TC Recipe: Lamb Loin with Polenta and Mustard Jus

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 NxNW Walla Walla Cabernet Sauvignon
Serves 2

Lamb-Loin-and-Braised-Cabba

Ingredients

  • 1 lb Lamb Loin
  • 2 T Olive Oil
  • 1 C Polenta
  • 4 C Water
  • 3 T Butter
  • ¼ c Parmesan Cheese (Grated)
  • ¼ c Créme Fraîche or Sour Cream
  • ½ c Veal or Lamb Demi Glace (Available in grocery or meat market)
  • 1T Dijon Mustard
  • Salt and pepper

Preparation

PolentaBoil the water with 1 teaspoon salt. Gradually add the polenta, stirring constantly until thickened. Transfer to a double boiler and cook for 20 minutes, stirring frequently. Add 2 T butter. Add the parmesan cheese and the crème.

Lamb

Preheat oven to 400 degrees.
Add Olive Oil to a hot sauté pan. Sprinkle the lamb with salt and pepper and sear both sides. Transfer to oven for 3-5 minutes. Let the lamb rest for 3 minutes.

Heat the demi glace. Add 1 T butter and the Dijon mustard. Whisk until blended.

Serve also with braised greens or vegetables. Enjoy

TC Recipe: Scallops with Mushroom Ragout

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 Pfeiffer Pinot Noir
Serves 2

Scallops-with-Pink-Grapefruit

Ingredients

  • 4 ea Large Diver Scallops
  • 2 T Olive Oil
  • ½ lb Mushroom (Chopped – King Oyster, Porcini, or Portobello)
  • 2 T Shallots (Julienne)
  • 2 T White Wine (King Estate Pinot Gris)
  • 1 c Veal Demi Glace (Available in grocery or meat market)
  • 2 T Fresh Herbs (Chopped)
  • Salt and pepper

Preparation

Mushroom Ragout

Preheat oven to 400 degrees. Heat an oven safe pot on the stove over medium heat. Add 1 T oil and shallots. Saute until the shallots begin to caramelize. Add the mushrooms and sauté until tender. Add the white wine to deglaze. Add the Demi Glace, cover and put in oven. Bake for 15 minutes or until the liquid is reduced to rich glace. Add fresh herbs.

Scallops

Add 1 T oil to a hot sauté pan. Season the scallops and gently place in the hot oil. Caramelize the scallops, turn over and transfer to oven for 2-5 minutes. Set scallops atop the mushroom ragout and Enjoy.

TC Recipe: Halibut over Fall Salad

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Domaine Pinot Gris
Serves 2

Halibut over Fall Salad

Ingredients

  • 2 ea 6 oz Halibut Fillets
  • 2 T Olive Oil
  • 2 tsp Butter
  • 1ea Apples (Preferably Fuji or Gala – sliced)
  • ¼ c Hazelnuts (Toasted and Chopped)
  • 2 c Arugula
  • ¼ c Lemon Juice
  • ¾ c Olive Oil
  • 1 tsp Dijon Mustard
  • Salt and pepper

Preparation

Lemon Vinaigrette

Blend the lemon juice and Dijon mustard. Add a pinch of salt. Slowly add the Olive oil.

Preheat oven to 400 degrees.

Heat the Olive oil in a medium sauté pan. Sprinkle the halibut with salt and pepper. Gently lay the halibut in the hot oil. When the edges of the halibut begin to brown add the butter and reduce the heat. Turn over the halibut when golden brown. Transfer to the oven to finish.

Toss the Arugula in just enough vinaigrette to coat the leaves. Add the hazelnuts and apples. Plate the salad and top with the halibut.

Bakery Recipe: Apple Walnut Créme Fraîche Coffee Cake

November 17 2008

By Pastry Chef Tobi Sovak
Suggested Pairing: 2007 Signature Vin Glacé
Serves 2

Apple Walnut Créme Fraîche Coffee Cake

TC Recipe: Watercress with Apples and Roguefort

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 next: Pinot Noir
Serves 2

Watercress with Apples and Roguefort

Ingredients

  • 2 C Watercress
  • 1 oz Roguefort Cheese
  • 1 ea Granny Smith Apple (Sliced)
  • 1 T Cognac Vinegar
  • 3 T Olive Oil
  • 1 T Hazelnuts (Chopped)
  • 2 tsp Parsley (Chopped)
  • Salt and pepper

Preparation

In a bowl whisk together the vinegar, oil, hazelnuts, parsley and seasoning. Fold the Roguefort into the dressing. Add the watercress. Place on plate and top with the apples. Enjoy

TC Recipe: Chantrelle Souffle

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Signature Chardonnay
Serves 2

Chantrelle Souffle

Ingredients

  • 3 T Butter
  • ½ lb Fresh Chanterelles (Cleaned, Trimmed, and Sliced)
  • 3 ea Shallots (Peeled, Minced Fine)
  • 3 T All-Purpose Flour
  • ½ c Half-and-Half
  • ¼ c Dry White Wine
  • 2 tsp. Fresh Tarrago (Chopped)
  • ½ c Apples (Peeled and Diced)
  • 1 oz Goat Cheese (Crumbled)
  • 5 ea Large Eggs (Separated)
  • Salt and Pepper

Preparation

Preheat the oven to 375 degrees and grease a 2-quart souffle dish.

Use a large skillet to melt the butter over medium heat. Cook the chanterelles in the melted butter, stirring frequently, until the moisture is evaporated. This should take about 15 minutes. Whisk the flour into the mixture gradually, stirring constantly, then blend in the half-and-half and the wine. Stir in the tarragon, salt and pepper.

Cook over moderate heat until thick. Stir about ½ cup of the hot mixture into the egg yolks, then return to the pan and stir to blend. Remove from the heat and cool. Add the apples and the goat cheese.

Beat the egg whites to stiff peaks. When thoroughly beaten, fold in the egg whites very gently into the mushroom mixture.

Pour the mixture into the prepared souffle dish and bake for 35 to 40 minutes. The souffle should be golden brown. Serve immediately.

This dish is paired in the King Estate kitchen with braised greens or vegetables, and a Pinot Gris butter sauce. Enjoy!

Tower Club Shipment: November 17, 2008

November 17 2008

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