TC Recipe: Seared Duck Breast with Cherry Syrah Sauce, Sicilian Salsa & Soft Polenta

August 13 2007

By James Orr
Suggested Pairing: 2005 NxNW Columbia Valley Syrah
Serves 4

Seared Duck Breast with Cherry Syrah Sauce, Sicilian Salsa & Soft Polenta

Ingredients

2 Large Duck Breasts
Sauce:
½ cup of NxNW Syrah
½ cup balsamic vinegar
12 cherries
1 T Roasted Garlic puree
1/3 cup of crème fraiche
Salt and pepper
Salsa:
2 roma tomatoes diced
3 T pinenuts
¼ c chopped Nicoise olives
1 T chopped Fennel Fronds
1 Shallot diced
1 ½ tsp extra virgin olive oil
Salt and pepper

Preparation

Score the skin of your duck, making sure not to cut so deep that you cut the meat.
Heat pan on medium high heat, and add the duck breast skin side down with a little bit of oil. Cook the duck breast on the skin side for 70% of the cooking time so ensure crisp skin and for the fat to render. Turn down the heat if necessary. Flip the duck over briefly searing the other side for a couple of minutes. The result will be a nice medium rare. If one desires more medium temperature on the duck breast, finish cooking it in a 400 degree oven for 4-5 minutes. Allow the the duck to rest before slicing each breast in two
Sauce:

Place syrah, cherries, and vinegar into non-reactive sauce pan over high heat. Allow liquid to reduce by half. This process goes by quickly. Add the rest of the ingredients and season with salt and pepper.

Salsa:
Place all the ingredients in small bow and toss gently

Soft Polenta:
Water
Fine Corn meal
Minced garlic
Butter
Olive oil
Heavy Cream
Grated Asiago Cheese
Salt and pepper

Use twice the amount of cold water to the fine corn meal to make the soft polenta.
Seasoning the water is crucial. Add the garlic, butter, oil, salt and pepper and bring to a boil. Add the corn meal to the boiling water in a stream whisking continuously. Cover with a butter parchement paper and cook for 40 mins on a low flame. After that cooking time, add the cheese and some cream and it should be like a soft porride.

TC Recipe: Apricot-Oregon Blue Tarts

August 13 2007

By Thom Pastor
Suggested Pairing: 2006 Craftsman Series Muscat
Serves 4

Tart Doug Ingredients:

Tart Doug Preparation

  • 1 1/4 cup flour
  • 1/8 tsp salt
  • 7 Tbsp butter
  • 3 Tbsp ice water
  • Combine first 3 ingredients in cuisinart (or comparable device) and pulse until crumbly.
  • Add water and pulse briefly, not attempting to over work the dough
  • Take the dough out of the machine and wrap in saran wrap, place in refrigerator for 30 mins.
  • After dough has rested, roll out thinly, and line the pie tin with it.
  • Blind bake 375 for 20 minutesa

Tart Filling Ingredients:

Tart Filling Preparation

  • 1 1/2 cups dried apricots, finely chopped
  • 5 shallots, 1/8 inch slices
  • 1/2 cup walnuts, toasted and lightly crushed
  • 1/2 cup Oregon Blue cheese, crumbled
  • 2 cups heavy cream
  • 1 egg
  • 1 yolk
  • Salt, to taste
  • Pepper, to taste
  • Olive oil, for sautéing
  • Sauté the shallots in olive oil until they are caramelized. Season with salt and pepper.
  • Prepare tart crusts.
  • Layer the prepared crusts with the shallots, apricots, blue cheese, and walnuts.
  • Whip the heavy cream, egg, and yolk together. Season with salt and pepper then pour into the tarts.
  • Bake in a 325 degree oven until firm. Serve warm.

