TC Recipe: Rosemary Crusted Rack of Lamb with Shallot Marmalade and White Bean Ragout

February 16 2010

By Culinary Team Member Sean Winder
Suggested Pairing: 2008 Signature Pinot Noir

rosemarycrustedrackoflamb

Ingredients

  • Single rack of lamb (8 bones, approx. 10-14 ounces)
  • 3 T olive oil
  • 2 T rosemary, chopped
  • 1 ea clove minced garlic
  • 1 C bread crumbs

  • Marmalade

  • 2 C shallots, sliced
  • 1 T honey
  • ½ C Pinot Noir C
  • 1 T sherry vinegar

  • Ragout

  • 1 C canneloni beans (soaked overnight
  • 2 C chicken stock
  • 1 C leeks, diced
  • ½ C carrots, ½” dice
  • 1 C pearl onions, peeled
  • 1 T rosemary, chopped
  • 1 T butter
  • 2 T sherry vinegar

Preparation

In a medium saucepan, sauté leeks, carrots, and pearl onions until tender. Add Rosemary, Beans, and Chicken Stock. Bring to a simmer. Add Butter and Sherry vinegar, season to taste.

In a separate Saucepan, sweat shallots over low heat until tender. Add Honey and cook over low heat until honey begins to caramelize. Add Pinot Noir, and Sherry Vinegar. Reduce by Half.

Combine Oil, Rosemary, and garlic. Marinate Lamb overnight, or at least six hours. Press breadcrumbs into lamb until thouroughly coated. Sear Lamb over medium heat until breadcrumbs are evenly browned. Cook in a 400 degree oven until desired doneness is achieved.

Serve over White Bean Ragout topped with shallot marmalade.

single rack of lamb which have 8 bones to them.  They typically range from 10-14oz each

SIGNATURE RECIPE: Scallops Aromatique

November 18 2009

Scallops Aromatique a King Estate Signature Dish

Signature Recipe Perfect Match: Signature Pinot Gris

Developed in our winery restaurant by former Executive Chef Michael Landsberg, this dish has become a favorite among our visitors, and appears on the menu each summer.

NAC Recipe: Lobster with Thai Herbs

November 16 2009

by Jean-Georges Vongerichten
Suggested Pairing: King Estate Pinot Gris
From King Estate’s New American Cuisine Pinot Gris Cookbook

Lobster with Thai Herbs

NAC Recipe: Salmon Baked on a Fig Leaf with Pinot Gris Beurre Blanc

November 16 2009

by Alice Waters
From King Estate’s New American Cuisine Pinot Gris Cookbook

Salmon Baked on a Fig Leaf with Pinot Gris Beurre Blanc

TC Recipe: Balsamic Glazed Salmon

November 02 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2007 NxNW Walla Walla Syrah
Serves 2

balsamicglazedsalmon

Ingredients

  • 2 ea 8oz portions salmon
  • 1 ea carrot, peeled
  • 1 ea Yukon potato, sliced into batons
  • 2 ea shallots
  • 1 ea garlic clove
  • 1 T herb mix (parsley, chive, thyme)
  • 1 T sugar
  • 1 C heavy cream
  • ¼ C chicken stock

Preparation

Dissolve sugar in balsamic vinegar, set aside. In a stainless steel sauce pan, lightly sauté diced garlic and shallots. Add carrot and Yukon potato, increase heat. When carrots and potatoes begin to darken, add chicken stock, and cream, reduce heat to low, simmer until vegetables are tender.In a lightly oiled sauté pan, sear salmon on high heat, put into 350° oven seared side down for 5 minutes. Remove from oven, drain any excess fat from pan, add balsamic sugar mixture to pan, over medium heat reduce vinegar with salmon in pan until liquid becomes thick and one side of salmon is thoroughly coated. Remove vegetables from cream, plate, add herbs to remaining cream, pour onto plate. Add salmon and serve.

TC Recipe: Gravlox Wrapped Scallops, Honey Buerre Blanc

November 02 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 NxNW Columbia Valley Syrah
Serves 4
Gravlox-Wrapped-Scallops
Ingredients

* 4 ea Large sea scallops, muscles removed
* 4 ea 4 inch gravlox strips
* 1 T Olive oil
* 2 tsp Butter, unsalted
* 8 oz White wine
* 1 T Shallots, chopped
* 2 T Honey
* 4 ea Peppercorns
* 1 T Heavy cream
* 12 T Butter, unsalted and cold

Preparation
Wrap each scallop in a strip of gravlox and secure with a toothpick. Set aside and prepare the buerre blanc.

