The marriage of food and wine is pure bliss; whether cooking with wine or drinking the perfect glass to pair with a meal, we believe that wine and food dynamically compliment each other. For this reason, we would like to share some of our favorite recipes that use or compliment a Rominger West Wine. Check back often for new recipes!
~Rigatoni with Cheese and Italian Sausage~
By yummly.com- New website I stumbled across. Sometimes you just need a little (or a lot of) comfort food. I would pair this with our 2005 Yolo County Syrah. Enjoy!
Ingredients
1/2 lb rigatoni
1/4 lb Italian sausage (spicy Italian sausage casing removed)
2 garlic cloves (thinly sliced)
1 1/2 cup marinara sauce (prepared)
1/2 tsp crushed red pepper (dried)
1/4 cup mozzarella cheese (grated)
2 tbsp grated Parmesan cheese
1 tsp Italian parsley (chopped fresh) extra-virgin olive oil
Directions
Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Drain pasta.
Meanwhile, preheat broiler.
Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon.
Add garlic and sauté until soft, about 2 minutes.
Drain off excess oil and return pot to medium-high heat.
Stir in marinara sauce and crushed red pepper, then pasta.
Season to taste with salt and pepper.
Divide pasta among four 1 1/4-cup soufflé dishes or custard cups.
Sprinkle mozzarella and Parmesan over.
Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes.
Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.
~Curried Tortellini Salad~
By Melissa’s Mom- My friend Melissa, who is also a Viticulture and Enology Major at UC Davis, fed me this glorious dish on Sunday while we were studying for our Wine Production class. She told me how this is a favorite in her family and I can see why. Trust me, it is so good. I would pair this with our Ranch White, which is selling out quickly, so come in and grab a bottle and cook this masterpiece up asap!
Ingredients
1 (10-oz.) package cheese tortellini, cooked according to package directions and chilled
1 cup halved red grapes
1/2 cup chopped celery
1/4 cup minced red onion
1/2 cup light mayonnaise (use half nonfat plain yogurt for a lighter salad)
1 1/2 to 2 tsp. curry powder
Directions
Chill time: at least 15 minutesStir together tortellini, grapes, celery and onion in a medium bowl. Mix mayonnaise and curry together, then carefully stir into salad. Cover and chill for at least 15 minutes. (Salad may be made up to 24 hours ahead.)Makes 4 servings.
~Green Salad with Cranberry Vinaigrette~
By kitchendaily.com- Its hot outside and I’m in the mood for something light and refreshing. Pair this with our Dry Rose of Grenache and this sweltering weather will get a whole lot cooler.
Ingredients
1/3 cup cranberry walnut vinaigrette
1 tsp grated orange zest
8 cups (from a 10-oz pkg) mixed green lettuce or spinach
1 firm-ripe avocado, peeled, pitted and cut into slices
1 jar (24 oz) citrus salad, drained (oranges with red and white grapefruit sections)
1 small red onion, thinly sliced
Directions
Whisk vinaigrette with orange zest; cover and refrigerate until serving.
Toss lettuce, avocado, citrus sections and onion with vinaigrette. Serve immediately.
~Shrimp and Pesto Pasta~
By kitchendaily.com- I was looking up yummy things to make for dinner last night and I stumbled across this winner. I would pair it with the Rominger West Ranch White. Let me know what you think.
Serves 6 Entrée Portions
Ingredients
8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
1/2 cup sliced jarred roasted red peppers
1/4 cup prepared pesto
2 teaspoons extra-virgin olive oil
1 pound raw shrimp (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper to taste
Directions
1. Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions specify. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm.
2. Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and the reserved cooking water to the pasta; toss to coat. Season with pepper and serve immediately.
~ Spicy Shrimp and Noodle Salad ~
By FoodandWine.com – After making this for dinner one night I realized that it would be an AWESOME match for our Dry Rose of Grenache and a perfect Summer night dinner! Enjoy!
Serves 4 Entrée Portions
Ingredients
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 tablespoon sugar
1 tablespoon grape seed oil
1 red Thai chile, sliced paper-thin
1 kaffir lime leaf, minced, or 1/2 teaspoon grated lime zest
1 teaspoon oyster sauce
1 1/4 pounds large shrimp, shelled, or small squid bodies, halved lengthwise
Two 2-ounce packages dried cellophane noodles
Boiling water
Salt and freshly ground pepper
2 scallions, thinly sliced
1 1/2 cups mint leaves
3/4 cup cilantro leaves
3/4 cup basil leaves
1/2 cup chopped salted roasted peanuts
Lime wedges, for serving
Directions
- In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce. In another bowl, toss the shrimp with half of the chile-lime dressing. Cover and refrigerate for 30 minutes.
