups

    Cooked fresh crab meat (3/4 lb)

    1 large head

    Bibb (butter) lettuce (or 2 small heads)

    ½ Tbsp. Very finely minced shallots
    ½ tsp. Salt
    ¾ tsp. Minced fresh tarragon leaves (or ¼ tsp dried tarragon if fresh not available)
    1 Egg yolk
    1 tsp. Dijon mustard
    1 Tbsp. Fresh lemon juice
    1 Tbsp. White wine vinegar
    6 Tbsp. Extra virgin olive oil
      Freshly ground black pepper to taste


    Mash shallots and salt with mortar and pestle, then mash in tarragon.  Whisk in egg yolk and mustard.  Whisk in lemon juice and vinegar.  Slowly add olive oil while continuously whisking.  Season to taste with pepper.  (Alternately, you can use a hand blender and place all ingredients in a container and blend at once until smooth and creamy, adding pepper at the end.  I like the textures of the mortar and pestle better.)  You may make dressing several hours ahead of time.  Keep it refrigerated before combining it with the crab.

    When serving time is close, make sure that all shell pieces have been removed from crab.  Place crab in bowl and pour dressing over crab.  Allow to stand for 10 minutes, stirring a couple of times.

    Place several leaves of Bibb lettuce on each plate, overlapping the leaves.

    Distribute dressed crab over Bibb lettuce and serve.
  • Cranberry - Jalapeno Relish

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    Recipe by Stephen Pavy

    This recipe is fun and adds some zip to the table. The next day, on a turkey sandwich, this relish is fresh and lively, but beware, the heat factor increases each day if the relish lasts this long.

    1

    Whole orange

    1 cup

    Whole cranberries
    2 tsp. Grated fresh ginger
    2 tsp. Chopped fresh cilantro
    2 tsp. Chopped jalapeno chili
    Maple syrup to taste (real maple syrup; if not available, turbinado sugar can also work)


    Peel zest from orange with a sharp potato peeler or citrus zester. Remove white pith and seeds from orange. Quickly chop cranberries, orange zest and pulp, ginger, cilantro and jalapeno in a food processor. Do not puree - final mixture should be slightly chunky, not soupy. Add small amounts of maple syrup and mix well. Taste and correct again with maple sugar or turbinado if needed. Cover and set aside for at least 30 minutes before serving.

  • Cranberry Bean and Mixed Herb Salad

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    Recipe by Stephen Pavy

    Serves: 6

    Serve with
    Joseph Phelps Vineyards Sauvignon Blanc
    Fogdog Pinot Noir

    1.5 lbs. Dried cranberry beans
    1 Small onion, chopped coarsely
    2 Garlic cloves
    1 Bay leaf
    3 Thyme sprigs plus 1 tsp. chopped thyme leaves
    2 Tbsp. Salt
    1/2 cup Plus 2 Tbsp. extra virgin olive oil
    3 Tbsp. Red wine vinegar
    ¼ cup Finely chopped flat parsley
    1 Tbsp. Finely chopped sage
    1 bunch Scallions, thinly sliced


    Soak beans in water overnight, then drain
    In heavy pot, place beans and cover with cold water (2 inches above), and bring to a boil.
    Skim off foam, then add onion, garlic, bay leaf, and thyme sprigs. Simmer over moderate heat until beans are just tender (about 1 hour).

    Add 2 Tbsp. salt to beans and cook for 5 more minutes. Drain the beans, discarding onion, garlic, bay leaf, thyme sprigs.

    Stir in olive oil, vinegar, parsley, sage, chopped thyme leaves and sliced scallions.
    Salt and pepper to taste.

  • Cranberry Sauce with Pears & Fresh Ginger

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    Makes 5 cups (this is a double recipe; you can easily cut everything in half)

    Serve with one of the following:
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia
    Joseph Phelps Vineyards Backus Vineyard Cabernet Sauvignon

    1 ½ cup

    Water

    2 cups

    Sugar

    ½ tsp.

    Salt

    2 Tbsp.

    Freshly grated ginger root

    ½ tsp.

    Ground cinnamon

    2  

    12-oz bags cranberries

    4

    Medium, firm ripe pears, peeled, cored and cut into ½ inch chunks


    Bring water, sugar, salt, cinnamon, and ginger to a boil over high heat, stirring to dissolve sugar. Stir in cranberries and pears and return to boil. Reduce heat and simmer until saucy and slightly thickened and about 2/3 of the berries have popped.

    Sauce can be covered and refrigerated for up to 7 days but must be brought up to room temperature before serving.

  • Cranberry Sauce with Roasted Shallots and Port

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    Recipe by Stephen Pavy

    Makes about 4 cups

    18 Large shallots, peeled, quartered lengthwise through root end

    1 Tbsp.

    Vegetable oil
    5 tsp. Minced fresh thyme
    5 Tbsp. Balsamic vinegar
    1 Tbsp. plus 1/2 cup sugar
     
    1 2/3 cups Ruby style port
    1/3 cup Packed golden brown sugar
    1 12 oz. bag Cranberries
    1/2 cup Dried tart cherries
    1 Tbsp. Chopped fresh marjoram


    Preheat oven to 400°F degrees. Toss shallots with oil and 3 tsp. thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes.

    Mix 1 Tbsp. vinegar and 1 Tbsp. sugar in small bowl. Drizzle over shallots after first 25 minutes. Toss to coat. Continue to roast, allowing the shallots to caramelize, stirring occasionally, about another 10 minutes. Remove from oven.

    Bring port, brown sugar, 4 Tbsp. vinegar, and 1/2 cup sugar to boil in a heavy saucepan over medium-high heat, stirring until sugar is dissolved. Add cranberries and dried cherries; cook until cranberries pop and cherries rehydrate, stirring occasionally, about 8 - 10 minutes. Mix in marjoram and 2 tsp. thyme. Mix in shallots. Transfer to bowl. Cover and chill in refrigerator.

    May be made up to one week ahead of time. Keep refrigerated. Serve cold or allow to come up to room temperature.

  • Cream of Turnip and Celeriac Soup

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    Recipe by Stephen Pavy

    Serves 8

    Serve with
    Joseph Phelps Vineyards Viognier

    This delicately flavored soup takes advantage of earthy winter vegetables.

    1 large Celeriac knob (celery root)
    2 large Turnips
    1/2 pint (8 oz.) Heavy cream
    1 1/2 tsp. Salt, plus more as needed
    1/2 tsp. Freshly ground white pepper, plus more as needed
    8-12 cups Vegetable stock (see below for home made; otherwise use organic
    store bought)
      Minced fresh chives for garnish


    Peel celeriac and cut into 1 1/2 - 2 inch chunks
    Peel turnips and cut into 1 1/2 - 2 inch chunks
    Place each vegetable in separate pan with water to cover, add 1/2 tsp. salt to each pan
    Bring both pans to a boil and cook vegetables for 20 minutes
    Drain vegetables, and place in food processor
    Add 1/2 cup cream to processor along with 1 tsp. salt and 1/2 tsp. white pepper
    Puree until smooth
    Scrape puree into pot and add remaining 1/2 cup cream
    Add 8 cups of vegetable broth, heat and blend
    Add more vegetable broth if soup is too thick (if you have made your own vegetable broth, you may save the leftover broth for other uses)
    Add more salt and pepper to taste

    Serve in warmed bowls and sprinkle chopped chives over surface of soup.

    Vegetable Stock

     8 small or 4 large Carrots
    1 Onion
    1 Leek
    1 Bulb fennel
    4 Cloves garlic
      Celery or carrot tops or parsley


    Clean and peel vegetables

    Place in stock pot with 4 quarts water
    Bring to boil and simmer for an hour.

    Strain, pressing liquid from cooked vegetables.

  • Crispy Boneless Pork Loin Chops With Black Eyed Pea Ragoût and Sage Cream

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    Serves: 6

    Serve with Freestone Vineyards Chardonnay

    For the Ragoût:

     

    Reserved bacon fat (see below)
    ¼ cup Yellow onion, minced
    1 clove Garlic, whole, smashed
    2 ea. Carrot, small dice
    1 rib Celery, small dice
    2 cups Black eyed peas, frozen
    1 cup Chicken stock
    1 small Bay leaf
    4 sprigs Fresh parsley
    4 sprigs Fresh thyme
      Black pepper, course ground to taste
      Salt to taste


    Sauté the onion in the bacon fat over medium heat. When it begins to gain some color, add the carrot and continue to cook until the onion is golden brown. Next add the celery and sauté for another minute or two. Add the bay leaf and garlic; allow the garlic to gain some color.

    Add the herbs and stir. Next add the remaining ingredients and bring to a boil. Cover and simmer for 10 minutes.

    After about 10 minutes remove the lid and continue to simmer for about 10 more minutes. When the peas are fully cooked there should be very little liquid left in the pan. Remove the herbs and reserve warm.

    Note: This is the first time I have ever used this type of frozen product. There were no dry peas available at the local grocery so I thought I would give it a try. The flavor and texture were very good and required half the cooking time needed for dry peas. If you use dry peas, you will need to adjust the amount of cooking liquid. Simply follow the package directions, but use chicken stock instead of water and do not season with salt until the peas are fully cooked or they will be tough.

    For the Sauce:

    8 slices

    Thick-cut bacon, cut in ¼" strips
    1 cup Yellow onion, minced
    3 dashes Black pepper, course ground, to taste
    1 small Bay leaf
    1 ea. Garlic, whole, smashed
    1 Tbsp. Butter
    2 Tbsp. Flour, as needed
    2 fl. oz. Brandy
    1 cup Chicken stock
    1 cup Heavy cream
    1 Tbsp. Fresh sage, rough-chopped
    2 tsp. Fresh thyme, rough-chopped
    2 Tbsp. Fresh parsley, rough-chopped
      Salt to taste


    Cook the bacon in a medium saucepan over medium heat until golden brown and transfer to paper towel to absorb any excess fat. Reserve the bacon. Drain off about one third of the fat into a small sauce pan to use for the ragoût, set aside. Add the butter to the remaining bacon fat. Once melted, add the onion and pepper; cook until they begin to gain some color. Add the bay leaf, stir and cook until the onion is golden brown. Next add the garlic clove and when it begins to gain some color, add the flour. Cook your roux for about 5 minutes until it begins to turn golden in color.

    Stir in the brandy off the heat. It will be very thick. Next add the chicken stock and bring to a boil while whisking. Add the cream, whisk and return to a boil. Stir in the chopped herbs, taste for seasoning and adjust as needed with salt and pepper. When the herbs develop aroma, remove the bay leaf and purée. Reserve warm. Reserve some of the chopped parsley to garnish, if you like.

    For the Pork Chops:

    6 ea.

    Boneless pork loin chops, thin cut
    1 cup Flour, as needed
    5 ea. Eggs, beaten
    1 cup Italian bread crumbs, as needed
      Salt & white pepper to taste


    Heat enough vegetable shortening in a large sauté pan to a depth of about 1/8” or so over medium heat. Season the chops, dredge in the flour, dip in the egg wash and coat well, then dredge in the bread crumbs. Cook the chops for about 2-3 minutes per side or until they are golden brown. Drain on paper towel to remove excess fat.

    For Service:
    Place a portion of the black eyed peas on a warm dinner plate at the 12 o’clock position. Spoon about 2-3 fl. oz. of sauce on the plate. Place a pork chop on each plate resting on the black eyed pea ragoût. Garnish with the crisp bacon and some chopped parsley. Serve.
  • Crostini with Goat Cheese and Pancetta

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    Recipe by Stephen Pavy

    Serves: 8

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc

    Easily made ahead of time. Easy to double recipe.

    2 Small French baguettes or rolls
    5 oz. Fresh goat cheese
      Salt and pepper
    1 Tbsp. Heavy cream
    8 slices Pancetta
    1 Tbsp. Olive oil
      Fresh rosemary


    Slice the bread into 3/4” slices. Toast in the toaster or in the oven until light brown. Set aside.

    In a bowl, mix the cheese, salt, pepper, and the cream.

    Using a non-stick frying pan, sauté the pancetta with the olive oil and rosemary. When brown, remove from pan and dry with paper towels.

    To assemble: use two teaspoons to place small ‘balls’ of cheese mixture on bread. (Alternatively, you can spread the cheese mixture over the top.) Crumble the pancetta over the bread and serve immediately.

  • Delicata Squash Boats with Chile Honey Glaze

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    Recipe by Stephen Pavy

    Serves 8

    Serve with
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia

    Pre heat oven to 400°F.

    4 small Delicata squash
    4 tsp. Mixed chile sauce (see below)
    4 tsp. Honey
    1/2 tsp. Salt
    2 Tbsp. Butter


    Cut squash in half, lengthwise.
    Remove all seeds from squash.
    Place squash 'boats' in shallow baking pan.
    Combine chile sauce (recipe below), honey, butter and salt to make glaze.
    Divide glaze among the 8 boats and spread glaze over inside of each boat.
    Cover baking pan with foil.
    Bake squash for 45 minutes (longer if they are not tender by that time).

    Mixed Chile Sauce

    Makes about 1 cup

    2 Dried ancho chiles
    1 Dried chipotle chile
    2 cups Water
    1 small Yellow onion, coarsely chopped
    2 Garlic cloves
    1/8 tsp. Salt
    1 Tbsp. Cumin seeds, toasted


    Stem and seed chiles.
    Place chiles in water and bring to simmer.
    Add onion, garlic, 1/8 tsp. salt and continue to simmer, stirring occasionally until all ingredients are softened (as long as 30 minutes).
    Drain vegetables, making sure to save the liquid.
    Finely grind toasted cumin seeds in a spice grinder (or use mortar and pestle).

    Transfer vegetables to food processor.
    Add ground cumin and 1 cup reserved liquid from chiles.
    Process until smooth, adding more water to adjust thickness.
    Add salt to taste (about 1/2 tsp. for my taste).

  • Eggplant and Lamb

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    Recipe by Stephen Pavy

    Serves: 6

    Serve with Fogdog Pinot Noir

    1

    Eggplant (about 9 x 5 inches), peeled and cut into 3/8” dice

    2

    Cloves garlic, minced

    1 Large onion, peeled and finely chopped
    4 Tbsp. Extra virgin olive oil plus more as needed if you are using ramekins
      Salt as needed
       
    8 oz. Ground lamb (if you can find it; you may use fresh lamb sausage with casing removed)
    ½ cup Dry white wine
    1 cup Chicken stock
    1 ½ tsp. Chopped fresh thyme leaves or 1 ½ tsp chopped fresh rosemary (½ tsp dried thyme if fresh thyme or fresh rosemary is not available)
    3 Large fresh tomatoes – NOTE: if you are unable to find high quality tomatoes, you would be better off using ramekins
    ¼ cup Chopped Italian parsley
     

    Freshly ground pepper to taste


    Place diced eggplant into colander and toss with 1 tsp salt.  Let eggplant drain for an hour to reduce bitterness. 

    Place 2 Tbsp. olive oil in medium sized skillet over medium low heat.  Add chopped onion and minced garlic and sauté slowly until translucent.  Add ground lamb (or lamb sausage taken out of casing) and continue cooking until lamb has browned lightly.  Pour in wine and stock and stir in thyme (or rosemary).  Simmer slowly until lamb is tender and liquid has evaporated (about 30 minutes).  Spoon lamb into sieve to drain off fat.

    Dry eggplant with paper towels.  Make sure eggplant is completely dry.  Place 2 Tbsp. olive oil in frying pan over medium heat.  Add eggplant and sauté, stirring, until tender (5-7 minutes).  Add lamb back to pan and stir until browned very lightly.  Remove from heat and stir in chopped parsley.  Add salt and/or pepper to taste.  This stuffing may be prepared a day in advance and refrigerated.  (Bring up to room temperature before final step.)

    If using tomatoes, create shells by cutting each tomato in half (around the “equator”) and then hollow out tomatoes, leaving just the outer shell of flesh.  Salt tomato shells and turn upside down on racks to drain.  If using ramekins, simply brush olive oil over the inside of 6 ramekins.

    Preheat oven to 400°F.

    Divide eggplant/lamb mixture between tomato shells (or ramekins).  Place stuffed tomatoes (or ramekins) on a baking sheet and place sheet in oven for 10 minutes just before serving.
  • Fava Beans with Broccoli Rabe (Rapini)

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    Recipe by Stephen Pavy

    Serves: 6

    Serve with Joseph Phelps Vineyards Sauvignon Blanc

    This can be either a side dish or a starter.

    Note that other "bitter" greens (dandelion greens, chicory, turnip greens, etc) can be substituted for the broccoli rabe, but I really like the taste of broccoli rabe.

     

    For the Fava Beans:

    10 oz.

    Dried peeled fava beans, rinsed and drained
    1 medium Yukon gold potato (10-12 oz.), peeled and cut into 1 inch pieces
    1 tsp. Salt (more to taste)
       Freshly ground black pepper to taste
    ¼ cup Cup extra virgin olive oil plus more for drizzling


    Place beans and potato in a pot, adding cold water to cover by ½ inch. Bring to simmer and cook until beans are soft and falling apart and water in nearly all absorbed. Add salt, pepper, olive oil and mash beans with potato masher. Beans may be made well in advance and then re-heated before dish is assembled.

     

    For the Broccoli Rabe:

    1 large

    Bunch (1 -1 ¼ lbs) broccoli rabe, coarsely chopped
    ½ tsp. Salt plus more to taste
      Freshly ground black pepper to taste
    2 Tbsp. Extra virgin olive oil
    3 Garlic cloves, thinly sliced
    2 medium Shallots, thinly sliced
    2 Dried chiles de arbol stemmed and thinly sliced on the diagonal


    Heat 2 Tbsp. olive oil in large skillet over medium heat. When oil is shimmering, add shallots, garlic, chiles and sauté briefly until shallots are softened. Skillet can cool and be left on stove for up to one hour before adding broccoli rabe.

    Bring a large pot of water to boil. Add ½ tsp. salt and broccoli rabe and cook for 3 minutes. Drain broccoli rabe and run under cold water to cool. Broccoli rabe can now remain at room temperature for up to two hours.

    Assembly
    If shallots have cooled, bring skillet back to medium heat. Add cooled broccoli rabe plus salt and pepper to taste to skillet and cook, stirring, for about two minutes (until greens are heated through and are coated with oil). If fava beans have been made in advance, re-heat and then spread beans over the surface of a platter or large plate. Drizzle more olive oil over surface of beans. Spread broccoli rabe over beans and serve.

  • Fig Chutney

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    Recipe by Stephen Pavy

    Makes about 2 cups

    We have fresh figs in early summer (the breba crop) and then figs from August through the time when rains and coolness begin to prevail in Northern California. I have 13 fig trees, 9 different varieties, so I vary this recipe depending on what I have. I love to make an all-white chutney when I can versus one that has white, brown, and black figs. The secret is finding fresh figs whenever you can.

    3 Tbsp.

    Minced shallots
    ¼ cup Olive oil
    1 ½ lbs. Fresh figs
    ¼ cup Mustard seed
    ¼ cup Sugar
    ½ cup Balsamic vinegar
    2 Tbsp. Whole grain mustard
    Freshly ground black pepper to taste


    Stem figs and cut in half. Place figs in a food processor and pulse until desired texture is achieved (more or less chunky depending on taste).

    Sauté shallots in olive oil over medium high heat in heavy-bottomed pan.

    Add remaining ingredients, reduce heat and simmer, stirring to avoid sticking, until figs are softened and the mixture has thickened to the consistency of fruit preserves.

    Store in appropriate freezer-proof containers or using appropriate canning techniques in glass jars. Appropriately prepared glass jars can be saved at room temperature, plastic freezer containers must be stored in freezer.

  • Fig Crisp

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    Serves 16

    Serve with

    Joseph Phelps Vineyards Eisrébe

    Note: Pre-heat oven to 350°F (convection bake setting, if you have it)
    Recipe for Fig Preserves

    First Layer:

    ½ cup Granulated sugar
    ½ cup Tightly packed light brown sugar
    3 cups Flour
    1 tsp. Salt
    1 tsp. Baking powder
    2 sticks Butter (1/2 lb), thinly sliced
    2 Egg yolks
    2 tsp. Vanilla extract

    1. Place granulated sugar, brown sugar, flour, salt and baking powder in a food processor (Cuisinart). Process until blended.
    2. Add butter and process until dough is clumping.
    3. Add egg yolks and vanilla and process until well-mixed.
    4. Transfer dough from processor (do not clean processor) to 9” x 13” rectangular Pyrex or ceramic baking dish and press dough evenly over bottom.
    5. Place pan in oven while you are making the top layer.

    Top Layer:

    2 cups Walnut halves
    6 Tbsp. Granulated sugar
    ¼ cup Granulated sugar
    ¼ cup Tightly packed light brown sugar
    1 ½ cups Flour
    1/2 tsp. Salt
    ½ tsp. Baking powder
    1 stick Butter (1/4 lb.), thinly sliced
    1 Egg yolk
    1 tsp. Vanilla extract

    1. Place walnut halves and 6 Tbsp. granulated sugar in processor and grind until medium fine.
    2. Add additional granulated sugar, brown sugar, flour, baking powder and salt.
    3. Process until blended.
    4. Add butter and process until dough is clumping.
    5. Add egg yolks and vanilla and pulse until combined (do not over process).
    6. Remove pan from oven and spread 3 cups fig jam over the dough. (If your jam is quite dense, you may wish to warm it up for easier spreading.  See the recipe for fig preserves here.)
    7. Spoon top layer dough over the jam layer, distributing evenly. (It will be clumpy.)
    8. Place pan in oven and bake for 45-50 minutes until nicely browned. An oven without a convection/bake setting may require longer baking time – even up to an hour.
  • Fig Preserves

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    Recipe by Stephen Pavy

    Makes 3-4 cups, depending on moisture content of the figs.