Combine the wine, shallots, lemon jus and zest, peppercorns and the honey in a stainless saucepot and simmer until reduced to a syrup consistency. Add the cream and return to a boil. Remove from heat and whisk in the cold butter. Season the buerre blanc to taste with salt.

Add the oil to a hot sauté pan. Season the scallops and sear on one side. Add 2 tsp butter to caramelize the scallops. Turn over the scallops, cover, and remove the pan from the heat.

TC Recipe: Braised Pork Belly

November 02 2009

By Charcuterie Chef Brandon Brown
Suggested Pairing: 2008 Pfeiffer Pinot Gris
Serves 4-6
braised.pork.belly
Ingredients

* 2 lbs pork belly
* 2 ea carrots
* 2 ea celery stalks
* 1 ea onion
* 1 ea leek
* 2 ea garlic cloves
* 2 C chicken stock

Preparation
Brown pork belly, skin side down, remove from pan. Rough chop all vegetables, add to pan sauté 15-20 minutes. Add belly, skin side up, and chicken stock, cook in a 350° oven for 1 hour. Carefully peel away the skin, score the fat and return to oven for 1/2 hour or until fat is browned.

TC Recipe: Braised Lamb Shank with Couscous Pilaf

November 02 2009

By Travis Passerati
Suggested Pairing: 2007 NxNW Columbia Valley Syrah
Serves 2
braised.lamb.shank
Ingredients

* 2 ea lamb shanks
* 1 ea onion
* 2 ea carrots, large dice
* 2 ea celery stalks, large dice
* 4 ea garlic cloves
* 1 ea orange, juiced
* ¼ C tomato paste
* 2 C beef stock
* 1 C 2007 NxNW Columbia Valley Syrah

flour for dredging
salt & pepper
* 1 C couscous
* ¼ onion, diced
* 2 T pistachio toasted and crushed
* 1 tsp orange zest
* ½ carrot diced
* 2 T currants
* 1 T dates, diced
* pinch saffron

Preparation
Season and flour lamb shanks, sear in a very hot pan with 1 T oil. When browned remove shanks from pan, reduce heat. Add carrots, onion, celery, garlic, and tomato paste, cook until lightly browned. Deglaze pan with red wine, add shanks back to the pan, cover with stock, and add orange juice. Cover pan, bake at 350 degrees for 2-3 hours or until meat becomes tender and falls off the bone. Remove shanks when done, strain the remaining sauce, reduce to consistency, and season.

In a medium saucepan, sauté carrots and onions with butter until lightly browned, add pistachios, currants, and dates. Add couscous, stirring to coat the grains in butter. Add 1.5 C water, and saffron, bring to boil, then reduce heat to simmer until all the water is absorbed. Top with orange zest.

TC Recipe: Riesling Poached Pear and Brie

November 02 2009

By Stephanie Lushina
Suggested Pairing: 2008 next: Riesling
Serves 4
riesling.poached.pear.brie
Ingredients

* 8oz Brie, wheel
* 1 ea pear, cored and sliced
* 2 C 2008 next: Riesling
* ½ C sugar
* ½ cinnamon stick
* 1-2 cloves, whole
* 2 T butter

Preparation
Combine riesling, cinnamon, sugar, and cloves in a saucepan. Add pear slices and simmer at low heat until pears are tender. Remove pears from pan and reserve. Reduce remaining liquid until it reaches the consistency of syrup. Remove from heat, whisk in butter. Drizzle pear topped Brie with syrup, serve warm with bread or crackers.

TC Recipe: Apple Blue Cheese Soup

November 02 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2008 Unity Pinot Gris
Serves 4
applebluecheesesoup
Ingredients

* ½ bottle 2008 Unity pinot gris
* ½ bottle sparkling cider
* 1 qt half and half
* ½ C flour
* ½ butter
* ¾ lb blue cheese

salt & pepper
bacon (for garnish)
herbs (for garnish)

Preparation
In a large saucepan, melt butter on low heat. Add flour to butter, whisking constantly to prevent burning, cook for 2-3 minutes. Add wine and cider, reduce by half, stirring often. Add half and half, bring to simmer. Reduce heat, slowly whisk in blue cheese, until it is fully incorporated into the soup. Season to taste with salt and pepper. Garnish with crispy bacon bits, and fresh herbs.