- Meanwhile, in a large heat-proof bowl, cover the cellophane noodles with warm water. Let stand until pliable, 5 minutes.
- Light a grill. Drain the cellophane noodles. Using scissors, cut the noodles into 2-inch lengths and return them to the bowl. Cover the noodles with the boiling water and let stand until they are softened, about 1 minute. Drain well.
- Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side. In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing. Mound the salad on plates or a platter. Sprinkle with the peanuts and serve with lime wedges.
~ Halibut with Prosciutto and White Wine Sauce ~
Serves 2
Ingredients
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup Rominger West Yolo County Chardonnay
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
Directions
Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the Rominger West Yolo County Chardonnay, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
~ Winter Spiced Beef Short Ribs ~
By Local Chef Casey Dow of Whole Foods Market, Sacramento
Serves 8
5 T. olive oil
1-pound onions, chopped
16 3- to 4-inch pieces meaty beef chuck short ribs, trimmed
3 T. all purpose flour
4 C. low-salt chicken broth
1 1/2 C. Rominger West Yolo County Syrah
1 C. prune juice
1 T. tomato paste
1/2 t. ground cumin
1/2 t. ground allspice
1/2 t. ground ginger
1/2 t. ground cinnamon
1 T. honey
Preheat oven to 325°F. Heat 3 T. oil in heavy large ovenproof pot over medium-high heat. Add onions and sauté until brown. Transfer onions to large bowl. Season ribs with salt and pepper and add 1T. oil to same pot. Add 8 ribs and brown on all sides. Transfer ribs to bowl with onions. Add remaining 1T. oil to pot and brown remaining ribs. Transfer ribs to same bowl. Whisk flour into drippings in pot, when thickened, add 2 cups broth. Bring to boil, scraping up browned bits. Mix in remaining 2 cups broth, Rominger West Yolo County Syrah, prune juice, tomato paste and spices. Return ribs to pot, in single layer if possible; add onions and any juices. Bring liquid to boil; cover pot. Place pot in oven and bake until ribs are tender (~1 hour 45 minutes). Transfer ribs to large bowl. Strain cooking liquid into medium bowl. Spoon off fat. Return liquid to pot. Add honey; boil until sauce is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Mix ribs with sauce, then mound on platter.
~ Hearty Braised Lamb Shanks ~
2 large lamb shanks
Herren Vineyard Blend
1 c all-purpose flour, sprinkled with salt and pepper
2 garlic cloves, coarsely chopped
3 sprigs rosemary, crushed
4 bay leaves
1 large onion, chopped
2 cans beef broth
½ c stuffed Spanish green olives
½ c sun-dried tomatoes (dry, not packed in oil)
4 large carrots, cut into 1 inch pieces
Put 2 lamb shanks in a zip-loc bag, add 3 cups Herren Vineyard Blend, 2 coarsely chopped garlic cloves, 3 sprigs of rosemary, coarsely crushed. Press out the air when sealing the bag. Let marinate at room temperature for several hours, or overnight in the refrigerator. Turn several times to let the wine run over the meat.
Take out the shanks, pat dry with paper towels, and reserve the marinade.
Dredge the shanks in 1 cup of flour with salt and pepper added.
To cook the shanks, you need a heavy pot large enough to hold the shanks in a single layer. Heat the pot on high heat, add 3-4 Tblspns olive oil, and brown the shanks on all sides, about 10-15 minutes.
Add the chopped onion, scrape the bottom of the pot and turn the shanks several times.
Add reserved marinade (including the garlic and rosemary), 2 cans of beef broth, the Spanish stuffed green olives, bay leaves, and the sun-dried tomatoes.
Cover and simmer on the stove, for about 2 hours total. Turn the shanks several times over the course of the two hours, as the liquid won’t cover the meat. After the first hour, add the carrot chunks to the pot and stir.
When the meat is tender, take out the shanks, cut the meat off the bone, chop it into roughly 2 inch chunks. Remove the rosemary twigs and bay leaves from the sauce.
Pour the sauce over the meat, and serve over soft polenta.
Round out the meal with a green salad, a crusty bread such as ciabatta, and a glass of Herren Vineyard Blend on the side.
Serves 3 to 4, depending on the size of the shanks.
Photos
Just another day in paradise 4.28.10
Spring Vineyard Tour and Luncheon 4.10.10
We almost have too much fun…almost… 2.27.10
Happy Thursdays and Black Cat Bone Concert 1.16.10
Bottling 2007 Chardonnay 12.3.09
Cheese Making Class – Mozzarella
A Taste Of New Zealand and Australia
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