    3 lbs.

    Fresh figs (see notes below on fresh figs)

    2 cups

    Turbinado sugar
      Grated zest and juice of 1 large Eureka lemon
    1/8 tsp. Freshly ground/crushed cinnamon


    Stem and halve all figs. Puree in food processor in 2 batches. Place all ingredients in heavy-bottomed kettle or pan.

    Cook over low heat, stirring often enough to prevent splattering or sticking to bottom of pan. When figs have softened and preserves have darkened, remove from heat. Store in appropriate freezer-proof containers or using appropriate canning techniques in glass jars. Appropriately prepared glass jars can be saved at room temperature, plastic freezer containers must be stored in freezer.

    Notes:  
    1. 
    The more "tree-dried" the figs, the thicker the preserves because the figs have already given up much of their moisture.
    2. 
    Single variety figs can be used to make things like pure Kadota preserves or pure Mission preserves. There is a wonderful contrast between the varieties, and if you have the luxury of making several preserves, I recommend this strategy. Using all "white" figs makes a light colored preserve. Using all purple figs makes a deep reddish/purple preserve. You can also simply mix them all together!
    3. 
    I have found that the Turbinado sugar does make a subtle difference.
    4. 
    The lemons I use are home grown and perfectly ripe. They weigh over 1/2 pound each. If you do not have access to home-grown or comparable farmer's market lemons, you will have to make some adjustments since store-bought lemons are more sour. Adjust the sugar/lemon balance if store-bought.
    5. 
    I always use cinnamon stick and crush it for use. This small amount of cinnamon is just right to blend in with the lemon.
  • Frittata with Mushrooms, Sweet Onion, and Gruyère Cheese

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    Recipe by Stephen Pavy

    Serves: Each frittata will yield 12 appetizer-sized wedges. I suggest that you plan on making two or more to serve 24 people (particularly if you expect any vegetarians at the party).

    Serve with Fogdog Chardonnay

    ¼ cup

    Chopped Walla Walla (or other sweet) onion
    5 oz.

    Sliced button mushrooms

    1½ Tbsp. Butter
    6 Large eggs
    ½ tsp. Salt
    ¼ tsp. Pepper
    ¼ lb. Gruyère, coarsely grated


    Preheat broiler

    Cook onion and mushrooms in a 10 inch well-seasoned cast iron or other oven-proof skillet over moderate heat, stirring frequently, until mushrooms have given up their liquid.  Whisk together eggs, salt, and pepper until combined, then pour over mushrooms and cook, undisturbed until the edges are clearly setting.  Sprinkle cheese evenly over top and place skillet under broiler (4-5 inches from heat) until eggs are set and cheese is melted. Surface will have begun to turn lightly brown in spots.  Repeat the recipe for additional frittatas.

    Frittatas can be served immediately or kept at room temperature for a couple of hours.

    Leftover frittata can be refrigerated and served for lunches.

  • Frittata with Potato and Sorrel

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    Serves 8

    Serve with

    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Napa Valley Syrah

    4 Medium Yukon gold or red “boiling” potatoes, unpeeled and cut into bite-sized pieces
    3 Tbsp. Extra virgin olive oil
    20 Large sorrel leaves, stems and coarse ribs removed, leaves coarsely chopped
    5 Tbsp. Unsalted butter, melted
    8 Extra large eggs
    15 oz. Ricotta cheese
    ¼ lb. Gruyère cheese, grated
    ½ tsp. Kosher salt
    ½ tsp. Freshly ground black pepper
    1/3 cup All-pupose flour
    ¾ tsp. Baking powder

    1. Preheat oven to 425°F.
    2. Toss potatoes with 3 Tbsp. olive oil, salt and pepper. Spread potatoes on baking sheet in single layer and roast for 20 minutes. Remove and transfer to 10” heavy oven-proof skillet (cast iron is ideal). Reduce oven heat to 350°F.
    3. Heat butter in non-reactive skillet over medium low heat until melted. Add chopped sorrel and sauté, stirring until all of the sorrel has turned dark green and is softened.
    4. Whisk eggs in a large bowl, then stir in the ricotta, Gruyère, salt, pepper and sorrel. Sprinkle on flour and baking powder and stir into egg mixture. Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake frittata until it is browned and puffed (50-60 minutes). It will be rounded and firm in the middle; a knife inserted in the center should come out clean.
    5. Serve either from the pan or remove and put on serving platter. Serve with a fresh red or green salsa if you want.
  • Garlic Roasted Pork Shoulder

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    Serves 8 - 10

    Serve with

    Joseph Phelps Vineyards Napa Valley Syrah
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    1 Head garlic, cloves peeled
    2 Tbsp. Plus 1 tsp. Kosher salt, divided
    1 ½ tsp. Dried oregano
    2 Tbsp. Distilled white vinegar
    2 Tbsp. Fresh lemon juice
    1 Tbsp. Freshly ground black pepper
    7 – 7 ½ lbs. Bone-in pork shoulder with skin
      Lime wedges for garnish

    1. Combine garlic with salt, oregano, vinegar, lemon juice and pepper in small blender and purée, or you can mash garlic to a paste with 2 Tbsp. salt using a mortar and pestle and then stir in oregano, vinegar, lemon juice, and 1 Tbsp. pepper.
    2. Pat pork dry. Using a small sharp knife, cut a wide pocket at the large end of the roast to separate the skin from fat, leaving the skin attached at sides and stopping before the roast narrows to the bone. Make 1” deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings. Push some of garlic mixture into slits with you fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining 1 tsp. salt to help keep it crisp. Transfer pork to glass or ceramic shallow dish and marinate, covered and chilled for 1 - 3 days.
    3. To get ready to roast, bring pork up to room temperature for 1 hour after placing in roasting pan. Preheat oven to 350°F with rack in middle.
    4. Cover pork with parchment paper and then tightly with foil. Roast 2 ½ hours, then discard foil and parchment.
    5. Add ½ cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check every 10-15 minutes), until skin is browned and crisp and meat is fork-tender (2 –2 ½ hours assures that all parts of the shoulder are tender). Transfer to cutting board, reserving juices in pan, and let stand for 30 minutes.
    6. Pour juices from pan through a sieve into a fat separator and discard fat. Add ¾ cup water or more to roasting pan and deglaze. Add reserved pan juices and enough water to bring total to 1 ½ cups. Remove skin from roast and cut into serving pieces (if skin has not gotten crisp, roast in a shallow baking pan at 475°F until crisp (10 minutes). Pull meat from roast in pieces with fork and discard any fatty deposits.
    7. Serve meat with pan juices and chopped pork skin.
  • Garlic Shrimp, Catalan Style

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    Serves: 6 as an appetizer
    Serves: 3 as a main course 


    Serve with Joseph Phelps Vineyards Sauvignon Blanc

    ¾ lbs.

    Small or medium shrimp, shelled and de-veined
      Kosher or sea salt
    5 Tbsp. Extra virgin olive oil
    3 Tbsp. Minced garlic
    ¼ tsp. Red pepper flakes
    2 Tbsp. Chopped Italian parsley
    2 cups Amontillado sherry


    Sprinkle shrimp with salt and let sit for 10 minutes.  In a skillet (or flame proof shallow casserole – I used cast iron – it is nice to have something you can take right to the table), heat oil over medium/medium high flame.  When oil is hot, add garlic and pepper flakes, stirring for 20-30 seconds so garlic does not burn.  Add shrimp and stir until they have turned pink.  Add sherry, parsley, and salt to taste; continue cooking until the sherry evaporates and the sauce thickens lightly.  Take from stove immediately to table.  Have plenty of bread to dip into the sauce.

  • Gingered Eggplant Spread

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    Recipe by Stephen Pavy

    Serves: 24 in a buffet

    Serve with Joseph Phelps Vineyards Viognier

    1/3 cup

    Unhulled sesame seeds
     

    Peanut oil, as needed to brush eggplant plus 2 Tbsp. for garlic and ginger

    4 lbs. Japanese eggplant
    2 Tbsp. Finely minced ginger
    4 tsp. Finely minced garlic
    ¼ cup Dark soy sauce
    ¼ cup Sugar
    2 Tbsp. Distilled white vinegar
    4 tsp. Pale dry sherry
    4 tsp. Oriental sesame oil


    Preheat broiler

    Toast sesame seeds over moderate heat in dry skillet until fragrant and lightly browned.  Reserve 2 Tbsp. for garnish. 

    Slice eggplant into halves, longitudinally.  Brush cut side of eggplant with peanut oil to coat.  Lay eggplant slices cut side facing up on cookie sheets.  Broil (eggplant should be 3 - 4 inches from broiler) for several minutes until browned.  Turn eggplant over and brush skin side with peanut oil to coat.  Place back under broiler for a couple of minutes until soft.  Allow eggplant to cool.

    Sauté garlic and ginger in 2 Tbsp. peanut oil in small skillet.

    Place eggplant in cuisinart, add sesame seeds (aside from the 2 Tbsp. reserved), garlic, ginger, soy sauce, sugar, vinegar, sherry, and sesame oil and pulse until ingredients are blended but eggplant is still chunky.  Eggplant can be served immediately, kept at room temperature for a couple of hours, or refrigerated for up to 48 hours before serving. Bring to room temperature if refrigerated.  Sprinkle reserved sesame seeds over eggplant just before serving.

    Hint: Leftover eggplant will save for several days in refrigerator; it makes a nice side dish as well as a spread.
  • Grass-Fed Beef Sliders with Creamy Goat Cheese and Crispy Fried Shallots

    Chef Allie Wolfe Phelps

    This recipe was created in conjunction with the release of the 2009 Insignia and to encourage you to think outside the box when serving Insignia at your next gathering.  Welcome your guests as they arrive at your party with a glass of Insignia and miniature slider paired perfectly to match.

    Printer Friendly Recipe

    Makes 8-10 Sliders

    Ingredients:

    • 1 shallot, minced + 3 shallots finely sliced into rings, divided
    • 1 Tablespoon sherry vinegar
    • 1 teaspoon Worcestershire sauce
    • 1 pound grass-fed beef, ground
    • ½ Tablespoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 3 Tablespoons all-purpose flour, seasoned with a pinch of salt and pepper
    • 1 cup neutral frying oil, such as rice bran or vegetable
    • 1 small log goat cheese
    • 12 slider buns


    Instructions:

    1. Combine the minced shallot, sherry vinegar and Worcestershire sauce in a small bowl and toss to combine.  Allow to mellow at room temperature for 20 minutes
    2. After 20 minutes have elapsed, combine shallot mixture with ½ Tablespoon salt, ½ teaspoon black pepper and the ground beef - mix thoroughly to combine.  Then form into approximate 2 ounce sized patties
    3. Meanwhile, heat the oil in a small saucepan.  In batches, toss a small handful of the thinly sliced shallots into the seasoned flour mixture and then shake vigorously to remove all excess flour.  Be sure to do this in batches or the shallots will lose their crispiness.
      1. When your oil is ready, fry each handful of prepared shallots, removing with a slotted spoon*.  Repeat the entire process again until all of the shallots are fried
    4. While you’re frying your shallots, preheat your grill or skillet.  Cook the patties for a few minutes on each side and then flip
      1. About a minute before you’re ready to take your patties off the grill, top each patty with 1-2 teaspoons of goat cheese.  Although the goat cheese will not melt, it will soften and act as a bed for the crispy shallots.  Remove patties from the grill and allow them to rest for a minute
    5. To build your sliders, place each patty atop the base of a slider bun, garnish with some crispy shallots and gently place slider bun on top.  Serve immediately.

     

    *A good way to check if your oil is ready for frying is to insert the handle of a wooden spoon directly into the pot of hot oil.  If bubbles arise from the handle you are ready to fry. 

  • Green Sauce for Poached Salmon

    Recipe by Stephen Pavy

    Serves: The recipe should provide enough sauce for a whole poached salmon.  This sauce may be served with a variety of fish.

    Serve with Freestone Vineyards "Fogdog" Pinot Noir

    1

    Whole egg
    2

    Egg yolks

    3 Tbsp. Dijon style prepared mustard
    3 Tbsp. Chardonnay vinegar
    1½ cups Extra virgin olive oil
    1 cup Coarsely chopped flat leaf parsley, loosely packed
    1 Tbsp. Chopped fresh tarragon
    6 Tbsp. Coarsely chopped chives
    1 cup Coarsely chopped Walla Walla (or other sweet) onion
    4 Hard boiled eggs, coarsely chopped

    Place whole egg and 2 egg yolks in Cuisinart.  Add mustard and vinegar.  Pulse to mix well.  Drizzle in the olive oil in a slow stream while Cuisinart is on; it should emulsify but not to the density of mayonnaise.  Add parsley, tarragon, and chives and blend (sauce should remain somewhat chunky).  (The sauce may be refrigerated at this point for up to 48 hours.) 

    To finish: add onion and hard boiled egg and pulse briefly to mix.

  • Greens with Chèvre Dressing

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    Recipe by Stephen Pavy

    Serves: 6

    Serve with Fogdog Chardonnay

    1/2 cup

    Walnut halves, toasted (350°F for 5 - 8 minutes)
    1

    Small clove garlic, smashed, salted, and turned to paste

    3 oz. Creamy goat cheese at room temperature
    1 ½ tsp. White wine vinegar
    1 ½ tsp. Water
    1 Tbsp. Extra virgin olive oil
    1 Tbsp. Walnut oil
    ½ tsp. Chopped thyme leaves
    Black pepper to taste
     
    1 Granny smith apple, thinly sliced; do at the last minute before serving

    Salad greens for six; local greens, or "fall mix" is good. Blend goat cheese into garlic paste, then add vinegar and a little water as needed. Add the oils, thyme, and black pepper and whisk until blended. Taste and correct seasonings as needed.

    Right before going to table, toss greens with dressing (light - you can add more but you can't take away). Add walnuts and apple pieces before the very last light toss to keep these heavier pieces from going to the bottom. Sprinkle a few walnuts and apple pieces on top.

  • Grilled Flank Steak with Parsley Sauce

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    Serves 6 as a main course

    Serve with

    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia

    Note: you can make Parsley Sauce earlier the same day.

    For the Parsley Sauce:

    1 cup Minced fresh Italian parsley leaves
    3 Medium garlic cloves, minced
    1 Medium jalapeño chile, stemmed, seeded and minced
    ½ cup Extra virgin olive oil
    3 Tbsp. Red wine vinegar
      Salt and freshly ground black pepper to taste

    1. Combine all ingredients in small bowl and refrigerate if you have made several hours in advance. Be sure to bring to room temperature before using.

    For the Steak:
    2 ½ lb. Flank steak, trimmed of any excess fat and membrane.
      Salt and freshly ground pepper to taste.

    1. 30 minutes before grilling, sprinkle with salt and pepper on both sides. Heat gas grill to medium high. If grill has “hot spot”, position steak so that thicker end is nearer the hottest spot. Grill until medium rare (7-12 minutes total, depending on thickness of steak), turning steak once to ensure even cooking. Using a meat thermometer, the thickest part of the steak should register 135-140°F. Transfer steak to cutting board to rest for 5 minutes.
    2. Slice steak into bite-sized pieces and serve with parsley sauce.
  • Grilled Flank Steak with "Chef Gary's not so Secret Dry Rub" Arugula Salad with Creamy Dijon Dressing and Panisses

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    Serves: 4

    Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    For the Flank Steak:

    1 ea.

    Flank steak
    2 cups Light brown sugar
    1 cup Country Time® lemonade
    1 cup Kosher salt
    ½ cup Coarse black pepper
    1 bulb Garlic, minced
    1 Tbsp. Lawry's Seasoning
    1 Tbsp. California chilies, ground
    1 Tbsp. Mesquite seasoning
    1 Tbsp. Gingerroot, grated
    1 tsp. Coriander seed, ground


    Combine all ingredients thoroughly, taste for seasoning and reserve. Line the bottom of a glass casserole dish with half of the rub. Place the flank steak in the dish and pack the remaining rub on top. Cover tightly with plastic wrap and marinate in the fridge for at least 24 hours. I prefer marinating for 2-3 days.

    For the Creamy Dijon Dressing:

    ¼ cup

    Mayonnaise
    ¼ cup Dijon mustard
    1 tsp. Verjus®, to taste
      Kosher salt to taste
      Coarse black pepper to taste
    1 Tbsp. Extra virgin olive oil, to taste


    Combine the mayonnaise and Dijon mustard, mix thoroughly. A whisk works best. Season to taste with the remaining ingredients. Reserve.

    Note: In this recipe, treat the Verjus® and the olive oil as a seasoning agent, so use only enough to add a touch of flavor. If you don’t have Verjus® available to you, then substitute lemon juice. However, Verjus® tends to be most wine-friendly.

    For the Panisses:

    ¼ cup

    Chick pea flour
    1½ cup Cold water
      Kosher salt to taste
      Coarse black pepper to taste
    3 tsp. Extra virgin olive oil, to taste
    ½ cup Reggiano-Parmesano, grated


    Brush the bottom of an 8” square Pyrex® baking dish with a little oil and set aside. Place the chick pea flour in a mixing bowl and stir in the water, using a wooden spoon. Beat for 1-2 minutes or until a smooth paste forms. Stir in the olive oil and season to taste with the salt and pepper. Cook the chick pea paste in a heavy sauce pan over medium heat. The mixture should thicken, then turn lumpy and then form a mass. Remove from the heat and beat until very smooth. Transfer to the Pyrex® dish, press the warm paste into an even layer in the dish and allow to cool. Cut into ½” by 2” sticks and deep fry to a golden brown. Drain as you would French fries. Toss with the Parmesan cheese in a mixing bowl and reserve for service.

    For the Arugula Salad:

    6 handfuls

    Arugula, washed and drained


    Note: Feel free to include any additional salad greens that you prefer, along with the arugula. I chose arugula exclusively to focus on this product for its particular flavor contributions to the dish.

    For Service:
    Grill the flank steak, mesquite wood preferred, to medium-rare or desired doneness. Just keep in mind that flank steak can become increasingly tougher as you cook it beyond medium. Remove from the fire and allow to rest for a few minutes before slicing. While the meat is resting, toss the arugula with just enough creamy Dijon dressing to coat lightly. Reserve. Slice the flank steak across the grain at a 45˚ angle into about ½” slices. Loosely shingle about 5 slices of meat on dinner plates. Place about a handful of the arugula over the gathered end of your steak “fans” and garnish with 3-5 panisses per plate.
  • Grilled Lamb with Cucumber Salad

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    Serves: 4

    Serve with Joseph Phelps Vineyards Sauvignon Blanc

    For the Lamb:

    8

    Lamb chops, 2 oz. ea.
    ¼ cup Joseph Phelps Extra Virgin Olive Oil
    2 Tbsp. Fresh mint, chopped
    ¼ cup Fresh cilantro leaves, chopped
    2 ea. Green onions, chopped
    2 Tbsp. Red wine vinegar
    1 ea. Garlic clove, minced
    1 tsp. Kosher salt
    ½ tsp. Fresh ground black pepper


    Combine all the ingredients other than the lamb chops in a blender. Process until smooth. Place the lamb chops in a plastic self-sealing bag. Add the marinade and toss well to coat; let sit at least 1 hour. Preheat the grill to medium. Cook each lamb chop 2 to 3 minutes per side.

    For the Cucumber Salad:

    1 cup

    Grated carrot
    ¼ cup Plain yogurt
    1 cup Diced cucumber, seeded
    2 Tbsp. Sour cream
    ½ cup Grated red radish
    1 Tbsp. Lime juice
    ¼ cup Minced red onion
    ¼ cup Chopped fresh cilantro
    ½ tsp. Kosher salt
    Pinch Freshly ground black pepper

    Combine the carrot, cucumber, radish, onion and cilantro in a medium bowl. Add the yogurt, sour cream, lime juice, salt and pepper; mix well. Divide among 4 plates and arrange the lamb chops next to the salad.
  • Grilled Petit Filet with Gorgonzola Butter, Potato Medley and Grilled Veggies

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    Serves: 4

    Serve with Joseph Phelps Vineyards Insignia


    4 ea.

    Petit filets
    12 ea. Baby carrots
    12 ea. Baby zucchini
    12 ea. Baby patty pans

    Toss assorted vegetables in olive oil.  Season with salt & pepper. Grill the filet mignon and vegetables over hot coals and wood chips. 

    For the Gorgonzola Butter:

    ¼ cup

    Toasted walnuts
    8 oz. Gorgonzola cheese
    1 tsp. Worcestershire sauce
      Freshly ground black pepper to taste

    Blend all ingredients in a blender until it forms a smooth paste and set aside.

    Potato Medley:

    4 of ea.

    Red, white and blue potatoes
    2 ea. Shallots
    2 ea. Corn on the cob
    1 ea. Red pepper, finely diced
    4 Tbsp.

    Olive oil

    In a large pot, cover potatoes with water and cook on a low heat until tender (do not boil). Remove the potatoes from the heat, drain and chill in refrigerator.  Once cool, peel and dice into ¼ inch cubes and set aside. Chop shallots and remove corn from the cob and roast in oven until golden.  Toss the red pepper with shallots, corn and potatoes in hot skillet with 2 Tbls. olive oil until slightly brown. 

