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!

TC Recipe: Pork Chop with Parsnips and Cherries

August 18 2008

By Sous Chef Benjamin Nadolny

Suggested Pairing: 2006 NxNW Columbia Valley Syrah

Serves 2

Pork Chop with Parsnips and Cherries

Ingredients

  • 2 ea Pork Chops, bone in
  • 2 ea Parsnips, cut into large batons
  • 2 ea Carrots, cut into large batons
  • ½ c. Sour Cherries, halved and pitted
  • 1 Tb Chopped garlic
  • 1 c. Mushrooms, wild preferred.
  • ½ c. Chicken stock
  • 1 Tb Sherry vinegar
  • 1 Tb Butter
  • 1 Tb Olive Oil
  • Salt and pepper

Preparation

Grill or sear the pork chops.

Sauté the parsnips and carrots with the oil on medium heat until caramelized. Add the garlic and mushrooms. Sauté until mushrooms begin to brown. Add the sherry vinegar, chicken stock and butter.

Plate the vegetables with sauce. Top the pork chop with the cherries. Enjoy.

TC Recipe: Duck Breast with Cumin Demi Glace

August 18 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 Block 4D Clone 777 Pinot Noir
Serves 2

Duck Breast with Cumin Demi Glace

Ingredients

  • 2 ea 8 oz duck breasts
  • 1 c. eggplant, large dice
  • ½ c. yellow squash, large dice
  • ½ c. Sweet onion, large dice
  • ¼ c. Sour Cherries, halved and pitted
  • ½ c. Demi Glace. You can find this in grocery or meat store.
  • 2 tsp Cumin seeds, toasted and ground
  • ¼ c. Olive oil, for sauté

Preparation

Sauté separately the eggplant, squash, sweet onions, and cherries. Simmer the demi glace with the cumin.

Score the duck breast. In a hot sauté pan sear the breast skin side down. Reduce the heat to medium. When the skin is caramelized flip it over and transfer to 400 degree oven for 3- 5 minutes.

Plate the vegetables. Slice down the duck and place over the vegetables. Finish with the demi glace and cherries. Enjoy.

TC Recipe: Grilled Ribeye with Onion Demi Glace

August 18 2008

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

Grilled Ribeye with Onion Demi Glace

Ingredients

  • 1 ea 10-12 oz Beef Ribeye
  • 1 ½ c. Beets, roasted and peeled
  • 8 ea Fingerling potatoes
  • ¾ c. Sweet Onion
  • 1 c. Demi Glace, available at a grocery or meat store
  • 2 Tb Olive Oil
  • Salt and Pepper

Preparation

Par boil the fingerlings skin on. Peel the fingerlings.

Julienne the onions and slow cook in a sauté pan with the oil until caramelized. Cover with demi glace and simmer.

Season and Grill the whole Ribeye. This could take up to 20 minutes.

Roast the peeled fingerlings with oil, salt and pepper.

Roast the beets with oil, salt and pepper.

Plate the potatoes and beets. Slice down the Ribeye. Finish with the onion demi glace. Salt the beef before serving. Enjoy.

TC Recipe: Crab & Mango Salad

August 18 2008

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

Crab & Mango Salad

Ingredients

  • 4 oz Crab meat, cooked and chilled
  • 1 Ripe mango, cut into chunks
  • 2 c. Arugula
  • 1 ea Avocado
  • 8 Italian parsley leaves
  • 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.

In a mixing bowl add the crab meat, mango, parsley leaves, and lightly coat with lemon vinaigrette. Season to taste with salt and pepper.

Lay the arugula on a plate. Add the crab salad. Top with fresh avocado. Enjoy

TC Recipe: Shrimp & Sausage Sauté

August 18 2008

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

Shrimp & Sausage Sauté

Ingredients

  • 12 ea Large prawns, peeled and deveined
  • 2 ea Sausage links, linguica recommended, par cooked
  • 6 ea Small purple potatoes, par cooked and peeled
  • ½ c. Corn
  • 8 ea Asparagus spears, blanched and halved
  • 1 Tb Chopped garlic
  • ¾ c. White wine
  • 3 Tb Olive oil
  • 3 Tb Butter
  • 2 Tb Fresh herbs
  • ¼ c. Shaved parmesan
  • Salt and pepper

Preparation

Lightly coat the potatoes in oil, salt and pepper, and roast in a 400 degree oven.