TC Recipe: Cumin Lamb with Cherry Fennel Compote

August 13 2007

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2005 King Estate Craftsman Merlot
Serves 2

Cumin Lamb with Cherry Fennel Compote

Ingredients

  • 1 lb lamb loin
  • 1 Tb toasted cumin, course ground
  • 1 tsp black pepper, course ground
  • 2 tsp oregano
  • 1 Tb sea salt
  • 2 Tb olive oil
  • 2 cups cooked cous cous

Compote:

  • ¼ lb bing cherries, halved and pitted
  • 1 cup fennel bulb, medium dice
  • 1 cup walla walla onion, medium dice
  • ¼ cup merlot
  • 2 Tb butter
  • Salt

Preparation

  • Preheat oven to 400 degrees
  • Combine cumin, black pepper, oregano, and sea salt
  • Rub lamb with mixture
  • In a hot sauté pan add olive oil and sear all sides of the lamb loin
  • Transfer lamb to baking pan
  • Add fennel and onion to the sauté pan and toss to collect the flavor left over from the lamb
  • Turn to low heat and allow the fennel and onions to clarify
  • Add cherries and merlot
  • When cherries are soft add butter
  • Season with salt to taste
  • Puree 1/3 of the compote
  • Finish lamb in the oven to an internal temp of 130 degrees for rare
  • Serve over cous cous

TC Recipe: Truffled Chicken Florentine with Roasted Red Peppers

August 13 2007

By Marcus Mitchell
Suggested Pairing: 2006 next: Oregon Riesling
Serves 2

Truffled Chicken Florentine with Roasted Red Peppers

Ingredients

  • Half a bottle of white wine
  • 2 cups of chicken stock
  • 1 cup of cream
  • Two chicken breasts
  • Pasta of your choice
  • 2 bunches of spinach
  • 4 small red peppers
  • White truffle oil (or white truffles)
  • Half a stick of butter

Preparation

  • Roast peppers in oven at 400 degrees till slightly charred
  • Wilt spinach in hot pan with butter
  • Boil pasta, drain (Check pasta package for recommended cooking time)
  • Season chicken breasts with salt and pepper, lightly dust with flour
  • In hot pan sear chicken breasts till golden brown, remove pan & finish in oven
  • Meanwhile pour half a bottle of white wine in pan, add 2 cups of chicken stock, Simmer till reduced by half, this liquid will be the sauce
  • Add cream, simmer till reduced by half again, remove from heat, swirl a chunk of butter in sauce.
  • Toss pasta with spinach and plate
  • Pour sauce on pasta
  • Place chicken atop pasta
  • Garnish chicken with peppers
  • Drizzle with truffle oil and enjoy

TC Recipe: Flank Steak with Anchovy Butter And Red Wine Sauce

August 13 2007

By Reed Gilchrist
Suggested Pairing: 2005 NxNW Walla Walla Valley Cabernet Sauvignon
Serves 4

Ingredients

  • 2-3 flank steaks
  • 1 large shallot
  • 2-3 anchovy filets
  • 1 cup butter
  • 1 bunch flat leaf parsley
  • 1 cup NxNW Cabernet Sauvignon
  • sea salt
  • fresh ground pepper
  • olive oil
  • butcher’s twine

Preparation

To make the anchovy butter, in a cuisinart, add the butter, boneless anchovy, pepper, and chopped parsley. Turn the cuisinart on until all the ingredients are combined. Place in a bowl and allow to set in the refrigerator.Slice shallots as thinly as possible, (using a Japanese mandolin, if possible)
Sauté the shallots and when translucent, add the red wine and reduce to almost a syrup
Take off heat, and whisk in the butter 1 teaspoon at a time.
If the sauce starts to get cool, put in back on the low heat just to keep it from getting cold,
Adding the rest of the butter until a sauce is formed. Finish with salt and pepper.

Season the flank steak with salt and pepper, and sauté in a hot sauté pan.
Cook on each side for 5-6 min on med heat, until the steak is nice and carmelized.

Let the steak rest for 5 minutes to minimize the juices escaping from the meat. And slice into nice long slices. Top the steak with dollops of the anchovy butter.
Roasted potatoes go well with this, as well as many other potato dishes.
Sautéed greens, makes an excellent compliment to the steak as well.

Tower Club Shipment: August 13, 2007

August 13 2007

Tech Sheets

The links below will lead you to technical sheets for each wine in your shipment. These sheets provide valuable information about the wine in the bottle and what it went through to get there.

Tower Club Classic

Tower Club Ultimate

* = (new release)
Click links above for technical sheets

Recipes

The following recipes have been authored by our esteemed culinary staff specifically for pairing with your Tower Club shipment.

Tower Club Classic

Tower Club Ultimate