    Serve the filet topped with a dollop of gorgonzola butter  with the potatoes and veggies on the side.

  • Grilled Porterhouse Steaks with Gorgonzola Walnut Butter and Roasted Tomatoes

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    Serves: 4

    Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    For the Gorgonzola Walnut Butter:

    8oz.

    Gorgonzola cheese, cut into small pieces
    1 tsp. White-wine Worcestershire sauce
    ½ cup Lightly toasted walnut halves
    1½ Tbsp. Minced chives
    1 clove Minced garlic
    6 drops Tabasco sauce


    There isn't actually any butter in this recipe, but the mixture will have a similar, creamy consistency.

    Combine all the ingredients in a food processor and process until mixed thoroughly, about 1 minute. Reserve 1/3 of the mixture in a small serving dish to serve at the table.

    For the Steaks:

    2 ea.

    Porterhouse steaks (each about 1 ½-inch thick or 2 to 2 ¼ pounds)
    1½ Tbsp. Mixed whole peppercorns
    1 tsp. Coarse sea salt


    Prepare grill. Let steaks stand at room temperature 30 minutes.

    Coarsely crush peppercorns, place in a small bowl and combine with the salt. Pat steaks dry and rub seasoning on both sides of steaks, pressing to adhere.

    Grill steaks on an oiled rack set 5 to 6 inches over coals for 7 to 8 minutes per side (for medium rare). After turning steaks, spread a mound of gorgonzola butter on steaks and allow it to melt while the steaks finish cooking.

    Transfer steaks to a platter and let stand 10 minutes. Serve steaks sliced with remaining gorgonzola walnut butter.

    For the Roasted Tomatoes:

    10 ea.

    Ripe plum (Roma) tomatoes, halved lengthwise
    2½ Tbsp. Joseph Phelps Vineyards Extra Virgin Olive Oil
    4 cloves Garlic, chopped
    ½ Tbsp. Rosemary, chopped
    5-6 ea. Fresh thyme sprigs
    1 Tbsp. Sea salt


    Preheat the oven to 425°F. Toss the tomatoes in a bowl with the olive oil, herbs, garlic, salt and pepper. Transfer to a baking sheet covered in parchment paper. Place tomatoes cut side up on parchment and roast until juicy and soft, approximately 20 minutes.

  • Grilled Sirloin with Red-Wine Braised Shallots

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    Recipe by Stephen Pavy

    Serves: 6

    Serve with Joseph Phelps Vineyards Insignia
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    This recipe is easily extended. Figure 5 to 7 ounces of steak per person. Buy two smaller steaks if you can’t find an entire steak in the size you need.

    Season the meat 12 hours in advance. (If you forget, cut back the amount of kosher salt to ¾ tsp. instead of the 1 ½ tsp.)

    2 ½ to 3 lbs. top sirloin steak, 1 ½" to 2" thick. (NOTE: Use the best part of the sirloin, usually referred to as "Top Sirloin" or "Top Butt", "Center-Cut" or "Hip Sirloin". Do not use "Bottom Sirloin" or "Bottom Butt". Make sure the cut is at least 1 ½" thick otherwise it will grill too quickly and become dry and overdone. Also use "Choice" grade or "Prime" if you can; do not use "Select".)

    1 ½ tsp. kosher salt; more as needed
    Olive oil
    Freshly ground black pepper
    Red-Wine Braised Shallots

    The day or morning before you plan to grill the steak, sprinkle both sides of it with the salt. Set it aside on a large plate and cover loosely (waxed paper works well). Refrigerate for 12 to 24 hours.

    About an hour before you are ready to cook, remove the steak from the refrigerator to let it warm up.

    Prepare your grill. (If you use charcoal, aim for a medium-hot charcoal fire; if you use gas, set to medium high.)

    Wipe the steak dry with paper towels, coat very lightly with oil and season with black pepper.

    Put the steak on the readied grill. Grill for 8 to 9 minutes per side for medium rare; a minute or two longer for medium. Check for doneness by making a small cut into the steak and peeking inside: if the meat looks a shade or two less done than you would like, it is done. It will continue cooking once it is taken off the grill.

    Move the steak to a carving board and cover with foil. Let rest for about 5 minutes.

    To serve, either carve the steak into six pieces, or into ¼" slices. Spoon any collected juices onto the meat and top each serving with the braised shallots.

    Red-Wine Braised Shallots

    Serves: 6

    1 lb. Shallots
    2 Tbsp. Unsalted butter
      Kosher salt and freshly ground black pepper
    2 Tbsp. Cognac or brandy
    ½ cup Dry red wine (cabernet sauvignon works well)
    1 tsp. Fresh thyme leaves, plus ½ tsp. lightly chopped thyme leaves
    ¼ tsp. Red-wine vinegar; more to taste


    Trim and peel the shallots (keep some of the root end intact to hold them together during cooking). Cut any large shallots into two pieces.

    Heat the butter in a medium skillet over medium-high heat. Add the shallots and season with salt and pepper. Cook, tossing the shallots frequently, until browned in spots and fragrant, about 3 to 5 minutes. Add the Cognac (or brandy). If you are cooking over gas, tilt the pan to ignite the brandy (and be careful! On an electric stove, hold a match to ignite the brandy.) Let the flames die down and then cook until there is only a glaze in the bottom of the pan. Add the wine and 1 tsp. of the thyme leaves. Bring to a simmer and then reduce heat to medium low and cover. Cook until the shallots are completely soft and falling apart, about 40 to 45 minutes. Check occasionally and add water, a couple of tablespoons at a time, if needed. Do not let the pan dry out. When the shallots are soft, uncover the pan and reduce any excess liquid to a glaze over medium heat. Stir and taste for seasoning. Reserve at room temperature for a couple of hours, or, if made ahead, refrigerate.

    To serve, mix the remaining chopped thyme. Bring to room temperature if this has been refrigerated. Season to taste with the vinegar.

  • Honey Almond Cheesecake

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    Serves: 6

    Serve with Joseph Phelps Vineyards Eisrébe
     

    1 cup

    Whole almonds, toasted
    ¼ cup Flour
    1 Tbsp. Light brown sugar
    ½ tsp. Kosher salt
    2 Tbsp. Unsalted butter, melted
    8 oz. Cream cheese, at room temperature
    4 oz. Goat cheese, at room temperature
    ¼ cup Granulated sugar
    2 ea. Eggs, separated
    1 tsp. Vanilla
    1 cup Sour cream
    1 Tbsp. Honey
    1 tsp. Lime zest, minced
    1 tsp. Lemon zest, minced


    Preheat the oven to 350°F.

    Grind the almonds in the bowl of a food processor until they resemble fine crumbs. Add the flour, brown sugar and salt and pulse to combine. Add the melted butter and pulse until the almonds begin to stick together.

    Transfer to a 9-inch springform pan. Press the crumbs into the bottom and along the sides of the pan. Bake 10 minutes.

    Beat together the cream cheese, goat cheese and granulated sugar in a medium bowl. Add the egg yolks and vanilla and beat until combined.

    In a separate bowl, beat the egg whites until soft peaks form. Fold in a small portion of the cream cheese mixture with the egg whites. Fold the egg whites into the remaining cream cheese mixture.

    Pour into the prepared almond crust and bake until the center is nearly firm, approximately 25 minutes; remove from the oven.

    Stir together the sour cream, honey, lemon zest and lime zest in a medium bowl. Pour over the cake and bake 10 minutes. Remove from the oven and let cool. Refrigerate at least 3 hours prior to serving.

    With its luscious aromas of honeyed fruit and a long rounded finish, the Joseph Phelps Vineyards Eisrébe provides the perfect note to end a wonderful meal. The richness of the Eisrébe finds a balance with the tartness of the goat cheese and sour cream in our Honey Almond cheesecake recipe. The notes of tropical fruit and orange blossom in the wine are accented by the lemon and lime zest in the dish. We hope you'll save room for dessert and enjoy this rich and delicious combination.
  • Italian Sausage with Vegetables

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    Recipe by Stephen Pavy

    Serves: 4

    Serve with

    Joseph Phelps Vineyards Napa Valley Syrah
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    This is a great dish for casual entertaining and can easily be doubled (see note below). You can also move this recipe out to the grill. You will need to modify how you cook the vegetables and cook the sausages if you do this on the grill.

    1 Italian eggplant, quartered lengthwise and then cut into 2 inch pieces
    1 Large fennel bulb, quartered and then cut into 2 inch pieces. If the bulb has come with fronds still attached, save the fronds for garnish
    1 Large onion, quartered and cut into 2 inch pieces (I like a sweet onion for this recipe, but others work well too.)
    1 ½ lbs. Italian sausage links (fresh, not smoked), halved crosswise. You may use pork, beef, turkey, or chicken sausages, mild or hot. It is fun to mix different kinds of sausages and if you are doubling the recipe, this adds some nice variety.
    ¼ cup  Olive oil
      Salt and freshly ground pepper to taste


    Preheat broiler or use grill outdoors.

    Toss together all vegetables with the olive oil in a large bowl.
    Turn vegetables onto a jellyroll pan (cookie sheet with edges – mine are about 10x15) and distribute evenly over the pan. (If grilling, you may want to use some of the newer ‘slotted’ pans that target vegetable grilling. They are great!)
    Sprinkle vegetable pieces with salt and pepper to taste (around ½ tsp. salt and ¼ tsp. pepper).
    Lay sausage pieces over the vegetables. (If grilling, you will want to place the sausages directly on the grill grates.)
    Broil on rack that is 4-5 inches from heat until sausage is browned and vegetables begin to soften (10 minutes). (Grilling time and method will vary depending on the pans you have and type of grill.)
    Turn sausage pieces and any vegetable pieces that start to blacken and continue to broil until sausages are just cooked through and vegetables are softened (6-8 minutes); you may need to remove sausages before vegetables if they begin to dry out.

    Chop enough fennel fronds, if you have any, to make ¼ cup.
    Spoon vegetables and sausage onto large platter or large shallow serving bowl, then sprinkled with chopped fennel fronds.

    Note: If you do double the recipe, make certain to use two “jellyroll” pans for cooking. Two 10x15 jellyroll pans fit side by side under my broiler. If your broiler is not large enough, you will have to do two batches. You do not want to stack the vegetables too deeply or they will not be cooked through.

  • Lamb Loin with Carrot Risotto, Beet Purée & Butternut Squash

    Printer Friendly Recipe

    Serves: 4

    Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
     

    For the Lamb:

    8 ea.

    Lamb loins - small cut, bone in,
    2 cups Red wine
    1 cup Dry sherry
    3 sprigs Sage
    1½ cups Beef stock
    ¼ lb. Butter, cubed
    2 Tbsp. Shallot - minced
      Salt & pepper to taste


    Heat a large sauté pan over high heat. Pre-heat oven to 300°F. Season lamb with salt and pepper. When pan is very hot, quickly sear all sides of the lamb. Place on a baking sheet and put it into pre-heated oven and roast for 15-20 minutes (or until cooked to your preference). Deglaze the pan with the red wine and sherry. Add the stock, shallots and sage. Over high heat reduce the sauce by 1/3. Whisk in the cold butter, 1-2 cubes at a time. Reduce the heat to low to keep the sauce warm until service.

    For the Roasted Beet Purée:

    4 ea. Beets, medium- stems removed
      Olive oil as needed
      Salt & pepper to taste
    1 cup Port wine
    ¼ cup Dried cherries
    2 ea. Garlic cloves - minced


    Preheat oven to 375°F. Make four foil cups, each one large enough to hold one beet. Pour a little olive oil in each cup and season with salt and pepper. Put one beet in each cup and close the cup, wrapping each beet in foil. Place beets on a baking sheet and place in preheated oven. Roast about 20-30 minutes, until cooked through. While the beets are roasting, combine the cherries and port wine. When the beets are done, roughly rub under running water to remove the skins. Combine all ingredients in a blender and purée. Add water as needed. The consistency should be like apple sauce.

    For the Butternut Squash:

    2 ea.

    Butternut squash, large
    ¼ lb. Butter
    ¼ cup Brown sugar


    Preheat oven to 350°F. Cut the squash in half, lengthwise & remove the seeds with a spoon. Fill one half of each squash with equal amounts of butter & brown sugar. Poke several holes into the neck portion of each squash. Reassemble the squash and wrap in foil. Bake on a baking sheet for approximately 30 minutes, or until tender. Remove from oven and scoop the cooked squash out of the skins & reserve any excess liquid. Thoroughly mix the squash meat, butter and reserved liquid in a medium bowl. Plate & serve.

    For the Carrot Risotto:

    1 ea.

    Carrot, medium - finely diced
    2 cups Arborio rice
    1 Tbsp. Shallot - minced
    1 oz. Olive oil
    6 cups Beef stock
      Salt & pepper to taste


    Heat the olive oil over medium heat. After the oil is heated, add the shallots and sauté until an aroma is apparent. Add the rice and sauté until a nutty aroma becomes apparent. Add 2 cups of the stock to the rice and stir frequently with a wooden spoon until almost all of the stock is absorbed. Repeat last Step. Add the carrots and thoroughly combine with the rice. Add the final 2 cups of stock, stir frequently until rice is al dente.

    The Joseph Phelps Vineyards Cabernet Sauvignon has a perfect balance of structure and fruit with silky tannins that wrap everything together in a neat package. The lamb and risotto in this dish are wonderful tie- ins with the earthy and structured fruit from our Banca Dorada Vineyard in Rutherford, while the sweetness of the butternut squash and the cherries in the beets elevate the fruitiness that is contributed by our Las Rocas Vineyards in the Stags Leap District. All in all, the food and wine harmonize wonderfully, creating an orchestra of flavors on the palate!


    Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

  • Lamb Stew with Spring Vegetables

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    Recipe by Stephen Pavy

    Serves: 6

    Serve with
    Joseph Phelps Vineyards Napa Valley Syrah
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia

    6 Fresh parsley sprigs
    2 Fresh thyme sprigs
    2 Fresh rosemary sprigs
    2 Turkish bay leaves
    3 lbs. Boneless lamb shoulder, trimmed of excess fat
    3 Tbsp. Olive oil
    1 Large onion, finely chopped
    4 Garlic cloves, finely chopped
    1 ½ cups Dry white wine
    2 ½ cups Low-sodium chicken stock or broth
    1 tsp. Salt, plus more to taste
    ½ tsp. Black pepper, plus more to taste
    10 oz. Pearl onions
    ½ lb. Baby turnips, trimmed and halved lengthwise if large
    ½ lb. Baby carrots, peeled, trimmed, and halved lengthwise if large
    ½ lb. Baby zucchini, trimmed and halved lengthwise
    ½ lb. Sugar snap peas, trimmed
    2 Tbsp. Unsalted butter, softened
    3 Tbsp. All-purpose flour


    Preheat oven to 325° F.

    Pat lamb dry, then cut into 1 ½-inch pieces and season with salt and pepper. Heat olive oil in a 6 to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.

    Add chopped onion and garlic to pot and sauté over moderately high heat, stirring, until onion is golden, about 6 minutes. Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated in bowl and add herbs.

    Braise lamb, covered, in middle of oven until tender, about 1 ½ hours. Stir in salt and pepper.

    While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water). Remove onions and peel.

    Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 ½ minutes for sugar snaps. Transfer vegetables as they are cooked with a slotted spoon to ice water and when all are cooked, drain vegetables in a colander.

    Stir together butter and flour in a small bowl to form a paste. Remove herbs from braised lamb and bring to a simmer on stovetop. Whisk in enough of the butter/flour mixture, bit by bit, to thicken to desired consistency, then simmer about 2 minutes. Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes. Season with additional salt and pepper to taste.

    Lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before adding butter/flour paste and vegetables.
    . Vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.
  • Lemon Bread Pudding with Raspberry Sauce

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    Recipe by Stephen Pavy

    Serves 12

    Serve with Joseph Phelps Vineyards Eisrébe

    Several Hints:

    The lemon curd can be made days or even weeks ahead of time.

    The raspberry sauce can be made ahead of time as well.

    The bread may be sliced and toasted a day or so ahead of time. This allows you to make the curd and the bread before the day of the party and to spend about 5 minutes assembling the bread pudding before guests arrive, just in time to let it stand 1 hour before baking. I always like to have the bread pudding baking during dinner: I love the aroma of it wafting out of the kitchen during the meal.

    Overall preparation time: 35 minutes
    Standing time before cooking: 1 hour
    Cooking time: 45 minutes

    For the Lemon Curd (yields two cups):
    3 large whole eggs plus 1 yolk
    1 cup Granulated sugar
    ¼ lb. (1 stick) unsalted butter, cut into pieces
    Finely grated rind of 2 large lemons
    1/3 cup Lemon juice

    For the Pudding:
    1 loaf (8 oz.) french bread
    10 large  Eggs
    1 ¼ cup Granulated sugar
    1 qt. Whole milk
    ¼ tsp. Salt
    1 ½ tsp. Vanilla extract
    2/3 cup Golden raisins

    To make the lemon curd, in the top of a large double boiler beat the whole eggs, egg yolk and sugar to mix. Add the butter, lemon rind, and lemon juice. Place over hot water on moderate heat. Cook uncovered, stirring frequently with a rubber spatula, for 15 to 20 minutes until the mixture is as thick as soft mayonnaise. It should register 180°F on a candy thermometer.

    Remove the top of the double boiler and set aside to cool, stirring occasionally to keep smooth.

    When cool, transfer the curd to a jar, or just cover, and refrigerate for a few hours or longer. It will keep for several weeks.

    To make the bread pudding, butter a shallow, oblong 2 1/2 to 3 quart baking dish and set it aside. Heat the oven to 350°F.

    Slice the bread into pieces about 1/2" thick. Place the bread on cookie sheets and bake for 10 to 15 minutes to dry out the bread but do not brown. Turn the slices over when one side is done. Set aside to cool.

    In a large bowl, beat the eggs and 1 cup of the sugar. Reserve the remaining 1/4 cup sugar. Beat in the milk, salt, and vanilla. Set aside.

    In the bottom of the buttered baking dish, place a layer of the bread slices. Each slice should butt up against another. Spread a generous layer of the cold lemon curd over the bread slices. You should use about 1/2 of the curd on this bottom layer of bread. Sprinkle 1/3 cup of the raisins between the slices. Make a second layer of the bread. (You may have a few extra slices of bread that you will not use depending on the size of your pan.) Place these slices at right angles to the first slices to cover all 'holes'. Sprinkle the remaining raisins between the slices and spread the remaining curd over the top.

    Now pour the egg and milk mixture very slowly over all of the top. Don't pour too quickly or you will mix up the layers you have just carefully constructed. With a bulb baster, baste the liquids over the top a few times to make sure the bread is completely saturated with the egg and milk mixture.

    Let stand at room temperature for 1 hour.

    Before baking, adjust an oven rack 1/3 down from the top, and heat the oven to 350°F. Heat water on the stove for the bath (read below).

    Sprinkle the reserved 1/4 cup sugar evenly over the top of the pudding.

    Place the baking dish in a larger, shallow pan. Place the nested pans in the oven, then pour the hot water into the larger, shallow pan to about half the depth of the baking dish that contains the bread pudding.

    Bake for about 45 minutes until the top is golden and a small, sharp knife gently inserted in the pudding comes out just barely clean. If necessary, place the baking dish under the broiler for a few seconds to brown the top just a little bit. I like this last step a lot - it makes the pudding look great and gives the pudding some additional texture.

    If possible serve the pudding right away. You can serve the pudding at any temperature, but I prefer it right after it comes out of the oven.

    Raspberry Sauce:

    I will give two recipes here. One is if you can get fresh raspberries; the other if you cannot.

    Fresh Raspberry Sauce:
    2 pints Fresh raspberries, mash up a bit (save some fresh raspberries for garnish)
    1 cup Water
    1 cup Sugar

    Combine all ingredients and bring to a boil. Reduce heat and simmer until all ingredients are blended.

    Strain through a wide but fine strainer to remove the seeds. Refrigerate and serve the sauce cold or at room temperature.

    Sauce can be made ahead of time.

    Raspberry Sauce (from frozen packages):
    3 pkgs. 3 packages (10 oz. ea.) frozen raspberries in syrup, thawed
    1/3 cup Sugar
    3-4 tsp. Grand Marnier Liqueur

    Drain 1 1/2 packages raspberries and discard juice. Retain juice from other 1 1/2 packages. Puree fruit, juice, sugar, and liqueur in food processor or blender. Strain puree to remove seeds. Chill until ready to use. Serve cold or at room temperature.

    To serve the Pudding:
    Use wide, flat dessert plates. Spoon or pour the raspberry sauce onto each plate and tilt the plate to run the sauce toward the rim. With a small, sharp knife, cut the pudding into squares and with a pancake turner or a pie server place a portion of the pudding on each plate.

    If possible, place a few fresh raspberries on each plate, and a few fresh mint leaves. You may even add a teaspoon of fresh whipped cream to the plate: place a dollop in the sauce alongside the pudding and then with a knife or the side of a fork, pull 'curved lines' of the whipped cream into the sauce.

  • Marinated Scallop Salad with Fresh Pear

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    Serves: 4

    Serve with Freestone Vineyards Chardonnay

    For the Scallops:

    2 lbs.

    Scallops

    Marinade:

    1 tsp. Red pepper flakes
    1 tsp. Ground cumin
    1 tsp. Ground coriander
    4 Tbsp. Olive oil
      Salt and pepper, to taste


    Prepare marinade, add scallops and let sit in refrigerator for 1 – 2 hours.

    For the Dressing:

    ¼ ea.

