TC Recipe: Seared Scallops with Arugula & Strawberry

May 19 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Gamay Noir Vin Gris
Serves 2

Seared Scallops with Arugula & Strawberry

Ingredients

  • 6 oz scallops
  • 3 Tb olive oil
  • 2 Tb butter
  • ½ cup water
  • 4 oz arugula
  • 2 green onions
  • 3 Tb toasted walnuts, chopped
  • 1 cup strawberries
  • 2 Tb King Estate Vin Gris
  • Salt and Pepper to taste

Preparation

Cut the green onions so each one has 1 inch of white and 2 inches of green.
In is sauce pan melt 2 Tb butter until foamy, add the green onions, salt, and water.
Cook on low temp for 8-10 minutes.

Puree strawberries, add the Vin Gris, and season with salt and pepper.

Toss the arugula and walnuts in 1 Tb olive oil, reserving the rest of the oil for the scallops.

Salt and pepper the scallops. In a hot sauté pan add the remaining olive oil and scallops.
Once the scallops begin to brown add 1Tb butter to caramelize. Finish in the oven if necessary. Serve the scallops on the arugula salad drizzling the strawberry sauce around the plate. Enjoy.

TC Recipe: Roasted Chicken with Apple Chutney

May 19 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 next: Washington Riesling
Serves 4

Roasted Chicken with Apple Chutney

Ingredients

Roasted Chicken

  • 4 each chicken airline breasts, skin on
  • 4 Tbsp olive oil
  • Salt and pepper

Apple Chutney

  • 2 each large Granny Smith apples, peeled, cored, and chopped
  • ¼ cup golden raisins
  • ½ cup chopped onion
  • ¼ cup red wine vinegar
  • ¼ cup brown sugar
  • 1 Tbsp grated orange peel
  • 1 Tbsp grated fresh ginger
  • ½ tsp allspice

Preparation

ChutneyCombine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.

Chicken
Season the chicken breasts. In a hot sauté pan add the olive oil and chicken skin side down. Brown the skin, turn over and put in a 400 degree oven for 10-12 minutes.

Serves well with asparagus, parsnips, and wild rice.

TC Recipe: Salad of Spinach, Goat Cheese, & Salt Roasted Pear

February 11 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 Domaine Chardonnay
Serves 2

Salad of Spinach, Goat Cheese, & Salt Roasted Pear

Ingredients

  • 3/4 pound baby spinach
  • 3 oz chevre goat cheese, crumbled
  • 1/4 cup red onion, julienned
  • 1 Bosc pear
  • 1 pound kosher salt
  • 3 blood oranges
  • 1/4 cup champagne vinegar
  • 1 cup blended oil
  • salt and pepper

Preparation

Salt Roasted Pear

Preheat oven to 300 degrees.

Pack the pair completely in the kosher salt. Cover and place in oven for 45-55 minutes. Remove the pear from the salt and let cool.

Blood Orange Vinaigrette

Juice the blood oranges and reduce by half in a small sauce pot. In a blender add the reduced orange jus and the champagne vinegar. Slowly add the oil. Season to taste with salt and pepper.

The pear salt can be saved for other dishes.

Recipe: Chef Landsberg's Filet of Beef with Daube of Porcini & Braised Yukon Potatoes

February 11 2008

By Executive Chef Michael Landsberg
Suggested Pairing: 2005 Pfeiffer Pinot Noir
Serves 2

Filet of Beef with daube of porcini and braised yukon potatoes

TC Recipe: Trout with Almonds

February 11 2008

By Thom Pastor
Suggested Pairing: 2006 Signature Chardonnay
Serves 2

Trout with Almonds

Ingredients

  • 2 skin-on trout filets, caled and pin boned
  • flour, as needed
  • vegetable oil, as needed
  • 4+ Tbsp butter
  • 2 cloves garlic, minced
  • white wine, to taste
  • 1 cup shaved or crushed alomds
  • 2 cups white rice
  • 1/2 cup diced dried apricots
  • 1 scallion, sliced thin
  • salt and pepper as needed

Preparation

Trout

  1. Lightly dust the trout with flour, shake off any excess, season with salt and pepper.
  2. Heat a small amount of oil in a sauté pan, start trout (skin side down) reduce heat until it has only a gentle sizzle.
  3. Add butter, garlic, almonds and a drizzle of white wine, continue to cook until the skin becomes golden brown.
  4. Turn trout over and continue to cook until just cooked through

Rice

  1. Add carrots to rice and cook according to rice package.
  2. When finished stir in apricots, scallion, butter (optional) and season with salt and pepper.

Assembly

  1. Put the rice mixture in the center of the plate with the trout on top.
  2. Use a large spoon to drizzle pan liquid and almonds around the plate, if more sauce is needed add butter and wine to the pan, simmer and adjust seasoning.

TC Recipe: Steak and Mushroom pinwheel with tomatoe-Bleu cheese ragout

February 11 2008

By Catering Chef Christian Johnston
Suggested Pairing: 2006 Signature Pinot Noir
Serves 2

Steak and Mushroom pinwheel with tomatoe-Bleu cheese ragout

Ingredients

  • 2 (6 oz) Filet Mignon
  • 2 Garlic clove, minced
  • 1/4 cup white onion, diced
  • Crimini or portobello mushrooms, julienne
  • 1 cup roasted tomatoes, peeled, diced
  • 4 oz Bleu Cheese
  • 1/4 cup red wine
  • 2 Tbsp bread crumbs
  • 1 Tbsp cracked pink peppercorns
  • Salt and pepper to taste

Preparation

Steak Stuffing

Sauté mushrooms with half the garlic, salt, and pepper. Deglaze with red wine. Add bread crumbs and remove from heat.