In a large sauté pan heat the remaining oil. Add the prawns and garlic to the pan and sauté until the prawns begin to turn pink. Add slices of the sausage. Cook for 3 minutes. Add the corn and asparagus. Deglaze the pan with the white wine. Add the butter and herbs. Season to taste. Plate and top with the parmesan. Enjoy.

TC Recipe: Duck Leg Bruschetta

May 19 2008

By Catering Chef Christian Johnston
Suggested Pairing: 2006 NxNW Columbia Valley Cabernet Sauvignon
Serves 2

Duck Leg Bruschetta

Ingredients

  • 1 each Duck Leg
  • ¼ cup Red Wine
  • ½ cup shallots, sliced thin
  • 1 loaf French bread baguette
  • ½ each Vanilla bean seeds
  • ¼ cup currants
  • ¼ cup goat cheese
  • 1 Tb sugar
  • 3 Tb olive oil
  • 2 Tb chopped fresh herbs
  • Salt and pepper

Preparation

Salt and pepper the duck leg. In a hot pan add 1 Tb olive oil and duck legs skin side down. Transfer to a 400 degree oven when skin begins to brown. Bake for 7-10 minutes.

In another hot pan add 1 Tb olive oil and shallots. Add sugar to caramelize.
Deglaze with red wine. Add vanilla bean seeds and currants. Simmer for 5 minutes.

Slice two thick bias pieces from the French bread. Lightly toast the bread. Spread on the goat cheese. Top the goat cheese with the shallot mixture. Slice off pieces of the duck leg and add to the bruschetta. Finish with the fresh herbs. Enjoy.

TC Recipe: Goat Cheese Stuffed Figs

May 19 2008

By Jaime Farrens
Suggested Pairing: 2006 Signature Pinot Noir
Serves 4

Goat Cheese Stuffed Figs

Ingredients

  • 1.5 ounces fresh goat cheese
  • 8 slices black pepper bacon
  • 8 fresh Black Mission figs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons real Maple syrup
  • 2 tablespoons fresh parsley finely chopped
  • 1 French baguette
  • Special equipment: Pastry bag with fine tip and Bamboo toothpicks

Preparation

  • Remove goat cheese from refrigerator and bring to room temperature.
  • Preheat oven to 300 degrees.
  • On a parchment lined baking sheet, place slices of bacon in an even layer.
  • Bake for approximately 20 minutes until the bacon is browning yet still flexible.
  • Set aside to cool slightly.
  • In a small bowl, add softened goat cheese, salt and pepper.
  • Mix well and spoon into pastry bag.
  • Cut stem off of the figs.
  • Using the small end of a spoon or your pinky finger, gently make a small pocket in the fig, being careful not to tear the fig.
  • Place the tip of the pastry bag into the pocket and squeeze a small amount of goat cheese into the fig.
  • Wrap a slice of bacon around the fig, starting at the stem end and also finishing there.
  • Take a bamboo toothpick and pierce all the way through the fig securing the bacon.
  • Repeat this process with each fig and place on a parchment lined baking sheet.
  • Bake at 300 degrees for approximately 20 minutes until the fig has softened slightly and the goat cheese is warm.
  • Drizzle with maple syrup and sprinkle with fresh parsley.
  • Serve with sliced baguette.

Recipe: Chef Landsberg's Grilled Rib Eye of Beef

May 19 2008

By Executive Chef Michael Landsberg
Suggested Pairing: 2006 Domaine Pinot Noir
Serves 2

Chef Landsberg's Grilled Rib Eye of Beef

TC Recipe: Seafoood Pasta in White Wine Beurre Blanc

May 19 2008

By Jesse Matykowski
Suggested Pairing: 2006 Domaine Pinot Gris
Serves 2

Seafoood Pasta in White Wine Beurre Blanc

Ingredients

  • ½ cup capers
  • 1 cup artichoke hearts
  • ¼ cup minced garlic
  • ¼ cup butter
  • 1/3 cup fresh diced tomatoes
  • 10 prawns
  • 8 mussels
  • ¾ cup KE Pinot Gris
  • 5-6 basil leaves (julienne)
  • 3-4 T olive oil

Preparation

  • Start with a hot pan, add olive oil and the minced garlic
  • Cook for a couple of seconds, and add the prawns
  • Salt and pepper the prawns, and cook for 1 min
  • Deglaze the pan with the wine, add the capers, artichoke hearts & mussles
  • When the mussels open, add the butter and cook down until the sauce
    thickens
  • Garnish with fresh basil and fresh tomatoes
  • Bon Appetite