    Asian Pear
    1 ea. chopped shallot
    2 tsp. Dijon mustard
    2 tsp. sugar
    ½ cup olive oil
      Salt and pepper, to taste


    Add all ingredients to blender, slowly drizzling in olive oil as machine is running.  Can be prepared 3 days ahead and stored in the refrigerator.

    For the Salad:

    1½ cups

    Watercress
    1½ cups Arugula
    1 ea. Asian pear, cored and sliced
    1 ea. Lime, juiced
      Crumbled goat cheese to taste
      Salt and pepper, to taste


    To Serve:

    Place scallops in a very hot skillet and cook approximately 2 minutes on each side until golden (be careful not to overcook as scallops will become rubbery). Remove scallops and deglaze pan with a touch of Freestone Chardonnay.  Add the sliced pear to the skillet for no more than 10 seconds.

    Place a mound of greens & pear slices on plate and surround with 4 - 5 scallops. Drizzle dressing around plate and over salad then ½ tsp. of the lime juice.  Top with crumbled goat cheese.

  • Mashed Potatoes with Roasted Garlic

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    Recipe by Stephen Pavy

    Serves: 12

    Serve with Joseph Phelps Vineyards Cabernet Sauvignon

    Note: I recommend getting locally grown potatoes at your local farmers market, if possible. For instance, Tommy Boy potatoes are available in many locations. Do not get “waxy” boiling potatoes but get ones that are recommended for baking or mashing. If you are desperate, get Idaho bakers at the supermarket.

    6 lbs.

    Potatoes, peeled and quartered

    2

    Large heads of garlic

    2 Tbsp. Olive oil
    1 stick Unsalted butter, 1/2 cup melted
    1 tsp. Kosher salt
    ½ cup Heavy cream, plus more as needed
      Freshly ground sea salt to taste
      Freshly ground black pepper to taste


    Preheat oven to 400°F.

    Separate cloves in the garlic heads but DO NOT PEEL.  Toss unpeeled cloves in small bowl with 2 Tbsp. olive oil.  Wrap cloves in aluminum foil.  Bake for 25 minutes.  Allow garlic to cool, then squeeze roasted garlic from the outer covering.  Purée roasted garlic with ½ cup heavy cream.

    Place potatoes in pot with enough cold water to comfortably cover.  Bring water to the boil.  Reduce heat to simmer, add ¾ tsp. kosher salt and cover pot.  Simmer for 15- 20 minutes (fresh potatoes require less cooking time).  Test with fork before removing from heat.  Drain potatoes, and return to empty cooking pot.

    Add ½ cup melted butter to potatoes.  Mash butter and potatoes with hand-held potato masher in the pot used for cooking (do not use cuisinart for potatoes!!). Blend in garlic purée by hand using potato masher or heavy wooden spoon.  Add sea salt and pepper to taste (be patient and careful – potatoes can take a lot of salt).  Add cream if needed to achieve desired consistency. 

    Potatoes may be made ahead of time.  When preparing for serving, put in a heavy-bottomed cooking pot and re-heat, stirring to prevent sticking or burning and using more cream if needed.  Using a double-boiler is even better, but takes more time and if stirred too much, it may make the potatoes starchy.
  • Mediterranean Pizza

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    Chef Richard Warkel

    Serve with Joseph Phelps Vineyards Cabernet Sauvignon
    For the dough
    (best made one day ahead):
    Mix together:

    1¼ cups

    Warm water

    1 Packet

    Dry yeast

    2 Tbsp.

    Cold vegetable shortening, cut into bits

    pinch

    Sugar
    Mix separately:

    1 tsp.

    Salt

    3-¼ cup

    Flour

    1 cup

    Cold water

    3 tsp.

    Olive oil

    Combine yeast and flour mixtures in a mixer until the dough forms a ball.  Cover with a damp cloth, set in a warm place and let rise for 30 minutes.  Punch down, divide into four equal parts and let rise again (preferably overnight).

    Toppings:
    Basil pesto
    Mozzarella cheese, shredded
    Fontina cheese, shredded
    Kalamata olives, pitted
    Red bell peppers, roasted and cut into strips
    Roasted tomatoes
    Caramelized onions
    Feta cheese, crumbled
    Fresh basil, chiffonade

    Preheat oven to 500°F with a pizza stone or an upside down cookie sheet inside.

    Roll out the dough to 1/4” thickness.  Brush lightly with pesto and add mozzarella and fontina cheeses (lightly).  Add Kalamata olives, peppers, tomatoes and onions.  Place on pre-heated pizza stone or cookie sheet.  Bake 8 minutes or until crust is golden.  Remove from oven, sprinkle feta and basil over the top and serve.
  • Mesclun Salad with Strawberries, Goat Cheese and Walnuts Toasted Pita Chips with Oregano and Sea Salt

    Printer Friendly Recipe

    Serves: 4

    Serve with Fog Dog Pinot Noir

    For the Salad:

    6 cups

    Mesclun (mixed lettuces)
    ½ pint Strawberries, rinsed, hulled, and quartered
    ½ cup Toasted walnut halves
    ½ cup Mild fresh goat cheese, crumbled
    ¼ cup Red onion, thinly sliced
    1 Tbsp. Sherry vinegar
    1½ tsp. Fresh lemon juice
    1 tsp. Minced shallots
    1 tsp. Granulated sugar
    2 Tbsp. Canola oil
    2 tsp. Walnut oil
      Salt and freshly ground black pepper to taste

    For the dressing, whisk together vinegar, lemon juice, shallots, sugar, salt and pepper, to taste. Add oils in a slow stream, continuously whisking until combined. Toss together the mesclun, strawberries, walnuts, red onions and dressing. Divide salad among plates and dot with crumbled goat cheese.

    For the Pita Chips:

    6 ea.

    Whole wheat pitas
    4 Tbsp. Joseph Phelps Extra Virgin Olive Oil
    1 tsp. Dried oregano
      Coarsely ground grey sea salt
      Pinch of freshly ground black pepper


    Preheat oven to 400°F. Cut each pita in half and then into 8 wedges. Arrange on
    a large baking sheet. Drizzle olive oil over pita wedges. Toss and spread out evenly. Sprinkle with the oregano, salt and pepper. Bake for 8 to 11 minutes, or until toasted and golden in color.

  • Mixed Green Salad with Cilantro Crème Fraiche Dressing


    Chef Allie Wolfe Phelps

    This zesty salad will be a welcome addition at your next al fresco dinner party or family barbecue, and pairs beautifully with the Joseph Phelps Chardonnay, Freestone Vineyards.  The tang of the dressing paired with the crunchiness of the raw vegetables makes for a wonderfully bright and fresh first course.  This dressing also makes for a fantastic dip for a crudité platter.

    Makes 6-8 appetizer sized portions

    Printer Friendly Recipe

    Ingredients:

    Dressing:
    ·         1 shallot
    ·         2 limes, zest from 1
    ·         ¼ cup olive oil
    ·         I bunch cilantro, leaves only
    ·         8 ounces crème fraiche
    ·         1 ripe avocado, cubed
    ·         ½ tsp kosher salt
    ·         ½ teaspoon lemon pepper

    Salad:
    ·         ½ cup raw almonds
    ·         Olive oil
    ·         1 teaspoon kosher salt
    ·         2 bunches frisee, washed and spun dry
    ·         1 bunch red leaf or romaine lettuce, washed and spun dry
    ·         1 bunch flat leaf parsley
    ·         ½ cup dried apricots
    ·         1 bunch small carrots
    ·         1 bunch radishes

    Instructions:

    For the dressing:

    1. Finely mince the shallot, and place in a small bowl.  Remove the zest from one of the limes and add it to the shallot.  Then juice both limes and add it to the shallot/zest mixture.  Allow the shallots to mascerate in the lime juice for ten minutes.

    2. Meanwhile, pluck the cilantro leaves from their stems and place all of the leaves in the bowl of a blender or food processor, and pour in the olive oil.  Pulse until the cilantro is incorporated into the olive oil.  Next, add the avocado, salt, lemon pepper and olive oil. Pulse the mixture until smooth.  Pour the mixture into a small mixing bowl, and stir in the crème fraiche, shallot, lime juice and zest.  Taste for seasoning, and refrigerate until ready to use.

    For the salad:

    1. Preheat oven to 375 degrees.  Turn the almonds onto an ungreased cookie sheet, and toast them for 8-10 minutes, until they are lightly toasted.  As soon as they come out of the oven, place them in a small bowl, and toss them with a small amount of olive oil and kosher salt to taste.  Once the almonds have cooled, give them a rough chop and set them aside.

    2. Trim the root ends of all three bunches of lettuce, and tear the leaves into bite-sized pieces.  Add to a large salad bowl.

    3. Pluck the leaves off the parsley stems, and add them whole into the bowl of torn lettuce.

    4. Next, use a mandolin or chefs knife to cut the carrots and radishes into very thin coins.  Add these to a separate bowl.  Cut the dried apricots into thin slivers and add to the same bowl.

    5. When you’re ready to serve the salad, toss the greens mixture with a small amount of dressing and a pinch of salt.  Next dress the bowl of carrots, radishes and apricots.  Mound a small amount of the greens on a chilled salad plate, and scatter a portion of the carrot & radish coins and apricot slivers on top.  Finally, garnish with a sprinkling of the chopped almonds and serve.

  • Mixed Green Salad with Creamy Garlic Dressing

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    Recipe by Stephen Pavy

    Serves: 12

    Serve with Fogdog Chardonnay

    8 qts.

    Mixed salad greens (visit your local farmer’s market for the freshest seasonal greens)
    ½ cup

    Extra virgin olive oil

    ¼ cup Sour cream
    2 Tbsp. White wine vinegar
    2 Tbsp. Freshly squeezed lemon juice
    4 tsp. Dijon style prepared mustard
    2 Small garlic cloves, minced
    ½ tsp. Salt
    ¼ tsp. Freshly ground black pepper


    Place all ingredients in a hand blender and blend until emulsified (alternately, you can mash the garlic and salt together in a mortar and pestle until garlic is pasty, then whisk in other ingredients).

    To keep greens fresh, toss only ½ of the greens with ½ cup of the dressing just when first guests arrive. As salad bowl empties, add some or all of remaining greens and toss with ¼ cup dressing for each two quarts of greens.

  • Moussaka

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    Recipe by Stephen Pavy

    This dish serves 8-10. It should be made in advance, and in fact it is better if made a day in advance and re-heated. It can be served hot or at room temperature.

    This is a wonderful dish with our Joseph Phelps Vineyards Insignia
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    Ingredients
     

    3 Medium sized eggplant
      Olive oil for brushing eggplant
    4 Tbsp. Butter (unsalted)
    3 Large onions, coarsely chopped (I used Copra onions from my local farmer’s market.)
    2 lbs. Ground lamb
    3 Tbsp. Tomato paste (I use Amore Italian tomato paste; it is double concentrated and comes in a tube.)
    ½ cup Red wine
    ½ cup Chopped parsley
    ¼ tsp. Freshly ground cinnamon – I keep sticks on hand and grind when needed.
      Salt (to taste)
      Freshly ground pepper (to taste)
    1 quart Milk
    6 Tbsp. Flour
    8 Tbsp. Butter (unsalted)
    4 Eggs, beaten until frothy
      Freshly grated nutmeg (to taste)
    2 cups Ricotta cheese (Our local Bellwether ricotta is very fresh!)
    1 cup Fine bread crumbs (I buy Crostini from our market; already toasted with olive oil, but no herbs; then I put them in a bag and use a rolling pin to make bread crumbs)
    1 cup Freshly grated Parmigiano-Reggiano cheese (Do not use domestic! Use the real stuff!)

    Preparing the eggplant
    Pre-heat broiler. Peel eggplant and cut into ½" thick round slices. Place eggplant slices on baking sheet(s) and lightly brush top side with olive oil. Place baking sheets 4-5 inches from broiler and broil for about 5 minutes until eggplant is golden to light brown. Turn slices and brush with olive oil. Return to broiler for 3-4 minutes until golden to light brown. Remove from oven and set aside.

    Preparing the meat sauce
    Heat butter in large skillet or suitable cooking pot. Sauté onions until golden. Add ground lamb and cook for about 10 minutes until meat has lost its color. Add tomato paste, wine, parsley, cinnamon, salt and pepper (salt and pepper to taste). Simmer mixture over low heat, stirring frequently for 15-20 minutes and correcting seasonings.

    Pre-heat oven to 375°F (I use convection-bake setting, which takes less time than with an oven that does not have such a setting.)

    Preparing white sauce
    Bring milk to near boiling in a sauce pan. Melt 8 Tbsp. butter in sauce pan and then blend in flour, stirring with wire whisk to blend; cook the flour for about 1 minute. Add hot milk gradually to butter/flour mixture, stirring constantly. When the mixture is thickened and smooth, remove from the heat and add ricotta cheese and nutmeg, blending well. When mixture has cooled somewhat, add the beaten eggs.

    Final steps
    With olive oil, brush an 11 x 16" pan or oven proof casserole of comparable size. Sprinkle bottom of pan/casserole with a light layer of bread crumbs. Arrange a layer of eggplant (½ of slices); lightly salt and pepper eggplant layer. Spoon half of meat sauce over eggplant. Sprinkle ½ of remaining bread crumbs and ½ of Parmesan cheese over layer. Repeat sequence one more time until eggplant, meat sauce, bread crumbs and parmesan are used up. Pour the ricotta white sauce over the top. Bake 45-60 minutes, or until top is golden.

  • Mushroom Risotto

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: 4 (Main portions)
    Serves: 8 (as a first course or side)

    Serve with Fogdog Pinot Noir

    3 Tbsp.

    Unsalted butter
    4 oz. Shiitake or other wild mushrooms, stems removed, sliced (about 2 cups)
    4 oz. Brown crimini and/or Portobello mushrooms, stems removed, sliced (about 2 cups)
      Salt and freshly ground pepper
    ¼ cup Mascarpone cheese or heavy cream
    ¼ cup Grated Parmesan cheese
    1 Tbsp. chopped fresh parsley


    This is one of my favorite recipes.  Use a mix of mushrooms.  I like a mix of shiitake, oyster, Portobello, and brown crimini mushrooms.

    Condimenti

    Heat the butter in a small skillet over moderate heat.  When the butter begins to foam, add the mushrooms and cook for 3 - 5 minutes, until mushrooms are soft.  Add salt, pepper to taste.  Turn off the heat and set aside.


    Brodo

    5 cups homemade vegetable or chicken stock, or high-quality store bought.

    Bring the broth to a steady simmer in a saucepan on the top of the stove.


    Soffritto

    2 Tbsp. unsalted butter
    1 Tbsp. olive oil
    1/3 cup finely minced yellow onion

    Heat the butter and oil in a heavy 4 quart casserole over moderate heat.  Add the onion and sauté for 1 to 2 minutes, until it begins to soften, being very careful not to brown the onion.


    Riso

    1 1/2 cups Arborio rice
    1/2 cup dry white wine

    Add the rice to the soffritto when the onion is softened and becoming translucent.  Using a wooden spoon, stir the rice and onion for 1 minute, making sure each grain is well coated and begins to heat up.  Add the wine and stir until it is completely absorbed.  Begin to add the simmering broth, 1/2 cup at a time, stirring frequently.  Wait until each addition is almost completely absorbed before adding the next 1/2 cup.  Reserve about 1/4 cup to add at the end.  Stir frequently to prevent sticking.  This is the art of risotto - stirring enough, but not too much.

    After about 20 minutes, when the rice is tender but still firm, and all of the broth has been added except for the last 1/4 cup, add the reserved broth and the condimenti that was set aside.  Stir, and then add the remaining ingredients: Mascarpone, Parmesan cheeses.  Stir vigorously until the cheeses are melted.  Add most of the parsley and stir.  Save just a bit of the parsley to put on the top of each plate of risotto as a garnish.

    Serve immediately in warmed plates.

  • Onion Gratin

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    Serves: 6

    Serve with Joseph Phelps Vineyards Napa Valley Syrah

    6

    Medium red onions, or equivalent mix of white, red and button onions or shallots - peeled and quartered
      Olive Oil
      Sea salt and freshly ground black pepper
    12 sprigs Fresh thyme, leaves picked
    3 cloves Garlic, peeled and sliced
    1 Medium glass, white wine
    6 Tbsp. Crème fraîche
    2 ¾ oz. Gruyère cheese, grated
    2 ¾ oz. Parmesean cheese, grated

    Preheat oven to 400°F.  Break the onion quarters apart to make little petals.  Place these in an earthenware oven dish.  Drizzle with olive oil and a pinch of salt and pepper, and toss in thyme and garlic.  Mix well, add white wine, cover with a double layer of tinfoil, wrap tightly and place in the preheated oven.  Bake for 45 minutes, then remove the dish from the oven, take the foil off and pop the dish back in the oven for 15 minutes to start caramelizing the onions.  Once the onion is looking lightly golden, stir in crème fraîche and sprinkle with the Gruyère and Parmesan.  Turn oven down to 350°F and let the gratin bake for about 15 minutes or until golden.  Eat immediately or allow to cool and reheat under the broiler before serving.
  • Onion Tart

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    Recipe by Stephen Pavy

    Serves: 6

    Serve with
    Joseph Phelps Vineyards Sauvignon Blanc
    Joseph Phelps Vineyards Cabernet Sauvignon

    Note: Assemble the tart in the morning, cover, and refrigerate. Bake just before you’re ready to serve.

    1 Sheet frozen all-butter puff pastry
    2 Extra-large egg yolks
    ½ lb. Slab applewood smoked bacon
    2 Tbsp. Extra virgin olive oil
    2 cups Sliced young onions, red and white if possible
    1 Tbsp. Thyme leaves
    ½ cup Diagonally sliced young onion tops
    ½ cup Whole milk ricotta, drained if wet
    ¼ cup Crème fraîche
    1/3 lb. Cantal, Gruyère or Comte cheese, thinly sliced
    ½ cup Flat leaf parsley leaves
    ¼ cup Chervil sprigs
    ¼ cup ½ inch snipped chives
      A drizzle super-good extra virgin olive oil
    ½ Lemon, for juicing
      Kosher salt and freshly ground black pepper


    Preheat the oven to 400° F.

    Defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet/cookie sheet (standard size) with rim. Use a paring knife to score a ¼ inch border around the edge of the pastry as a guide. Fold this ¼ inch edge up to make a crust. Make an egg wash by whisking one egg yolk with ½ tsp. water, and brush the egg wash along the border. (You will not need all of the egg wash.) Return the puff pastry to the freezer until you’re ready to use it.

    Slice the bacon into 3/8 inch thick slices. Stack the slices in two piles, then cut the bacon crosswise into 3/8 inch even sided rectangles.

    Heat a large sauté pan over high heat for 2 minutes. Add 1 Tbsp. olive oil, and allow to heat another minute. Add the bacon, and sauté over medium-high heat 4 to 5 minutes, until slightly crisp but still tender. Reduce the heat to low, and toss in the young onions, thyme, and ½ tsp. salt. Stir together a minute or two, until the onions are just wilted. Toss in the onion tops, and remove to a baking sheet or platter to cool.

    Place the ricotta, remaining egg yolk, and remaining Tbsp. olive oil in the bowl of a food processor. Puree until smooth, and transfer to a medium bowl. Gently fold in the crème fraiche and season with 1/8 tsp. salt and a pinch of pepper.

    Spread the ricotta mixture on the puff pastry within the crust. Lay the Cantal over the ricotta, and arrange the bacon-onion mixture on top.

    Bake the tart 20 to 25 minute, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. Lift up the edge of the tart and peek underneath to make sure the crust is cooked through. (If you underbake the tart, it will be soggy.)

    Toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.

    Let the tart cool a few minutes, and serve it on a cutting board at the table. Serve the herb salad in a small pretty bowl.

    To serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.

  • Paella

    Printer Friendly Recipe

    Serves: 6

    Preparation time: 3 to 4 hours

    Serve with Joseph Phelps Vineyards Napa Valley Syrah

    4 ea.

    Chicken thighs, large, skin on                                

    ½ tsp. Kosher salt                
    ¼ tsp. Ground black pepper
    2½ Tbsp. Olive oil
    2 ea. Spicy sausages (Italian or Andouille), cut in ½ -inch slices
    12 ea. Sea scallops, large
    4 ea. Garlic cloves, chopped
    2/3 cup Yellow onions, chopped
    1 1/3 cup Arborio rice
    ½ tsp. Saffron threads
    ½ tsp. Hot paprika
    ¼ tsp. Turmeric
    ½ cup White wine
    1 ¾ cup Chicken stock
    8 oz. Mussels, debearded, and rinsed
    1 ea. Roasted red pepper, large, diced
    3 Tbsp. Parsley, chopped
    ¾ cup Frozen peas
      Parsley for garnish.


    Rub chicken thighs thoroughly with ¼ tsp. salt and pepper. In a nonstick skillet over medium heat, heat ½ Tbsp. olive oil.  Add chicken and cook on both sides until browned.  Remove from pan and place on paper towels. In a large paella pan or skillet, sauté sausage and scallops in remaining Tbsp. olive oil for 3 to 4 minutes, stirring frequently. Add garlic onions and continue to sauté for 3 minutes. Add rice remaining tsp. salt, saffron, paprika, and turmeric and stir to coat thoroughly with oil.  Sauté for 5 minutes.