Preheat oven to 450 degrees

Cut and roll out tenderloin into ½ in thick strip. Spread stuffing on top of all but the last inch of steak. Carefully roll steak up, securing with skewer, or butchers twine if necessary. Salt the steak, and liberally pepper with pink peppercorns. Sear both sides of steak in a hot sauté pan. Finish in oven until desired temperature is reached, 3 minutes for medium rare.

Ragout

Drain liquid from tomatoes. Sauté the onions with remaining garlic. Add tomatoes and let simmer for 5 minutes. Fold in bleu cheese and remove from heat. Season to taste with salt and pepper.

TC Recipe: Tenderloin Medallions w/ Roasted Winter Vegetables

November 12 2007

By Thom Pastor
Suggested Pairing: 2005 Craftsman Cabernet Sauvignon
Serves 4

Tenderloin Medallions w/ Roasted Winter Vegetables

Ingredients

  • 1 Beef Tenderloin (Trimmed, preferably by a butcher)
  • 1 Bulb Fennel
  • 2 Carrots, peeled
  • 2 Parsnips, peeled
  • 4 Cloves garlic
  • ½ c chopped parsley
  • 2-3 sprigs of thyme
  • 12 crimini mushrooms, quartered
  • 12 shitake mushrooms, destemmed and quartered
  • 2 c. red wine
  • Salt and pepper
  • ¼ c. olive oil

Preparation

Preheat oven to 400 degrees f
Halve the fennel bulb and remove most of the core. Cut fennel into ½ in wide strips. Split carrots and parsnips then cut into 2 in pieces. Combine fennel, carrots, parsnips, and garlic in a bowl and toss with 2 tbsp olive oil and salt and pepper. Transfer to roasting pan. Cover with foil and put in the oven. Cook until tender, about 1 hr. Toss with parsley

In a hot pan add 2 tbsp olive oil and mushrooms, cook until carmelized. Add thyme leaves. Add red wine and reduce heat to simmer until wine is reduced by half.

Season the beef tenderloin with pepper and a lot of salt. In a large HOT skillet, add 2 tbsp oil. Lay the beef in the pan and brown all sides. Transfer beef to a sheet pan and finish in the oven to desired temperature. Slice when ready.

TC Recipe: Lavender Seared Filet with Pan Roasted Chanterelles

November 12 2007

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2005 NxNW Walla Walla Syrah
Serves 2

Lavender Seared Filet with Pan Roasted Chanterelles

Ingredients

  • 2 6oz cuts of beef tenderloins
  • 2 cups fresh chanterelles, cut to 1 in pieces
  • 1 shallot, chopped
  • ¼ cup chix or beef stock
  • 1 tablespoon dried lavender
  • sea salt
  • fresh cracked black pepper
  • ¼ c. olive oil
  • 2 sprigs thyme
  • ¼ cup white wine
  • 1 tbsp butter

Preparation

In a hot pan add 2 tbsp olive oil, chanterelles, and shallots. Season with sea salt and pepper. Saute until all chanterelle jus is released and reduced dry. Add the white wine and reduce until mushrooms are glazed. Add stock and reduce by half. Toss in the thyme.

Season the filet cuts with a blend of the lavender, sea salt, and black pepper. In a hot pan add 1 tbsp olive oil and the filet cuts. Brown on all sides. Transfer to oven until desired temperature.

This dish is best served with roasted potatoes and braised greens or vegetables.

TC Recipe: Mussels with Saffron White Wine Broth

November 12 2007

By Marcus Mitchell
Suggested Pairing: 2006 Domaine Pinot Gris
Serves 2

Mussels with Saffron White Wine Broth

Ingredients

  • 20 mussels (washed with beards removed)
  • 1 teaspoons of saffron
  • 1 cup of white wine
  • 4 tablespoons of butter
  • 1 tablespoon chopped garlic
  • 1 cup of chopped tomatoes

Preparation

  1. In a hot sauté pan hot add oil and mussels.
  2. Add butter, tomatoes and garlic, cook for 1 min.
  3. Add wine and saffron, cover and steam until all mussels are opened, discarding ones that do not open.
  4. Add salt and pepper to taste.

TC Recipe: Seared Duck Breast w/Wild Rice & Pumpkin

November 12 2007

By Thom Pastor
Suggested Pairing: 2005 Craftsman Syrah
Serves 2

Seared Duck Breast with Wild Rice & Pumpkin

Ingredients

Seared Duck Breast

  • 1 large duck breast
  • 1 cup pumpkin, 1/2” dice (no skin or seeds)
  • 1/4 cup onion, 1/4” dice
  • 1 cup wild rice, cooked
  • 1/4 cup toasted pepitas (green pumpkin seeds)
  • 1/2 cup dried cherries
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Extra virgin olive oil to cook with
  • Apple cider sauce (recipe follows)

Apple Cider Sauce

  • 1 cup premium apple cider
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons butter
  • Salt and pepper to taste

Preparation

Seared Duck Breast

  1. Cook the pumpkin and onion in a sauté pan with oil until half done. Add rice, butter, and a drizzle of sauce, toss frequently.
  2. When the pumpkin is cooked through, add the pepitas and cherries just to heat them up.
  3. Sear the duck breast on both sides in a hot sauté pan. Let it rest a minute on a cutting board before slicing.
  4. Assemble the plate and drizzle warm sauce over the top.

Apple Cider Sauce

  1. Combine ingredients in a small sauce pot and boil until reduced by half. Adjust seasoning.