    Add wine and reduce until liquid has evaporated, stirring occasionally.  Add chicken stock, raise heat slightly, and bring to a boil.  Reduce heat to a simmer and place reserved chicken stock and mussels evenly throughout the pot on top of the rice.  Cover the pot and cook for 17 to 18 minutes, until the chicken is cooked through and the rice is al dente.  Sprinkle roasted peppers, parsley, and peas evenly over the top of the paella.  Cover and continue to cook for 2 or 3 minutes just to warm through.  Season to taste.  Garnish with a sprinkling of parsley.

  • Pan Roasted Duck Breast with Cherry and White Peppercorn Sauce Wild Rice with Toasted Pecans

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    Serves: 4

    Serve with Joseph Phelps Vineyards Napa Syrah

    For the Duck:

    2 - 8oz.

    Muscovy duck breasts
    2 Tbsp. Joseph Phelps Vineyards olive oil
      Kosher salt
      Freshly ground white pepper


    Preheat the oven to 400°F. With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. In a heavy-bottomed oven proof pan, heat olive oil over medium high heat. Place duck breasts, skin side down, in pan and sear for about 6 minutes. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the pan in the oven to roast for 7 to 9 minutes until the duck breasts are medium rare. Remove duck breasts from pan and keep warm. Remove all but 1 Tbsp. of duck fat from roasting pan and reserve roasting pan and 1 Tbsp. duck fat for use in recipe below.

    For the Cherry and White Peppercorn Sauce:

    2 Tbsp.

    Unsalted butter
    1 Tbsp. Yellow onion, minced
    ½ cup Dried cherries
    1 tsp. Coarsely ground white peppercorns
    1 Tbsp. Rendered duck fat (reserved from Duck recipe above)
    1 tsp. Sherry vinegar
    2 ¼ tsp. Cornstarch
    2 Tbsp. Unsulfured molasses
    ½ cup Madeira wine
      Duck or chicken stock


    Melt 1 Tbsp. butter in medium saucepan over low heat. Add the onions and sauté slowly, until soft. Add the dried cherries, molasses, peppercorns and duck stock. Simmer 15 minutes. Blend the cornstarch with ¼ cup of the Madeira. Mix the Madeira/cornstarch blend into the duck sauce and simmer until slightly thickened, 3 to 4 minutes, set aside. Add remaining ¼ cup Madeira to the roasting pan (reserved from Duck recipe above) and combine with 1 Tbsp. of rendered duck fat. Boil rapidly, scraping the brown bits from the bottom of the pan and reduce the wine to 2 Tbsp. Strain the wine reduction into the prepared duck sauce. Add the sherry vinegar to the duck sauce, simmer 1 to 2 minutes then swirl in the remaining 1 Tbsp. of butter. Slice the duck breast into thin slices, arrange on plates, spoon sauce over the duck breast slices.

    For the Wild Rice with Toasted Pecans:

    ½ cup

    Pecan halves, coarsely chopped
    2 Tbsp. Unsalted butter
    1/8 tsp. Kosher salt
    1 Tbsp. Fresh chopped parsley leaves
    1 - 8 oz. package of wild rice
      Chicken stock
      Freshly ground white pepper to taste


    Preheat the oven to 375°F. In a small baking pan toss the pecans with 1 Tbsp. melted butter and salt and toast them in the center of the oven until they are fragrant and crisp, about 10 minutes. Cook the rice according to the package directions, substituting chicken stock for water and adding 1 Tbsp. of melted butter to the stock. When all the liquid has been absorbed, remove from heat and let rest for 5 minutes. Fluff with fork and add the toasted nuts and chopped parsley. Season to taste as necessary.

  • Parsnips, Pearl Onions and Bacon

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    Recipe by Stephen Pavy

    Serves: 16-20

    Serve with Joseph Phelps Vineyards Cabernet Sauvignon

    4 lbs. Parsnips, peeled and cut into ¾ inch pieces diagonally (remove core from large parsnips before chopping into ¾ “ pieces)

    1 lb.

    Bacon, cut into ¼ inch pieces

    2 lbs.

    Fresh pearl onions; frozen if you cannot find them fresh

    1 tsp. Sugar
    1 tsp. Salt
    1 cup Chicken broth
      Minced parsley leaves for garnish


    Cook the bacon in a Dutch oven over medium heat until just crisp (8-10 minutes).  Remove with slotted spoon and drain on paper towels.

    Add pearl onions, parsnips, sugar and salt to pan and increase heat to high.  Sauté, stirring until browned (5 -10 minutes).  Add chicken broth and cook until liquid has largely evaporated, stirring occasionally to keep from sticking or burning.  Add bacon back into parsnips and stir.

    Serve garnished with chopped parsley.
  • Patatas Bravas

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    Recipe by Stephen Pavy

    Serves: 6 as small plates, double recipe for 6 full servings

    Serve with
    Joseph Phelps Vineyards Sauvignon Blanc
    Fogdog Pinot Noir

    This can be part of the appetizers, small portions served “tapas” style, or could be a side to the main dish.

    1 1/3 lbs. Waxy potatoes, peeled and cubed
    3 Tbsp. Olive oil
    1 Onion, finely sliced
    2 Garlic cloves, finely sliced
    pinch dried pepper flakes
    1 tsp. Smoked paprika (pimenton)
    14 oz. Can chopped tomatoes
    pinch sea salt


    Cook potatoes in salted water for 10 minutes, drain.

    Heat 1 Tbsp. olive oil in non-stick frying pan and cook onion until soft.

    Add garlic, pepper flakes, paprika and tomatoes and cook for 10 minutes until somewhat thickened.

    Heat remaining 2 Tbsp. oil in frying pan and fry potatoes over medium heat until golden (about 10 minutes).

    Add sea salt flakes to potatoes.

    Serve sauce over crisped potatoes.
  • Peach Brown Betty

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    Serves: 6

    Serve with Joseph Phelps Vineyards Eisrébe
     

    6 cups

    Coarse bread crumbs, Panko preferred
    8 oz. Fine French butter, cut into 1/8" slices
    5-6 large Peaches, cut into ½" wedges
    2 ½ cups Sugar
    1 tsp. Cinnamon, ground
    ¼ tsp. Allspice, ground
    pinch Nutmeg, ground


    Preheat oven to 375° F. Toast the bread crumbs. Reserve. Combine sugar and spices.

    Butter individual-sized soufflé dishes or other oven-safe dish. Build in layers as follows: bread crumbs (1/2” layer), butter (2-3 slices), peaches (3-4 wedges), spiced sugar (enough to cover the fruit), butter, bread crumbs, butter, peaches, spiced sugar, bread crumbs, butter, spiced sugar. Each dessert should be filled to about 1/8” – ¼” from the rim.

    Note: You can construct these desserts with as many layers as you choose. The important thing to remember is that the bottom layer is bread crumbs, the interior layers of bread crumbs should have butter below and above them, and the top layer of bread crumbs should be topped with some butter and the spiced sugar.

    Transfer the soufflé cups to a cookie sheet. Bake in a 375° F. oven about 25-30 minutes.

    Brown Betties are traditionally served hot with a few spoonfuls of sweet cream. You may serve them without the cream or serve them à la mode.
  • Pear Cardamom Upside-Down Cake

    Recipe by Molly Anderson Sullivan

    Printer Friendly Recipe

    This subtly spiced cake pairs beautifully with Joseph Phelps Eisrébe. Use pears that will hold their shape when baked such as Anjou, Bosc, and French Butter varieties. For a festive garnish, top cake with fresh pomegranate seeds before serving.

    Ingredients:
    ¾ cup unsalted butter, at room temperature
    ½ cup packed light brown sugar
    4 medium or 3 large pears, peeled, cored and sliced ½ inch thick
    1 ½ cups all-purpose flour
    2 teaspoons baking powder
    ¼ teaspoon salt
    ½ teaspoon ground cardamom
    2/3 cup granulated sugar
    1 teaspoon vanilla
    2 eggs
    2/3 cup milk

    Note: To make this recipe in a 9-inch round cake pan instead of a cast-iron skillet, simply make the brown sugar-butter mixture in a saucepan and pour into cake pan before allowing to cool.

    Instructions:
    Preheat oven to 350 degrees F.

    Melt ¼ cup butter in 9-inch cast-iron skillet over medium heat. Add brown sugar. Cook and stir until the sugar is melted and bubbly. Remove pan from heat and cool completely. Arrange pear slices in skillet or cake pan, peeled side down, in a concentric circle.

    Whisk together the flour, baking powder, salt and cardamom. In a stand mixer, or larger bowl with hand mixer, cream remaining ½ cup butter with the granulated sugar. Beat in vanilla. Add eggs, one at a time, while continuing to beat. Alternately add dry ingredients and milk to the butter mixture. Beat until just combined.

    Spread cake batter over pears and bake 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

    Cool in pan for 5 minutes before turning over onto a large plate.

    Serve warm or at room temperature with freshly whipped cream and chilled Eisrébe.

  • Pear Crisp

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    Recipe by Stephen Pavy

    Serves: 4-6

    This should be paired with our Joseph Phelps Vineyards Eisrébe

    May be served with ice cream of your choice. A small dollop of a rich ice cream that has nuts, caramel and dark chocolate will further enhance the wine.

    Topping

    6 Tbsp. Unbleached, all-purpose flour
    ¼ cup Packed light brown sugar (or turbinado sugar)
    ¼ tsp. Ground cinnamon
    ¼ tsp. Ground nutmeg
    ⅛ – ¼ tsp. Salt (depending on whether almonds are salted)
    5 Tbsp. Cold, unsalted butter, cut into ½ inch pieces
    ¾ cup Coarsely chopped almonds

    Filling

    2 ½ lbs. Pears (6-7 medium; the goal is to have 6 cups of prepared fruit)
    ½ tsp. Grated lemon zest
    1 ½ Tbsp. Fresh lemon juice
    ¼ cup Granulated or turbinado sugar

    Prepare topping

    Place flour, sugar, spices, and salt in food processor and process briefly to combine. Add butter and pulse 10 times at 4 seconds a pulse. Add nuts and process again in 4 or 5 one second pulses. Refrigerate the topping while preparing the filling.

    Preheat oven to 375°F.

    Prepare filling

    Peel, quarter and core pears. Cut peeled pears into 1" chunks. Toss pears with zest, lemon juice and sugar. Scrape fruit into 8" square baking pan (or 9" deep-dish pie pan). Distribute filling evenly over the fruit. Bake for 40 minutes.

    Increase oven temperature to 400°F and continue baking until topping turns deep golden brown (about 5 minutes more).

    Serve warm. (The crisp can be made ahead by a few hours and kept at room temperature, then reheated in a warm oven before serving.)

    To double the recipe to serve 8-12, place ingredients in a 13 x 9" baking dish and bake for 55 minutes at 375°F without an increase in temperature at the end.

  • Peppers (Italian Frying, or Dulce Italiano Peppers)

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: 8

    Serve with Joseph Phelps Vineyards Insignia
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    This is a recipe which should be made when you will be spending time in the kitchen. It requires little (but periodic) attention

     

    8 Large red Italian frying peppers (locally, here in California, these are called "Dulce Italianos" or sweet Italian peppers. They are long and about 1 ½" to 2" wide, tapering at the end. They are not hot. Fully ripe, they are red.)
    2 Tbsp. Extra virgin olive oil
      Salt and pepper to taste


    Slice each pepper in half lengthwise. Remove stem (and associated white core) and seeds. Slice each half into thin strips lengthwise. Heat olive oil in 12" skillet over lowest possible setting. Place sliced peppers in skillet and cook for 1 ½ to 2 hours over lowest possible heat. Stir peppers occasionally. Add salt and pepper after 45 minutes.

    May be served warm or at room temperature.

  • Pesto with Trofiette Pasta

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    Recipe by Stephen Pavy

    Serves 6 as a main dish, 12 as a side dish

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc
    Fogdog Pinot Noir

    Easily made ahead of time. Do not assemble until ready to serve, that is, keep pesto, potatoes, haricot verts, and pasta separate until assembly. Easy to double recipe but pesto will need to be done in batches.

    ½ lb. Yukon Gold potatoes, cut into 1/8-inch rounds
      Coarse salt, to taste, plus ½ tsp.
      Leaves from 2 bunches fresh basil
    ¼ cup Pine nuts, toasted, plus crushed pine nuts for garnish
    2 Garlic cloves
    ¼ cup Grated Parmigiano-Reggiano cheese, plus more for garnish
    ½ cup Olive oil, plus more as needed
    1 lb. Trofiette pasta (this is a thin, twisted pasta and looks hand-rolled; other pasta can be substituted, but the thinness and twistiness of this “grabs” the pesto well)
    ½ lb. Haricot verts, trimmed


    Put the potatoes in a pot and add cold water to cover by 2 inches; salt generously. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the potatoes are just tender, 8 to 10 minutes. Drain well and set aside.

    Put the basil, ¼ cup pine nuts, garlic, and ½ tsp. salt in a mortar. Using a pestle, grind with a rotating motion until a paste forms, about 5 minutes. Add the ¼ cup of cheese and continue grinding until well combined. Remove the pestle. Using a wooden spoon, briskly stir the pesto while drizzling in ½ cup olive oil. Adjust the seasonings with salt. Pour a small amount of olive oil on the top of the pesto to keep it from turning color. Set aside. (Pesto can be made in a Cuisinart as well, but the coarseness and complexity of flavors is better if you can use a mortar and pestle.)

    Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. During the last 3 minutes of cooking, add the haricot verts to the boiling pasta. Drain, reserving ¼ cup of the cooking water. (Note: if making ahead of time, cook haricot verts separately and then plunge in ice cold water when finished cooking. Keep separate until assembly.)

    In a large bowl, combine the pasta, haricot verts, potatoes, pesto and the reserved cooking water and toss gently to combine. Garnish with cheese and crushed pine nuts. Serve immediately.
  • Pizza al Formaggio

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    Recipe by Stephen Pavy

    Serves: 8

    Serve with Joseph Phelps Sauvignon Blanc

    1 Tbsp. Active dry yeast
    3 cups All purpose flour plus more for dusting and kneading
    2 Large eggs plus one yolk
    6 Tbsp. Freshly grated Parmigiano-Reggiano
    4 Tbsp. Freshly grated Pecorino Romano
    1 tsp. Crushed black pepper
    ½ tsp. Kosher salt
    2-3 Tbsp. Extra virgin olive oil
    4 oz. Provolone, ½" dice
    3 oz. Gruyère, ½" dice


    Place yeast in small bowl, add ½ cup warm water, mix well and then add 1 cup flour, mixing briefly to form rough dough. Cover with plastic wrap and set in warm place to rise for 1 hour or until doubled.

    Beat 2 eggs in small bowl. Mix in 4 Tbsp. of Parmigiano and all of the Pecorino Romano and the black pepper. Place remaining 2 cups of flour in a large bowl; whisk in salt and make a well in the center. Add 2 Tbsp. of oil and work it into the flour with fingers until mixture is crumbly. Add risen yeast mixture, the egg mixture and ½ cup of warm water. Knead briefly to make a soft dough. Cover with inverted bowl for 15 minutes. Knead another 2-3 minutes until dough is soft and elastic. Stretch dough into rectangle about 10" x 15". Scatter diced cheeses evenly over surface. Fold 1/3 of dough over (lengthwise), then fold again. Fold short ends over in thirds to make a square. Place into oiled 9" baking dish, fitting dough into dish. Cover loosely with paper towel and set aside to rise until doubled and somewhat over the edge (about 1 hour).

    Preheat oven to 400°F. Beat egg yolk with 1 Tbsp. of water and brush over surface of dough. Sprinkle surface with remaining Parmigiano. Bake 30 minutes, then lower heat to 350°F and bake until golden (30-35 minutes). Remove from pan and let cool on rack at least 30 minutes before cutting (cheese flavor will become more pronounced if bread is kept wrapped for 6 or more hours or overnight).

  • Poached Pears

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    Recipe by Stephen Pavy

    Serve with Joseph Phelps Vineyards Eisrébe

    6 large

    Pears

    2 cups

    Water
    2 cups Chardonnay, sauvignon blanc or other good quality white wine
    1 ½ cups Sugar
    2 Lemons
    2 Tbsp. Pure vanilla extract


    Place water, wine, and sugar in large saucepan and bring to simmer. Peel strips of zest off of the lemons, and add to pan of simmering liquid.

    Squeeze juice from lemons.

    Remove liquid from heat once sugar is completely dissolved and add the lemon juice and vanilla.

    Keep the pan directly beside preparation area. Peel pears and then cut in half. Remove stem and core from pear halves and immediately immerse them in the liquid.

    Place pan back on stove and bring to just below simmer. Note: if the liquid is too hot, the fruit will burst. Maintain heat at just below simmer for 15 minutes or until fruit is tender throughout when pierced by a skewer. Do not overcook in time or heat or pears will become mushy. Remove from heat and keep pears in liquid for at least 30 minutes.

    Pears may be served warm or chilled either with some of their cooking liquid or with cream, custard sauce or crème anglaise. Pears will keep refrigerated in their liquid for several weeks.

  • Poached Salmon with Green Sauce

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    Recipe by Stephen Pavy

    Serves: The size of the salmon determines how many it will serve. I recommend planning on no more than 1/3 pound per person (but the leftovers are also quite yummy).

    Serve with Fogdog Pinot Noir

     

    Fish poacher (strongly recommended - a trimmed 12 pound salmon will be easily accommodated)
    1

    Whole salmon (gutted and cleaned with head and fins removed)

      Olive oil for brushing poacher tray
    1 cup Dry white wine
    2 slices Sweet onion
    2 Turkish bay leaves
      Several sprigs thyme
      Several sprigs flat leaf parsley
    2 tsp. Salt
    10 Peppercorns
    Optional:
    ½ bottle Clam juice


    Brush olive oil over poaching “tray;” this helps prevent the salmon from sticking when you remove it.  Place salmon in poacher.  Add wine and clam juice (if using).  Add cold water to barely cover fish.  Add remainder of ingredients and cover poacher.  Bring liquid in poacher to boiling and then immediately reduce heat to simmer.  Keep poacher covered for 30 minutes then begin checking for doneness. If you have a meat thermometer, you may remove fish when thermometer registers 140°F at deepest part of fish. You may also use a wooden toothpick. If it meets little resistance and comes away clean when inserted into the thickest part of the fish, it is likely done.

    When fish is done, remove poacher from heat and remove fish to a large platter. You may wish to drain liquid from poacher before attempting to lift out the fish.  The fish may be served immediately or it may be cooled at room temperature and then refrigerated for several hours before serving.  Fish may be brought to table directly from the refrigerator (especially advised if the day is warm). 

    Serve with green sauce.
  • Point Reyes Blue Cheese Crostini Appetizers

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    Recipe by Stephen Pavy

    Makes 24 crostini

    Serve with Joseph Phelps Vineyards Viognier

    This is a simple and yet tasty appetizer and a good one to serve when people are arriving at different times. The Point Reyes Blue Cheese is a marvelous blue with a tangy saltiness that comes from the cows grazing on grasslands adjacent to the Pacific Ocean. The Joseph Phelps Vineyards Vigonier pairs well with the cheese, salt, and fruitiness of the appetizer by offering its own rich aromas, creaminess, and solid backbone of acidity.

    Crostini

    24 slices French baguette, about 1/2 inch each
      Good-quality olive oil


    Preheat oven to 350°F. Place the bread slices on a cookie sheet. Brush the slices with olive oil and bake for about 12 minutes or until lightly golden.

    Fig Preserves: Click here. You can make this ahead of time or purchase good-quality fig preserves.

    Point Reyes Blue Cheese Spread

    1/2 cup Point Reyes Blue Cheese. (You may use another blue cheese, but try and find one that has a crumbly and salty character.)
    1/2 cup Mascarpone cheese


    In a food processor puree both cheeses until smooth. Spread about 1/2 tablespoon of the blue cheese on each crostini. Top with 1/2 teaspoon fig preserve.

  • Pork Chops in Red Wine with Brown Rice and Pecans

    Printer Friendly Recipe

    Serves: 6

    Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    For the Pork Chops:

    6 ea.

    Center-cut pork chops, ½" thick
    ½ bottle Red cooking wine
    2 Tbsp. Butter
    ½ cup Half-and-half
    2 tsp. Tarragon, or to taste
    pinch Thyme
    pinch Sage
    pinch Oregano
      Pepper to taste


    Melt 1 tsp. of butter in a skillet. Add pork chops and sprinkle with pepper and tarragon. Brown slowly, turning as necessary. When done, remove pork chops from skillet and hold them in an oven set on low setting. Add red wine to skillet and bring to a boil. Reduce to one cup and add remaining ingredients. Reduce for a few more minutes. Serve with pork chops.

    For the Brown Rice with Pecans:

    1 small

    Onion, diced
    1 tsp. Butter
    1 cup Brown rice
    2½-3 cup Chicken stock
    1 cup Chopped pecans
      Salt and pepper to taste


    Sweat onions in butter. Add rice and sauté briefly. Add pecans. Add stock and seasonings, bring to a simmer. Cover pot and finish in 350°F oven for 45-50 minutes. Drain off excess liquid.

    For the Corn medley:

    1 - 7 oz.

    Package frozen corn
    2 ea. Roma tomatoes, chopped
    ½ small Onion, chopped
    2 tsp. Tarragon, chopped
    2 Tbsp. Butter
    ¼ cup Water


    Sauté all ingredients in butter and water until onions are translucent.

    Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

  • Potato Gratin

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    Recipe by Stephen Pavy

    Serves: 6

    Serve with Freestone Vineyards Chardonnay

    3 lbs. “Boiling” potatoes (preferably from your local farmers market), peeled and thinly sliced

    3 Tbsp.

    Soft butter, plus more for buttering baking dish

    3 cups

    Onion, thinly sliced

    1 ½ cups Coarsely grated Gruyère cheese
    2 cups Poultry stock (fresh is best)
      Salt and freshly ground pepper to taste


    Preheat oven to 375°F.

    Melt 2 Tbsp. butter in frying pan and then add sliced onions, sauté slowly until soft.  Remove from heat.

    Generously butter a 13 x 9 x 2 baking dish.  (I have also made good use of an oval Emile Henry gratin dish – 10 x 16; 3.5 quart capacity for this recipe.)  Distribute one-half of potato slices over the baking dish; season lightly with salt and pepper.  Spread one-half of onions, then one-half of the cheese.  Repeat until ingredients are used up.  Dot the top with 2 Tbsp. butter and then pour in chicken stock. 

    Place dish in lower middle level of the oven and bake until potatoes are tender (about 1 hour).  If any liquid remains, tilt the dish and draw off liquid with a basting bulb.  Boil down drawn off liquid until thickened and then pour over the potatoes and then return the dish to the oven for a few minutes to finish.

  • Potatoes and Sorrel

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    Recipe by Stephen Pavy

    Serves 8

    Serve with
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia

    24 large Sorrel leaves (You must have large ones. If you simply purchase tiny leaves often seen in the herb section of your market, this recipe will not work. If you are not able to find sorrel as described, you can make this recipe without it. It will be much more of a traditional Lyonnaise Potatoes recipe without the sorrel.)
    3 Tbsp. Unsalted butter
    3 lbs. Best quality "waxy" potatoes (if you can find locally grown, do so) such as Yukon Gold or Red Lasota
      Salt and freshly ground pepper to taste
      Freshly grated nutmeg to taste
    2 cups Heavy cream
    1/4 cup Coarsely grated Gruyere cheese
    4 Tbsp. Grated Parmigiano Reggiano cheese


    Coat the inside of a large "gratin" style baking dish with 1 Tbsp. butter.

    Remove center stems from sorrel leaves.
    Coarsely chop sorrel.
    Melt 2 Tbsp. butter in large skillet or sauté pan over medium low heat.
    Add chopped sorrel and stir constantly until all leaves have darkened.
    Add cream, stir in sorrel, and remove from heat.

    Preheat oven to 375°F

    Peel potatoes and thinly slice.
    Distribute half of potatoes over the bottom of the buttered gratin dish.
    Liberally sprinkle potatoes with salt and pepper, and then add a small dusting of nutmeg.
    Pour the cream and sorrel mixture evenly over potato layer.
    Distribute remaining potato slices over the top.
    Repeat salt, pepper, nutmeg .
    Distribute cheeses (Gruyère first, then Parmigiano Reggiano).

    Place dish in oven and bake for about 1 hour checking to see when surface has browned, potatoes are tender, and liquid is nearly gone.

  • Potatoes Mashed with Turnips and Celery Root

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    Recipe by Stephen Pavy

    Serves: 12

    Serve with
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia
    Joseph Phelps Vineyards Napa Valley Syrah


    Note:
    I recommend getting locally grown potatoes at your local Farmers market. For instance, Tommy Boy potatoes are available in many locations. Do not get "waxy" boiling potatoes but get ones that are recommended for baking/mashing. If you are unable to get local potatoes, get Idaho bakers at the supermarket. If you can get the potatoes locally, chances are you will have equal luck with turnips and celery root.

    6 lbs.

    Potatoes, peeled and quartered
    2 Medium turnips (no more than 1 lb. total), peeled and cut into large chunks
    ½ - 1 lb. Celery root, peeled and cut into large chunks
    1 stick (¼ cup) unsalted butter, melted
    1 tsp. Kosher salt
    Freshly ground sea salt to taste
    Freshly ground black pepper to taste
    Heavy cream, as needed


    Place turnips and celery root in medium pan with water to comfortably cover vegetables. Bring water to the boil. Reduce heat to simmer, add 1/2 tsp. kosher salt and cover pot. Simmer for 15 - 20 minutes. Test with fork before removing from heat. Drain vegetables, and place in food processor. Process vegetables, adding cream as needed to get desired consistency.

    Place potatoes in pot with enough cold water to comfortably cover. Bring water to the boil. Reduce heat to simmer, add 1/2 tsp. kosher salt, and cover pot. Simmer for 15 - 20 minutes. (Fresh potatoes require less cooking time.) Test with fork before removing from heat. Drain potatoes, and return to empty cooking pot. Add 1/4 cup melted butter to potatoes. Mash butter and potatoes with hand-held potato masher in the pot used for cooking. (Do not use food processor for potatoes!! It makes them starchy.)

    Blend in turnip/celery root purée with potatoes, using potato masher and/or heavy wooden spoon. Add sea salt and pepper to taste. (Be patient and careful - potatoes can take a lot of salt. This is where fresh, locally grown potatoes show off. More flavor with less spice correction.) Add cream if needed to achieve desired consistency.

    Potatoes may be made ahead of time, kept in heavy-bottomed cooking pot and re-heated, stirring to prevent sticking/burning and using more cream if needed. You may even re-heat in a double-broiler but this takes added time.

  • Pumpkin Cheesecake with an Amaretti Cookie Graham Cracker Crust


    Printer Friendly Recipe

    Chef Allie Wolfe Phelps

    Makes one 11” Cheesecake

    This festive holiday dessert pairs wonderfully with the 2012 Joseph Phelps Eisrébe.  The amaretto flavored crust mingles with the apricot and honey notes, and the mellow spices of the filling are complimented by the luscious concentrated flavors of the wine. Amaretti cookies can be found in specialty Italian delicatessens and bakeries, and are individually packaged in beautiful, brightly colored wrapping.  This is the perfect Fall dessert to enjoy throughout the holiday season.


    For the crust:
    2 cups graham cracker crumbs
    (10) Individually wrapped amaretti cookies (or the equivalent of 2 cups of amaretti cookie crumbs)
    3 ounces Tubinado sugar
    1 teaspoon ground cinnamon
    2 sticks melted salted butter

    For the filling:
    24 ounces cream cheese, at room temperature
    1 (15-ounce) can pure pumpkin
    3 eggs plus 1 egg yolk
    ¼ cup sour cream
    1 ½ cups sugar
    1 teaspoon ground cinnamon
    ½ teaspoon fresh ground nutmeg
    ¼ teaspoon ground cloves
    3 tablespoons all-purpose flour
    2 teaspoons vanilla extract

    Instructions:

    Preheat oven to 350 degrees F.

    For crust:
    1.      If you haven’t already done so, pulverize the cookies and graham crackers using a food processor (you can also place the cookies and crackers in a Ziploc bag, and crush them into crumbs by whacking them with a large wooden spoon).
    2.      In medium bowl, combine crumbs, sugar and cinnamon.
    3.      Add melted butter, and use your hands to evenly saturate the crumbs with the butter.
    4.      Empty into an 11” springform pan.  Use your fingers to press the crust down and up along the sides, creating a shell for the filling.
    5.      Place the pan in the refrigerator until you’re ready to pour in the filling.

    For filling:
    1.      Using a stand mixer or handheld electric mixer, beat cream cheese until smooth.
    2.      With the mixer running on low, add the pumpkin, eggs, egg yolk, sour cream, sugar and spices.
    3.      Add the flour and vanilla. Mix on medium-high until airy and well combined.
    4.      Pour the filling into crust.
    5.      Spread out evenly and place the springform pan on a sided cookie sheet or casserole lined with parchment paper (some of the butter might seep out of the pan during the baking process).
    6.      Place in the oven and bake for for 1 hour and 15 minutes, or until the cheesecake jiggles slightly in the middle.  You may need to continue to bake a little longer.
    7.      Remove from the oven, and cool on a rack for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
    8.      For service, carefully remove the outside of the springform pan.  Cut the cheesecake into wedges and serve with whipped cream.  Enjoy!

  • Pumpkin Soup with Creamy Roquefort

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    Serves: 12 - 16

    Serve with Joseph Phelps Vineyards Viognier

    9 lbs.

    Pumpkin (or butternut squash) to make 10 cups of cooked pumpkin
    3 Tbsp. Olive oil

    4 ounces

    Sliced prosciutto or lean pancetta, shredded (can also use diced turkey bacon)

    ½ cup

    Minced shallot

    2 Tbsp.

    Sugar

    ½ tsp.

    Freshly grated nutmeg

    6 cups Water
    2 Tbsp. Unsalted butter
    5 oz. Roquefort cheese, crumbled
      Salt and freshly ground black pepper


    Optional croutons

    2 cup diced, dense country bread, tossed with olive oil and salt and toasted in a 350°F oven for 12-15 minutes until golden.

    Preheat oven to 400°F.

    Cut pumpkin in half and scoop out seeds.  Place halves in a large pot with a lid.  (Large enough to hold both halves skin side down or on their sides; it is likely that you will have to do these one half at a time). Add ½ inch of water to the pot.  Cover pot and place in oven for 60-75 minutes until pumpkin is tender.  Remove from oven and allow to cool.  Scoop out flesh and set aside.

    Heat 3 Tbsp. olive oil over medium heat until shimmering.  If using turkey bacon or pancetta, sauté until crisp; if using prosciutto, add with shallots.  Add shallots and sauté until soft.  Add pumpkin to pot along with 6 cups of water and sugar, salt, pepper and nutmeg.  Bring to a boil and cook at a simmer until everything is tender (20 minutes).

    Using immersion blender, puree until smooth.

    Add crème fraîche (or cream), butter, and cheese to the last batch of soup in the blender, and puree until velvety.  This makes a very thick soup. If you want to thin with more water, you may do so.

    Reheat the soup, and season with additional salt and pepper to taste.

    Ladle the soup into warm bowls. 

    Optional Top each portion with the toasted croutons.

  • Rack of Lamb

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: 6

    Serve with Freestone Vineyards Pinot Noir

     two

    Racks of lamb, fully trimmed

    1 clove

    Garlic, minced

    ½ tsp. Salt
    1 ½ tsp. Chopped fresh thyme leaves (or ½ tsp dried thyme if fresh not available)
    3 Tbsp. Dijon mustard
    4 Tbsp. Extra virgin olive oil
    ½ cup Bread crumbs
    4 Tbsp. Melted butter


    Score the tops of the racks lightly, making crisscross knife slashes in the fat covering.  Mash garlic and salt together in small bowl, then mash in thyme.  Beat in mustard and oil.  (Alternately, if you have a hand blender, you can simply place garlic, salt, thyme, mustard and olive oil in a suitable container and blend all together.  I prefer the texture of the hand-mashed mixture.)

    Paint the mixture over the tops and meaty ends of the racks.  Set racks meat side up on an oiled roasting pan and fold a strip of aluminum foil over the ends of the rack to keep them from scorching.  Lamb may be prepared several hours in advance, covered and refrigerated.  Important: bring to room temperature before roasting.

    Preheat oven to 500°F.

    Place lamb in upper middle part of oven and roast for 10 minutes.  Meanwhile, mix bread crumbs with melted butter.  Reduce heat to 400°F.

    Remove lamb from oven, insert meat thermometer and rapidly spread the bread crumbs over the top of each rack.  Return to oven for 15 minutes and then begin checking meat thermometer.  Remove when thermometer reaches 125°f for rosy rare (ideal).  Let lamb rest for only a few minutes before serving.
  • Rib Eye Steaks with Demi-Glace and White Bean Purée

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    Preparation time: one to two hours

    Serves: 4

    Serve with Joseph Phelps Vineyards Napa Valley Syrah

     

    For the Steaks:

    4 ea. 6 oz.

    Rib eye steaks
    4 cups Balsamic vinegar
    3 ea. Garlic cloves, chopped
    ¼ bunch Sage, chopped
    ¼ bunch Oregano, chopped
    ¼ bunch Thyme
    ¼ bunch Tarragon


    Combine the balsamic vinegar, garlic, and herbs 24 hours before service. One hour before cooking pour over the steaks and let them marinate, turning them every 15 minutes. Remove steaks from marinade and grill over medium heat until desired doneness, about ten to fifteen minutes. Strain and reserve the extra marinade.

    For the Demi-Glace:

    20 oz.

    Good demi-glace
    2 ea. Garlic cloves, chopped
    3 ea. Leaves of sage, chopped
    3 ea. Leaves of oregano, chopped
    3 ea. Leaves of thyme, chopped
    3 ea. Leaves of tarragon, chopped
      Reserved marinade from above
    1 Tbsp. Olive oil
      Salt and pepper to taste


    In a medium saucepot heat the olive oil over medium heat. After a few minutes add the garlic; after an aroma develops add the herbs, demi-glace and reserved marinade. Allow to simmer for 10 minutes. Remove from heat and strain through a fine sieve. Season the sauce to taste with salt and pepper and serve over the steaks.

    For the White Bean Purée:

    1 lb.

    White beans
    1 ea. Lemon, cut in half
    ½ bunch Rosemary
    4 ea. Garlic cloves
    16 cups Water
      Salt and pepper to taste


    In a medium pot over medium heat, combine the white beans and 8 cups of water. Bring to a rapid boil and boil for two minutes. Remove the beans from the heat and allow to sit covered for one hour. Rinse and drain the beans. In a pot combine the rinsed and drained beans with the second half of the water, garlic, rosemary and lemon. Bring to a simmer, cover and simmer for two hours. Remove from the heat. Remove the lemon, rosemary and garlic. Place half the beans in either a sieve or a food processor and purée. Combine with the whole beans to finish the purée.

    The Napa Valley Syrah is quite possibly one of my favorite recent vintages of this hearty and full bodied wine. Although still quite young, the true character of this wine starts to show itself after allowing the bottle to breathe for several hours. This past summer the charcoal grill hasn't had a chance to cool off, so I figured why stop now? The gamey qualities of the Syrah grape are highlighted beautifully with the mesquite that has found its way onto the fire more than once this year. The marinade is soaked up perfectly by the steaks and provides a wonderful bridge of flavors for the wine and beef. The herb selection (with the beans, marinade and sauce) is highlighted by the signature garrigue (herbaceous aromas and flavors) of the varietal.

    Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

  • Roast Duck Breast with Dried Cherry Sauce

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    Recipe by Stephen Pavy

    Serves 8

    Serve with
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia
    Freestone Vineyards Pinot Noir

    4 lbs. Duck breasts (at room temperature)
      Salt and freshly ground black pepper to taste
    1 Tbsp. Olive oil
    3 Tbsp. Canola oil
    1 cup Dried cherries
    1 cup Red wine reduction (see recipe below)


    Combine dried cherries and red wine reduction in pan and bring to simmer on stove.
    Simmer for 15 minutes.
    Sauce may be made ahead and sauce warmed just before serving.

    Score the skin of each breast with a sharp knife .
    Sprinkle salt and pepper over both sides of each breast.

    Heat olive and canola oils in large oven proof pan (I use cast iron for this) over medium heat until oil is shimmering and beginning to smoke.
    Place duck breasts in pan. Do not crowd them in the pan; you may have to do them in batches, depending on the size of your pan. Place the breasts fat side down and cook for 5 minutes. The fat will start to run from the duck.
    Turn breasts over and transfer pan to oven .
    Roast for 8 minutes (longer if you want to have duck be more well done - the stated recipe times results in medium rare slices).  
    Remove duck from the pan and allow it to rest for 5 minutes.
    Spoon sauce into a warm platter with high rim .
    Slice duck breast and array slices on top of sauce.

    Red wine reduction

    Makes 2 cups

    1 large Onion, chopped
    2 small Celery ribs, chopped
    2 medium Carrots, chopped
    3 Garlic cloves, chopped
    1 1/2 Tbsp. Olive oil
    2 bottles Red wine
    1/2 tsp. Salt, plus more to taste
    1/2 tsp. Freshly ground pepper, plus more to taste


    Sauté all vegetables in olive oil in heavy sauce pan or kettle over moderately high heat, stirring until onions are golden (about 10 minutes).
    Add wine and simmer, stirring occasionally, until mixture is reduced to 1 quart (about 1 hour).
    Strain through a sieve, discarding solids.
    Add 1/2 tsp. salt and 1/2 tsp. pepper.
    Simmer liquid until reduced to 2 cups.
    Adjust salt and pepper to taste.

  • Roasted Acorn Squash with Chili Vinaigrette

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    Recipe by Stephen Pavy

    Serves: 12 as an appetizer or 6 as a side dish

    Serve with Fogdog Chardonnay

    This is interesting finger food. You can actually eat the crunchy skin of the squash if you like. It makes a great "stand-up" appetizer. You can also serve it with the main course if you prefer. You can make the squash ahead of time and then finish with the vinaigrette at the time of serving. If you want the squash warm, just pop them into the oven or microwave until desired temperature.

    2

    Acorn squash (1 1/4 to 1 1/2 lb. each)

    ½ tsp.

    Black pepper
    ¾ tsp Salt
    2 Tbsp. Olive oil
       
    For vinaigrette

    ¼ tsp.

    Salt

    4 Tbsp.

    Olive oil
    1 Clove garlic
    1 ½ Tbsp. Fresh lime juice
    1-2 tsp. Jalapeno (with seeds) chopped
    2 Tbsp. Chopped cilantro


    Preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stems. Scoop out seeds and then cut squash lengthwise into 1/4 inch wedges. Toss squash with black pepper, 1/2 tsp. salt and 2 Tbsp. oil.

    Arrange squash in 2 shallow pans, cut side down. Roast squash, switching pans halfway through, until squash is tender and undersides of wedges are brown (25-35 minutes).

    Meanwhile, mince garlic and mash with 1/2 tsp. salt. Transfer to bowl and whisk in lime juice, chopped chilies, cilantro, and 4 Tbsp. olive oil. Array roasted squash on platters and drizzle with vinaigrette.

  • Roasted Beets with Goat Cheese

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    Recipe by Stephen Pavy

    Serves: 24 in a buffet

    Serve with Fogdog Pinot Noir

    2 lbs.

    Fresh red beets
    2 lbs.

    Fresh gold beets

      Salt and pepper to taste
      Balsamic vinegar to drizzle over red beets
      Chardonnay vinegar to drizzle over gold beets
      Olive oil to finish
    8 oz. log Laura Chenel goat cheese


    Pre-heat oven to 400°F

    Place beets in roasting pan in a single layer.  Add water to cover bottom of pan to ¼ inch depth.  Cover pan with foil.  Bake for 45 minutes (longer if beets are large) or until the beets can be easily pierced with a fork.  Remove pan from oven, uncover and cool.  Peel beets and cut into wedges, being careful not to mix red and gold beets (the red beets will "bleed" on the gold ones).  Toss red beet wedges with salt, pepper, and balsamic vinegar to taste.  Toss gold beet wedges with salt, pepper, and chardonnay vinegar to taste.

    Beets can be kept at room temperature for several hours or can be refrigerated for up to 48 hours.  (Bring chilled beets to room temperature before serving.)

    Arrange beet wedges on platter.  Drizzle olive oil over beets.  (It is important to delay adding olive oil until just before serving.)  Spoon crumbled goat cheese among beet wedges. 

    Hint: Leftover beets may be saved for several days in the refrigerator.
  • Roasted Cauliflower

    Printer Friendly Recipe

    Serves 4 – 6 for main course

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc
    Joseph Phelps Vineyards Viognier

    Preheat the oven (convection bake) to 500° F.

      Cauliflower florets and stem pieces, about 1 ½ inches in diameter (from 1 medium – large cauliflower)
    ¼ cup Extra virgin olive oil
    1 Tbsp. Sliced garlic
    2 Tbsp. Lemon juice
    1 tsp. Salt
    ½ tsp. Fresh ground black pepper
    2 Tbsp. Grated parmesan (or more to taste)

    1. Blend the olive oil, garlic, lemon juice, salt and pepper. (Use a hand-held blender or other such device, or mash with mortar and pestle.)
    2. Toss the cauliflower with the mixture to coat all pieces.
    3. Place the coated cauliflower florets in a large sauté pan or a roasting pan.
    4. Place the sauté/roasting pan in the oven and cook for 15 minutes.
    5. Remove from the oven and sprinkle with the Parmesan and serve immediately while still warm.
  • Roasted Fingerling Potatoes

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    Recipe by Stephen Pavy

    Serves: 10-12 as a side dish at dinner, about twice that many as part of a multi-dish buffet

    Serve with Joseph Phelps Vineyards Viognier

    4 lbs.

    Fingerling potatoes (it helps if all are nearly the same size; if you can find local, fresh heirloom potatoes, get them)
     

    Extra virgin olive oil, as needed

      Ground sea salt, as needed
      Freshly ground pepper, as needed
    ½ pint Sour cream
    2 tsp. Snipped fresh chives


    Preheat oven to 425°F

    Place unpeeled potatoes in a large bowl.  Drizzle with olive oil and toss to coat.  Grind salt and pepper over potatoes and toss again to mix well.  Place potatoes in shallow roasting pan large enough to hold them in a single layer without crowding.  Roast for 25 – 35 minutes, depending on size and freshness of potatoes. You will know that they are done by testing with a fork and by the browning of the skin. 

    Potatoes may be roasted several hours ahead of serving and kept uncovered at room temperature.

    Serve potatoes with a side dish of sour cream over which the chives have been sprinkled.

    Leftover potatoes should be refrigerated for additional meals. Simply bring back to room temperature to serve.

  • Roasted Lamb Loin with Red Onion Marmalade and Basil Garlic Mashed Potatoes

    Printer Friendly Recipe

    Serves: 4

    Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon 


    Preheat oven to 350°F. Combine the breadcrumbs and chopped herbs. Liberally coat the lamb with the Dijon mustard. Roll the lamb in the breadcrumbs until evenly coated. Roast in the oven at 350°F until the loins are rare (approximately 25 minutes), or until the internal temperature is 145°F. For service, cut the lamb loin into six slices.

    For the Red Onion Marmalade :

    2 ea.

    Red onions, sliced
    1 ea. Garlic clove, minced
    1 oz. Blackberry liqueur
    1 oz. Port wine
    7 oz. Red wine vinegar
    4 oz. Red wine
    1 oz. Grenadine
    2 oz. Balsamic vinegar
    2 tsp. Oregano, dried
    1 ea. Bay leaf


    In a small pot combine all ingredients and cook over medium heat for approximately one hour or until the onions have just a slight crunch to them. The sauce should reach a syrupy consistency.

    For the Basil Garlic Mashed Potatoes:

    4 ea.

    Potatoes, medium, chopped
      Water as needed
    1 bunch Basil, fresh
    8 oz. Canola oil
    4 ea. Garlic cloves, minced
    2 tsp. Sour cream
      Salt & pepper to taste


    In a small pot combine the canola oil and two thirds of the basil. Bring to a quick boil and allow the basil to steep for approximately 15 minutes. Strain the basil and discard. In a medium pot combine the potatoes and water. Boil the potatoes until done. Mince the remaining one third of basil. Combine the potatoes, garlic, sour cream, minced basil, basil oil, salt and pepper. Mash thoroughly.

  • Roasted Parsnip Soup

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    Recipe by Stephen Pavy

    Serves: 12

    Serve with Joseph Phelps Vineyards Viognier

    This soup can be made using a number of root vegetables, including Jerusalem artichokes.

    Pre-heat oven to 450°F (I use my oven setting of "pure convection" for this).

    10 med./large

    Parsnips

    4

    Shallots

    4

    Cloves garlic
    1 Lemon


    Peel parsnips and cut into large chunks. Place parsnips, unpeeled shallots, and unpeeled garlic in a large bowl. Toss with olive oil to coat. Salt and pepper the vegetables. Wrap lemon in foil. Place all in shallow, non-stick roasting pan. Place pan in oven.

    Check every 10 - 15 minutes and turn vegetables. When vegetables are nicely browned, add 1 cup vegetable stock and return pan to oven until stock is gone. (This should just take a few minutes.)

    Purée vegetables in small batches with vegetable stock (see recipe below).

    Return puréed vegetables and remaining stock to soup pot. Add juice from roasted lemon. Salt and pepper soup (this usually takes a lot of salt - as much as a tablespoon).

    Vegetable Stock
     8 small/4 large Carrots

    1

    Onion

    1

    Leek

    1

    Bulb fennel
    4 Cloves garlic
      Celery or carrot tops or parsley

    Clean and peel vegetables. Place in stock pot with 4 quarts water. Bring to boil and simmer for an hour.

    Strain, pressing liquid from cooked vegetables. Discard pressed, cooked vegetables.

  • Roasted Sweet Potato and Cauliflower Soup

    Roasted Sweet Potato and Cauliflower Soup

    Chef Allie Wolfe Phelps

    This festive autumn soup pairs wonderfully with the 2010 Joseph Phelps Chardonnay, Freestone Vineyards, Sonoma Coast. It can be served in tall shot glasses and served as a passed appetizer, or plated individually and served to guests as a starter at the table. Either way, this beautiful and hearty soup will be sure to impress your guests and pique their appetite this holiday season. Click Here for a downloadable version of this recipe.

    Makes 8 Appetizer Sized Portions

    Ingredients:
    • 1 head cauliflower, core removed
    • 2 large sweet potatoes, peeled
    • 2 Tablespoons + 1 Tablespoon + 1 teaspoon salt, divided
    • 4 Tablespoons olive oil
    • 2 large yellow onions, diced
    • 4 Tablespoons + 1 Tablespoon of butter, divided
    • 6 cups chicken or vegetable broth
    • 1 teaspoon cumin, toasted and ground
    • 1 rounded Tablespoon ginger powder
    • ½ cup whole pecans (optional)

    Instructions:
    1. Preheat oven to 400 degrees
    2. Place a large roasting pan in the oven as it preheats – this will give the vegetables a nice golden sear when they are added to the hot pan
    3. Remove the cauliflower florets from the core and place in a large bowl
    4. Cut the peeled sweet potatoes into wedges of ½ inch thickness. Add to the bowl with the cauliflower florets
    5. Toss the prepared vegetables with the 2 Tablespoons salt and 4 Tablespoons olive oil to coat
    6. Carefully add the vegetables to the pre-heated roasting pan, stirring quickly to evenly distribute the pieces
    7. Roast for 30-40 minutes, or until the pieces are lightly browned and soft
    8. When you are 20 minutes into the roasting of the vegetables, heat an extra large pot over medium heat and add the 4 Tablespoons of butter
    9. Next add the diced yellow onions and 1 Tablespoon of salt
    10. Sauté the onions until they become translucent
    11. When the vegetables are finished roasting, carefully add them to the large pot
    12. Pour in the chicken or vegetable broth, adding enough to cover the vegetables by ½ inch. Bring to a boil and then lower to the heat to a simmer.
    13. Simmer for 20-30 minutes, until the vegetables are soft and falling apart.
    14. Puree the mixture with an immersion or standard blender, adding more broth if necessary to achieve desired consistency
    15. Season with the cumin, ginger and additional salt to taste
    16. Meanwhile, toast the whole pecans until fragrant, then immediately toss with the additional Tablespoon of butter plus ½ teaspoon salt. Once they’ve cooled, chop finely
    17. Transport soup to serving bowls, garnish with a small amount of pecans and dish up hot.

     

  • Roasted Tomatoes

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    Recipe by Stephen Pavy

    Serves: 24 in a buffet

    Serve with Joseph Phelps Vineyards Viognier

    8 lbs.

    Small to medium tomatoes
    (if you can get fresh heirloom tomatoes, do so)
    12

    Cloves garlic, chopped

    ½ cup plus 2 Tbsp. Extra virgin olive oil
    1 tsp. Coarse salt
    ½ tsp. Freshly ground pepper


    Preheat oven to 200°F

    Remove stem and attached core from tomatoes.  Cut tomatoes in half lengthwise.  Scoop out seeds, leaving as much pulp as possible.  Place tomatoes, cut side up, in single layer on cookie sheets (cookie sheets with edges). 

    Blend garlic, salt, pepper, and olive oil with small hand-held food processor (if you do not have such a device, pound garlic and salt together with mortar and pestle, and then whisk in olive oil and pepper).  Place a small amount of oil mixture in each tomato half; you should use it all.  Bake 4-6 hours or until tomatoes are reduced in size, but retain their shape.  The time tomatoes take to cook will vary because of their size and moisture content; by the end, they are almost caramelized and edges are crispy.  Remove from oven and cool. 

    Roasted tomatoes will keep in an airtight container, chilled, for 2 weeks or up to 8 months in freezer. Bring to room temperature before using.

    To serve, place tomatoes in a single layer on platter and distribute tiny mozzarella balls among them.

    Hint: leftover tomatoes can be coarsely chopped to create a very nice pasta sauce, if there are enough left!
  • Roasted Turkey

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serve with
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Joseph Phelps Vineyards Insignia
    Joseph Phelps Vineyards Napa Valley Syrah

     One

    Turkey, 14-16 pounds,

    prepared for roasting (giblets, etc removed),

    preferably brined and preferably organic free-range

     One Stuffing recipe
    ¼ lb. Butter


    Preheat oven to 450°F. Melt butter. Rinse turkey and pat dry. Salt and pepper inside and out. Place stuffing inside abdominal and neck cavities; do not pack tightly. Close cavities with skewers or cooking twine. Place turkey on rack in roasting pan, breast side up. Insert meat thermometer into thigh meat being careful not to touch the bone with the tip. Brush melted butter over turkey. Place aluminum foil over breast of turkey; it should be removed after first 3 hours of roasting and replaced only if breast skin looks like it is getting too dark. Place turkey in oven.

    Immediately reduce heat to 325°F.

    Baste (with bulb baster or brush) every 30 minutes with melted butter (or pan drippings when butter has been used up). Cook until thermometer reaches 180°F (plan on about 20 minutes per pound).

    Remove from oven and allow turkey to rest for 15-30 minutes before carving; this allows plenty of time to make pan gravy, if you wish.

  • Rosemary and Lemon Shrimp

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    Recipe by Stephen Pavy

    Serves: 8

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc
    Fogdog Chardonnay

    Easily doubled. Shrimp can be marinated ahead of time, but needs to be made “to order”. Chill shrimp in marinade at least one hour and up to three hours.

    Marinate to taste:

    16 Jumbo shrimp, peeled and deveined, leaving tails intact
    1 bottle
    Joseph Phelps Sauvignon Blanc (or Fogdog Chardonnay; if you use the Fogdog replace this in the recipe in the same amounts)
    1/4 cup Extra virgin olive oil (like Joseph Phelps Extra Virgin Olive Oil)
    1/4 cup Fresh lemon juice
    1/4 tsp. Fresh rosemary, chopped
    2 Tbsp. Smooth Dijon-style mustard
      Cayenne pepper to taste
      Salt and pepper to taste


    Combine the olive oil and fresh lemon juice and whisk together. Add in fresh rosemary and mustard and whisk until combined. Add salt, black pepper, and cayenne pepper to taste. The marinade should have a nice 'kick' to it. Add in at least 1 cup Joseph Phelps Sauvignon Blanc (or 'Fogdog' Chardonnay) and whisk again. You may make the marinade up to one day ahead and keep in the refrigerator.

    When you get ready to add the shrimp (already peeled, deveined, with tails on), whisk the marinade again if it has started to separate. Once the shrimp has been added, add enough Sauvignon Blanc (or 'Fogdog' Chardonnay) to make sure shrimp are covered. You should marinade shrimp at least one hour and up to three hours before grilling.

    Once you are ready to grill, skewer marinated shrimp on stalks of fresh rosemary, or use barbeque skewers. (Those of us in California can usually find an abundance of fresh rosemary at this time of year. Strip off branches and leaves and use the fresh stalks! If the stalks are a bit dry, soak them in water to prevent burning.) Grill for 3 to 5 minutes, turning at least once Brush on additional marinade while grilling if you like.

    Take off skewer and sprinkle with fresh lemon juice from wedges.

  • Salade Lyonnaise

    Printer Friendly Recipe

    Serves 4 as a main course or 8 as a salad course

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc
    Joseph Phelps Vineyards Viognier

    3 Heads frisée (about 1 ½ lb), torn or shredded into bite-size pieces (you may
    substitute radicchio for some of the frisée for extra color)
    1 lb. Zoe’s bacon, cut into small strips (a thick style; Nueske also works well)
    2 Shallots, peeled and chopped
     ½ cup Sherry vinegar
     2 Tbsp. Dijon mustard
      Salt and black pepper to taste
     8 Large eggs

    1. Cook bacon in heavy-bottomed skillet until crisp.
    2. Add shallot and cook until softened (1-2 minutes).
    3. Add vinegar and mustard and bring just to boil before turning off heat.
    4. Toss greens with warm dressing and bacon.
    5. Fill deep 12” skillet almost to the rim with water.
    6. Add 1 tsp salt and 2 Tbsp. distilled white vinegar.
    7. Bring mixture to boil.
    8. Break eggs into individual cups for easier maneuvering.
    9. Tip eggs into water and then remove from heat.
    10. After 2 ½ minutes, remove with slotted spoon and drain briefly on paper towel.
    11. Place eggs on salad, break yolks and whites and toss eggs with salad.
  • Salmon Pinwheels

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    Serves: 20 

    Serve with Joseph Phelps Vineyards Sauvignon Blanc

    1 ea.

    Side of smoked salmon, thinly sliced
    1½ lbs. Cream cheese
    2 Tbsp. Dried sage
    2 Tbsp. Dried rosemary
    2 Tbsp. Dried thyme
    2 Tbsp. Dried marjoram
    2 Tbsp. Dried dill
    1½ Tbsp. Minced garlic


    In a food processor, combine the cream cheese, dried herbs, and garlic. Beat until smooth and all ingredients are well incorporated. *Spread the cheese mixture onto the slices of salmon. Roll the slices of salmon and slice into ½" slices.

    Note: Serving suggestion: serve the salmon on garlic croutons made from a sliced baguette, or on thin crackers.

    *If you can purchase pre-sliced, smoked salmon, this step is a breeze. Simply coat the individual slices while they are still formed into one continuous piece of salmon, then roll them into the pinwheels. 

    Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

  • Skirt Steak with Pomegranate Sauce

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serve with
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

     

    2 cups Bottled pomegranate juice
    1 tsp. Sugar
    1/2 tsp. Salt
    1 Tbsp. Dried sumac berry (optional)
      Salt
    1 tsp. Black pepper
    2 lbs. Skirt steak (can also use flatiron steak or culotte steak)
    3 Tbsp. Butter
    3 Tbsp. Chopped shallots
    1/4 cup Port (ruby or tawny; I prefer ruby for this dish)
    1 tsp. Fresh lemon juice


    Bring pomegranate juice to a boil with sugar and 1/2 tsp. salt.
    Reduce to 1/3 cup (20-30 minutes).

    Preheat broiler.
    Stir together pepper, 1/2 tsp. salt and sumac berries.
    Cut steak into pieces (to fit into a large shallow baking pan) and pat dry.
    Transfer steak to pan and sprinkle evenly with salt/pepper/sumac mixture and let stand for 10 minutes.

    Broil steaks 4 inches from heat, turning over once (2-3 minutes total for thinner pieces and 3-4 minutes total for thicker).
    Transfer steaks with any pan juices to large plate and let stand, loosely covered with foil.

    Heat 1 Tbsp. butter in heavy skillet over moderately high heat until foam subsides.
    Add shallot and cook, stirring, until golden (3 - 5 minutes).
    Add port and simmer until reduced to a glaze. Glaze should be approximately 2 Tbsp.
    Add meat juices that have accumulated on plate and bring to simmer.
    Whisk in pomegranate reduction and remaining butter until incorporated.
    Stir in lemon juice.

    Thinly slice steak.
    Pour sauce onto platter with high edge.
    Layer steak slices on top of sauce.

  • Smoked Chicken with Sautéed Mushrooms

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: 8 (Main portions)

    Serve with Fogdog Pinot Noir

    1 cup

    Olive oil
    ½ cup Red wine vinegar
    ½ cup Stone ground mustard, Dijon style
    4 oz. Vegetable oil or olive oil
    24 slices Potato, medium size, sliced thin
    2 lbs. Mushrooms, sliced and sautéed separately in a few tablespoons of butter
    8 oz. Mesclun
    4 oz. Enoki mushrooms
    8 Lightly smoked chicken breasts


    Whisk together olive oil, red wine vinegar, and mustard to make vinaigrette.  Use as required.

    Heat oil in a frying pan.  Add potatoes and cook for 3 - 4 minutes.  Add mushrooms (already sautéed earlier) and continue to cook for 3 -4 minutes.  Pour a little of the mustard vinaigrette and coat mushrooms and potato slices.

    Lightly toss salad leaves with vinaigrette.

    Steam chicken breasts to warm and slice into quarters.

    Arrange salad leaves and then place enoki mushrooms on tossed, dressed salad leaves at the rear of the plate.  Place sautéed potato and mushrooms down the middle of the plate.  Place steamed chicken breasts on sautéed vegetables.  Dress lightly with mustard vinaigrette.

  • Smoked Trout Brandade on Brioche Toast Points with Olive Tapenade

    Printer Friendly Recipe

    Preparation time: 30 minutes to one hour

    Serve with Freestone Vineyards Chardonnay
    For the Brandade:

    4 ea.

    Fillets of smoked trout

    2 Tbsp.

    Olive oil

    2 Tbsp.

    Heavy cream

    2 Tbsp.

    Lemon juice


    Remove the skins from the fish, combine all ingredients in a Cuisinart and mix well (about three to five minutes), until all ingredients are well incorporated. If necessary, add equal amounts of the liquids in small doses. The consistency should be similar to a mousse.

    For the Tapenade:

    ½ lb.

    Mixed olives, pitted and chopped
    2 ea. Garlic cloves, minced


    Combine all ingredients and mix well.

    For the Toast Points:

    1 ea.

    Brioche bread, loaf


    Preheat oven to 350ºF. Slice bread into ½ inch slices, then cut each slice into triangular quarters (they should look similar to pizza slices). Place the brioche quarters on a baking sheet, equally spaced apart, and place in the preheated oven. Be careful to keep an eye on them because they can burn quickly. Remove them from the oven when they are golden brown in color.

    For Service:
    After the toast points have cooled, spoon enough of the Brandade to cover most of toast point. Next spoon a smaller amount of Tapenade on top of the Brandade.

    The Freestone Chardonnay has consistently been one of my personal favorites, and the current vintage is no exception. The elegant style of this wine gives it a wonderful food pairing capability. I wanted to do a very traditional French dish with a French-styled Chardonnay. Brandade hails from the Languedoc in the South of France and is traditionally made with salt cod, but keeping in mind availability of product, I thought that smoked trout would be easier to get. The result was better than expected because the smokiness from the trout harmonized and enhanced the oak nuances that the wine picks up from the barrel aging.

     

    Recipe by Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

  • Spicy Carrot Salad

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    Recipe by Stephen Pavy

    Serves: 24 in a buffet

    Serve with Joseph Phelps Vineyards Sauvignon Blanc

    4 lbs.

    Carrots
    ½ tsp. plus 1 tsp.

    Salt

    ½ tsp. Sugar
    ¼ cup Lemon juice
    4 Large garlic cloves, peeled and thinly sliced
    ¼ cup Extra virgin olive oil
    2 tsp. Cayenne pepper
    1 tsp. Freshly ground cumin
    2 Tbsp. Chopped flat leaf parsley


    Scrape carrots and cut diagonally into large slices.  Cook carrots in water to cover, adding ½ tsp salt and sugar to water, for 8-10 minutes (fresher carrots need less time). Carrots should be just tender, and not mushy.  Drain carrots and chill.  Cooked carrots may be kept for up to 48 hours before serving. 

    To make the dressing: sauté sliced garlic in olive oil until soft.  Blend garlic, olive oil, lemon juice, cayenne pepper, cumin and remaining 1 tsp salt. 

    Before serving carrots, add the dressing and toss to coat.  After carrots are placed in serving dish, scatter chopped parsley over them.
  • Straccetti di Manzo (Sliced Steak with Arugula)

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    Serves: 6

    Serve with Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    or Joseph Phelps Vineyards Insignia

    8 oz

    Arugula (bite sized pieces)
    ½ cup Extra virgin olive oil
    3 Large garlic cloves, smashed
    Large sprigs fresh rosemary
    1½ lbs. Boneless top sirloin steak
    1½ tsp.

    Salt

    1¼ tsp. Black pepper
    Large shallots, thinly sliced
    2¼ Tbsp. Balsamic vinegar
    2¼ Tbsp. Red wine vinegar

    Mound arugula in a large shallow bowl.  Heat oil with garlic and rosemary over high heat until garlic is golden. Remove garlic and rosemary and discard.  Cut steak into 1/8 inch slices and toss with ¾ tsp salt and ½ tsp pepper.  Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly (about 1 minute for medium rare).  Arrange steak over arugula.  Add shallot to skillet along with vinegars and remaining salt and pepper. Boil for about 2 minutes and then pour dressing over steak.
  • Sugar Snap Peas

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    Serves 4 as a main course

    Serve with

    Joseph Phelps Vineyards Sauvignon Blanc
    Joseph Phelps Vineyards Viognier

    1 lb. Fresh sugar snap peas
      Extra virgin olive oil to drizzle
      Salt and pepper to taste

    1. Bring a large pot of water to boil, add ½ tsp. salt.
    2. Trim peas by snapping off stem and pulling off strings.
    3. Break each pea into bite-sized pieces, again pulling off any strings.
    4. Plunge peas into boiling water, keeping fire on high, for 2 minutes.
    5. Drain peas and run under cold water to stop the cooking and keep the fresh “crunch”.
    6. Place drained peas in serving bowl and drizzle with olive oil. Add salt and pepper to taste.
  • Tarte Tatin

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    Chef Richard Warkel

    Serve with Joseph Phelps Vineyards Eisrébe


    By putting the tropical twist of the pineapple in with this very traditional dish, we have a perfect pairing for the Eisrébe.  This wine screams of tropical fruits and lychee! The rich and delicious wine highlights the caramel mixture in this dessert, while the spices in the tarte tame some of the viscosity of the lavish wine.

    For the dough:

    1½  cup

    All-purpose flour

    7 Tbsp.

    Cold unsalted butter, cut into bits

    2 Tbsp.

    Cold vegetable shortening, cut into bits

    1 Tbsp.

    Sugar

    1½  cup

    Salt

    3-5 Tbsp.

    Ice water

    For the filling:
    1 ea. Stick (1/2 cup) unsalted butter
    1 cup Sugar
    4 ea. 3-inch strips of lemon zest removed with a vegetable peeler
    3 ea. 3-inch cinnamon sticks, halved
    5 ea. Large Golden Delicious apples (about 3 pounds), peeled, cored, cut into ¼” slices and quartered
    1 ea. Large pineapple, peeled & cored, cut into ¼” slices and quartered
    2 Tbsp. Fresh lemon juice
      Crème fraîche


    In a large heavy skillet melt the butter over moderately high heat, stir in the sugar, the zest and the cinnamon sticks. Boil the mixture for 1 minute. Stir in the apples and pineapples, and cook the mixture, stirring frequently, for 30 minutes, or until the apples are glazed and the syrup is beginning to thicken. Discard the zest and the cinnamon sticks, add the lemon juice and cook the mixture over high heat for 10 minutes, or until the syrup is almost completely evaporated and the apples are tender and a rich golden brown. Spoon the filling into an 11 x 2 inch (1 1/2-quart capacity) glass pie plate, tamping the fruit down with a metal spatula.

    Make the dough:
    In a large bowl blend the flour, butter, shortening, sugar and salt until the mixture resembles meal. Add 3 tablespoons of ice water, toss the mixture until the water is incorporated, adding as much of the remaining water as is necessary to form a dough. Form the dough into a ball, dust it with flour, wrap in wax paper and chill it for 1 hour.

    Preheat the oven to 425°F.

    On a lightly floured surface roll out the dough into a round slightly larger than the pie plate and drape it over the filling. Tuck the dough down inside the edge of the pie plate and prick it in 4 places. Bake the tart in the middle of the oven for 20 minutes, or until the juices are bubbling and the crust is golden. Place a large platter over pie plate. Using oven mitts as aid, hold pie plate and platter together tightly and invert, allowing tart to fall onto platter. Carefully lift off pie plate. Rearrange any apples that may have become dislodged. Cool tart 30 minutes. Serve the tart warm or at room temperature with the crème fraîche.

  • Tokyo Turnip Summer Salad with Cilantro Crème Fraîche Dressing

    Chef Allie Wolfe Phelps

    This summer salad will be a welcome addition at your next al fresco dinner party or family barbecue, and pairs beautifully with Joseph Phelps Chardonnay, Freestone Vineyards or Sauvignon Blanc. The tang of the dressing paired with the crunchiness of the raw vegetables makes for a wonderfully bright and fresh first course.  If you're not able to find Tokyo Turnips, you can substitute any of your other favorite summer vegetables, such as carrots, cucumbers, summer squash or fennel.  The dressing would also make for a fantastic crudités dip.

    Makes 6-8 appetizer sized portions

    Printer Friendly Recipe

    Ingredients

    Dressing:

    1 shallot
    2 limes, zest from 1
    1 bunch cilantro, leaves only
    8 ounces crème fraîche
    1 ripe avocado, cubed
    ½ tsp kosher salt
    ¼ teaspoon lemon pepper
    ¼ cup olive oil

    Salad:

    ½ cup raw almonds
    Olive oil
    1 teaspoon kosher salt
    1 bunch frisée, washed and spun dry
    1 bunch flat leaf lettuce, large leaves only
    ½ cup dried apricots
    1 bunch Tokyo turnips
    1 bunch radishes

    Instructions

    For the dressing:

    1.      Finely mince the shallot, and place in a small bowl.  Remove the zest from one of the limes and add it to the shallot.  Then juice both limes and add it to the shallot/zest mixture.  Allow the shallots to mascerate in the lime juice for ten minutes.

    2.      Meanwhile, pluck the cilantro leaves from their stems and place all of the leaves in the bowl of a blender or food processor.  Next, add the crème fraîche, avocado, salt, lemon pepper and olive oil.  Add the shallot, lime juice and zest to the blender or food processor.  Pulse the mixture until the cilantro leaves are fully incorporated with the crème fraîche and avocado.  It’s important to pulse the mixture, as opposed to letting it run, so that you don’t churn the crème fraîche.  Taste and correct with more lime juice and/or salt if necessary.

    For the salad:

    1.      Preheat oven to 375 degrees.  Turn the almonds onto an ungreased cookie sheet, and toast them for 6-8 minutes, until they are lightly toasted.  As soon as they come out of the oven, place them in a small bowl, and toss them with a small amount of olive oil and kosher salt to taste.  Once the almonds have cooled, give them a rough chop and set them aside.

    2.      Trim the tough ends off the frisée, and tear the tender portions into bite-sized pieces.  Add to a large mixing bowl.

    3.      Pluck the large leaves off the parsley stems, and add them, uncut, to the bowl of frisée.

    4.      Next, use a mandolin or chefs knife to cut the Tokyo turnips and radishes into very thin rounds.  Add these to a separate bowl.  Cut the dried apricots into thin slivers and add to the bowl of turnips and radishes.

    5.      When you’re ready to serve the salad, toss the greens mixture with a small amount of dressing and a pinch of salt.  Do the same thing to the bowl of turnips, radishes and apricots.  Plate a small amount of the greens on a chilled salad plate, and scatter a portion of the turnip & radish coins and apricot slivers on top.  Finally, garnish with a sprinkling of salted almonds and serve.

  • Tuna Tartar

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    Serves: 4 as an appetizer

    Serve with Joseph Phelps Vineyards Viognier

    For the Tuna:

    10 oz.

    Ahi Tuna, medium dice

    4 Tbsp. Sweet Onion (Walla Walla, Maui or Vidalia), small dice
    4 tsp. Roma Tomato, small dice
    4 Tbsp. Scallions, sliced
    4 Tbsp. Tamari Soy (Sashimi grade)
    1 tsp. Thong Ot Sriracha Red Chili Sauce
    4 Tbsp. Ginger Oil (recipe follows)
    8 ea. Cumin Crostinis (recipe follows)


    Combine all ingredients, except crostinis. Mix well, but without bringing down the texture of the tuna. Chill well. For service, spoon approximately ½ oz. of tartar on each crostini.

    For the Ginger Oil:

    1 cup

    Olive Oil
    2 tsp. Fresh ginger, chopped


    Combine all ingredients in a small pot. Allow to steep for 20-30 minutes over low heat. Strain and cool before using.

    For the Cumin Crostini:

    1 ea.

    Baguette, sliced into ¼ inch slices
    2 cups Olive Oil
    1 tsp. Cumin


    Preheat Oven to 350°F. Combine olive oil and cumin in a small pot and steep over low heat for 15-20 minutes. On a baking sheet spread the baguette slices. Liberally coat the baguette slices with cumin oil. Place in oven and bake for approximately 10 minutes, or until crostinis turn golden in color.

    The Joseph Phelps Viognier is a vibrant example of the varietal. Aromas of tropical fruit are abounding in this refreshing white wine. I have long believed that this wine is a cinch with seafood, and the tuna tartar is definitely not an exception! The fruitiness of the tuna combined with the sweet and spicy ingredients in this dish make for a harmonious food and wine pairing.

    Recipe is a collaboration by Daryl Muramota , Chef de Cuisine at the Grill at Meadowood Resort & Trey Blankenship - Joseph Phelps Vineyards' Regional Sales Manager and Culinary Institute of America graduate.

  • Turkey Stuffing

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    Recipe by Stephen Pavy

    Makes enough to stuff a 14-16 pound turkey, with enough left to fill a 5qt. casserole dish or 9 x 13" pan.

     Serve with
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon
    Josep Phelps Vineyards Insignia
    Joseph Phelps Vineyards Napa Valley Syrah

    1 loaf

    Polenta bread. Find a polenta bread (corn flour/corn meal) from a local bakery if you can. Della Fattoria is a local Sonoma County baker.

    ¼ lb.

    Butter
    4 Stalks celery, chopped
    1 Large sweet onion, chopped
    1 cup Dried currants

    1 cup

    Almond slivers
      Kosher salt and freshly ground black pepper to taste
    2 Tbsp. Chopped fresh sage leaves
    ¼ cup Chopped Italian parsley
    2 tsp. Chopped fresh tarragon
    2 tsp. Thyme leaves
      Enough low-salt organic chicken broth to moisten


    One day ahead - cut bread into bite sized cubes and spread out on cutting boards or cookie sheets to dry.

    On the morning of dinner - sauté onion and celery in butter until vegetables are soft. Spread almonds on cookie sheet and toast in pre-heated 350°F oven for 5 minutes. Add all herbs, salt, pepper, toasted almonds, and currants to the dried bread crumbs.

    Just before stuffing turkey, moisten stuffing with chicken broth (it should not be soggy).

    Stuff turkey just before placing in oven. Place all of the stuffing that does not fit into turkey cavity into a baking dish and cook with turkey for the last hour, making certain to baste the extra stuffing at least twice with pan drippings from turkey.

  • Velvety Mushroom Soup

    Printer Friendly Recipe

    From: Chef Rick Warkel

    Serves: 6

    Serve with Freestone Vineyards Pinot Noir

     

    Olive oil
    1 cup Onion
    ½ cup Carrot
    ½ cup Celery
    1½ tsp. Garlic
    ½ cup Heavy cream
    5 cups Assorted mushrooms (chopped)
      Salt and pepper to taste
      Truffle oil to taste


    Sweat onion, garlic, celery & carrot in olive oil. Add mushrooms and cook for approx. 4 minutes. Add chicken stock to cover and simmer for ½ hour. Stir in ½ cup heavy cream and bring to a boil. Strain and reserve liquid; Then purée solids, adding reserve liquid to desired consistency. Adjust to taste with salt & pepper.

    Top with a drop or two of truffle oil (optional).
  • Walnut Torte

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    Recipe by Stephen Pavy

    Serves: 8

    Serve with Joseph Phelps Vineyards Eisrébe

    Grease and flour three 9” round cake pans.

    Preheat oven to 350°F.

    For the cake
    7 Eggs, separated
    1 Tbsp. Fresh lemon juice
    1 tsp. Grated lemon zest
    1 cup Granulated sugar
    2 cup Ground walnuts
    1 cup Dried bread crumbs
    2 Tbsp. Flour
    1 Tbsp. Rum

    For the Egg White Mixture
    Beat 7 egg whites until frothy.
    Add 1 Tbsp. lemon juice and continue beating until soft, distinct peaks form.
    Gradually add ½ cup sugar and beat until stiff (but not dry).
    Fold in 1 cup ground walnuts.

    For the Bread Crumb/Nut Mixture
    Mix together 1 cup ground walnuts, 1 cup bread crumbs, 2 Tbsp. flour, 1 tsp. lemon zest and 1 Tbsp. rum; set aside.

    Beat 7 egg yolks until light and lemon-colored.
    Gradually add ½ cup sugar and continue beating until thick.
    Add bread crumb/nut mixture and stir to blend well.
    Blend ¼ egg white mixture with the yolk batter.
    Gently fold in remaining egg white mixture.

    Divide batter equally between prepared cake pans.
    Bake for 20-25 minutes until done.
    Cool on racks.

    For the cream filling
    1 tsp. Gelatin
    1 ½ Tbsp. Water
    1 cup Heavy cream
    ¼ cup Confectioner’s sugar
    2 Tbsp. Rum


    Soften the 1 tsp. gelatin in the 1 ½ Tbsp. water and dissolve over hot water.
    Whip cream until it begins to thicken.
    Beat in the confectioner’s sugar, rum, and gelatin until stiff.

    For the frosting
    1 tsp. Vanilla
    ½ cup Unsalted butter (softened)
    1 ½ cup Confectioner’s sugar
    2 Tbsp. Heavy cream


    Mix all ingredients until a spreadable consistency is achieved (you may need to adjust either the confectioner’s sugar or the cream amounts).

    Assembling the torte
    ¼ - 1/3 cup cherry jam; homemade is best, otherwise best quality. I prefer a dark cherry jam.
    Place one cake layer on serving plate.
    Spread ½ of cream filling on top (not side).
    Add next cake layer.
    Spread remaining cream filling on top (not side).
    Add final cake layer.
    Spread frosting around sides of cake and on the outside of the top layer, leaving an inner circle on top for the cherry jam.
    Spread cherry jam on inner circle left on top layer.

     

  • Warm Wild Mushroom Salad with Soft Herbs, Pecorino, and Hazelnuts

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: 6

    Serve with
    'Fogdog' Pinot Noir
    Joseph Phelps Vineyards Napa Valley Cabernet Sauvignon

    Note: some of the prep work can be done ahead of time, but the final work and assembly must be done immediately prior to serving.

    ½ cup Blanched hazelnuts (no skins)
    2 Tbsp. Finely diced shallots
    3 Tbsp. Sherry vinegar
    9 Tbsp. Extra virgin olive oil
    2 lbs. Wild mushrooms, such as chanterelles, black trumpets, or hedgehogs, cleaned
    2 Tbsp. Unsalted butter
    2 tsp. Thyme leaves
    6 oz. Mixed salad of Treviso, dandelion greens, and frisée, cleaned and dried
    ¼ cup Tarragon leaves
    ¼ Chervil sprigs
    ½ cup Flat leaf parsley leaves
    ¼ cup ½ inch chive batonnets
    ¼ cup Sliced shallots
    ¼ lb. Hunk Pecorino di Grotta or other pecorino
      Kosher salt and freshly ground black pepper


    Preheat oven to 375°F.

    Toast the hazelnuts on a baking sheet 8 – 10 minutes, tossing them once or twice, until they smell nutty and are a light golden brown. Let them cool, then chop the nuts coarsely.

    Place the diced shallots, sherry vinegar, and ½ tsp. salt in a bowl, and let sit for 5 minutes. Whisk in 5 Tbsp. olive oil and set aside.

    If the mushrooms are large, tear them into smaller (1 – 1½ inch) pieces. (They’ll shrink once they’re cooked, so don’t make them too small.)

    Heat a large sauté pan over high heat for 2 minutes. Add 2 Tbsp. olive oil and heat another minute. Swirl in 1 Tbsp. butter, and when it foams, scatter half the mushrooms in the pan. Season with 1 tsp. thyme, ¾ tsp. salt, and a healthy pinch of pepper. Sauté the mushrooms about 5 minutes, stirring occasionally, until they’re tender and a little crispy. They should not be soggy. (The cooking time will depend on the particular mushrooms you use.) Transfer the cooked mushrooms to a plate, and repeat with the second batch.

    Meanwhile, place the salad and herbs in a large salad bowl.

    When the second batch of mushrooms is done, add the first batch back to the pan. Cook for another minute or two to heat thoroughly, then toss in the sliced shallots. Spoon the hot mushrooms over the salad. Return the pan to the stove and add three-quarters of the vinaigrette, swirling the pan to heat it. When the dressing is very warm, pour it over the salad. Season with ¼ tsp. salt and freshly ground black pepper. Toss carefully to dress the salad and mushrooms, and taste for seasoning. You may need a little more salt, pepper, vinaigrette, or straight sherry vinegar.

    Arrange half the salad on a large platter. Use a vegetable peeler to shave some pecorino over the salad, and sprinkle half the hazelnuts over that. Place the remaining salad on top, and finish with shavings of cheese and the rest of the nuts.

     

  • White Bean Spread

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    Recipe by Stephen Pavy

    Serves: 25 as an appetizer in a multi-dish buffet

    Serve with Joseph Phelps Vineyards Sauvignon Blanc

    3 Tbsp.

    Olive Oil
    1 Large Walla Walla (or other sweet) onion, chopped coarsely
    4 Large cloves garlic, sliced
    1 lb. Dried cannellini or Great Northern beans
    4 qts. Chicken broth
    Optional:
    pinch Dried epazote
    1½ - 2 tsp. Salt (to taste)
      Savory crackers or toast for serving
      Chopped sweet onion for garnish (optional)


    Sauté onion and garlic in olive oil over medium heat until onion is translucent.  Add chicken broth, beans, and epazote.  Bring to boiling, then reduce heat to simmer, keeping pot partly covered and checking beans to be certain that there is sufficient liquid to cover (add water if too much liquid cooks away).  Simmer for 2 – 3 hours depending on beans. They should be tender.  Drain beans in colander, saving the liquid.  When beans are cool, puree them in batches in a Cuisinart, adding just enough reserved liquid to create proper consistency for spread. 

    Beans can now be kept refrigerated for up to 48 hours before serving, but must be brought back up to room temperature.

    Beans should be served with crackers/toast with optional chopped onion garnish on the side.

    Hint: leftover spread can be thinned with additional chicken broth to make a nice soup.

  • Wild Mushroom Puff Pastry

    Printer Friendly Recipe

    Recipe by Stephen Pavy

    Serves: 8 (Main portions)

    Serve with Fogdog Pinot Noir

    2 Tbsp.

    Olive Oil
    28 oz. Wild mushrooms (if you can't get fresh wild mushrooms, use an assortment of high-quality store bought)
    1 tsp. Chopped basil
    1 tsp. Fresh ground black pepper
    1 cup Beef espagnole (beef stock thickened with flour and butter; make a roux like you would for many sauces and use homemade beef stock or high-quality store bought)
    8 Puff pastry cases (e.g., triangle or vol-au-vents)

    For Salad:

    10 oz. Extra virgin olive oil
    3 ½ oz. Balsamic vinegar
    1 tsp. Fresh ground black pepper
    14 oz. Red mustard leaves or other fresh greens with a slightly bitter, earthy character like arugula, watercress, or mesclun
    1 Red pepper cut into thin strips

    Heat olive oil in a frying pan over medium heat.  Add mushrooms and cook for 4 - 5 minutes.  Add basil, pepper, and beef espagnole and braise for 5 minutes. 

    Preheat pastry cases in a 325°F oven for 5 - 8 minutes.  Remove and spoon in the mushroom mixture.  Return to 350°F oven and bake until pasty and filling is warmed through.

    In a bowl, whisk together oil, balsamic vinegar, basil, and pepper.  Mix well.  Toss red mustard leaves and strips of pepper together and mix with dressing as desired. Save the remaining dressing for future use, or, just make a smaller amount using a 3:1 ratio of oil to vinegar and season to taste. 

    Serve the warm pastry cases filled with mushrooms on a serving plate with the dressed salad. 
  • Wild Salmon with Herb Butter and Spring Vegetables

    Recipe created by Molly Anderson

    Compound butters are great way to add flavor to simply prepared fish and meats. This recipe is flavored with plenty of fresh herbs, and just a touch of lemon and garlic. Add the herb butter to the salmon while the salmon is still warm--as the dish sits; the butter melts and becomes a delicate sauce for both the fish and vegetables. To adapt this recipe for the summer, use basil in place of the of mint, and summer squash, bell pepper sweet onions in place of the spring onion, asparagus, carrots, peas. It is equally as delicious! This recipe pairs perfectly with Joseph Phelps Chardonnay, Freestone Vineyards.

    Serves 4

    Printer Friendly Recipe

    Herb Butter:

    4 tablespoons butter, softened
    1/4 cup chopped herbs (such as parsley, basil, chervil, and chives)
    1 garlic clove, minced
    Squeeze of lemon juice
    Salt and freshly ground black pepper
    A pinch of cayenne

    Stir ingredients together in a small bowl, mixing well. Taste and adjust the salt and lemon as needed. Transfer mixture to a sheet of wax paper or plastic wrap. Roll into a log and chill until hard. Stored in the refrigerator, butter will keep for one week.

    Vegetables:

    2 tablespoons extra-virgin olive oil
    2 ounces pancetta, diced
    1 large spring onion, chopped
    2 cloves garlic, minced
    9 medium stalks asparagus, sliced on the diagonal
    3 small carrots, sliced on the diagonal
    1 cup shelled English peas (if using frozen, no need to thaw)
    1/2 cup white wine (We suggest Joseph Phelps Chardonnay)
    1 tablespoon fresh mint, chopped
    Squeeze of lemon juice
    Salt and freshly ground black pepper

    Heat olive oil in a large, deep skillet over medium-high heat. Add the pancetta and cook, stirring, until just beginning to brown. Add the spring onion and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, carrots, peas and wine. Reduce heat to a gentle simmer and  cook until the vegetables are just tender, about 5 minutes. Remove from heat. Stir in mint and lemon juice. Season with salt and pepper to taste.

    Salmon:

    4 six-ounce skin-on salmon fillets
    Extra-virgin olive oil
    Salt and freshly ground black pepper

    Preheat oven to 425 degrees F. Season salmon with salt and pepper. Place fillets skin side down in an oiled baking dish or rimmed baking sheet. Drizzle fillets with oil and bake until fish is just firm, 7-10 minutes depending on thickness.

    Warm vegetables in skillet. Remove herb butter from refrigerator and slice into 1/4-1/3 inch thick coins. Portion vegetables on to four plates. Place salmon fillets on top of vegetables, and top with 1 or 2 coins of the herb butter. Serve immediately with a lemon wedges on the side. 

  • Wontons with Smoked Oyster Cream

    Printer Friendly Recipe

    Serves: 4 as an appetizer

    Serve with Joseph Phelps Vineyards Viognier

    24 ea.

    Round wonton wrappers

    8 oz.

    Cream cheese

    2 cans Smoked oysters
    ½ tsp. Hot sauce
    1 tsp. White-wine Worcestershire Sauce
    1½ tsp. Minced fresh chives
    1½ tsp. Fresh lemon juice
    ¾ tsp. Minced lemon zest
      Salt & white pepper to taste


    Preheat oven to 350°F. Press wonton wrappers into a lightly oiled mini muffin tin (or mini aluminum cup cake tins), and bake for 8 – 10 minutes. Remove wontons and raise temperature to 375°F.

    In blender, combine cream cheese, oysters, hot sauce, Worcestershire Sauce, chives, lemon juice and lemon zest. Process for 15 – 20 seconds. Season with salt and pepper.

    Carefully spoon mixture into baked wonton cups and bake for another 10 – 15 minutes until golden. Remove wontons from tins and garnish with fresh chives or garnish plate with lemon slices.